It has been a while since I wrote a weekend finds post! I already have a handful of go-to recipes and ingredients for this summer that I wanted to share with you. Do you have any favorite summer recipes or restaurants you’re digging? Send them my way!
I’ve made this cake twice now and here are the things I like about it:
- It takes no time at all
- It is so easy
Those are all the reasons I need. Read through the recipe and remember that it’s supposed to be gooey, so don’t freak out when it comes out seemingly under-baked.
I hadn’t been to this amazing pizza place in North Portland in a long time, but we snagged a table outside after a day of strawberry picking on Sauvie Island. It’s a little on the pricey side for pizza, but holy moly it is so amazing. Hyper-seasonal toppings, the best crust in the city, all accompanied by beautiful salads and vegetables and a lovely staff and and and. I could go on. If you haven’t been, get your butt into a seat at this place.
It’s Tomato Roasting Season
If you haven’t roasted tomatoes before please do it. The time is now. Here is a recipe to get you started, but basically put your oven at about 250°, slice your tomatoes in half, nestle them in a baking dish, pour over a healthy amount of olive oil, sprinkle with salt and pepper, and roast for about 3 hours. You can nestle in sprigs of fresh herbs (I like oregano and thyme) and unpeeled, crushed cloves of garlic for some aromatics, but really there’s not much you can do to mess these up.
I bought Jonah a bottle of this stuff because he really likes the chile lime cashews from Trader Joe’s. But then it sat in our spice drawer untouched until I brought home a perfectly ripe melon from the store months later. Now I want to sprinkle it on all the fruit! Cut up your melon, toss in some lemon juice, and sprinkle this on for a mouth-watering, refreshing summer snack. It’s perfect for those hot days where you don’t want to move.
I’ve already used this recipe from last summer’s Bon Appetit grilling issue three times this spring/summer. It’s so easy and you can skip the citrus sprinkle sesame if you don’t have time for it (but if you do have an extra minute, I’d highly recommend including the topping – it comes together in no time). Bonus: the marinade is so good with tofu for any vegetarians that might be attending your bbq! (Photos above are the tofu, plus my husband and friends out by the grill skewering chicken after a soccer game.)