Stone Fruit Summer Salad

Senior Salad
My daughter is graduating from high school this week. It goes without saying, that a lot is happening in our household. There have been awards dinners, championship softball games, the final this, and the final that. All of which leads up to the grand finale of the Graduation Ceremony.

The whirlwind doesn’t end there though. What comes next is a weekend of party hopping from house to house to celebrate not only your kid but all of the others who spent hours in your living room and backyard and who are for all intents and privileges, your family too.

So, when asked to bring something to said soirees, I immediately thought of this Stone Fruit Summer Salad that we talked about before. Stone fruits are just now coming into the market and are the perfect way to celebrate the season and your graduates.

Feel free to mix it up with the fruit you choose. The cherries are good right now and add a nice pop of color alongside some sweet fleshy apricots or peaches.

If I am making this for just my family, I will add some toasted pecans, or hazelnuts, or whatever you prefer for some crunch. (I leave them out for big gatherings to avoid problems with nut allergies.)

And even if you aren’t celebrating a graduate, this salad makes for a lovely warm summer evening meal.

Stone Fruit Summer Salad
Adapted from Joanne Weir’s More Cooking in Wine Country
Yields 6 servings Read more…

Rosé Marinated Stone Fruit with Burrata & Arugula

Warm Night Girl Dinner
The weather is getting warmer which, for me, means dinner al fresco on our back patio. It also means lighter fare and making use of the seasonal produce which is starting to roll into the store.

I am not typically a salad person, I leave that to my daughter, but there are some nights when a salad is exactly what I want. The dudes in my house definitely are not big salad eaters so I save salad nights for when it’s just the girls.

My go-to girls’ night salads almost always contain a combination of fruits and nuts (except when it’s taco salad night). One favorite is a spinach salad with cut fresh strawberries and spiced, candied pecans—finished off with a little blue cheese dressing from our cheese department. So good!

I am not opposed to changing things up. At this time of year, it is a safe bet that I will add any of the stone fruits coming into season. And, peaches, or apricots are always a good idea.

That being said, sometimes, early in the season, the fruit might need a little help. This is why I love the idea of marinating your fruit in something tasty before tossing it in your salad.

This idea for marinating your peaches in rosé for this Rosé Marinated Stone Fruit with Burrata & Arugula is brilliant. The marinade adds flavor and a pop of acid. Perfect!

Rosé Marinated Stone Fruit with Burrata & Arugula Recipe
Recipe adapted Foodv52

The quantities in this recipe are flexible and can be adjusted according to your taste. You can omit the prosciutto for a vegan version. Read more…

Spiced Roasted Cashews (Masala Kaju)

Kind Of Nutty
I’m not exactly sure when the recent nut craze began. People have been eating nuts for centuries. But it seems that recently nuts have been having a moment. My best theory is because of the popularity of the Paleo diet. But, there are so many other possibilities—not the least of which is that they are tasty—especially when they are spicy. Chili-Lime anyone?

Many world cultures and cuisines enjoy spiced nuts as a snack and India is one of them, with cashews being the most popular. Sometimes they are fried and eaten simply with a dusting of salt. Other times they are covered in fiery chili or other flavorful spices.

No matter how you prefer to eat your favorite nuts, be they spicy or sweet, you can forget about having to purchase them at your favorite retail establishment. Making your own spiced nuts at home is easy and has the added benefit of customization. Personally, I like my cashews a little spicy with a touch of curry powder or garam masala.

Go ahead and experiment. Roasted nuts are great by themselves as an afternoon snack or sprinkled on your favorite salad for some added crunch.

Spiced Roasted Cashews (Masala Kaju)
Adapted from Cook with Kushi
Yields 1 cup

Spiced Roasted Cashews is a crispy and delicious snack you can whip up in 20 minutes. We have included three spice blends: Salted Chili, Pepper Garlic, and Pakora. But, the potential varieties are endless.

They make a great snack and are a welcomed addition to a party snack tray or with afternoon tea. Read more…

Neer Dosas

Dosa-Do
The world of bread in India is an unending rabbit hole of textures, flavors, and preparations. Seriously. You could fill an entire year just working your way through them all. It’s a journey I would be happy to take.

Some breads you no doubt have heard of like naan and chapati. But, there are plenty of lesser-known regional varieties like litti that are hard to find locally.

Unlike the bread baskets on the tables of restaurants in the US, Indian breads are an important part of the meal, not just a filling accompaniment. Forget forks, Indian breads are usually how you get those flavors to your mouth.

While I would never refuse a fresh and piping-hot piece of naan, I do like to seek out other options when I can. My favorite non-naan? That would be a tie between chapati and dosas. But, puri are great too.

Dosas are very thin South Indian pancakes that are similar to crepes and are most commonly served with chutneys and Indian pickles as a snack. They are a favorite of mine both for their flavor and because they are a fantastic vessel for tasty vegetable tidbits, sauces, and even soups. The issue with dosas is that there are plenty of ways to make them, adding another level to that rabbit hole.

I recommend starting with the most basic version when trying something new at home. While the most familiar dosa batter is made from rice and lentils that have been fermented, a Neer Dosa is made from only 3 ingredients and is not fermented at all. This makes it much lower maintenance and a great place to start—because making dosas can take a little time and practice to get them right.

Just like their better-known cousin, neer dosas should be served with a wide variety of chutneys and pickled veggies.

Neer Dosas Recipe
Yields about 8 dosas Read more…