It’s been like 105 here in LA, but that hasn’t stopped me from wanting to make a big batch of Corn Chowder. There are a handful of dishes that just make me feel like summer’s here – and this is one of them (alongside Ice Pops and Ice Box Cake and Mac Salad.)

I’m starting to see more and more corn available and it is making me very excited for summertime grilling and perfect dishes full of sweet corn blistered on the grill.

I might have to fill my freezer with some soup before the baby comes – I’m about to enter my third trimester and I think I am going to be slowing down a bit soon as the heat turns up and the belly grows OUT. Anyone else really pregnant in the summer? How did you survive the heat?

Type: Soups
Author: Jennie
Difficulty: Intermediate

Prep Time: 25 minutes
Cook Time: 30 minutes
Servings: 8

Ingredients

  • olive oil
  • 3 stalks celery
  • 1 medium onion, chopped
  • 5 ears corn, sliced off cob
  • 1 red bell pepper, diced
  • 3 medium red potatoes, diced
  • 3 cup chicken broth
  • 1 cup plain yogurt
  • 1.5 cup milk
  • 1/4 teaspoon thyme
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon cumin
  • s/p
  • fresh parsley, garnish

Directions

  1. Chop all things: celery, onion, corn, bell pepper, potatoes.

  2. Place olive oil (about one tablespoon) into your pot or Dutch oven, and heat over medium heat. Add onions and allow to sweat for about ten minutes.

  3. Add your potatoes, celery, and stock. Then, add all our spices. Allow to simmer for about five minutes (until potatoes soften.)

  4. Add your bell peppers and corn, and cook for another five or so minutes. Do not fret if you feel like this will not be enough liquid; it will be.

  5. Take about a third of your soup and place it in your blender; add your yogurt to this mixture, and blend until smooth, and return to the pot.

  6. Add your milk to the pot, stirring to combine. Salt and pepper, and allow to simmer until you're ready to serve, but no less than 15 minutes. Serve with parsley, bread, and sour cream.

Summer’s the very best time for all the fruit. I can’t get over just how much I am in into berries right now, you guys. I originally was going to make this a cherry cobbler, but then I saw the strawberries and blueberries and thought, “Oh, yeah” and before I knew it, I was putting all the berries into this.

Pitting cherries can be quite satisfying. Now, you can do it with a wine bottle and chopstick, like we used to, because as I have mentioned before I’m not that into one-use tools; however have a cherry pitter does make these that much easier to eat. (PSST that’s not the one I have, but I am sure it’ll work just fine.)

Cobbler is great because you can adapt it to whatever fruit combo you’re into. I am not a huge fan of raw strawberries, for example, but they’re pretty delicious when cooked, so I like them in a cobbler. Use whatever you want – raspberries would also be PERFECTO in this.

I used the dough like biscuits on top, but you can use it to make one big piece, if you want. Whatever you feel in your heart. The recipe is adapted from King Arthur Flour, so you know it’s perfect. I used my cast iron, but you can use a casserole dish if you want – just make sure the sides go up high enough so the cobbler insides don’t bubble over.

Recipe below – happy summer baking, my friends!

Type: Baking, Treats
Author: Jennie
Oven Temperature: 350°
Difficulty: Intermediate

Prep Time: 30 minutes
Cook Time: 45 minutes
Servings: 6-8

Summary

Adapted from the KAF All-Purpose Baking Cookbook.

Ingredients

  • 2 pounds (8 cups) blueberries, cherries, strawberries
  • 1 cup sugar (white or brown)
  • 1 tablespoon cornstarch
  • 2 1/3 cup all-purpose flour
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1 tablespoon baking powder
  • 4 tablespoon unsalted butter
  • 3/4 cup buttermilk
  • 1 egg

Directions

  1. Rinse fruit, and pit your cherries.

  2. Grease a cast iron - I used a 12-inch cast iron that has 1.5 inch sides - you need the sides so that your insides don't bubble over.

  3. Put your fruit, cornstarch, and 1 cup sugar into a bowl and mix well. Let sit, and meanwhile make your dough.

  4. Measure flour, then add remaining dry ingredients - 1 tbsp sugar, 1/4 tsp salt, 1 tbsp baking powder. Then, cut up your butter and add in the butter until it looks like course cornmeal.

  5. In a wet measuring cup, measure out 3/4 cups of buttermilk and add your egg. Mix well. (Hint: if you don't have buttermilk, add 1/2 tbsp white vinegar to milk and let sit for 10 minutes then use as buttermilk.)

  6. Add your wet to your dry, and mix together quickly. Turn your oven on now - 350 F.

  7. Now, turn out your dough onto a floured surface and "fold over gently until it's reasonably cohesive" (what a great quote, right?)

  8. Shape your dough into a ball. Dump your fruit into your cast iron, then cover with your dough. I broke my dough into 4-5 dumpling-sized balls; do what you feel in your heart.

  9. Bake for about 45 minutes, or until the top is browned. Serve warm with vanilla ice cream or whipped cream.

July is here! Summer in full swing, windows open. Cold glasses of something delicious poured, ready to drink over a game in the backyard or a really good book at the beach or pool. I’m getting really into mocktails this summer because I can’t drink, but if you can then you should definitely be enjoying the inspiration for this month’s calendar, the Blueberry Margarita.

PSST – here is the Tablet version.


I can’t believe June’s almost over and I haven’t posted this yet!! Sorry team, I’ve been a bit behind with travel and pregnancy and guys it’s 107 degrees here and I can’t believe. Anyways, I’m here now with a roundup of what’s in season and some recipes you can make when it’s less than 107 degrees out and you can actually turn on your oven.

Avocado
Beets
Blueberries
Broccoli
Cauliflower
Cherries
Eggplant
Grapes
Greens
Kohlrabi
Okra
Bell Pepper
Strawberries

I’m starting with this Avocado Date Smoothie. Because you don’t have to turn the oven on for this one, right? Add plenty of extra ginger to this one because you need a great balance of sweet, smooth, and ginger.

Next up, you guys I am so obsessed with blueberries right now I can’t even help it. I’ve been eating tons of berries which has been great for the baby, I’m telling myself, and I’ve been getting in ALL THE FRUIT. I think being this pregnant in the summer was a good time to if only for the fruit intake. This Blueberry Crostata is the perfect way to appreciate a big batch of berries. Get at it.

I will never not tell you to make this Strawberry Spinach Salad. It is full of strawberries, spinach, micro greens, and burrata. Who can say no to burrata?! Not me. Add whatever greens you want (maybe spinach and/or arugula) and if you’re feeling crazy, maybe add blueberries or some other fruit? Just.saying.

Finally, because I am not a monster, here’s a cocktail recipe. With in-season veggies of course. These Bell Pepper & Radish Martinis are bomb. Sweet. Boozy. Perfect. I can’t have one of these, but you should. Or maybe I’ll make some virgin ones. Which, basically then is just juice. But delicious juice!

Go forth. Use this list to get your seasonal produce. Make some delicious foods. Have some amazing smoothies and maybe bring me over a cocktail?


June! Summertime, summertime! Birthday month! We love June and we love the summer. Endless nights of sunshine. June is the start of ice cream and parties and weddings and all the berries, but it’s also really the time for ICE CREAM. This month’s calendar is inspired by our Cherry Ice Cream recipe and I cannot get over how good the cherries I’ve already had are. Hope you love this as much as we did, and make sure to check out Girl Love That’s other work ova here.

PSST –  Tablet version here.