Here’s a delicious treat for your weekend! This is a recipe that I posted a long while back, but it is buried in a post with another recipe. And since it is quick and fairly healthy, I decided to re-post. Plus, it’s summer, so who doesn’t love some ice cream?!
I should note that the original recipe is not mine; however, I do not remember where I found it. This time around I did add a 1/2 teaspoon of almond extract, which was a nice twist.
CHOCOLATE COCONUT MILK ICE CREAM
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2-14 oz cans full-fat coconut milk
2/3 c. sugar or agave nectar (I used coconut sugar)
1/4 c. unsweetened cocoa powder
1 1/2 tsp vanilla extract (feel free to replace 1/2 tsp of vanilla with 1/2 tsp almond extract)
Place all ingredients in a blender and blend thoroughly. Refrigerate for 30 minutes.
Pour into the bowl of an ice cream freezer and freeze according to the manufacturer’s directions. Serves 4.
One of my all time favorite summer flavor combinations is tomato & basil! There is nothing quite like a garden fresh, homegrown tomato and gorgeous, fresh basil leaves – add some fresh mozzarella and you have an amazing salad! We have had the nicest basil I have ever seen through our CSA and we have been thoroughly enjoying it.
I generally make my caprese salad fairly structured on a plate but you can make it however you like! The amount of ingredients are completely up to you – I used 4 small tomatoes and 3-4 ounces of cheese with about 12 large basil leaves on the salad below.
You can serve this with some sliced and toasted Italian bread rubbed with fresh garlic for a nod to bruschetta. Totally delicious!
Fresh Mozzarella (usually available in the deli area)
Salt & Pepper
Thinly slice the tomato(es) and fresh mozzarella. Chiffonade the basil (to do this: stack the leaves on top of each other and roll them together from the long side to the other long side and then thinly slice). Arrange the tomato and cheese in an alternating pattern on a plate. Sprinkle with the basil chiffonade. Freshly grind Salt & Pepper to taste. Drizzle with a good quality Balsamic Vinegar (I have some general use vinegar and then I have some amazing vinegar that I reserve for uses such as this). Let stand at room temperature for 20-30 minutes to allow flavors to mingle. Enjoy!
Our family is participating in a Community Supported Agriculture share this summer/fall. We had our first share this week and I am so excited! It is wonderfully fresh and beautiful produce that will stretch my creativity. This week, we are enjoying fresh herbs, peas (2 kinds!), onions, swiss chard, strawberries, garlic scapes, asparagus, and lettuce. I made creamed peas & potatoes last night and topped it with fresh chives and just had to make strawberry shortcake. We LOVED both (I’ll post the recipes in coming posts). Anyway, check out CSAs in your area – buying local is awesome!
Here’s to a summer full of fresh, local, and delicious produce and all of the recipes that will follow!