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Sweet

Crisped Peaches

one and a half slices summer and fall peaches simple dessert recipe
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Oven Crisped Peaches

Quite possibly the easiest, most summery, and healthiest dessert! If you just don’t have the energy for my easy stone fruit skillet cobbler but still need something sweet to make after a summery date night dinner such as summer sausage orzo, this is your go-to. 

what you need

2 semi-ripe peaches, halved and pitted

1/4 cup nuts of choice (I used almonds and a handful of pecans)

1/4 cup rolled oats

1/4 cup brown sugar

2-3 tablespoons butter

Sprinkles of cinnamon and nutmeg

Vanilla ice cream for serving

 

how to make it

Arrange your halved and pitted peaches in a small baking dish and pre-heat oven to 350. 

Place nuts and rolled oats in a chopper and pulse several times until chunky. Add in the remaining ingredients and pulse a few more times until the mixture is sticky and you can make it into a ball, like cookie dough. 

Place one dough ball on top of each peach half and then mash it down so it covers the entire top of the peach. 

Bake for 45 minutes, let sit for 5 minutes, top with vanilla ice cream or freshly whipped cream, and serve immediately. They can be stored in the fridge and warmed oven for breakfast or dessert the following night. 
More Summer Recipes
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Veggie

Warm Garlic Almond Soup

one and a half slices green kitchen stories garlic almond soup recipe
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Warm Almond Garlic Soup with Parsnip

The Cozy One

This is the second soup from The Great March Festival of Soups (inspired by Green Kitchen Stories). This soup is by far the coziest. The olive oil (provided it is good olive oil), grapes, and pistachios really do something special. And I do not recommend skipping the cayenne. This truly is a cure for the common cold and chilly weather. It’s a hug in a mug. It’s like fleece-lined mittens. It’s early spring. 

what you need

3 white root vegetables: parsnips, white potatoes, and/or celeriac

1 garlic bulb (~10 cloves)

2 cups boiling water

2 cups vegetable broth

1 cup of almonds, blanched

1 onion

1 tablespoon dried thyme

1 bunch of red seedless grapes, halved

1/4 cup roasted and salted pistachios, chopped 

1 tablespoon apple cider vinegar or lemon juice

olive oil, black pepper, and cayenne for serving

how to make it

Preheat oven to 400. Cut parsnips and onions into roughly same-sized chunks. Peel and halve the garlic cloves. Toss in olive oil and spread into a baking pan lined with tinfoil. Bake on 400 for ~20 minutes until the vegetables become soft. 

In the interim, blanch the almonds (60 seconds in boiling water). Remove the skins and place the blanched almonds in the blender with the water and vegetable broth. Pulse and then blend on high until you’ve made a crude almond milk. 

Add vegetables, thyme, vinegar, and salt to the blender and blend on high for two rounds of ~3-4 minutes for maximum smoothness. If you really want to smooth it out, you can add a couple glugs of olive oil while blending. 

Adjust spices for taste and pour into bowls. Soup should be very warm to hot. Drizzle with olive oil. Top with halved red grapes, toasted pistachios, cracked black pepper, and a few dashes of cayenne for extra spiceness. 

The Festival of Soups
one and a half slices green kitchen stories soup recipe collaboration

Green Pea Mint Soup

It’s cold. And it’s the time of year when everyone in Northern Virginia wishes they did not live in Northern Virginia. March drags on forever, and just when you think you’ve made it to spring, Easter is chilly and there is sleet on Mother’s Day. This is the all-star springtime soup. This green pea minty soup basically has a salad on top and the crema can get really creative. So break out the wasabi, the green vibes, and the blender. Best part is this thing takes all of 20 minutes to make. It is bright and vibrant; perfect for Easter, perfect for Spring. You’re welcome.

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March 19, 2023 No Comments
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Asparagus Lentil Soup

This is the third soup recipe in the March Festival of Soups! This one is the most elaborate but it also may be the most worth it if you’re into a wicked interesting flavor profile and a little meat on your bones (figuratively speaking – the protein in this soup is lentils). With some unique flavors and a burst of freshness that screams spicy, hearty chimichurri, this is just what the late Spring chill ordered to nudge the vibe towards summer and keep out the late-seeping cold. 

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April 10, 2023 No Comments
one and a half slices green kitchen stories garlic almond soup recipe

Warm Garlic Almond Soup

This is the second soup from The Great March Festival of Soups. This soup is by far the coziest. The olive oil, pistachios, and grapes really do something special. And I do not recommend skipping the cayenne. This truly is a cure for the common cold and chilly weather. It’s a hug in a mug. It’s like fleece-lined mittens. It’s early spring. 

Go To Post »
March 24, 2023 1 Comment