The Best Recipes Of The Summer To Make This Fall
After scrolling through Instagram and seeing several back to school posts (eek...it's that time already?!?!), I realized I was long overdue in getting these recipes on paper and to you. I've been making these dishes all summer and the best part is they are fall worthy so, it's not too late to get cooking!!!
Plus, like everyone, my New Years resolution was to eat healthy, exercise...etc., etc., etc. Now, more than half way through 2018, I'm finally starting to get into a groove. We've been buying fresh fruits and vegetables, eating lean meats and have found these recipes have helped get us on the right path.
Below you'll find our favorite recipes of the Summer that you can continue making into the Fall. The line up includes:
- Spinach Salad with Peaches, Almonds + Basil Dressing
- Ricotta, Tomato + Plum Salad with Basil
- Roasted Broccoli with Chickpeas, Pepitas, Golden Raisins + Tahini
- Simple Broiled Salmon
We serve these dishes on our blates, our minimalist inspired plate / bowl combo (which were recently noted in Southern Living Magazine) and enjoy alongside a glass of wine or sake in one of our pottery mugs. Bon appetit!
Spinach Salad with Peaches, Almonds + Basil Dressing
This recipe is so easy and inexpensive. It's beyond satisfying and healthy.
- Simply dice up a few peaches, mix them together with a bag of spinach and sprinkle in some slivered almonds.
- To make the dressing, puree together a few large heaping handfuls of basil, 1/4 cup of olive oil and 2-3 tablespoons of sherry or champagne vinegar and a little salt and pepper. I use a Nutri Bullet to create the dressing. I find the longer the dressing sits, the more basil flavor comes out so make in advance if you have the time. And, it keeps for a day or two.
- From there, drizzle the dressing over the spinach, peach and almond salad and enjoy.
Ricotta, Tomato + Plum Salad
This recipe comes to us from The Ecology Center's Community Table event with Ironside, one of the best restaurants in San Diego. Both organizations believe in eating what's available, seasonal and fresh. Plus, they make use of every edible part. To make this unique and delicious salad:
- Cut up two to four heirloom tomatoes as well as two to four fresh plums (and peaches too if you'd like).
- Tear up large pieces of basil and drizzle olive oil over the mixture of tomatoes, plums and basil so it's nicely coated.
- From there grab your serving dish or plate. We use our largest blate if we're serving family style or our medium sized blate to make individual servings. Place a few spoonfuls of ricotta on the bottom of the serving dish or blate so it's nicely covered and would make for a nice tomato to plum to basil to ricotta ratio.
- Place the tomato, plum and basil mixture over the ricotta (or place the ricotta on top as shown). Add a little more salt + pepper and olive oil (if you think it's needed) and serve. It's light, so fresh and perfect for a late Summer or early Fall evening.
Broiled Broccoli with Chickpeas, Pepitas, Golden Raisins + Tahini
I make this dish weekly because it goes well with any protein. It's a go to year round dish...great for Summer but Fall and Winter as well. I buy the semi-prepared raw yet pre cut broccoli at Trader Joes. It comes in a bag and the amount is perfect for our family for one meal. It saves a little prep work and makes clean up easier.
- Place the broccoli in a bowl, add a few tablespoons of minced garlic, a splash of lemon juice, a few tablespoons of olive oil and salt and pepper. If you like a little heat, sprinkle in a few red pepper flakes.
- Place the mixture on a baking sheet and place in the oven on the top rack (so its about 3-4 inches from the top of the stove).
- Turn the stove on to broil.
- After just a few minutes move the broccoli around so it cooks evenly. I like to allow ours to get a tad burnt in spots...so monitor closely and cook to your liking. Otherwise, you'll end up with extremely burnt broccoli =). Let cool.
- In a bowl add one can of clean and drained chickpeas, a few handfuls of pepitas, a few handfuls of golden raisins.
- Is a small bowl mix together a few tablespoons of tahini with a 1/4 cup of olive oil until a smooth dressing.
- Add the broccoli to the chickpea mixture and drizzle the dressing over until everything is nicely coated.
Simple Broiled Salmon - How To Cook It Perfectly
The secret to perfectly cooked salmon is cooking it properly. I turn the stove on the broil setting but set the temperature down from the standard 500 (the standard broil setting) to 425 degrees. This is the key to getting the salmon to be cooked through while achieving that slightly crispy top. Place your salmon on a broiling pan or cooking sheet. Flavor generously with salt and pepper. Then, once the oven has been turned on, place on the top rack of the oven so the top of the salmon is about 3-4 inches away from the top of the stove. Cook for 15-18 mins (cook time varies slightly based on the thickness of the piece). Let sit for a few minutes before serving.
All of these dishes pair well with white wine. If you're entertaining, our Carafe + Cup set is a fun and unique to incorporate functional art pieces into the table scape. The Carafe holds 25 ounces, a bottle of wine and the cups hold six ounces, a standard glass of wine.
About CLAY + CRAFT's Minimalist Inspired Blates
As mentioned above, we serve and eat each dish and meal off our Blates.
Here's a bit more information on our Blate Collection:
Designed with the minimalist in mind. A simple, useful tried and tested balance of a bowl and a plate. Natural yet subtly refined, minimal and thoughtfully designed. The organic collection comes in three sizes and could serve just about every purpose from a serving dish, dinnerware plate, salad dish, soup bowl, bread plate to dessert dish.
Dishwasher and microwave safe, each dish is durable for everyday use yet exudes an understated and elegant touch to entertaining. If you’re ready to reduce clutter and free up some kitchen shelf space, these plates + bowls = blates, will become your one stop shop, go to for dinnerware and plateware.
Each plate is unique and perfectly imperfect. Created by allowing the clay to go where it wants to go yet each blate has been refined for volume and size consistency.