#drinkthesummer: Heirloom Tomato Gazpacho with Fennel, Orange + Cardamom ⎮ happy hearted kitchen#drinkthesummer: Heirloom Tomato Gazpacho with Fennel, Orange + Cardamom ⎮ happy hearted kitchen#drinkthesummer: Heirloom Tomato Gazpacho with Fennel, Orange + Cardamom ⎮ happy hearted kitchen

When I was working in montreal this winter I bought a pair of shoes for seven dollars at a department store. I knew they wouldn’t last me very long but I needed a pair of indoor shoes for my retail job that weren’t hiking boots or running shoes. I’ve been employed by a kitchen here in town and I’ve been wearing those same shoes during every shift. I’ve been working as a baker and also doing a little kitchen prep work and those shoes are now covered in everything from pastry flour to chipotle mayo. This summer has been hard, trying to find time with Matt to remind ourselves why we moved here; the mountains, the air, the two of us. I’ve worked in kitchens before but I found myself having trouble settling in to this one. A big part of growing older is that  I am more aware of what serves and inspires me. The work we do everyday should do just that – inspire. I had no connection to the work I was doing and I was desperate for more creativity. I decided it was time to move on, which was a hard decision for me not really knowing where I was going next. I finished my last shift, walked out the door and took off my shoes. I tossed them in the closest garbage can I could find and biked the rest of the way home in sock feet through the cool night air. If we learn to say no more to these things that don’t serve us, for which we have no passion for – we open up a space to say yes to the things that matter most. This is where it starts.

A lot can change in a few months, but so much can also happen in a year.  Last year around this time I had my feet up on a couch in northern sweden when I received an email from Sherrie. #drinkthesummer was happening but Matt + I were midway through our summer adventure and being a part of the party just wasn’t going to fit into the plans. Fast forward one year; new town, new home, same liquid dinner party. And this year I wasn’t going to miss out. Sipping on my favorite new flavors, barefoot on the porch. Say no more to the things that no longer serve you, and say heck yes to the things that do.

#drinkthesummer is here you guys, stay thirsty.

BOOZY!

With Food + Love | Basil Fig Vodka Smash
A Little Saffron | Beach Bum’s Rum
A Thought For Food | Tarragon Tequlia Swizzle
Downshiftology | Limoncello Prosecco with Blueberries and Thyme
Heart of a Baker | Green Tea Mint Cooler
Hungry Girl por Vida | Whisky Peach Alexander
The Green Life | Spiced Plum Fig + Kombucha Cocktail
Floating Kitchen | Peach Sun Tea + Bourbon Cocktail
Beard and Bonnet | Easy Melon Mojitos
EGD | Backyard Peach Sweet Tea
Appeasing a Food Geek | Basil + Black Pepper Gin Sour
Vegetarian Ventures | Garden Tonic Punch
Nosh and Nourish | Mango Margaritas with Chile Lime Salted Rims
Domesticate ME! | Watermelon-Basil Mezcal Margarita
The Foodie Nurse | Husk Cherry Margarita
my name is yeh | Choose Your Own Adventure Bloody Marys
Sevengrams | Cucumber Gin + Chartreuse Cocktail
Wicked Spatula | Coconut Gin + Tonic
Eat Boutique | Sbagliatos + Homemade Sweet Vermouth
Nutritionist in the Kitch | Healthy Muddled Blackberry Piña Coladas
Chocolate + Marrow | Pequito Verdecito
The Solstice Table | Jalapeno Watermelon Cooler
HonestlyYUM | Watermelon Fresh Herbs + Sotol Cocktail
Seasonal Cravings | Strawberry Lime Gin Rickey
Salted Plains | Frozen Honeydew Daiquiris
The Broken Bread | Honeydew-Ginger Apricot Mojitos
Fix Feast Flair | Ginger-Berry Splash Cocktail
Turntable Kitchen | Summer Cooler Cocktails, Two Ways
Foolproof Living | Blueberry Dark Cherry + Calvados Cocktail
Dessert for Two | Salty Melon Slush
The Wood and Spoon | Honey Basil Margaritas
Milly’s Kitchen | Golden Watermelon Ginger Basil + Tequilla

