Tag Archives: summer

Parsley, Cilantro and Tarragon Pesto

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Summer is here (at least it feels like it with temperatures reaching 90 in Seattle this past weekend) and it’s a great time to grill food.

This is a unique and flavorful pesto made with parsley, cilantro and tarragon. Serve over Marinated Flank Steak or with Turkey Breakfast Patties (I will post a recipe for those on Thursday) or chicken. Enjoy! 🙂

salsa verde parsley cilantro paleo blog (2)salsa verde parsley cilantro paleo blog (1)

Ingredients

  • 1 cup olive oil
  • 1 bunch flat-leaf parsley, coarsely chopped (1 1/2 cups)
  • 1/2 bunch cilantro (3/4 cup)
  • 2 sprigs tarragon and more for garnish
  • 1 Tbsp lemon zest
  • 1 tsp sea salt
  • pepper to taste

Directions

  • In a blender, puree parsley, cilantro, tarragon and olive oil until smooth.
  • Blend in lemon zest, salt and pepper
  • Serve or refrigerate in a glass jar for a few days

Thanks for the inspiration Paleo Cooking from Elana’s Pantry, originally called Salsa Verde!

dit-elle-Esther

Coffee and Vanilla Ice Cream Popsicles

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Busy making fruit popsicles for the kids? Make a few coffee and vanilla ones as a special treat for YOU!

vanilla coffee popsicles blog (2)vanilla coffee popsicles blog (1)

Ingredients

  • Vanilla ice cream
  • Coffee (cold!)

Directions

  • Fill your popsicle mold with a scoop of ice cream
  • Pour in coffee to fill up rest of mold
  • Freeze

Enjoy on a hot day!

dit-elle-Esther

 

Strawberry Rhubarb Crisp with Coconut Topping

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You know summer is just around the corner when rhubarb is ready for the picking! Love rhubarb? So do we! Check out the “Rhubarb Collection” of recipes below, in addition to my latest FAVORITE Strawberry Rhubarb Crisp with Coconut Topping ! 🙂

rhubarb strawberry paleo crisp blog (2)rhubarb strawberry paleo crisp blog (1)

Ingredients

Filling

  • 6 large stalks of rhubarb, cleaned and cut into 1/8″ slices (about 1 1/2 cups)
  • 2 lbs fresh strawberries, hulled
  • 2 Tbsp arrowroot powder (this is a thickener)
  • 1/4 cup freshly squeezed orange juice

Topping

  • 1 cup unsweetened shredded coconut
  • 1/4 cup golden flax meal
  • 2 Tbsp coconut flour
  • 1/4 cup coconut oil or butter
  • 2 Tbsp honey

Directions

  • Oven to 350
  • For filling: place rhubarb and strawberries in a large bowl
  • In a small bowl, mix orange juice and arrowroot powder until dissolved and then toss thoroughly with fruit
  • For topping: pulse together shredded coconut, flax, coconut flour in food processor
  • Add oil or butter and honey and pulse until dough forms
  • Sprinkle topping over fruit
  • Cover dish with tinfoil and bake 30-40 minutes until bubbling.. remove tinfoil and bake an additional 10 minutes until topping is crispy and golden
  • Serve warm!

I love making paleo dishes and then adding something totally non-paleo like ice-cream. 🙂 This crisp is on the tarter side, so vanilla ice-cream or simply some coconut milk actually adds a delicious balance! Without the ice-cream, this dish is paleo, gluten-free, dairy free, soy free, vegetarian, vegan.. you get the picture. Enjoy however it works best for you! 🙂

Thank you for the recipes and inspiration Elana’s Pantry.

Enjoy!

dit-elle-Esther

Creamed Corn with Bacon and Leeks

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Nothing says comfort food like Creamed Corn with Bacon and Leeks. Corn is starting to come into season now, and hopefully you can find it fresh and sweet and serve steamed – as is – or with a little salt and butter! This is a fantastic recipe for leftover steamed corn. Cut kernels off the cob and cook with some milk, leeks and bacon. Delish!

creamed corn with bacon and leeks blog

Ingredients

  • 6 ears corn
  • 2 cups milk
  • 1 chopped leek
  • 4 slices bacon
  • Salt/pepper to taste

