Peachy Mint Green Smoothie

Sometimes it feels like inspiration finds the maker, not the other way around. Take this smoothie. I’ve been pretty fresh out of inspiration (or maybe motivation, it’s hard to tell the difference), as evidenced by the slow roll of recipes here at Foraged Dish over the last month. I’ll plan out a recipe, and at the last moment decide I just would rather make something else. But while waiting for an extraordinarily delayed flight, I stopped by a small café at the La Guardia airport with co-workers, and ordered a green smoothie. It was mint-forward, made with summer fruits, and quite good, even though you never expect airport food to be any good. I’ve had so much mint in the garden, it’s been in just about everything these days. Here’s my recreation of that smoothie!

Peachy Mint Green Smoothie

Published June 26, 2019 by Caitlin Sherwood

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Serves: 2   |    Active Time: 10 minutes

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Ingredients:

1 banana, fresh or frozen

1 peach, fresh or frozen

2 large handfuls greens, such as baby spinach or baby kale

Leaves from 6-8 sprigs of mint

1/3 cup plain greek yogurt

1/2 cup water or juice (such as pineapple or peach juice)

Optional: 4 ice cubes

Optional: 1 scoop unflavored protein powder, such as collagen or whey

Directions:

1. Add all ingredients to a blender and blend until completely smooth. Pour into glasses and enjoy.

Peach-Jalapeño Grilled Chicken

We got a grill. WE GOT A GRILL! 

Over the last two years, I've slowly but steadily growing a list of "things I'll make when we get a grill," but we held out, looking for a good deal. And, after two years of waiting? Not once did we spot a grill on sale that was also a grill we wanted. But earlier this month, we finally got a grill off of Craigslist -- a steal, really. 

And oh have we been grilling. Chicken. Sausages. Fish for tacos. Even brussels sprouts. This Peach-Jalapeño Grilled Chicken is one of the highlights for me so far, something that I started working on B.G. (before grill 😏) but couldn’t get quite right until we had a grill. Nothing like cooking over an open flame! 

I have been super crazy for peaches lately, gobbling them up fresh every day. This recipe uses peach preserves, so you can make it any time of year, though if it is peach season, fresh grilled peaches make for a sweet side. Jalapeños add some zing, along with a bit of fresh ginger. It's a sticky, spicy, sweet, savory combo that screams summer, Perfect with a side salad or grilled veggies. 

(And, it’s fast to make and EASY. If you know how to stir, you can make this glaze — because that’s all you have to do, stir it together. 🙌)

Peach-Jalapeño Grilled Chicken

Published July 31, 2018 by Caitlin Sherwood

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Serves: 2-3   |    Active Time: 20 minutes

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Ingredients:

1/2 cup peach preserves

3 tablespoons soy sauce

1 tablespoon rice vinegar

1-1/2 teaspoon freshly grated ginger

1 clove garlic, minced

1 jalapeño, minced

1 pound chicken breasts (about 2 large breasts)

For serving: 1-2 peaches, cilantro for garnish, lime wedges, fresh jalapeño slices

Directions:

1. Whisk together the peach preserves, soy sauce, rice vinegar, ginger, garlic, and jalapeño in the bottom of a medium-sized mixing bowl.
2. Place chicken in the bowl with the sauce, and turn to coat.
3. Heat grill with a medium-high flame. When the grill is hot, place the chicken on the grate and close the lid. Allow the chicken to cook for 3 minutes with out moving to get good sear marks. Then, flip to the second side.
4. Cook chicken breasts until they reach an internal temperature of 165°F or the juices run clear (I use this Instant Read Thermometer, and it’s great (affiliate link!))
5. If serving with grilled peaches: slice peaches in half and remove the pit. Lightly oil the fleshy side of each peach (use a high-heat oil such as coconut) and place on the grill. Grill for 4-5 minutes, undisturbed.
6. Remove chicken from heat, and sprinkle with cilantro. Serve hot with lime wedges and fresh jalapeño slices.

Coconut Flour Waffles with Peaches & Pecans

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Currently: sitting in the corner of our sectional (best seat in the place), watching Friends, S03 E03. Joey is sitting at Monica’s table, eating currant jam. 

I have been watching the show Friends from the beginning — and while many people would follow that by saying, “for the seventh time,” for me, this is a first. And I’m addicted. Typically when we put on anything after 8pm, be it a show or a movie, I’m guaranteed to be asleep in 15 minutes. While I really enjoyed the first season of West World, for example, the second season put me to sleep every Sunday. But Friends is different. I’m not sure if it’s because the show uses minimal brain power to watch, or because each episode is only 20 minutes long on Netflix, but I can watch until at least 10pm before feeling like I need to go to bed. 

There was a week earlier this summer when both Oliver and our room mate were out of town, and I was left to my own devices when it came to figuring out how to turn the TV on (I’m going to sound old saying this but, Do we really need four remotes?) and choosing what to watch (my preferred decision-making technique is to plop down on the couch and watch what ever is already on). But there I was, with the entire sectional to myself, flipping through Netflix. The rest is history — or it will be, when I finish the series… for now, binge watching friends is a bit like my version of Saturday morning cartoons (remember those?), and that means a plateful of waffles is in order! 

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Coconut Flour Waffles with Peaches & Pecans

Published August 9, 2018 by Caitlin Sherwood

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Serves: 4   |    Active Time: 30 minutes

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Ingredients:

4 eggs

1 cup + 2 tablespoons full-fat canned coconut milk

1/2 teaspoon vanilla

1/2 cup coconut flour

1/2 teaspoon baking soda

1/8 teaspoon salt

2 peaches, sliced thin

A handful of toasted pecans

For serving: butter and maple syrup and/or whipped cream

Directions:

1. Heat a non-stick waffle iron. (If your iron is not non-stick, grease it generously).
2. In a medium mixing bowl, whisk together the eggs, coconut milk, and vanilla. Add in coconut flour, baking soda, and salt and stir until a runny batter forms.
3. Give the batter one more quick whisk and then pour 1/4 cup of batter into the middle of the waffle iron. Close the iron, and cook until golden — about 5-10 minutes.
4. Repeat step 3 until all batter is used; Serve hot topped with fresh peaches, toasted pecans, butter, and maple syrup.