So I’ve been eyeing those Zoku quick pop makers for over a year, but had so far convinced myself that it was just an extra kitchen gadget that I didn’t need. Well that is until last week, when I found one at a small kitchen boutique store in DC and decided that I had to have one. And while I have to say it is totally unnecessary because there’s nothing wrong with the old school popsicle makers, it is kinda fun. Last night I decided to make some last minute popsicles for dessert and they were ready in 10 minutes. Pretty fantastic. I plan to try out lots of fun recipes over the course of the summer, so you’ll likely see some more posts like this. But here’s the first.
If you read my post from a few weeks ago, you know that I have been very excited about starting to bake with strawberries. I had plans to make regular strawberry shortcake this week for a dinner with a friend, but after seeing the world’s most beautiful rhubarb at Whole Foods, I had to spice up my plans.
In addition to adding in some rhubarb, I also tried serving the dish in two different ways, both shown below.
The traditional tower:
The less traditional (but also less messy) parfait:
And I have to say, even though the traditional strawberry shortcake has been my personal favorite dessert for a long time, I think I prefer it with both of the changes I tried this week (the rhubarb and serving it as a parfait).
First of all, I want to say how happy I am to be back blogging (if you don’t know where I was, read this). Spending a week at the beach doing very little besides reading, napping, and eating gave me lots of time to do some thinking and planning for the blog. So get excited for a summer full of yummy recipes.
Ok, now onto today’s post. After nine days of heavy meals, I returned to DC very excited to eat light, healthy summer fruits and vegetables. It also just so happened that for my first night back, I was having a friend over for dinner who was about to leave for a work trip to Afghanistan (and thus would be missing out on all the same fruits and veggies I was craving). So in honor of this, I put together the following spread:
– Homemade Pesto (with basil from our garden) and Smashed Tomatoes served on Toasted French Bread
– A Lemon Kale Salad with Poppy Seed Dressing
– A Cauliflower and Garbanzo Bean Salad
Growing up in California, I ate a lot of home grown squash, zucchini, and eggplant. In the summers, people with big gardens were basically giving these vegetables away because they had so many. So I thought I’d seen most of the ways to use these guys.
But last summer, I discovered a new great recipe to use any extra zucchinis – zucchini fritters. And I’ve started making them again almost every week.
This week’s favorite meal of the week post is all about the grapefruit. I have always liked grapefruits, but I’ve recently remembered why they are so great. They seem to be the only sweet (and relatively inexpensive fruit) right now. In college, they were sometimes the best fruit in the dining hall at this time of year. And right now, they seem to be the best fruit at TJ’s (the berries are too expensive, the apples and oranges are bad, and it’s too early for a lot of other good things).
With each season, I get excited for certain things I get to start making. With summer, I get excited for strawberries. My absolute, hands down favorite dessert is strawberry shortcake. I have loved this dessert for a very long time. Anything strawberry rhubarb is a close second as well.
So now that we’re starting to get good strawberries, I wanted to share some of my favorite summer desserts. And over the course of the summer, I’ll try to get a bunch of step by step recipes of my own up on the blog.
1) Strawberry Rhubarb Bars – My version is pictured below
2) Lemon Cake with Whipped Cream Frosting and Strawberries (see my post here) – Dave’s version for my birthday last year is pictured below, as well as one I just made today for a friend’s birthday