summer

Strawberry Arugula Salad with Watermelon and Feta

This healthy strawberry and arugula salad recipe with a simple balsamic vinaigrette dressing gets even sweeter with watermelon that’s topped with feta cheese and nuts.

Strawberries. Watermelon. Arugula. Feta.

Sweet. Sweet. Bitter. Tang.

This super simple arugula salad with fruit and a quick balsamic dressing melds so perfectly together it creates a total flavor explosion. It’s smooth, it’s crunchy, it’s fresh, it has bite. And it lets every one of your senses know that baby, summer is on its way.

During spring and summer, I bet I make a version of this strawberry and arugula salad with watermelon, feta cheese and nuts at least once or twice a week. I LOVE the ying and the yang of the flavors and textures. Shockingly, the other two in our trio of a family didn’t get the fruit-in-salad-loving-gene.

Since meal time it’s a democracy in at 0ur house, when I say fruit goes in salad, this democratic (?) Queen (that’s me!) gets her way every time. And guess, what? Thanks to repeated exposure, my king and my princess have seen the light and converted to fruit-in-salad-lovers too.

All hail the Queen! (Still, me.)continue to the recipe… about Strawberry Arugula Salad with Watermelon and Feta

21 Bucket List Recipes Because Summer Isn’t Over Yet

Summer delivers all sorts of cooking inspiration with piles of fresh produce and plenty of invitations to backyard barbecues, camp outs, and pool parties. But with the days getting shorter and school starting up again you may be like me and wonder, where did my summer go???

Each summer we make our summer bucket lists of all the things to do, to live, and to fill our days with meaning. For me, that means cooking is absolutely in the mix, and my bucket list of recipes seems to keep growing and growing.

So while everyone is looking forward to beating the back to school blues, we’re living in the now and finishing off our summer bucket recipe list.

If you feel like your warm-weather cooking is withering like an under-watered tomato plant, this list of 21 must-make recipes to make before summer sings its swan song should put some inspiration back into your kitchen.

Each one is simple enough to get you out of the kitchen without breaking a sweat, but adds a unique flair to many of our favorite dishes. Let’s get cooking!

21 Recipes to Fill Up Your Summer Bucket List

My light and juicy turkey burgers go vial during cookout season, and for good reason –> they’re healthy, delicious, and nobody will ever ask, “Where’s the beef?”
I can’t stop, won’t stop making this essential summer pasta salad. My husband has declared it his summer favorite and I took it to a party just last night.
Buttery shortbread crust with smooth chocolate ganache and a show-stopping toasty marshmallow finish. I can just feel my teeth sinking into these toasted s’mores squares.
Forget about the boring cob with butter, this grilled Mexican street corn salad is where summer bites are at.
We’ve all made tried and true pulled pork for family get-togethers, so it’s definitely time to try this amped up version with sweet pineapple and just the right kick from spicy jalapeños.
This summer salad was close to being my most popular Instagram post of the summer. And for good reason! Make if yourself, take a pic with the tag #foodiecrusheats and I’ll share yours on my InstaStories. Or any FoodieCrush recipe, too.
If you’ve ever cooked a traditional tin foil dinner, you’ve GOT to add this Philly Cheesesteak version with melty provolone to your list (camping optional).
While you’ve got the tin foil handy, save room for this over-the-top grilled donut sandwich situation, customized with Nutella, marshmallow and berries.
Whether or not you’ve been low-carbing it this swimsuit season, try this secret ingredient low carb “potato” salad for a healthier twist. Whoda thunk?
Summer veggie salads are always a crowd pleaser and this one is topped with a zesty lime vinaigrette for the perfect side to any summer meal.
Don’t miss this easy-peasy side or lighter main dish with a gorgeous mix of blueberries, kale, crunchy sunflower seeds and a simple secret ingredient to make meal prep a snap.
I am totally ready to cover the tables with newspapers, invite all the friends over, and get back to my roots even though I don’t live in the South with this low country shrimp boil.
One of the best ways to use up all that summer-fresh garden produce staring you in the face is an authentic gazpacho with homemade croutons. Or take a shortcut with my cheater version instead.
If you love strawberry short cake, you’re gonna love this peach short cake recipe with brown sugar even more.
Why didn’t I think of this? These grilled chicken drumsticks are a busy-day friendly way to fix a quintessential summer meal.
This twist on banana bread is the perfect way to use up not just one, but two types of fruit that might be withering a bit too quickly in the summer heat.
These classic no-bake cookies are how you take care of that summer sweet tooth without turning on the oven.
Just in case you need a different reason to use up those avocados other than avo toast, this fresh herby summer salad will gleefully take care of them.
If you can’t make it to the beach, bring the flavors of Baja to your neck of the woods with these spicy fish taco bowls.
I’m filing away this apricot almond cake to make in a couple of weeks when my neighbors tree starts spilling all that fruity goodness into my yard (not complaining!).
Farmers market breakfast bowls are literally the stuff that summer is made of–bursting with veggies and topped with a creamy green goddess dressing. Let’s end summer on the right note.

More Recipes to Make Now, or Really Any Time of Year

Cheers to finishing summer off with a bang, and getting into the kitchen to cook something good.

p.s. I’m still debating on whether to send out weekly meal plans with shopping lists or simply send out a weekly recipe round up that fits the season’s eats. Leave a comment or hit reply and email me back to let me know what you’d like to see!

As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.

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Creamy Tropical Fruit Slushies

Trade in your handheld popsicles for this frozen slushie treat that’s iced, creamy, and a total tropical flavor delight made from real fruit and almond milk, making it more delicious AND healthier than what you’ll find at the local snow cone shack.

This recipe is brought to you by Almond Breeze

Who else has stood in line at the little wooden shack on a hot summer day sweating bullets but so totally not moving because you’re finally next in line for a cold, frozen slushie/snow cone/ icy treat?

Or rather, who hasn’t?

Once we hit the dog days of summer, the summertime slurping ritual of savoring a brain freeze/Slurpee/shaved ice is at an all-time high. But here’s the deal, do you really know what’s in those things? Basically, it’s just a lot of sugary syrup made from weirdly manufactured ingredients over chunks of ice. And if you get the creamy version (because it tastes SO much better!) it’s doctored with heavy cream and/or sweetened condensed milk.

