This post was originally published here on July 29, 2013. I’ve since updated the text and photographs. It’s a quick and easy recipe that I know you’ll love!
There are a lot of things I miss about living in Seattle, WA. The larger-than-life mountains. The availability of craft beer on virtually every street corner. And some of the most spectacular sunsets I’ve ever seen in my life. Just to name a few.
But this time of year, I mostly miss the free blackberries.
Blackberry bushes are an invasive species to the Pacific Northwest. And they are a thing that Seattleites just love to hate. Most of the year, they are considered a nuisance. Their dense, gnarly branches creep into every backyard, parking lot, alley way and hiking trail imaginable. And their thorns aren’t afraid to bite back, leaving you with holes in your clothing and blood on your hands if you attempt to tame them.
BUT! Then late Summer happens and HELLO free blackberries. Ripe for the taking. In the most literal way possible.
I used to pick buckets of blackberries almost every morning (and I had the purple tongue to prove it!) when I was out walking my dog. Now, I’m forced to purchase most of my blackberries from the grocery store (oh the horror). But I still manage to eat (and drink!) more than my fair share each Summer.
This Blackberry Sauce recipe is one I started making in Seattle, when I had more blackberries than I knew what to do with. And even though my availability of blackberries has reduced significantly, I still love making it today. It only requires 5 ingredients and 5 minutes of time. And it transitions flawlessly throughout the entire spectrum of mealtimes. Try it at breakfast with yogurt, oatmeal, pancakes or waffles. Use it as a topping for grilled chicken, pork or salmon. Or enjoy it with ice cream, cheesecake or pound cake. The possibilities are endless!
This post was originally published here on July 24, 2014. I’ve updated the photographs and text to better showcase this delicious (and easy!) Summer dinner.
Eeeek! You guys! I’m starting to have anxiety about the end of Summer.
I know, I know. It’s only mid-July. But last week my grocery store put out their Halloween candy and that kind of sent me into a feverish downward spiral. I literally just stood in the aisle staring at the rows of pumpkins and ghosts and felt an equal mix of extreme sadness and intense rage.
Cue anxiety attack.
Also, can we seriously talk about Halloween candy at the grocery store in July. WTF is wrong with everyone. Just NO! No, no, no, no, no, no, no…!!!
Anyways. Since eating always improves my mood, I went home and decided to whip up the ultimate Summer dinner: Spicy Grilled Shrimp with Coconut Lime Rice and Peach Salsa.
Fall: stand down. You’ve been warned.
This recipe has a couple separate parts that you need to prepare. But it’s so worth it. And all the steps are super easy. I promise.
The shrimp are spicy and crazy flavorful. And they take only a few minutes to cook up on the grill. And the fresh peach salsa is the perfect blend of savory and sweet notes. It’s great not only in this dish, but also on just about anything grilled: chicken, pork, salmon, etc. You can also put it on tacos. Or just scoop it straight onto some tortilla chips. You get the idea. Find a way to get this peach salsa into your body in any way possible.
But the coconut-lime rice might just be my favorite part about this whole recipe. Seriously. Making rice with canned coconut milk instead of water is a total game changer. It feels tropical and luxurious, but still easy. Just like how Summer should feel.
So tell me, how are YOU celebrating Summer these days? Give me some more ideas for my Summer bucket list. Because it’s not over yet, and I tend to make the most of it!