Welcome to another week of That’s Fresh Friday! We’re so happy that you’re hanging with us and sharing your amazing posts!

If this is your first time with us and don’t know what That’s Fresh Friday is, it’s a weekly link-up hosted by Southern Girl Blog Community and seven other amazing ladies. You can come and share all of the “freshest” posts from your blog and meet some new friends through the event. The only thing that we ask is that you read our simple rules below and help spread the word about our party.

First, let’s meet the girls who let us hang with them every week:

That's Fresh Friday Hosts and Co-Hosts // The Speckled Palate

Hosts for That’s Fresh Friday:

Southern Girl Blog Community :: Facebook :: Twitter :: Instagram

Chene @ Prototype Mama :: Facebook :: Bloglovin’ :: Pinterest

Co-Hosts for That’s Fresh Friday:

Kathryn @ Up To Date Interiors :: Facebook :: Twitter :: Pinterest

Aleshea @ Glitz & Grits :: Twitter :: Facebook :: Instagram

Erin @ The Speckled Palate :: Facebook :: Twitter :: Instagram

Candyce @ The Sewcialite :: Facebook :: Twitter :: Instagram

Michelle @ Diva With A Purpose :: Facebook :: Twitter :: Instagram

Check out my favorites from last week:

It should come as no surprise that I’m highlighting some screen-licking beautiful recipes, right? Because that’s how I roll…

Southwestern Chicken Salad with an Avocado Chipotle Dressing from I Dig Pinterest // That's Fresh Friday at The Speckled Palate

Southwestern Chicken Salad with an Avocado Chipotle Dressing from I Dig Pinterest

Key Lime Greek Yogurt Granola Bars from Best of Long Island and Central Florida// That's Fresh Friday at The Speckled Palate

Key Lime Greek Yogurt Granola Bars from Best of Long Island and Central Florida

Olive Oil Bread from Mimi Mommy and Me // That's Fresh Friday at The Speckled Palate

Olive Oil Bread from Mimi Mommy and Me

Rainbow Sprinkle Sugar Cookie Slush from Moments with Mandi // That's Fresh Friday at The Speckled Palate

Rainbow Sprinkle Sugar Cookie Slush from Moments with Mandi

One-Cup Blackberry Cobbler from The Country Contessa // That's Fresh Friday at The Speckled Palate

One-Cup Blackberry Cobbler from The Country Contessa

Layered Orange Pomegranate Sangria from Latte Everyday// That's Fresh Friday at The Speckled Palate

Layered Orange Pomegranate Sangria from Latte Everyday

Be sure to check out what my other co-hosts are digging from last week’s party. All of our features have been pinned to our That’s Fresh Friday feature board on Pinterest: Go check them out here.

The Rules:

Link up anything with the exception of giveaways, reviews and blog/link parties.

Follow ALL Hosts & Co-hosts via one of the methods listed above.

Visit at least two links before yours and mingle with some of the other bloggers! I’m sure you’ll find a new bloggy friend!

Display our link up button somewhere on your blog (sidebar or post) or link back.

That's Fresh Friday LOGO // The Speckled Palate

(Find code HERE.)

Link up as many posts as you like. (Please link directly to your post!)

Spread the word about the freshest Friday link-up via Twitter, Facebook, etc.!

The more, the merrier. And be sure to use the hashtag ‪#‎thatsfreshfriday‬ to spread the word!

Every week when the link-up goes LIVE, Chene (one of our lovely hosts) sends out a ‘heads up’ email to our That’s Fresh subscribers. If you would like to be added, click here.

Now it’s time to PARTY! We can’t wait to see what you guys have been up to!


{ 10 comments }

July 4th Food: Cucumber and Feta Salad // The Speckled Palate

Next week is July 4th… and we’re having a party here at The Speckled Palate to give y’all some good ideas for Independence Day food.

