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Ice Cream & Fudge Creamsicle-Flavored Recipes For National Creamsicle Day

What do you do on National Creamsicle Day, August 14th? Make a Creamsicle-inspired recipe, combining orange and vanilla flavors into formats beyond the original Creamsicle ice cream pop.

The original and still beloved, a childhood flavor of ours, is a vanilla ice cream pop covered with orange sherbet.

We often combine a scoop of vanilla ice cream and a scoop of orange sherbet into a simple, heavenly, dessert.

But for those who like a more complex recipe, we’ve got seven of them below (cheesecake, ice cream cake, milkshake, and more).

Our legal department would like us to note that while “Creamsicle” may seem like a generic term, it is, along with Popsicle®, Fudgsicle®, and Yosicle®, a registered trademark of the Unilever Group of Companies and can only be used to identify the frozen confection products of Unilever.

That means only Unilever can sell anything by those names. But to identify recipes with the combination of orange and vanilla on our little website, we have some editorial license.

> The history of the Creamsicle.

This is a non-dairy recipe, made with coconut milk instead of dairy milk.

Thanks to Fruits From Chile for this delicious ice cream. Chile’s seasons are the opposite of North America’s, so their orchards are bursting with fruit while ours are hibernating.

  • 3 navel oranges
  • 3 cups (or two 13-ounce cans) full fat, canned, unsweetened coconut milk
  • Pinch of salt
  • ½ cup golden agave nectar
  • 2 teaspoons vanilla extract
  • For serving: sliced pinwheels of clementines + crushed sugar cones

    1. CUT the peels from the oranges, then slice the orange flesh into thick rounds. Place the rounds on a baking sheet and freeze for 1 hour.

    2. PLACE the frozen oranges, coconut milk, salt, agave, and vanilla extract in a food processor or a sturdy blender such as a Vitamix. Blitz until the ingredients are fully combined.

    3. TRANSFER the liquid to a freezer-proof container. Cover and freeze until set. Before serving…

    4. LET the ice cream thaw at room temperature for 5-10 minutes before scooping. Serve in bowls with slices of clementine and crumbled sugar cones.

    Can you scoop it directly into cones? Sure!

    This easy recipe for marbled orange fudge, from Diane Wampler of Morristown, Tennessee, came to us via Taste Of Home.


  • 1-1/2 teaspoons plus 3/4 cup unsalted butter, divided
  • 3 cups sugar
  • 3/4 cup heavy whipping cream
  • 1 package white baking chips (10 to 12 ounces—we used Guittard white chocolate chips)
  • 1 jar (7 ounces) marshmallow creme
  • 3 teaspoons orange extract
  • 12 drops yellow food coloring
  • 5 drops red food coloring
  • Optional: 1 teaspoon orange zest

    1. GREASE a 13×9-inch pan with 1-1/2 teaspoons butter; set aside.

    2. COMBINE the sugar, cream, and remaining butter in a large heavy saucepan. Cook and stir over low heat until the sugar is dissolved. Bring to a boil; cook and stir for 4 minutes.

    3. REMOVE from the heat; stir in the chips and marshmallow creme until smooth. Remove 1 cup of the mixture and set aside.

    4. ADD the orange extract and food coloring to the remaining marshmallow mixture; stir until blended. Pour into the prepared pan.

    5. DROP the reserved marshmallow mixture by tablespoonfuls over the top. Cut through with a knife to swirl (if you’re not sure how to do this, here’s a video). Cover and refrigerate until set.

    6. CUT into squares.

  • Creamsicle Cheesecake
  • Creamsicle Cocktail
  • Creamsicle Ice Cream Cake
  • Creamsicle Milkshake
  • Creamsicle Shortcake

    Creamsicle Ice Cream Recipe
    [1] Creamsicle-style ice cream, combining the classic duo of orange and vanilla (recipe and photo © Fruits From Chile).

    Creamsicle Fudge Recipe
    [2] Creamsicle Fudge (photo © Taste Of Home).

    The Original Creamsicle Pop
    [3] The original Creamsicle (photo © Unilever).

    Creamsicle Cheesecake Recipe
    [4] Cheesecake lovers: Here’s a Creamsicle Cheesecake. Here’s the recipe (photo © Sweet Street).

