An easy breakfast recipe, just in time for the weekend! There is nothing better than feeling the luxury of time. Time to cook up a nice hot breakfast, enjoy your coffee, read the paper while still in your pajamas.
I know there are people out there who think it’s a waste of a good day off, this relaxing thing, but I believe it re-energizes the soul, a reset from the busy week. Sometimes McGyver and I are selfish and let the Baby boy sleep in, while we sit at the table and eat breakfast, sometimes silently reading the paper other times chatting about the days plans.
Go ahead, take a weekend morning off to relax. Make a nice hot breakfast, enjoy a cup of coffee (maybe a Bloody Mary if that’s more your style), read the paper and reset, reenergize. You’ll be glad you did.
2 russet potatoes, peeled and cut into a 1/2” dice
1 small onion, halved then sliced into think strips
4 eggs
2 ounces grated cheese
Salt and Pepper to taste
In a large skillet over medium heat cook bacon until the fat starts to render. Add potatoes and onions. Cook covered, stirring occasionally, for 10 to 15 minutes or until potatoes are tender and onions are slightly caramelized. Remove lid and turn heat up to medium high. Cook until the bacon is crispy and the potatoes are browned. Salt and pepper to taste.
Using a slotted spoon, transfer the bacon hash into 4 individual ramekins. Crack one egg on top each bacon hash filled ramekin. Place the ramekins on a cookie sheet and place under a broiler for approximately 3 minutes or until the whites are done (longer if you like your yolks cooked more. Sprinkle some cheese on top and return to the broiler. Broil until the cheese melts, about 30 seconds.
Cook’s Note: If you don’t have 4 ramekins or don’t feel like washing 4 more dishes, leave the hash in the frying pan (make sure it is oven safe), crack the eggs over the hash and place the whole pan under the broiler..
With our late summer here in Montana, the tomatoes are growing full on. My neighbor has a green house and his tomato plants are so big that they are growing out of the roof, it’s quite the site. His tomatoes that he’s growing outside of the green house aren’t fairing as well, but not because of the growing conditions; it’s because his dog keeps eating them. Eating all his tomatoes and squash, looks like he’s got a vegetarian dog on his hands.
This Pico de Gallo might make his dog happy, a little too happy. It’s spiked with Tequila. Come on, what goes better with Mexican food than tequila? Gotta have the Tequila. and lime. and salt. It’s all in there, but not in the drink form like I’m used too.
I loved the subtle tequila tang! We had this with tacos but it would be great paired with some salty tortilla chips or on top of chicken or fish.
In a medium size bowl, mix the tomato, onion, jalapeno and garlic. Add the lime juice, tequila, drizzle the olive oil over the top, add salt and gently mix.
“I heard it from a friend who, heard from a friend, who heard that you’ve been messing around”
Can you name that band?
Folks, I’ve been messing around. That is on other food blogs. Some of you know that I belong to the Secret Recipe Club, it’s a place where you get assigned another blog, you cook one of their recipes and then post it. There is blog hop on each of the posts so everyone can check out the big reveals. In August, while I was hopping around, there was one recipe I just could not get out of my mind. Plus I had one sheet of puff pastry that was in my freezer for an undetermined amount of time (Christmas, I think?).
Jam Hands had posted a recipe for an Asparagus Gruyere Tart that she got from The Chefanies who got it from Martha Stewart, who’s been heard to be messing around….no wait, that’s me, I’m the one messing around (Sorry Martha). This tart was so beautiful, seemed relatively easy (bonus) and had gruyere cheese. I was done for and I had to try it.
True to most cooks form, I couldn’t leave a good enough recipe alone. To make it my own I added a roasted garlic puree under the cheese, grilled the asparagus (you know I’m a grilling queen), and added crispy pancetta bits. I think lately it’s become my goal to take things to an unhealthier level if possible.
Truthfully, the layers and levels of flavor were so. freaking. good. Now my Baby boy kept calling it asparagus pizza, but who cares, he ate asparagus so call it what ever you like honey. I imagine this as a perfect brunch dish, or cut into smaller squares as a great appetizer.
I’m thinking of making another one tomorrow and the next day and the next….
Can I just tell you that the bees have been horrible here, this is the second bee that has invaded my photos. Not only that, I’ve been stung TWICE this summer. Hold on, I have to make a public announcement.
