Gati – Mint Chip Ice Cream
Pura Vida Juicery – Chispas de Menta Smoothie
Orchard Grocer – Vanilla-Strawberry Twist Soft Serve
Juiceland – Blue Mint Chip Smoothie Bowl
Barley Bean – Overnight Oats
TLV – Limonana
Tag: summer
Cucumber Confessional
I love cucumbers. Full stop. People profess their love to many types of foods, saying they could eat them everyday and never get bored. I actually do; everyday, I’ll eat at least one whole cucumber, sprinkled with just salt and pepper, or dipped in hummus, or chopped up in salad. Tiny Persian cucumbers, large English cucumbers, plain pickling cucumbers- I love them all.
Why hasn’t this obvious obsession factored more clearly into my writing or recipes? It’s not interesting, quite frankly. I’m not doing anything exciting with them, just eating them in mass quantities. Even this idea that I’m here sharing today is far from earth-shaking. Barely the tiniest twist on a time-honored classic, surely it’s been done before. However, it’s good enough that it bears repeating: Make shirazi salad while summer produce is at its peak, but replace the tomatoes with watermelon.
That’s it, that’s the whole recipe. Adding a whole recipe card with formal measurements is really overkill when so much of the dish is based on the produce itself and personal taste. If I can be honest and break down that fourth wall for a minute, the recipe card is for Google. For you, I trust you can figure it out.
Consider the chopping an opportunity to practice your knife skills, to meditate, or simply revel in the aroma of summer. The minute you slice into a cucumber or watermelon, that aroma floods the air, setting the mood like candles for a romantic evening, only with notes of whimsy, sunshine, and a cooling breeze.
To anyone complaining about the amount of liquid leftover at the bottom of the bowl: Congratulations! You completely missed the point. That heavenly elixir, my friend, is a beautiful meeting of the worlds, the best parts of fruits and vegetables, sweet and savory, existing in harmony as one. Don’t you dare dump it out. When you pick up the mostly empty bowl, the only option is to bring it to your lips and drink every last drop.
Dashboard Cookie Confessional
Ever since I was a little kid, it’s something I wanted to do. Young and naive, I couldn’t wait to grow up to have such freedom and access. Now that I’m an adult, I’m finally making my inner child proud: I baked cookies inside my car.
As temperatures began to exceed 100℉ on a regular basis, I knew this was my time to shine. Finally, I have my own car, live in an environment that’s somewhere between the depths of hell and the surface of the sun, and am still crazy enough to do it. If you’ve always wanted to open up your car door and step into your own mobile oven, here’s what you need to know.
Use Protection
- Metal baking sheets are the best conductors of heat, but that goes both ways. Place a kitchen towel, pot holder, or trivet underneath so it doesn’t melt or burn the interior of your car.
- Line the baking sheet with parchment paper to prevent the cookies from sticking. A silicone baking mat will absorb too much heat to be effective, and aluminum will reflect too much and cause the edges to get too crispy.
- Likewise, use a pot holder whenever moving the sheet because it will be hot.
Placement and Timing Are Important
- Make sure you park your car in direct sun to maximize those UV rays.
- Start baking when the sun is at its peak; usually around noon or 1:00pm.
- While your cookies will bake in any position, I found it was most effective to place the baking sheet directly on the dashboard, as close to the windshield as possible. Barring that, the next best place is the trunk, as long as you have a glass window in back too.
Turn Up The Heat
- Keep the windows rolled up and the doors closed. Any time you open them or break the seal, you’re letting the heat drop.
- It needs to be at least 95℉ (35°C)outside to attempt this with any level of success.
- Keep a thermometer inside your car to monitor the temperature, and place it somewhere that you can see it without getting into the car.
- The interior needs to reach at least 160℉ (71°C) to “bake” effectively.
- Cooking time will vary, since this isn’t a regulated heat source. Expect it take anywhere from 2 – 5 hours for the cookies to set. They may not brown as much as you’d normally expect, but should be firm enough to pick up and no longer shiny on top.
Recipe For Success
- While any recipe can technically work, simple drop cookies are your best bet, since they’re more forgiving with variable times and temperatures. A cookie with a high butter to flour ratio is more likely to end up greasy, which means that chewy wins the battle over crunchy for this round.
- Size does matter. My usual cookies use about 1/4 cup of dough, which took roughly 3 hours to bake while it was 104 degrees outside. You can expedite the process by making smaller cookies, especially if it’s not as hot in your neck of the woods.
