3 Simple Summer Salads

I know it’s August when the only thing in my fridge is a bowl of sliced watermelon and a half-eaten bag of sweet cherries. Cold things I can grab by the fistful. Because truthfully, I don’t do well in the heat and humidity. I become impossibly lazy. My sink begins to fill with yesterday’s dishes and little mounds of swept dirt piles begin to speckle the floor like forgotten landmines. And it's only after I step in one of these piles a good three or four times that I finally break down and finish the job. It's really quite pathetic.

I like to think that August offers us its cool crop of fresh summer produce as a peace offering. A little, “I’m sorry” for being so insufferable. And I’ll take it, because without the crisp, sweet promise of a cold watermelon or the flavorful burst of a cherry tomato, I don’t think I’d make it through. 

If like me, the heat leaves you lazy and a tad melodramatic, then welcome to this blog post and please pull up a chair. These salad recipes were created just for you! While each one is a bit different from the last, they all feature some of my favorite summer produce as well as rely on just a few pantry staples to come together. And perhaps best of all, they don’t require the heat of the oven - Amen to that. I’m sharing each recipe below with a few thoughts on preparation and pairings. 

Enjoy, my friends! And as always, thanks for stopping by. 

xx Mackenzie 

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Peach Caprese Salad with Mint

A spin on the classic Caprese salad, this recipe replaces tomatoes with fresh peaches and basil with fresh mint. Dressed lightly with a bit of oil and lime juice, it’s bright and flavorful, but balanced thanks to the cool, creamy mozzarella. This salad works great as a light lunch or as a side to just about anything on the grill! 

INGREDIENTS

• 4 ripe peaches, unpeeled and sliced into wedges
• 1 package fresh mozzarella 
• juice and zest of 1 lime
• 1/4 cup olive oil
• 1/2 tsp. salt
• 1 Tbsp. honey
• 1/4 cup fresh mint leaves 
• fresh black pepper

INSTRUCTIONS

First, prepare the dressing by combining the lime juice, lime zest, salt and honey in a bowl. Slowly whisk in the olive oil and set aside. Next, cut the mozzarella into small 1-inch pieces and place in a bowl with the peaches and mint leaves. Gently toss. Lastly, drizzle as much of the lime vinaigrette over the peaches as preferred and gently toss once more. Season with fresh black pepper and enjoy!

Watermelon, Feta Salad with Lime

Watermelon is surprisingly good with just a spot of oil and course flakes of sea salt. But it really comes to life with a bit of lime juice and salty feta cheese. I like to add in raw red onions for a tangy bite to compliment the salty sweet combo. 

INGREDIENTS

• 1 small, seedless watermelon
•  feta cheese, sliced or crumbled
• 1/2 small red onion, thinly sliced
• 1 lime, juiced
• fresh mint, chopped
• 1/4 - 1/2 tsp. course sea salt
• 1/8 - 1/4 tsp. black pepper 
• olive oil, for drizzling

INSTRUCTIONS

First, cut the watermelon into bite sized cubes or triangles and place in a bowl. Sprinkle with the sea salt, black pepper and lime juice. Then, drizzle with a bit of olive oil and gently toss. Next, sprinkle with as much mint, red onion and feta as you desire and gently toss once more. 

Note: If making in advance, place the bowl of cut watermelon in the refrigerator until you’re ready to serve. Adding salt too far in advance to the watermelon will release its juices and make for a soupy salad!

Zucchini Ribbon Salad with Pint Nuts and Lemon

This salad is like a zoodle, but thicker, less watery and more substantial. It’s inspired by one of my favorite pizza combos and is a healthy, raw lunch that will leave you brimming with energy. I like to sprinkle the ribbons with feta cheese, toasted pint nuts and fresh mint and dress it with lemon juice, oil and a pinch of red pepper flakes for a kick. So simple! 

