late summer stew; coconut custard tarts

IMG_7477My brother came over for dinner last night. We made a small fire in the pit outside and roasted a few marshmallows before enjoying these two dishes from Amy Chaplin’s At Home in the Whole Food Kitchen: a late summer stew with white beans and parsley pistou and a coconut custard tart with a toasted coconut crust. The late summer stew was even better than expected. I love when that happens.

IMG_7485And I am pleased to say that this coconut custard tart is the first sweet tart we’ve made from Chaplin’s book that didn’t stick to the baking dish. Success.


These two dishes are our 46th and 47th recipes from Chaplin’s book.

beet chickpea cakes


These beet chickpea cakes with tzatziki marked our 45th completed recipe from Amy Chaplin’s At Home in the Whole Food Kitchen. They were pretty great.


sparkling melonade and two summer salads

IMG_7287These glasses of sparkling mint melonade from Sarah Britton’s My New Roots were a decided hit. We enjoyed them out on the patio before dinner yesterday afternoon. The base is a blend of ripe melon (we used cantaloupe and honeydew), lime juice, raw honey, and fresh mint leaves. After pouring the blend over a few ice cubes, we topped each off with some sparkling mineral water. IMG_7288And to mark my last Saturday evening in Wisconsin, we made a little fire, too.

IMG_7282For dinner, we made two summer salads. We couldn’t choose between them when deciding what to eat, so we made both. The first is Sarah Britton’s grain-free tabbouleh. Instead of the traditional bulgur, this recipe calls for chickpeas lightly pulsed in the food processor.

IMG_7322The juicy tomatoes paired exceptionally well with the bulgur-less tabbouleh.

IMG_7323And the second dish is this quinoa salad with roasted summer vegetables and harissa marinade from Amy Chaplin.
IMG_7341These recipes mark our 25th and 26th dishes from Sarah Britton and our 44th dish from Amy Chaplin.

gazpacho; blackberry lemon cream tart

IMG_7186We served this summer gazpacho before the beet tart last Thursday. It proved to be a very solid starter to the meal. And I’m still fascinated with using our new-to-us blender. Although we stopped at two local food stands, we were unable to find any heirloom tomatoes. Next time.

IMG_7182We had to make the toasted coconut crust twice for the blackberry lemon cream tart shown below. We found the cat nibbling on the first crust we set out to cool on the deck. Silly cat. 
IMG_7203Our filling turned out to be a bit wobbly here. We’ll have to try this one again.

These two dishes represent our 42nd and 43th completed dishes from Amy Chaplin’s At Home in the Whole Food Kitchen.

beet tarts with poppy seed crust and white bean fennel filling

IMG_7180Here is our 41st recipe from Amy Chaplin’s At Home in the Whole Food Kitchen. The beet, I think, is one of the most beautiful vegetables, and this beet tart with poppy seed crust and white bean fennel filling definitely did justice to our first supper of beets just picked from the garden.

IMG_7171I think I’m finally getting the hang at making Chaplin’s crusts. She makes a lot of tarts, both sweet and savory. And although her crusts all use somewhat varying ingredients, they almost always are made with the same technique—processing the dry ingredients before mixing the wet ones in with your fingertips. This crust is made with rolled oats, brown rice flour, baking powder, sea salt, spelt flour, poppy seeds, extra virgin olive oil, and plain rice milk. Chaplin also calls for sunflower seeds, but we couldn’t find any raw ones. We added a tiny amount of sesame seeds instead.  IMG_7163Cooked sliced beets are arranged over a lovely filling of blended white beans, caramelized onion, garlic, and ground fennel seeds. We named the dish a hit.