For the last few years, we’ve taken it easy on the Fourth, hosting a few friends and grilling before going to see fireworks. This year’s celebration will be a little different, as we are heading to Louisiana next weekend for one of my best bud’s weddings. However, we’re still planning on spending the day with friends and family, eating great food and imbibing delicious drinks.

And today’s recipe is one simple and delicious dish you can make for a group for July 4th.

July 4th Food: Cucumber and Feta Salad // The Speckled Palate

My family has been making a version of this recipe for years, and I love it because it’s so light and easy.

Oftentimes, I find myself cooking heavy dishes for holidays, and when I was brainstorming of what would be good for this year, I gravitated toward this lighter side/appetizer, knowing some of the dishes I’ll be serving later in the week are on the heavier side.

Bonus points: This recipe can be made up to a day in advance. (I don’t recommend more because the cucumbers won’t be as crunchy and glorious if they sit for much longer.) And it’s super simple to throw together, assuming you’ve got some cucumbers and a stocked spice cabinet.

Here’s how you can make it for your own celebration:

Cucumber and Feta Salad
 
Prep time
Total time
 
Author:
Recipe type: Appetizer / Side Dish
Serves: 4
Ingredients
  • 4½ c cucumbers, peeled and thinly sliced (about 4 medium sized cucumbers)
  • Greek Feta Dressing (adapted from All Recipes)
  • 6 tablespoons extra virgin olive oil
  • ¾ teaspoon garlic powder
  • ¾ teaspoon dried oregano
  • ¾ teaspoon dried basil
  • ¾ teaspoon freshly ground black pepper
  • ½ teaspoon kosher salt
  • ½ teaspoon onion powder
  • ½ teaspoon coarse ground Dijon mustard
  • 6½ tablespoon red wine vinegar
  • ¼ cup crumbled feta cheese
Instructions
  1. Slice the cucumbers, then transfer to a large bowl. Set aside.
  2. In a mason jar, combine the ingredients for the Greek Feta Dressing. Once all measured in, place the lid on the mason jar, and mix vigorously.
  3. Pour the Greek Feta Dressing on top of the cucumbers, then stir with a spoon, ensuring all the cucumbers are coated, and serve immediately!
Notes
If you're making this in advance, store the cucumbers and dressing separate until it's time for serving.

July 4th Food: Cucumber and Feta Salad // The Speckled Palate

What are your Independence Day plans?

{ 9 comments }

Welcome to another week of That’s Fresh Friday! We’re so happy that you’re hanging with us and sharing your amazing posts!

If this is your first time with us and don’t know what That’s Fresh Friday is, it’s a weekly link-up hosted by Southern Girl Blog Community and seven other amazing ladies. You can come and share all of the “freshest” posts from your blog and meet some new friends through the event. The only thing that we ask is that you read our simple rules below and help spread the word about our party.

First, let’s meet the girls who let us hang with them every week:

That's Fresh Friday Hosts and Co-Hosts // The Speckled Palate

Hosts for That’s Fresh Friday:

Southern Girl Blog Community :: Facebook :: Twitter :: Instagram

Chene @ Prototype Mama :: Facebook :: Bloglovin’ :: Pinterest

Co-Hosts for That’s Fresh Friday:

Kathryn @ Up To Date Interiors :: Facebook :: Twitter :: Pinterest

Aleshea @ Glitz & Grits :: Twitter :: Facebook :: Instagram

Erin @ The Speckled Palate :: Facebook :: Twitter :: Instagram

Candyce @ The Sewcialite :: Facebook :: Twitter :: Instagram

Michelle @ Diva With A Purpose :: Facebook :: Twitter :: Instagram

Check out my favorites from last week:

It should come as no surprise that I’m highlighting some screen-licking beautiful recipes, right? Because that’s how I roll…

Healthy Sweet and Sour Chicken (Grilled!) from A Dash of SANity // That's Fresh Friday at The Speckled Palate

