Creamy vanilla-kissed filling, bright summer berries, and a buttery shortbread crust made with a trio of gluten-free flours – this baked raspberry mascarpone tart is an easy win.
I’m popping in briefly today to share this easy, gluten-free baked raspberry mascarpone tart that I whipped up the other night. A few of you saw it in my IG stories and asked for the recipe and I’m only too happy to share. It’s late in the season for raspberries, but I found some incredibly flavorful ones from Coke Farm, which is kind of produce royalty, at our co-op. They and an extra container of luscious mascarpone from my friends at Vermont Creamery inspired this tart.
This verdant spread is like a cross between tomatillo salsa and guacamole. Serve up a batch of avocado tomatillo salsa with a platter of chips and vegetables for dipping, or dollop it on tacos, chilaquiles, enchiladas, or burrito bowls.
This time of summer is always bittersweet. Technically we still have weeks of the season left, but since many schools start back about this time, I keep hearing things like “summer’s over!!!” It always sends me into a panic. Have I eaten enough peaches, nectarines, plums, and tomatoes yet?? NEVER.
When you need cheesecake but it’s too hot to bake, these creamy chèvre cheesecake popsicles marbled with fresh blueberry compote and topped with graham cracker crumbles satisfy on the warmest of days. Thanks to Vermont Creamery for sponsoring this post!
When I was nineteen, I spent a few delicious days in the Loire Valley touring castles, fawning over the scenery, and falling in love…
Tart cherry compote, tangy whipped yogurt, and caramelized crunchy meringue studded with toasted nuts and seeds makes this tart cherry Eton mess an easy summertime dessert winner.
Pavlova, Eton Mess, macarons, and other meringue-based desserts are usually on my no-fly list – I almost always find them overly sweet, bland, and texturally lacking. Unfortunately for me, meringues are cheap, easy to make, and naturally gluten-free, so I’m often stuck with the aforementioned sweets as the only dessert option at restaurants and bakeries.
This green goddess potato salad gets a kick from pickled shallot, crunchy vegetables, and an herbaceous, creamy dressing. Originally posted here in 2011, I’ve updated the recipe with a few changes and new photos.
When you’re a vegetarian, it’s essential to have an array of tasty, hearty side dishes at any given barbecue or potluck. Bonus points if the side dish could serve as your main dish, just in case it’s slim pickings in the veg department. Enter this green goddess potato salad packed with crunchy vegetables, kicky dressing, and some custardy eggs for extra protein.
These Vegan Matcha Mint Chip Popsicles burst with the flavors of green tea, fresh mint leaves, and dark chocolate all wrapped up in a creamy cashew coconut base.
I’m in the middle of a busy week of family visits, video shoots, and being horrified/enraged at our government, but I’m popping in (see what I did there?) to quickly share the recipe for these soothing green matcha mint chip popsicles. The chocolate is for therapy, the matcha is to fuel your fight for justice, and the mint will hopefully cool the burning hot rage that bubbles up inside. (And if you’re looking for a tangible way to help reunite immigrant families, you can donate here.)