Charleston was covered in a blanket of snow last week! It was both magical and surreal. This week has been back to business as usual, but I thought I would share the links to my favorite soup recipes. While we were snowed in, we cooked up a storm. I shared a few of the soups that we made on instagram and thought that I would link the recipes here.
Lemony Kale and White Bean Soup - This was probably our favorite soup that we made. The flavor combination was savory and satisfying.
Healthy Butter Chickpeas - Ok, so this isn't a soup, but it is the easiest meal to throw together. I like to serve it over cauliflower rice for a healthy vegan dish.
Roasted Potato, Corn and Leek Chowder - If you know me at all, then you know how much I love the One Part Plant cookbook. I have been loving this soup for it's creamy texture.
Want to really "wow" your dinner guests? Try making your own bread. My friend Fran made this french bread recipe for brunch once. It was fresh out of the oven and still warm - that brunch still stands out in my memory as being one of the most delicious meals. Afterwards, I asked her for the recipe and was shocked at the simplicity of the recipe. I am excited to share it with you and hope you will let me know how it turns out!
6 cups all-purpose flour
1 Yeast Packet
1 tbsp salt
Mix 3 cups warm (100° F) water with 1 packet of yeast and stir well. Add 1 tbsp salt. Begin to add 6 cups flour and stir until dough is just formed. Set on counter with plastic wrap loosely draped. Allow to sit for 2 hours then you can use it or store it in the fridge for up to 48 hours. Bake in oven at 450 degrees for 30 to 35 minutes.
*** I found it very useful to use one of these baguette trays to keep the shape of the bread as it bakes. This one is well worth the investment.
These summer days are HOT HOT HOT! We were in desperate need of a cool down, so we turned to fresh summer peaches for help. Combining our two favorite things, peaches and bubbly, we found the Peach Bellini to be the perfect, refreshing drink for summer!
2 Medium Sized Peaches (peeled and sliced)
1 Tablespoon Lemon Juice
Pinch of Sugar
1 Bottle of Bubbly (Champagne or Prosecco)
Blend peaches, lemon juice, and sugar in a blender until it reaches a smooth consistency. Then strain the remaining peach from the mixture. Fill around a quarter of the glass with the peach puree. Then pour bubbly until the glass is full. Garnish with fresh thyme.
And don't forget to garnish it with some sweet summer thyme!
Cinco de Mayo never disappoints on the indulgence scale. From guac and chips to a taco platter, there is no lack of flavorful choices to celebrate this holiday. My new go to cocktail is the Grapefruit Beergarita. It is the perfect crowd pleaser. You can make the cocktail mix ahead of time and top of the glasses with beer as needed. Friends will love the tartness of the grapefruit and the carbonation of the beer. It is the perfect pairing.
Here is the recipe:
Lime Wedge (for rimming the glasses)
16 oz. Grapefruit Juice
12 oz Tequila
8 oz Lime Juice
2.5 Tablespoons Agave (optional)
16 oz Mexican Beer
Pour a little kosher salt into a shallow dish. Wet the rim of your glass with the lime wedge and dip each glass into the salt. Mix together the grapefruit juice, tequila, lime juice and agave and set aside in a pitcher. When ready to serve, add ice to each glass and pour mixture from pitcher into each glass, then top each drink with the beer.
This recipe has been modified from one of my favorite new cookbooks The Dude Diet. The author, Serena Wolf has mastered the art of recreating indulgent favorites with a healthy twist. I took her grapefruit beergarita recipe and changed it up so that it can cater to a crowd. You and your friends will not be disappointed with this cocktail.
This week in Charleston has been HOT HOT HOT...But I'm not complaining. Did we just have the first day of spring or summer? I cant tell. Hopefully you have been able to get out and soak up some much needed Vitamin D. It's officially strawberry season here and I saw some yummy watermelons at the store the other day. With seasonal fruits, comes new recipes. We were so excited to receive this fresh recipe from Ashton Keefe, from her cookbook Lemon & Salt. Ashton Keefe is a Manhattan-based chef, culinary instructor and recipe developer specializing in seasonal, vibrant and simple food.
We love this recipe because it is so versatile. This would work fabulously as an appetizer, side dish, or a salty-sweet healthy snack. Try it and let us know what you think!
Watermelon, Bocconcini & Prosciutto Salad
4 cups balled seedless watermelon
4 oz. thinly sliced prosciutto
8 oz. bocconcini or mozzarella
Fine sea salt
Extra virgin olive oil
1 bunch mint, leaves removed
Arrange watermelon and prosciutto on a large platter. Tear mozzarella and scatter. Season the salad by sprinkling with sea salt, drizzling with olive oil and scattering mint leaves. Try mixing it up and ball other melons such as cantaloupe or honeydew.