So, I bought an ice cream maker.
We have many great independent ice cream shops around the city, and we’ve been known to buy a pint or two from time to time. But at over $10 per pint it’s an expensive habit. So, when I found an ice cream maker on sale, I knew I had to buy it—to save money of course! (Anyone who knows me, or has ever been shopping with me before, knows that I can rationalize just about anything.)
My adventures in homemade ice cream making have been fantastic so far, and I’ve been experimenting with a few recipes for Greek yogurt ice creams and fruit-based sorbets. You may be asking yourself, “what’s ice cream got to do with salad?”” Well, I had some very ripe mangos left over after making a batch of coconut mango sorbet and a fridge full of fresh herbs after a recent trip to the farmer’s market!
They say moderation is the key to healthy eating. Well, I seem to lack moderation when it comes to fresh fruits and vegetables in the summer months. To say that I bought too much fruit on our road trip this past weekend would be an understatement. But how could I pass up 20 pounds of BC peaches for $12, or fresh sunrise apples, tree ripened prune plums, or field tomatoes? Plus, with all the local garden produce available right now I’ve been up to my ears (literally) with fresh fruit and produce lately. But that’s a problem I don’t mind having, but I may have to invest in a second fridge…
New Potatoes are such a treat in the summertime. They are small, freshly harvested potatoes, that have a natural sweetness, and hold their shape after cooking – making them a perfect potato to use in salads. For this easy side dish, I’ve lightened up a summer favourite, -the classic potato salad. A tangy lemon-dijon vinaigrette loaded with tons of fresh herbs make for a refreshing twist on the traditional mayo-based dressing. Plus, I’ve added some crunch with tons of green and yellow beans, fresh from my father-in-law’s garden!