INGREDIENTS

• 1 zucchini
• 1 yellow squash (optional, raw yellow squash is not for everyone and can come off as a bit bitter)
• 1/4-1/2 cup toasted pine nuts
• 1/4-1/2 cup fresh mint, chopped
• 1 lemon, juiced
• feta cheese  
• olive oil, for drizzling
• red pepper flakes 
• 1/4 tsp. sea salt
• 1/8 tsp. black pepper 

INSTRUCTIONS

Using a vegetable peeler, remove the outside skin of the zucchini (and yellow squash, if using). Then, create long ribbons and place them into a bowl. Sprinkle with the sea salt, black pepper, toasted pine nuts and fresh mint. Then, drizzle with lemon juice and olive oil and toss. Add more lemon juice or olive oil as needed and dust with a pinch of red pepper flakes. Lastly, add as much feta cheese as desired and toss once more.

Lemon Blueberry Muffins with a Cardamom Walnut Crumble

Mrs. Forrest is my 92-year-old neighbor. She likes Danielle Steel novels, Jesus Christ and basketball (though likely not in that order) and this recipe was originally created for her. I imagined we'd share a basket of these muffins together while talking about neighborly things, like the lighting bolt that hit her tree and set my car alarm off or the pesky armadillos roaming the area. But alas, I learned that Mrs. Forrest "doesn't much care for blueberries" after-all.  

And while I still don't really understand how someone can be blueberry-averse, this little fact somehow made me like her even more. Because straight-shooters are hard to come by in the South and I've always liked an honest woman.

We managed to enjoy our afternoon despite the anti-climactic muffin moment and like any good millennial, I went on to share them with others in search of praise. And four batches later, I declared these Lemon Blueberry Muffins ready for the blog. 

But first, the blueberries. Ever year, my friend Jena and I head out to the country to fill our pails with blueberries to freeze for the fall and winter, though they rarely last that long. Last year, our adventure inspired a blueberry galette to polish off our blueberry-themed dinner party. This year, I wanted to create a classic recipe for lemon blueberry muffins and give them a bit of a twist with a cardamom, walnut crumble topping. Cardamom and blueberries go so well together and I love how the subtle, lemony batter creates the perfect foundation for the plump berries to burst in the oven. The crumble comes as such a surprise, giving each bite a nutty, lemony, perfectly spiced mouthful. I think you’re really going to love them!  

There’s just a few weeks of blueberry season left here in Nashville, but if you plan to freeze your berries this year, here's a few quick and easy tips: 

1. Wash thoroughly before freezing, and let dry completely. 
2. Place berries in a single layer on a baking sheet and let freeze (about 2 hours). 
3. Once frozen, pour them into a large ziplock bag and store in the freezer. 

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Lemon Blueberry Muffins with a Cardamom Walnut Crumble

INGREDIENTS

for the muffins: 

• 1 3/4 cups flour 
• 3 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. sea salt
• 1/4 cup butter
• 3/4 cup brown sugar
• 2 eggs
• 2 tsp. vanilla
• 1/2 cup greek yogurt (full fat is best) 
• 2 cups blueberries 
• 1/4 cup lemon juice 
• zest of one lemon 

for the crumble: 

• 1/4 cup flour
• 2 Tbsp. sugar
• 3/4 tsp. cardamom
• 1/4 tsp salt
• 3 Tbsp butter, cubed
• 1/4 cup + 2 Tbsp. finely chopped walnuts 

INSTRUCTIONS

1. First, prepare the crumble topping. Place the flour, sugar, cardamom, salt and walnuts in a bowl and stir to combine. Then, add the cubed butter and mix together using your fingertips to create a crumble. Place the bowl in the refrigerator while you prepare the batter. 
2. Next, preheat the oven to 425 degrees F. Line your muffin pan with 12 baking cups. Then, whisk the dry ingredients together, combining the flour, baking powder, baking soda and salt. Set aside. 
3. Then, prepare your wet ingredients. Place the brown sugar, eggs, vanilla, greek yogurt and lemon zest in a bowl and whisk to combine. Then stir in the lemon juice. 
4. Create a well in the flour mixture and pour the wet ingredients into the dry ingredients. Whisk until just combined and be careful not to overmix. It's okay if you see a few flour streaks here and there. Then, add in the blueberries and use a spatula or spoon to gently fold them in. 
5. Fill each baking cup 3/4 of the way full with batter. Then, use a spoon or your hands to sprinkle the cardamom mixture overtop. 
6. Bake in a 425 degree oven for 15-17 minutes, rotating the pan after about 10 minutes. The muffins are fully baked when a toothpick inserted comes out clean. 
7. Let cool in the pan for five minutes and then transfer to a cooling rack (this will prevent the bottoms from becoming moist).

