Tag: Nectarines

Weekend Finds 7:1:16: 4th of July Edition

Let’s be honest. The 4th of July has become an occasion for day drinking, barbecues, water balloons, and fireworks. But I’m not complaining. For the past few years we have spent the day in our friends Dylan and Caitlyn’s back yard, lounging, snacking, drinking good Portland brews, and eventually having a summery BBQ feast. And Monday will be no different. Here are the recipes I’m looking to cook this 4th of July.

Green Rice Salad with Nectarines

Green Rice Salad with Nectarines from Not Without Salt

This salad has been a summer gathering go-to for years now, and it never fails. People always love it, it’s summery and colorful with a little bit of spice and plenty of bold flavors.

Tomato-Peach Salad with Tofu Cream

Tomato-Peach Salad with Tofu Cream

Don’t let the tofu cream weird you out and keep you from making this refreshing salad. I promise, it’s delicious.

Barbecue Chicken (Rub and Sauce)

Smitten Kitchen's Barbecue Chicken

If my memory doesn’t fail me – and it’s been a year so it might – Dylan and Caitlyn make this amazing dry rubbed chicken every year, throw it on the grill, and coat it in this homemade barbecue sauce. It is always the hit of the party, no matter how much I up my game.

Strawberry Pistachio Crumble Pie

Strawberry Pistachio Crumble Pie from Bon Appetit

I haven’t made this pie (YET!) but it has been haunting my dreams. The layer of cream cheese at the bottom? The mountain of strawberries? The crumble of pistachio and poppy seeds and cardamom? I mean, come on.

Zero Proof Beverages

The thing about spending all day in the sun eating and drinking is you have to be smart. It’s always good to have a NA drink option around, and I’m having trouble deciding which of these two I should make; saffron and cardamom lemonade or tea thyme soda.

Ottolenghi’s Basic Hummus

Ottolenghi and Tamimi's Hummus

This is my extremely reliable hummus recipe that I starting making regularly after returning from Israel last summer. With a few tweaks, it is rich and healthy and makes a perfect all day snack when paired with pita, carrots, bell peppers, and whatever other crunchy vegetables you like. (What tweaks, you ask? I do 1 cup tahini, 6T lemon juice, 6 cloves of garlic, and 4T ice water.)

Corn Salad

Corn Salad // Serious Crust by Annie FasslerCorn Salad // Serious Crust by Annie Fassler

Guys, it’s September, and I have a few summer recipes, like this corn salad, to get to you before the season slips from our fingers. At this point, it feels like summer might never end in Portland – it cooled off a bit last week, and this week hit a high of about 98 degrees (get it? like the band? ok. I’ll stop.). But this weekend, it’s supposed to rain, and the temperature is supposed to drop, and I am feeling strangely ready for that to happen.

I usually mourn the end of summer, but lately I have been craving heartier dishes and squash, specifically butternut and acorn. I’ll take peaches and tomatoes, but the hankering for those fall dishes is starting to nag at me.

But while it’s hot and there are still things like corn and nectarines, you should eat things like this corn salad. Inspired by a few different recipes, this is one of those dishes that uses corn as a base, but you can really toss in whatever you have around. Quickly cube and cook up some zucchini and throw it in, or add in some chopped tomatoes (seed them first), or chop up some basil. Here’s what I used.

Corn Salad

Serves 4


3 ears corn, lightly cooked (boiled), and kernels cut from the cob
2 nectarines, cubed
1 bell pepper, cubed
1 jalapeño, seeded, chopped
1-2 limes, juiced (start with one, see how you like it)
1/2 cup crumbled feta cheese
Salt and pepper


Combine ingredients in a bowl, stir it up, add more of anything you like, and eat with friends as the hot day starts to cool off, preferably accompanied by grilled chicken or fish or something like that, as well as some cold beers.

Friday Finds 6:21:13

This week’s Friday finds revolves a lot around family, as I spent last weekend in Seattle for Father’s Day:

1. La Bête, Seattle, WA

La Bête, Seattle, WA // Serious Crust by Annie Fassler

We went to La Bête for brunch on Father’s Day, and wow, let me tell you, it was wonderful. Beautiful space, delicious food, great staff… everything about it was just lovely. I have also heard great things about dinner, so if you’re in the Seattle area, you should absolutely go to this spot.

2. Wine Tasting in Woodinville (specifically Ross Andrew)

Ross Andrew Winery // Serious Crust by Annie Fassler
Photo Credit Ross Andrew Winery

On Father’s Day, after brunch, we went wine tasting in Woodinville, WA. I’ve never been wine tasting before, but I must say I really enjoyed myself. When I get rich, I’ll go all the time, and I’ll buy all the wine. My favorite tasting room we visited was Ross Andrew – check out their Red Blend and their Meadow White Wine.

3. Apricots, peaches, and nectarines, oh my!

Broiled Apricots // Serious Crust by Annie Fassler

The stone fruits have arrived and I could not be more excited! I have made these super easy broiled apricots twice now, and I have a feeling I’ll be making them and variations on them many times this summer. Recipe coming soon! Other recipes to check out include this apricot and basil tart, this grilled peach crumble, and this nectarine galette.

4. Sayulita, Mexico

Sayulita, Mexico // Serious Crust by Annie Fassler
Photo Credit Ashley Gordon via National Geographic

My mom booked a place in Sayulita, Mexico in October, and Jonah and I will be joining her for a week (the week of my birthday! also the week of dia de los muertos!). We booked our tickets this week, and all I can think about is laying on the beach, drinking margaritas, and eating tamales. This would all be fine, if the trip weren’t 5 months away. Ah, the waiting game.

5. A Platter of Figs by David Tanis

A Platter of Figs by David Tanis // Serious Crust by Annie Fassler
Photo Credit Hamptons Magazine

I bought A Platter of Figs while up in Seattle, and the recipes look so lovely. David Tanis is a head chef at Chez Panisse, and has a lot of the same theories about food as Alice Waters and Tamar Adler – simple is good, you don’t need to have a specific recipe (he has lots of suggested variations accompanying his recipes), cooking and eating well are good, etc. What really caught my eye about the book was the photos and the pages. They aren’t glossy, and the photos are really rustic and beautiful. Take a look at it next time you’re at the bookstore.