Hope the sun is shining where you are-I need to live vicariously though someone having a real summer. This chilly SF season is the pits!
You already know I love home ice cream makers. If you have one, try this recipe! The name may sound a bit hokey but think it through…yum, yum: Berries Jubilee with Peach Sorbet and Salted Candied Almonds. Those who know me best know dessert isn’t really dessert without some crunch to it. Salted Candied Almonds take this hot weather dessert to a new level, giving it the crunch it needs. While the recipe calls for fresh peaches, it think trying the sorbet with nectarines or plums would be fantastic too. And, if you don’t want to take the time to blanch and peel your fruit, you can puree it skin-on then push it through a strainer.
Spinach Chickpea Burgers , from The Washington Post, look like the perfect veggie burger to me. I’m not a fan of the uber-dry veggie burgers often substituted for the real, and juicy, thing. Seasoned simply with a bit of cumin (I might add a pinch of cayenne too) the burgers use chickpea (or garbanzo) flour to keep them together. Of course regular works too but finding chickpea flour these days is a lot easier than you might think. My Whole Foods even carries it in bulk so you can buy just what you need. It’s got a nutty taste that will go well here, and it keeps the burgers gluten free. Browned in a saute pan and finished in the oven, these burgers get a crusty exterior that may even eliminate your craving for a bun!