My kids looovvveee popsicles and at some point during the day someone always has a Big Stick or a red-white-and-blue Rocket Pop in hand. While I can be happy with a cherry-pineapple flavored Big Stick, I prefer more of a tropical taste when it comes to popsicles.
Last week I was working away at my desk and I literally jumped up to make these. The idea of watermelon, coconut and lime came over me like a wave. Before I knew it these were headed to the freezer.
Have you made popsicles at home? It’s so easy, especially with the right mold. It takes nothing to whir some flavors up in a blender, the possibilities are endless.
I think the coconut cream I use in this recipe gives this a more “adult” taste. Coconut cream can usually be found in the Hispanic section of your grocery store or as a drink mixer in the liquor aisle. I also use it to make coconut ice cream.
Slightly rustic and simply elegant, this easy dessert is a mainstay in this Farmer’s kitchen! The complement of basic ingredients with pretty fruit is what makes this dish so elegant. Peaches in the summer, apples in the fall, pecans in winter, and strawberries in spring, the dough for this tart is quite versatile.
In case you’re wondering who Mateo is, that’s me. That’s my name in Spanish, a title only used at home by my grandparents and when I did something terribly wrong as a child.
This is a dish that is perfect for all of the endless “end-of-school-year” pot luck dinners or for BBQs all summer long: Oven Roasted Potato and Green Bean Salad with Skinny Basil “Pesto.”
I always think of avocado as one of my top summer foods. On wheat bread with goat cheese and tomato, alongside a quesadilla,