Farmers Market Cocktail

When it comes to grocery shopping, I really should change my system. . . but for now, it typically goes as follows:

1. Roam through every aisle (or stand, if at a market). 2. Pick out the most colorful and beautiful produce available. 3. Lay it all out on my kitchen counter. 4. Create a recipe with what's in front of me.

I find it to be both a fun little challenge for myself (like an easy version of Chopped?) and also an opportunity to showcase the ingredients that truly caught my eye from the beginning. Recently after a trip to the farmers market, I stared at the most gorgeous assortment of summer peaches, blueberries and basil on my cutting board. Hello, cocktail!

Makes one serving

1 ounce vodka Small handful blueberries 2 slices of peach 2 basil leaves Ice cold sparkling water

1. In a small glass, lightly muddle peaches, blueberry and one basil leaf. Add vodka and stir.

2. Top with sparkling water and a basil leaf.

Brown Butter Banana Bread

I honestly haven't made banana bread in years, and yesterday's pitiful, abandoned brown banana bunch provided me the perfect opportunity. This browned butter version, courtesy of Joy the Baker, adds a extra layer of richness that will leave you reaching for that second thick slice. I'm currently snacking on some right now with my coffee. I encourage you to do the same this weekend!

6 ounces unsalted butter 2 cups all-purpose flour 3/4 cup granulated sugar 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon cinnamon 2 large eggs 1 teaspoon vanilla 3 medium bananas, mashed 1/4 cup whole milk 1 lime wedge 2 teaspoons maple syrup

1. Preheat oven to 350 degrees. Grease a 9x5 loaf pan and set aside. Pour milk in a small bowl and squeeze lime juice over milk, allowing to curdle -- the perfect buttermilk substitute.

2. Melt butter in a saucepan over medium heat. Swirl the pan as the butter cooks, allowing to foam and crackle. Once browned and smelling nutty, remove from heat and pour into a small bowl. Set aside to cool.

3. In a large bowl, whisk together dry ingredients: flour, sugar, baking soda, salt, and cinnamon. In a medium bowl, whisk eggs, vanilla and "butter" milk. Then, whisk in bananas and maple syrup. Once browned butter is cooled, whisk with the wet ingredients.

4. All at once, add wet ingredients to the large dry ingredient bowl, and fold batter with a spatula until well combined -- don't forget to scrape bottom for pockets of flour.

5. Spoon batter into loaf pan and lightly tap onto countertop to evenly distribute the batter. Bake for 50 minutes-1 hour, until a toothpick inserted into the loaf comes out clean. Allow to cool in pan for 15 minutes before transferring.

adapted from Joy the Baker

Snap Pea Salad with Crab and Radish

I'm absolutely obsessed with this salad. It'll highlight any summer spread and simply make your work day more beautiful. I mean, look at those colors! Plus, the sweet snap pea and spicy radish crunch together wonderfully. I recommend slicing and chilling the vegetables before hand so that you'll experience an ice cold crunch on your summer patio. I hope you're enjoying your week -- I urge you to add this recipe to the agenda.

Makes 4 servings

1 pound sugar snap peas, trimmed and halved 4 radishes, thinly sliced 1 bag arugula 1/2 pound jumbo lump crab meat 2 tablespoons fresh lemon juice 2 tablespoons olive oil 1 tablespoon dijon mustard Salt and pepper

1. In a small bowl, whisk together lemon juice, mustard, olive oil, salt and pepper.

2. Toss together snap peas, radishes, arugula and crab. Pour dressing over and mix to coat evenly. Serve immediately.

Roasted Cherry Tomato And Garlic Pasta

Last night, I enjoyed an unbelievable meal at Edward's Fine Food & Wine (which I'll obviously be sharing sometime soon). After baked oysters and white wine clams, we were served a to-die-for capellini that reminded me of my latest home-cooked "Italian night" dish. I'm handing you a no-fuss, elegant sauce that can top your favorite pasta shape or, perhaps, baguette slice or halibut filet. . .The adaptations are endless when you're working with fresh garlic and roasted tomatoes. Thank you for reading, and have a lovely weekend!