    Creamsicle Ice Cream Cake Recipe
    [5] How about a Creamsicle Ice Cream Cake? Here’s the recipe (photo © Life, Love And Sugar).

    Creamsicle Milkshake Recipe
    [6] Cool off with a Creamsicle Milkshake. Here’s the recipe (photo © Williams Sonoma).





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    Rose Prosecco History, Food Pairings & Cocktails For National Prosecco Day

    Bottles Of Guigini White & Rose Prosecco
    [1] Guinigi classic bianco (white) and rosé Prosecco. An Italian label, Guinigi Wines were introduced in September 2020. The portfolio of wines, both sparkling and still, honors the Italian heritage of 3 Badge proprietor and fourth-generation vintner, August Sebastiani (all wines © Guinigi except as noted).

    Rosato Prosecco - Pink Prosecco Wine (Bottle & Glass)
    [2] This is the second year that rosé Prosecco has been available (all photos © Guinigi Wines).

    [3] The retro coupe glass is popular in some parts, but most authorities recommend that sparkling wines be served in flutes, tulip glasses, or standard white wine glasses, where the tall, slender shape keeps the bubbles from escaping.

    [4] The Torre Frizzante Cocktail (recipe below), the “sparking tower” referring to La Torre Guinigi (photo #7).

    Spritz Lucchese Cocktail Made With Guinigi Prosecco
    [5] The Guinigi Spritz Lucchesi (recipe below).

    [6] The Guinigi vineyards in Treviso (photo © Jonas Van der Wende | Unsplash).

    La Torre Guinigi
    [7] La torre Guinigi in Lucca, Italy (photo courtesy H005 | Wikipedia).


    Prosecco is an ideal sparkling wine for summer: light, aromatic, crisp, and affordable. National Prosecco Day, August 13th, is a day to head to the store and buy a bottle or two. In addition to serving as a delightful aperitif or mixed into cocktails (recipes below).

    Fans love Prosecco for its fizzy bubbles, fruit nuances, light body, and affordable price points. Many of us love it year-round—on its own and as the base for a Bellini or Mimosa and instead of the much more expensive Champagne in a Champagne Cocktail or a French 75.

    The United States remains the leading Prosecco export market, and Prosecco rosé was expected to account for 10% of the half-million bottles of Prosecco produced in 2021 according to the New York Times—an impressive feat considering the Italian wine authorities only deemed it an official wine category in 2020.

    > The history of Prosecco.

    Prosecco is sweeter than Champagne, and pairs well with most foods as long as they’re not heavy, such as grilled meats, roasts, and stews. It can be enjoyed throughout the meal. Consider:

  • Appetizer bites, from prosciutto-wrapped dates to stuffed mushrooms.
  • Asian dishes, including spicy ones.
  • Avocado salad or stuffed avocado.
  • Caprese salad.
  • Cheese plates: goat cheese and other light cheeses, Emmentaler, Parmesan, and others, with fresh fruits and roast nuts.
  • Chicken and turkey, roasted or grilled.
  • Cured meats.
  • Desserts: crème brûlée, fruit salad, lemon tart, lighter cakes, and pastries.
  • Fish and shellfish, including smoked salmon and sushi.
  • Pasta dishes with lighter sauces.
  • Pizza: frutti di mare, Margherita, marinara, Neapolitan, vegetable, and other lighter toppings.
  • Roasted vegetables.
  • Risotto: seafood or vegetable
    > The history of Prosecco.

    > The history of Prosecco rose is below.

    We tasted our first bottle of rosé Prosecco last year on this very holiday. That’s because, in the world of Prosecco, the rosé version appeared for the first time just last year (more about that below).

    Rosé wines are called pink wines in the U.K. and elsewhere, rosato in Italian, and rosé, is the French term.

    What exactly is Prosecco rosé? It’s a new combination of two classics, Prosecco and rosé. Otherwise stated, it’s the rosé version of white Prosecco, just as rosé Champagne is the rosé version of classic Champagne.

    Prosecco rosé was born, officially, in May 2020, when the Prosecco Denomination of Controlled Origin (DOC) Consortium, which manages all Prosecco production, updated its rules for production, authorizing the new style of wine.