This is actually not a bee, it is a yellow jacket from the Wasp family. It’s true, I wouldn’t lie to you. Actually, I had to clarify that or McGyver would surly leave me a comment (we had a little debate over whether yellow jackets are bees or not—guess who was right…again). Because I’m a rebel, I’m still calling them bees. After all, if McGyver can call a harvest chili a stew and the Baby boy can call a tart a pizza, I think I can call a wasp a bee.
To prepare the garlic (can be done ahead of time) Preheat oven to 400 degrees. Remove all the loose outer skin of the garlic bulb. Cut the top of garlic off (the pointy side) to expose the garlic. Place garlic on some aluminum foil, drizzle with the olive oil and generously salt and pepper. Roast in the oven for 45 minutes or until the head is soft to touch. Remove from the oven and let cool completely. Squeeze the garlic from each of the cloves, place into a food processor or blender, pour in any remaining oil. While pureeing slowly add more olive oil until the roasted garlic is the consistency of of mayonnaise (1 to 2 tablespoons of oil is usually plenty).
On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.
While the pastry is baking, grill the asparagus. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; lightly coat asparagus with olive oil and grill over high heat for 5 to 8 minutes, rolling the asparagus occasionally for even cooking.
Remove pastry shell from oven, spread the roasted garlic puree evenly over the shell and sprinkle with Gruyere. Arrange the asparagus in a single layer over Gruyere, alternating ends and tips. Sprinkle the cooked pancetta over the top and season with salt and pepper. Bake until the cheese completely melts, 10 to 15 minutes. Serves up to 10-12.
Wondering who that band was? Here’s a little video clip to help you along.
Did you know that REO Speedwagon is touring again, Seriously, I saw them in concert in 1980 (yes, I know, I’m old). Good for them, I’m sure it’s great to be back on the road again.
Wow, has it been a month already? It seems like just last week I was doing my first Secret Recipe Club post. It was so much fun that I came back for more. Not only did I have fun, so did the Baby boy. In fact he had so much fun making Southwestern Egg Rolls from The Freshman Cook, he wanted to cook for the next round.
Hey, if you can get a teenage boy interested in cooking through SRC, you are one lucky mom! I got my assignment and informed the Baby boy. He’s on the iPad and asks, “who is it”, I said Family Fresh Cooking. He starts to type in Family, then he goes, “Wow, she’s popular, it’s the first thing that came up”. Then he went rooting around the site, and stated “I don’t think I should cook one of her recipes, I mean, she has a lot of followers”. Kind of intimidating for a teenager, I mean what if they thought he did a bad job?
I assured him that this was about trying recipes from different sites and anybody with “family” in their title would be happy to see one of the kids cooking! He was convinced and set about immediately to find a recipe. He was sold on the Chinese 5 Spice Harvest Chili with Bison. He loves Chinese and he loves chili. The fact that we had temps in the high 80’s was no matter to him.
A little about Family Fresh Cooking, Marla is an amazing person! Not only is she a mom, she is also a food photographer, stylist and writer, she also does recipe development and somehow manages to travel. Oh, and guess who designed the badge at the top of this post? Yep, she’s one talented lady. What amazed me most about Marla is that she gets up at 4 am! Hello, I’m not such a morning person (you won’t see me until after 7 am). She seems to have boundless energy, maybe it’s all that healthy living. Looks like I have a few things I could learn from Marla.
Trying to get the Baby boys schedule and mine to mash (read he’s never home), took some finagling. I finally pinned him down on a cold rainy day…perfect for a bowl of chili! What luck. Only he started feeling sick, and pooped out on me after just a little prep time…
I pressed on. I made very few changes to the recipe (which you can see with the modified original below). I used one of Marla’s substitute ideas, and used ground turkey instead of bison. Bison was $8 a pound and the ground turkey was buy one get one free…what a deal (as long as we don’t get salmonella from it)!
This is also the first time that the Baby boy had parsnips, I mean “white carrots”. Really, I don’t know why I don’t use them more. I enjoy their flavor and they are popular in Montana due to our short growing season.
I also pulled out my three wimpy leeks that I planted year before last (they were a Farmer’s Market impulse buy at 10 cents each). I’ve never grown leeks and had no clue what to do. My leeks had kind of a bulbous end and upon peeling they broke off and there was my leek…which was more like a scallion. I tasted the bulb part and it was not good…can it be used to replant? Is that how it reproduces? Any gardeners out there know? Fortunately I had purchased some big girl leeks to supplement the meager 1/8 cup I ended with from my garden.
