- Prep Time 0:30
- Cook Time 0:10
- Estimated Cost $7.00
- 27 Comments
These sweet spring rolls would be even more perfect with a bowl of vanilla bean ice cream but they definitely don’t need it.
Ingredients
- 1 cup balsamic vinegar Pantry
- 4 peaches, cored and diced $2
- 3 tbsp ricotta cheese $3.50 for 8 oz.
- 1 tbsp brown sugar Pantry
- pinch each salt and pepper Pantry
- 8 large spring roll wrappers $1.50 for 30
- vegetable oil for frying Pantry
Recipe Serves 3-4
Directions
- Heat balsamic vinegar in a small pot over medium heat. Cook, stirring occasionally, until vinegar has reduced into a thick, syrupy substance. Remove from heat.
- Combine diced peaches, ricotta, brown sugar, salt and pepper in a small bowl and mix well.
- To assemble the spring rolls, place 1/8 of the mixture into a the center of a spring roll wrapper. Tuck in ends, as if making a burrito and roll up tightly to form a spring roll. Repeat with remaining filling and wrappers.
- Pour about 2" of vegetable oil into a large frying pan and heat over medium-high heat. Use tongs to carefully place spring rolls into the hot oil, seam-side down, and cook until golden-brown, rotating as necessary, using tongs.
- Drain cooked spring rolls on paper towels.
- To serve, cut spring rolls on the bias and drizzle with balsamic reduction.
- Prep Time 1:00
- Cook Time 0:15
- Estimated Cost $15.00
- 23 Comments
Whenever I have something weighing on my mind, I find it very helpful to do one of two things: knead (and beat and punch and smack and roll) dough and talk it out with a good friend. On Monday night I got to do both at the same time. I felt better and I got a delicious pizza out of the process. Win.
Ingredients
- flour for dusting and rolling Pantry
- 1/2 recipe Pizza Dough $1.50 for the whole recipe
- 1/2 recipe Fresh Pesto $8.50 for the whole recipe
- 8 oz. fresh (buffalo) mozzarella, cut into medallions $3.50
- 4 cups fresh arugula $1.50
- 1 tbsp extra virgin olive oil Pantry
- 1 tbsp balsamic vinegar Pantry
- salt and pepper to taste Pantry
Recipe Serves 3-4
Directions
- Preheat oven to 500 degrees F. Lightly flour a baking sheet or pizza pan.
- Roll pizza dough on a floured surface into a 12" circle (or oblong shape or rectangle--whatever you like). Transfer to floured baking sheet/pizza pan.
- Spread pesto over dough, leaving a 1" border. Top pesto with mozzarella medallions, evenly spaced apart.
- Bake for 12-15 minutes, or until crust is golden-brown and cheese bubbles.
- While pizza bakes, dress the arugula with the olive oil, balsamic vinegar, salt and pepper to taste.
- Cut the cooked pizza into wedges, but leave in the shape of a pizza. Top with the dressed arugula. Serve immediately.
- Prep Time 3:00
- Cook Time 0:20
- Estimated Cost $8.50
- 2 Comments
Semifreddos are just the thing when you want to serve a special frozen dessert but don’t have an ice cream maker. The brown sugar in the imparts a unique caramel flavor to the fresh peach custard making these truly memorable. Serve with a sprig of mint and maybe a few fresh raspberries.
Ingredients
- 6 ripe peaches, peeled, diced $4
- 1 pint half-and-half $1.50
- 1 cup brown sugar Pantry
- 3 egg yolks, lightly beaten $1.50 for 6 eggs
- pinch salt Pantry
- 9 foil muffin cup liners $1.50 for 50
Recipe Serves 9
Directions
- Using a blender or food processor, puree half of the diced peaches. Set aside.
- In a medium pot, heat half-and-half and brown sugar over medium heat, whisking until steamy (but not boiling).
- Pour about 1/2 cup warm mixture into the egg yolks and whisk to mix. Slowly add the egg mixture to the half-and-half/sugar mixture, whisking constantly. Add the salt. Continue whisking until a custard thick enough to coat the back of a spoon forms.
- Pour custard into a bowl and allow to cool (refrigerating helps) for 30 minutes.
- Add peach puree and diced peaches to cooled custard. Set aside.
- Line 9 regular muffin cups with foil liners. Carefully pour the peach-custard mixture into the muffin cups.
- Freeze for at least 2 hours, or until needed.
- Prep Time 0:25
- Cook Time 0:40
- Estimated Cost $17.00
- 3 Comments
This unique one-pot meal is perfect for company, but easy enough for a quiet night in. This is an ideal meal to cook a big batch of on Sunday night and then eat throughout the week.
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into 1" pieces $3
- salt and pepper Pantry
- 2 tbsp extra-virgin olive oil Pantry
- 1 tsp cinnamon $1.50 for 1 oz.
- 1 tsp paprika $1.50 for 1 oz.
- 3 cloves garlic, chopped Pantry
- 1 small piece ginger, peeled and minced $0.50
- 3 tbsp brown sugar Pantry
- 2 Meyer lemons, sliced $1.50
- 1/2 cup plain yogurt $1.50 for 8 oz.
- 4 cups fresh spinach, cleaned and dried $1
- 1 12-oz. jar pitted Kalamata olives $2
- 1/4 cup dried cranberries $2.50 for 12 oz.
- 1 handful fresh cilantro leaves $1 for a bunch
- 4 cups (cooked) Jasmine rice $2 for 16 oz.
Recipe Serves 3-4
Directions
- Season chicken liberally with salt and pepper.
- Heat olive oil in a large pot over medium heat. Add chicken and allow to brown lightly.
- Stir in cinnamon, paprika, garlic, ginger and brown sugar. Add lemons, yogurt, Kalamata olives, cranberries, yogurt, spinach and 2/3 cup water. Stir well. Cover and reduce heat to low. Cook 25-30 minutes, or until chicken is cooked through.
- Remove 1/3 mixture and transfer to a food processor. Pulse once or twice, just to lightly shred mixture (this can also be done with an immersion blender directly in the pot). Return to pot and stir well. Cook for 5 more minutes.
- While chicken cooks, cook rice according to package directions.
- Serve chicken mixture over rice. Garnish with chopped cilantro.
This easy cold soup is practically an ode to summer in a bowl. Fresh peaches, ripe tomatoes, crisp corn kernels, cool mint…memories of this perfect soup will keep you warm when the sun goes away (if you live in San Francisco, this could very well be tomorrow…). Serve it as the start to a meal or eat a bowl of it for lunch, as I’m doing right now.
Ingredients
- 5 ripe tomatoes, cored and cut into chunks $4
- 4 peaches (3 peeled and diced, 1 with skin intact, diced) $3
- 1/8 cup extra virgin olive oil Pantry
- 3 tbsp balsamic vinegar Pantry
- 1 ear corn, shucked $0.50
- 1/2 red onion, diced very finely $0.50
- 1 green jalapeño, seeded and diced finely $0.25
- 1 handful fresh mint leaves, chopped $1 for a bunch
- 1 small bunch chives, chopped $1
- salt and pepper to taste Pantry
Recipe Serves 4
Directions
- Puree tomatoes, peeled peaches, olive oil and balsamic vinegar in a blender or food processor until smooth. Transfer to a bowl.
- Use a sharp knife to remove the kernels from the corn cob.
- Add corn, onion, jalapeño, mint, chives, salt and pepper. Stir well to combine.
- Serve immediately or chill until ready to serve.