NOT BOOZY!
Heartbeet Kitchen | Salty Watermelon Shrub Elixir
TENDING the TABLE | Raspberry + Fig Hibiscus Cooler
Snixy Kitchen | Lavender Earl Gray Blackberry Ice Cream Floats
The Bojon Gourmet | Vanilla Rooibos Peach Ice Cream Floats
Gratitude and Greens | Hong Kong Style Crushed Watermelon Ice
My Heart Beets | Spiced Pistachio Shake
rooting the sun | Strawberry Fennel Soda
The Modern Proper | Vanilla Plum Shrub
Feed Me Phoebe | Watermelon-Cucumber Kombucha Coolers
Gourmande in the Kitchen | Stone Fruit Thyme Shrub Soda
dolly and oatmeal | Cold-Brewed Shiso + Hibiscus Tea Iced Latte
I am a Food Blog | Cherry Vanilla Sodas
Tasty Yummies | Fig Vanilla Bean Almond Milk
Let’s talk evergreen | Iced Earl Grey Yuanyang With a Hint of Rose
Kale & Caramel | Emerald Beaut Green Spritzer
Earthy Feast | Watermelon Hibiscus Agua Fresca
Now, Forager | Sparkling Plumcot + Purple Basil Shrubs
The Pig & Quill | Brown Sugar Blueberry Pie Shakes
Well and Full | Peach Bubble Tea
Sweetish Co | The Best Frozen Hot Chocolate
holly & flora | Spiced Pineapple Shrub Sparklers with Black Tea + Coconut
Pure Ella | Fresh Mint Tea
Hummingbird High | Watermelon + Mint Agua Fresca

#drinkthesummer: Heirloom Tomato Gazpacho with Fennel, Orange + Cardamom ⎮ happy hearted kitchen#drinkthesummer: Heirloom Tomato Gazpacho with Fennel, Orange + Cardamom ⎮ happy hearted kitchen#drinkthesummer: Heirloom Tomato Gazpacho with Fennel, Orange + Cardamom ⎮ happy hearted kitchen

Heirloom Tomato Gazpacho with Fennel, Orange + Cardamom

I have been on a gazpacho kick every since I made this golden delight. I guess gazpacho isn’t technically a drink but that’s the way I like to see it. I just think it’s the perfect thing to sip on in the august afternoon heat. 

I had set out to make this raw using these same flavors, but the raw fennel was just a little too strong. If you have a juicer and want to keep this completely raw, I might suggest juicing the fennel and then blending that with the tomatoes, orange and cardamom and serving it over ice (minus the garlic + shallot). Of course this idea is just coming to me now and I’m thinking that it would have been a delicious alternative had I thought of it sooner – next time. The cardamom here was inspired by a recipe I saw in this month’s Bon Appetit, it’s very subtle but it really works. It’s a combination of flavors that taste like late summer with every sip. 

Serves 4 as a small sip. Vegan + Gluten Free.

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 small bulb fennel
  • 1 clove garlic, crushed and minced
  • 1 small shallot, thinly sliced
  • 4.5 – 5 cups mixed heirloom tomatoes
  • Juice of one large orange (about 1/2 cup)
  • 1/2 fine sea salt + pepper to taste
  • 1/4 teaspoon ground cardamom
  • Orange zest and reserved fennel fronds to garnish

What to

Trim the ends and fronds of the fennel and remove the core. Thinly slice the bulb. Heat oil in a small skillet over low heat. Add fennel, shallot and garlic to the skillet. You want to cook and soften the fennel without it turning brown or caramelized, add splashes of water to the skillet to keep things from getting dry. Cook until soft and tender, about 10 minutes.

Roughly chop the tomatoes and place in a large bowl. Add cooked fennel, garlic and shallots to the bowl along with the orange juice, salt and ground cardamom. Toss gently with your hands to combine. Scoop mixture into blender (you may need to do this in batches) and blend until smooth.

Pass through a fine metal sieve into a large bowl and refrigerate for at least half an hour.

Serve cold in small glasses and garnish with fennel fronds and orange zest.

