It’s Courgette Season!

Hello, Hello All!

It’s finally courgette (zucchini) season and I for one couldn’t be any more excited. If you’ve followed me even a little bit these past ten years, then you know these are one of my favorite veggies to cook with in the summer. I found this recipe on Insta by @juliusroberts. He made me immediately make this. Go check him out! He’s amazing.

I am absolutely infamous for making a massive mess in the kitchen no matter what I make. I can’t help it, I inherited it from my Mother. Sorry Mom, can’t say it isn’t true. Having said that, this recipe was so easy that I didn’t even make a big mess in my kitchen! * bows *

This recipe is absolutely perfect to throw together when hosting, or for an evening on the patio. With only a few ingredients you have a beautiful and delicious summer dish.

Let’s make a Courgette Tart!

what you need:

• puff pastry

• 1/2 lemon, juiced plus lemon zest

• 1 cup ricotta cheese

• salt & pepper

• green and yellow courgette

• fresh basil

Before we get started, preheat your oven to 350 degrees. Then, with a vegetable peeler slice your courgettes into ribbons. Toss in a bowl with olive oil and flakey salt.

Score the puff pastry to create an edge.

Mix ricotta, lemon juice, zest, handful of fresh basil, salt, and pepper. Then spread over pastry.

Layer the beautiful ribbons.

Slice up some garlic and place sporadically.

Add another layer to protect the garlic.

Sprinkle some parmesan and fold over the edges.

Bake this for about 20-25 minutes but keep an eye on it. You want the edges to get golden brown.

This lite summer dish is so perfect for entertaining, and it doesn’t hurt to add a little champagne with it. Just saying…

I hope you’re enjoying this first full week of summer!

The Smashed Berry

Happy Friday! We made it!

I love a super fast but refreshing cocktail.

So lets get right to the point, shall we?

what you do:

In a cocktail shaker add lemon juice, agave, thyme, and blueberries and muddle. Toss in vodka (I used Grey Goose) and shake, shake, shake! Strain into a glass with ice and top with soda water. Garnish with thyme and enjoy the sip!

I love how the flavors of this cocktail blend so seamlessly.

Now go enjoy your weekend! I hope it meets you with a fancy drink in your hand!

The Perfect Summer Caprese

Hello and Happy Wednesday to you!

Simple.

Fast.

Healthy.

Thoroughly enjoyable.

That is what today’s post is all about. No one want’s to be cooking dinner for long periods of time, especially in the summer. I’ve mentioned before that Skinny Taste by Gina Homolka is my very favorite line of cookbooks. I take this recipe from “Skinny Taste Simple”. It’s truly the most perfect lunch or dinner for any shrimp lover like myself. With only a few ingredients this dish comes together so quickly.

what you do:

In a bowl, season the shrimp with your seasoning. Add the shrimp to a medium skillet with a splash of oil and cook. This should only take 2-3 minutes.

Next assemble the salad by placing about one cup of whatever greens you decided on and layer tomato, cheese, and avocado. Add a small splash of olive oil to the salad and sprinkle with some salt of your choice. Then, drizzle with balsamic glaze, add your shrimp and enjoy!

p.s. adding fresh basil will not only make it a true caprese but elevate the dish.

If you’re in my neck of the woods then you know it’s been a very cold June and even though it technically isn’t summer yet this dish is perfect to kick it off in a few short(ish) days.

Have the best day! I hope it gets elevated in every possible way.