Directions

  • Cut kernels from ears of corn to measure 3 cups
  • Using the dull side of knife blade, scrape milk and remaining pulp from cobs into a bowl
  • Place 1 1/2 cups kernels, milk, salt and pepper in a food processor, process until smooth
  • Cook bacon in large cast-iron skillet over medium heat until crisp, turning once
  • Remove bacon from pan, reserving 1 teaspoon drippings in pan; crumble bacon
  • Add leek to pan and cook 2 minutes or until tender, stirring constantly
  • Add pureed corn mixture, remaining 1 1/2 cups corn kernels, and bring to boil
  • Reduce heat and simmer for 3 minutes or until slightly thick
  • Sprinkle with the crumbled bacon just before serving

Enjoy! 🙂

dit-elle-Esther

Coconut Panna Cotta with Tropical Fruit

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We’re excited for warm and dry season so we can eat all meals on our deck! Nothing says summer like Panna Cotta with fresh fruit or berries. Coconut Panna Cotta with Tropical Fruit is a wonderful twist on the classic Panna Cotta with Berry Coulis.

coconut panna cotta with tropical fruit (2)

The number one challenge in photography is lighting! Too bright or too dark creates different challenges. This past week has been a rainy grey one in Seattle. To maximize lighting, I have been running outside between showers to try to get good shots! Welcome to my mini studio! 🙂

 

coconut panna cotta with tropical fruit (4) coconut panna cotta with tropical fruit (3) coconut panna cotta with tropical fruit (1)

Ingredients

  • 2 (7-gram) pouches gelatin (5 teaspoons)
  • 1/2 cup water
  • 2 1/4 cups grass-fed whole milk or heavy cream
  • 1 (14-ounce) can coconut milk
  • 1/4 – 1/2 cup granulated sugar (I used 1/3 cup coconut sugar)
  • 1 teaspoon vanilla extract
  • 6 tablespoons shredded coconut + more for toasting and sprinkling on top
  • Sliced mango, pineapple, kiwi or banana, for serving

Directions

  • In a saucepan, sprinkle gelatin over water and let stand for 1 minute. Place over medium heat and stir constantly until granules are dissolved, about 3 minutes. Add milk or cream, coconut milk, sugar and vanilla. Stir over medium heat until sugar is completely dissolved, 3 to 5 minutes.
  • Pour mixture into 6 ramekins; sprinkle coconut on top. Chill in the refrigerator until set, about 3 hours.
  • Optionally (I did not do this step) to serve, dip each ramekin in boiling water for a moment to loosen panna cotta. Turn onto a serving plate. Arrange sliced fruit beside each panna cotta and serve.
  • Optionally (I added this step) toast some coconut and sprinkle on top.

Thanks for the inspiration PCC Natural Markets!

dit-elle-Esther

Vanilla Ice Cream and Berries

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This is a great go-to dessert year round, but especially in winter when fresh berries are no longer in season. Posting it now in case berries are not yet available in your region/stores, but this is equally good with fresh berries!

You can also serve plain Greek yogurt with berries, or for a totally yummy non-dairy and paleo version, try berries with coconut milk! Totally delish any season!

berries and ice cream blog (2)berries and ice cream blog (1)

Ingredients

  • Vanilla ice cream, plain or vanilla Greek yogurt
  • Berries (frozen or fresh)

Directions

  • If using frozen berries, add 1/2 cup per person to a bowl and microwave on high for about a minute
  • Pour over ice cream or yogurt
  • Serve immediately and enjoy! Can you taste summer already? 🙂

dit-elle-Esther

Honey Creme Brulee with Raspberries

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This is a variation of the classic Crème Brulee. Instead of heavy cream, this recipe calls for milk and powdered milk. Honey also adds a nice flavor. Serve with raspberries or other seasonal berries.

honey creme brulee and raspberries blog (2)honey creme brulee and raspberries blog (1)

Ingredients

  • 2 cups milk
  • 3/4 cup dry milk
  • 1 Tbsp sugar
  • 2 Tbsp honey
  • 5 large egg yolks
  • 1 tsp vanilla essence
  • Topping: 3 Tbsp sugar and fresh raspberries

Directions

  • Preheat oven to 300
  • Combine first 4 ingredients in large saucepan and heat until tiny bubbles form around the edge (do not let boil, stirring occasionally. Remove from heat.
  • Whisk egg yolks
  • Gradually add hot milk mixture to egg mixture, stirring constantly with a whisk
  • Whisk in the vanilla
  • Divide the milk mixture evenly among 6 shallow (6-oz) custard dishes
  • Place in 13×9 inch baking pan, add hot water to pan to a depth of 1 inch around the custard dishes
  • Bake at 300 for 1 hour or until center barely moves when dish is touched (like jello)
  • Remove dishes from pan, cool completely on a wire rack
  • Cover and chill at least 4 hours or overnight
  • Make the hard sugar topping just before you serve by sifting the 3 Tbsp sugar evenly over custards. Use a kitchen blow torch held about 2″ from top of each custard to heat, melt, and caramelize sugar (about 1 minute each).
  • Top with raspberries and serve

