4th of July Muffins: Sour Cherry & Ricotta

Forth of July Muffins

When I walked into World Market today, I was not thinking about muffins.  To be honest, I wasn’t thinking about much of anything.  The hope was to cruise through the aisles and find a dish or an ingredient that would inspire a recipe.  Thankfully, that’s exactly what happened.

Sour Cherry & Ricotta Muffin Batter

Inspiration started with a jar of sour cherries and a few mindless laps around the store. Sour cherry and ricotta ice cream, crumble, or tart – all things that came to mind before landing on sour cherry and ricotta muffins. And then I spotted the most adorable patriotic muffin outfits {can I call them that?} and my mind was as made up as it could be.

Sour Cherry & Ricotta Muffins

I used a Bob’s Red Mill gluten-free blueberry muffin recipe as my guide, replacing blueberries with sour cherries and adding ricotta, knowing the ricotta would give the gluten-free muffin some richness and moisture.  And what resulted was similar to a blueberry muffin, but a lot more fun.  The sour cherries provided a burst of tart worthy of a summertime holiday treat!

Tzatziki!

Tzatziki

Tzatziki is, hands down, my favorite accompaniment.  I’m certain it has much to do with nostalgia – walking with my family through the Sponge Docks, eating Chicken Souvlaki, and begging for a second piece of baklava.  As a kid, my tzatziki to sandwich ratio was always out of proportion.  As an adult, not much has changed.

Grated English Cuke

The homemade tzatziki story is the same as any other why-did-it-take-me-so-long-to-make-this story. Taking almost as little effort as hummus, it’s not complicated to make. And I even found that all of the leftover juice gave me perfect excuse to make a super summery cucumber cocktail that I can’t wait to share with you!

Tzatziki Ingredients

There are so many ways to use tzatziki that leftovers couldn’t possibly be a problem.  This light and fresh cucumber sauce could be used as a dip {with sliced veggies or pita chips}, in place of mayo for chicken salad, as a sandwich spread, or as a side for grilled meat and veggies.

Recipe below adapted from this recipe.

Roasted Eggplant

Goat Cheese Stuffed Eggplant

Would it be so wrong to create a recipe, document said recipe, enjoy the heck out of it, but not post it? Because that’s what’s happening here.  I made a delicious concoction of caramelized onions and goat cheese.  And I fell in love with roasting eggplant slices.  But…

Sliced Eggplant

I just can’t post a recipe that is SO time consuming to make and only feeds the mouth of… one.  And I’m not sure how I feel about the fact that I took down an entire eggplant, half a package of goat cheese, and a half of a caramelized onion on my own.

Roasted Eggplant

But what I am going to do?  Share how to roast eggplant slices.  Because after tasting the roasted eggplant there really wasn’t a need for any toppings.  The roasting process rids eggplant of its infamous spongy texture and brings out an amazing flavor I never knew existed.

Stacked Roasted Eggplant Slices

Two Ingredient Dinner: Sausage & Broccoli

Sausage & Broccoli 2

If you follow FoodFash on Instagram, you’re likely to have seen a hot Italian sausage and broccoli appearance at least three {possibly ten} times.  It’s two ingredients, super quick to prepare, and really, really inexpensive {like less than 3 bucks per serving cheap}.

Hot Italian Sausage

I strongly encourage using a high quality sausage that’s seasoned really well since this seasoning will carry over to the entire dish.  If you live near a Whole Foods, the bulk hot Italian sausage in their meat department is my favorite.

Sausage & Broccoli

Quickness and cost aside, I mostly enjoy this recipe because it tastes pepperoni-esque and encourages the consumption of a lot, a lot of broccoli.  It’s an extra fulfilling, feel good meal – aren’t those the best kind?