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  • Blueberry Walnut Bars. There’s little more magical than in season and local produce and these bars do a delightful job of highlighting summer fruit. I’ve been baking up @now_forager’s deeply delicious Roasted Apricot Pistachio Bars, three times in the last week, literally. To say I recommend them is an understatement. I love being inspired by fellow friends and food lovers and when I looked at the several pints of blueberries I had on hand, I knew where they needed to be put to use. I added walnuts to complement the juicy berries. Two “superfoods” in one treat is never a bad idea. They’re wonderful for dessert served with a small scoop of ice cream, and make a delightful breakfast treat with your morning coffee as they’re not cloyingly sweet. The recipe is on the blog (link in profile) along with a link to Teresa’s Roasted Apricot Bars which deserve a place in your line-up. They come together easily and will likely go on repeat in your kitchen too! As I type this, I realize I should bake up an apricot blueberry combo. Next round… #f52community #blueberrybars #blueberries #thebakefeed #howisummer

    @feedtheswimmers
    Blueberry Walnut Bars. There’s little more magical than in season and local produce and these bars do a delightful job of highlighting summer fruit. I’ve been baking up @now_forager ’s deeply delicious Roasted Apricot Pistachio Bars, three times in the last week, literally. To say I recommend them is an understatement. I love being inspired by fellow friends and food lovers and when I looked at the several pints of blueberries I had on hand, I knew where they needed to be put to use. I added walnuts to complement the juicy berries. Two “superfoods” in one treat is never a bad idea. They’re wonderful for dessert served with a small scoop of ice cream, and make a delightful breakfast treat with your morning coffee as they’re not cloyingly sweet. The recipe is on the blog (link in profile) along with a link to Teresa’s Roasted Apricot Bars which deserve a place in your line-up. They come together easily and will likely go on repeat in your kitchen too! As I type this, I realize I should bake up an apricot blueberry combo. Next round… #f52community #blueberrybars #blueberries #thebakefeed #howisummer

  • A Random Summer Salad. And, by random, I mean I simply see what I have on hand and toss it together. None are ever disappointing, but some are standouts that get worked into rotation and become mainstays. This one falls into the latter. I had fresh fava beans on hand (picked at my CSA), along with pink celery and an array of fresh herbs. I wasn’t in the mood to turn on the stove beyond blanching the favas, so pulled a can of cannellini beans from the pantry. It all got tossed together with a white balsamic vinaigrette I made with some Dijon (cider vinegar delicious here with a touch of honey, too), some thin slices of jalapeño, lots of torn fresh herbs and quick pickled red onion (for me, almost everything benefits from a pickle of some kind). I added a little more flaky sea salt than I usually do as the beans tend to eat it up. Fresh ground pepper and pinch of cayenne finished it off. I tossed some good flaky tuna packed in oil to one round, which was a hit as well. Don’t hesitate to mix things up and experiment. Choose seasonal items you love and combine with your favorite pantry staples (beans, grains, pasta, tinned fish…) and keep texture in mind so you have a variety of crispy, crunchy, tender and creamy. Colorful is a must. Start with simple seasonings and build to suit your taste. If your not sure, separate off a small portion and experiment with flavors. This way, you won’t “mess up” the whole thing if you go down a path that isn’t pleasing. This one one of my favorite ways to create light and nourishing warm weather meals! #f52community #summersalad #fava #beansalad #meatlessmonday #howisummer

