Georgia Peach Salad with Arugula, Avocado, and Grapefruit

Before I moved to Georgia, I'd never eaten a peach before. I had eaten things that looked a lot like peaches, had fuzzy peach-like skin, and had that funky pit in the center. But, the flavor of these imposters was dull and the texture of the flesh was mealy. Nope. They couldn't have been peaches. I saw signs for Lane Farms (a peach orchard about 15-20 minutes from here in Fort Valley) that boasted fresh Georgia peaches and so I went - on a hunt for something that had flavor. And that, my friends is what I found. After eating one of their peaches, I knew that all the peaches I'd eaten before were faux fruit - peach imposters.

Since I got those peaches, I've put them on my cereal each morning, added them to salads for lunch, and eaten them with angel food cake for dessert. I was watching my favorite cooking show, Back to Basics with the Barefoot Contessa, and she made an avocado and grapefruit salad. It looked delicious, but I wanted to spice it up a bit (no offense, Ina. I love you.). I just made her recipe and added fresh baby arugula and some sliced Georgia peaches!

It was the perfect lunch - the acidity of the dressing and grapefruit went perfectly with the peppery flavor of the arugula and the sweet goodness of the peaches.

As you can see, I enjoyed it quite a bit. I encourage you to enjoy the last of this season's peaches... especially if they're Georgia peaches. The other ones in the grocery stores... well... we know all about them.

Enjoy!

~ Mari

Splendid Ice Cream, Indeed

It arrived! Our ice cream from Jeni's Ice Cream (in Ohio) arrived in the mail yesterday. And first, can I just say how ridiculously satisfying it is to receive ice cream...on your front doorstep? Amazing.


We opened the box and... there they are! Four pints of delicious-ness (but, we didn't know that yet)! We ordered Queen City Cayenne, Meyer Lemon Yogurt, Dark Chocolate, and Goat Cheese with Roasted Red Cherries. OH my goodness.

First, we tried the Dark Chocolate. It was like eating a creamy frozen brownie... bittersweet with a dry mouthfeel afterward. Hands down THE best chocolate ice cream I've ever eaten.

Then we tried the Queen City Cayenne. When you first put it in your mouth, it tastes like a ligh chocolate cinnamon ice cream with rich undertones... and then you feel it: the back of your mouth and your throat are on fire with sweet cayenne! Genius!

Then We tried the Meyer Lemon Yogurt. You know how really ripe Meyer lemons smell? Well, that's how this ice cream tastes. It is creamy, yet light, and has the perfect amount of sour lemon flavor. I want to eat some again just talking about it!

And how about that splendid flavor combination above? I could barely contain myself over this one. GOAT CHEESE... in ice cream? Holy guacamole, it was delicious! You could taste the goat cheese, but it wasn't overpowering. It was like cheesecake, but with goat milk. Then - there were huge, succulent roasted sour cherries... it was almost too much to take.

In summation, if you want to get someone an AMAZING gift (namely, me. just kidding. not really.), I would send some Jeni's Ice Cream her/his way. I still can't choose my favorite. Each one I taste at that moment is my favorite... in that moment. I can't wait for lunch...so I can eat dessert!

~ Mari

Rosemary Lemonade

If you've got warm weather on the brain, this is sure to get you smiling! (You know that lemonade makes you smile...) So, if you've got lemons, rosemary, and sugar - you've got a unique drink that is great for a warm afternoon in the sun.

Rosemary Lemonade

5 cups water

2 cups sugar

1/2 cup fresh rosemary (3 sprigs)

8 lemons, juiced & strained

In a medium sauce pot, heat 3 cups of water. While it heats (before it boils), add the 2 cups of sugar to the pot. Stir as it heats, bringing it to a boil. Allow it to boil for about a minute.

Turn off the heat and put 3 whole sprigs of rosemary (1/2 cup of rosemary leaves - off the stem) into the water.

Let the rosemary sit in the hot water for a few minutes (as long as it takes you to squeeze the lemons!).

Take 8 lemons, halve them, and squeeze as much juice as you can out of them!

You'll wind up with about that much juice (below).

Next, strain the lemon juice (don't want any seeds in there!) into a pitcher or storage container.

Then strain the rosemary water liquid into the same pitcher, add 2 more cups of water (this makes it not QUITE as intense), stir it around, and VOILA! Rosemary lemonade!

I like how it has a green tint to it - and the flavor is unlike anything you've ever tasted! It's hard to describe, but it doesn't really taste like rosemary. It's just a hint of an herbal flavor. Chef Joe Cairns taught me how to make this in school - and now I'm passin it on to you!

Enjoy!

~ Mari

Ridiculously Easy (and Tasty) Roasted Veggies

In my book, one never needs an excuse to eat broccoli or Brussels sprouts. But, I know plenty of people who would beg to differ. Whether you're a die-hard broccoli/B. sprouts fan, or you hate the thought of their green grossness, I think you'll like this dish. (But, if you still hate them after this, you can use almost any hard veggie - beets, carrots, parsnips, etc.)

First, preheat the oven to 375 degrees F. Then take your broccoli stalks and chop them up - I cut the bushy part of the broccoli from the stalk, peel the stalk & slice it into discs, and separate the broccoli florets. Then I take the fresh B. sprouts and lop (I love that word) the brownish little ends off, peel off the ugly outer leaves, and slice the little buggers in half. Next, peel some whole garlic cloves (can you ever have too much garlic?). Throw all of your goodies onto a pan (with an edge), douse with extra virgin olive oil, sprinkle with salt and pepper, and toss with your hands.


Stick your pan of yummies into the oven and let roast (tossing with a spoon every so often) for 20-30 minutes or until the tips of the broccoli are brown, the B. sprouts are crunchy and browned, and the garlic is smooshy and soft.

Now get out some parmesan cheese and a lemon. Zest the lemon (about 1 Tbsp.) and grate some cheese (about 1 Tbsp.) into a serving bowl.

When your veggies are done, dump them into the bowl and toss with the zest and cheese. Squeeze about 2 Tbsp. of fresh lemon juice on top and grate some more cheese over top of your masterpiece.

Eat and enjoy! If that doesn't make a broccoli/Brussels sprout believer out of you then I don't know what will!

~ Mari