    The Italian Ministry of Agricultural, Food, and Forestry Policies’ National Wine Committee also approved new guidelines for the blend.

    Prosecco rosé became official as of January 1, 2021. Previously, the red Pinot Noir grape was allowed in the production of white Prosecco, but only the flesh (which is white) and not the skin (which is red and used during the phase called skin contact to make all rosé and red wines).

    To be considered Prosecco rosé:

  • The wine must come from the Valdobbiadene region in Veneto, Italy, home to Prosecco and a defined D.O.C.* region.
  • The wine must be produced in the same area where the grapes are grown.
  • It must contain 85-90% Glera grapes and 10-15% Pinot Noir grapes, like the classic white Prosecco D.O.C.
  • The wine must have a second fermentation of at least 60 days.
  • Prosecco Rosé must be a vintage-dated wine, i.e., the grape harvest year must appear on the bottle’s label. You will see the word Millesimato†, followed by the year of the harvest (the vintage).
  • It must be certified as D.O.C. by displaying the standard blue label that is applied from the cork to the top of the glass of the bottle and also includes the serial number.
  • Like white prosecco, the rosé can be made in different sweetness categories: Brut Nature (Bone Dry), Extra Brut (Very Dry), Brut (Dry), and Extra Dry (Medium Dry).
  • It must be a spumante, a fully sparkling.
    Prosecco rosé was launched in Italy and the U.K. in the fall of 2020, and the first bottles appeared in the U.S. in December of 2020, just in time to usher in 2021.
    How Is The Flavor Different From White Prosecco?

    Prosecco rosé has the same style as the white Prosecco i.e., light and fruity. Since there is skin contact with the Pinot Noir grapes, the rosé version has not only a delicate pink color, but some of the delicate fruit flavors of Pinot Noir.

    As a comparison:

  • Guinigi Prosecco blanco (white) has delicate notes of apple, white peach, citrus fruits, acacia, and wisteria.
  • Guinigi Prosecco rosé adds a soft pink hue, which beautifully frames its elegant sparkle against notes of blood orange citrus, wild strawberry, and floral peach blossom.
  • Both Guinigi white and rosé Prosecco wines, made with Glera grapes grown in Italy’s hilly northeastern province of Treviso (photo #6), glimmer with fine and persistent bubbles.
  • The Pinot Noir was harvested in Friuli, known for its mild climate and mineral-rich clay soils, great for Pinot Noir.
    But you don’t have to be a wine connoisseur to enjoy each sip of these lovely wines.

    Here’s a tip: Stock up on the rosé Prosecco for Valentine’s Day.

    Prosecco can be substituted for Champagne or any other sparkling wine in cocktails. Here are two created by the mixologists at Guinigi Prosecco, a leading producer.

    You can make these with either the white or rosé Prosecco.

    Both the name “Guinigi” and the label art are inspired by La Torre Guinigi, a historical landmark in the town of Lucca, Tuscany, where ancestors of the Sebastiani family resided. Built in the Middle Ages, the Romanesque fortification overlooks the city.
    Ingredients Per Drink

  • .5 ounce St. Germain Elderflower Liqueur
  • Guinigi Prosecco
  • Garnishes: lemon twist, rosemary sprig

    1. POUR the elderflower liqueur into the bottom of a flute. Fill with prosecco. Give it the lightest stir with a swizzle stick.

    2. garnish with a lemon twist and rosemary spring and serve.
    This cocktail is named for the Villa Guinigi, located on the hills overlooking the medieval city of Lucca. It is part of the Associazione Ville e Palazzi Lucchesi.

    Ingredients Per Drink

  • 1.5 ounce La Pivon Vermouth Rojo
  • Guinigi Prosecco
  • Garnish: orange twist or slice

    1. FILL a coupe glass with ice, and add the vermouth.

    2. FILL with Prosecco and garnish with an orange twist or slice.


    *Italy’s denominazione di origine controllata (DOC, designation of origin) system, introduced in 1963, is based on the French model, but goes one step further: It specifies not only the production area and methods for each wine, but also guarantees the quality standard of certain wines which pass a government taste test.

    Denominazione di Origine Controllata (DOC), and the higher-level Denominazione di Origine Controllata e Garantita (DOCG), together are called Denominazione d’Origine Protetta (DOP, protected origin). These label classifications help consumers understand the quality of the wine they are buying and where it came from.

