Soft Serve Ice Cream
It’s National Soft Serve Ice Cream Day! Soft Serve was invented Labor Day weekend in 1934 after the regular ice cream had started to melt, but was still in high demand! Try this Recipe of the Day at home!
Posts Tagged ‘Seasonal’
It’s that time of year again when there is no end to fresh produce. Whether it’s corn, peaches or zucchini, summer vegetables are at their peak, both in taste and in bounty. At Yummly, we know the best thing to do with them too- cook them up! Check your garden or grocery store for the freshest and most flavorful produce.
Try entering different combinations of ingredients into the FoodFinder, such as corn and zucchini, or tomato and basil, to see all of the different recipes that you can make. If you’re bringing a side dish, main dish, vegan or meat centric dish, there are endless combinations that can be found using your customized FoodFinder. Try your TasteBuds for recipes that you may be interested in too- your pescatarian Bud may have uncovered a great salsa for topping tuna, or a fellow dessert fiend perfected a pie that makes the most of all of those fresh blueberries.
Yummly has compiled a list of our favorite summer recipes that incorporate what is in season right now. Tired of tomatoes? Exhausted by overzealous zucchini? Look no further for seasonal solutions for your produce problem. These combinations are sure to be a hit!
Blueberry Lattice Pie: You can also substitute other berries or stone fruits to use up what is in season in this classic dessert.
Zucchini Blueberry Muffins: Make breakfast healthier and just as delicious with these vitamin C packed muffins.
Fig and Walnut Tapenade: Serve this as an appetizer, or spread it on a sandwich
Fruit and Vegetable Ratatouille: A colorful side dish that celebrates the best of the summer!
Fruit and Vegetable Ratatouille
Watermelon Arugula Salad
National Watermelon and Nut Day- what better way to combine the two than in a nice, refreshing salad!
Frozen yogurt is staging a serious take over. In the Bay Area alone there have been more than 20 different frozen yogurt shops established in the past four years, several of which that are chains. All of them are incredibly popular, and it’s simple to see why- frozen yogurt is delicious.
Going out to frozen yogurt with friends is a favorite past time of mine, but after acquiring an ice cream maker- blenders also work- I haven’t looked back. When you make your own fro-yo, the taste, texture and flavor are up to you. It is far more satisfying to put your personally plucked produce, or other favorite ingredients- bittersweet dark chocolate in my case- into your mixer.
At Yummly, there is no end to frozen yogurt recipes. Yummly’s goal is a perfect match with making your own froyo- you have the option to change the recipes in accordance to your tastes. Want it sweeter? Add more sugar. Want more texture? Throw in some Cap’n Crunch. Yummly can also suggest a flavor of frozen yogurt that is right up your alley, but may not have occurred to you (You will not believe how amazing Avocado Lime Frozen Yogurt is until you’ve tried it).
This flavor goes with anything you could ever want to put on top of frozen yogurt, whether they are strawberries, M & M’s, or even Cinnamon Toast Crunch- I’ll confess right now that I’m guilty of combining the three.
When peaches are in season, how can you not resist this new take on peaches and cream?
3. Blackberry Chocolate Frozen Yogurt
This is a delicious twist on a fruit and chocolate combination. It turns such a pretty color too!
Blackberry- Chocolate Frozen Yogurt
If you don’t like frozen yogurt because it isn’t creamy enough, talk to me after you try this.
Lattes are another one of my favorite treats, so making it into froyo is even better!
Where would a top 10 list be without chocolate? (Not on a food blog, that’s for sure)
Here’s a vegan and dairy free twist that goes really well with fresh berries and other fruits, just throw it in the freezer for an hour or so like you would with any other yogurt
Make frozen yogurt even more fun by making it into a popsicle- if you don’t have molds use shot glasses or an ice cube tray
Yogurt Pops
9. Orange Creamsicle Frozen Yogurt
It actually tastes like a creamsicle.
10. Fat Free Raspberry Frozen Yogurt
This tastes too good to be good for you.
Cool off with these recipes this summer, and don’t be afraid to try new combinations. Frozen yogurt is one of the easiest treats to make at home. Enjoy customizing these recipes so you get your favorite flavor- just remember to post them on Yummly!
Blueberry Cheesecake Bars
It’s National Blueberry Month and National Cheesecake Day- why not combine the two?
Peaches in Caramel Over Vanilla Ice Cream
It’s National Vanilla Ice Cream Day, try this Recipe of the Day in order to celebrate!
To me it’s foodie heaven, 30 cooks under one roof in San Francisco frantically making dinner…together. Once all the food is prepared, everyone eats together and has a chance to taste and indulge in a really spectacular spread. Hosted each month by the founder, Marco Flavio, Cook here and Now events promote seasonal, local produce amidst a fun, frenzied atmosphere.
The idea is brilliant: Marco provides a list of select items and those who sign up (or are lucky enough to get in the door) are on the hook for an entree, salad, main or dessert utilizing one or more of the listed ingredients. This past Sunday’s ingredients included all poultry (except chicken) lemons, kiwi, onions, chard and mushrooms. The dishes which were churned out were just plain amazing.
Pictured below are just some of the creations; there were really too many great things to capture. In addition to the great dishes, the camraderie of the cooks really make this event a winner. Next up from Marco: a pie social (but sadly it’s filled).
Swiss onion pie.
- This was one amazing lemon meringue pie.
- It’s hard to find words to express how amazing this appetizer was!
Simple but delicious cheese souffle.