Healthy Sweet and Sour Chicken (Grilled!) from A Dash of SANity

Firecracker "Surprise Inside" Cupcakes from MomDot // That's Fresh Friday at The Speckled Palate

Firecracker “Surprise Inside” Cupcakes from MomDot

Poblano Pepper and Pepperjack Popovers from Erica's Recipes // That's Fresh Friday at The Speckled Palate

Poblano Pepper and Pepperjack Popovers from Erica’s Recipes

DIY Coffee Bar from The Wetherills Say I Do // That's Fresh Friday at The Speckled Palate

DIY Coffee Bar from The Wetherills Say I Do

Strawberry Limeade Bars from I Dig Pinterest // That's Fresh Friday at The Speckled Palate

Strawberry Limeade Bars from I Dig Pinterest

Plum Cake with Sugar Coating from Something Sweet // That's Fresh Friday at The Speckled Palate

Plum Cake with Sugar Coating from Something Sweet

Be sure to check out what my other co-hosts are digging from last week’s party. All of our features have been pinned to our That’s Fresh Friday feature board on Pinterest: Go check them out here.

The Rules:

Link up anything with the exception of giveaways, reviews and blog/link parties.

Follow ALL Hosts & Co-hosts via one of the methods listed above.

Visit at least two links before yours and mingle with some of the other bloggers! I’m sure you’ll find a new bloggy friend!

Display our link up button somewhere on your blog (sidebar or post) or link back.

That's Fresh Friday LOGO // The Speckled Palate

(Find code HERE.)

Link up as many posts as you like. (Please link directly to your post!)

Spread the word about the freshest Friday link-up via Twitter, Facebook, etc.!

The more, the merrier. And be sure to use the hashtag ‪#‎thatsfreshfriday‬ to spread the word!

Every week when the link-up goes LIVE, Chene (one of our lovely hosts) sends out a ‘heads up’ email to our That’s Fresh subscribers. If you would like to be added, click here.

Now it’s time to PARTY! We can’t wait to see what you guys have been up to!

{ 5 comments }

Mixed Berry Muffins

by Erin on June 16, 2014

in baking, breakfast, fruit

Mixed Berry Muffins // The Speckled Palate

This weekend, I had an allergic reaction to something while my husband and I were playing tennis. My sister says nature and life, I say probably pollen or something on the tennis court that somehow ended up on my face as we were playing. (Poorly on my part, I’ll admit.) Either way, it resulted in my eyelids swelling.

It wasn’t fun, and when I realized what was happening, we headed home, I rinsed off in the hopes that whatever was irritating my eyelids would be washed down the drain, and I took a Benadryl and proceeded to sleep for several hours on the couch.

It wasn’t the kind of Saturday I was hoping for, as I had aspirations of cooking several dishes and photographing them for this here blog.

Sometimes, things don’t go as planned, and you’ve got to roll with the punches.

These muffins are a result of me rolling with the punches two weekends ago.

Mixed Berry Muffins // The Speckled Palate

When I learned about my Pop’s passing, I knew I wanted to travel to Georgia for his memorial and spend time with my family… but plane tickets, as we all know, are a bit excessive when purchased last minute.

Lucky for me and Winston, my cousin and her children were driving from Texas to Georgia for Pop’s memorial, and she offered us a ride. After checking the airfares a second and third time, we agreed to the 12+ hour drive and asked what we could do.

She said we could bring muffins or bagels or something to feed us for the early morning start… and, being the thrify food blogger I am who’d already been to the grocery store one too many times that weekend, I turned to the fridge, hoping and praying I could transform something I already had into breakfast for the journey.

When inspecting the ingredients we had on hand, I realized we had lots of fresh berries… so I made muffins.

Mixed Berry Muffins // The Speckled Palate

Rolling with the punches, y’all.

Sometimes, that’s all you can do, and this one was a delightful success, enjoyed by the children and adults alike as we trekked from Texas to Georgia, driving through several states in the span of a day.