As far as the recipe goes…it was delicious. A unique and enjoyable flavor. The 5 spice hits you first and then it’s rounded out by the nice tomato and chili flavor. McGyver refused to call it chili and instead referred to it as stew, guess he’s too much of a traditionalist (he still loved it). Whether you call it a stew or a chili, call it wonderful and make it!
Thanks Marla for a great healthy recipe, I’ll be making more for sure!
Recipe
Chinese 5 Spice Chili with Turkey
INGREDIENTS
1 cup Chopped Leeks
A few cloves chopped Garlic or 1 tablespoon Garlic purée
1 cup chopped Mushrooms
5 large Carrots, chopped
5 Parsnips, chopped
28 2 14.5 ounce cans chopped diced Tomatoes
6 ounce can Tomato Paste
splash of Lemon Juice
1 2 cup Vegetable or Beef Broth or a few cubes of Bouillon with 1 cup water
1 tablespoon Chili Powder
2 teaspoons Cumin
1 tablespoon Chinese 5 Spice Blend
2 teaspoons Smoked Paprika
Garlic Salt and Pepper to taste
splash of Olive Oil
2 pounds ground Bison turkey
*Add an additional pinch of the above spices to season the meat, use the above measurements to add to the pot of chili
METHOD
In a large pot add a splash of olive oil, garlic and leeks. Over medium heat cook for a few minutes and add the measured spices. Cook until softened, fragrant and lightly browned. Stir occasionally. Add veggies. Cook to soften veggies for about 10 minutes while the meat browns. Stir occasionally.
In a separate pan, add splash of olive oil, cook and brown ground meat. Add pinches of the above spices, stir to combine. Add cooked meat, chopped tomatoes tomato paste, broth and lemon juice to veggie pot. Stir to combine. Bring to boil. Turn down heat to low and simmer for about 1/2 hour or until veggies are cooked thorough. Add additional broth or water if necessary to thin out. Adjust seasonings to taste.
Hop on over and check out all the other SRC recipes.
This post is dedicated to my not daughter. Unbeliever of grilled pizzas. Recently on Facebook, she announced that she was going to make homemade pizza…
Naturally I had to post a grilled pizza recipe. I took photo’s of all the steps, it’s good for the kids. We were at the cabin so I made the dough the old fashioned way, but it can be done in a food processor, mixer with a hook, or use a bread machine on the dough setting.
After the dough rises, it gets punched down, has a second rise and then it is rolled out into personal pizzas. Paint each side with olive oil and salt and pepper one side if desired.
During that second rise, get all the desired toppings together. I used this opportunity to experiment with different toppings. If you are grilling a pizza, any toppings that you don’t want raw, pre-cook them (for example my pancetta, spinach and mushrooms). Make sure you prep all your toppings prior to grilling.
You can grill pizza over coals or a gas grill. If you use coals, make sure that they are totally ashen, it’s the radiant heat that will cook the dough. If you use a gas grill, fire it up all the way to 500F or or as high as your grill will go if it doesn’t go up to 500F.
When grilling a pizza, always start with the top side down first (the salt and pepper side), flip it over with tongs or a spatula. Immediately place your toppings on while the other side is grilling, this way is so the cheese has time to melt. If you have a lid, you can cover the pizza for a couple of minutes to help the melting along.
I grilled four types: a regular Margherita, pepperoni and sauteed mushrooms with a red sauce, pancetta and sauteed spinach with a roasted garlic puree, and what ended up being our favorite, sun-dried tomatoes, kalamata olives and a roasted garlic puree. For all pizza’s I used a mozzarella/asiago cheese combo and some fresh basil and oregano.
If you are a thin crust lover, this is the absolute best way to cook pizza at home. If you like big puffy and doughy pizzas…order out.
