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Summer Peaches: Two Ways

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It’s Labor Day weekend and I can’t think of a better way to honor it than a salute to one of the sweetest, most Summery fruits: the peach.

Peaches have a way of going from your mouth straight to your heart. Their warm, bright taste just seems to emit love. In fact, Renaissance artists used the peach symbolically to represent the heart. So today I share not one, but two recipes from my heart to yours – Gluten-free peach-banana muffins and Peach-mint smoothie-sicles.

1. Gluten-free peach-banana muffins

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Ingredients (makes 12; adapted from Carrots ‘N’ Cake)

  • 1 1/2 c. almond meal
  • 2 T unsweetened coconut, plus 1 T more to sprinkle
  • 1 1/2 t. baking soda
  • 2 eggs
  • 2 ripe bananas
  • 1 ripe peach, large, diced
  • 1 T coconut oil
  • 1/2 t. vanilla extract
  • 1/2 t. cinnamon
  • 1/2 T. chia seeds

Directions

  • Mix dry ingredients in large bowl.
  • Mix wet ingredients in medium bowl.
  • Add wet mixture to dry.

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  • Line 12 muffin tins with paper liners. Scoop spoonfuls of batter into prepared cups.
  • Sprinkle with additional coconut and a dash of cinnamon.
  • Bake at 350F for 15-18 minutes.
  • Enjoy!

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2. Peach-mint smoothie-sicles

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Ingredients (makes ~6 molded popsicles)

  • 2 ripe bananas
  • 1 ripe peach, large, diced
  • 1/2 c. plain, nonfat yogurt
  • 1/4 c. almond or coconut milk
  • 2 T honey
  • 1/4 t. vanilla extract
  • 1/4 t. cinnamon
  • 5 mint leaves, finely chopped

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Directions

  • Add bananas, peaches and yogurt to a blender. Blend for 1-2 minutes (it will still be lumpy).
  • Add all remaining ingredients except mint. Blend until smooth.
  • Stir in mint.
  • Pour into popsicle molds and freeze overnight (at least 5 hours).
  • Serve with blackberries and fresh peach slices.

Peach popsicles

Hope these peachy recipes find a way into your heart – just as they did mine. Happy Labor Day!

red spinach salad

Marsala: Beyond Chicken

Much like the fortified wine that gives Marsala its name, this tasteful hue embodies the satisfying richness of a fulfilling meal, while its grounding red-brown roots emanate a sophisticated, natural earthiness.

– Leatrice Eiseman, executive director of the Pantone Color Institute®

Marsala Pantone

The color of the year is inspired by the satiation that can only come from a truly great meal. Similarly, I am continually inspired by the colors at play in the foods I eat (as evidenced here and here). But, I’ve never thought about inspiration traveling in the opposite direction. Could a single color inspire a new recipe?

Marsala Pattern

I was skeptical. Particularly given the subdued hue at hand. Besides the obvious chicken Marsala, the only immediate associations I was making with the restrained color were none-too-culinary, (um, chili dogs, anyone?) Further complicating the issue, this color is really hard to pin down –  is it red, brown, or really burnt sienna in disguise??

And yet, in the thick of winter, I kept finding myself drawn to its warm, inviting nature. It reminds me of a shade you might see dancing on a wooden floor in front of a freshly-lit fireplace. It’s sophisticated and easy. I suppose that’s fitting…just like its namesake, Marsala Italian wine.

And so I embraced the marsala, and found my way to three new recipes featuring ingredients which share its color value…or at least, very close variations. Each one has that same hint of sophistication and ease. In fact, each recipe can be prepared in three steps or less, which is hardly enough time to pour yourself that glass of Marsala wine. But, one can try. My skepticism has been proven wrong before. :)

Here they are. My three new, easy (but deceptively sophisticated) ways to eat marsala:

1. Paleo balls with coconut and carob chips, starring dates and dried cranberries

Ingredients (makes about 16)

  • 1 packed cup dried pitted dates
  • 1 cup nut of choice (almonds, cashews or walnuts)
  • 1/2 cup unsweetened shredded coconut, plus more to roll in
  • 2 tablespoons honey
  • 3/4 teaspoon sea salt
  • 1/3 cup dried cranberries
  • 1/4 cup carob chips

Directions

  • Process dates, almonds, coconut, honey and sea salt in a food processor. Add a tiny bit of water if mixture gets too dry. Add in cranberries and carob chips at the end for a final blend.
  • Roll into balls.
  • Keep in an airtight container. I usually keep mine in the refrigerator, but this isn’t necessary.

2. Rosemary root vegetable saute, starring beets

Ingredients (3-4 servings)

  • 1 bunch of beets (about 1 lb.) washed and cut into cubes
  • 1 yukon potato, cut into cubes
  • 1 kohlrabi, peeled and cut into cubes
  • 1 medium red onion, cut into chunks
  • 1 carrot, peeled and cut into medium slices
  • 6 cloves of garlic
  • 2 T rosemary
  • 2 T olive oil
  • Salt and pepper

Directions

  • Preheat oven to 425 degrees F then toss all vegetables in a large bowl with the garlic, rosemary and olive oil until coated.
  • Spread vegetables evenly on a cookie sheet and sprinkle generously with salt and pepper.
  • Bake for 45 minute to an hour, stirring at least once midway through. Serve immediately.

red spinach salad with pomegranate seeds

3. Spinach pomegranate salad, starring red heirloom spinach

Ingredients (3-4 servings)

  • 1 bag of red heirloom spinach (I spied mine at Trader Joe’s)
  • 1/2 medium red onion, cut into medium slices
  • Seeds from 1/2 a pomegranate
  • 1/4 cup chopped walnuts, slightly toasted
  • Salt
  • Red balsamic vinaigrette dressing

Directions

  • Divide spinach evenly into salad bowls. Layer with onions, pomegranate seeds and walnuts. Sprinkle in a pinch of salt.
  • Serve with red balsamic vinaigrette. (Marsala red wine balsamic, if you’re fancy.)

Have any marsala or marsala-ish foods that you love? Let me know in the comments if I left out your favorites!