Vegan Stone Fruit Galette

I'm usually not a fan of fruit based desserts, but I have been trying harder and harder to expand my dessert horizon away from the chocolate bubble I usually stay in. I recently went to the supermarket and got a plethora of stone fruit (peaches are my absolute favorite). Unfortunately, they were not the sweetest selection, so I decided to bake them.

I recently began experimenting with coconut oil and decided to take a stab at a coconut oil based pie dough, rather than the typical butter based dough. It turned out quite well yet it does take some getting used to working with the coconut oil. Coconut oil comes in a solid form yet does not cut the way butter does (and melts a lot faster). Instead of cutting it into cubes like you would with butter, I found I had to cut out chunks which tended to come off in a flaky consistency. Make sure the coconut oil is very very told because it will melt fast. Another tip: refrigerate the dough for at least an hour beforehand, it can become crumbly and hard to work with otherwise.

Ingredients:
Dough:
1 1/2 cups all-purpose flour
1/4 tsp salt
1/2 cup coconut oil, cut into small chunks
1/2 cup ice water
Filling:
1 pound stone fruit (I used peaches and plums), sliced
1/4 cup granulated sugar plus 1 tbsp
1 tbsp orange juice
1/4 tsp salt
1 tbsp cornstarch

Directions:
1. For dough: Place flour and salt in a food processor and pulse to combine. Add coconut oil and pulse until mixture resembles course breadcrumbs, making sure no chunks of oil remain. Add ice water a few tablespoons at a time until dough begins to come together. Turn dough out on to a lightly floured surface and flatten into a disc. Wrap in plastic wrap and refrigerate for at least 1 hour.
2. For filling: In a bowl combine fruit, 1/4 cup sugar, orange juice, salt and cornstarch. Mix together so all fruit is evenly coated.
3. Assembly: Heat oven to 375F. Roll out dough (or pat with hands if dough is too crumbly) into a 12 inch round dish. Distribute fruit in the center of the disc leaving a 2-inch border. Fold over border leaving the center of the fruit showing. Spray edges with coconut oil spray (or brush on melted coconut oil) and sprinkle with remaining sugar. Bake until golden brown, 45 min.

Watermelon Feta Bites with Balsamic Glaze

You know those days when you go to the supermarket and buy a giant 10 pound watermelon thinking its a great idea, then you get home to your tiny apartment kitchen and wonder what on earth you were thinking. This is my current dilemma.

Although there is nothing I love more than a juicy, pink watermelon, there is nothing I love less than five different bowls filled with cut up watermelon taking up my entire refrigerator. 

Watermelon and feta cheese is a recent combination that I discovered and I am completely in love. The sweet and salty, crunchy and creamy combination is a perfect fit. This fresh salad bite is great as an appetizer, for parties or just to keep around as a snack during the day. 

I can pretty much guarantee there will be a few more watermelon recipes popping up here this week.

Ingredients:

1/2 cup balsamic vinegar

1/4 large watermelon, cut into 1-inch cubes

4 oz block feta cheese, cut into similar size, but slightly thinner cubes

handful spinach leaves

Apple & Brie Panini

Apples, cheese and honey are one of my all time favorite combinations. Whether it's in a salad, baked as an appetizer or in a sandwich, this combo never lets me down. I chose to go the panini route with this recipe. The crispy bread and gooey cheese satisfy every comfort food craving.

Pairing the apples, brie and honey with the slightly bitter arugula and salty caramelized onions balance out the flavors perfectly. This recipe makes enough for two full panini's.

Ingredients:
1 tbsp olive oil
1 large white onion, sliced thinly
1/2 tsp sugar
1 tsp white vinegar
1/2 tsp koshar salt
4 slices whole grain bread. cut about 1/2 inch thick
2 tbsp honey
1 Granny Smith apple, sliced
1/2 cup arugula
4 slices brie cheese

Sticky Wings

I love me some wings! Although I am a fan of the spicy buffalo variety, sometimes I just need a little somethin' sweet. Rather than frying these chicken wings, I chose to bake them, which aside from saving on some calories actually makes the wings get nice and sticky. 