    @feedtheswimmers
    A Random Summer Salad. And, by random, I mean I simply see what I have on hand and toss it together. None are ever disappointing, but some are standouts that get worked into rotation and become mainstays. This one falls into the latter. I had fresh fava beans on hand (picked at my CSA), along with pink celery and an array of fresh herbs. I wasn’t in the mood to turn on the stove beyond blanching the favas, so pulled a can of cannellini beans from the pantry. It all got tossed together with a white balsamic vinaigrette I made with some Dijon (cider vinegar delicious here with a touch of honey, too), some thin slices of jalapeño, lots of torn fresh herbs and quick pickled red onion (for me, almost everything benefits from a pickle of some kind). I added a little more flaky sea salt than I usually do as the beans tend to eat it up. Fresh ground pepper and pinch of cayenne finished it off. I tossed some good flaky tuna packed in oil to one round, which was a hit as well. Don’t hesitate to mix things up and experiment. Choose seasonal items you love and combine with your favorite pantry staples (beans, grains, pasta, tinned fish…) and keep texture in mind so you have a variety of crispy, crunchy, tender and creamy. Colorful is a must. Start with simple seasonings and build to suit your taste. If your not sure, separate off a small portion and experiment with flavors. This way, you won’t “mess up” the whole thing if you go down a path that isn’t pleasing. This one one of my favorite ways to create light and nourishing warm weather meals! #f52community #summersalad #fava #beansalad #meatlessmonday #howisummer

  • Yes, we make and eat a lot of pizza. This seasonal favorite, Pizza with Chèvre Stuffed Squash Blossoms, may be the one I’m most excited to bring to the table. I In a small saucepan, cook down some fresh tomato, with butter, flaky sea salt and fresh ground pepper (garlic if you like) until it’s thick and jammy. Allow the goat cheese to come to room temp before gently stuffing into each blossom and twisting the ends shut. Use your favorite dough and shape your pizza. I prefer this one very thin so it’s crispy. Spread tomato being careful to avoid any “puddles,” top with some torn (fresh) mozzarella and lay the stuffed blossoms on top as you like. If using a baking steel or pizza stone, place in the oven while you preheat to at least 450, and then let it heat for another 20 minutes more. Cook until cheese has melted and crust is crispy. If using a high heat pizza oven, this will cook in about 2 minutes. Serve with shaved Parmesan and fresh  basil leaves. Enjoy! #f52community #howisummer #squashblossoms #pizza #chevre #goatcheese #squashblossompizza

    @feedtheswimmers
    Yes, we make and eat a lot of pizza. This seasonal favorite, Pizza with Chèvre Stuffed Squash Blossoms, may be the one I’m most excited to bring to the table. I In a small saucepan, cook down some fresh tomato, with butter, flaky sea salt and fresh ground pepper (garlic if you like) until it’s thick and jammy. Allow the goat cheese to come to room temp before gently stuffing into each blossom and twisting the ends shut. Use your favorite dough and shape your pizza. I prefer this one very thin so it’s crispy. Spread tomato being careful to avoid any “puddles,” top with some torn (fresh) mozzarella and lay the stuffed blossoms on top as you like. If using a baking steel or pizza stone, place in the oven while you preheat to at least 450, and then let it heat for another 20 minutes more. Cook until cheese has melted and crust is crispy. If using a high heat pizza oven, this will cook in about 2 minutes. Serve with shaved Parmesan and fresh basil leaves. Enjoy! #f52community #howisummer #squashblossoms #pizza #chevre #goatcheese #squashblossompizza

  • #ad Not sure about you, but this summer all I want are simple meals that deliver big and come together quickly. Everything Bagel Seasoning Salmon with Creamy Mashed Cauliflower and Asparagus made with Philadelphia Cream Cheese fulfills this desire. After a year of nonstop cooking, the fatigue is real. Not only is this simple crowd pleasing meal flavorful and delicious, it comes together easily. This back pocket recipe may be found at creamcheese.com and will also be linked in my Stories @lovemyphilly #easyphillyrecipes
#everythingbagel #salmon #cauliflower #creamcheese #everythingbagelseasoning

    @feedtheswimmers
    #ad Not sure about you, but this summer all I want are simple meals that deliver big and come together quickly. Everything Bagel Seasoning Salmon with Creamy Mashed Cauliflower and Asparagus made with Philadelphia Cream Cheese fulfills this desire. After a year of nonstop cooking, the fatigue is real. Not only is this simple crowd pleasing meal flavorful and delicious, it comes together easily. This back pocket recipe may be found at creamcheese.com and will also be linked in my Stories @lovemyphilly #easyphillyrecipes
    #everythingbagel #salmon #cauliflower #creamcheese #everythingbagelseasoning

