Serving up the hottest dishes on

Serving up the hottest dishes on

Sugarplum Buttermilk Coffeecake

The stone fruits are out in full force and even though I cringed at the thought of turning on the oven in the July heat and humidity, I did it anyway. Lately, I find tons of recipes I want to try with fruit and they get tossed aside and we just eat the fruit. It’s all so fresh and easy right now. But these little sugarplums were so pretty and I’ve been wanting to try Heidi Swanson‘s Buttermilk Cake from Supernatural Everyday since I got the book.

Strawberry Mania

Let’s start our Monday off the right way, shall we? Yes, the Fresh Strawberry Mania hereby continues….with one of my absolute favorite Strawberry Goodies – Strawberry Shortcake!! I like to bake traditional Southern biscuits for this (I cut them heart-shaped for extra cuteness), and I just leave the berries freshly sliced and un-sweetened so their natural sweetness shines.

Nectarine Agua Fresca

I’ve been wanting to make an agua fresca for a while now. Since I have an alcohol sensitivity (yeah yeah delicate flower, I KNOW), it can be hard to find fun summer drinks that won’t put me to sleep or give me a splitting headache, so this is the perfect solution! Plus, aguas frescas are a staple in Latin cuisine, and Andy and I are making an effort to eat more “locally inspired” meals.

Roasted Corn Guacamole

Now on to guacamole. Tied with hummus, it’s my favorite summer dip. I have a favorite recipe for guacamole that I made a while ago, but since it’s summer I added some fresh roasted corn to the mix (which could also totally be grilled) and turned the heat down a bit. What a treat!

Grilled Peach and Goat Cheese Crostini

Grilled peaches are pretty much always a good idea. Toss some over vanilla ice cream. Julie from Julip Made concocts a fabulous peach-ginger old fashioned with them. Me? A bit of grilled fruit, a slather of goat cheese, and some fresh mint to sweeten the deal; that’s not such a shabby way to start off a summer’s day.

Scallops, Greens and Creamy Grits

We love scallops. Their rich, distinctive flavor makes any dinner feel special, and they’re so easy to make, that you can makes lots of special dinners. The rich, golden grits are warm and inviting, and the bite of the greens cuts through the decadence of the rest of the dinner. This wonderful creation is from Becky Selengut’s Good Fish cookbook.

Apricot Ice Cream Sandwiches

In the kitchen, I go through phases. After visiting a few ice cream shops in Seattle, I came home more eager than ever to have my freezer full or gourmet homemade ice cream. So much so, ice cream will now have its own category!