Beyond Sweet and Savory

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Fig watercress goat cheese salad

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This fig watercress goat cheese salad will take you from summer to fall.  It takes 15 minutes to throw together and can be served as a stand alone meal with toasted sourdough or as a starter for a heavier main.

fig watercress goat cheese salad

As much as I love figs in desserts, I also love figs unequivocally in savory dishes.  They tend to go into a lot of salads. Pick figs that are ripe, soft, and almost jammy.  There’s something about their sweetness that offsets stronger tasting greens. Some of my favorite figs to use in salads are panache, black Mission, and St John Adriatic.  One of my favorite salads on regular rotation from summer to fall is fig, watercress, and goat cheese with a simple balsamic dressing.  Goat cheese pairs well with figs while the peppery taste of watercress lends a nice contrast to their sweetness. Arugula is great substitute for watercress if you can’t find watercress.  Hazelnuts and pomegranate seeds add texture and everything is brought together by a sharp balsamic dressing. This fig watercress and goat cheese salad can be a stand along meal with a slice of toasted sourdough or a perfect starter for a heavier main.  

fig watercress goat cheese salad

If you like figs, check out these savory recipes: tomato fig peach salad, honey roasted figs with goat cheese and Serrano ham.

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

5 from 1 vote
fig watercress goat cheese salad
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Fig watercress goat cheese salad
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 

This fig watercress goat cheese salad will take you from summer to fall.  It takes 15 minutes to throw together and can be served as a stand alone meal with toasted sourdough or as a starter for a heavier meal.

Course: Salad
Cuisine: Vegetarian
Keyword: fig, goat cheese, salad, watercress
Servings: 4 servings
Ingredients
  • 1 bunch of watercress, 8-10 oz
  • 1 pint of figs
  • 1/4 cup pomegranate seeds
  • 4 oz goat cheese
  • 2 tbsps roasted hazelnuts, roughly chopped
  • 1/4 cup extra virgin olive oil
  • 2 tbsps balsamic vinegar
  • 1 tbsp honey
  • Salt and freshly ground pepper to taste
Instructions

  1. Preheat the oven to 350 degrees F.

  2. Toast the hazelnuts on a rimmed baking sheet for 5 minutes, or until golden and fragrant. Place the roasted nuts on a kitchen towel and rub them against one another to remove the skin then roughly chop the nuts.

  3. In a small prep bowl, whisk together olive oil, balsamic vinegar, honey and season with salt and pepper. Set the salad dressing aside.

  4. To prep the watercress, discard any woody stalks. Wash and rinse them. Divide the watercress between four plates.  

  5. Quarter the figs and scatter them over the watercress.

  6. Crumble the goat cheese and scatter the cheese, pomegranate seeds, and chopped hazelnuts over the watercress.

  7. When ready to serve drizzle the balsamic dressing over the salad and serve immediately.

Fresh corn polenta with crispy fried eggs

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Fresh corn polenta paired with fried eggs is the perfect summer breakfast or lunch. The texture is identical to polenta but tastes so much more flavorful.

fresh corns for fresh corn polenta

Let’s talk about polenta, and not the stuff from the box but polenta made with fresh corn!  I recently discovered this recipe while browsing through Taste and Techniques by Chef Naomi Pomeroy which has become one of my go to cookbooks when I need to look for the best technique to prep or cook a dish.   

fresh corn polenta

Fresh corn polenta is made straight from the cob.  Ears of sweet summer corn are grated using a box grater to capture all the juices and starches to help emulsify the kernels.  Grating fresh corn does require a bit of elbow grease but the result in incredibly delicious. The texture is identical to polenta but tastes so much more flavorful. I added in a bit of mascarpone for a little creaminess but you can also add in any cheeses and herbs you fancy.

fresh corn polenta

To make it a complete meal, a fried egg is served along the fresh corn polenta but you can pair it with tomato confit, roasted veggies, or a protein of choice.  This fresh corn polenta is so good that I have been making it weekly and will make it for the rest of the summer while fresh corns are in season.

fresh corn polenta

If you like polenta, check out this recipe: truffled polenta with mushroom ragu.

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

5 from 3 votes
fresh corn polenta
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Fresh corn polenta with fried eggs
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Fresh corn polenta is made with grated fresh corns.  The texture is identical to polenta but tastes so much more flavorful.  

Course: Breakfast, Dinner, Lunch
Cuisine: Vegetarian
Keyword: fresh corn polenta, polenta
Servings: 4 servings
Ingredients
  • 4 ears of bicolor corns
  • 2 tbsps unsalted butter, room temp
  • 2 tbsps mascarpone
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
  • 4 medium organic eggs
  • 2 tbsps extra-virgin olive oil
  • Salt and freshly ground pepper for serving
  • 2 tbsps chopped chives for serving
Instructions

  1. Put two pieces of parchment paper on a baking sheet. Shuck the corn and remove any silk. 

  2. Snap each ear in half.  Use the largest holes of a box grater, grate the corn to the cob over the parchment to capture all of the kernels and corn juices. Carefully lift the paper and pour everything into a bowl.

