Tropical Papaya Boat

I first had this at a roadside fruit stand while on vacation. I was simply going to buy some papayas when the man working the stand offered samples. By "sample", he meant half a papaya with some extra goodies! Quite the salesman because it got me to spend a couple extra dollars on more ingredients.

This is quite simple to make and I'm hoping to snag the tropical fruits at an Asian grocer. Fingers crossed!!

Tropical Papaya Boat

Ingredients

• 1 papaya, halved
• 2 passionfruits, halved
• 1/2 lemon

Method

1. Remove the seeds from each papaya half. Scoop the seeds from one whole passionfruit into each papaya cavity.
2. Squeeze a little lemon over the passionfruit seeds and stir. Make adjustments to the amount of lemon juice, to taste. You want it to be a little tart; this will complement the sweet papaya flesh.
3. Serve the papaya with a spoon, scooping a little flesh and seeds into each bite.

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Basic Fruit Crumble

I needed to quickly find a recipe to use up over-ripe peaches. Crumbles and buckles are a traditional summer fruit dessert of which are hit or miss for me. Don't get me wrong, I think they're great, it's just that I don't always want to eat sweetened fruit with an oat topping. I love the idea of this recipe because the fruit isn't overly sweetened AND I'm pretty sure it would feel at home on the table for breakfast/brunch or for dessert. It's basically just fruit and nuts so you can't go wrong!

Basic Fruit Crumble

Adapted from Paleo Peach Crumble

Ingredients

For the fruit:

• 4+ C chopped fruit and berries (enough to fill the pan)
• 1/2 tsp cinnamon
• 1/4 tsp arrowroot powder (or substitute cornstarch or tapioca starch)
• 1 tbsp agave (to taste)

For the crumble topping:

• 3 tbsp coconut oil
• 3/8 C golden raisins
• 3/8 C pecans
• 3/8 C almonds
• 1/2 - 1 tbsp agave (to taste)
• 1/2 tsp cinnamon
• 1/8 tsp salt

Method

1. Preheat oven to 350 degrees and grease a 9x9 inch glass pan.
2. Put the fruit in the pan, mixing the different types together for an even distribution, if applicable. Toss the fruit with the agave and cinnamon.
3. In a food processor, combine all the crumble ingredients and process until blended well.
4. Drop the crumble topping in small chunks over the fruit. Bake for about 30 minutes until the topping is lightly browned.

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Raw Zucchini Salad

I'm not generally a big fan of zucchini, I quickly get tired of the taste so it's relegated to baked goods (zucchini brownies, anyone??). It's still early yet this season and I was intrigued by a recipe I saw recently.

This salad is light, refreshing, and good enough that I think I'll make it at least once this summer season! I didn't have shallot on hand, nor did I use slivered almonds or fresh herbs, but it was still good none the less. I think the addition of fresh thyme would be fantastic with the lemon flavor of the salad, maybe next time?

Raw Zucchini Salad

Ingredients

• 2 zucchinis, julienned
• 1 tbsp minced shallot
• 1 clove garlic, minced
• 1 tbsp lemon juice
• Olive oil, about 1-2 tbsp
• Fresh black pepper, to taste
• 1/4 C toasted slivered almonds, optional
• 1/4 fresh herbs (thyme would be lovely), optional

Method

1. Place zucchini in a bowl and sprinkle with 1 tsp salt. Toss an additional teaspoon of salt and let stand for about 15 minutes, or until softened and limp.
2. Meanwhile, in a small bowl, mix the shallot, garlic, and lemon juice to make a dressing.
3. Drain the zucchini, then taste for salt, rinsing if too strong. Toss the zucchini with just enough olive oil to coat, then add the dressing.
4. Season with pepper and taste for lemon juice and salt. Garnish with nuts and herbs.

This salad could easily be made ahead of time for guests or a picnic. Store the salted and rinsed zucchini in the fridge, then toss with the olive oil and dressing prior to serving.

