Recipe: Goat Cheese Tartines with Tomato Jam and Fresh Basil

This tomato jam is my jam!

provence inspired recipe - herbed goat cheese tartines with tomato jam

fresh lavender

herbed goat cheese tartines with tomato jam

There are two things I really love about this particular recipe. One, that it’s actually two recipes I threw together because #hellodelicious. But really, you can use the two spreads separately, however you want. Two, THE TOMATO JAM. I came up with this on a whim when I had a bunch of leftover cherry tomatoes, and dear lord was it good. This tartine is only the beginning — there are so many things you could do with this sweet, savory, tomato-y spread (in fact, I’ve listed some of them at the end of the post!).

If you’re sticking with tartines, once you have the two spreads made, these open-faced sandwiches come together in a flash. They can be sliced up into smaller pieces and served alongside a cheese board or on a buffet (perfect, in fact, if you’re throwing a Bastille Day party next week!).

I’d be remiss if I didn’t show a little love to the goat cheese spread. Truthfully, I originally wanted to build this post around that specific recipe, as it’s something I have made for years. Last year, I brought it to one of my French classes, and everyone loved it so much I found myself emailing out the recipe to classmates. I figured it was high time I share it here, too! I find myself making this spread in the summertime, when it’s lemony goodness matches the weather. It’s a family favorite — I hope you enjoy it!

Here’s how to put these goat cheese tartines together. Blast the Carla Bruni (or if you need a dance party, Stromae), pour some wine, and be transported to Provence:   Read the full post +

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Images and recipes by Victoria McGinley

"All we wanna know is where the stars came from, but do we ever stop to watch them shine?" - Jon Bellion

Recipe: Summer Sangria, Two Ways

the easy way, and the fancy way.

recipe - summer sangria, two ways

summer stone fruit

I discovered something very important while living in New York: I like white wine sangrias a lot more than I like red wine sangrias. Don’t get me wrong, red wine sangria can be good, it’s just that in the summer time, on a warm night out on a patio with friends, there’s nothing like sharing a pitcher (or two) of crisp, cold, white wine sangria. Or, its even better cousin, the rosé sangria!

There are two ways that I make summer sangrias. One is the quick and dirty way, which I learned from Hitha a few Fourth of Julys ago. The best part about the easy way is that if you have a bottle of white or rosé in the fridge, and some frozen fruit in your freezer, you can make this in about 2 minutes (maybe less). Throw fruit into pitcher. Add wine. Stir and serve. I like this method when I’m in a rush because it still tastes good, and the frozen fruit helps keep the wine icy cold. When it melts and softens, it’s the best treat.

The fancy way (and here, I use the term fancy loosely) relies on fresh fruit, and some secret ingredients to give the sangria a little more oomph. This time of year, I love using all the beautiful stone fruit available at the market — in my rosé sangria below, I was happy to chop up fresh peaches, apricots, and plums for the mix.

What to do with all the wine-soaked fruit once the sangria is gone? Well, you can eat it, of course. But for a sweet treat, try using it as a condiment over vanilla ice cream or greek yogurt. It’d make a perfect dessert for your summer evening.

Here are my recipes for summer sangrias, two ways (easy vs. fancy!):  Read the full post +

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Recipe: Kale Pesto

kale pesto recipe

recipe - kale pesto

Who says you can only make a pesto with basil? I’m a huge fan of whipping up pestos from all manner of vegetation (and not always for pasta, either…remember this one?). Arugula pesto, spinach pesto, cilantro pesto…if you can puree it, add some garlic and a little cheese, odds are it’s going to taste delicious.

We recently had a large amount of baby kale sitting in our refrigerator, and after about 3 days of nothing but salads, I had to put my foot down — mama needed some pasta. I proposed that we try a kale pesto, something I’d never made before. I figured when tossed with big rigatoni noodles and sweet heirloom cherry tomatoes, the result would feel both wholesome and incredibly satisfying.

And was it ever! This pesto was interesting because the bitterness of the greens adds a unique edge to the sauce, but when mixed with a little lemon juice for acidity, parmesan for a salty bite, the tomatoes and just a touch of sugar for sweetness, everything tasted perfectly balanced. Like any other pesto, you can choose to toss this with the pasta of your choice like we did, or serve it as a dip, sauce, or spread. Give it a try this summer! It’s a great way to pack even more nutritive punch to your everyday pesto.

Here’s how to make it:  Read the full post +