Recipe: Peach & Pecan Oat Crumble Bars — Dessert Recipes from The Kitchn

Just after my husband, Mike, was born, his parents bought 40 acres of a retired peach orchard in rural Missouri, with a plan to live off the land and build a more pastoral sort of lifestyle for their children. And while that peach orchard may have been retired from the yearly grind of farming, it still put out a crop of peaches every summer. And that's what my husband ate, as a baby and as a toddler: bite after bite of tangy yellow summer peaches. This early diet clearly left an impression. Peaches? He can't get enough of them.


Recipe: Boozy Campari Citrus Pops — Dessert Recipes from The Kitchn

Remember the childhood joy of slurping an icy popsicle on a hot day? These pretty pastel pops serve up summer nostalgia with a boozy adult twist.


How To Make Bread in the Slow Cooker — Cooking Lessons from The Kitchn

Are you sitting down? OK, good, because what I'm about to tell you might just blow your mind: You can make a loaf of fresh, warm, homemade bread in your slow cooker. You read that right. You don't have to turn on the oven this summer to get your fresh bread fix — just plug in your Crock-Pot.


Recipe: Summer Farro Salad with Tomatoes, Cucumbers & Basil — Side Dish Recipes from The Kitchn

Here's a delicious and versatile recipe to add to your summer rotation: cherry tomatoes, cucumbers, and loads of basil are tossed with hearty and healthful farro to create a perfect pairing for any time of day.


Recipe: Popeye Pesto Tofu Scramble — But First, Breakfast!

In my never-ending quest to think about quick, simple, protein-heavy breakfasts, I've been experimenting a lot with tofu scrambles over the past few weeks. My main reference for these egg-free scrambles is the one our college dining hall used to make as one of their "breakfast-for-dinner" nights — their version was a Southwest number, replete with huge chunks of red pepper, undercooked onions, and yesterday's leftover beans. Let's just say, the bar was set very, very low.

I always knew there had to be a better way to make this tofu scramble — one that just put the tofu front and center with a nice flavorful pesto and a handful of spinach to complete the meal. With some tweaking and tasting, we've arrived at that very tofu scramble, and I'm excited to share it with you today.


Recipe: Blackberry Chia Jam — Pantry Recipes from The Kitchn

A low-sugar, all-natural jam that takes only minutes to prepare? Yes, there is such a thing! All you need is fresh fruit, lemon juice, chia seeds, and honey, and you can have a batch of homemade jam that is not only quick but quite low in sugar, too.


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