  • This salad… Ripe tomatoes, cherries, currants, jalapeño, fresh herbs... I adapted the gem from @sophia_roe who described it as f’in perfect, and it really is. It may even be an understatement. The flavors make your taste buds sing! As summer tomatoes come into their abundant glory, I can’t even imagine how much more delicious this divine salad will be. I made changes simple to accommodate what I had on hand and what I needed to use. I plan to chop the leftovers up for a bright salsa today with some added cucumber for a perfect bright summer snack and I’m also imagining it generously spooned over a piece of fresh grilled fish. And, the blended spicy chili oil will be going on everything this summer! I just tried the oil with a riff on a potato salad- I’ll capture the recipe next go around and promise to share. Recipe for the original may be found on Sophia’s page, about three photos in from today (Tomatoes with Currants and Serrano Chili Oil). Thank you for this divine inspiration! Enjoy! 
#f52community #summersalad #tomatoes #currants #cherries #jalapenos #eattheworld #howisummer

    @feedtheswimmers
    This salad… Ripe tomatoes, cherries, currants, jalapeño, fresh herbs… I adapted the gem from @sophia_roe who described it as f’in perfect, and it really is. It may even be an understatement. The flavors make your taste buds sing! As summer tomatoes come into their abundant glory, I can’t even imagine how much more delicious this divine salad will be. I made changes simple to accommodate what I had on hand and what I needed to use. I plan to chop the leftovers up for a bright salsa today with some added cucumber for a perfect bright summer snack and I’m also imagining it generously spooned over a piece of fresh grilled fish. And, the blended spicy chili oil will be going on everything this summer! I just tried the oil with a riff on a potato salad- I’ll capture the recipe next go around and promise to share. Recipe for the original may be found on Sophia’s page, about three photos in from today (Tomatoes with Currants and Serrano Chili Oil). Thank you for this divine inspiration! Enjoy!
    #f52community #summersalad #tomatoes #currants #cherries #jalapenos #eattheworld #howisummer

  • Pizza with Chèvre, Smudged Figs, Balsamic and Chili Pepper.
The flavors here sing in combination with the charred edges of crust. The pizza gets cooked simply with goat cheese and chili peppers at very high heat (I made this one in my @gozney). If you have Calabrian chilis, chop them up and use those, otherwise chili flakes work deliciously. When it piping hot from the oven, top with olive oil and smudge in your figs. Balsamic gets drizzled next with some more chili flakes, flaky sea salt and fresh ground pepper. If you don’t have figs, you may substitute ripe peaches, nectarines or plums. Dried figs or dates will do the job as well. I love topping this off with a handful of baby arugula, but had none. Basil stood in nicely. All versions of this going on repeat. (Scored this fabulous old cutting board at a tag sale for $5!) #f52community #pizza #figs #goatcheese #eattheworld #howisummer

    @feedtheswimmers
    Pizza with Chèvre, Smudged Figs, Balsamic and Chili Pepper.
    The flavors here sing in combination with the charred edges of crust. The pizza gets cooked simply with goat cheese and chili peppers at very high heat (I made this one in my @gozney ). If you have Calabrian chilis, chop them up and use those, otherwise chili flakes work deliciously. When it piping hot from the oven, top with olive oil and smudge in your figs. Balsamic gets drizzled next with some more chili flakes, flaky sea salt and fresh ground pepper. If you don’t have figs, you may substitute ripe peaches, nectarines or plums. Dried figs or dates will do the job as well. I love topping this off with a handful of baby arugula, but had none. Basil stood in nicely. All versions of this going on repeat. (Scored this fabulous old cutting board at a tag sale for $5!) #f52community #pizza #figs #goatcheese #eattheworld #howisummer

  • Berry Icebox Cake! #ad Summer desserts highlighting seasonal fruits are amongst my favorite! This ultra creamy and luscious treat made with Philadelphia Cream Cheese requires no cooking and is easy to assemble. It features the finest of summer’s berries with an indulgent filling reminiscent of your favorite cheesecake and even includes a graham cracker crust! Once easily assembled, it rests in the fridge overnight. Whip it out and surprise your dinner guests with this beautiful dessert! What a delicious way to wrap up a Fourth of July celebration! Recipe may be found at creamcheese.com and is linked in my Stories with a quick how-to! @lovemyphilly #easyphillyrecipes #iceboxcake #blueberries #raspberries #easydessertrecipe #nobake #creamcheese