Talk about a calorie load!

But you do have options! Instead of piling on the unnatural sugared syrups and heavy cream options, it’s so easy to make healthier iced slushies at home. And you don’t even need a slushie machine to do it. Instead, just a good quality kitchen blender will totally do.continue to the recipe… about Creamy Tropical Fruit Slushies

Friday Faves

Hello friends! And Happy Summer Fridays!

It’s one of the last warm evenings of June before we heat up in July and I’m sitting on my deck writing this week’s list of Friday Faves.

As the sun begins to set, I can hear the chirping of the birds courting one another as the neighbor’s lawn mower hums along a few houses below. But what is even louder in my ears is the tinkling sound of conversation, and laughter, and fellowship, drifting from the back deck of our neighbor’s home. Their festivity on this summer night has me chagrined and jealous and wishing I was them.

I don’t envy their home. I don’t envy the food I can smell cooking on their grill—although it does smell delicious (but not as good as ours above.) :)

What I do envy is the relaxed, happy times they are obviously sharing with one another, and the memories they’re making without even trying.

That’s why my goal for the month of July is to dedicate more time to fostering my relationships with friends, family, and definitely with myself.

As Alexa and I continue to craft next year’s publication of the Nourished Planner, I’m constantly reminded I NEED to take time away from the dominance work is in my life and take time away from the distractions of social media that are both fun to immerse myself in but way too absorbing at the same time. Which is pretty ironic because one of my other goals for this month is to get more personal on social media, and not only share more of “me” on my public FoodieCrush profiles, but also more of “me” on my personal Facebook page which is far too neglected due to the sharing I am compelled to do on my business accounts.

July is about to become my time to be more me.

What about you? What are you focusing on this July?

I love that I did this post last year. It’s a reminder of what I know I want to be doing, instead of what I think I should be doing.

In keeping with that post, here are 10 things I have on my bucket list for this coming July:

Spend more time being a wife, a mom, and a daughter — and spend more time doing the silly fun stuff together
Clean out my downstairs food storage area (it’s more of a chore, but if you saw it right now it would be on your list too!)
Resurrect at least one reunion of our weekly friends night of sips and this card game (20 years wait has been waaaayyyy too long!)
Movie night in the front yard — this portable movie screen is pretty cool, or I maybe I could DIY one like this instead (it’s not like this house with a painter husband doesn’t have enough 5-gallon paint buckets hanging around!)
Cook from one of my favorite cookbooks just for fun at least once a week
Bake a loaf of homemade bread (I may have to try this one!)
Go to the farmer’s market once a week
Keep up with the weeds in my garden (I know, it’s another chore but man, it feels good!)
Photo shoot tour of downtown SLC with Ali Smudge
Get 2019’s Nourished Planner to the printer

Okay, well, I think that’s nearly enough about me. Let’s hop on over to this week’s list of Friday Faves.continue to the recipe… about Friday Faves

Grilled Corn Salad with Tomato and Avocado

When fresh corn and tomatoes are at their summer best, this easy salad with creamy avocados that’s simply dressed with a hint of Mexican jalapeño, lime juice, and garlic, is a healthy recipe that’s sure to become the star side dish of every potluck and barbecue you make it for.

Corn. It’s my husband’s veggie kryptonite. Me? Avocado and tomato are what light my fire.

And the combo of all three is what’s kept this summer salad in regular rotation on our dinner table, and we’re barely into June!

The simple flavors of this salad is in it’s combination of fresh, sweet corn on the cob (that’s even sweeter after a sear on the grill) added to creamy avocado and juicy tomatoes, is hands down this summer’s salad-facsimile of the little black dress—because it literally goes with everything.

Playing With Fire by Michael Symon

This side salad recipe comes from Iron Chef and The Chew Host Michael Symon’s new cookbook Playing With Fire:BBQ and More from the Grill, Smoker, and Fireplace where he shares loads of tips, tricks, and totally achievable grilling and barbeque recipes that any home chef can master.

continue to the recipe… about Grilled Corn Salad with Tomato and Avocado

30 Healthy Summer Potluck Salads to Make in June

From zippy potato salads, quinoa salads, coleslaws, and pasta salads that just seem to get better and better over time, we can’t get enough of this list of 30 healthier, light and refreshing summer potluck salads to make now.

With the official first day of summer lingering around the corner (can’t wait for you to get here June 21!), we can’t help but daydream of picnics, potlucks, and pool parties. That’s because we know these shindigs always have the best food.

Childhood memories of cookouts and summer get-togethers bring up all the happy memories of summer’s answer to comfort food: All the side dishes you can fill a plate with and for me that means all the salads.

We’re talking salads that’ll cool you down even on the hottest of days; dishes eaten pool-side, picnic-style, or enjoyed on those lazy summer eves with all the grilled foods and in the company of family and friends.

So whether you’re a caprese salad junkie, coleslaw queen, or broccoli salad aficionado (this one’s my fave!), the gang’s all here. You’ll recognize healthier riffs on your classic faves, plus some new inspiration. But whatever your craving, we’ve got you covered so you can bring your best potluck game all summer-long.continue to the recipe… about 30 Healthy Summer Potluck Salads to Make in June

55 Healthy Zucchini Recipes to Make Now

This round up of 55 favorite zucchini recipes will keep you healthy and happy through the rest of summer’s bountiful harvest and all through the year.

During these final dog days of summer, there’s not much better than healthful eats packed with summer produce, unless of course you’re the lucky one who gets to lounge on a floatie all day at the pool with a summer sipper in hand. But even then, a girl’s gotta eat!

Late summer’s bounty of fresh summer veggies and fruits are one of the bright spots during these last steamy days—and sheesh, they’ve been STEAMY!

If you’ve been all Mary, Mary Quite Contrary and have a garden that continues to grow, you’re likely up to your ears in zucchini and sneaking it into meals in every which way you can. It’s wiggled its way into soups and galettes, bowls of zoodles and loaves of zucchini bread handed off to friends and neighbors.