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Green Bean, Sweet Corn + Summer Squash Salad with Basil Dressing ⎮ happy hearted kitchenGreen Bean, Sweet Corn + Summer Squash Salad with Basil Dressing ⎮ happy hearted kitchenGreen Bean, Sweet Corn + Summer Squash Salad with Basil Dressing ⎮ happy hearted kitchen

Back when we were living in France we had this small garden plot about a 10 minute bike ride from the house. Matt was pretty busy with work but I promised to do the lion’s share of the labor if he helped me out here and there. I dug up and turned over the earth and pulled out so many weeds before planting everything from seeds. The plot was near a waterfall and the soil turned out to be great so we never really needed to water it much. I’ve been doing a bit of work here with some local gardeners and I am learning quickly that good soil is the key to successful gardening (“feed the soil not the plant,” as they say). Anyway, we ended up having an awfully wet summer that year so good soil or not our plants weren’t lacking anything to drink.

I came home for a few weeks that September, just when the weather decided to turn and indian summer was in full effect. I received daily snapshots from Matt of all of our vegetables, he was up to his knees in zucchini and was literally enjoying the fruits of my labor.

This year we decided not to plant any zucchini (neighbors are currently giving them away!),  but surprise surprise summer squash is just as bountiful. It’s this big octopus of a plant and for weeks I thought there was nothing really going on until one morning I caught a glimpse of the tail end of one big yellow squash. It was as if they had all decided to grow overnight. The blossoms alone are beautiful and I just love the delicate flavors of this late summer veg.

New jobs and varying work hours since the move haven’t left Matt and I with many days off together this summer. It’s been tough but things are slowing down as the days get shorter and we will soon find a new routine. The garden is the one thing we have consistently done together. Unfortunately this one needs lots of water but that’s Matt’s domain. I still take care of the weeding and pruning but I just love that we are collectively working on the same thing. We both get so excited when there’s something ready to be harvested and enjoyed. I’ve said it here before but I am constantly blown away how nature always finds a way to connect all the dots. Many summer squash salads in our days ahead, and this time I’m just happy to enjoying the fruits of our labor. Summer squash recipes, anyone?

Green Bean, Sweet Corn + Summer Squash Salad with Basil Dressing ⎮ happy hearted kitchenGreen Bean, Sweet Corn + Summer Squash Salad with Basil Dressing ⎮ happy hearted kitchenGreen Bean, Sweet Corn + Summer Squash Salad with Basil Dressing ⎮ happy hearted kitchen

Green Bean, Sweet Corn + Summer Squash Salad with Basil Dressing

Garden to table to belly. Yes please! This is the perfect recipe for when it’s too hot to cook and you’re up to your knees in squash. I give the green beans and corn a quick blanch using a kettle of boiling water just to brighten the colors but keep the crunch. The garlicky, lemony basil dressing can act as a marinade if you have time to let the salad rest in the fridge before serving. The toasted pine nuts add those creamy + rich notes but you could also use a little goat’s cheese or sheep’s milk feta here as well. Use whatever you have one hand or in the garden. When corn is in season we eat it almost every single day because it really does only come around once a year. Here’s to making the most of what nature has to offer. x

Vegan + Gluten Free. Serves a small crowd. 

Ingredients

  • 1 large summer squash
  • 1 large bunch green beans, trimmed
  • 1 ear of sweet corn, shucked and cleaned
  • 1/4 cup pine nuts
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1/4 cup fresh basil leaves, finely chopped
  • 1 clove garlic, finely grated with a microplane grater
  • Salt + Pepper, to taste

What to do

Remove the corn kernels from the cob using a serrated knife. A small pairing knife also works well. Place kernels in a small bowl.

Bring a kettle full of water to a boil. Place green beans in a large mixing bowl. Cover the green beans with boiling water and set aside for 4 minutes. Cover corn kernels with boiling water and set aside for 1 minute. Once vegetables have deepened in color and softened just slightly, pass them through a strainer and rinse with lots of cold water.

Using a vegetable peeler, thinly shave the summer squash into ribbons. Working your way around the squash until you hit the seeds in the middle. I often find the middle to be too water when served raw in a salad. So I keep it for roasting, or in soup/stews or to blend into dressings.

Toast the pine nuts in a dry skillet over medium heat until light brown and fragrant.

To make the dressing, place olive oil, lemon juice, chopped basil, and grated garlic into a small jar and shake until emulsified. Adjust seasoning with salt + pepper.

