Zesty Five: September 1-7, 2013

Roasted Beet and Carrot Salad with Chickpeas and Goat Cheese

roasted-beet-carrot-saladPhoto credit: The Amateur Gorumet

Bringing together roasted vegetables into a salad creates a whole greater than the sum of the parts. This is especially true with the right accents, like soft cheese and dressing. Here Adam, The Amateur Gourmet, goes the extra mile by painting his dressing onto the vegetables with a pastry brush!


Fig, Lobster Mushroom, and Taleggio – Late Summer Tarts

This is a beautiful case of taking quality seasonal ingredients and combining them into something simple, yet spectacular. Aran from canelle et vanille devised them to showcase particular tart cases. Using pre-made cases is a good cheat if you’re light on time, but you could also make your own of course (pastry is fun!).

Egg-Free Chocolate Mousse with Brandied Cherries

Egg-Free_Chocolate_MoussePhoto credit: That Skinny Chick Can Bake

The combination of chocolate and cherry is a classic, and something that can be fun to experiment with. Here Liz from That Skinny Chick Can Bake cooks her cherries in brandy, making them delightfully boozy. It’s an idea you could definitely play around with.


Vanilla Bean Waffle Ice Cream Sammies with Maple Berry Mash

The name is a mouthful and I bet the ice cream sandwiches are too. Laura from The First Mess adapts a Fauxmartha waffle recipe by packing them with delicious ice cream! At first thought it seems the ice cream will melt away, but actually I don’t think something this tasty would last long enough for that to matter! :)

Dairy-Free Creamsicles

dairy-free-creamsiclesPhoto credit: The Fauxmartha

Having inspired the previous recipe, The Fauxmartha Melissa delights us with another. Using coconut cream to make popsicles sounds divine, and fruity additions should work just right. Make sure you get the quality, full-fat coconut cream!

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