Enjoy! 

3 Refreshing Summer Cocktails

I always wanted to be the cool, mysterious woman at the bar sipping a dry martini alone with two olives. Because it’s always this woman that gets pulled into the greatest adventures in Drama films (and I can’t be the only one that imagines fighting a group of ninjas to the Matrix soundtrack).

But alas, I’m usually just the girl drinking Pinot Noir with wine-stained teeth, talking too loud and sharing too much. And while I’m pretty committed to being a #pinotphile, there are a few occasions where I’ll step outside my box, heat waves being one of them. 

Like right now. Every morning I go outside to water my poor, wilting plants and it feels like being cloaked in a hot, wet towel. And not in a good way. 

So this week, I’m keeping the oven off, eating grapes out of the freezer and watching top-knot tutorials by Julia Engel. And when I’m not busy doing those things, you can find me mixing up one of these tasty summer cocktails with a refreshing twist. 

Each cocktail is a bit different from the last, but all are infused with cooling ingredients like dill, cucumbers, lemon or at the very least, ice. They are a fun spin on some of my favorite cocktails and I find them simple enough to make with even a modest bar setup. 

As always, enjoy and thanks for stopping by! 

xxMackenzie 

Basil French 75

A spin on the classic French 75, this cocktail combines basil, lemon juice and gin for a bright and summery twist. Add as much or as little simple syrup as you like, or better yet, make a basil simple syrup in place of muddling the leaves. 

INGREDIENTS

• 2 ounces gin
• 1/2 ounce lemon juice
• 1/2 oz. simple syrup 
• 4-5 basil leaves
• Brut Champagne or Prosecco, to float 
• Ice

INSTRUCTIONS

Pour the gin, lemon juice and simple syrup into a cocktail shaker and add the basil leaves. Muddle to release the oils of the basil, add ice and shake. Pour into a martini glass or flute and top with a float of Champagne or Prosecco. Garnish with a lemon peel and basil leaf and enjoy! 

Rosé Spritzer

Wine on a hot day can be a tricky mix, which is why I love this recipe for a Rosé Spritzer! With a bit of ice and a splash of sparkling water, you can still sip Rosé all-day while feeling refreshed and hydrated.

INGREDIENTS

• Rosé (fruit forward is best) 
• Sparkling Water
• Cherries, for garnish
• Lime
• Optional: 1/2 oz. St. Germain Elderflower Liqueur or simple syrup to sweeten 

INSTRUCTIONS

Fill a glass with ice, then pour 2/3 full with Rosé. Top with sparkling water and a squeeze of lime. Garnish with cherries or blackberries and enjoy! 

Cucumber, Dill Gin Fizz

Cool cucumber and dill pair so well with lime and gin in this fizzy cocktail. Just be careful as I find these go down a bit (too) easy! 

INGREDIENTS

• 3-4 slices cucumber
• 2 ounces gin
• Dill
• 1 ounce lime juice 
• club soda
• ice 

INSTRUCTIONS

Place the cucumber, dill, gin and lime juice in a glass. Muddle until the cucumber breaks up. Then, fill the glass with ice and top with club soda or sparkling water. Garnish with an additional slice of cucumber and a sprig of dill. 

Dark Chocolate, Sea Salt + Pistachio Ice Cream Sandwiches

I'm having major anxiety about summer ending. And it’s only mid-July.

Because this is my season, the time of year that brings me to my knees and I'd be perfectly happy if it went on forever. It’s not just the warm days and hazy summer light that gets me, it’s fingers stained red from pitting cherries. It’s frizzy hair and wearing a cloak made of heat and humidity. It’s going on hikes after dinner and reading in hammocks over the creek. It’s falling asleep to a chorus of crickets and waking up in a sun-filled room. 

It’s all just so perfect. And I’m determined to soak up every last moment of it. 

And what celebrates summer more than ice cream? Growing up, my sister and I would save our money for the chocolate chip ice cream sandwiches at the swim club. We’d peel back the wrapper and devour them with soggy, wet hands, while our bathing suits dripped around our feet. Perhaps the best part was the thick coat of cookie crumbs and chocolate that stuck to our fingertips and required the sharp edge of our teeth to come clean. 