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Low Sugar Tayberry Jam

I first discovered tayberries at the farmer's market last weekend, buying a couple cartons on a whim. How bad can summer berries be, after all? And with that one simple purchase, I have a new favorite berry!! The flavor is sweet, almost jam-like in a way, and tastes like a cross between blackberries and raspberries to me. They seem kinda rare, at some very local grocery stores and u-pick farms, and I definitely recommend grabbing a couple pints if you ever come across them.

This is the first time I've used Pomona's Universal Pectin but I must say I am quite impressed! One little box costs around $4, but allows you to make several regular sized batches of jam. The pectin also sets quickly without the need for lots of sugar, resulting in jam that more closely resembles the original fruit.

Low Sugar Tayberry Jam

Ingredients

• 3 C mashed tayberries
• 1/2 C sugar
• 1 tbsp lemon juice
• 1 tbsp calcium water (included with Pomona's)
• 1 1/2 tsp Pomona's Universal Pectin

Method

1. In a large saucepan over medium high to high heat, combine the mashed berries, sugar, lemon juice, and calcium water. Bring mixture to a boil.
2. Add the pectin and stir until dissolved, about 2 minutes. Bring to a boil again.
3. Fill sterilized canning jars with fruit mixture, leaving enough headspace for processing (about 1/4"). Seal with lids and bands; process for 10 minutes.

Makes about 4 half pints.

This jam would be fantastic with oatmeal, toast, biscuits, ice cream, or a baked tart!

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How to Pit a Cherry (Without a Fancy Tool!)

I love when I find great tips in unexpected places. I came across this one on Lifehacker to pit a cherry using a wooden chopstick and a bottle.

Basically you take a cherry, hold it upside down over the top of the bottle and then poke the cherry pit and stem out with a chopstick. The bottle catches all the pits and stems and you’re left with a whole cherry!

I had never considered getting a cherry picker until my friend Tammy showed me her really cool one that uses a canning jar; a much better tool to pit several pounds for cherry preserves than a handheld model.

I bought some cherries at the neighborhood farmer's market today and tried the technique out.

How to Pit a Cherry (Without a Fancy Tool!)

Ingredients / Tools:

• Empty, clean glass bottle
• Clean wooden chopstick--no splinters!
• Cherries, stems removed

Method:

1. Take a cherry and up it on top the bottle, stem side down.
2. Poke the cherry with the thick end of the chopstick to push the pit out.

The cherries splatter some juice making a bit of a mess, but it works! Not as efficient as a dedicated machine, but just as effective.

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Kid Friendly Special Diet Recipes

Cooking for special diets can be a challenge, but with enough resources (time, money, patience) it can be an exciting adventure! New ingredients to play around with, new recipes to hunt down and try. The internet is a great place to find resources for special diets, like vegan, gluten-free, paleo, primal, raw, etc.

I stumbled upon Elena's Pantry some time ago. All her recipes look delicious, but it wasn't until I had the opportunity to whip up some goodies with my mom for a friend did I ever get around to trying her recipes. The problem I have with a lot of gluten-free recipes is all the special flours you have to buy to replicate AP flour! Elena uses a lot of almond meal and flour which is much more accessible and even has some protein.

Here are some of the kid friendly paleo, gluten-free, and sugar-free goodies we've made!

No Potato Salad

A surprise favorite of the gluten-free/paleo adventure is this no potato salad, which replaces the potato of the summer favorite salad with cauliflower.

Vanilla Roasted Walnuts

So simple and good! The kitchen fills with the scent of sweet vanilla as they cook. I can tell you these are quite addicting! And they're vegan :)

Carrot Cake Cupcakes

The texture of almond flour cupcakes isn't completely like their traditional counterpart, but I don't mind. They might be slightly spongier, but just as good topped with cream cheese frosting!

Vegan Herb Crackers

You'd never guess these were vegan, nor will you even miss animal or gluten products. Mix things up with your own blend of dried herbs.

I'd love to experiment further with these and other paleo, gluten-free, and sugar free recipes. What should I make next?

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Summer Berry Shake

There's nothing like fresh summer berries, whether plucked from the vine by hand or purchased at a farmer's market. Raspberries have always been one of my favorite berries and I can never get enough of them. I picked some up at the farmer's market over the weekend and man are they good!