    Some classifications can be found on the label of the bottle. All DOCG wines and some DOC wines will have a paper band containing a serial number that covers the cork or wraps around the neck of the wine bottle.

    Here’s more about Italian wine classifications.

    †The French word millesime (millesimato in Italian) means a great vintage. In Champagne, a vintage year can be declared when the grapes reach a certain level of ripeness. In the Valdobiene, in the production of Prosecco, it simply refers to a particular year.




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    The Russian Tea Room Borscht Recipe & The History Of Borscht

    Chilled borscht in the summertime? We buy it at Zabar’s by the quart, along with chilled cucumber soup, fruit soup, and gazpacho.

    In the summer, there are more chilled soups than you can shake a stick at*, as my Nana would say. Our personal Top 10 favorites (including those previously mentioned):

  • Ajo Blanco (Spanish Garlic and Almond Soup)
  • Chilled Borscht
  • Chilled Cucumber Soup
  • Chilled Greek Yogurt Soup
  • Chilled Fruit Soup: Blueberry, Melon, Peach, Pineapple, Any!
  • Chilled Tomato & Basil Soup
  • Chilled Watercress Soup
  • Gazpacho
  • Vichyssoise
  • Watermelon Gazpacho
    Most chilled soups (a.k.a. cold soups) are also delicious hot.

    While chilled soups are typically served as a first course, we like to serve the fruit soups as a light summer dessert.

    This brings us back to borscht.

    Recently, we had a bowl of hot borscht at the legendary, luxurious, and enchanting Russian Tea Room in New York City (photos #4, #5, and #6). We liked it so much that we asked for the recipe, which we’ve shared below.

    We then added a twist to the second batch we made: We used golden beets instead of red ones. A bit about golden beets (photo #7) is included in:

    > The history of beets.

    Today they are still a specialty item, sold at specialty grocers, farmers markets, and through online seed retailers worldwide [source].

    > National Homemade Soup Day is February 4th.

    > National Cold Borscht Day is May 22nd.

    > The history of soup.

    > The different types of soup.

    > The history of borscht is below.

    See the finished recipe in photo #4. If you like to serve bread with your soup, pumpernickel or seeded rye are culturally good cultural choices, although brioche is always delicious.

    We like our pumpernickel or rye with sweet butter and crunchy coarse sea salt to sprinkle on top of it.

    (We enjoy this combination far more than salted butter, with the exception of a great salted butter, Vermont Creamery’s Cultured Butter With Sea Salt.)
    Ingredients For 4 Servings

  • 4 large red beets, chopped into medium-size pieces
  • 1.5 carrots, sliced into rounds
  • 12 ounces water
  • 1/8 teaspoon salt
  • 1/4 cup sour cream
  • 1/2 quart beet juice
  • 3 tablespoons red wine vinegar
  • Garnish: fresh dill, sour cream
  • Optional: bread of choice

    1. BRING lightly salted water to a boil and reduce to a simmer. Add the chopped beets and carrots. Once the beets and carrots are cooked…

    2. STRAIN and reserve water and vegetables, cool to room temperature. Once the vegetables are cooled, place them in a blender or food processor and purée.

    3. ADD the beet juice, sour cream, and vinegar and adjust the seasoning. (Season to taste. You can start with 1 teaspoon each of salt and pepper.

    4. BLEND. Once the purée is smooth and homogenous…

    5. PUT the soup in the refrigerator to chill. To serve:

    6. PLACE the soup in a bowl, and garnish with dill and sour cream.

    Borscht, also spelled borsch, borsht, or bortsch, is a beet soup that is popular in Slavic countries. It is a key component in Russian and Polish cuisines, although Ukraine is frequently cited as its place of origin, and borscht is their national dish.

    The name is thought to be derived from the Slavic word for the cow parsnip (a.k.a. common hogweed, Heracleum sphondylium), which is borschevik.

    In early Slavic cuisine, the stems, leaves, and flowers of the cow parsnip were made into soup or fermented, yielding something along the lines of sauerkraut.

    Beets Take Their Place

    The more flavorful cultivated beet eventually replaced the wild cow parsnip as the basis of the soup [source]. The beets also gave borscht its striking red/magenta color.

