Category: DIY

One of my favorite things about summer is using fresh ingredients that are in season. I was spoiled growing up in the northwest with the fact that it wasn’t hard to buy just about any produce, any time of the year. Try buying peaches in Alaska come November. It simply won’t happen.

So I try to stock the kitchen with all that I can to get the most of it. Cherries has been our current kick. They are delicious and an easy snack for the kids. Plus, my lavender is rampant in the yard so this syrup recipe seemed liked the perfect plan. The actual recipe was for a lemonade using this syrup, but I mean how boring?

My current obsession is sanpellegrino. Grapefruit is my favorite and orange and lemon are great for mixers. Feel free to use Sprite or 7 Up if that’s your kick. Over ice mix 1 part vodka, 1/2 part cherry lavender syrup and the top the glass with lemon sanpellegrino. I’m sure Sprite or 7 Up would be just as tasty, but the lemon soda is tart and the syrup is super sweet, so it’s the perfect combo.

The syrup is best kept in a glass container in the refrigerator, ready to use for all your summer parties.

You can use this recipe and simply omit the alcohol for a kid friendly version, or increase your measurements and make a pitcher of this concoction. I promise it won’t last long! Cheers!

You either love them or hate them. And I LOVE them! But you can only eat steamed or sautéed sprouts before you need a change. So we’re going raw people.

This salad can be prepped ahead of time and holds up great overnight. It’s perfect for a quick lunch or as a side for your next barbecue.

You only need brussels sprouts, tomatoes, chickpeas, feta and a nut blend of your choice. I used this salad topping which was a blueberry almond mix.

As far as measurements go, adjust according to how many you are feeding. Altogether this made approx 2 1/2 cups of salad.

Cut off the stems of the sprouts and slice in halves. Finely slice the halves, making a slaw out of them. I like to take about half of my bag of sprouts and do this. It’s easy to then throw in other salads or use as a topping for sandwiches or wraps. If you have a food processor it makes this step easier. I don’t mind a little chop chop action.

Now onto the dressing. This is one of my favorite salad dressings and like to have it on hand whenever I can. It’s a combo of two different ones. You can choose to make them all together or separate and combine like I did.

In a measuring cup is a mixture of mayo and greek yogurt, sugar, apple cider vinegar and poppy seeds.

Then in a separate bowl make your creamy balsamic which is a simple base of mayo, yogurt, balsamic and oil. Throw in some garlic, mustard and brown sugar and mix in water until it’s nice and creamy.

 Pour in your poppy seed dressing and add salt and pepper to taste.

This recipe will make more than enough for your salad. Pour enough dressing over your chopped sprouts to coat and let them soak it up while you prep your other toppings. You can always cut this recipe in half or store it in the fridge for a later use. I use it on everything so I definitely make a full batch.

Chop your tomatoes and add them along with the chickpeas and stir.

Top your salad with feta and nuts. Choose to share your tasty treat. Or not. I won’t judge.

Poppy seed Dressing:

3/4 c mayo- I did 1/2 yogurt, 1/2 mayo

1/3 c sugar

2 tbsp apple cider vinegar

2 tsp poppy seeds

Balsamic Vinaigrette:

3 tbsp mayo or same 1/2 and 1/2 combo here

3 tbsp olive oil

3 tbsp balsamic vinegar

1 tsp mustard

1 tbsp garlic

1 tbsp brown sugar

2 tbsp water

salt and pepper to taste

Want another fabulous brussels sprout recipe? Make this pizza. It’s better than you would ever imagine.

In the world of good eats, I pride myself on being good at a few things. I’d like to think I can make a mean batch of cookies, a delicious cocktail and one tasty pizza. This creation did not disappoint.

Crust. If your pizza has a bad crust or a bad sauce, its over. I have a few tried and true dough recipes and this one hands down is my favorite. It freezes well if you want to save it, and keeps good in the fridge for a later use also.

Start with 1 1/8 cup of warm water. Warm, not hot. Yeast can be tricky. Cold water won’t activate it and hot water will kill it. A package of yeast or if measured out, 2 1/4 tsp. Add a pinch of sugar, this will help get things moving. The sugar will feed your yeast and ensure your yeast is still active, it will be frothy and bubbly once you stir it.

Let that hang out while you gather your dry ingredients.

3 cups all purpose flour

2 tbsp olive oil 

1 1/2 tsp salt

Add your water and mix. Get your hands in there and knead it until it comes together. You might be tempted to add more flour because your hands are a sticky doughy mess. Don’t do it. Once that oil finally mixes in, it will soften and be easier to manage. Adding more flour is just going to dry out your end result.

Place dough in well oiled bowl, cover and put in a warm spot in your kitchen. Let rise for at least one hour if not longer. Mine sat for a few hours before I messed with it. This gave me time to prep my toppings.

This is the part that makes this pizza deluxe. Some fancy toppings.

All things magical happen when you use fresh herbs. Especially cilantro. This is going to be our sauce that we’ll add on top of everything.

I roughly chopped a handful of cilantro and added it to about 1/2 cup of sour cream, a couple tablespoons of lime juice and one half of an avocado. Blend until smooth. I added a couple tablespoons of water to help break it all up.

Putting it into a squeeze bottle is totally optional. I feel that it makes it easier at the end when I’m putting the pizza together.

I might need to make more, because this bottle is going to get eaten all by myself. yuuummmmmm

Chopped shallots and yellow tomatoes are my “salsa”. You can use any onion or tomato. I prefer shallots, they are a bit sweeter and once yellow tomatoes are in season, that’s the only tomato I buy.

I browned a pound of ground turkey and once cooked, added taco seasoning and prepared the meat just as I would for actual tacos.

By this time, I can prepare my crust and prep my pizza. This recipe will make two pizzas. If you aren’t making two at that time, divide the dough in half and freeze or refrigerate for later. But if your like me, you’ll eat an entire pizza yourself and you need to make two to feed everyone else.

Lightly flour your surface and roll your dough to desired thickness.

Placed on greased pizza sheets and then brush the top with olive oil.

Now we top them. The base is really simple. A can of refried beans split between the two. I read a lot of recipes that called for a mixture of beans and salsa and I really prefer just beans.

Next up, cheese. I used a bag of store bought shredded Mexican blend. I’ve also done one with just pepper jack and it was just as good.

Top with your cooked meat. I prefer ground turkey, even for my tacos, but you can use ground beef if you like.

 Cook in a 400 degree oven until browned, approx 15 mins.

Let your pizzas cool down a bit and top with shredded lettuce. I used a bag of pre shredded iceberg lettuce, I like the crunch of it best.

Add your tomato shallot mix and drizzle your sauce over it.

Now excuse me while I got back for seconds. Oh, who am I kidding? Fourths….

Deluxe Taco Pizza

dough:

1 1/8 cup warm water

2 1/4 tsp (1 pkg) active dry yeast

3 cups all purpose flour

2 tbsp olive oil

1 1/2 tsp salt

toppings:

1 can refried beans

1 lb cooked ground turkey or beef

1 bag shredded cheese

chopped lettuce

chopped tomato and onion

sauce:

1/2 cup sour cream

2 tbsp lime juice

1/2 avocado

cilantro