We think of this vibrant dish as a cousin to guacamole—a chunky, sweet one. Feel free to substitute liberally. By all means add cilantro if you have it, or chopped spinach. Tomato or peaches add to the fun. Maybe something crunchy besides the radish, like diced jicama or daikon per chance? Whatever you do, don’t forget the chips—or warm corn tortillas—for scooping.
(Serves 6)
Granita is Italian, though the flavors in this icy bowlful are authentically Mexican. Think of it like a frozen strawberry-lime agua fresca—loaded with fresh fruit. This dessert is perfect for a hot, lazy day—you’ll need to be freezer-side for a couple of hours, though the task is simple. Grab a book. Curl up on the couch. Set the timer for 20 minute intervals to “rake” your iced treat, and when it’s done serve up a cool, refreshing scoop. Maybe two.
Roasting fan that I am, of course I had to try this recipe – adapted from a great cookbook and blog writer, Heidi Swanson (Super Natural Every Day).
Ingredients:
Method:
The sweet/acidic flavor of balsamic vinegar pairs nicely with fruits, especially ripe, fresh berries. Be sure to use aged vinegar, one that is thick and aromatic. You’ll pay, but the investment is well worth every penny.
Ingredients:
Method:
This simple salad is elegant and unusual but quick to prepare. Serve it at a party and your guests will be impressed. Substitute lettuce if you prefer, for the fresh spinach or throw in some arugula for a nice bite. Try adding other seasonal berries such as blackberries or raspberries. Sometimes I substitute toasted pepitas (pumpkin seeds) for a nutritious and different crunch.