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As Catherine mentioned in her latest post, we spent a wonderful Saturday lunch with our parents at her and Andrew’s new condo. I wanted to make a contribution to the meal, so Catherine asked if I would bring a dessert. Desserts can be tricky at lunchtime in the summer because you really don’t want something that will weigh you down. And, honestly, I really wanted to take advantage of C&A’s grill. The decision was made: Grilled peaches.

What you will need:

  • 4 peaches
  • 24 oz container of Greek yogurt
  • 1 pint blueberries
  • Cinnamon
  • Honey
  • Extra Virgin Olive Oil

Cut the peaches in half from top to bottom and remove the pit. This was a lot more difficult than I anticipated–I figured it would be like removing the pit from an avocado but it was actually a lot more difficult. After a little bit of muscle I was able to remove the pit!

Brush the peach halves with olive oil and place face down on your grill. The grill should be heated to a medium temperature. Cook the peaches for about 10-15 minutes until they get beautiful grill marks and warm through the center. The timing will most likely depend on the ripeness of your fruit. The less ripe your fruit, the more cooking time it will need.

Once done cooking, remove from the grill.You could enjoy these as is, but I chose to add some toppings. I sprinkled each peach half with a bit of Cinnamon, a dollop of Greek yogurt, a drizzle of honey, and a handful of blueberries followed by one more sprinkle of cinnamon for good measure.

The warm sweet peaches combined with the creamy Greek yogurt made these taste a lot more decadent than they were–dare I say it tasted just like a peach cobbler.

Lizzie

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I have been craving green beans like crazy recently.  This craving was so intence that I actually dreamed of  making a cold green bean salad with a bittersweet vinaigrette dressing.  As weird as this was, I knew I had to make this salad of my dreams! 

What you will need: 

  • 3 lbs of fresh green beans
  • 1 can chickpeas
  • 1 white onion
  • 1 clove of garlic
  • sprinkle of sugar
  • 2 shakes of pepper
  • extra virgin olive oil
  • rice vinegar

Wash and trim the ends of your green beans.  This task was nothing short of boring and tedious.  Good think I had the Glee channel on Pandora playing in the background…. 

 

Bring a large pot of water to a rolling boil and add your green beans.  Let the beans cook for 3-4 minutes.  Drain the beans and then “shock” them by  placing them  in a large bowl filled with ice water.  Your beans will continue to cook after you remove them from the hot water. Shocking them with the cold water will slow the cooking process and prevent a mushy final product.   

ice, ice baby

While the beans cool, drain and rinse the can of chick peas and thinly slice your onion.  I used my mandolin because I wanted to get the thinnest slices possible.  I really do not like the taste of raw onion so I sautéed the onions in a frying pans with a little bit of oil and rice vinegar.  I probably only cooked them for 1-2 mins just to take the edge off. 

For the dressing, combine the following: 

  •  1/2 cup rice vinegar
  • a little less than 1/4 cup of EVOO
  •  1 clove crushed garlic
  • sprinkle of sugar
  • 2 shakes from the pepper shaker

As you know, we here at WCWWC are not the best at using exact measurements.  So do what feels right  and improvise with the above measurements.  . 

Once the dressing is complete, mix all the ingredients and allow the flavors to meld together for about 2 hours.  Much like the cous cous salad, you could make this a day in advance without issue.  The picture below does not do justice to how tasty this salad was.  I even ate the leftovers for three days and didn’t get sick of it! 

Don't judge a book by its cover

What is your favorite summer salad? 

Enjoy! 

[Lizzie]

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Israeli couscous is a wheat based pasta that is most commonly produced in a pearl shape–a bit larger than traditional couscous.  My cousin recently served a cold israeli couscous salad at her wedding, this coupled with my basil plant being in full bloom gave me the inspiration for this dish. 

Israeli Couscous Pesto Salad

  • Pesto (homemade or store-bought)
  • 1 box Israeli Couscous
  • 2 ears of fresh corn
  • 1 red onion
  • Cherry tomatoes

I chose to make homemade pesto, since I had a large supply of basil in my own backyard as well as time on my hands–although making pesto is a fast process. I roasted 4 cloves of garlic and combined it with basil, olive oil and parmesan cheese in my Cuisinart and mixed until it reach the right consistency.  I added more olive oil until it was adequately “thinned” out. 

  • Cook the couscous according to the instructions on the box. 
  •  While the couscous is cookingm in a separate pot boil the ears of corn for about 10 mins.  Remove from water allowing to cool.  After the corn has cooled, take a knife and run it down the side of the corn removing all of the kernels.

  • Chop onion and cut the cherry tomatoes in half
  • Combine all ingredients and allow to chill in the refrigerator for at least two hours before serving.  I made this a day in advance so that all of the flavors could really melt together.  If you do this, I suggest not adding the tomatoes until a few hours before you serve so that they don’t get soggy.

Enjoy!

[Lizzie]

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Welcome to our summer drink series: Cocktails and Mocktails.  We look forward to sharing some of our favorite cocktails and mocktails with you!  Keep in mind  some will be more creative than others.

Without further ado, I present to you Uncle Rico: A combination of “old man gin” with a hint of tropical vacation. I can’t really take credit for it as FBIL came up with this mix and my roommate helped me name this fresh, delicious cocktail.  Oh well, that’s why friends are for right?

  • 1 shot gin
  • 2 shots coconut juice
  • 1 shot tonic water
  • juice of one lime (reserve a slice to float in your drink!)

Combine coconut juice, gin and lime juice  into your shaken full of ice.  Give it a good shake.  I suggest you dance around your kitchen a bit while you do this–it makes it taste better.  Strain into your favorite cocktail glass, add tonic and slice of lime.  Walk outside and sit on your porch and enjoy some nice conversation and people watching!

Cheers!

[L]

P.S. What are some of your favorite cocktails?  Maybe we will feature them in the summer drink series!

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