From appetizers and mains, to sides and salads, there are thousands of ways to enjoy this versatile green veggie beyond my favorite 5-minute super simple zucchini sauté. We’ve narrowed down our list to these favorite 55 recipes shown off in all their glory below.

Let’s get squashed, shall we?

continue to the recipe… about 55 Healthy Zucchini Recipes to Make Now

31 Days of Summer Produce Recipes to Make in August

These 31 easy, healthy recipe ideas for summer produce are what make the living easy this month!

There’s nothing quite like biting into that first peach with juice dribbling steadily down your chin. Or the taste of summer’s first BLT stacked high with tomatoes still warm from the garden—you know, the one that requires at least five napkins.

Ah summer, there are so many reasons why we love you but your fresh fruits and veg are at the tops of our list.

With a jam-packed calendar of fitting in each and every summer picnic, take-it-to-the-beach day, and potluck soirée, summer’s favorite, fresh seasonal eats are more in demand this month than ever. Thankfully, there’s produce aplenty come each and every August so that seasonal farmers market gems are easily making their way into all of our meals.

For our eighth installment of our 31 Days Series, we’re going seasonal, baby, so it’s all about tender squash, juicy tomatoes, and corn so sweet you could get a toothache. We’re frequenting the farmers market and stocking up like its our job, because this summer bounty won’t be around for too much longer. So grab your best market tote and let’s hit the stalls!continue to the recipe… about 31 Days of Summer Produce Recipes to Make in August

Potato Chip Cookie Ice Cream Sandwiches Recipe

Summer doesn’t get any cooler than ice cream sandwiches made of chocolate chip cookies with oatmeal, nuts, and potato chips (!) sandwiching cool colors of ice cream for an easy dessert that’ll chill everyone out.

This post is brought to you by Kettle Brand Potato Chips

Other than the words, “Wake up honey, it looks like Santa came!” and “Surprise! We got a puppy!”, there may be no better music to a child’s ears than the distant sing-song chimes of the ice cream truck rolling closer and closer to home on a hot summer day.

Oh my. The memories. Like Pavlov’s dog, those chimes would send us kids into a total frenzy, immediately dropping whatever we were doing to race for home screaming, “The ice cream truck is coming! The ice cream truck is coming!” and then hurriedly scavenge or beg for funds to before the ice cream man rolled on by.

I don’t know about you, but I bet our ice cream man got some sort of secret pleasure taunting us little kids with the possibility we just wouldn’t get.there.in.time.

But as it always does, times change. I don’t think I’ve heard the song of an ice cream truck come by any of our homes in years. But that’s no reason to stop me from getting my chill on, in fact, it’s simply motivation to share a new kind of ice cream memory with my daughter. And naturally, they start with chocolate chip cookies.

continue to the recipe… about Potato Chip Cookie Ice Cream Sandwiches Recipe

Summer Melon Cous Cous Salad with Avocado, Grapes and Mint

Hail all things green! Pillowy pearl couscous provides the bulk of this fresh honeydew, grape, cucumber, and avocado salad tossed with fresh herbs laced in a a ginger lime dressing that goes from breakfast or brunch to lunch and dinner with loads of summer’s seasonal flavors.

While I’m not one to watch much daytime TV, the other day I sat down to lunch and flipped the old telly on while I ate my ad hoc salad made from random tidbits of dinner from the night before. I swear, if anyone bore witness to some of the combinations of odds and ends I toss together for my daily lunches I would surely lose all of my food blogging cred.

If you haven’t watched daytime television in a while, you aren’t missing a dang thing. After trolling up and down all 687 channels trying to avoid marathon episodes of Hoarders!, I flipped over to The Cooking Channel where an episode of The Kitchen was airing. There I saw always poised and perky Katie Lee sharing a recipe with GZ for an exceptionally green quinoa salad, but not green with lettuce as one would expect in the traditional way.continue to the recipe… about Summer Melon Cous Cous Salad with Avocado, Grapes and Mint

31 Summer Slow Cooker Recipes to Make in July

These 31 fast to pull together slow cooker recipe ideas for chicken, meat, seafood, and vegetables are the secret to easy summer cooking.

For many of us, pulling out the slow cooker for cozy, warming, winter meals is as natural a thing to do as heating up the grill for summer burgers, brats, chicken and fish.

Ah, but alas! You may be missing out on one of the most advantageous qualities of the beloved slow cooker, the fact that this kitchen appliance can actually be your secret weapon in summer, too.

This list of 31 days of recipes is the reason you should pull your Crock Pot, Instant Pot (there’s a new 9-in-1 model!) or slow cooker out of hibernation and get it cookin’ for you. (affiliate links)

So pack up the sunscreen and head to the pool or out for a hike, because just like in winter, summer is the perfect season to put your slow cooker to work for you.

continue to the recipe… about 31 Summer Slow Cooker Recipes to Make in July

How to Make a Great Summer Bucket List 2017

Every summer I have such grand plans to do so many fun things. And then, SNAP! Summer’s over before I ever get to them.

This year, I’m not going to let my summer escape me. I’m committing to setting most of these things to a date on the calendar and actually making them happen and even sharing them here on the blog, in hopes if it’s in print, I’ll be more accountable to making them happen. Plus, it’s just a fun excuse to think, dream, plot, and plan.

Won’t you join me in making yours, too?continue to the recipe… about How to Make a Great Summer Bucket List 2017

Macaroni Salad with Smoked Mozzarella and Proscuitto

This easy, tangy pasta salad mixes traditional macaroni salad with Mediterranean flavors to create a new family favorite potluck salad.

Common etiquette rules that if you’re invited to a friendly BBQ, you offer to bring something to add to the pot.

So when I ask the big question, I often hear, “Sure that would be great. How about a side dish?”

Many hosts think they’re doing you a favor by offering the wide berth of side dish options. But this simple phrase can throw some self-respecting cooks into a triple gainer upside down axel with a spin.

Bringing a “little something” to a barbecue or potluck shouldn’t be that hard, but the vast spectrum of “side dish” gets some of us sideways.