1/2 pound angel hair 2 tablespoons olive oil 1 cup red cherry tomatoes, halved lengthwise 1 cup yellow cherry tomatoes, halved lengthwise 6 garlic cloves, sliced 1 package frozen pearl onions, thawed 1 red onion, thinly sliced 1 handful basil, cut into ribbons 1 lemon, juiced Salt and pepper, to taste

1. Heat oven to 400 degrees. Meanwhile, cook the angel hair in boiling salted water until al dente, about 6 minutes. Drain pasta and keep warm.

2. On a baking sheet, toss olive oil with onions, garlic, tomatoes, salt and pepper. Roast for 15 minutes, stirring halfway through.

3. Remove from oven and toss immediately with angel hair, basil and lemon.

inspired by saveur magazine

Cherry Crostini with Honey Goat Cheese

Helloooo, cherry season! Is anyone else obsessing over these harvest gems lately? I can't seem to stop opening the fridge every five minutes to grab a stem and bite off its refreshing fruit. I guess I am just trying to take advantage of these beauties before we must say goodbye to peak season at the end of this month.

Due to my travels, I could not attend a private cherry preserving class at Domain Whole Foods led by Austin's finest jam and preserves maker, Stephanie McClenny of Confituras. I'm a huge fan of Stephanie's locally sourced batches; I took home her strawberry balsamic preserves at Austin Food & Wine Festival and have been savoring them since with brie and crusty bread.

Both Stephanie's class and Domain Whole Foods' Cherry Fest event are sadly behind us, but let's continue the cherry love in our own kitchens, shall we? Below, you'll see a mint cherry crostini recipe with honey goat cheese, inspired by Stephanie's sweet & tangy pickled rainier cherries. I luckily got my hands on the recipe from her class, so I'll be sure to share it in the near future, too.

Oh, and guess what, Austinites? Domain Whole Foods will begin carrying Confituras products in-store in this fall. If you're elsewhere, I highly suggest ordering online. Happy cooking and happy shopping!

Makes 12 servings

1 large baguette, cut vertically into 1-inch slices 2 tablespoons olive oil 1 bunch mint, sliced into thin ribbons 2 cups assorted rainier and red cherries, pitted and halved 1/4 cup no-pulp orange juice 4 ounces honey goat cheese

1. Preheat oven to 400 degrees. Lightly brush/drizzle olive oil over baguette slices on a baking sheet. Bake for 10 minutes, or until golden.

2. In a small bowl, mix cherries with mint and orange juice. Spread goat cheese over each crostini and gently top with cherry mixture. Garnish with extra mint, if desired.

*This post is in partnership with Whole Foods Market. Thank you for being supportive of my sponsors!

Avocado and Roasted Corn Salsa

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How was your Fourth of July?! Mine was very well spent in Watercolor, Florida with my boyfriend Alex, whose birthday on Saturday added an even greater reason to celebrate every moment of the long weekend. We spent too many hours on the beach (resulting in lobster-like sunburns), ate delicious seafood meals at Cafe Thirty-A and Great Southern, and cooled off with summer cocktails and brews at the numerous Seaside hang out spots. I was clearly spoiled in great company, and I'm already longing for the next reunion.

Saturday, while drinking an ice-cold margarita (on the rocks) on the Bud & Alley's balcony, I longed for a a light appetizer with hints of Mexican flavor and reflections of the latest farmers market gems. The yellow heirloom tomato and white corn called my name from the beach house kitchen counter; and soon enough, a "salsa" was born. Only five ingredients (including the always-necessary avocado) are required to make a festive, colorful dip that can be spooned onto Stacy's pita chips or enjoyed simply naked. Heck, you can even add some spring mix and call it a summer salad. Whatever you make of it, I hope you enjoy! Have a great week, y'all.

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Makes 2 servings

1 avocado, sliced and cubed
2 yellow tomatoes, sliced and cubed
1 ear of corn kernels
1 tablespoon butter
2 tablespoons feta, crumbled
Juice of 1/2 lemon
Salt and pepper

1. In a small saucepan, heat butter over medium-high heat. Add corn and roast until bright yellow and slightly charred, about 4 minutes. Remove from heat to cool.

2. Meanwhile, add avocado and tomatoes to a small bowl. Squeeze lemon juice over avocado to keep green and bright. Add corn to bowl. Sprinkle with feta, salt and pepper. Serve with tortilla chips for a great party app!

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