cantaloupe soup & crisped prosciutto

Cantaloupe Soup

My social media newsfeeds the last 24 hours have more or less consisted of people “peacing out” Summer 2015 — but, um… what about the next two weeks?!?

Every year I feel bad for these lowly couple of weeks following Labor Day that are still technically Summer, but get forgotten/dismissed and over-layed with discussion of pumpkin spice everything.

I mean — it was 92 degrees here in Philly today!! Just because your pool is closed and kids are back in school does not have to signify the end!!!

It ain’t over till it’s over, and that’s why today I bring to you: cantaloupe soup & crisped prosciutto!

Cantaloupe Soup Ingredients


If you’ve ever enjoyed melon wrapped in prosciutto, then you will definitely love this soup!

Plus, it takes less than 15 minutes to make. Woot.
Cantaloupe Soup Prep

The cucumber, apple and lemon help with both the texture and balancing of flavor. If this soup were to be straight cantaloupe then it would likely have been a little bit sweet and played more like a drink than a savory soup.

When deciding how I wanted to serve the finished product, I was all sorts of indecisive. So, I figured I would share each of my ideas with you, rather than trying to hone in on one.

That said, if I had to pick one, I probably would have gone with the soup served as a shooter. 1. Because they’re super cool looking/fun to eat and 2. Because serving someone a bowl of cantaloupe soup may be a bit overwhelming (depending on whether or not you’re serving it with something else).

My other options were:

  1. Going straight soup-to-bowl. Pretty standard. Pretty Safe.
  2. Leveraging the hollowed cantaloupe rind as the bowl!! Kinda fun. Kinda Messy.

Regardless of how you decide to serve/eat it though, this is definitely a must try!

What better way to give a nod to both Summer AND Fall than to use an ingredient of Summer in a Fall dish?! Keep the dream alive and try this soup in the next week or two…because it’s not Fall until September 23rd.

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peach, avocado & watercress salad

Peach, avocado & watercress salad

It’s peach season — hello summer!!

Unlike a good amount of other fruit produce (i.e. berries, bananas, apples) peaches are not something that are available all year round in the store — unless you’re buying them frozen, which is totally cool too! But whenever the fresh peaches and other stone fruits arrive, my mind races on all the different ways to enjoy them before they disappear again.

I was in the mood for something savory and looking to make a yummy side dish for my lunch, so ended up with this peach, avocado & watercress salad.

Peach, avocado & watercress salad ingredients

Now, I know I have made a couple simple recipes in the past — but this has to be the easiest one ever! It’s literally chop everything, combine in a bowl, mix and consume:

Peach, avocado & watercress salad prep


The different ingredients in this salad struck a really nice balance…the sweet peach, peppery watercress, spicy jalapeño, cool avocado, acidic lime juice…all of it, it was SO good! I will note that because I bought and used the peach in the same day, it wasn’t as sweet/ripe as it could have been, but I somehow think that may have worked out for the better in this particular situation…

I enjoyed this as a side for lunch with my roast beef sandwich, but there was a lot leftover! So, I stored it in the fridge and enjoyed it as a cooling, refreshing side to a spicy omelette I made the next morning. It’s really such a versatile side that you have to try, especially because it’s almost no work at all!

Here’s the recipe for you to do just that.

And if you’re interested in another savory peach salad, give my peach, bacon and arugula salad a try!

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lemon berry pound cake & basil whipped cream

Lemon Berry Pound Cake


Well, well, well…

Look who decided to show up 6-months later to talk about lemon berry pound cake…yep, it’s me!

It breaks my heart to think that this much time has passed since I last shared anything from my kitchen with you all </3 And…I could go on with a list of a bunch of excuses, but to spare you…life just happens sometimes and, life happened…but I’M BACK!!

To make it up to you, I baked you this berry delicious pound cake 🙂

Lemon Berry Pound Cake Ingredients!


Lemon-flavored baked goods are some of my favorite things to indulge in (remember those lemon blueberry prosecco pancakes I made a couple years ago?!), especially when the weather starts to warm up..the flavor is just so bright and tart and fun…perfect for the warmer months.

Since lemons team up with blueberries quite often, I wanted to mix things up a bit and decided to bring raspberries to the party. I also wanted to have something that really balanced the tartness of all the lemon-berry flavors and came up with an interestingly delicious basil whipped cream, naturally!

Lemon Berry Pound Cake Prep

I was really pleased with how this pound cake turned out — and I’m fully convinced the lemon yogurt had a lot to do with it. The yogurt just does a great job of keeping the cake really moist, plus it adds another level of lemon-flavor without getting too-tart of a result, which may happen if you solely rely on lemon juice to get you there.