Recipe
Grilled Pizza
Dough
1 cup warm water (100F to 110F)
1 tsp. sugar
1 pkg. active dry yeast
2 tsps. extra virgin olive oil plus extra for coating dough
2 1/4 cup flour, plus extra for dusting
Salt and pepper
Pizza Sauce
1 6 oz. can tomato paste
6 oz. warm water
2 tbsp. red wine (optional)
3 tbsp. grated parmesan
1/2 tsp. garlic powder
1 tsp. sugar
1/2 tsp. onion powder
1/4 tsp. dried oregano
1/4 tsp. dried marjoram
1/4 tsp. dried basil
1/4 tsp. black pepper
1 tsp. anchovy paste
1/8 tsp. crushed red pepper flakes
pinch of salt
Topping suggestions:
Cheese
Roasted Garlic Puree
Pancetta
Spinach
Mushrooms
Onions
Pepperoni
Sausage
Olives
Peppers
Anchovies
What ever else your little heart desires.
Dough: Pour 1 cup water into a medium bowl, sprinkle on sugar and yeast. Let stand until foamy , about 10 minutes. Whisk oil and 1 tsp. salt into yeast mixture. Add flour and stir until blended. Knead dough in a floured work surface until it forms an elastic ball, about 2 minutes.
transfer the dough to an oiled bowl and cover. Let rise in a warm dry area for 45 minutes or until it has doubled. Punch down, recover and let rise another 30 minutes. When the sough is finished with it’s second rise, divide the dough into fourths. On a lightly floured surface, roll out the dough and form with fingers. Let rest 15 minutes.
Lightly bush each side of the dough with some olive oil, salt and pepper one side if desired. Carefully transfer dough to a hot grill. Grill top side (salt and pepper) down first. Place over direct heat and grill for a couple of minutes, flip the dough and add the toppings. Cover the pizza and finish grilling for another 2 to 3 minutes.
Pizza Sauce: Mix dry ingredient. Add tomato paste, water and wine, whisk together and let sit for 30 minutes before using. Do ahead tip, you can make this the day before, just omit the Parmesan cheese and stir in at the last minute. You may need to add water if it thickens too much. If using it on grilled pizza let it come to room temperature first.
Cooks Notes: Make sure you prep all your ingredients first, the grilling time goes very quickly. Use minimal ingredients, too many and they won’t get cooked and the thin crust won’t be able to handle it. Pre-cook any toppings that need to be cooked thoroughly or you like cooked, such as sausage and bacon, onions, spinach and mushrooms.
This last weekend we went to the cabin, duh, kind of the thing we do nearly every weekend in the non-snow months. Only this weekend we had someplace special to go to. We were invited to a wedding in Helena. Our friend Hooters was getting married and we couldn’t have been happier for her.
We met Hooter’s when we lived in Germany, we hung out with the same biker people, it kind of works that way. Well, I moved, and she moved, then McGyver moved (to be with me). And we lost touch, and then we got back in touch, and we live in the same state now. How’s that?
So McGyver and I packed up all the food I made and headed down the mountain for the Wedding. Only we didn’t make it.
A cattle guard got the best of our tire.
But we made it just in time for the reception! What timing, you think it would have been planned…
I loved the reception, this wasn’t Hooter’s first time at the rodeo, what she did, was just right. Simple but big on family, friends and food. I love seeing couples in love, McGyver likes seeing me feeling all romantic…
I took over 300 photos in manual thank you very much! Photography does not come natural to me, I don’t have “the eye” and some of it is so technical. I was trying so hard to figure out shutter and aperture adjustments that I never looked at my ISO setting, oops. There’s also another lesson to learn…
The Love.
The food.
The theme.
The romance.
The toast.
The twins.
The cake.
The kiss.
The fun.
and they danced…
The cuteness.
The bouquet toss.
The garter getter.
Curt and Brittany
Love, Live, Laugh
To have and to hold.
McGyver and decided to take a different route home, seemed like a good idea to avoid that cattle guard! We found this old place, a small fixer upper for sale, if you’re interested.
Would you believe, the next day on the way home we got another flat? Same front left side. The view is almost worth it…ooh la la.
If you’re a good princess dog, this is what you do while the tire is being changed.
If you are a good and faithful companion, you guard the road and the spare tire for your master.
And if you are a good wife, you take pictures and stare at your hubby’s bottom.
Here we find McGyver and myself on our way to Barcelona Spain, ready to see the Harley Davidson’s 100th Anniversary shindig in Europe. Not only is it our honeymoon but it’s a chance to experience history, and for us Americans, it’s even more special to celebrate an iconic American tradition in Spain.
