3 recipes found
1. In a salad bowl, arrange the melon, strawberries, cucumber, and basil leaves.
3. To make the vinaigrette. Combine all ingredients in a glass jar and shake, or whisk to combine. Season with salt and pepper.
4. Drizzle half the vinaigrette over the salad, gently tossing to coat. Add the burrata, pistachios, and the remaining vinaigrette. Top the salad with additional herbs and pickled onions.
5. To make the pickled onions. Combine the vinegar, honey, and salt in a glass jar. Add the onion and serrano pepper. Cover and let sit at least 30 minutes or up to 2 weeks in the fridge.
1. To make the lime sugar. Combine the lime zest, sugar, and a pinch of salt on a shallow plate. Rim your glasses in sugar, then fill with ice.
2. In a cocktail shaker or glass jar, muddle the lime wedges, strawberries, and mint, squashing everything to release the juices. Add the rum. Fill with ice and shake until combined.
3. Strain into your prepared glass. Top off with ginger beer. Garnish with mint. Drink and enjoy!
1. Place the all-purpose flour, pistachios, and salt in a large bowl. Add the butter and then use your fingers to break the butter into the flour until the mixture is the size of small peas. Add 3 tablespoons cold water and mix with a spatula, drizzling in more water as needed (no more than 1 tablespoon at a time), until the dough just comes together (a few dry spots are ok). Gently knead the dough on a lightly floured surface until no dry spots remain, about 1 minute. At this point you can cover the dough and place it in the fridge while you prepare the filling, or for up to one week.
2. In a medium bowl, combine the strawberries, honey, cornstarch, thyme (if using), and vanilla.
3. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
4. On a lightly floured surface, roll the dough out into a rectangle or circle about 1/4 inch thick. Transfer to the prepared baking sheet. Spread the dough with jam, leaving a 1-inch border around the edge. Arrange the fruit over the dough in an even layer. Pour any remaining juices left in the bowl over the fruit. Fold the edges up and over the berries. Brush the edges of the dough with egg and sprinkle with sugar.
5. Place the galette in the fridge for 15-30 minutes to chill. Transfer to the oven and bake for 45-50 minutes or until golden brown. It's OK if the edges get dark.
6. Let cool slightly and serve topped with fresh thyme, if desired, and ice cream. Enjoy!