But it doesn’t have to be like that at all…continue to the recipe… about Macaroni Salad with Smoked Mozzarella and Proscuitto

Skillet Cherry Pie

Sweet, plump cherries scented with vanilla and almond make up the filling of this easy and classic, lattice-topped pie, baked in an iron skillet.

There’s something about a pie that brings people together. It’s comforting, it’s made with love and it takes more than one to fully enjoy it.

Pies are a lot like babies that way.

Babies bring people together. They need, and give, the ultimate comfort. They’re made with love and give back more than one could ever anticipate. And it takes a lot more than just one person to nurture a baby…that baby who becomes an incredible gift to all.

Today’s post is in honor of a new baby who will soon be welcomed into the extended blogging family, to Catherine and her family of the food blog Weelicious.

I’d say nibbling on those new baby toes is the perfect excuse to nibble on pie. Oh forget the nibbling, let’s eat the whole dang thing!

continue to the recipe… about Skillet Cherry Pie

Creamy Yogurt Cucumber Salad Recipe

Greek yogurt spiked with garlic, dill, lemon and mint dresses crunchy cucumbers for a favorite, refreshing and creamy summer salad that’s so simple to make.

Well would you look at that??!! I GOT SERVED!

No, I didn’t run a red light with sirens a-blazing in the rear view, and I didn’t get ambushed on my way into the nail salon by some sketchy looking stalker who then delivered papers to call me to court. Whew. Not this time anyway…another story for another day.

This is a good thing, and one I’m honored to share thanks to a fellow food blogger who I think is tip-top talented. In the words of David Byrne (with a slight alteration to the lyrics), “Wow, how did I get here?“

According to Kristin, it’s from recipes like this cucumber salad that put me in her sights.

continue to the recipe… about Creamy Yogurt Cucumber Salad Recipe

Bacon Wrapped Grilled Peaches with Balsamic Glaze

The first bite of recipe creating inspiration for me often starts with—you got it—the first bite.

Case in point, my dinner last Friday night. Even though it was Labor Day weekend, the mountains delivered a chilly preview of what’s soon to be in store. I love fall. I can’t wait.

My husband and I were invited to mark the end of summer at the Wasatch Mountain Table at nearby Solitude Resort. It was a very, very long table set at the bottom of a ski hill among forests of trees and a wandering river.

We met some incredibly fun tablemates and laughed the night away, because that what food and drink does to a crowd. But the real focus of the night was the delicious food accented with beer pairings from one of my husband’s favorite local brewers, Epic Brewery.

Peaches are a staple fruit in Utah with orchards dotting the freeways that run north all the way to the border of Idaho. One of the appetizers at our Friday night dinner was a grill full of these Bacon Wrapped Grilled Peaches. Chef Neville cooked down Epic Brewery’s Brainless on Peaches Belgian Ale into the balsamic glaze.

continue to the recipe… about Bacon Wrapped Grilled Peaches with Balsamic Glaze

Friday Faves Firecracker Style

Snap, Crackle, POP! and a Happy 4th of July!

This weekend I’m heading to the hills for our annual quest to see just how much recipe creating we can do in between kayaking lake time, cabin nap time and deck drinking time. It’s a tradition that’s much needed since I’ve realized that in 2 more weeks, summer for me will be half over. Major sad face.

The next few weeks are going to fly by with as I hit my old stomping grounds and some brand new frontier. You’ll be seeing my adventures on Instagram, so follow along and let’s see where we go.

But enough about what’s down the road, let’s look at what’s right in front of us and set the weekend on fire with a few Friday Faves.

continue to the recipe… about Friday Faves Firecracker Style

Grandma’s Peach and Blackberry Cobbler

You can have your cake, you can keep your candies.

Because my #1 choice for dessert will always fall in the crumble or cobbler category, and when fall rolls around there’s not much I crave more than my Grandma’s Peach and Blackberry Cobbler. Unless it’s my go to crumble.

While I’m attributing this decadent but oh-so-easy dessert to the archives of my dear old Grandma Mary Jane, the recipe card my mom took a photo of with her iPad and sent to me when I couldn’t remember the exact proportions (oh my, what would Grandma have thought of that!) is actually named Essie’s Peach and Blackberry Cobbler.

But who’s Essie?

With grandma no longer here, and my mom out of the country as I write this post, I’m guessing Essie is a dearly departed aunt/cousin/reallygoodbaker.

Doesn’t the name Essie conjure up images of the sweetest, white haired, comfortable-shoe-wearing great aunt pulling wonderful smelling delights from the oven? Can one of my smartie pants aunts please weigh in here please?

Since I can’t be sure, and since Grandma always made this anyway, the kudos are going to go to her.

And to my mom. Because she’s a grandma now, and she makes it too, thereby I declare it shall now be called Grandma’s Peach Cobbler.

continue to the recipe… about Grandma’s Peach and Blackberry Cobbler

Grilled Caprese Skewers

Summer grill time certainly shouldn’t be limited to meats and burgers, bring on the tomatoes and sturdy halloumi or bread cheese for my Grilled Caprese Skewers.

“Books serve to show a man that those original thoughts of his aren’t very new after all.”

~ Abraham Lincoln

and

“We are all feeding from each other, all the time, every day.”

~ Dave Eggers, A Heartbreaking Work of Staggering Genius

I’m not usually one to pepper my blog with inspirational quotes from famous/infamous people. And you absolutely won’t see me write, “According to Webster’s dictionary…” when I’m stumped on how to introduce a post, when the creative juices simply aren’t flowing. It’s just kind of the cheater way out in my opinion, but hey, I’m not judging. And besides, doesn’t everyone use Wikipedia now?

But for the reasons I have today, I thought these quotes fell into the appropriate category because they indeed describe the lack of originality, or at least the increasing commonality, of how recipes come about and how they’re shared.

I mean, how many different ways, really, are there to cook a burger or make a classic chicken divan casserole? And what about pound cake? Prime example of how ingredients can’t be copyrighted. It’s all in how you describe the process that makes it your own.