Here’s how you can make them at home:

4.5 from 2 reviews
Mixed Berry Muffins
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 11
Ingredients
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 1 tablespoon unbleached all-purpose flour
  • 2 cups unbleached all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • ½ cup unsweetened applesauce
  • 1 tablespoon coconut oil, melted
  • 1 tablespoon lemon juice, freshly squeezed
  • ½ cup granulated sugar
  • ¼ cup local honey
  • 2 eggs
  • 2 teaspoons pure vanilla extract
  • ½ cup unsweetened vanilla almond milk
Instructions
  1. Preheat the oven to 375°F.
  2. Coat the blueberries and raspberries in the 1 tablespoon of flour. Set aside.
  3. Mix together the dry ingredients -- flour, baking powder and sea salt in a medium-sized bowl, then set aside.
  4. In a large bowl, combine the wet ingredients -- applesauce, coconut oil, lemon juice, sugar and honey -- and whisk until light and fluffy. Add the eggs and vanilla extract, whisking until incorporated and smooth.
  5. Measure in the almond milk and stir until just combined.
  6. Sprinkle in the dry ingredients, stirring until just mixed. Do not overmix!
  7. Gently, fold in the blueberries and raspberries to the batter, stirring until just combined.
  8. Measure the batter into muffin tins -- large or mini -- and bake for 20-28 minutes, or until golden brown and cooked through to where an inserted toothpick comes out clean.
  9. Enjoy warm!
Notes
This recipe will make 12 regular-sized muffins and 20 mini muffins. (I only have one regular-sized muffin tin, and I was baking for adults and kids. I know.)

For the mini muffins, bake in greased muffin tins for 23 minutes. Add an additional 5 (or so) for the large muffins.

Please keep in mind that my oven is 59 years old, so keep an eye on your muffins as you're baking, and check them at the 15-20 minute marker, depending on how efficient your oven is, as you don't want these babies to burn!

 

Mixed Berry Muffins // The Speckled Palate

How have you rolled with the punches recently?

{ 7 comments }

Welcome to another week of That’s Fresh Friday! We’re so happy that you’re hanging with us and sharing your amazing posts!

If this is your first time with us and don’t know what That’s Fresh Friday is, it’s a weekly link-up hosted by Southern Girl Blog Community and seven other amazing ladies. You can come and share all of the “freshest” posts from your blog and meet some new friends through the event. The only thing that we ask is that you read our simple rules below and help spread the word about our party.

First, let’s meet the girls who let us hang with them every week:

That's Fresh Friday Hosts and Co-Hosts // The Speckled Palate

Hosts for That’s Fresh Friday:

Southern Girl Blog Community :: Facebook :: Twitter :: Instagram

Chene @ Prototype Mama :: Facebook :: Bloglovin’ :: Pinterest

Co-Hosts for That’s Fresh Friday:

Kathryn @ Up To Date Interiors :: Facebook :: Twitter :: Pinterest

Aleshea @ Glitz & Grits :: Twitter :: Facebook :: Instagram

Erin @ The Speckled Palate :: Facebook :: Twitter :: Instagram

Candyce @ The Sewcialite :: Facebook :: Twitter :: Instagram

Michelle @ Diva With A Purpose :: Facebook :: Twitter :: Instagram

Check out my favorites from last week:

It should come as no surprise that I’m highlighting some screen-licking beautiful recipes, right? Because that’s how I roll…

Sweet Plum Almond Tart from Army Wife to Suburban Life // That's Fresh Friday at The Speckled Palate

Sweet Plum Almond Tart from Army Wife to Suburban Life

Erica's Recipes // That's Fresh Friday at The Speckled Palate

BBQ Sausage-Stuffed Grilled Jalapeños from Erica’s Recipes

Lemon Ricotta Cheesecake from Something Sweet // That's Fresh Friday at The Speckled Palate

Lemon Ricotta Cheesecake from Something Sweet

Honey Ginger BBQ Chicken from A Dash of SANity // That's Fresh Friday at The Speckled Palate

Honey Ginger BBQ Chicken from A Dash of SANity

German Apple Cake from The Egg Farm // That's Fresh Friday at The Speckled Palate

German Apple Cake from The Egg Farm

Be sure to check out what my other co-hosts are digging from last week’s party. All of our features have been pinned to our That’s Fresh Friday feature board on Pinterest: Go check them out here.

