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July 2016

Summer Grilled Whole Wheat Pizza with Cilantro Jalapeno Pesto

Summer Grilled Whole Wheat Pizza with Cilantro Jalapeno Pesto

This has been the summer of grilling for me.

Crispy broccoli. Caramelized onions. Charred corn. Homemade bean burgers. You name it, and likely I’ve been grilling it with friends and favorites in my life.

And as of last week, we can add pizza to that list, a collab between Emily from Nourishing Matters and I. Dare I say, Emily’s pizza dough recipe may have produced the best whole wheat crust I’ve ever tasted. Add grill marks to it, and it easily surpasses any standard, junkie-white-flour alternative. I could’ve eaten it on its own, sans all the other pizza ingredients, minus perhaps a little smear of her herbed pesto.

Summer Grilled Whole Wheat Pizza with Cilantro Jalapeno Pesto

Inspired by the latest bounties displayed at the farmer’s market, Emily and I brainstormed different topping options and settled upon this super summery-themed pizza. Fresh corn, grated zucchini and garden herb pesto…does the season get any better than that?

We added a goat feta on top to lend a punch of saltiness and flavor that wouldn’t take too much away from the sweetness of the fresh ingredients at hand. Perfecto.

Summer Grilled Whole Wheat Pizza with Cilantro Jalapeno Pesto

While this might come across as a lot of work to make when giving a quick glance to the recipe below, rest assured this pizza can be fairly effortless.

Emily recommends making the dough the night before, which she ensures takes no time at all. How could that be? A food processor does all of the labor for you. Score.

You could make the pesto ahead of time, too, which again calls in a food processor to do all the work. (Food processors, always for the win.)

Summer Grilled Whole Wheat Pizza with Cilantro Jalapeno Pesto

Once those steps are squared way, the pizza becomes as simple as a roughly five-minute stint on the grill. Although, be sure to pay attention at this step! Divert your eyes for too long, and your dough can quickly get charred far past that perfect crispness we’re seeking here with grilling the crust.

Don’t worry though. Grilled pizza isn’t too hard. You just need some quick hands and pair of tongs and an attention span longer than a Pokemon-goer, and the dough will come out fabulous every time.

As noted in the recipe, be sure to have all of the toppings nearby so that you can quickly throw them on top after flipping the crust. This will enable the zucchini to get a nice wilt from the heat of the grill.

Serve with a side of tomatoes and basil drizzled with a little olive oil, balsamic and pinch of salt, and voila.┬áSummer meals don’t get much better than that.

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Vegan No-Churn Chocolate Coconut Banana Ice Cream

Vegan No-Churn Chocolate Coconut Banana Ice Cream

We’ve been sweating through a major heat wave here in Philadelphia, and with 97-degree temps set for well into next week, it doesn’t look like the ice cream weather is stopping anytime soon.

That’s alright with me. As just mentioned, it’s perfect ice cream weather. Or should I say, Nice Cream weather.

Vegan No-Churn Chocolate Coconut Banana Ice Cream

I’ve been watching the “Nice Cream” trend spread over the past few weeks, keeping it on my to-make list for some time now. I love ice cream. I love niceness. I knew I’d probably love nice cream, too.

A no-added-sugar, vegan, cool summer treat? Count me in.

And so, on a temps-nearing-90-before-8AM morning, I set off in the kitchen to make my own version.

Vegan No-Churn Chocolate Coconut Banana Ice Cream

 

What was awesome about this ice cream is that it came together with a quick 2-minute assembly and a spin in the blender. From there, all the work was left up to the freezer. No ice cream machine needed, no fancy ingredients. Nor too many ingredients that’ll weigh you down on a hot day.

Dates and bananas add the sweetness. This did provide a noticeable, but not overbearing banana taste. If you’re opposed to that, you can play around with cutting down on the banana and maybe even adding additional dates.

It gets its creaminess from coconut milk, also lending an element of richness you want in an ice cream, dairy-free or not.

Enjoy after three hours in the freezer for a soft-serve-like consistency. If you leave it in there much longer, then you’ll want to sit it out for a few minutes before serving and dip your ice cream scooper in hot water. And be sure to finish it with whatever crunchy, salty and fresh toppings your heart desires!

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