This list is a little late since most of this information has been out for some time. And, while many trends are not surprising, lists vary depending on your source which is why I’ve compiled them into a larger “Yummly-ized” version for easy reading.
If you stop by Yummly in the near future you will see some of these trends appear as blog topics. As always we’d love to hear about any you’ve seen in your local area or neighborhood.
Finally, sorry to say I left off one trend (fried chicken) because although I love it, I feel like it’s been covered in the past. Happy to add it in if anyone disagrees!
Yummly’s interpretation of 2010 trends (dining and eating):
- Back to basics – think canning, pickling and basic techniques
- Beer – craft beers everywhere, also taps into the “new Austrian” trend
- Smaller portions (restaurant meals, desserts) – mini whoopie pies
- Burgers – chains will strive for better, premium burgers
- Children’s healthy food options – more for the home
- Cocktails – local liquor and culinary creations
- Casual dining – potlucks
- Eggs – the new bacon
- Asian + Latin – a dynamic duo (LA Kogi taco trucks)
- Farm branded meats – “Denver Steak”
- Lamb – the new pork
- Local, seasonal – check out the Cook Here and Now concept (Bay Area)
- Meatless meals and party foods – even for non-vegetarians
- Sustainable seafood, different varieties – Branzino, Arctic Char
- Superfruits – mangosteen, rambutan, goji berries, acai
- Sweeteners – stevia, turbinado, agave (and real sugar in sodas!)
Dungeness crab: seasonal and fresh.
To celebrate the new year AND tie into the list of trends, try the Celery Cup recipe below. It’s a refreshing, culinary delight.
- 1 ½ oz. Square One Cucumber
- 1 – inch fresh English cucumber
- 2 – inch celery stalk
- Palm-full of cilantro
- 1 oz. fresh lemon juice
- ¾ oz. organic agave nectar or simple syrup
- 1 celery stalk (garnish)
In a mixing glass, muddle the cucumber, celery, cilantro and lemon juice into a pulp. Add remaining ingredients, cover in ice and shake hard for 10 seconds. Strain into a tall glass over fresh ice and garnish with a piece of celery.
Recipe courtesy of Elixir and Square One.
Happy new year (again)!
Vegetables in the Brassica family.
- Pomegranites on display.
- Satsumas in season.
The focus at last week’s market was brassica, or cruciferous vegetables. These are vegetables in the mustard family like brussels sprouts, cauliflower, broccoli or kohlrabi (basically all the things I didn’t love as a kid!) In addition, there were colorful persimmons, satsumas, and pomegranates on display. On this day, however, I had my eye on the brussels sprouts.
While I love the idea of bacon and brussels sprouts, for a change in taste and texture try roasting with just olive oil, garlic and salt. Roasting brings out the “meatiness” and depth of flavor (sometimes referred to as umami) in the sprouts. Also consider a salad of chopped roasted sprouts, cooked pancetta and hard boiled egg drizzled with a red wine vinegar dressing.
Garlicky Roasted Brussels Sprouts
- 1 lb. Brussels sprouts, sliced into ¼ inch disks
- 1 clove garlic, finely minced
- Olive oil – enough to coat, about 1 T.
- Salt & pepper to taste
Preheat oven to 350 degrees. Slice the brussels sprouts into thin disks (see picture). Mince the garlic. Toss together with enough olive oil to coat (1-2 T) and add salt/pepper to taste. Roast sprouts and garlic for 15 minutes, and then toss. Roast for another 15 minutes and turn off the oven. Let rest in oven another 10 minutes or until tender. Enjoy!
Roasted brussels sprouts.
Breathe new life into chicken or turkey leftovers with Tetrazzini.
Wondering what to do with turkey or chicken leftovers? Tetrazzini makes good use of what you’ve got on hand and turns it into a savory dish of comfort for 8.
Turkey Tetrazzini
- 1 lb. spaghetti
- 5 tablespoons unsalted butter or margarine
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons dry Sherry or Madeira
- ¾ cup freshly grated parmesan
- ¼ teaspoon black pepper
- ¾ pound mushrooms
- 3 scallions
- ½ cup diced canned or bottled pimientos (I substitute olives instead)
- 4 cups ¾-inch cubes cooked turkey or chicken breast (about 2 pounds)
- Fill an 8-quart kettle three fourths full with salted water and bring to a boil for spaghetti. Preheat oven to 375 degrees. Lightly coat a 13 by 9 by 2 inch baking dish with non-stick cooking spray.
- In a 2 quart heavy saucepan heat 3 tablespoons butter or margarine over moderate heat until foam subsides. Add flour, stirring until smooth. Stir in broth and simmer, stirring constantly, until thickened and smooth, about 3 minutes. Stir in cream, sherry or Madeira, ¼ cup parmesan and pepper. Simmer sauce, stirring, 2 minutes more and remove pan from heat.
- Cook spaghetti in boiling water until ad dente and drain in a colander.
- Thinly slice mushrooms and scallions. In a large heavy skillet heat remaining 2 tablespoons butter or margarine over moderate heat until foam subsides. Add mushrooms and scallions and cook, stirring until softened, about 3 minutes.
- In a large bowl toss spaghetti with sauce, mushroom mixture, pimientos (or olives) and turkey or chicken. Transfer Tetrazzini to baking dish and scatter remaining ½ cup parmesan evenly over all.
- Bake Tetrazzini, uncovered, in middle of oven 20 minutes or until bubbling and top is touched with brown. Makes 8 servings.
Recipe courtesy of the late great Gourmet magazine.