A wonderful spring or summer dessert! Enjoy!

dit-elle-Esther

Baked Zucchini Sticks

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Zucchini is in season and what a better way to prepare it than roll it in some almond meal, seasoning and parmesan cheese. Serve hot and crispy with your favorite marinara sauce.

paleo zucchini sticks blog (2)paleo zucchini sticks blog (1)

Ingredients

  • 2 egg whites, beaten
  • Salt and pepper, to taste
  • 1/2 cup almond meal
  • 1/4 cup finely grated Parmesan cheese
  • 1/2 tsp dried oregano
  • 1/4 tsp garlic powder
  • 2 medium sliced zucchini – sliced into 3 x 1/2″ sticks
  • Marinara sauce for serving (optional)

Directions

  • Preheat oven to 425° F. Line a baking sheet with parchment paper.
  • Place egg whites in a shallow dish and season with salt and pepper. Combine breadcrumbs, cheese, oregano and garlic powder in a resealable plastic bag; shake well.
  • Working with a few at a time, dip zucchini sticks in egg whites to cover. Place in the plastic bag and gently shake to cover with breadcrumb mixture. Place breaded zucchini in a single layer on the prepared baking sheet and lightly spray with cooking oil. Repeat with remaining zucchini sticks.
  • Bake until golden and crispy, 20 to 25 minutes, flipping halfway through baking. Serve hot with ketchup or marinara sauce.

Modified from the original from PCC Natural Markets.

dit-elle-Esther

Asparagus Pistachio Pesto

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It’s asparagus season and we are seeing a lot of beautiful crisp fresh green stalks in stores locally. If you love asparagus, lemon, garlic, olive oil and pistachios, you will LOVE this! It is totally, amazingly, delicious. This recipe directs you to blanch the asparagus quickly and then process into pesto. Perfect spring or summer appetizer or side! Enjoy! 🙂

asparagus pistachio pesto (2)asparagus pistachio pesto (1)

Ingredients

  • 1 lb asparagus, tough ends removed
  • 2-3 cloves minced garlic
  • 1/2 cup pistachios
  • 1 lemon, juiced (2 to 3 Tbsps, I used Champagne Vinegar)
  • Salt, to taste
  • Freshly ground pepper, to taste
  • 3/4 cup olive oil

Directions

  • Blanch or steam asparagus until al dente and still a bold green
  • Refresh in cool water
  • Cut asparagus into 1-inch pieces
  • In food processor, pulse garlic, pistachios, lemon juice, salt and pepper a few times, then add asparagus
  • Pulse the processor to make sure mixture is not over mixed, while gradually adding olive oil
  • Process until desired consistency

Thanks PCC Natural Markets!

dit-elle-Esther

Bacon Avocado Chipotle Sweet Potato Burger

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Bacon avocado chipotle sauce sweet potato burger with asparagus!? What? Yes! Because all of these flavors are awesome together and this is a fabulous paleo dinner!

When I first went strict gluten free years ago because of a severe allergy (and I avoid most grains and legumes for health reasons) I had no idea how I would “survive without bread”. I loved it and flour and gluten is in “everything”! Well, I’ve learned a lot about gluten free and paleo cooking over the years, was in part inspiration for this blog with Lauren, and this is just one example of how a burger can be totally delicious.. without the bun and with more veggies! Enjoy. 🙂

paleo bacon avocado sweetpotato burger blog (2)paleo bacon avocado sweetpotato burger blog (1)IMG_1546

Ingredients

  • Hamburgers (fried or grilled)
  • Bacon strips (cooked)
  • Sweet potato rounds (peel potatoes, slice in 1/2 rounds, bake on oiled baking pan for ~20 minutes
  • Avocado slices
  • Chipotle sauce (1/4 cup mayo + 1/2 tsp taco or chipotle spice whisked together and refrigerated until ready to use)
  • Fresh steamed or grilled asparagus

Directions

  • Stack items as desired, smother in the chipotle sauce and serve!
  • Enjoy with a chilled beverage, my favorite is pear or apple cider! 🙂

 

dit-elle-Esther