Place summer squash, blanched green beans and corn into a large salad bowl. Pour over half the dressing and mix gently with your fingertips to combine. Garnish with pine nuts and fresh basil leaves. Serve immediately or let marinate in the fridge for 15-30 minutes. Serve with remaining dressing.

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Golden Gazpacho ⎮ happy hearted kitchen

It was a strange feeling coming home after a few days back east with my family. I guess it’s always that way when you leave your new home for the first time. I was only gone for three nights but it felt like longer. It was a whirlwind trip but it was worth it. It always is. And now that it has settled in that we are permanently living across the country, these moments spent with family feel all the more precious. It’s funny how nowadays there are so many different ways to keep in touch, but nothing can even compare to those hello and goodbye hugs. That’s the real good stuff.

I came home to our first ripe tomato in the garden. The only bright red one out of a very green bunch. Matt had patiently waited to pick it until I came home and we ate it last night completely au naturel. Thinly sliced and that’s it. We’ve had carrots and radishes and lots of lettuce but nothing can quite compare to our first tomato. That too, is the real good stuff.

This mix of tomatoes and peaches is my new favorite summer treat. I honestly used to think that gazpacho was the strangest thing. Soup was soup and it should be hot and steamy and that’s it. But gazpacho is pretty much a revelation for me. The thing about gazpacho, you guys – is that there isn’t a moment during the day when you don’t want to eat it. It is the perfect light lunch, early dinner and mid afternoon snack. I would even eat it for breakfast. It’s cool and refreshing and tastes like summer sunshine. A few other golden gazpachos that have caught me eye – Lindsey’s Golden Sunflower Gazpacho, Sherrie’s Chilled Summer Soup and Shelly’s Spicy White Bean + Sweet Corn Gazpacho. I guess life is just full of the good stuff.

Golden Gazpacho ⎮ happy hearted kitchen

Golden Gazpacho

Summer Sunshine in a glass. Or a bowl. Or a jar. Heck just with a spoon! This easy summer soup takes less than 10 minutes to make and will keep you and your guest cool and refreshed. Because of the few ingredients, I will stress to seek out the best tomatoes and peaches you can find. Make sure they are ripe and juicy. Of course you can use red tomatoes here, but the yellow ones lend a little bit of extra sweetness and turn this soup into liquid gold. A few variations of the the toppings could include a sweet corn ceviche or some diced creamy avocado. The options are endless – summer really is so bountiful. 

This is a great make ahead meal as the chill time only improves the flavor. Vegan, gluten-free, raw and delicious – a total party pleaser!

Vegan + Gluten Free. Serves 4. 

Ingredients

  • 3 1/2 cups yellow tomatoes, roughly chopped (I used a mix of chef’s choice, jaune flame and sungolds from the farmer’s market)
  • 2 large ripe peaches, pitted and roughly chopped
  • 1 yellow bell pepper, de-seeded and roughly chopped
  • 1 small shallot, halved
  • 2 cloves garlic
  • 1 tablespoon red wine vinegar
  • 3 tablespoons extra virgin olive oil
  • 1/2 teaspoon fine sea salt
  • Handful fresh basil leaves, thinly sliced
  • Extra tomatoes and peaches for topping

What to do

Combine chopped tomatoes, peaches and yellow pepper in a large bowl.

Place garlic, shallot, salt, red wine vinegar and olive oil into a blender. Blend until garlic and shallot are well chopped. Add a few tomatoes if you need more liquid to really get things going.  I do this first to ensure that the shallots and garlic get well distributed throughout the soup. Add in more tomatoes, pepper and peaches and blend until smooth. Continue adding tomatoes/peaches/pepper until everything is blended – you may need to do this in batches depending on the size/power of your blender.

Taste and adjust seasoning as needed.

To get an extra smooth gazpacho – pass through a fine sieve before serving/chilling.

In a small bowl, combine half a peach and a few handfuls of yellow cherry tomatoes. Add in thinly sliced basil and mix gently to combine. Serve on top of gazpacho.

Gazpacho will keep in the fridge for a few days. If time allows the taste only improves as it sits in the fridge. Allow for at least half an hour of chilling, but it tastes even better the next day.

Shake or re-blend quickly before serving if it looks like it has separated a little bit.

Sip + enjoy ox

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