Speaking of flavor…it was so on point!

The mix of berries with the lemony cake was delicious all on its own, but when I added the basil whipped cream, it just rounded out the cake so well. Adding both raspberries and blueberries to this cake not only gave it a great flavor, but the colors were really pretty, too!

OH and I should note that absent from my photos is the lemon glaze that I made and drizzled over the cake as it was cooling. This is important — you don’t want to skip the lemon glaze because so much of the yummy tartness comes from it! Don’t worry though, as usual, I have everything written out for you..

Here’s the recipe!

So, here’s to not disappearing for another 6 months again. I promise I have some really great food and new posts planned for the coming weeks.

I’m so excited to be back, thanks for sticking with me!!




Lemon Berry Pound Cake Bite

cauliflower cream soup

Cauliflower Cream Soup

As the colder weather seeps in and Winter finally approaches, there are two things I have already observed…

  1. My electricity bill is starting to creep up
  2. I am craving and eating more soups

One of the best things about making homemade soups is that you typically make more than you can eat, but most freeze wonderfully and you can make a couple batches that can last you all season!

I have really been into cauliflower this year (that’s a thing, right?), so I recently made a cauliflower cream soup with roasted asparagus and toasted breadcrumbs…mmm yes.

Cauliflower Cream Soup Ingredients

If you were to skip the roasted asparagus and toasted breadcrumbs, this soup would be one of the easiest things you’d ever make…but you don’t want to skip those two things because they are delicious and add great color and texture to this soup!

Cauliflower Cream Soup Prep

HA, told you it was easy : )

This cauliflower cream soup is fantastical, I tell you.

Finishing the soup with a little heavy cream adds such a great richness that elevates this soup to another level. Topping it with crisped, roasted asparagus and toasted breadcrumbs add great layers of texture to the dish and they also add a salty bite that cuts through some of that richness that was created. All in all, when you put it all together it’s a great balance of flavors that warms you to the bone.

If you’re not into cauliflower this year, like me, you could easily sub in something else, like broccoli… But don’t be a fool, go with the cauliflower! Trust me.

I’ll have the recipe posted shortly, but until then… Here’s my recipe for this cauliflower cream soup, definitely give it a try this season!

Happy Souping!

Cauliflower Cream Soup Cauliflower Cream Soup

stuffed cheeseburger & carrot fries

Stuffed Cheeseburger & Carrot Fries

Everyone keeps talking about how summer is ending and they’re ready for fall — I mean there’s pumpkin flavored coffee out already. Um HELLO — it’s still August. While I love the fall (it is my favorite season after all), there is a time and a place.

August is not the time nor the place.

You know whats good in the summer? In August? Burgers.

With Labor Day weekend approaching and picnics and cookouts on the brain, I thought it would be perfect to post about a delicious cheese stuffed burger with a side of carrot “fries” that I recently made for dinner!

Cheeseburger Ingredients

Yes, that’s right. Carrot fries.

What’s up with carrots? Why do people make that face when they’re expected to eat carrots as a side vegetable? Carrots are better than a base ingredient in soup and tomato sauce or part of a medley of veggies!

Eat more carrots people. Turn them into “fries” if you have to, you’ll be happy you did.

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As for the burger, I thought it would be fun to stuff the cheese inside the burger and create an ooey gooey melty center that would keep the burger from drying out while cooking. It’s fairly easy, all you have to do is take what would be your regular burger patty, split it in two, add cheese to the center, then form the two patties back together. Easy peasy.

The grated onion in the burger adds a subtle onion flavor, but more than that, it’s another great way to keep the ground beef moist, especially if you’re cooking your burgers well done.

Stuffed Cheeseburger Prep

Mmmmm yea. Cheesy flavorful goodness. Pop that burger on a toasted bun with some thousand island dressing, a fresh summer tomato and some greens and you’ve got yourself a winner! The burger had a great balance of flavors and the pepper jack cheese that stuffed the burger added a nice level of heat that wasn’t overwhelming.

The carrot fries turned out perfectly as well, crisped on the outside, but soft and velvety on the inside. The carrots have such a great sweetness to them, but the char from baking them and the salt and spice make it a perfect compliment to the burgers. I’m serious — try them. If you can get down with sweet potato fries, you can give these a whirl.

OH and remember, summer doesn’t end until September 21 okay? Just because school is back in session does not mean summer is over — so hold off on the pumpkin and enjoy more burgers on the grill and beers by the water.

Here’s my recipe for stuffed cheeseburgers & carrot fries, enjoy!!

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