- Vegans have the added benefit of being able to eat semi-baked or even raw cookies without fear. Look ma, no raw eggs! That means every attempt is always successful, with or without an excessive heat warning in effect.
The beauty of car-baked cookies is that you’re using a completely renewable, entirely free energy source while saving electricity inside your home! No need to blast the AC after cranking up the oven, which can add up quickly.
The only thing better than sinking your teeth into warm, gooey, homemade cookies on a hot summer day is getting to enjoy that freshly baked aroma for weeks to come. Hope you don’t drive hungry!
Too Much Is Never Enough [Zucchini]
“Too much zucchini” is a problem I’ve never had. While it’s true that I’m no gardener, I’m also no stranger to second-hand zucchini from friends and neighbors.
Big, small, serpentine, or spherical; all zucchini are welcomed with open arms. These green squash are even more versatile than cauliflower, if you ask me. They can blend into the background seamlessly, thickening soups and sauces without a hint of their vegetal origins, or steal the show as the main focal point of a dish. I have never once gotten tired of zucchini because zucchini can be anything.
If you’re struggling with an overabundance of summer squash, don’t panic. I’ve got a few fool-proof suggestions that will make easy work of even the largest harvest.
10 Best Zucchini Recipes
If you have too much zucchini on your hands and not enough ideas, these fool-proof recipes will help you make the most of your harvest.
Olive-Stuffed Eight Ball Zucchini
Greek-inspired seasonings pull together this unusual combination of olives, white beans, artichokes, and spinach beautifully, and set these stuffed zukes apart from the rest.
Zucchini Babka
Traditionally reserved for holidays, this rich, yeasted bread is the perfect vehicle for some of those excess zucchinis. Really, you'd be kidding yourself if you approached this as a "healthier" treat thanks to the vegetables, as it could very well be more decadent than that ubiquitous carrot cake piled high with cream cheese frosting. Don't let that stop you from having a thick slice for breakfast though; if you can call a cupcake without frosting a muffin, you can easily get away with pretending that this cake in bread's clothing is a reasonable choice to start the morning. Your taste buds will certainly thank you.
Eggless Omelette Eight Ball Zucchini
Round summer squash stuffed with an eggless custard that falls somewhere between a soft scramble and a tender omelette, bursting with fresh vegetables and simple, comforting savory flavors.
Zuke-anoush (Zucchini Baba Ganoush)
For anyone avoiding nightshades, this eggplant-free take on baba ganoush is for you. Lightly roasted zucchini is blended with smoked salt and tahini for an incredibly accurate take on the original inspiration.
Roasted Zucchini and Chickpea Soup
Satisfying and filling thanks to the addition of gently crisped chickpeas, but still light and refreshing due to the simple sea of broth surrounding them, zucchini never felt more at home outside of the field than in this concoction. Highlighting their fresh flavor, slightly sweetened by drawing out the natural sugars while roasting, this is the kind of soup that I’m happy to eat both hot and cold.
Stuffed Zucchini Bites
Humble Zucchini rounds are filled with a hearty mixture of nuts and beans, plus aromatic herbs and spices. They could just as happily make themselves at home on a dinner plate, as a side or even an entree, thanks to their protein-rich stuffing. Best of all, they’re delicious both warm and cold, and can be prepared in advance.
Zu-Key-Ni Dill Muffins
Soft, tender, and rich, they're the kind of muffin that needs no additional toppings or spreads to shine. They're packed with zucchini to take care of any summer surplus in the most delicious way possible. Enjoy warm for maximum effect, ideally toasted to get those perfectly crisp edges, especially a day or two after baking.
Golden State Zoodles
A true flash in the pan, the edible gems are seared until their skins bubble and burst to create a sauce of their own juices. Zucchini noodles are tossed into the hot mixture, just to soften, but not cook, retaining a more toothsome bite and fresh flavor.
Creamy Zucchini Pinwheels
Walnuts blended with umami miso and savory herb turn into a stunningly creamy, unbelievably cheesy take on dairy-free ricotta. Wrapped up in tender planks of grilled zucchini and served with marinara sauce, it may just be the new power lunch.
