Pan-Seared Swordfish with Quick & Easy Olive Relish Sicilian swordfish is the easy entertaining entrée you’ve been waiting for. It features pan-seared swordfish steaks that have been seasoned simply with kosher salt and black pepper. What really sets it apart (besides being so quick!) is that homemade olive relish, a delightful combination of juicy tomatoes, briny olives, sweet raisins, capers, pine nuts, and a quick dressing. Why I Love This Recipe For more of my favorite swordfish recipes try these grilled swordfish and fresh lemon skewers, baked swordfish fillets with…
Continue ReadingEasy Strawberry Galette with Flaky Crust
If you’re intimidated by pie crust, this summer strawberry galette is for you. It’s delightfully rustic and virtually impossible to mess up. Top a pie crust (homemade is our preference, cause it’s easy to make in a food processor, but store bought is fine too!) with a creamy layer of almond frangipane, then top with lots of sweet sliced summer strawberries. There’s lemon zest, vanilla, and a little but of sugar too. Bake until golden brown and the berries are bubbling in their own juices, then pat yourself on the…
Continue ReadingWhat Is Frangipane? (Easy One Bowl Recipe)
My Go-To All-Purpose Almond Spread For Desserts! If you’ve ever bitten into a bakery galette or almond tart and wondered what made the filling so luscious, the answer is almost always frangipane. It’s a creamy almond filling made from just a handful of pantry staples—almond flour, butter, sugar, egg, and almond extract—and it’s far simpler to make than its fancy French name suggests. One bowl, five minutes, and you’ve got the building block for dozens of desserts. Bonus? It’s naturally gluten-free. I keep a batch in my fridge whenever I…
Continue ReadingFried Stuffed Squash Blossoms With Ricotta
It’s true that zucchini blossoms are only available during peak summer months, so if you’re walking around a farmer’s market and spot them — be sure to grab a bundle! This Stuffed Squash Blossoms recipe (called fiori di zucca in Italian!) was written for 10 squash blossoms. In early summer, you can grab them for $1 per blossom, but as the season rolls on, you’re likely to see a price increase. What makes this recipe special? Both the filling and the batter! The filling is made from ricotta cheese, grated…
Continue ReadingCool, Creamy No-Cook Cucumber Gazpacho
Is there anything better on a hot summer day than a cool, creamy Cucumber Gazpacho? I mean, perhaps a glass of ice cold rosé, but short of that, this is our idea of how to best beat the heat. Cucumber gazpacho is a play on a traditional Spanish tomato gazpacho (a cold soup) that features fresh summer produce — tomatoes! cucumbers! peaches! basil and mint! — without adding a whole lot else. It’s creamy, without adding cream. It’s got a great acidity from the tomatoes and a splash of vinegar….
Continue ReadingGrilled Corn Salad With Zucchini And Feta
You probably stumbled upon this Grilled Corn Salad recipe because you have an abundance of fresh summer corn and zucchini and don’t know what to make. Am I close? Well it’s your lucky day, because this summer salad is the only way you’ll want to enjoy these veggies, pretty much ever. Grill them for this char‑kissed corn salad, then toss with crunchy walnuts, salty feta, and a punchy basil vinaigrette. It’s the warm‑weather side you’ll make on repeat. For more fresh ideas, check out my grilled chicken salad with kale,…
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