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Almonds are simply dusted with cocoa, a pinch of cayenne for just a kick and a drop of sugar for a touch of sweetness. These whip up fast and last for a week or more to snack on or chop up and sprinkle on everything from breakfast to salads to desserts.
The sweet & earthy essence of corn is celebrated in this chilled soup. Traditional vichyssoise features potatoes and leeks. Instead we are going all American with sweet corn & sweet onions. Even the cobs are used in this simple delight. The heavy cream is completely optional.
This quick salad adds a bit of sparkle and sweetness to your table. Each item can be made ahead, stored for a week of easy salad toppings or to take with you for a potluck. Feel free to add more vegetables of fruit such as avocados, red onions, roasted vegetables or citrus slices.
Seasonal persimmons and cranberry sauce come together for a breakfast that is easy to take on the go. Use leftover or store-bought cranberry sauce to save time.
Please note, the Fuyu persimmon’s are flat bottomed and best when enjoyed hard, not soft. The Hachiya variety have a pointy, acorn shape and are only edible when very soft and seemingly overripe. Either could work in this recipe, but we chose the Fuyu.
A creamy arugula & garlic butter becomes a simple sauce for an almond crusted fish. Most likely there will be leftover pesto butter- which is lovely spread on French bread or tossed with pasta.