Thai-Style Zucchini Ribbon Salad (Based on Som Tum)
Inspired by Thai papaya salad, this version uses zucchini that's chilled, tender yet crisp, cooling but still popping with bursts of heat from abundant flecks of chili peppers. Brightly acidic, tangy, and slightly salty, with just a touch of sweetness to take the edge off, every component must be in perfect balance to achieve a successful, harmonious dish.
Stick To Your Ribs
For years, I’ve resisted the lure of corn ribs. Despite the fact that they were everywhere I turned, plastered over Instagram and Pinterest, playing on an endless loop in TikTok videos, it wasn’t hard. The whole concept was a turn off. Who really wants corn that eats like ribs, with all that sticky, messy sauce coating your fingers as much as the food? In age and wisdom, I’ve come to realize two simple truths:
- I need to take myself less seriously.
- Being messy and playful is the whole point.
The reason why it took off as a food trend is exactly why I couldn’t stand the idea to begin with, which is more of a personal failing than a dig on the social media complex. Yes, some of the appeal is novelty, like most “stunt food,” but it goes deeper than aesthetics. If you let yourself get dirty, digging in with both hands and throwing caution to the wind, you might just enjoy it.
Besides that, the technique yields effortlessly tender-crisp fresh corn with beautifully charred, lightly caramelized edges.
If BBQ isn’t your bag, there are plenty of alternative seasonings to consider for corn ribs:
- Buffalo sauce
- Gochujang
- Miso paste
- Garlic butter
- Tajin
To be honest, no further garnishes need apply. A touch of green scallion is nice for color and a gentle hint of allium flavor, but you can happily take those corn ribs from the kitchen to the table as is. When you want to pull out all the stops, that’s far from the only choice. Dipping sauce on the side is always welcome for a cooling contrast too.
More tasty toppings for your corn ribs includes:
- Ranch dressing
- Caramelized onion dip
- Mayonnaise or aioli
- Parmesan-style cheese
- Smoked paprika
An air fryer makes easy work of this recipe without heating up the whole house, but it’s a snap to toss into a conventional oven as well. Double, triple, or quadruple as needed to feed a crowd; the formula is flexible and infinitely scalable like that.
If you’re going to serve corn this summer, you might as well have fun with it. Stop worrying and learn to love the mess.
Jam Session
Tomatoes are the calling card of summer. Plump, red orbs growing heavier on their vines with every passing day, they tease in shades of green and yellow as they slowly ripen. Gradually darkening like rubies glistening in the sun, suddenly, they’re all ready for harvest at once. It’s now or never; grab them by the fistful or regret your mistake for another year. If you don’t take advantage, hungry critters stalking your garden surely will.
That’s how even a modest plot of land can drown a single person in tomatoes. Big or small, standard or heirloom, it’s sheer bliss for the first few days. Then, after a couple rounds of tomato salads, tomato soups, tomato sauces, and tomato juice, tomatoes may begin to lose their shine.
Don’t let it get to that stage. Take your tomatoes while they’re still new and fresh, concentrate them down to a rich, umami-packed tomato jam and you’ll never grow tired. Burning through two whole pounds right off the bat may feel like a sacrifice, but it’s a wise strategy in the long run. There’s going to be plenty more to come to enjoy every which way, without ever reaching your upper limit of enjoyment.
What Does Tomato Jam Taste Like?
A little bit sweet, a little bit savory, I do use sugar in my recipe but not nearly as much as with berry or other fruit jams. It should be just enough to balance and heighten the other inherent flavors. A touch of jalapeño adds a subtly spicy bite, which you could omit or double, depending on your heat-seeking sensibilities.
How To Make Tomato Jam Your Own
- Use half or all tomatillos instead of tomatoes
- Increase the garlic; there’s no such thing as too much
- Instead of jalapeño, use sriracha, smoked paprika, gochujang, or harissa to spice things up
- Swap the apple cider vinegar for balsamic or red wine vinegar
What Can I Use Tomato Jam On?
The only limiting factor is your creativity! A few of my favorite uses include:
- Avocado toast
- Sandwiches or wraps
- Hot pasta or pasta salads
- Swirled into creamy soups
- On a cheeseboard
- As a burger topping
- Used for dipping alongside or on top of hummus
How Long Will Tomato Jam Keep?
While this jam isn’t properly canned and thus not shelf stable, you can preserve the harvest by storing it in your freezer for up to 6 months.
You don’t actually need to grow your own tomatoes to make tomato jam, by the way. Store-bought tomatoes taste just as sweet- And savory.