    It is commonly believed that the origins of modern borscht date to the 14th century, in the area that is today Ukraine. Old recipes seem to affirm that it was the Ukrainians who made the soup from beetroot.

    Originally a peasant food, borscht spread across regions, becoming a culinary staple for all classes [source].

    Hundreds Of Recipes Evolve

    Today, the quintessential Ukrainian borscht is made with beetroot, potatoes, and pork fat (and of course, many variations thereof).

    But cooks everywhere added other ingredients according to both what they liked and what was growing in the region.

  • Cabbage. The addition of cabbage became standard in Russia’s Volga-Don river region.
  • White borscht. A fermented mixture of rye flour or oatmeal was used to make white borscht, a popular Polish dish. (Today, you can make white borscht with white beets, a mutation).
  • Green borscht. Tangy sorrel was used to make green borscht instead of the earthy beet.
  • Black borscht.The most innovative take is a modern one. Maxim Volkov, chef of The Mad Cook in Moscow, added cuttlefish ink to create a borsch of deep black color, which he called “petroleum borscht,” photo #9 [source].
  • Fruited borscht. In Ukraine and Romania, unripe plums and apricots add a twinge of tartness to the borscht.
  • Polenta. Moldova recipes can use a fermented starter of polenta and bran water infused with sour cherry leaves.
  • Meat. Different areas like meat in their borscht: beef, marrow, pork, sausages, etc.
  • Chiles. Borscht gets some heat in Georgia and Azerbaijan, which can add fresh red chiles or hot chili flakes.
  • Temperature. Borscht is eaten hot or cold. Summer borscht is often vegetarian and chilled, hot winter borscht adds meat.
  • Texture. Some borschts are clear and light, others thick and chunky.
  • Acidity. Many recipes counterbalance the sweetness of the beets with the addition of kvass (a sour, slightly alcoholic beer made from bread), fermented beets, vinegar, lemon juice, or citric acid.
    The Borscht Diaspora

    By the end of the 19th century, borscht had spread as far as Persia, France, and, the U.S. (via Jewish immigration).

    Each country or cultural group has its different take on borscht: Recipes vary between Ashkenazi Jews, Belarusians, Georgians, Lithuanians, Poles, Ukrainians, and Russians. Even China has a take on borscht, called luó sòng tāng, or “Russian soup” [source].
    Your Signature Borscht

    What would you like in your borscht?

    In our family, cabbage, onions, and dill were added to the beets, and the soup was garnished with small boiled potatoes, sour cream, and more dill.

    Summer borscht was served cold, hot winter borscht added carrots and meat: brisket or flanken (short ribs).

    You can play with the recipe and add just about anything:

  • Beans, bell peppers, carrots, eggplant, onion, tomato, turnips.
  • Fruits: apricots, cherries, olives (yes, they’re fruits!), plums.
  • Herbs: basil, mint, parsley, tarragon.
  • Meat: beef, chicken, lamb, pork (including sausage).
  • Whatever!
    Enjoy your delicious beet soup.

    *The origin of this phrase: In merry olde England, farmers controlled their sheep by shaking their staffs at the animals to indicate where the sheep should go—human herding instead of dog herding. When farmers had more sheep than they could control, it was said that they had “more than you can shake a stick at” [source].

    †Doukhobors are a sect of Russian dissenters, many of whom now live in western Canada. Here’s more about them.


    Borscht In Bowl & Recipe
    [1] A beet and tomato borscht from Jamie Oliver. Here’s the recipe (photo © Jamie Oliver).

    Borscht In Bowl & Recipe
    [2] This Doukhobor† borsch is very different from typical borsch. It’s loaded with butter and heavy cream, and always and beet isn’t the main ingredient—it’s primarily used for color and then discarded before the soup is served. Here’s a recipe (photo Public Domain | PX Here).

    Borscht In Bowl & Recipe
    [3] A tempting pot of borscht (photo © Monika Grabkowska | Unsplash).

    Borscht In Bowl With Garnishes
    [4] Russian Tea Room’s famed borscht (photos #4, #5, and #6 © Russian Tea Room).

    A Banquette At The Russian Tea Room In New York City
    [5] A sumptuous banquette at the Russian Tea Room.

