Tomato and peach gazpacho

Tomato nectarine gazpacho2 large ripe tomatoes, cored and quartered
2 ripe peaches or nectarines, pitted and quartered
2 cloves garlic
2 tablespoons olive oil
1 tablespoons white wine vinegar
1/4 cup fresh basil or 1 teaspoon dried
1/2 teaspoons salt
1/4 teaspoon fresh ground pepper
1 tablespoon diced red onion
1 cup grape tomatoes, halved

In a blender, combine tomatoes, peaches or nectarines, garlic, olive oil, vinegar, basil, salt and pepper until smooth, about 1 minute. Transfer mixture in a large bowl.
Stir the grape tomatoes and onion into gazpacho . Chill until ready to serve.

Recipe adapted from

Tomato tart with goat cheese in buckwheat crust

4 cups cherry tomatoes, cut in half – preferably a mix of yellow and red
4 oz. soft goat cheese
2-3 garlic cloves, minced
2 tbsp olive oil, divided
1 cup basil, thinly sliced
1/4 cup toasted pine nuts
salt and pepper, to taste

1 recipe buckwheat pie crust

Roll the pie crust to about 1/8 inch thick and about 12 inches in diameter. Transfer it to a 9-inch tart pan and trim the edges. Place in the fridge while the oven preheats.
Preheat the oven to 375 degrees F.

Poke small holes in the crust with a fork, then line with aluminum foil. Add pie weights (or dried beans) and bake for 12 minutes. Remove the foil and pie weights and bake for 5 more minutes. Remove from the oven and cool for about 5 minutes.

In the pre-baked crust, layer half of the tomatoes, sprinkle with salt and pepper, half the goat cheese crumbles and half the thinly sliced basil. Drizzle with one tablespoon olive oil and repeat the layer (from tomato to olive oil), then place in the oven.
Bake for 20-25 minutes, sprinkle the toasted pie nuts on top and bake for an additional 5 minutes.
Remove and allow to cool to a warm room temperature, then serve.

Spelt and rye blackberry chocolate chip scones

Spelt and rye blackberry chocolate chip scones1 1/2 cups spelt flour
1/2 cup rye flour, plus more for dusting
2 tbsp dark brown sugar
1 tbsp baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter (or margarine), cubed, very cold
2/3 cup unsweetened almond milk, very cold
2 teaspoons vanilla extract
6 oz. blackberries or raspberries (can use frozen – do not defrost)
1 tbsp sugar-in-the-raw, to sprinkle on top


Preheat oven to 425ºF. Line a large rimmed baking sheet with parchment paper.

In a food processor or large bowl with a pastry cutter (or two forks), combine flours, 2 tablespoons brown sugar, baking powder, and salt. Add butter and pulse or cut in until small, pea-like rounds form. If using a food processor, transfer mixture to a large bowl.
With a wooden spoon, stir in 2/3 cup milk and extract, mixing until fully incorporated. Mix in berries and chocolate chips.
Lightly flour counter. Transfer mixture to counter and tightly form and squish into a round disk with your hands measuring 1-inch high. Slice into 8 wedges. Using a metal spatula, transfer scones to prepared baking sheet, 1-inch apart. Sprinkle wedges with the 1 tablespoon sugar-in-the-raw. Bake for 20 minutes, until browned and cooked through. Cool completely on baking sheet. Store at room temperature for up to 2 days (first day best though). Or freeze in a zip-top bag for up to 1 month.

Recipe adapted from

Bellini sorbetto

_MG_8391smallSimple syrup (see below)
1 1/2 lbs. (about 3 large) fresh peaches
1 tsp. fresh lemon juice
1 C. prosecco, chilled
pinch of salt

Simple syrup:
1 C. water
1 C. sugar

In a medium saucepan, combine the water and sugar. Place over medium-high heat, bring to a boil, whisking often to dissolve the sugar. Reduce the heat to medium-low and simmer for 4 minutes, while continuing to whisk until all the sugar is dissolved. Remove from the heat and let cool, then transfer to a bowl or container, cover, and refrigerate until cold, at least an hour.