The Rules:

Link up anything with the exception of giveaways, reviews and blog/link parties.

Follow ALL Hosts & Co-hosts via one of the methods listed above.

Visit at least two links before yours and mingle with some of the other bloggers! I’m sure you’ll find a new bloggy friend!

Display our link up button somewhere on your blog (sidebar or post) or link back.

That's Fresh Friday LOGO // The Speckled Palate

(Find code HERE.)

Link up as many posts as you like. (Please link directly to your post!)

Spread the word about the freshest Friday link-up via Twitter, Facebook, etc.!

The more, the merrier. And be sure to use the hashtag ‪#‎thatsfreshfriday‬ to spread the word!

Every week when the link-up goes LIVE, Chene (one of our lovely hosts) sends out a ‘heads up’ email to our That’s Fresh subscribers. If you would like to be added, click here.

Now it’s time to PARTY! We can’t wait to see what you guys have been up to!

{ 4 comments }

Double Chocolate Pancakes

by Erin on June 11, 2014

in breakfast

Double Chocolate Pancakes // The Speckled Palate

Monday, we celebrated and remembered Pop’s life. He passed away last Thursday evening at the age of 85, and a large portion of our family descended upon Georgia to lay him to rest.

One of my favorite memories of my Pop, other than asking endless questions while he worked pewter in his workshop and at various art festivals around the South, was the pancakes he would whip up whenever we visited.

Yes, pancakes.

Apparently, even as a child, I was on a trajectory to start a food blog…

My Pop’s pancakes were delicious, and we always ate them at least once when we visited his and Granny’s Georgia home during my childhood. And I always drooled over them when we were discussing breakfast because, well, they were amazingly fluffy with a crispy edge and all kinds of perfection when drizzled with some maple syrup. Granny finally revealed the secret of Pop’s pancakes to me in recent years, and it’s so simple, yet profound.

Pop’s love of food and being in the kitchen has passed down through the generations, and I’m happy to share a recipe that I think he would have loved this morning.

Double Chocolate Pancakes // The Speckled Palate

So today, as my heart is still with my family and remembering my grandfather, I thought it would be fitting to share a pancake recipe.

These Double Chocolate Pancakes aren’t in competition with my Pop’s. Nothing can top Pop’s pancakes, in my opinion, but they do celebrate what I love in a breakfast — decadence that means you don’t need to eat the whole batch because the food is so rich and flavorful.

Here’s how you can make your own:

5.0 from 1 reviews
Double Chocolate Pancakes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 4
Ingredients
  • 1½ cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1½ cup dark chocolate almond milk
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons coconut oil
  • ½ cup dark chocolate chips
Instructions
  1. In a medium-sized bowl, combine the dry ingredients -- flour, baking powder, baking soda and salt -- and whisk together. Set aside.
  2. In a large bowl, combine the wet ingredients -- dark chocolate almond milk, eggs, vanilla extract and coconut oil -- and whisk until incorporated.
  3. Pour the dry ingredients into the wet ingredients, stirring until just combined. Set aside, and let rest for 5-10 minutes.
  4. While the batter is resting, heat a skillet over medium-high heat. Grease the pan with butter or cooking spray.
  5. Dollop the pancakes onto the preheated skillet when ready, and sprinkle a few chocolate chips on the top of each pancake.
  6. Flip each pancake when several bubbles have formed on the surface, and cook through.
  7. Enjoy warm! (And if you're feeling really decadent, add a bit of butter and some syrup!)

