Getting creative in the kitchen has never been easier with these two recipes. From sweet and savory pies to vegetarian friendly dishes, you’re sure to find a delectable dish that not just the whole family will love, but also those who appreciate flavor and flair.
Summer Fruit Pies With a Simple Twist
A breezy twist on a classic summer favorite, this summer fruit pie is sure to tantalize your taste buds. Utilizing seasonal fruits and light, flaky pastry, this pie is the perfect dessert for any backyard BBQ or family gathering.
- Baking Pie Crust (1x quantity)
- 1/2 cup sugar
- 1/4 cup all-purpose flour
- 2 tablespoons of freshly grated lemon zest
- 3 cups of ripe pie berries or stone fruit, chopped
- 1/4 cup fresh lemon juice
Instructions
- Preheat oven to 425°F.
- Roll out the chilled pastry onto a lightly floured surface into a thin circle. Transfer it to a 9-inch pie plate. Trim any excess dough and crimp the edges of the crust.
- In a medium-sized mixing bowl, combine the sugar, flour, and lemon zest.
- Add the chopped fruits to the bowl and mix until lightly coated. Add the lemon juice and stir until combined.
- Pour the mixture into the pastry shell and spread it into an even layer. Dot with the pieces of butter.
- Bake the pie until the crust is golden brown, about 30 to 35 minutes.
- Let the pie cool before cutting into wedges.
12 Recipes for Now
This flavorful vegetable curry brings a creamy and unique flavor to the table. Ready in a flash, this particular recipe is incredibly versatile and can be paired with rice or served over toast for a quick and easy dinner.
- 2 tablespoons of vegetable oil
- 1 small yellow onion, diced
- 2 cloves of garlic, minced
- 1 teaspoon of finely grated ginger
- 2 tablespoons of curry powder
- 1/2 teaspoon of garam masala
- 1 zucchini, chopped into 1/2-inch pieces
- 1 red bell pepper, chopped into 1/2-inch pieces
- 1cup of greens (kale, spinach or chard)
- 1 (14-ounce) can of full-fat coconut milk
- 1 teaspoon of sea salt
- 1/4 cup fresh cilantro, roughly chopped
Instructions
- Heat the oil in a large saucepan over medium heat. Add the onions and cook until softened, about 4 minutes. Stir in the garlic, ginger, curry powder, and garam masala until fragrant, about 1 minute.
- Add the zucchini, bell pepper, and greens to the pan. Cook until just tender, about 5 minutes.
- Stir in the coconut milk and salt and bring to a simmer. Reduce the heat to low and let the mixture simmer until thickened, about 10 minutes.
- Stir in the cilantro and season to taste with more salt, if desired.
- Serve over cooked rice or on toast.
FAQ
- Q: Can I substitute the vegetables?
- A: Yes! Feel free to use any vegetables you already have in your refrigerator. Just keep in mind that, depending on the vegetables used, cooking times may vary.
- Q: Can I use a different type of milk?
- A: Yes, you can use almond milk or cashew milk for this recipe, but be sure to use full-fat versions for best results.
- Q: Can I make this dish vegan?
- A: Yes! Just omit the butter and use vegan-friendly ingredients throughout. You can also opt for vegan alternatives such as toasted slivered almonds, cashews, or walnuts.
Video Tutorial
Check out this helpful video demonstrating how to make this delicious vegetable curry.
Recommended Product
This vegetable curry is best enjoyed with a high quality curry powder. Check out this one for the perfect flavor profile.
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