Tag Archives: roasted

Strawberry Lemonade/Spring



(Sorry, but I had to yell that at you. HAD TO.)

Today we have a deliciously grownup Strawberry Lemonade from Janessa, perfect for the impending bucket-loads of strawberries that will be hitting the markets.

And, a few links to recipes from the Bazaar Spices blog, written by yours truly:

Braised Collard Greens with Black Cardamom and Coconut Milk – I know you might not feel like braising these days, but trust me and just do it one last time before you start quickly blanching things and eating salads.

Smokey and Sweet Roasted Nuts – These are ADDICTIVELY good, and now that I’m on my own blog and not that of a professional establishment, I can be immature and giggle. Anyways, go make these nuts. (Tee hee).

And now, Strawberry Lemonade!



Strawberry Lemonade (My Way)

FOREVER ago, Kara asked me to come up with a unique-ish drink.  I did, took pictures, but forgot to write about it.  When cleaning up and organizing iPhoto a couple days ago, I ran into these pictures again.  I figured there is no harm in sharing it with you all now!

I love strawberries.  Fresh, juicy strawberries make me happy.  Unfortunately, when making this drink, we didn’t have any.  Frozen strawberries aren’t the same, but they worked fairly well.

Ok, so either thaw a handful of frozen strawberries and chop them, or slice the yummy fresh kind.  Add a little bit of sugar (probably 2 teaspoons) to soften the berries as well as provide a delicious bit of juice.

Strawberry mush

Next, measure 1.5 ounces of vodka using nifty shot glasses.



Fill a cup with ice, add some of the strawberry mixture, and the vodka, and top with lemonade.


Add lemonade


Ta-da!  Easy, and delicious!  I added a bit of basil to the top of my glass.  It was aromatic and mmmmm.


Topped with basil


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Roasted Mango + Yogurt Paletas

Boom, roasted mango paleta

Stop whatever you’re doing right now.

You NEED to go make these paletas (Spanish for popsicle).

I’m not joking.

This post wasn’t even supposed to be all sweet, creamy, and tangy. It was supposed to be grilled, crunchy, and springy. But life, it is strange. Sometimes life brings you champagne mangoes for $1/each and you go crazy and buy five. Then you notice that the mangoes are getting a little too wrinkly and decide that roasting them with some habanero-infused maple syrup and a sprinkling of piloncillo for good measure would make them quite tasty. And then you realize that you have some leftover strained yogurt just waiting to go bad in the fridge, and that it’s getting pretty hot outside, and that you’ve been waiting for just the right circumstances to break out your popsicle mold and dig back into Frany Gerson’s Paletas

mangoes ready to roast

maple and piloncillo


These paletas are the perfect end to a spicy meal, or the perfect treat for days when you feel particularly dewy. I adapted them from Fany Gerson’s recipe for paletas de yogurt con moras, or yogurt ice pops with berries, swapping three roasted champagne mangoes for the blackberries. I originally intended on just chopping the mangoes and tossing them in, but I thought roasting them with piloncillo and a touch of maple syrup would make them nicely caramelized and blend well with the strained yogurt.

I was right.

blending blending


Roasted Mango +  Yogurt Paletas
adapted from Fany Gerson’s Paletas

Note: I made these with 1/2 cup sugar in the water mixture, per the original recipe. Since I also add more sugar when roasting the mangoes, next time I’ll add a little less sugar to the water mixture. The paletas aren’t overly sweet, though; I just prefer things to be less sweet. As usual, go with what you feel.

  • peel from 1/2 lemon (no need to chop it)
  • 1/2 cup water
  • 1/3 – 1/2 cup sugar
  • 1 1/2 cups plain, unsweetened Greek Yogurt (you can also DIY your Greek Yogurt and make strained yogurt)
  • 2 tablespoons honey
  • 3 champagne mangoes, peeled and cut into thin chunks (see picture above)
  • 1/8 – 1/4 cup piloncillo, roughly chopped or grated (or substitute brown sugar)
  • 2 – 3 tablespoons maple syrup, optional

1.  Combine the water and sugar in a small saucepan. Bring to a boil over medium-high heat, stirring, until the sugar has dissolved. Add the lemon peel, lower the heat, and simmer for five minutes. Let cool to room temperature. Remove the lemon peel and refrigerate syrup until chilled.

2. Meanwhile, preheat your oven to 400 Fahrenheit. Line a baking sheet with parchment paper. Scatter the mango pieces on the sheet, then sprinkle on the piloncillo. Roast for 7 or so minutes, until the mangoes start to release some juice and are sizzling a bit. Remove from oven, stir everything around, and sprinkle on some maple syrup, if using. (Don’t add the maple syrup right away or it could burn.) Return to oven for another 5 – 7 minutes, until the mangoes look nicely caramelized but aren’t burnt. If you do burn them, though, I wouldn’t worry too much. You’ll just have toasted mango paletas instead of roasted. No one will be the wiser. Set mangoes aside.

