An outing to the farmers market is all you need for a spark of meal inspiration.
Story and photos by Natalie Paramore
It’s summer and farmers-market stands are filled to the brim with luscious berries, ripe tomatoes and juicy peaches. Proudly grown Texas produce is at its finest, which means there is no better time than the present to get creative in the kitchen and try some new summer recipes. For liquid courage, we’ve included a punch recipe that can be whipped up in a jiffy for a group gathering, or halved for a small, party-of-one happy hour.
BOURBON PEACH PUNCH
1/2 cup sugar
1 cup filtered water, divided
2 cups peaches, sliced, plus 4 additional slices for garnish
3 to 4 rosemary sprigs
6 ounces bourbon
2 cups Topo Chico
6 dashes angostura bitters
2 ounces lemon juice
1. In a pot over medium heat, combine 1/2 cup sugar with 1/2 cup filtered water and 2 cups sliced peaches. Reduce to simple syrup, stirring for about 10 minutes until the sugar is completely dissolved. Using a mesh strainer, strain the peaches from the syrup and let
them cool in a bowl with the rosemary sprigs.
2. Grill the sliced peaches on a panini press or grill over medium heat for about five to six minutes, until grill marks have formed and the peaches are slightly soft but still retain their shape.
3. Remove the rosemary from the peach simple syrup.
4. In a pitcher or bowl, combine the peach simple syrup with the bourbon, Topo Chico, 1/2 cup water, bitters and lemon juice.
5. Serve the punch over ice cubes and garnish with a grilled peach slice and small rosemary sprig.
2 10-inch pizza crusts
3 tablespoons olive oil, divided
1 teaspoon garlic salt, divided
2 cups arugula
1 teaspoon lemon juice
2 tablespoons balsamic vinegar, reduced
1 tablespoon Parmesan, shaved
2 small or medium fresh tomatoes
3 ounces fresh mozzarella
1. Brush each of the pizza crusts with one tablespoon olive oil and 1/2 teaspoon garlic salt. Toast the crusts in the oven according to the package directions.
2. Meanwhile, toss the arugula with lemon juice and the remaining olive oil.
3. In a small saucepan, reduce balsamic vinegar for five minutes over medium-low heat, until thick and sticky. Let it cool.
4. Top the pizza crusts with Parmesan, then add the arugula and 1/2-inch thick slices of tomatoes and mozzarella.
5. Drizzle with the balsamic and enjoy immediately!
LEMON BLUEBERRY POUND CAKE
Makes one loaf
1 1/2 cups all-purpose flour
3/4 teaspoon salt
2 teaspoons baking powder
3/4 cup sugar
1 teaspoon vanilla extract
1/4 cup lemon juice
1/2 cup canola oil
3/4 cup Greek yogurt
1 cup blueberries
1. Preheat the oven to 350 degrees and grease a loaf pan.
2. Mix the flour, salt and baking powder together in one bowl.
3. In a separate bowl, whisk together the eggs, sugar, vanilla, lemon juice and canola oil.
4. Combine the wet and dry ingredients, then incorporate the Greek yogurt and gently fold in the blueberries. Be careful not to overmix.
5. Pour the mixture into the loaf pan and bake for 50 to 60 minutes, or until it’s cooked all the way through. (Pro tip: To test, insert a toothpick into the top of the pound cake. When the toothpick comes out clean, the pound cake is cooked.)
6. Let it cool and then serve. Store it in an airtight container for as long as five days.