    @feedtheswimmers
    Berry Icebox Cake! #ad Summer desserts highlighting seasonal fruits are amongst my favorite! This ultra creamy and luscious treat made with Philadelphia Cream Cheese requires no cooking and is easy to assemble. It features the finest of summer’s berries with an indulgent filling reminiscent of your favorite cheesecake and even includes a graham cracker crust! Once easily assembled, it rests in the fridge overnight. Whip it out and surprise your dinner guests with this beautiful dessert! What a delicious way to wrap up a Fourth of July celebration! Recipe may be found at creamcheese.com and is linked in my Stories with a quick how-to! @lovemyphilly #easyphillyrecipes #iceboxcake #blueberries #raspberries #easydessertrecipe #nobake #creamcheese

  • I’m ready for this! Summer Salad line up begins here and the possibilities are endless. Arugula salad with basil and other fresh herbs and greens, thin slices of jalapeño (which I can’t seem to live without), burrata, my favorite grilled peaches, cherries, pistachio, fresh cracked pepper, flaky sea salt, olive oil and a drizzle of balsamic. On repeat. It’s simultaneously light and filling and the perfect balance of savory, sweet and acidic. It’s also great piled on toasted sourdough brushed with olive oil. Don’t hesitate to toss fruit (and all of your veggies) on the grill. Magic happens. 
#f52community #grilledpeaches #howisummer #summersalad #burrata #cherries #meatlessmonday #eattheworld

    @feedtheswimmers
    I’m ready for this! Summer Salad line up begins here and the possibilities are endless. Arugula salad with basil and other fresh herbs and greens, thin slices of jalapeño (which I can’t seem to live without), burrata, my favorite grilled peaches, cherries, pistachio, fresh cracked pepper, flaky sea salt, olive oil and a drizzle of balsamic. On repeat. It’s simultaneously light and filling and the perfect balance of savory, sweet and acidic. It’s also great piled on toasted sourdough brushed with olive oil. Don’t hesitate to toss fruit (and all of your veggies) on the grill. Magic happens.
    #f52community #grilledpeaches #howisummer #summersalad #burrata #cherries #meatlessmonday #eattheworld

  • Okay, I need to share my hubby’s all time favorite summer treat with you as he keeps bugging me to make them. Lime-Wich Ice Cream Sandwiches©. The recipe for these sublime Lime Sugar Cookies is on the blog (link in profile, search cookies). On their own, they’re truly a delightful cookie with crispy edges and slightly chewy centers. For the sandwiches, I simply sandwich vanilla ice cream between two and roll them in lime zest I’ve tossed with confectioners sugar. If you bake the cookies large, the same diameter as a pint of ice cream, you can slice the ice cream filling straight from the container, crosswise, once slightly softened. Make sure you choose a pint packaged in coated cardboard and not plastic. When we’re down to the last one, I’m guilty of hiding it in the freezer to save for myself (sorry, not sorry). I’ve also made lemon and orange-wich versions of these. None disappoint. As soon as my hubs sees this post, I’ve cemented my weekend baking project. If you’re looking for one, I can’t recommend these enough. I use the zested limes for limeade or I squeeze them and freeze the juice for another use. #f52community #lime #icecreamsandwich #thebakefeed #thekitchn #howisummer #imsomartha

