Blueberry Crostata | Garlic, My Soul

I love snacking, and I love hummus. But I don’t always know what kind to buy, and sometimes I just want some extra garlic in mine (am I right?) So recently I made some white bean hummus with extra garlic. Because isn’t that what this blog is all about? Garlic? I think yes.

Hummus is definitely easy to make and somehow tastes a lot fresher when you do it yourself – maybe the lemon has something to do with that. I made this one with half white beans and have chick peas, but feel free to use chick peas all the way if that’s what you’ve got.

Blueberry Crostata | Garlic, My Soul

You can also use this basic recipe and make what you want with it – add basil, cilantro, parsley, or sundried tomatoes, chopped up olives, peppers…you get my gist. Make whatever flavor of hummus you’re in the mood for – and you can make it as thick or as thin as you want – I like mine nice and thick, but if you want it thinner, just add a bit of oil.

This hummus was super garlicky, but I maintain it’s because I used garlic cloves that were HUGE and super fresh…which made it very potent. I will admit, I enjoyed this with some salt & vinegar chips because I am a monster.

Blueberry Crostata | Garlic, My Soul

Do not skip on the tahini, though. Tahini is what makes hummus just leveled up. Tahini is made from sesame seeds, and it is a great addition to a salad, sandwich, a falafel wrap, kabobs..I could go on. I also could put tahini on everything, and I think you should, too. The recipe is below – enjoy with pita, pita crackers, tortilla chips, or veggies!


August! The dog days. We have made it to the height of summer, a time for cold smoothies (hence this calendar inspired by a Fig & Kale Smoothie) and grills and catching the sunshine before we head into the back-to-school time of year. The sun is starting to set a bit earlier and we know that fall is coming, so we have to have all the fresh fruits and summer vegetables we can before we’re over zucchini and ready for pumpkins.

PSST – here’s your tablet version for horizontal and vertical!


Well folks, I royally failed on getting this to you on time because it’s two days away from August, but I’m putting it up anyways because I feel like there are a lot of these that are going to be in season for August too, so don’t worry.

Avocado
Blueberries/Blackberries
Cherries
Corn
Cucumber
Green Beans
Greens
Melons
Radishes
Stone Fruit (Peaches & Plums, etc.)
Spinach
Strawberries
Tomatoes

So first of all, everyone eat ALL THE AVOCADO TOAST THIS TIME OF YEAR. You can eat like 100 things on this list – radishes, tomatoes, and spinach, with avocado on toast. Put some berries on the side. You.are.welcome.

I would be remiss if I didn’t include a smoothie. This is a Blueberry Cumber Smoothie. Today I had a smoothie that was kale, almond milk, blueberries, Greek yogurt, and ice. Yum. Either of these are seasonal and fresh and a great breakfast or snack.

These Shrimp Tacos are topped with all sorts of seasonable veggies – mostly roasted Corn, Peppers, and Onions. These are great for the grilled dinners when it’s too hot to turn the oven on, but you want something hot and great. It’s a great way to get tons of veggies in your dinner plus corn, hello? The best this time of year.

Stone fruits are bomb and I love them. But I always feel like they are not ripe and then REALLY RIPE and sometimes I end up with too many to eat so I like to put them into a smoothie OR put them into a crisp or crumble. Some kind of awesome dessert with a topping and some whipped cream or vanilla ice cream – enter this Tiny Peach Crisp. They’re perfect for when you have one or two too-ripe stone fruits but you don’t want to make an entire pan. Plus, let’s be real, crisp is best fresh and hot.

With that, we almost head into August, and I promise next month to be more timely! Happy summer produce you guys!


Tomatoes. Is there a better flavor? When it comes to summer, tomatoes are THE thing that I think of. But you’ve gotta be patient and wait for the good ones. And oh, where these good. Heirloom tomatoes are like gold this time of year.

Fried Green BLTs | Garlic, My Soul

Fried Green Tomatoes have a special place in my heart, but you can’t always find good ones. To the farmers market, to find the perfect heirlooms. Big, small, it doesn’t matter – but I love finding juicy ones that are ready.to.fry.

Fried Green BLTs | Garlic, My Soul

We were inspired by a recipe in Sheryl Crow’s cookbook, for these fried green tomato BLT sandwiches. The idea is to use your fried green tomatoes as the bread. Sheryl (and her personal chef, Chuck White) made a slightly fancier version with arugula, pancetta, and a garlic aioli. But we decided to keep it simple with regular old bacon, butter lettuce, and mayo.

Fried Green BLTs | Garlic, My SoulFried Green Tomatoes (a big batch)

Ingredients:
3 ripe, green tomatoes
flour
2-3 eggs
cornmeal
vegetable oil

Directions:

1. Slice your tomatoes into 1/4 inch rounds.
2. Pour about 1/2 inch of oil into your cast iron or dutch oven, and heat to about 350 degrees.
3. Set out flour, beaten eggs, and a mixture of cornmeal and flour that is about 2:1 cornmeal to flour.
4. Dip the tomatoes in flour, then egg, and finally the cornmeal mixture.
5. Fry the cornmeal-coated tomatoes in oil for about 2 minutes per side, and set on a paper towel lined plate to drain.

To Assemble BLT’s:

Lay one fried tomato on a plate, spoon a small amount of mayo on top, followed by a layer of bacon. Add a layer of lettuce or greens, and another layer of bacon, mayo and top with the second tomato. Serve with a tomato emulsion sauce for an extra tomato kick!

Fried Green BLTs | Garlic, My Soul

Yum, Enjoy these all summer long with your tomato bounty!


Peaches & Cream Popsicles | Garlic, My Soul

Anyone who knows me knows that I LOVE POPSICLES. I try not to eat them too much because #sugar, so I got stuff to make my own a couple summers back and I am obsessed. Basically an ice pop is a smoothie in frozen form, and a smoothie is just fruit and veggies in liquid form, right? So…these aren’t the worst for you. It’s summer, so ice pops are basically NEEDED to get through when you live in SoCal!

These are Peaches & Cream Popsicles. These are made of peaches, yogurt, and coconut milk. They are simple to put together, and they are the perfect after-work or after-dinner treat. Peaches at this time of year are BALLER and they make me smile wide and think of endless dessert possibilities. I am itching to make peach crisp, but for now, these will have to do.

Ingredients

2 medium peaches, roughly chopped
1 peaches, diced
½ cup coconut milk
5 ounces container of plain yogurt

Directions

1. Put your yogurt and milk into the blender, along with a cup of peaches. If you have a crappy blender, like, me, rough chop your peaches first.
2. Pour the liquid into a Pyrex that has a pouring spout (makes it easier when pouring your pops!)
3. Dice the rest of your peaches, then put those in and mix well.
4. Pour into popsicle molds, and let freeze until solid, at least 5 hours or overnight.

Peaches & Cream Popsicles | Garlic, My Soul Peaches & Cream Popsicles | Garlic, My Soul

Enjoy these while watching the thermostat climb up and up and up….keep cool, chickadees!