Peel the peaches, remove the pit and roughly chop the flesh.
Place the peach flesh and lemon juice in a blender or food processor and puree until smooth, scraping down the sides of the machine once or twice if needed. Pour through a fine-mesh strainer into a bowl, pressing down on the solids to extract all the liquid. Discard the solids. Cover and refrigerate until cold, about 1 hour.
Whisk the simple syrup into the peach puree, then gently whisk in the prosecco and pinch of salt. Pour the mixture into the container of an ice cream machine and churn according to the manufacturer’s instructions. Transfer to an airtight container and freeze for at least 2 hours before serving.

Recipe adapted from The Ciao Bella Book of Gelato and Sorbetto

South Indian fish curry with chickpeas and spinach

_MG_7556small1 tbsp olive oil
1 small onion, chopped
1 tsp ground turmeric
1 tbsp curry powder
1 tsp ground cumin
1 tsp garam masala
1/2 tsp ground coriander
1/4 tsp chilli flakes
2 inch piece ginger, finely chopped
3 garlic cloves, finely grated or chopped
1 28 oz can diced tomato
1 14 oz can chickpeas, drained
1 14 oz can full-fat coconut milk
1 lb. fresh cod, cut into thick pieces
1 large or 2 medium carrots, diced
2 cups fresh spinach
1/2 cup frozen peas

fresh chopped cilantro
fresh lime

Heat the oil in a wide, non-stick covered pan. Add the onion, put on the lid and cook for 5 mins, stirring occasionally, until golden. Add he ginger and garlic and the spices, stir for about 30 secs to release their flavors, then pour in the tomatoes, chickpeas and the coconut milk. Cover and cook for 15 mins.
Stir in the cod, carrots, spinach and peas, then cover and cook for 8 mins more. Serve the curry over basmati rice with cilantro and lime.

Recipe adapted from

Black raspberry chocolate chip ice cream – no eggs

_MG_8318small4 cups fresh or frozen and defrosted black raspberries
1 cup cream
1 cup half and half
3/4 cup sugar
pinch of salt
1 1/2 tsp. lemon juice
5 (1.3 oz) squares dark chocolate (I used Trader Joe’s)

Puree the berries, milk, sugar and salt in a blender until smooth. Strain to remove the seeds and stir in the lemon juice. Freeze the mixture in your ice cream maker.
When churning is almost finished, melt chocolate in microwave or in a bowl above simmering water. Spread a third of the finished ice cream in a container, drizzle melted chocolate with a spoon. Repeat the layer and drizzle two more times, and put in the freezer to harden completely. Soften for a few minutes at room temperature before serving.

Recipe adapted from The Perfect Scoop

Buckwheat strawberry blueberry galette

Buckwheat strawberry blueberry galetteFor the crust (makes a 9-inch single crust)
3/4 cup unbleached all-purpose flour
1/2 cup buckwheat flour
1 tsp. sugar
1/4 tsp. salt
8 tbsp. cold, unsalted butter, cut into small pieces
3 tbsp. very cold water

For the filling
1 pint strawberries, hulled, washed and thinly sliced
1 pint blueberries, washed
2 tbsp. cornstarch
2 tbsp organic cane sugar
1 vanilla bean
pinch of salt


Combine the flour, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix briefly to blend. Add in the butter pieces and mix on medium-low speed to cut the butter into the flour until the mixture resembles coarse sand and the largest butter pieces are not much bigger than peas. Mix in the cold water on low speed just until the dough comes together.

Shape the dough into a ball, flatten, wrap in plastic wrap and chill in the refrigerator for at least 30 minutes, or in the freezer for 10. (The dough can be frozen for up to 2 months.)

While the dough is chilling, in a small bowl, scrape the seeds from the vanilla bean and mix with the sugar. Add a pinch of salt, cornstarch, mix, and set aside. Put the berries in a large bowl, add the sugar-cornstarch mixture and mix until combined.

Preheat the oven to 375 Fahrenheit.

Roll out the dough on a lightly floured work surface into a 12 inch circle. Place the dough on a parchment lined rimmed baking sheet (make sure you are using a rimmed sheet, because the fruit juices will seep out). Pour the berry mixture in the center of the pastry, fold back the edges to make a rim.
Bake in the preheated oven for 45-50 minutes, or until the juices start to bubble. Cool on a baking rack.

Recipe adapted from here and here.