Category Archives: kitchen

The End of Summer Cocktail


Raspberry Mint Gin Cocktail

I know from the outside it seems that Phoenix is the home of never-ending summers, but while we do have roughly 300 days a year of sun, we have the desert’s version of winter too.

I moved to Arizona in a November long ago, and I spent my first winter the way a lot of non-natives do- by the pool. My roommate and I would get crazy looks at our apartment as we were sunbathing, but to us the weather felt a whole lot like Oregon summers. It only took me one summer of triple digit days to acclimate and 14 years later I won’t go near a pool once September ends.

Most people around here don’t think twice about telling summer to piss off, but I’m trying to soak in the last of the pool days, watermelons, and fresh cocktails before moving on to apples and pumpkin everything. There’s things I love about each season. This cocktail came from me wandering around the store, grabbing everything that sounded delicious and summery, and mashing it in a glass.

For each drink:

  • 4-5 raspberries
  • a few mint leaves
  • juice from 1/2 lime
  • 1-1.5 oz gin
  • Dry Cucumber Soda

Muddle the mint and raspberries in a shaker. Add the gin, lime juice, and ice, and shake it up. Pour in a glass with more ice, top with cucumber soda, and lightly mix. Garnish with a raspberry & mint leave.

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so much vitamin c…



citrus season


This year our orange, grapefruit, and lemon trees gave off more fruit than we can even handle. They are reaching the point of being over-ripe so it’s been a mad dash of picking, squeezing, and pawning off on others before they go bad. It’s crazy because last year the trees were all duds- we didn’t get a single orange and only a few lemons and grapefruits- but that can happen on random years due to weather (or user error…).

I went through my Pinterest food board for some ideas and found this Lemon Tart with a Rosemary Crust from Happy Folks- so many delicious looking recipes on there, by the way. I’ve made it a couple of times and it’s a perfect blend of citrus and herby flavors, without being too sweet. I also made these Double Lemon Poppyseed Muffins from Cookie + Kate, which were super good and extra lemon-y.

I think some Classic Lemon Bars from Joy the Baker are in order, and I’d like to try this Grapefruit Yogurt Cake from Smitten Kitchen. Looks like I need to dedicate some more time to baking really soon, and some volunteers to help us eat all of these sweet treats!

Do you have any citrus suggestions I should try before the season is over?

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Happy Hour: So Fresh & So Clean, Clean


So fresh and so clean, clean

I made this cocktail on Memorial Day weekend when we had some friends over for a pool party. It got it’s name because it’s super refreshing and who doesn’t love Outkast’s So Fresh, So Clean?

For each drink, muddle a bunch of cilantro and cucumber in a shaker. Add ice, 1 oz fresh squeezed lime juice, 1 oz of gin, and 1 teaspoon of simple syrup (add more to taste- I don’t like my drinks very sweet but other people were adding more to their’s…) and give it all a good shake. Strain into a glass over ice and add some soda water. Garnish with cilantro and sliced cucumber.

Perfect for summer.

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Leafy Green Chips


golden been greens chips

Our CSA has been packed full of greens and I’ve been trying to use them in different ways so we don’t get bored. I’ve been making a lot of green smoothies, soups, and roasted veggies but sometimes we get to the end of the week and still have veggies left over. I’ve been making chips with some greens as they’re a good snack and you can use an entire bunch of any greens. These are good out of any kale variation or chard, but this week I made them with the greens on our golden beets.

golden beet greens chips

Just wash and trim your greens and cut any tough stalks off. Put in a large bowl and sprinkle with olive oil and salt (garlic salt is good here too!). Toss so every leaf gets coated with the oil and salt. Spray a baking/cookie sheet with non-stick spray and lay out your leaves, trying not to have them overlap as much as possible. Bake in a 350° oven for about 12-18 minutes, depending on the size of your leaves. The bigger they are, the longer they take to dry out and crisp up. When they look like dried leaves, take them out and let them cool for a few minutes- and enjoy :)

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eat your veggies!


duncan farms csaduncan farms csa

I recently joined a CSA and Wednesday was my first week of veggie delivery. I love vegetables and I’m really excited to have a curated box of local, organic produce each week. This edition was loaded up on greens- spinach, kale, and spring mix. We also got red and golden beets, and watermelon radishes- both with the greens as well.

I love radishes but I’d never had watermelon radishes before- they were a little spicy and so pretty with their striped, pink centers. I’m looking forward to trying some new veggies and the new recipes that come with each delivery!

duncan farms csa

Are you a CSA member, or have you ever tried one out?

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