When Rob’s parents came over for the barbecue, they helped out by bringing some marinaded meat for the grill. They also gifted us with some fresh, sweet corn on the cob for lunch and peaches for the smoothies. And as a bonus, mini cucumbers from their garden, new potatoes, apples and kohlrabi! And broccolini! These days, there is nothing better than fresh Ontario corn and peaches. The peaches were delectable as I have been snacking on them for breakfast all week.
I also made this stovetop simmered peach and blueberry dish with cardamom, courtesy of My New Roots. It reminded me of the baked rhubarb and apple dish I made with earl Grey tea, cardamom and orange last year, which was one of my favourite desserts. Instead of turning on your oven, though, you simmer peaches and blueberries with cardamom, vanilla and cloves for a warm, almost sultry combination. The level of sweetness will depend on your peaches, so add the maple syrup to taste.
To contrast with the warmness of the fruit, it is nice to pair with something cool. Pick your favourite – yogurt, ice cream, or in my case: banana soft-serve ice cream.
I still marvel at the simplicity of banana soft-serve ice cream and figure I should share the recipe/method for those who have yet to be introduced. Basically, you take a few just-ripe bananas, slice them and freeze them in a single layer. When you want your ice cream, take them out of the freezer, plop them into your food processor and whiz away. Your bananas will go from hard to a thick cream and if you keep going for a few minutes, eventually you get silky smooth ice cream with a hint of banana flavour. This trick also works with other frozen fruit – I’ve done mango and papaya, but banana remains my favourite. I only caution you not to let your fruit thaw first because then it won’t work!
I love desserts that can double as breakfasts. The fruits also worked well overtop my morning oatmeal. I have been going through Bob’s Red Mill steel-cut oats, and found they made much more firmer oatmeal than I was used to. Ricki’s idea to pan-fry the oatmeal sounded ideal. I took leftover oatmeal, cut in large slabs, and fried them with a touch of oil in a non-stick frypan. The outsides were nicely seared with a warm, oozy interior.
Thankfully, my pantry-substitute, Better Bulk, has steel cut oats that give me silky smooth morning oats.
Peach season is here!
So is nectarine season!
They are so similar, both so sweet and juicy when ripe, that I wondered how different they really are…
It turns out that the only genetic difference is a single recessive gene that removes the fuzz of a peach, giving nectarines a smooth shiny skin. So basically, they are the same with a different exterior. Fuzz vs no fuzz.
Regardless, I love both nectarines and peaches. Substitute between the two for any recipe. My only gripe about these stone fruits is that they are highly perishable when ripe. You need to eat them pronto!
My Peachy Keen Vanilla Smoothie is a delicious way to treat yourself to wonderful peach bliss, and I have also used them to make other desserts like blueberry-peach brown butter muffins, blueberry-peach-raspberry crumbles, and an utterly delicious peach tea cake. Peach is also wonderful in a salsa, and I have paired it with a maple-chili grilled tofu previously.
Here, I wanted to go savoury with the nectarine. I was immediately drawn to PPK’s Portland Porch Lettuce Wraps, which featured pan-seared asparagus, nectarine and white beans with pesto in a lettuce wrap. I had been distracted from the asparagus, but vowed to get some more to make this. I wasn’t disappointed.
I modified Isa’s recipe slightly as I ran out of shallots, and I substituted with a mix of white and red onion. I chose baby lima beans as my white bean of choice. She provided a recipe for an edamame pesto, but I opted to use some pesto that I had made earlier and froze in some cute heart-shaped ice cube trays. How cute are they??
So, this dish was a wonderful merriment of sweet, succulent and juicy nectarines with crisp asparagus and creamy white beans with a nice backdrop of caramelized onions. This is delicious, as is, with a side of lettuce, or even something like brown rice or quinoa.
The pesto is not mandatory, as this is great without it, but it is nice with it as well. Basically, don’t hesitate to make this if you are without pesto.
Rob laughs at me because one of my guilty pleasures is ordering fresh juices and smoothies from restaurants. Nothing beats a fresh blend of ripe vegetables, or a creamy smoothie packed with fruits. Feeling guilty about eating something so healthy seems so odd, but when they cost over $5 a pop, that’s when I feel bad. I mean, I could make something similar at home… on the smoothie aspect, that is. Unfortunately my old food processor can’t make fresh juice.
But now that I have a high-speed Vitamix blender (wahoo!), even my smoothies taste better! An immersion blender keeps things a bit on the chunky side, a food processor is better and now I know how the professionals get that secret creamy consistency without the cream (although they could also be adding cream, too, without me knowing). It’s the blender.
I know the Vitamix is not just for smoothie and drinks, but that’s all I’ve made so far (in the 2 days I’ve had it unpacked!). Even the lowly smoothie has been brought to the next level with the Vitamix. I mean, it better. I can buy a lot of drinks at restos for $500.
My latest smoothie craze has been devouring local Ontario peaches. Throw in a fresh, ripe, pitted peach, half a frozen banana, vanilla, chia seeds and some soy milk. Blend to reach creamy peachy bliss. Sip and enjoy!