This recipe is based on one I discovered a couple years ago, the origins of which I cannot remember. I always used frozen strawberries to make it, but adapted it to use fresh (non-frozen) fruit and of course, raspberries. Feel free to use whatever berries you like and/or have on hand. If using frozen, replace the ice with an equal part of water. It makes an excellent light snack or dessert.

Summer Berry Shake

Ingredients

• 1/2 lb berries (strawberries, blackberries, raspberries, etc)
• 3-4 pitted dates
• Pinch salt
• 1 C water
• 1 C ice
• 1/4 vanilla bean or 1/4 tsp vanilla, optional

Method

1. Combine all ingredients in a blender. Blend at highest speed until smooth.
2. Taste and adjust for sweetness (dates) and consistency (water/ice).

Makes 2 servings.

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Sweet and Salty Nut Butter Toast

I was in the mood for something sweet and salty for a pre-workout snack. Peanut butter toast is always hard to resist, but I think I've come up with something a little better: sweet and salty toast with nut butter and honey with a touch of coarse salt!

This isn't so much a recipe, but more a general idea/tip if you're ever in the mood to try something new. The salt adds a little flair to what would be a rather ordinary snack.

Sweet and Salty Nut Butter Toast

Ingredients

• Sliced whole grain bread
• Nut butter (peanut, almond, sun, etc.)
• Honey, jam, or other sweet spread
• Coarse salt

Method

1. Toast the bread to desired doneness.
2. Spread the nut butter over the toast, then add the honey/jam.
3. Sprinkle a generous pinch of coarse sea salt evenly over the toast.

I see endless possibilities here with different nut butters, jams, jellies, marmalades, and different varieties of salt!

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Spring Veggies with Truffle Salt

I love all the great produce that comes out this time of year. It's a breath of fresh air after cooking through the winter months.

It's a little late in the season for it, but I got some pencil thin asparagus over the weekend and was eager to put them to good use. I threw together a simple chicken and veggie bowl served over rice, keeping the seasonings light and simple to let the ingredients really shine. Lightly browned sweet onion and mushrooms compliment the asparagus not only in color, but also in flavor. I finished with a generous sprinkling of truffle salt to add a little something extra.

I've noticed some non-specialty stores are starting to carry "exotic" salts these days, and while the price tag may seem steep per pound, don't be afraid to try out a new salt or two! I bought a very small container of truffle salt earlier in the year for less than $3 and it's still going strong. If you haven't tried it, it adds a very rich depth of flavor and a little goes a long way, which makes it a great value.

Spring Veggies with Truffle Salt

Ingredients

• 1/4 sweet onion, thinly sliced
• 6 brown mushrooms, sliced
• 1/2 lb asparagus, woody stems trimmed, and cut into 3" lengths
• Oil for sautéing
• Truffle salt

Method

1. Heat the oil in large saute pan over medium.
2. Add the onions and cook, stirring occasionally, until lightly browned, then add the onions and continue cooking until browned.
3. Finish with the asparagus, removing the pan from the heat as soon as the asparagus turns a bright green color.
4. To serve, generously sprinkle the veggies with the truffle salt.

These veggies would be great served alongside pork, chicken, or salmon with brown or multigrain rice. Be sure to keep any additional seasonings or flavors light to accentuate the veggies and truffle salt!

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Strawberry Black Pepper Dessert Sauce

I saw mention of a strawberry black pepper jam in ice cream last week which lead me to make it into a dessert sauce, perfect for spooning over vanilla ice cream. I originally had the idea of swirling it into the ice cream before freezing, but honestly I think I like the idea of a separate sauce better. Much more versatile for spooning over ice cream, yogurt, cakes, etc.

Strawberry Black Pepper Dessert Sauce

Strawberry Black Pepper Dessert Sauce

Ingredients

• 1/2 C strawberry jam
• 1/4 - 1/2 tsp fresh cracked black pepper
• 1/4 C water
• Optional, splash of balsamic vinegar

Method

1. Bring all ingredients to a boil over medium heat.
2. If sauce is too thin at this point, reduce heat and simmer until desired consistency is reached.
3. Serve warm.

Makes 1/2 cup.

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