These wings are marinated beforehand which allows all the delicious flavors to seep in (these have an Asian twist).

Ingredients:

2 Tbsp soy sauce

1 Tbsp sesame oil

2 Tbsp honey

1 Tbsp mirin

1 tsp red curry paste

1/2 tsp garlic powder

1 1/2 lbs chicken wings

1. Heat oven to 400 degrees F. In a bowl mix together sesame oil, honey, soy sauce, mirin, curry paste and garlic powder. 

2. Place chicken wings in a baking dish and add half of the soy mixture to the dish, toss to coat wings. Cover with foil and place in refrigerator for 1 hour. Set the rest of the soy sauce mixture aside. 

2. Uncover and bake for 30 min, until wings begin to brown. Turn wings over and pour remaining sauce over wings, bake for another 20 minutes.

Easy Dessert: Balsamic Strawberries

Sometimes the simplest things are the best. I am always struggling to satisfy my sweet tooth after dinner without overloading on calories. Although chocolate is usually in my evening routine, these hot summer days sometimes call for something a little lighter.

Having just stocked up on herbs at the farmers market, I wanted to utilize the fresh mint I bought. Since strawberries and mint seem to be a natural combo, I figured that was the route I would take. Pair these strawberries with you favorite vanilla ice cream or frozen yogurt.

Ingredients:
1 pint strawberries, sliced thick
1 Tbsp chopped mint
2 Tbsp balsamic vinegar
2 tsp sugar

Directions:
1. Combine strawberries with mint, vinegar and sugar in a large bowl. Refrigerate for 30 minutes
2. Serve cold over ice cream or top with whipped cream

Brunch at Home: Egg White Frittata

With copious amounts of restaurant options peering around every corner, sometimes the options can get too overwhelming. This usually leads to the typical Saturday morning argument of "where do you want to get brunch?". Instead of dancing around the topic until noon, this weekend I decided to cook brunch.

This simple recipe is a great "go-to" for any group gathering and can be made with whatever produce you have on hand. I served this, of course, with my Cold Brew Coffee and some fresh nectarines.


Ingredients:
2 raw chicken sausage links, casing removed
1 Tbsp olive oil
3 large shallots, sliced
1 medium green pepper, diced
1 tsp salt
1/2 tsp pepper
6 egg whites (or 1 cup liquid egg whites)
1/2 cup low fat cheddar cheese, shredded

Cold Brew Coffee

There is nothing I love more than a delicious cup of iced coffee in the summer time. I think it has actually become a requirement in New York to be seen walking down the street with an iced coffee in your hand in order to fit in. Yet, as happy as a good cold cup o' joe makes me, there are a few other iced coffee situations that truly infuriate me.

First, the price. A single cup of gourmet iced coffee a day can add up fast. And yes, there are the good old dollar coffees from the street carts, but if you want something a tad fancier it can run you upwards of $5 a cup.

Second, please do not pour hot coffee over ice and tell me that this is iced coffee. Yes, technically you are right, but we all know how terrible watered down room temperature coffee is.

Finally, grainy sugar at the bottom of your coffee. The "too cool for school" places that only have sugar in the raw or some other fad of sugar don't understand that this product will not melt in iced coffee. A few years back as my coffee drinking skills developed, I noticed shops using simple syrup to sweeten coffee.  I seriously thought this was the most genius invention of mankind. Equal parts sugar and water simmered together to make a sweet sugary syrup that mixes perfectly with cold drinks.

So back to the point, if you want a delicious cup of iced coffee and also want to save a few bucks, just make it at home. I was shocked to find out how easy it actually is. All you need is a few tools. 

Tools:
1 large container
1 pitcher
6 oz of your favorite brand of ground coffee
3 1/2 cups of cold water
Strainer
Coffee Filter