This not-too-sweet jam combines rich vanilla with delicate elderflower to accent the full pear flavor. My favorite market sells fruit in bulk and jam is such a satisfying way to use up produce. You will lose a considerable amount of weight in peeling and coring the pears. I started with a little over 8 lbs in order to have the 6 lbs prepped, so that’s something to keep in mind when you go to purchase fruit.
Continue reading “Pear Jam with Vanilla and Elderflower”
Backpacking Pasta Carbonara
A note about Bramble & Spice Backpacking Recipes: These recipes are intended for one or two night backpacking trips. I like eating real food when I’m hiking and I’m always willing to carry a little extra weight in order to eat well. Everything really does taste better in the mountains.
This is the kind of recipe you’ll be glad you also packed in that can of red wine for. It comes together quickly and is rich and delicious.
Continue reading “Backpacking Pasta Carbonara”
Cherry Tomato and Corn Pizza
This pizza brings together two summer staples in a delicious, herby, and cheesy affair. We tend to be a no-sauce kind of pizza people and rely instead on cheese as the foundational layer. If you don’t like goat cheese, feta would also be great here.
Continue reading “Cherry Tomato and Corn Pizza”
Green Bean and Spinach Salad with Basil Vin and Goat Cheese Ricotta
The goat ricotta mixes with the vegetables and greens as you eat, adding a nice tang and a satisfying richness. This recipes serves 2 but could easily be scaled up to serve more. We ate this as a main, with some biscuits to round out the meal, but this would be a great side dish with a steak or a lamb chop.
Continue reading “Green Bean and Spinach Salad with Basil Vin and Goat Cheese Ricotta”
Broccoli Salad
This broccoli salad is fresh and not weighed down by a heavy dressing. The bacon, in addition to just being delicious, gives it a heartiness that makes this perfect for lunch. This would also be great as a summertime side, especially because it can be assembled well before you plan on eating it. This salad keeps for several days in the fridge.
Continue reading “Broccoli Salad”
Rhubarb Vanilla Jam
The sweet-tart combination of rhubarb jam is one of my favorites. The vanilla bean accents the fruit forward flavor and provides added depth and interest. I would not substitute with vanilla extract, as it won’t provide the same depth that you get with a bean.
Continue reading “Rhubarb Vanilla Jam”
Corn Zucchini and Black Bean Tacos with Tomatillo Salsa
Corn and zucchini are one of my favorite summer pairings. Topped with a generous serving of tomatillo salsa and feta cheese, these tacos make a delicious summer meal. This recipe serves 2 but can easily be scaled up to serve more.
Continue reading “Corn Zucchini and Black Bean Tacos with Tomatillo Salsa”
Tomatillo Salsa
This salsa is vibrant and delicious. Eat it on tacos, drizzled over grilled pork or chicken, or with some homemade tortilla chips.
Continue reading “Tomatillo Salsa”
Corn and Zucchini Galette
This recipe is great for early summer, before any tomatoes have arrived at the markets! The flaky pastry dough is rich and this galette is best served alongside a fresh salad.
If you already have the dough made (and I would recommend always making one or two extra because they freeze beautifully), then this requires very little hands-on time. I love to make galettes when having people over for dinner – all the work can be done well before anyone arrives.
Continue reading “Corn and Zucchini Galette”
Cherry Spinach Salad with Basil Vin
The cherries in this salad provide a bold and delicious burst of flavor. Like most salads loaded with goodies, everything will sink to the bottom. This is especially true for this salad as the cherries are heavy. Make sure you are getting plenty of the good stuff in each portion when serving.
Continue reading “Cherry Spinach Salad with Basil Vin”