It’s one reason why this summer I’ve been posting more basic recipes, favorite recipes, because it’s summer and I for one am craving a little simplicity. Let’s blame it on the heat.

continue to the recipe… about Grilled Caprese Skewers

NEW! FoodieCrush Magazine Summer 2013 Issue

“Summer means watching cartoons all morning, roaming the neighborhood all day and heading home when the streetlights turn on.”

I don’t remember where I read or heard this quote, but it’s stuck with me. It doesn’t apply to me so much anymore, but it reminds me to encourage my Smudge to create her own summer memories. Memories that will get her through the far-to-soon-approaching school year ala 4th grade.

Putting together the ideas for this issue of FoodieCrush, I had a couple of flashbacks of what summer was for me as a kid. If I really let my mind wander, I could daydream all day about finding 4 leaf clovers in the grass, but they primarily center around, swimming (always swimming), my favorite sand color corduroy OP shorts, dipping my bare feet in the gutter water and racing across the black topped street, Caladryl covered mosquito bites, and riding my red, white and blue banana seat bike Sears Spirit with abandon as my hair caught in my mouth and the tassles on my handlebars whipped in the wind.

Of course as I got older the banana seat bike was kicked to the curb once I discovered one word. B-O-Y-S. Let’s just say I’m going to cherish 4th grade for my girl as much as fervently as possible.

In this issue I put the kibosh on any stories that might contain even a mere nod to mosquitos but I knew you’d be craving some serious food blogger love. So here you’ll find everything from teenage food blogger dreams to crazy fair food you can make at home, to of course, homemade popsicles sure to create some sweet dreams. Natch.continue to the recipe… about NEW! FoodieCrush Magazine Summer 2013 Issue

Hotel Inspired White Peach Sangria with Harry & David

The weekend started innocently enough. We landed. We checked in. And then, we discovered our gift boxes. And that’s when the party started.

Sweet Riesling, sparklin peach juice, fresh fruit and a few resourceful food bloggers. I smelled Sangria, but we’ll get to that in a minute.

back row: Rebecca, Kristen, Jenna, Lori, me and Bridget front row: Maria, Sandy, Rachel, Jessica, and Amy

This was a weekend of food bloggers on a trip to learn about a storied company. Yeah, you’ve heard about these gigs before. Well, this was my first one. The newbie in “the group.” A little trepidatious and a lot honored at being asked to go. I mean who am I? I’m just someone who likes to tell people about cool recipes and food bloggers. I’m not of “their” echelon.

But guess what? They didn’t have an echelon. They were just real. Live. And lovely. And thanks to our hosts, Harry & David and Sandy and Paul, I figured that out really quickly.

And yes, the sangria didn’t hurt either.

continue to the recipe… about Hotel Inspired White Peach Sangria with Harry & David

Friday Faves and Balsamic Skirt Steak Salad with Stone Fruit

I just stepped out of the orchard. No, I mean literally, I just stepped out of the orchard.

Today I stepped out of a van, into a picturesque Oregon orchard, to photograph, gawk and fondle some of the world’s most coveted pears and peaches grown and harvested by gifting company Harry & David. But more of that to come in a future post…

Ironically I had planned on posting this recipe before I actually visited the orchards, but I’m realizing the visit must have been on my mind when I started craving this salad since the nectarines have been ripening on my kitchen counter for the past week.

Some things happen for a reason. Right?

But first let’s talk about some of my Friday Favorites, stuff I’ve been crushing on this week via the www…

continue to the recipe… about Friday Faves and Balsamic Skirt Steak Salad with Stone Fruit

Friday Faves and Grilled Peaches with Mascarpone Cheese

Soon I’ll be heading north. Not for the great white chill of Alaska, but to Northern Utah for Peach Days.

Peach season is right around the corner, and I can’t wait to hand-pick some big old juicers from the roadside fruit stand to take home and throw on the grill for my easy Grilled Peaches with Mascarpone. Dessert on the grill, can’t get easier than that.

Caramelized goodness with a touch of honey and rosemary. Mmmm hmm.

But until I load the car, gas it up and make the jaunt, I’ll share a few Friday Faves with ya’ll.

1. There were a few tips I learned of at the Evo Conference that didn’t make my recap post. One is this great app called CardMunch. Take a pic of a business card and all of the info is directly imported into your contacts or LinkedIn account.

The other is an iPhone photo editing app. Yes, yet another one to add to the arsenal. Snapseed is from one of my favorite image editing companies, Nik Software and got a lot of tongues wagging at Evo with all of us iPhone picture taking hounds comparing whose editing with what. It’s also available on the iPad.

2. I’m going to be flying my red, white and blue colors high at the Olympic Opening ceremony. I don’t know how they could top the Beijing opener, but I’m hoping London will pull out all their star power and wow the world. I’m looking at you Posh! I think this sweet USA red, white and blue treat is perfectly in order to enjoy as I sit on the couch and watch the athletes sweat it. Get the complete 2012 Summer Olympic schedule here.

3. Check out this Pinterest board featuring food bloggers tomato recipes in support of the movement to purchase for slave free tomatoes.

4. In an effort to keep up with my myriad of RSS feeds, I’m checking out Evernote Clearly to use with my favorite browser, Chrome, that promises to make blog posts and webpages easy to read with customized font selection and themes. Check it out and let me know what you think.

5. And finally, I’m thinking about making this for a blogger potluck, to quench the thirst of those talkie, eating food lovers.

Thanks for reading and please keep in touch. Subscribe to Foodie Crush and follow me onTwitter, Facebook and Pinterest and check out Foodie Crush magazine and Cookie Cravings cookbook.

Whiskey Lemonade Recipe with Honey Simple Syrup

I left my heart in Utah. Which makes it convenient since that’s where I’ve returned to roost.

This great state had some pretty great visitors this past weekend thanks to the bloggers who visited Park City for the third annual Evo Conference aka The Evolution of Women in Social Media. Plenty of bloggers, lots of info and some great sponsor suites.

Which is where I fell in love with this little baby.

The ultimate attraction: it’s ingredients were all Utah locals. And I love local.continue to the recipe… about Whiskey Lemonade Recipe with Honey Simple Syrup

Apple & Blueberry Crumble

Next week is a big week for me, and for you my readers! You’ll be seeing a new look for the blog and also the release of the next issue of Foodie Crush!