    The Entrance To The Russian Tea Room In New York City
    [6] The entrance to the Russian Tea Room.

    Multicolored Beets: Red, Yellow, Orange, Striped
    [7] Beets grow in different colors, including white, golden (orange), red, purple, yellow, and even red- and white-striped chioggia beets (photo © Edible Madison | Cibo e Vino | Facebook).

    Orange Beets
    [8] Some golden beets have orange skin, but are golden yellow on the inside; others have yellow skin as in the photo aove (photo © Good Eggs).

    Black Borscht a.k.a. Petroleum Borscht Made With Squid Ink at The Mad Cook in Moscow
    [9] “Petroleum borscht,” made black with cuttlefish ink, at The Mad Cook in Moscow (photo © The Mad Cook).






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    Summer Souvlaki Recipe: Dips For Grilled Meat On Skewers

    Souvlaki, which means “little skewer” in Greece, came to the U.S. with Greek immigrants and became a staple of street carts, Mediterranean restaurants, even diners.

    When you grill chunks of meat on skewers, you’re making souvlaki. Kebabs are the Arabic word for the same thing.

    The protein can be beef, chicken, lamb, pork, a plant-based protein (photo #5), or a combination. You can also use meatballs, sausages, and cubes of a firm fish (e.g. salmon, swordfish).

    If you prefer vegetables, those work, too (photo #2).

    Classic souvlaki serves the grilled skewers on a platter with salad or other vegetables, fries, pita bread, tzatziki (yogurt dip), and a wedge of lemon.

    A gyro is a Greek sandwich made not from skewered meat, but by thinly slicing meat from a large piece that’s grilled on a vertical rotisserie. The meat is wrapped in pita with tzatziki (in the Middle East hummus is used). Gyros are handheld street food, while souvlaki is typically plated. (Gyro means circular, referring to the rotisseried meat.)

    A kebap in Greece is different from the Turkish doner kebab. A Greek kofta kebap is spicy minced meat, mixed with parsley, onions, and garlic, formed into balls or a longer shape and grilled on a skewer. (We suggested Americanized meatballs, above, but you can make a kofta recipe.)

    You can serve the grilled skewers as snacks, appetizers (see photo #3), entrées, or as a base for sandwiches (photo #1). You can just slide the meat off the skewer into a piece of flatbread with a sauce, from Greek tzatziki to the numerous other flavorful sauce below.

    Here are tips and some modern sauce pairings for summer grilling, from Flavor & The Menu, a website for chefs that follows restaurant trends, for the idea. It starts with a few tips:

  • SOAK the wooden skewers in a mixture of vinegar, water, and herb stems.* The skewers are traditionally soaked in water so they don’t burn while grilling, but this soaking “recipe” releases aromatics into the souvlaki, adding more flavor.
  • CREATE signature acid-forward marinades for the proteins. Be creative; for example olive oil, lemon juice, honey, garlic, oregano, thyme, smoked paprika, black pepper, and black lava salt.
  • ADD complementary dips to further distinguish the souvlaki, building on creamy/cooling tzatziki while pushing flavor boundaries.


    Use flank steak, strip steak, or top sirloin for:

  • Elote Beef Souvlaki: Beef skewer + elote dip (Greek yogurt ranch, charred corn purée, Cotija cheese, chipotle powder, lime, cilantro) (more about elote).
  • Greek Beef Souvlaki: Beef skewer + spiced eggplant cream (roasted eggplant/onions, feta, Greek yogurt, Calabrian chile flakes).
  • Latin Beef Souvlaki: Beef skewer + chimichurri green goddess dip.

    For the breast or thigh:

  • Alabama Chicken Souvlaki: chicken skewer + golden white barbecue dip (Greek yogurt, Alabama-style barbecue sauce, grated roasted golden beet.
  • Cabo Chicken Souvlaki: Chicken skewer + avocado lime tzatziki (with shredded raw jicama).
  • Greek Chicken Souvlaki: Chicken skewer + sunshine dip (sun-dried tomato, grated cucumber, oregano, chickpea hummus, Greek yogurt).

