Summer Succotash


As summer is coming to a close, I'm scrambling to make use of all the bounty of the season. Ive found myself with a bunch of corn, lima beans, broccoli and tomatoes. The best thing to do seemed like a succotash, traditionally a Pennsylvanian favorite which became a family staple in the great depression due to the wide availability of corn and limas. You can simply sauté all the ingredients together and have an excellent side dish, but we look ours to the next level with a little gouda lemon and jalapeño. Enjoy!

Summer Succotash

1 large onion, diced

1 cup shelled lima beans

1 1/2 cup corn kernels

1/2 cup brocoli florets

3 tablespoons butter

juice of 1 lemon

1/2 jalapeño, minced

1/2 cup grated cheese (gouda, manchego, and pecorino are all excellent) 

Basil, chopped

Salt, Pepper & Red Pepper Flakes, to taste

Sauté onions in oil till soft,  add beans, corn and broccoli and cook until till tender(about 5 minutes). Stir in butter, herbs, lemon, jalapeños to finish. Top with cheese and basil. 



No-Bake Coconut Blueberry Pudding


Chia seeds are one of the most amazing health foods around. Yes, the once chia pet seeds also pack a real dietary punch! Rich in omega 3 fatty acids and fiber, chia has many benefits in one tiny seed. The interesting thing about chia seeds is when moisture is introduced, wether it be water, milk or kombucha they expand and become gelatinous. This makes chia seeds useful for vegans who miss jello and other such animal products. One of my favorite recipes I stumbled upon on the back of a trader joes package was to mix chia with coconut milk and create a rich pudding like dish. Simply combine coconut milk and chia seeds and allow to firm up in the fridge for a minimum of an hour. I experimented with different preparations, adding macerated fruits and honey. My favorite was this recipe but try any and all of your favorite summer fruits!



No-Bake Coconut Blueberry Pudding

1 cup coconut milk

1/4 cup chia seeds

2/3 cup maple syrup/honey

Handful mashed or puréed blueberries/summer fruit

Dash cinnamon

Combine all ingredients. Stir until chia seeds are completely covered in milk. Refrigerate for one hour or until firm.



Blueberry Hand Pies

I've always been a huge fan of portable food. Personal sized treats are always a crowd pleaser, and when I decided to sell a baked-good for a fundraiser for Caravan, I was set on making hand pies. A good friend of mine is a bit of a pie aficionado and when we teamed up for this fundraiser, I knew I had to have her help me develop a sinfully delicious hand pie recipes. Well two days of prep, countless test recipes, three different fillings, and hours of baking later, we came up with this wonderful sour cream based crust. We filled them with her signature jersey blueberry filling and sold over 80 of these bad boys at The Barbary. This recipe is great for summer fruits (peach, apricot, nectarine) but is also great for savory fillings too- We tried vegan chorizo and turkey with summer squash and they were all a hit, you could even go ahead an call them empanadas if you're feeling festive. 

Blueberry Hand Pie

Makes roughly 18 Hand Pies


Sour Cream Crust

2 1/2 cups unbleached all-purpose flour

1 tablespoon granulated sugar

1/2 teaspoon salt

1/2 pound (2 sticks) butter, cut into 1/2" cubes

1 8-ounce container sour cream

1 to 2 tablespoons cold milk, optional

In a medium mixing bowl, combine flour, sugar and salt. Add the butter and mix together. Put the bowl in the freezer for 10 minutes. On a clean dry counter roll out the dough, flattening butter into flour. Knead the dough until butter is throughly mixed into the crust and return to the freezer for an additional 5 minutes. Repeat once more and freeze for 10 minutes. If mixture becomes dry add milk. Fold in sour cream and combine. Cover and refrigerate for 30 minutes or overnight.


Blueberry Filling

2 cups sugar

3 teaspoon ground cinnamon

1 cup water

6 cups fresh blueberries


2 tablespoon fresh lemon juice

In a saucepan, combine all ingredients and simmer for 10 minutes or until mixture reduces and thickens. 

On a floured surface, roll out dough until about 1/8 inch thick, an empanada press makes this easier. Cut dough into a 6 inch circle with a cutter or round bowl. Add 2 tablespoons mixture to center and fold dough over mixture, and sealing edges with a few drops of cool water. Cut a 'V' shaped vents in top and bake at 350 for 25 minutes or until golden brown. 

Watermelon Popsicles

photo 1 (3).JPG

It's summer! Watermelons usher in a whole wealth of delicious ways to beat the heat. This wonderful flowering vine produces a bounteous & versatile fruit. From salads to soup to desserts, watermelon is one of my favorite and fondest summer fruits. 

This year I have spent the summer trying to feed children their fruits and vegetables. A mission I've realized is easier said than done mission, I have to say the least been frustrated with these harsh critics. When I read Mark Bittman's feature Watermelon, Man,  I knew I had a trick up my sleeve for the kids. This low sugar treat is a great way to get the kids excited about eating fruit without any added sugar. Watermelon is also high in Vitamin A & C as well as Potassium so they can think they're getting spoiled. This simple 'recipe' can be whipped up in a jiffy and is malleable to the wealth of seasonings that compliment watermelons juicy and sweet flavor.

Watermelon Popsicles

1 fresh watermelon

 Juice of 2 limes

1 sprig mint or basil

Remove skin from watermelon. Cut into chunks and remove seeds. In a blender, puree watermelon chunks and lime juice. Pour juice into molds and add a leaf of mint or basil to each popsicle. Freeze for 6 hours. 


photo 3.JPG