Raspberry Popsicles with Dark Chocolate Drizzle

Raspberry Popsicles with Dark Chocolate Drizzle

Poison ivy and raspberry bushes—when I was a kid, these were the two plants my dad always pointed out to me on camping trips. This is a habit I have adopted , calling out “Poison Ivy!” and “Raspberry bush! … but no berries,” to any of my hiking partners.

But this summer, as we hiked through Big Elk Meadows (which is not a meadow and there were no elk), the wild raspberries were copious. The dry creek was spotted with small bushes, each of them ripe with red gems. Those wild berries were far better than the ones growing in my own backyard, and not just because we were eating them outside. They were juicier and sweeter. We ate the ripest ones and left the others for the birds.

These popsicles are an end of summer hoorah! A sweet-tart cool down for mid-afternoon.

Raspberry Popsicles with Dark Chocolate Drizzle
Raspberry Popsicles with Dark Chocolate Drizzle

Raspberry Popsicles with Dark Chocolate Drizzle

Published September 10, 2019 by
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Serves: 6   |    Active Time: 20 active minutes



Ingredients:

  • 12 ounces fresh raspberries
  • 1/4 teaspoon lemon or lime juice
  • 2 ounces bittersweet chocolate chips
  • Optional: 1-2 tablespoons raw sugar or coconut sugar
  • Equipment: Popsicle molds and popsicle sticks

  • Directions:

    1. Place raspberries in a blender and purée.
    2. Place a fine-mesh sieve over a sauce pan, and pour raspberry puree through sieve in order to remove seeds. All of the juice should go through the sieve (into the pot), and you should be left with just seeds in the sieve. Discard of seeds.
    3. Place raspberry purée on stove over low heat and stir in lemon juice. Bring to a slow simmer, and add sugar to taste. Stir until sugar is completely dissolved. Allow mixture to cool, about 10 minutes.
    4. Pour raspberry mixture into popsicle molds with popsicle sticks and freeze for 8 hours, until frozen solid.
    5. When popsicles are frozen, prep the chocolate: melt chocolate in microwave (at 30 second increments, stirring in between each until smooth), or in a double boiler.
    6. Remove popsicles from molds, and drizzle with chocolate. Allow chocolate to set. Serve immediately, or store in air-tight container until ready to eat.

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    Grilled Swordfish with Fresh Herb Sauce & Shishito Peppers

    Grilled Swordfish with Fresh Herb Sauce & Shishito Peppers

    Herbs, herbs on everything. That’s been the mantra lately, out of necessity (but also appetite for fresh, bold flavors). Last night it was something like this pork noodle salad from NYT Cooking (…but with rice instead of noodles, and grilled marinated chicken breast instead of pork…). The night before it was magic green chicken Nom Nom Paleo-style. But even before that—when the weekend was still young—it was this grilled swordfish with fresh herb sauce.

    Need a side? Slice zucchini lengthwise (I know you have plenty of zucchini!), brush with EVOO, salt, and toss on the grill. The herb sauce in this recipe (which you will have plenty of) goes great with grilled veggies, too. Simple white rice adds bulk but also soaks up extra juices—a welcome addition!

    Grilled Swordfish with Fresh Herb Sauce & Shishito Peppers
    Grilled Swordfish with Fresh Herb Sauce & Shishito Peppers

    Grilled Swordfish with Fresh Herb Sauce & Shishito Peppers

    Published August 20, 2019 by
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    Serves: 4   |    Active Time: 20 minutes



    Ingredients:

  • 1 pound sword fish fillet
  • 10-12 Shishito peppers (optional)
  • Large pinch of salt
  • 2 tablespoons olive oil
  • Zest of 1 lemon
  • Sprinkle of cracked black pepper

  • Herb sauce:
  • 1/2 cup fresh chopped herbs (I use a mix of equal parts parsley, thai basil, mint, and oregano)
  • 1 shallot
  • Juice of 1/2 lemon
  • 1/4 cup olive oil
  • 1/4 teaspoon salt
  • Pepper

  • Directions:

    1. Light a grill and set to high. Close lid and allow grill to heat.
    2. Meanwhile, using a sharp knife, cut the fish cubes (about 1-2 inches each).
    3. Skewer fish pieces, along with shishito peppers if using. Sprinkle with salt, and allow to sit at room temperature for 5 minutes.
    4. Use a brush to coat fish with olive oil, covering both sides. Then, zest lemon over fish, and sprinkle with pepper.
    5. Place fish on hot grill, and cook for 3 minutes on each side, with the grill lid closed.
    6. While fish cooks, make the fresh herb sauce: mince the shallot, and place in a small bowl with lemon juice. Mince herbs, and add to bowl, along with salt and a few cracks of black pepper. Pour enough olive oil into the bowl to coat all of the herbs. Stir.
    7. When fish is done cooking, remove from heat and set on serving plates. Spoon herb sauce over top, and serve hot.

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    White Bean Salad with Fried Garlic Toasts

    White Bean Salad with Fried Garlic Toasts

    Low-effort and no-cook are ideal characteristics of a late summer, weeknight meal. Grilling is great, but sometimes you need something even easier—not to mention fresher—to put on the table. This white bean salad has been one of my favorite 15-minute dinners this summer, eaten straight, tossed with a bit of arugula, or best of all, with slices of sourdough that have been fried in butter and garlic. It’s satisfying (beans and feta cheese!) but also delivers some produce (tomatoes, cucumber, parsley). Some might call this an appetizer, but for me it’s just right as a light meal. Happy August!

    White Bean Salad with Fried Garlic Toasts
    White Bean Salad with Fried Garlic Toasts

    White Bean Salad with Fried Garlic Toasts

    Published July 30, 2019 by
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    Serves: 4   |    Active Time: 15 minutes



    Ingredients:

  • 1 14-ounce can navy beans
  • 1/2 cup diced cucumber
  • 1/2 cup diced cherry tomatoes
  • 1/4 red onion, minced
  • 1/2 cup feta crumbles
  • 2 tablespoons minced parsley
  • 1-2 tablespoons extra virgin olive oil
  • Freshly ground black pepper
  • Salt to taste (optional)

  • For the toasts:
  • 4-5 slices bread of choice (such as sourdough)
  • 2-3 tablespoons butter
  • 1 clove garlic

  • Directions:

    1. Strain and rinse navy beans. Place in a medium-sized bowl.
    2. Add diced cucumber, cherry tomatoes, red onion, feta, and parsley. Gently stir until ingredients are well distributed. Drizzle with olive oil.
    3. Add freshly cracked black pepper to taste, then season with salt to taste (Note: the feta will also add salt to this dish, so really taste it as you add salt. I find I only need to add a little bit. If your beans were already salty, you may not need salt at all).
    4. Bean salad can be made several hours ahead of time. Cover and place in fridge until ready to eat.
    5. When ready to serve, prepare the garlic toasts: mince garlic. Add garlic, along with 1/2 tablespoon of butter to a skillet and warm over medium heat. Swirl butter in pan to cover the bottom.
    6. When pan is hot, place several pieces of bread in skillet in a single layer. (My 10-inch skillet only fit 3-4 pieces at a time, depending on size. Work in batches.) Toast on the first side for 3-4 minutes. Then, use tongs to flip bread to second side. Add an additional 1/2 tablespoon of butter if pan gets dry. Toast for 3-4 minutes on second side, then remove from pan. Repeat until all slices are toasted.
    7. Serve: top each toast with bean salad and set on serving plates.

    White Bean Salad with Fried Garlic Toasts
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