Double Chocolate Pancakes // The Speckled Palate

Do you have any recipes that remind you of a grandparent?

{ 8 comments }

Welcome to another week of That’s Fresh Friday! We’re so happy that you’re hanging with us and sharing your amazing posts!

If this is your first time with us and don’t know what That’s Fresh Friday is, it’s a weekly link-up hosted by Southern Girl Blog Community and seven other amazing ladies. You can come and share all of the “freshest” posts from your blog and meet some new friends through the event. The only thing that we ask is that you read our simple rules below and help spread the word about our party.

First, let’s meet the girls who let us hang with them every week:

That's Fresh Friday Hosts and Co-Hosts // The Speckled Palate

Hosts for That’s Fresh Friday:

Southern Girl Blog Community :: Facebook :: Twitter :: Instagram

Chene @ Prototype Mama :: Facebook :: Bloglovin’ :: Pinterest

Co-Hosts for That’s Fresh Friday:

Kathryn @ Up To Date Interiors :: Facebook :: Twitter :: Pinterest

Aleshea @ Glitz & Grits :: Twitter :: Facebook :: Instagram

Erin @ The Speckled Palate :: Facebook :: Twitter :: Instagram

Candyce @ The Sewcialite :: Facebook :: Twitter :: Instagram

Michelle @ Diva With A Purpose :: Facebook :: Twitter :: Instagram

Wait! Don’t jump down to the party yet! We have our first guest co-host this week. Let’s give a warm That’s Fresh Friday welcome to Liz from Look by Liz Lewis!

Guest Co-Hosts for That’s Fresh Friday:

Liz Lewis

Check out my favorites from last week:

Easy Mac 'n Cheese from Krystal's Kitsch // That's Fresh Friday at The Speckled Palate

Easy Mac ‘n Cheese from Krystal’s Kitsch

Porch Makeover for Under $100 from Up to Date Interiors // That's Fresh Friday at The Speckled Palate

Porch Makeover for Under $100 from Up to Date Interiors

Be sure to check out what my other co-hosts are digging from last week’s party. All of our features have been pinned to our That’s Fresh Friday feature board on Pinterest: Go check them out here.

The Rules:

Link up anything with the exception of giveaways, reviews and blog/link parties.

Follow ALL Hosts & Co-hosts via one of the methods listed above.

Visit at least two links before yours and mingle with some of the other bloggers! I’m sure you’ll find a new bloggy friend!

Display our link up button somewhere on your blog (sidebar or post) or link back.

That's Fresh Friday LOGO // The Speckled Palate

(Find code HERE.)

Link up as many posts as you like. (Please link directly to your post!)

Spread the word about the freshest Friday link-up via Twitter, Facebook, etc.!

The more, the merrier. And be sure to use the hashtag ‪#‎thatsfreshfriday‬ to spread the word!

Every week when the link-up goes LIVE, Chene (one of our lovely hosts) sends out a ‘heads up’ email to our That’s Fresh subscribers. If you would like to be added, click here.

Now it’s time to PARTY! We can’t wait to see what you guys have been up to!

{ 2 comments }

Memorial Day Weekend Daydreamin’

by Erin on May 24, 2014

in holiday, roundup

We’ve established time and again that I am the actual worst for planning holiday weekend meals in advance and even worse about sharing helpful blog posts ahead of time to help others with their holiday menu planning.

It should come as no surprise that this year, it’s the same old situation. But today? I figured it might be fun to share my Memorial Day Weekend Daydreamin’ ideas for what sounds delicious and simple to make for Monday’s festivities, especially if you’re hosting a few folks over like I believe I am. (Sorry in advance, friends.)

