Stone Fruit Recipes for Edible Magazine
Summer is my favorite fruit season. Juicy, vibrant, and bursting with summer flavor, I love stone fruits like peaches, plums, cherries, and apricots are the stars of these irresistible recipes. Whether baked into a delicious crumble, simmered into a jammy compote, or tossed in a fresh salad, these dishes celebrate the natural sweetness and tang of the season’s best produce. Perfect for summer warm-weather gatherings. Enjoy these fresh and delicious recipes created and featured in Edible Magazine.
Paleo Blueberry Poppyseed Muffins
I am generally a savory breakfast kind of girl. But when I am craving something sweet using my absolute favorite berry, the blueberry, these delicious muffins are one of my go-tos. The sweet juicy morsels set in the tangy lemony grain-free moist muffins pop in your mouth.
Blueberry Almond Butter Protein Smoothie
This smoothie is one of my pre and post workout go-tos. It is packed with nutrition. My teenage son, who can be picky, also loves it.
Summer Zucchini Salad With Pine Nuts, Pecorino and Fresh Mint
The perfect Summer Zucchini Salad With Pine Nuts, Pecorino and Fresh Mint. This is a beautiful, fresh Italian side salad inspired by a wonderful Italian woman named Lalitya, a wonderful chef, I knew in Italy many years ago.
Roman’s Cucumber Mint Sorbet
I love when my kids join me in the kitchen. One of my son’s Roman’s passions is making desserts, which include frozen treats like sorbet. At this point he is seasoned and with a little guidance he created this delightfully refreshing and perfect for the heat of summer cucumber sorbet, with a lovely undertone of mint.
Cold Korean Inspired Noodle Salad with Creamy Dressing
In my little town of Ojai, we have a fabulous restaurant called Rory’s Place, a fine dining experience and next door is Rory’s Other Place, with more casual fair. Every Friday night they have been doing a fun, casual pop-up and one night my new friend Euni, a wonderful chef and farmer, who’s expertise is Korean food, featured her delicious creations.
Arugula and Strawberry Salad with Pumpkin Seeds and Lemon Vinaigrette
This salad was first featured in my 2009 cookbook, Easy Green Organic, so it is tried and true. Although arugula is a peppery lettuce, it's a versatile one. In Italy it is often eaten with endive and radicchio or tossed into a fresh pasta. And one of my absolute favorites.
India’s Strawberry Rhubarb Creamsicle
The blend of sweet from strawberries, tang from rhubarb and creaminess from coconut is so deeply satisfying and hits the spot in this perfect summer popsicle treat.
Pistachio Pesto
This Pistachio Pesto is next level. This recipe posts as I am in Italy most definitely enjoying….pesto, of many varieties. I make a lot of different pestos in my kitchen, Nasturtium, Shiso Arugula, Lemon Parsley Almond and of course the classic basil with pine nuts.
Nourishing White Bean and Swiss Chard Soup
I love everything about soup season. There is something about the fall and winter months, and sitting with a warm bowl of soup, that is so comforting, inviting and nostalgic.
Green Detox Soup
This soup is filled with cleansing veggies, garlic, onions, leeks, dandelion, turnip and radish leaves to support the body during the detoxification process. Broccoli, filled with vitamins, minerals and bioactive compounds. Hemp seeds for protein and Japanese Umeboshi vinegar, a potent liver cleanser. I drink this soup, which is actually more like a sipping broth throughout the day when I cleanse. It is cleansing and nourishing. I do not use any oils in this soup when I sauté the alliums with the goal to truly give the body a break from processing too much.
Immunity Broth
I love to drink bone broth when I am fighting something but vegetarians will shy away from bone broth. This broth is for everyone and can be enjoyed throughout the day.
Coconut Yuzu Lemongrass Popsicles
Yuzu has been a trend flavor in all things culinary for a while now, from cocktails and mocktails, in chocolate, ice cream and other infused specialty items, yuzu is here to stay. It is a well loved ingredient in Japanese cuisine. It is one of my favorite citrus flavors, incredibly aromatic and high acid and I am constantly finding ways to use it.