I’m busy putting the final touches on the magazine so today’s post will be short but sweet. Mmmm, sweet.

continue to the recipe… about Apple & Blueberry Crumble

Peach & Tomato Bruschetta Recipe

Baby toes, baby breath, baby kisses right in the crook of their fat, little, creased neck. The things I crave when I hear a friend is going to have a baby.

So when a bunch of Utah food bloggers got together to celebrate the beautiful-babe-to-soon-be of our friends Maria and Josh of Two Peas and Their Pod, it was the perfect excuse to get together and talk about two of our favorite things. Babies and food. Big surprise there, right?

But thanks to a long day at work and juggling after school pick-ups, I had zero time to bake or track down the perfect recipe for my contribution to the pot luck eat-ivities. I had to come up with something fast.

So with a freshly delivered sack of Brigham City peaches delivered to my house the day before–by our friend Paul, who could be dropping off anything from a convenience store freezer to a sack full of sprinkler heads—I knew peaches would be in the mix.

Next, I hit the garden, harvested some basil, pulled a few ripe Early Girl tomatoes—that Paul planted as a surprise one weekend while I was away, so HE’D have fresh tomatoes this summer—and a few yellow, zebra and orange cherry tomatoes, I grabbed some garlic and then the olive oil and I was on my way.

So how did the bruschetta turn out? Let’s just say Maria went back for thirds. And then took the rest home to Josh. HOME RUN!

If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.

0 from 0 votes

Peach and Tomato Bruschetta

A simple summer bruschetta recipe with fresh peaches and tomatoes everyone loves.

Ingredients

2-3 to matoes seeded and chopped
2 peaches chopped
2 large cloves garlic one smashed and left whole, the other chopped finely
1/3 cup fresh basil leaves slivered
1/4 cup plus 1/8 cup fruity olive oil divided
2 tsp balsamic vinegar
salt and pepper
sourdough baguette

Instructions

In a saucepan, sauté 1/4 cup olive oil with smashed clove of garlic over medium heat for 3-5 minutes or until fragrant, being careful not to let garlic burn. Remove from heat. Slice the baguette in 1/4 inch slices and brush with olive oil mixture. Place rounds in toaster oven and toast in batches until lightly browned. Let cool. Combine all other ingredients and mix gently.
Top baguette rounds with fruit mixture and serve immediately.

TIP: I served the bruschetta in a bowl with toasted sourdough crostinis on the side so the little buggers wouldn’t sog up and be party poopers. But if you are serving straight away, definitely top the crostini rounds with the fruity mixture and serve on a platter. And don’t skip seeding the tomatoes or you’ll end up with a soup. A very tasty soup, but that’s a different blog post.

Big shout outs to Barbara of Barbara Bakes for hostessing at her lovely home and Deb of Taste and Tell for hatching the plan.

And now, who’s ready to PAR-TAE?

Kalyn making her way to the baby shower feast and look at that cute baby boy decor thanks to Deb’s cute, crafty sister.

Okay I’m hungry again all over.

From left: The lady of the hour, Two Peas and Their Expanding Pod‘s Maria, Kelley of Mountain Mama Cooks, Annalise of Completely Delicious and Deb of Taste and Tell who brought on the baby cravings with her little man Easton.

Creamy, orangeliscious-ness was on our hostess-with-the-mostess Barbara of Barbara Bakes’ menu, with her Creamy Orange Fruit Dip, fruity, light and the perfect compliment to the baby-smorgasbord.

Dara of Cookin’ Canuck gave us all a bit of the northern lights with her Smoked Salmon Appetizer, a riff on one of her popular blog posts of Smoked Salmon and Horseradish Mascarpone in Wonton Cups

The beauty contest award went to Kalyn’s Kitchen’s Marinated Tomato Salad with Parsley thanks to Kalyn’s prolific zebra tomato bounty. You know from her blog that her homegrown zebras are a favorite summertime ingredient. And for that Kalyn, we thank you. BTW, she uses this to fertilize those lush beauties.

Tiffany of Food Finery was another daredevil in the group, bringing a recipe she’d ingeniously whipped up just the night before the party, her Hot Crab Dip, with lots of fresh crab chunks in a creamy center served with freshly made white corn tortilla triangles.

Kelley’s Roasted Vegetable Pasta Salad (above right hand corner) is another recipe that has yet made it to one of our favorite blogs, but we hope to see it on Mountain Mama Cooks soon so you can savor the perfect balance of noodles and roasted veg, light but fulfilling.

And of course there was no shortage in the dessert department. First round went to Deb’s mother’s secret Eclair recipe, which sadly for you has yet to make it to a Taste and Tell‘s blog post. So, just to let you know, you totally missed out on these babies. Not to be outdone, Becky of The Vintage Mixer pimped out a one of my favorite childhood treat of mint chocolate wafers replicated in the fine Mint Chocolate Pudding Dessert Shots. Dessert. In a cute baby cup. Nuff said.

Becky of The Vintage Mixer getting her baby fix.

As if we didn’t need enough baby encouragement already, Easton may have given Maria a false sense of babydom, because he is the most mellow baby ever. I mean, has the kid EVER cried?

Okay. The most perfect gift ever. Way to outdo us all Tiffany.

Dara, the perfect guest, taking notes for the mom-to-be.

Barb loves Kaylyn‘s favorite baby gift: Osh Kosh overalls.

top row from left: Tiffany of Food Finery, Sandra of Everyday Southwest, Barbara of Barbara Bakes, Maria of Two Peas and Their Pod, Donna of Everyday Southwest, Annalise of Completely Delicious, Kate and Kalyn of Kalyn’s Kitchen

bottom row from left: Heidi of FoodieCrush, Lindsey of Cafe Johnsonia, Dara of Cookin’ Canuck, Becky of The Vintage Mixer, Kelley of Mountain Mama Cooks and Deborah of Taste and Tell

Didn’t get your baby fill here? Well then you must check out the virtual baby shower that many of Maria’s www friends threw for her, with so many delicious recipes any mama-to-be’s cravings will be a thing of the past.

photos: FoodieCrush

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Grilled Pizza and 3 Recipes to Keep You Out of the Kitchen

Baby it’s hot outside. Dog days of summer. And just another excuse to fire up the grill.