Keep in mind that I have no idea what I’m going to make just yet, but these recipes always sound good to kick off the summer:

Mint Lemonade // The Speckled Palate

Mint Lemonade

Roasted Tomato Salsa // The Speckled Palate

Roasted Tomato Salsa

Super Bowl Party Food: Ramen Noodle and Clementine Salad // The Speckled Palate

Ramen Noodle and Clementine Salad

Pulled Pork Barbecue Sandwich with Honey Mustard Cole Slaw // The Speckled Palate

Barbecue Pulled Pork Sandwich, topped with Honey Mustard Coleslaw

Super Bowl Party Food: Spinach and Artichoke Turkey Burger // The Speckled Palate

Spinach and Artichoke Turkey Burger

Bugga's Apple Pie // The Speckled Palate

Bugga’s Apple Pie

What do you plan to cook this weekend?

{ 4 comments }

Welcome to another week of That’s Fresh Friday! We’re so happy that you’re hanging with us and sharing your amazing posts!

If this is your first time with us and don’t know what That’s Fresh Friday is, it’s a weekly link-up hosted by Southern Girl Blog Community and seven other amazing ladies. You can come and share all of the “freshest” posts from your blog and meet some new friends through the event. The only thing that we ask is that you read our simple rules below and help spread the word about our party.

First, let’s meet the girls who let us hang with them every week:

That's Fresh Friday Hosts and Co-Hosts // The Speckled Palate

Hosts for That’s Fresh Friday:

Southern Girl Blog Community :: Facebook :: Twitter :: Instagram

Chene @ Prototype Mama :: Facebook :: Bloglovin’ :: Pinterest

Co-Hosts for That’s Fresh Friday:

Kathryn @ Up To Date Interiors :: Facebook :: Twitter :: Pinterest

Aleshea @ Glitz & Grits :: Twitter :: Facebook :: Instagram

Erin @ The Speckled Palate :: Facebook :: Twitter :: Instagram

Candyce @ The Sewcialite :: Facebook :: Twitter :: Instagram

Michelle @ Diva With A Purpose :: Facebook :: Twitter :: Instagram

Check out my favorites from last week:

It should come as no surprise that I’m highlighting some screen-licking beautiful recipes, right? Because that’s how I roll…

Dairy-Free Apple Fritters from Daisy & June // That's Fresh Friday at The Speckled Palate

Dairy-Free Apple Fritters from Daisy & June

Homemade Pie Crust from Yesterfood // That's Fresh Friday at The Speckled Palate

Homemade Pie Crust from Yesterfood

Not Your Momma's Meatballs from The Wetherills Say I Do // That's Fresh Friday at The Speckled Palate

Not Your Momma’s Meatballs from The Wetherills Say I Do

Chocolate Walnut Banana Bread from The Turquoise Home // That's Fresh Friday at The Speckled Palate

Chocolate Walnut Banana Bread from The Turquoise Home

Spinach, Feta and Ham Muffins from Butter and Jam // That's Fresh Friday at The Speckled Palate

Spinach, Feta and Ham Muffins from Butter and Jam

Peanut Butter and Jelly Pretzel Bars from Something Sweet // That's Fresh Friday at The Speckled Palate

Peanut Butter and Jelly Pretzel Bars from Something Sweet

Be sure to check out what my other co-hosts are digging from last week’s party. All of our features have been pinned to our That’s Fresh Friday feature board on Pinterest: Go check them out here.

The Rules:

Link up anything with the exception of giveaways, reviews and blog/link parties.

Follow ALL Hosts & Co-hosts via one of the methods listed above.

Visit at least two links before yours and mingle with some of the other bloggers! I’m sure you’ll find a new bloggy friend!

Display our link up button somewhere on your blog (sidebar or post) or link back.

That's Fresh Friday LOGO // The Speckled Palate

(Find code HERE.)

Link up as many posts as you like. (Please link directly to your post!)

Spread the word about the freshest Friday link-up via Twitter, Facebook, etc.!

The more, the merrier. And be sure to use the hashtag ‪#‎thatsfreshfriday‬ to spread the word!