This memory came to me the other day and it wasn't long before I was dreaming of cookie and ice cream combinations. Chai ice cream with oatmeal cookies would be amazing, or a lemony cookie with lavender berry cream...the options are endless. I ultimately went with this heavenly combination of pistachio ice cream and dark chocolate, smoked sea salt cookies. The result is a creamy savory-sweet ice cream that tastes of pistachios and almond. The saltiness of the cookie begs for something cool and creamy and this ice cream pairing does just the trick. 

This recipe does not require a fancy machine, nor does it require tediously stirring the mixture every 30 minutes. In fact, it comes together in less than 20, allows the freezer to do all the work and has the consistency of creamy, well-churned, easily-scoopable ice cream. 

It really is as easy as it sounds. I can say this with confidence because I shelled one million pistachios and tested this recipe six times before declaring it show-ready! But before I get to the recipe, I want to share a few quick tips and tricks I picked up along the way:

1. Line your bread tin with parchment paper to make for easy cleanup. 
2. Alcohol lowers the freezing point of the ice cream, making the consistency softer and easier to scoop. It is of course optional, but recommended.
3. To make this recipe dairy-free, try making a sweetened condensed coconut milk base, like this one here.  Then, replace the heavy whipping cream with full-fat coconut milk. 
4. Allow the ice cream to set out for about 5 or so minutes before scooping. 
5. After assembling the ice cream sandwiches, place them back in the freezer for a bit to firm up. You’d think the cookie would freeze and become too hard to eat, but much the opposite is true. In fact, I’ll pull them out of the freezer and serve them immediately and the cookies are firm enough to hold the ice cream, but soft enough to bite into. 

As always, thanks for stopping by and enjoy! 

xxMackenzie

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Dark Chocolate, Sea Salt + Pistachio Ice Cream Sandwiches

Homemade, No-Churn Pistachio Ice Cream

INGREDIENTS

• 1 cup, unsalted pistachios, shelled, plus additional pistachios chopped for topping.
• 2 tsp. vanilla extract
• 1/2 tsp. almond extract
• pinch of sea salt
• 1 can sweetened condensed milk
• 1 Tbsp. vodka (optional, but helps with consistency) 
• 2 cups heavy whipping cream

INSTRUCTIONS: 

1. Place the pistachios in a coffee grinder or food processor and grind into a paste. If using a coffee grinder, you may have to work in batches, but you’ll get more of a pistachio dust than the more liquid paste created by a food processor. Both work fine for this recipe. Once you’ve created the powder/paste, place into a blender and add the vanilla extract, almond extract, sweetened condensed milk, vodka (if using) and a pinch of sea salt. Blend until smooth. 
2. Then, pour into a large bowl and set aside. Next, take 2 cups of very cold heavy whipping cream and place into the bowl of an electric mixer. Using the whisk attachment, whip on high speed until the cream begins to thicken, form peaks and become fluffy, about 3-4 minutes. 
3. Using a spatula, take about two or three dollops of the whipped cream and gently fold into the blended pistachio mixture. Then, repeat, carefully folding in another few dollops of the whipped cream and finally add in the rest and fold until blended. Be mindful not to over mix. 
4. Line a bread pan with parchment paper (optional, but makes for easy cleanup) and pour half the ice cream mixture into the pan. Sprinkle the top with chopped pistachios. Then, pour the rest of the ice cream mixture on top, and gently swirl to combine. Cover the bread pan with a layer of plastic wrap and then a layer of foil and place in the freezer overnight or for at least 4 hours. To serve, remove from freezer and sprinkle with additional pistachios. 
5. To make ice cream sandwiches, place one large scoop of ice cream on a cookie and use the back of the ice cream scooper to press and smooth. Then, top with an additional cookie. Eat immediately or place back in the freezer, covered in foil. (Note: It’s easiest to eat the ice cream sandwiches if they’ve been chilling in the freezer first)

Dark Chocolate, Smoked Sea Salt Cookies

*recipe adapted from Joy the Baker

INGREDIENTS: 

• 1 stick unsalted butter, softened at room temperature
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1 large egg
• 1 tsp. vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 tsp. baking soda
• 1/4 tsp sea salt
• 1 1/2 cups dark chocolate chunks
• Smoked sea salt, for topping