And a little rescuing was what I was in need of, rescue from the same old grill recipes. Luckily my friend Angie (doesn’t hurt to have friends that are personal chefs if you know what I mean) invited us over for a little grilling. But not the average chicken or burgers tonight. No, pizza was on the menu and it was happening over the coals.

photo > foodiecrush

Angie knows how to do it up right and whether its an impromptu weeknight dinner or a catered affair for 30, there’s always an enviable and savory spread at her table.

photo > foodiecrush

For dough we both love Ina Garten’s pizza dough recipe, (check out the recipe and step-by-step instructions thanks to Flavia from Flavia’s Flavors) complete with a touch of honey to sweeten it just right. (Is it me or is it science that says honey helps activate the yeast resulting in a super pliable and soft crust? Especially when rolled out thin. Yum.)

photo > foodiecrush

Make your pizza in whatever shape you please, rustic to rounds. Just make it a size for easy transfer onto the grill, i.e., this is not meant to be a 18″ NY-style pie. **One of Angie’s secrets is optional but turns out a great grilled pizza: Grill the crusts half way before you dress them, and for back-ups, have a little store-bought naan on hand for those emergency grill flare ups (read: burned crust because you’re chatting too much.)

Then, top dough with homemade pizza sauce (in 2 T of olive oil sauté 3 smashed garlic cloves, a bunch of fresh basil and then add 1-28 oz. can tomato sauce, 1 tsp salt and simmer for 20 minutes. Remove garlic cloves and basil and add more olive oil to taste).

photo > foodiecrush

Then add on plenty of super-fresh, gorgeous toppings and create combos that are often found only in gourmet pizzerias. And DO NOT forget the fresh mozzarella and basil.

photo > foodiecrush

To finish, top with crushed red pepper, torn basil leaves, sea salt and another round of olive oil for a little dash of summer love.

And of course there are far more recipes begging to be taken advantage of on the grill. Here are three from appetizer to dessert that you MUST try this summer. I know I will.

photo > Scandi Foodie

The vibrancy of Maria’s photo initially stopped me in my tracks, but it was the simple recipe for Scandi Foodie‘s Grilled Peaches and Haloumi Salad—a grilled combo of succulent grilled peaches and firm haloumi—that put it to the top of my recipe to-do list.

photo > Week of Menus

Both sweet and savory, crispy and soft, Joanne took a break from a family vacation, and the heat, for some much needed alone time at the grill to create Week of Menus Crostini with Figs, Brie and Prosciutto, a rustic and decadent mix of summertime flavors.

photo > Sunday Morning Banana Pancakes

I’m with Heather and share her love for a crispy topping on any ‘crisp’ dessert. Sunday Morning Banana Pancakes Cherry Berry Crisp is the perfect excuse to ditch the diet and splurge with a scoop of ice cream. Warning: use a grill-safe vessel for cooking or you’ll end up with a cracked crisp.

And don’t forget to send us your favorite holiday cookie recipe to be considered in our 50 Best Holiday Cookie Recipes feature in FoodieCrush magazine, edited by Maria Lichty of Two Peas and Their Pod. Submission deadline is September 1, 2011.

Thanks for reading. If you liked this post, please subscribe to foodiecrush and follow me on twitterand Facebook and Pinterest

BLT Panzanella Plus 5 New Spins on Panzanella

Tomatoes, vinegar, pucker. I’m craving salty and fresh. And maybe a little smokey. But not your typical light-lunch salad, something with some girth.

I’m thinking summertime and fresh tomatoes, and that crusty bread from my new favorite find at the farmer’s market. I’m calling for summertime panzanella.

But not the typical panzanella, I’m creating a version of my summertime favorite sandwich, the BLT. A hipped-up version of the traditional BLT— with smokey thick pancetta, spicy arugula and a few sour notes from pickled capers. And of course I have to add in some crunchy cucumbers to satiate my husband’s salad desires.

Here’s my new fav version, and then try some of the spins on the classic below.

0 from 0 votes

BLT Panzanella

Ingredients

4 medium tomatoes chopped into 1/2 inch pieces
1 large cucumber seeded and chopped into 1/2 inch pieces
3 cups arugula
2 T capers
1/2 lb pancetta cubed
2 cloves garlic
3 cups day-old crusty white bread french or ciabatta, cubed
3 T olive oil
2 T champagne or red wine vinegar
1/4 cup basil slivered
salt and pepper to taste

Instructions

In a large mixing bowl, combine tomatoes, cucumber, capers, basil and arugula.
Over medium heat, brown pancetta in a frying pan. Remove pancetta from pan and retain 2 T of rendered fat. Smash garlic cloves and place in frying pan with pancetta fat, cook for 3 minutes until garlic is lightly browned. Remove from pan and discard. Add cubed bread to pancetta fat, mix and lightly toast. When toasted, add bread and pancetta tomato mixture. Mix olive oil and vinegar until emulsified, add salt and pepper to taste and dress. Serve immediately.

Nutrition Facts

BLT Panzanella

Amount Per Serving (6 g)

Calories 0

* Percent Daily Values are based on a 2000 calorie diet.

photo > Five and Spice

Five and Spice‘s heartier Winter Panzanella brings together beets, kale, squash and apple tossed with a maple-mustard-balsamic vinaigrette and with Emily’s addition of cubed smokey mozzarella, it’s a super satisfying meatless main meal.

photo > The Other Side of 50

This recipe is one that just might make me want to give brussels sprouts another try. Topped with an apple vinaigrette, The Other Side of 50‘s tangy combo of radicchio and brussels sprouts is crisped up with salty bacon bites and crunchy, herby croutons in Panettone Panzanella with Bacon and Brussels Sprouts

photo > The Hazel Bloom

Karen’s love for tomatoes and mozzarella inspired this twist on panzanella with The Hazel Bloom‘s Caprese Panzanella , a basic ingredient list that lets the veggies, bread and balsamic shine. Or as she calls it “non-soggy nirvana in a bowl.”

photo > Happy Yolks

Contrasting the sturdier ingredients most often found in panzanella, Happy Yolks Spring Panzanella brings a more delicate flavor to the dish with the likes of leeks, peas and fennel thanks to Kelsey & Shaun’s healthy and fresh CSA box.