3. Blend the yogurt, honey, and chilled lemon syrup with about half of the mangoes until smooth. Divide the mixture among your popsicle molds. If you don’t have popsicle molds, divide them among cups. If you don’t have cups, try ice cube trays. (Although I hope if you have ice cube trays you also have cups). Use a muffin tin if you have to. Next, divide the remaining roasted mango among your molds. Using a popsicle stick, a chopstick, a fork, or your fingers, push the mango chunks down to distribute somewhat evenly throughout each paleta. If you have a popsicle mold with the lid thing featuring slits for the popsicle sticks, insert the sticks now. If you’re using cups or whatever else, allow the mixture to freeze for about an hour until it gets hard enough to hold a stick in place. If you don’t have popsicle sticks, you could us a skewer. Or toothpicks if you’re using an ice cube tray. Or you could just go buy some.

OR: If you don’t think you want chunks of mango in your paletas, blend all the mango with the yogurt mixture. It will also be delicious. (Thanks, Elizabeth!)

4. Freeze paletas until solid, about three to four hours. To de-mold, run hot water over the mold for a minute or so. The paleta will slide right out.



p.s. I got my popsicle mold here.

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A few salads

Only a little more than a month remains before the farmers market down the street starts up again, and I am so so so so so so so excited because a) fresh fruits and veggies and meats and flowers and QUICHES and cheeses etc., etc. will be only seven, ittybitty blocks away and b) we’re working for the fruit stand at the market for the second year in a row and it will be wonderful. If you’re in DC, come visit. It’s grand.

Until the glorious time of fresh produce arrives, though, here are a few winter-friendly salad recipes.

The first comes from Fergus Henderson, via Food52. Look at the colors! How could I resist?

red salad

Red Winter Salad 
aka, This Might As Well Be Russian
adapted from Fergus Henderson’s Red Salad, via Food52

For one serving:

  • 1 small, raw beet, peeled and finely grated
  • a sliver of red cabbage, finely sliced (to equal about a cup of sliced cabbage)
  • a sliver of red onion, finely sliced, or one green onion, finely sliced
  • a tablespoon (or less) of capers
  • a dollop of thick yogurt (Greek or strained)
  • a few sprigs of parsley
  • olive oil, to taste
  • red wine vinegar, to taste
  • salt and pepper, to taste

Combine beet, cabbage, onion, and capers in a small bowl. Drizzle olive oil and vinegar to taste, adding salt and pepper to taste as well. I started with roughly a tablespoon each of oil and vinegar and then adjusted to be how I liked – a little punchy, with a nice olive oil note at the end.

To serve, place the salad on a plate. Dollop your yogurt next to the salad, then arrange the parsley next to that (sort of in a triangle, re: the picture above). Drizzle with more olive oil and some pepper, if you like. To eat, drag a little bit of salad into a little button of yogurt, and snatch a bit of parsley too. Repeat.

red plate

Salad number two also uses beets, so buy more than one. You know when things just come together, like the internet, sliced bread, or gin and tonic? This salad is one of those things. The dressing is a blend of tahini, roasted sweet peppers (the small kind, although bell peppers would be nice too), red wine vinegar, a good bit of fresh dill, and salt.

tahini pepper sauce

The dressing is really the star of the show, and also masquerades as a dip by night. Have some cauliflower languishing in the back of your fridge, begging to be used from the bottom of your crisper drawer? Cut it into florets, generously drizzle on some olive oil, cumin, salt, and pepper, and roast for 20-30 minutes in a 380 degree oven. The cauliflower gets all browned and caramelized, and happens to be delicious dipped in the tahini-pepper-dill dip. But anyways, back to the salad:

Roasted Beet and Garbanzo Salad 

For two servings:

  • 1 beet, peeled and chopped into 1/2-inch cubes
  • olive oil
  • 1 cup garbanzo beans (either canned or made from dry beans)
  • 3 small, sweet peppers, roasted and skinned (I roast according to these instructions)
  • 2-3 tablespoons tahini
  • 1 tablespoon red wine vinegar, or to taste
  • a good handful of fresh dill, or to taste (or parsley or cilantro or, well, any other herb)
  • salt and pepper, to taste

1. Roast the beets: Preheat oven to 375 degrees. Arrange beets in a single layer on a foil-lined baking sheet. Drizzle with olive oil, a splash of red wine vinegar, and salt and pepper. Combine with your hands so the beets are evenly coated. Roast for 25-35 minutes, turning halfway through, until easily pierced with a fork and nicely browned in places. Set aside to cool.

2. Make the dressing: In a small food processor, pulse the roasted peppers, tahini, red wine vinegar, olive oil, dill, and salt and pepper. Taste and adjust ingredients to your taste. I usually add a little more vinegar or olive oil, and almost definitely add more salt. (I really, really like the combination of tahini and red wine vinegar.) Note: this recipe will probably make more dressing than you will need. As I mentioned above, it is also a fantastic dip. Cauliflower, pita chips, flatbread? Done.


3. Assemble the salad: In a medium bowl, combine the beets and garbanzo beans. Drizzle on a bit of the dressing. Mix. Taste. Add more dressing if you’d like.

beet garbanzo salad

That’s all for now, folks.

Oh, and this:


Spring. It is coming.


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