INSTRUCTIONS: 

1. Preheat the oven to 300 degrees and prepare two cookie sheets. 
2. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugars together until fluffy, about 3-4 minutes. Then, add in the egg and beat for an additional minute. Lastly, add in the vanilla extract and beat just until incorporated. 
3. Next, in a medium bowl, combine the dry ingredients. Whisk together the flour, baking soda and salt. Then, pour the dry ingredients into the butter mixture and beat on low speed until just incorporated.  Lastly, mix in the chocolate chunks. 
4. Dollop or scoop cookie dough by the 2 tablespoonful onto prepared baking sheets.  Leave about 2 inches of room between each cookie.  Sprinkle generously with smoked sea salt.
5. Bake in the oven for 18-24 minutes, or until just golden brown. Remove from the oven and allow to cool for 5 minutes before removing to a wire rack to cool completely. 

Homemade Granola with Toasted Coconut and Pecans

There’s something about watching my sister become a mother for the first time that floods me with nostalgia. My mind is suddenly filled with hundreds of tiny moments and vivid memories from our childhood, and I’m aching to be back in the branches of our favorite tree, covered in sap and bark.

We were both wildly imaginative young girls, always outside catching fireflies, dreaming up other worlds or racing downhill on roller skates. She was the leader of our tiny pack, the strong and fiery one, and I was the sensitive, gentle soul just happy to be along for the ride. 

For as long as I can remember, it was just the two of us. We were a family who liked to move a lot, and for most of my childhood, she was my only friend. But I never needed anyone else. She protected me, cared for me and was as loyal as they come. She loved me the way only a big sister does, with all her might, and with complete authority. And I did whatever she asked because I loved her right back. 

Even after our interests became different, and even on days when we fought and were horrible to one another, I always knew she was right there behind me, waving my flag and wearing a suit of armor marked with a capital “M”. Because that’s what it means to be sisters, to be warriors for one another, even when it’s ill-deserved.

Last weekend we celebrated my sister with the sweetest of baby showers, filled to the brim with dear family and friends and a lemon cake wrapped in blue icing. We adorned her head with a crown of flowers, kissed her sweet belly and soaked up every last minute of this joyous time together. And while I know I’ll always have a special place in her heart, it dawned on me that we aren’t kids any more. That it’s not just the two of us for much longer and our tiny pack is expanding.

I’m so excited to be an Aunt, to welcome this darling baby into our family and to love him with that same undying love she’s offered me all these years. 

Oh, and I haven't forgotten about the granola :) The idea for this granola recipe came to me during one of those nostalgic moments, when I longed for the days when breakfast meant a simple, cold bowl of cereal. It's incredibly delicious, simple and refined-sugar free! It's the perfect foundation for fresh summer berries and can be modified to include your favorite nuts or dried fruits. I like to make a big batch on the weekend, just like my mom used to, and graze all week long.

Enjoy!

xxMackenzie 

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Homemade Granola with Toasted Coconut and Pecans

INGREDIENTS:

• 3 cups organic, rolled oats
• 1/2 cup coconut flakes
• 1/4 cup sunflower seeds or pepitas
• 1/2 cup pecans, chopped
• 1/4 cup grapeseed oil or other neutral oil
• 1/4 cup maple syrup
• 1/2 cup juice from an orange
• 1/2 tsp. salt
• pinch of nutmeg
• 1/4 tsp. cinnamon 

INSTRUCTIONS:

1.) Preheat the oven to 300 degrees F. 

2.) Place the oats, coconut flakes, pecans and seeds in a bowl and stir to combine. 

2.) In a separate bowl or large measuring cup, place the syrup, orange juice, salt, nutmeg and cinnamon and whisk to combine. Then, slowly whisk in the oil. 

3.) Pour the wet ingredients over the dry ingredients and toss to coat. Then, spread the granola mixture onto a baking sheet in a single, even layer. 

4.) Place the baking sheet in the oven and bake for 40-45 minutes, or until golden and toasty, giving it a stir or a shake half way through. 

5.) Once evenly toasted, remove from oven and let cool. Store in your favorite glass jar or container and enjoy with fresh fruit!