We bought a significant amount of plums and peaches the other week, and as they have been ripening to perfection, we have been enjoying them in a variety of things. Yet just about every day, I stare at them and try to think of what sounds the BEST. And here enters to prosciutto. That’s really all I thought about. So I of course, went out and bought some. Have any excess fruit laying around that you’re needing to use? This Stone Fruit & Prosciutto Tartine takes less than 5 minutes to put together, and is a great way to savor the summer.
Hi friends, it’s been awhile! I took a much longer break from generating new content than I expected, but I’m so happy to be back. To say that a lot has happened over the last 3 years would certainly be an understatement, but I can’t wait to start sharing more recipes with you. There has been no shortage of cooking (or eating) while I’ve been gone, so I’ll be sharing some trusted new favorites with you in the weeks to come. But for now, in the interest of embracing the fleeting summer, let’s dive into this ridiculously easy zucchini tomato tart.
For the longest time, I was not a beet fan. They had a bizarre texture, I thought they tasted a bit too…earthy…and I just preferred other vegetables. But that all changed one day when I had a french roasted beet salad doused in a yummy vinaigrette. Now every so often I get intense cravings for a good old beet salad. And low and behold, when I got some beautiful golden beets in my Imperfect Produce box recently, I knew exactly what I was going to do. Classic by no means, this Beet Salad with Carrot Top Pesto is succulent and hard to stop eating.
It’s National Clam Chowder Day! With all the snow and cold weather we’ve had here in Portland this week, it’s the perfect time to whip up a warm, hearty meal. This delicious Pacific Coast Razor Clam Chowder has fresh clams, fresh herbs, and a lot of butter, all of which come together in this thick and creamy soup.