    For the belly, loin, or tenderloin:

  • Greek Pork Souvlaki: Pork skewer + htipiti (Greek yogurt, feta, roasted red pepper, garlic, paprika, oregano, dill, lemon juice, olive oil).
  • Mexican Pork Souvlaki: Pork skewer + Mexican Cotija yogurt (roasted jalapeño, achiote, Cotija cheese, Greek yogurt, lime juice, avocado oil).
  • Southern Pork Souvlaki: Pork skewer + honey-hot mustard Greek yogurt, with crushed cracklings.

    *This is a great use for herb stems that usually get thrown out. Toss them into the freezer. Of course, you can mix the different herbs in your soaking liquid.


    Souvlaki, Pita, Tzatziki
    [1] Classic souvlaki is served with pita, tzatzii (cucumber-yogurt sauce), fries, and often, onions (photo © Williams Sonoma).

    Vegetable Kabobs
    [2] Vegetable skewers, with beef on the side, can be served with just about any dip (photo © Sun Basket).

    Beef Skewer With Salad
    [3] A fun idea for a first course: a kabob atop salad (photo © McCormick).

    Beef Skewers With Red Chimichurri Sauce
    [4] Argentinian-style: beef skewers with red chimichurri sauce. Here’s the recipe (photo © McCormick).

    Plant Based Fish Skewers
    [5] Plant-based fish skewers from Good Catch.




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    Peach Caprese Salad Recipe For National Peach Month

    Peach Or Nectarine Caprese Salad Recipe
    [1] A twist on the Caprese salad, adding peaches or nectarines plus enough arugula to make it a green salad fusion. The recipe is below (photo © Colavita Recipes).

    Peach Caprese Salad With Bocconcini Mozzarella
    [2] A creative idea: use bite-size mozzarella balls (bocconcini) instead of sliced mozzarella (photo © Fruits From Chile).

    Peach Or Nectarine Caprese Salad Recipe
    [3] A minimalist, fruit-centric peach Caprese (photo © Good Eggs).


    August is National Peach Month, celebrating the juicy stone fruit* that is one of America’s Top 10 favorites. In the U.S., the peach season begins in June and lasts until the end of August. August is when the peaches are at their peak—so gather ye peaches as ye may.

    You could bake a peach pie or one of the other peach recipes below, but how about this easy Peach and Tomato Caprese Salad?

    A spin on the traditional Caprese, the peaches are a sweet complement to summer tomatoes. You can substitute nectarines for the peaches.

    Thanks to Colavita for the recipe.

    > Here’s more about stone fruits, also known as drupes.

    > You can make your own balsamic glaze from balsamic vinegar.

    > Caprese salad history.

    > More Caprese recipes.

    This salad can be a first course or a lunch salad.

  • 3 ripe peaches (you can substitute nectarines or use both!)
  • 3 large ripe tomatoes (ideally an heirloom variety)
  • 1 pound fresh mozzarella
  • 3 ounces fresh baby arugula
  • 1 ounces blackberries
  • 2 tablespoons Colavita Extra Virgin Olive Oil
  • 2 tablespoon Colavita Balsamic Glaze
  • ½ teaspoon sea salt, divided
  • 10-12 small basil leaves (rip larger leaves in half or thirds)
  • Optional garnish: shavings of Parmesan cheese

    1. PREPARE the fruit. Cut the tomatoes lengthwise into large rounds about ¼” thick. Slice the peaches or nectarines into segments, discarding the pit.

    2. SLICE the mozzarella cheese into rounds about ⅛” thick.

    3. PLACE a circle of tomato slices onto a large serving platter. Season with 1/4 teaspoon sea salt. Layer the slices of mozzarella cheese on top of the tomatoes. Place the peach or nectarine slices on top of the cheese.

    4. MOUND the arugula in the middle of the circle of fruit. Sprinkle the blackberries onto the arugula. Sprinkle the arugula and blackberries with the remaining salt.

    5. SHAVE the Parmesan cheese with a potato peeler and distribute the shavings on top of the arugula and blackberries.

    6. DRIZZLE the entire platter with the olive oil, then drizzle with the balsamic glaze. Scatter the basil leaves throughout. Serve!


    *Common stone fruits include the apricot, cherry, damson, nectarine, peach, plum, and hybrids like apriums, plumcots, and pluots. Here’s more information about stone fruits and other drupes.




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