This is also the first time in my life where I’ve been disciplined enough to maintain a journal from start to end. If you missed prep days 1 and 2, you find them here and here. Our actual journey begins with day 1 and day 2, and you can read about them here and here.
Now let’s enjoy the ride…
Day 3 Thursday, June 26, 2003
McGyver was up a few times in the night this time. The weather was getting cooler and we kept adding layers. It was a welcome change from the previous night. By the time I got back from the showers, McGyver pretty much had the camp packed up – could I have timed it any better?
Our starting mileage is 30,497.1. It’s 8:10 am and time to hit the road. It is overcast but warm enough, a nice change from the heat. As we rode through Sarlat-le-Canéda and the area we discovered what a beautiful and historic area this is. We will definitely return someday and stay longer.
While in the area we decided to buy some of the local specialties. We bough some Foie Gras at Yvette’s, an “artisan” of Foie Gras and we bough some more when we stopped in Gourdan. We also picked up a couple of jars of truffles. We spent nearly a hundred dollars on potted meat and mushrooms – C’est la Vie – when in France?
At the Café Divan we stopped for a café au lait, Grande and wanted a bite to eat. However, the café was not serving food, perhaps too early? McGyver had his stomach set on some food, so I pointed out a patisserie across the street. He promptly went there and bought a nut pastry and an apple pastry and brought them to the café. Some other bikers had stopped there and thought it a great idea and followed suit.
We were off again, with Barcelona on our minds. Our next stop was in Andorra. We had hoped to get a picture but no signs. No worries, we planned on stopping at the dealership in Andorra for t-shirts.
Up, up, up through the Pyrenees and we make it to the Harley dealer. While we were there at least another 20 bikes had stopped. But no t-shirts. They were sold out. “Maybe next week” they said. Unfortunately our travel plans would not take us back through Andorra.
So we pressed on. We were running about 4 hours behind schedule and wanted to find our hotel before dark. The ride from Andorra to Barcelona was a tough ride. The mountains and construction made for a rough ride with already road weary bones.
Off and on we continued to meet up with riders on the same mission. This is what it is about. All of us from different areas, speaking a different language, yet the same. Knowing that we had a common interest/goal. The whole ride was worth seeing others as we traveled.
It continued to get hotter, then we went through the coldest tunnel, must have bee in the low 40’s. Soon we warmed up again but not for long. the rain spit on us a bit and we though we would miss it. No chance, it really started to come down and we felt the needles piercing our skin. McGyver saw a rest area but too late to stop and put rain gear on – no worries a tunnel was coming up and we would be dry in there.
After pulling up to the wrong ticket booth, we backed out and got started on the right track. this tunnel was indeed dry and also cool. We were wet and freezing for over 5,000 meters. On the other side it was blissfully warm again. We dried out in no time.
As we traveled through mountainous roads and more construction our eagerness grew and our butts were ready to rest. Before we knew it we were in Barcelona – downtown, Barcelona, in all the traffic. This is not where we wanted to be!
Fortunately we were on a bike and McGyver knew enough Spanish to ask directions. We split lanes, rode in bus and taxi lanes and finally found our way out. (It only took an hour – after a 10 hour ride). A couple more wrong exits and we were finally in Castelldefels. Now to find our hotel. Again more construction and 45 minutes later we found it.
It has all the necessities, A/C and beer.
After unpacking, we walked around the block to a local restaurant, we ate and drank. We were served Warsteiner, good beer from Germany and relaxed. By the time ti was all done we were back to the hotel at 12?30, showered and ready for bed.
Tomorrow all the festivities begin!
Side Notes: this day was the only day in my life that I wasn’t sure I wanted to get back on a bike. It was long, hot, cold, and frustrating (downtown Barcelona at rush hour is NO fun). It was also exciting and beautiful and in the end, totally worth it.
If you’ve never heard of Grottes de Cougnac, you should take the time and see what it is. We really wanted to visit but time was a factor, so we just settled for the sign
One day, we’ll go back…
Did you know that Microsoft word does not recognize foie? One of the correction option is ‘foodie’. Important stuff to know!
I am a domestic goddess. I make homemade jam for my family and neighbors and anyone one else willing to take a jar. I am a domestic goddess, except I need to vacuum and laundry is piled up and there are dishes to do, maybe some dusting too. Barring all that, I am a domestic goddess. Not buying it? Me either, but somehow making homemade jam makes me feel so darned domestic even if it’s only freezer jam versus the more involved canned.
