notesfromatinykitchen

[notesfromatinykitchen]

Lemon ricotta scones

I had some ricotta hanging around from a different recipe, and was up early on a Saturday looking for an activity. This recipe only took a minute to throw together with ingredients I already had around, and made the house smell fresh and bright. I wish I had more lemons to make a curd to go with them. Next time!

[notesfromatinykitchen]

Plum cake

[notesfromatinykitchen]

Beet and goat cheese gratin

[notesfromatinykitchen]

Roasted Vegetable Tacos with Kale Slaw

My fridge has been chock full of beautiful produce for a bit now, and instead, the other night we had pizza. Sometimes ya gurl just needs pizza. To balance it out, I roasted a bunch of veggies to have on hand for some quick weeknight meals. We threw together these tacos and they were the best. I made some black beans (sauteed onions, tomatoes, bell pepper, garlic, spiced with cumin, coriander, paprika, etc, plus canned beans), topped them with my roasted veggies, and  then a quick kale slaw based on this recipe and some queso fresco. Easypeasy, and tasty. Plus, keeping the parts separate means I can take my tacos on the road to work for lunch :) 

[notesfromatinykitchen]

Peach and Nectarine Galette

I was invited to a last minute fourth of July party, and made a quick cherry pie (sorry, no picts, but it was amazing - the Four and Twenty Blackbirds’ sweet cherry pie is a HIT) for the occasion. I had a left over pie dough (last minute invite = no time/interest in making a crust) and I had plenty of stone fruit so I threw this together one weekday night. It was delightful, I dotted it with some black berries. 

Similar recipe here. 

[notesfromatinykitchen]

Herb, Peach, and Tomato Salad 

Just a little bit of summer with some tomatoes and herbs from my garden. 

Recipe here.

[notesfromatinykitchen]

Summer Grilling 

We got a new grill and fairy lights on our rooftop this week, so I took immediate advantage. I grilled up some rainbow carrots I grew - I tossed them in olive oil, salt, pepper, and some fancy spice mix my friend brought me from the middle east, threw on some veggie burgers, and had it all with a side of sliced watermelon. How much more summer can you get? We’re trying to clear out our freezer, so Joe has been making the delightful gin drinks - just mix a bit of honey with 2 oz gin and 1 oz lemon juice. It’s the bee’s knees! It was a wonderful night. 

[notesfromatinykitchen]

Lemon Lavender Tea Cake

I was on the hunt for peaches at the farmers market this weekend, but came up a bunch of lavender instead. I have always wanted to cook with flowers, but hadn’t tried it before, so here was my opportunity. I used Diana Henry’s recipe, as found on Food52. It came out like a like a lovely cloud. I would’ve added in more of both the lavender and the lemon, but be careful! You don’t want it to taste too soapy. 

Recipe here. 

[notesfromatinykitchen]

Fried Green Tomatoes

My garden is putting out tomatoes like nobody’s business, but I’ve been a bit impatient to let them ripen. What better use for green tomatoes than frying them up? I coated them in flour, egg, and then corn meal and fried them in butter. Working in batches was definitely the way to go, using less butter and cleaning the pan between groups so I didn’t get burnt cornmeal all over the place. The first night, we had them with a basic aioli I threw together with whatever was in the fridge - some vegan mayo, a little bit of lemon juice and olive oil, a touch of salt, paprika, and garlic. 

The second day, I reheated the left over toms in a pan sprayed with oil and we made the most decadent BLTs - mine was sour dough bread (toasted, because I’m not a monster), avocado spread (sriracha, a little bit of salt and pepper, mashed avo), butter lettuce from the garden, vegetarian bacon, fried tomatoes, and a bit more aioli. It was just the best. 

It’s going to be hard to let anymore tomatoes ripen after this experience. 

[notesfromatinykitchen]

Peach Whiskey Gingers

It’s the most wonderful time of the year, peach season! I added a couple of pounds of peaches to my Hungry Harvest order this week. The smell of peaches has been wafting around my apartment and I’m in heaven. Hungry Harvest posted a recipe for peach dark and stormies on Instagram, and I couldn’t help myself. Unfortunately, I didn’t have any rum, so whiskey it is. I muddled the peaches with some fresh lemon juice and bitters, and stirred in ginger beer and whiskey, along with some ice. V. refreshing, but it tasted best if you let it sit for a second to let the peach flavor really come out. 

[notesfromatinykitchen]

Comforting Curry with Mango Apple Chutney

I’m working on cleaning out my cabinets right now, and I have plenty of chickpeas, so I made this quick protein packed curry for dinner. I paired it with the recommended mango apple chutney. I’ve never made a chutney before, so I was happy to see how easy it was to make something so nice and tangy sweet. It was perfect to cut the heat the of curry. Plus, it all freezes well! Win in my book.

From Oh She Glows Everyday

[notesfromatinykitchen]

The best way to celebrate National Doughnut Day is with a special delivery. 

[notesfromatinykitchen]

Just a poached egg on some avocado toast for dinner a few weeks ago. You can never go wrong with breakfast for dinner. Also had some blueberry basil shrub with seltzer. I love a fancy drink. 

[notesfromatinykitchen]

This past weekend we went to the shore to celebrate the summer with some friends. I was in charge of a vegetable dish, so I raided my garden for goodies. I steamed my home grown kale in a foil packet on the grill with some olive oil, sliced garlic, and cherry tomatoes, finishing it with some lemon juice and salt and pepper. I also pulled some rainbow carrots and baby candy striped beets, which I coated in olive oil, salt, and pepper and roasted in the grill as well. 

[notesfromatinykitchen]

My garden is ripening! I pulled my first tomato off the vine and was beyond excited to eat it. I paired it with some of my potted basil and fresh mozzarella. Is there a better combination? I also sauteed some of my first green bean harvest with some olive oil and garlic. 

[notesfromatinykitchen]

Watermelon Smoothie Bowl

Taken from Oh She Glows Everyday, I was so excited to have watermelon on hand to make this bowl. It’s like a spoonful of summer. Topped with peaches, cherries, and some unsweetened coconut flakes. 

[notesfromatinykitchen]

Pesto Pizza 

I had all those radishes and a couple beets with those beautiful greens from my garden, and I didn’t want to waste them. Instead, I made a quick pesto - I chopped the greens and threw them in my blender with some olive oil, garlic, and parmesan cheese. After it blended nicely, I popped it into my big silicon ice trays to freeze - easy peasy pesto whenever I want it. 

I put it on my pizza the other night, topped it with some sauteed onions, mozzarella, and more parmesan. After I baked it, I topped it with some of my kale, which I made into crispy parmesan and herb kale chips. DELIGHTFUL.