Every week when the link-up goes LIVE, Chene (one of our lovely hosts) sends out a ‘heads up’ email to our That’s Fresh subscribers. If you would like to be added, click here.

Now it’s time to PARTY! We can’t wait to see what you guys have been up to!

{ 5 comments }

Heirloom Caprese Panzanella Salad // The Speckled Palate

Real talk, y’all: Me and tomatoes haven’t always gotten along. In fact, we sometimes still don’t.

I am that person who generally likes all the tomato products EXCEPT for fresh tomatoes. (Yeah, I know. Really, I do.)

However, something changed last summer and has been working for me ever since.

Heirloom Caprese Panzanella Salad // The Speckled Palate

We got really lucky when we moved to Dallas. I found a local farm offering shares to the public that I desperately wanted to be a part of… and my husband agreed.

This farm has been responsible for both of us trying and cooking several vegetables that we had never tried before OR vegetables that we thought we disliked before we had one that was locally grown and fresh from the farm.

And their tomatoes? Are out of this world sweet and delicious and juicy.

We’ll be receiving boxes again in June, and I’m brainstorming of all the ways we can use this farm fresh produce. And y’all better believe it’ll be showing up here on the blog.

Heirloom Caprese Panzanella Salad // The Speckled Palate

This recipe is the marriage of two recipes I always admired — caprese salad and panzanella.

And with heirloom cherry tomato crops looming in the near future, I knew it was time to share this goodness with the world.

This Heirloom Caprese Panzanella Salad is slightly sweet, incredibly savory and has a delightful crunch from the bread. It’s all my favorite textures in a bowl, and it keeps amazingly well in the fridge, too, if you keep the salad and the croutons separate until you’re ready to serve them. Because the tomatoes just get juicier, and the mozzarella soaks up some of the juice, and the basil is still so fresh.

I may or may not be drooling a little while thinking about this.

Heirloom Caprese Panzanella Salad // The Speckled Palate

This recipe is also a winner for a crowd, which makes it a perfect dish to bring to a summer barbecue. Sure, it’s not traditional, but if it tastes good, who really cares about sticking to tradition?

Here’s how you can make your own:

Heirloom Caprese Panzanella Salad
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Serves: 8
Ingredients
  • To make the Croutons
  • 4 cups rustic bread, cubed into ½" to 1" pieces
  • 2 tablespoons extra virgin olive oil
  • Kosher salt and freshly ground black pepper to taste
  • To make the Salad
  • 4 cups heirloom cherry tomatoes, halved (and some quartered, depending on the size of them)
  • 3 tablespoons balsamic vinegar
  • ¼ cup extra virgin olive oil
  • 4 oz. fresh mozzarella pearls, quartered
  • 2 garlic cloves, minced
  • Kosher salt and freshly ground black pepper to taste
  • 1 cup fresh basil leaves, loosely packed and roughly chopped (I used purple!)
Instructions
  1. First and foremost, preheat the oven to 400°F.
  2. Transfer the cubed bread into a large bowl. Drizzle with the olive oil, then season with salt and pepper. Toss the bead until all the pieces are coated with the oil and seasoning.
  3. Spread the coated bread pieces evenly across the surface of a baking sheet, then transfer to the oven. Bake for 10-12 minutes or until the croutons have browned and are toasted. Remove, let cool and set aside.
  4. In another large bowl, combine the halved tomatoes, balsamic vinegar, olive oil, mozzarella, garlic, salt and pepper. Stir to combine the ingredients using a spoon, then let them sit for at least 10 minutes to marinate.
  5. Once the tomatoes are juicy, toss ¾ cup of basil, tossing until combined.
  6. Add the croutons to the mixture, stirring them in, and allow them to sit for an additional 10-15 minutes.
  7. Serve with the rest of the basil garnishing the top of the salad, and enjoy!


Heirloom Caprese Panzanella Salad // The Speckled Palate

Have you had an experience where eating something locally changed your perspective on the dish?

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