Category Archives: Seasonal

Rustic Plum Tart

I’m not the greatest pie-maker…I still need to improve my baking skills in that area! So I thought I would attempt an easier recipe, and this Rustic Plum Tart I found at MyRecipes seemed like a good place to start. The original recipe has a note that says, “If the plums are very ripe, their juices may ooze out of the tart and onto the parchment paper [lined pan], but this adds to the desserts’ rustic charm.” When I made my tart, there was a little oozing, but not that much, and I really liked the rustic look of this tart. There’s a syrup made from the extra juices of the plums, which is drizzled over the entire tart after baking and then drizzled a little more on each piece when served. Those drizzles of syrup makes the tart really yummy!

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Peach-Strawberry Salad with Feta

This fresh and fruity salad was something I discovered at a potluck. I love all the healthy ingredients in it—slices of fresh peaches (or nectarines) and strawberries, with some slivered or sliced almonds added in—all tossed in a slightly sweet-and-tangy vinaigrette. Crumbles of delicious Feta cheese top the salad.

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Blackberry-Peach Smoothie

It’s been so hot the last few days, a smoothie sounded like the perfect thing to make! I like this recipe because it not only has blackberries in it, but also a peach—yum! Blackberries and peaches are such great summer fruits, so why not use them together in a smoothie? If you don’t have blackberries, you can use blueberries or raspberries. Use your berries frozen—it makes the smoothie thicker, not to mention really cool and refreshing!

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Blackberry Gingerbread Muffins

Usually I think of making gingerbread during the winter holidays, but here’s a summer-ized version in muffin form! Fresh blackberries make these muffins moist and of course the ginger and molasses give these muffins that great gingerbread taste. I had clipped this recipe from an old issue of Victoria magazine and modified it slightly. The original recipe was supposed to have made 18 muffins; I added in extra blackberries, and came up with 24 to 26 muffins, or 24 muffins and 1 mini-loaf. Making the mini-loaf works out great because you can bake it right along with your muffins–it will just need about 5 to 10 minutes extra baking time.

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Watermelon-Peach Salsa

I enjoy making different fruity salsas in the summer months, like Peach-Cucumber Salsa, for example. And here’s another one I like—Watermelon-Peach Salsa! I’m a big fan of both watermelon and peaches, and if you are too, you’ll need to try this!

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