    @feedtheswimmers
    Okay, I need to share my hubby’s all time favorite summer treat with you as he keeps bugging me to make them. Lime-Wich Ice Cream Sandwiches©. The recipe for these sublime Lime Sugar Cookies is on the blog (link in profile, search cookies). On their own, they’re truly a delightful cookie with crispy edges and slightly chewy centers. For the sandwiches, I simply sandwich vanilla ice cream between two and roll them in lime zest I’ve tossed with confectioners sugar. If you bake the cookies large, the same diameter as a pint of ice cream, you can slice the ice cream filling straight from the container, crosswise, once slightly softened. Make sure you choose a pint packaged in coated cardboard and not plastic. When we’re down to the last one, I’m guilty of hiding it in the freezer to save for myself (sorry, not sorry). I’ve also made lemon and orange-wich versions of these. None disappoint. As soon as my hubs sees this post, I’ve cemented my weekend baking project. If you’re looking for one, I can’t recommend these enough. I use the zested limes for limeade or I squeeze them and freeze the juice for another use. #f52community #lime #icecreamsandwich #thebakefeed #thekitchn #howisummer #imsomartha

  • A suggestion for the weekend- Strawberry Shortcake with a Drizzle of Balsamic. Nothing announces the beginning of summer more than this luscious dessert! I’m also crazy for the magical flavor combination of strawberries and balsamic vinegar (on they’re own they make a wonderful dessert). One hour is all you need. A few tips: •Chill all of your biscuit ingredients (even the flour). •Freeze your butter for about 15+ mins after chopping and before mixing for extra flaky results. •If you don’t have buttermilk on hand, you may add 1 Tbs white vinegar to 1 cup of milk along with (an optional) touch of yogurt or kefir. •If you don’t have a syrupy balsamic, you may reduce a basic one over medium/high heat in a double boiler with a tsp or two of sugar until it begins to thicken (this does require a touch of patience, but worth it) or, simply skip the balsamic altogether and go with the classic. •My go-to sweet shortcake recipes may be found at sallysbakingaddiction.com @sallysbakingblog and I substitute in 2 Tbs of rye flour for the AP flour for flavor. •I macerate 4 pints or more of strawberries (they will get eaten before they hit the shortcakes, so best to be prepared), both quartered AND halved, with a scant 1/4 cup organic cane sugar and 1/4 tsp vanilla. This rests in the fridge while I made the biscuits. •Any excess strawberry “syrup” I save for lemonade and cocktails. •Just before serving, I whip one cup of cold heavy cream with a scant 2 Tbs sugar and 1 tsp vanilla. It all gets layered up and served immediately. •I drizzle the Balsamic on the plate so everyone may drag berries through to their liking. •Don’t drizzle the balsamic on the whipped cream as it’s not pretty. Enjoy! #strawberries #strawberryshortcake #f52community #thebakefeed #foodandwine #howisummer

    @feedtheswimmers
    A suggestion for the weekend- Strawberry Shortcake with a Drizzle of Balsamic. Nothing announces the beginning of summer more than this luscious dessert! I’m also crazy for the magical flavor combination of strawberries and balsamic vinegar (on they’re own they make a wonderful dessert). One hour is all you need. A few tips: •Chill all of your biscuit ingredients (even the flour). •Freeze your butter for about 15+ mins after chopping and before mixing for extra flaky results. •If you don’t have buttermilk on hand, you may add 1 Tbs white vinegar to 1 cup of milk along with (an optional) touch of yogurt or kefir. •If you don’t have a syrupy balsamic, you may reduce a basic one over medium/high heat in a double boiler with a tsp or two of sugar until it begins to thicken (this does require a touch of patience, but worth it) or, simply skip the balsamic altogether and go with the classic. •My go-to sweet shortcake recipes may be found at sallysbakingaddiction.com @sallysbakingblog and I substitute in 2 Tbs of rye flour for the AP flour for flavor. •I macerate 4 pints or more of strawberries (they will get eaten before they hit the shortcakes, so best to be prepared), both quartered AND halved, with a scant 1/4 cup organic cane sugar and 1/4 tsp vanilla. This rests in the fridge while I made the biscuits. •Any excess strawberry “syrup” I save for lemonade and cocktails. •Just before serving, I whip one cup of cold heavy cream with a scant 2 Tbs sugar and 1 tsp vanilla. It all gets layered up and served immediately. •I drizzle the Balsamic on the plate so everyone may drag berries through to their liking. •Don’t drizzle the balsamic on the whipped cream as it’s not pretty. Enjoy! #strawberries #strawberryshortcake #f52community #thebakefeed #foodandwine #howisummer

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