Colorful & comforting seasonal recipes for savory dishes, sweets and cocktails. 

Strawberry and Tomato Gazpacho

Strawberry and Tomato Gazpacho

We live in a perfectly small house with a small kitchen. We bought the house back in January, knowing within 10 minutes on a quick lunch break that it was the one. The only catch was it didn't have a dining area at the time. The kitchen is tight enough without adding a small table, so we've started renovating the sunroom into a dining space that, thankfully very soon, will be temperature controlled. 

If you're a small kitchen/house owner, you know you've got to get pretty creative with storage sometimes. Most of our appliances and bulk foods are on open shelves in the basement (because honestly, walking downstairs to get the waffle maker means I've earned those waffles), we use shelf risers in the cabinets to take advantage of vertical space, and we've gotten into the habit of washing and drying dishes after every meal. Life without a dish washer is an adjustment, and drying dishes rather than letting them air-dry is as well, but I love walking into the room and seeing clean countertops. It's like an invitation to get started on a new meal. Another thing about a small kitchen though, is that in the heat of summer, it's hard to justify firing up the oven or doing a lot of stovetop cooking. This summer we're destined for many nights of outside grilling and lots of salads and gazpacho. But who's complaining, I'm looking forward to it. Gazpacho is both raw and cold, not unlike a smoothie. It's perfect for summer when you're craving lighter foods full of fresh garden vegetables and fruits. Gazpacho often includes stale bread to further thicken it. If you're inclined, add about half a cup of 1-inch pieces of stale white/country bread as you blend. -Mallory

Strawberry and Tomato Gazpacho
1 1/2 pound strawberries, tops removed
1/2 pound tomatoes, cored and roughly chopped
1/2 English cucumber, peeled
1 red bell pepper, seeded and chopped
1 shallot, skin removed and roughly chopped
2 garlic cloves, skins removed
1/3 cup almonds
1/3 cup olive oil
3 tablespoons balsamic vinegar
1/2 teaspoon salt
goat cheese, basil, and black pepper for garnish

Combine tomatoes, strawberries, cucumber, bell pepper, shallot, garlic and almonds in a blender and blend until smooth. Stream in olive oil, balsamic vinegar and salt. Refrigerate the gazpacho for a few hours before serving. Garnish with goat cheese, basil leaves, and freshly ground black pepper.


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