Tag Archives: snack

Ricotta Peach Muffins

Download PDF

9/7/2015 – Whoops! When this post first went up, I had a different recipe for peach muffins here. They were ones I made and liked, but I like the ricotta version better, and also that’s the muffin shown in the photo. I’ve now updated the post so that the recipe reflects the product in the photo, and apologies for the error.

Continuing our effort to use all of the peaches our CSA sends home with us, I have been making these ricotta peach muffins a lot. They’re easy to throw together and have a gorgeous, soft crumb. I dice the peaches finely to get a good peach flavor without too many lumps, but you can cut yours bigger if you like to bite into the fruit. My son loves to help measure out the flour and leavening, so I can assure you that this is a very forgiving recipe.

peach muffins

Ricotta Peach Muffins
(Adapted from Food Network Canada)

2 1/2 cup whole wheat pastry flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs
1 cup light brown sugar, packed
1/2 cup ricotta cheese
1/2 cup vegetable oil
1 1/2 tsp vanilla extract
1 cup peaches, finely diced

Preheat your oven to 350 degrees F and grease or line your muffin tins.

In a medium bowl, sift together the flour, baking powder, baking soda and salt. Set aside.

In a large bowl, beat the two eggs lightly, then add the sugar, ricotta, oil, and vanilla. Once the mixture is homogeneous, add in the flour mixture. Mix until the flour is mostly incorporated, then add the peaches, stirring gently just a few more times to combine.

Use an ice cream scoop or spoons to fill your muffin tins 2/3 of the way full with batter, leaving a little room for them to expand. Bake the muffins for 25-30 minutes. They will spring back after being touched when they are done, or you can check them with a toothpick. Enjoy!

Danielle’s Purple Smoothie (with sneaky greens)

Download PDF

It’s accidentally been almost three weeks since I last posted about food. What is wrong with me?

I should come back with bang, so here is something I’ve been making pretty much every day since my chard started coming in: a green smoothie. I know, I know, some of you out there are making that face, with the wrinkled nose and a stuck-out tongue, but this smoothie is sooo good. I know there are a lot of recipes out there where the person says, “And you won’t even know there’s spinach in it!” and then you try it, and it’s incredibly obvious that there’s spinach in it, and maybe you are sad. But this will make you happy, because you really won’t know there are greens in it, and if you drink it in the morning, you can worry a little less about getting all your veggies in over the course of the day.


Danielle’s Purple Smoothie

1/3 a medium banana (about 2-3 inches)
1 cup of chopped greens (chard, spinach, and kale all work well)
1/3 cup of chopped pineapple
1/3 cup of strawberries, raspberries, or other fruit of your choice
1/3-1/2 cup of milk or milk alternative (I use soy milk)
1/4 cup of orange juice
a 1-inch chunk of beet (optional, see note)

Add all the ingredients to your blender, and blend until smooth. Add more juice or milk if needed. Enjoy!

Some notes: This recipe makes one 16 oz glass. I find that if you freeze your bananas in chunks, you don’t need ice. I also find that frozen greens blend a lot more smoothly than raw ones, but you can use raw too if your blender is good enough. I use a little beet for the color, which I roast ahead of time, cut into chunks, and then freeze in portions so I can just grab a chunk and go. You can leave out the beet, but your smoothie will be sort of brown instead of purple. The purple’s a lot more appetizing.

I sometimes add yogurt, peanut butter, or even leftover oatmeal if I have it, but this is a surprisingly filling smoothie as is.

Strawberries with Balsamic Vinegar

Download PDF

To be honest, this barely counts as a recipe, but remember how I said that everything is better with balsamic vinegar? Well, it struck me that maybe some of you don’t know how amazing balsamic vinegar is with strawberries, and if that’s the case, well, that’s something we need to fix right this very minute.

Good balsamic vinegar is syrupy and sweet and acidic all at once, and it plays so, so well the with the tartness of a good strawberry. Add a little bit of lightly-sweetened whipped cream and you have an easy, delicious, sophisticated dessert (or mid-afternoon snack) that is eminently satisfying *and* took no time at all. I don’t think we can beat that – do you?


Strawberries with Balsamic Vinegar

This is barely a recipe. Find some nice strawberries, take the greens off, and slice the berries thinly. Drizzle some good balsamic vinegar on top. (There’s a place in Denver that sells these amazing flavored vinegars, so I use those a lot.) Top with whipped cream if desired – homemade is nice, but it’s not something I always have time for. Enjoy!