It’s usually around this time of year that I start getting stressed out about the bounty of Summer produce that’s available. Tomatoes! Zucchini! Corn! Peaches! Berries! Basil! It seems like there is so much to eat and so little time left to eat it.
And let’s not even talk about all the ice cream that I still need to shove in my face before the temperatures start dropping.
Thankfully Kimberley Hasselbrink is here to help me manage my anxieties about making the most out of all this seasonal produce. Her new cookbook, Vibrant Food, is a collection of beautifully photographed, sophisticated (yet blissfully unfussy) recipes that will inspire you over and over again throughout the course of the year. Vibrant Food is like a journey through the seasons. With the ingredients acting as your tour guide.
These Sweet Corn and Squash Fritters with Avocado Crema were the first thing I made from Kimberley’s cookbook. And get this: I had the pleasure of meeting Kimberley last night at The Book Larder and she said this was one of her favorite recipes in the book!
This recipe highlights so many wonderfully abundant Summer staples: sweet corn, tender squashes and fragrant herbs. And it is delightfully uncomplicated, making it perfectly suited for the leisure that is characteristic of long Summer days. Served over some lightly dressed greens, these fritters make a perfect lunch or light dinner. And they are also a fabulous side dish for whatever meat or seafood you may have cooking up on the grill.
I replaced the egg in this recipe with a flax egg, but you can use one large beaten egg if you prefer.
Recipe slightly adapted from Kimberley Hasselbrink’s Vibrant Food
I wasn’t going to share this recipe today. I felt like maybe I should wait. Because I just posted an ice cream recipe a few days ago. And I don’t want to overload you guys with ice cream. But then I said “screw it”. Because it’s summer. And summer is all about ice cream. I would hate for November to roll around and to be thinking to myself “I wish I had made/ate more ice cream this summer”. That would be sad. No regrets.
Speaking of regrets….wouldn’t it be sad if you missed a recipe. Well, Floating Kitchen now has a Facebook page (finally). So follow along and never miss a thing! End shameless self-promotion now.
These brownies have been making their way around the interwebs for a while now. But a few weeks ago my friend Jackie made them, declaring them some of the most delicious brownies she’d ever made. That was all the convincing I needed to start baking. Because Jackie is very particular about her food (love ya Jackie!), so I knew they MUST be good.
And true to form, they are fantastic. They are everything you want in a brownie – insanely chocolatey, dense, rich and dare I say it – moist (are you cringing, Jackie??). And the best part is they contain no flour. I’ve made my share of gluten free baked goods, and messing around with all kinds of different flours can be a headache. Flourless is the way to go!
Because I can’t leave well enough alone, I added a little instant espresso powder to these brownies. Chocolate + coffee = happy dance. And then I took it one step further and stuffed them with an espresso-caramel buttermilk ice cream. The brownies and the ice cream are phenomenal on their own, but together they equal the perfect summer treat. Don’t let summer pass you by without getting your fill of frozen desserts!
See that dripping spoon of caramel in the photo….I want to DIE! It is that good. I used the same Salted Caramel Sauce that I made here. And while I certainly recommend making your own, any good quality store bought version would be great! And if you’re looking for another shortcut, a pint of good quality store bought coffee ice cream would do in a pinch!