Even though this was my first real foray into jam making, I wanted to do something unique-ish but not too far off the standard jam path (that will come later I’m sure). For me jams are often overly sweet, that is to say, fruit jams are. Honestly I rarely have jam in a fashion where it is the featured food item. Most often I’d pair it with the traditional peanut butter or more likely, turn it into some glaze for meat and grilling. But that’s where my taste buds naturally drift to…the savory.
It’s no secret, my love of grilling. I love that slightly charred and smoky flavor added to food, so why not in my jam? Sweet and smoky is my favorite BBQ sauce combo, how about another condiment with the same elements?
I grilled my pluots.
It was the right thing to do.
I grilled my pluots. I turned my grilled pluots into freezer jam. I put Grilled Pluot Freezer Jam on toast. I enjoyed my toast. I have also put it on pork chops, made it into dressing and turned it into a BBQ sauce. I am now in love with freezer jam.
I did a good thing, I am a domestic goddess. (I keep hoping if I say it often enough it might come true.)
Recipe
Grilled Pluot Freezer Jam(adapted from Sure-Jell plum jam)
3 lbs. Pluots, halved and pitted
7 1/2 cups sugar
1 pack Certo liquid fruit pectin
2 tbsp. fresh lemon juice
Canola oil for brushing on the fruit
Preheat grill or prepare charcoal. Brush halved pluots lightly with oil. Grill fruit, cut and oiled side down for 3 to 4 minutes or until fruit is slightly charred and beginning to soften. Roughly chop pluots and place in a food processor, plus until finely chopped (not pureed), or chop finely by hand. Measure pluots, you need 4 1/2 cups, no more, no less. Measure sugar in a separate bowl. Place pluots, sugar and lemon juice in a small saucepan, bring to a boil, stirring constantly. Quickly stir in pectin, return to a full boil and boil for 1 full minute, stirring constantly. Let cool before filling clean plastic freezer containers or jars (if refrigerating immediately). Leave a 1/2” space to allow for expansion during freezing. Let stand at room temperature 24 hours until set. Refrigerate for up to 3 weeks or freeze for up to 1 year (don’t forget to date your containers).
Cook’s note: You must follow the instructions exactly, failure to do so can result in a failed set. You do not have to use the liquid fruit pectin, if you use the powdered, carefully follow the instructions on the box for preparing it.
I’m not ready to let summer go yet. Fortunately the weather has been cooperating. Here in Montana we are finding ourselves with an unusually late summer. After record snows this past winter, it is a welcome feeling. Just a few days ago we had temps in the 90’s. Even though they have dropped down to a much more pleasant 70’s range, our days are still long and the summer feeling is clinging on like a peach.
I’m still grilling like crazy, making salads and spending as much time outside that I can. I know my summer days are numbered. A fresh fruit salad is the quintessential summery of summer…like how I did that summery vs. summary?? I know, I’m the only one that thinks I’m clever.
I adapted this recipe from an old Weight Watcher’s cookbook (something I should be using more often). The original recipe called for frozen peaches, but at this time of year why not eat fresh? I changed it up to suit my tastes like many of us, recipes as written are just a springboard for our tweaking.
The honey, lemon and toasted cumin seed really brings out the sweetness of the fruit, the cucumber adds a nice crunch and the mint give it a nice crisp fresh taste. If you don’t care for cucumber (ahem, Leah), try replacing it with kohlrabi, radish or fennel for a different twist.
Before summer totally slips by, do yourself a favor and make a nice fruit salad. Sit outside and savor every moment of it while it lasts.
Recipe
Peach Salad with Cumin Dressing
(adapted from Weight Watchers)
2 cups peaches, washed, pitted and sliced
1 cup cucumber, peeled, halved, seeded, and sliced
Juice and zest from one half lemon
2 tsp. honey
3/4 tsp. cumin seeds, toasted and lightly crushed
1/2 tsp. kosher salt
1/4 tsp. fresh ground black pepper
2 tsp. minced fresh mint
1/2 cup fresh raspberries
In a medium sized bowl combine the peaches and cucumber. In a separate bowl whisk the lemon juice, lemon zest, honey, cumin, salt, pepper and mint together. Pour over the peaches and cucumber and gently mix. Add the raspberries and lightly toss, being careful not to crush the raspberries.
