Update - Sarah's July Recipe - Ad Hoc Creamed Corn

This was a great pick, Sarah!

Fresh corn has hit the farmers' market here and this was a tasty way to use it!  I made the full recipe, in order to have leftovers.  I followed it as expressed, probably using more cayenne than most (except for the youngest sister who I am sure used more).  My only complaint was that I didnt take the time to fully remove all of the silk and the finished product had more in it than I would like.  No big deal though.

The finished product:

Breakfast Apricot Crisp

A few weeks ago, I bought a good amount of apricots at the farmers' market.  The farmer said they were under-ripe and needed a few days on the counter.  I let them sit there awhile, and they did ripen up, they just weren't that good.  Not very juicy...just a little early for apricot season here apparently.  But, as I said they were ripe, so I needed to do something with them.  This recipe from Smitten Kitchen is perfect for average apricots.

It is a very easy recipe and keeps for days in the fridge.  As she says on SK, it definitely benefits from an overnight stay in the fridge.  I essentially cut the recipe in half, but didnt use the flour with the apricots (if they were juicier I probably would have), used only a sprinkle of sugar there as well, and kept the full amount of almonds in the topping.  I ate this with Greek yogurt for breakfast this week and really enjoyed it.

Quinoa, Garbanzo, and Spinach Salad with Paprika Dressing

This recipe from Bon App scared me at first due to some weird reviews, but it was actually amazing!

I thought the salad (it really is a salad) was better on day 2, when the spinach had some time to soak up the dressing. I halved this recipe and it was still a large quantity, but good for two- three people with some left overs.

Yum.

Walnut-Arugula Pesto

I bought a large bag of arugula at the farmer's market last Sunday and wanted to use it up before it spoiled.  This recipe, like all pestos, comes together quite easily.  I did not have any garlic on hand (hard to believe) and used some parm. instead of manchego, but would try that next time.  I also used about half as much oil as suggested.  I thought this was very tasty, especially if you like arugula salad with lemon juice and olive oil, like I do.

Walnut-Arugula Pesto - Food & Wine

Ingredients:
1/2 c walnuts
1/2 lb arugula
4 garlic cloves
1/4 lb manchego cheese, shredded
Juice and zest of one lemon
3/4 c olive oil
salt and pepper

Directions:
Toast walnuts in 350 oven for about 6 minutes.  Let cool

In food processor, pulse the arugula, walnuts and garlic until finely chopped:.  Add the cheese, zest and juice and pulse again:

With machine on, add the olive oil in a steady stream and process to a smooth paste.  Season with salt and pepper.

Update: March Recipe!

Finally! I made the bread!

I used mostly wheat flower, I think 2 cups wheat, 1 cup white, and everyone enjoyed it. I kept this in the fridge for almost a week, not what the recipe says, but it turned out fine.

I brought this to a concert at the Hollywood Bowl and people scarfed it!

Update June Recipe: Cantaloupe Soup

This is something I would not have made on my own, but I'm very glad I tried it. I bought peppers and completely forgot to use them -oops. I forgot to buy onions so I topped the soup only with basil. The salt/pepper/basil/cantaloupe combination is awesome. I love it.

I want to eat it more often. I can see how this would be even better with the peppers and onions.

Update June Recipe: Iced Cantaloupe Soup

This is a terrific soup for a warm summer night.  I made it pretty much per the recipe, only I used agave syrup instead of sugar (about half of the quantity) and used three small limes.

The quality of the cantaloupe is important as the recipe describes.  Mine was very ripe.

I was also able to use three kinds of basil from my herb garden.

The basil/jalapeno/onion are key to this.  The soup alone, while delicious, is more like a smoothie.  The toppings really enhance the overall flavors.  Also, I would try to serve this as soon as possible, as I am not sure how it will look after warming up.

July Recipe: Creamed Corn

I am focused on corn. I have had corn soup three times in the last week. It is just delicious (as mom would say).

This creamed corn recipe landed in my inbox yesterday and it seems to me to be fresh, light and seasonal. I think we'll all like it.

Enjoy.

Click here for the recipe, over at Tuesdays with Tori.