Thanks for reading. If you liked this post, please subscribe to foodiecrush and follow me on twitterand Facebook and Pinterest

5 Gazpachos and a Bloody Mary Gazpacho

The combination of soaring temperatures and farmer’s markets leads me to one conclusion. It’s time for gazpacho. With sweat-drenched home cooks and their ovens and stoves going on strike, it’s that time of summer when a no-cook meal is in order.

I love gazpacho. I’ve made it with a variety of veggies gleaned from the garden (and sometimes from cleaning out the fridge) but this time around I wanted a gazpacho with a little kick. Hello…bloody mary anyone?

It was a very natural transition. Afterall, gazpacho require manys of the same ingredients as a great bloody mary. All that’s needed is some heat, a little Mary spice and wa-lah! BM in a bowl. And if you’re feeling particularly dandy or serving it for brunch, throw in a shot or two of vodka for a little bloody buzz.

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Bloody Mary Gazpacho
serves 8

4 ripe tomatoes, quartered
1 garlic clove, pressed
1 large cucumber, cut in 2-inch chunks
1 yellow bell pepper, cut in 2-inch chunks
3 ribs celery, cut in 2-inch chunks
1 large shallot, quartered
2 cups canned tomato juice or V-8 vegetable juice
1 T red wine vinegar
1-2 T freshly squeezed lemon juice, depending on taste
1 1/2 T prepared horseradish
1T celery salt
3 T Worcestershire sauce
3 T olive oil
1 T Tabsasco sauce, or to taste
1 1/2 tsp salt
1 tsp pepper
garnish: thinned sour cream, chopped green olive, chopped yellow bell pepper and celery

In a medium size mixing bowl, combine first 6 ingredients. In a blender, pulse half of ingredients in bowl until smooth. Pour pulsed mixture into a large bowl. Add the rest of the batch to blender and pulse until chunky, you’ll want it this portion to be somewhat chunky for texture. Add to the smoothly blended tomato mixture. In another bowl or 4 cup Pyrex measuring cup, combine tomato juice and next 8 ingredients. Pour into large bowl with tomato mixture and combine. Chill for 1 hour for flavors to combine or eat at room temperature. Garnish and serve.

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Gazpacho is super versatile, and doesn’t always include tomatoes and can be whatever color its base is. Try one of these variations (cherry? almonds?) from some of our favorite food bloggers.

photo > La Tartine Gourmande

Reliving the traditions of her French roots, Bea’s philosophy of eating veggies and fruits in season, and when at their freshest stage possible, makes La Tartine Gourmande‘s Tomato Gazpacho especially lively and satisfying as a main course, appetizer or amuse-bouche palette cleanser.

photo > Linday Hunt

Marcus Samuelsson’s hunt for the world’s best restaurant found Chef Jordan Frosolone, of New York City’s August Restaurant, and his White Gazpacho recipe. It blended creaminess comes from blanched almonds, creme fraiche and whole milk and with the added punch of cucumbers and grapes, the hit of chile oil offsets its cool creaminess.

photo > Christopher Cina

Along with sharing the secret to perfectly cooked shrimp (you’ll have to click the link to find it out) Chef Chris Of Christopher Cina ‘s Gazpacho with Spiced Shrimp, Lemon Crema is a classic tomato gazpacho with a kicked up garnish of spiced shrimp. And don’t forget the crema. NEVER forget the crema!

photo > Running With Tweezers

Throwing a contemporary spin on classic gazpacho, Tami combines tomatillos, watercress and cilantro with cucumber an yellow bell pepper (green although the right color might wouldn’t be mellow enough) for Running With Tweezers Green Gazpacho with Spicy Croutons (or as I like to call it: a green goddess love fest with a smokey crunch.)

photo > The Winter Guest

That’s the beauty of tomatoes. They tend to complement nearly every other red fruit (think watermelon and strawberries), but when I discovered The Winter Guest‘s Cherry Gazpacho I realized there’s a whole realm, cherries, that I’d never known! And as Miriam suggests, nothing is better than enjoying to enjoy a nice cool gazpacho in the summer heat.

Thanks for reading. If you liked this post, please subscribe to foodiecrush and follow me on twitter and Facebook and Pinterest

4th of July Gorgonzola Blue Cheese Burgers

The best thing about this year’s 4th of July is thanks to our good friend Christopher Clavius, we have a three day weekend. *Sidebar note: Thanks to yet another Facebook posting gimmick, I now know (and you probably do too :)) that this year’s month of July has 5 Fridays 5 Saturdays and 5 Sundays—something that only happens once every 823 years. Boo-yah for weekends!

We’re heading to the mountains for our annual 4th of July stay-cation celebration at our wonderfully generous friends Barr & Sherrie’s family cabin. Generous, yes, because there will be 14 of us this year.

There will be lots of cooking (Gorgonzola Cheese Burgers with Adobo Ketchup–recipe below–will be making their annual appearance) going on nature walks, throwing rocks in the river and searching for stars.

To plan and prep, here’s my list of some “bang-ing” links (ah, snap!) for the amazing week(end) ahead.

I’ve downloaded this celestial app to help us find our way

I’m plotting my menu thanks to Lori’s AMAZEBALLS round-up of 100 red, white and blue recipes

I’ll be madly assembling goodie bags and finalizing details for our intimate event on Wednesday

And then readying the guest room to host our giveaway winner

Drooling over fab foodie finds

Keeping the brews cold in a retro find

Meeting, tweeting and learning at this mountain top conference

Picking up a new pair thanks to the new dog’s insatiable chewing desires

And finally, joining Shauna, Irvin, Garrett, Justin, Ashley and 1000 others to party with pie

Happy sparklers everyone!

4 from 3 votes

All photos > foodiecrush

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