  3. Over medium-low heat, in a saucepan, add the butter. Add the corn and its juices, the salt, and the pepper and cook, stirring constantly, about 10 minutes.

  4. Don’t add any liquid unless you really have to, but if the corn sticks and looks very dry, add 1 tablespoon of water. Stir and taste often until no liquid is left and none of the corn tastes raw. 

  5. Turn off the heat and stir in the mascarpone. Divide the corn among four plates. 

  6. Heat nonstick sauté pan over medium-high heat. Add olive oil and heat until the surface is rippling slightly but not smoking. 

  7. Crack the egg into the hot pool of oil. If the oil is hot enough, the white should spread only a little.  Use a spoon to quickly baste the hot oil onto the egg white, being careful to avoid the yolk. Continue spooning the hot oil onto the white until the white is almost set, about 45 seconds.

  8. When the white is opaque, use a spatula to transfer the egg directly on top of the polenta.

  9. Repeat with the remaining eggs, adding more olive oil as necessary, then garnish each plate with chives, additional salt and pepper to taste, and serve immediately. 

Mulberry mint yogurt

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This mulberry mint yogurt dish makes a great breakfast, snack, or refreshing dessert after a heavy meal.

bowl of fresh mulberries

Growing up in Vietnam, I always heard about silk being made from silkworm eating only mulberries but I didn’t know what mulberries look like or taste like until I moved to San Diego. When summer arrives, I look forward to mulberries, more so than blackberries, raspberries, and blueberries. Pudwill Berry Farms and Tom King Farms started bringing mulberries to the Little Italy Farmers Market a few years ago and I couldn’t get enough of them. Unlike other berries that grow from a bush, mulberries grow from a tree. They look like elongated blackberries but their flavor profile is distinctive and typically sweeter than blackberries.

mulberry mint yogurt

I’ve made mulberry cakes, pies, jam, cocktails, and ice cream but my favorite way to eat them is tossed in a bowl of Greek yogurt with mint, honey, and pistachios. The sweetness of the mulberries lends a nice contrast to the tangy yogurt and refreshing mint. Sadly mulberry season is fleeting so I usually buy a whole flat to preserve them for the rest of the year. If you find fresh mulberries at the farmers market, grab a few pints because this is one of the few fruits that you won’t ever find at your local grocery store. This mulberry mint yogurt dish makes a great breakfast, snack, or refreshingly light dessert after a heavy meal.

mulberry mint yogurt

If you like yogurt recipes, check out these recipes: orange blossom yogurt with figs, yogurt with cherry compote, and baked citrus with yogurt.

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

5 from 3 votes
mulberry mint yogurt
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Mulberry mint yogurt
Prep Time
5 mins
 

This mulberry mint yogurt dish makes a great breakfast, snack, or refreshing dessert after a heavy meal.

Course: Breakfast, Dessert, Snack
Cuisine: Middle Eastern
Keyword: mulberries, yogurt
Servings: 2 servings
Ingredients
  • 1 cup Greek yogurt
  • 2 tbsps honey
  • 1 pint Pakistan mulberries
  • 2 tbsps unsalted pistachios, shelled and roughly chopped
  • 2 tbsps mint leaves
Instructions

  1. In a bowl, mix the yogurt and honey together.

  2. Spoon the yogurt onto two plates.

  3. Top the yogurt with mulberries, pistachios, mint leaves, and extra honey if desired.

 

Grilled zucchini blossom pistachio pesto pizza

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This grilled zucchini blossom pistachio pesto pizza is absolutely delicious with fresh zucchini blossoms, milky mozzarella, creamy burrata, and bits of pancetta held together by a crispy, chewy crust. 

pesto ingredients

For us summer means grilling season and time to dust off the grill.  We grill everything–ribs, chicken, fish, shellfish, veggies, fruits, and even pizza.  Our friend, LD, gave us the idea for grilling pizzas a few years ago and we’ve been hooked since.  To celebrate summer, I’m excited to partner with Wonderful Pistachios to share a recipe for grilled zucchini blossom pistachio pesto pizza.  

pizza base with pesto

This pizza is pesto based, topped with milky mozzarella, creamy burrata, bits of pancetta, and held together by a crispy, chewy crust.  For the crust, I made a yeast based dough that took me months to perfect but it’s become my go to pizza dough.  The basic pizza dough consists of only four ingredients–flour, water, salt, and yeast, but I added sugar to help with the fermentation process and a touch of olive oil to relax the dough. It takes minutes to put together and you can throw it in the Kitchenaid mixer using the dough hook attachment for a no knead dough.

zucchini blossom pistachio pesto pizza

Pistachio pesto is a staple in our home and it’s a great accompaniment to just about anything.  I used Wonderful Pistachios roasted and salted pistachios because of their rich and fatty flavor.  All the ingredients were tossed into the mortar and pounded until everything came together. The lemon zest and juice bring a freshness and beautiful balance to the pistachios. This recipe makes more pesto than you’ll need but don’t worry about your leftover going to waste.  It lasts for a week in the fridge and goes well with bruschetta, roasted vegetables, chicken, fish, and pasta.

Zucchini blossom pistachio pesto pizza

The toppings are simple but utilizes the best summer ingredients–zucchini blossoms accompanied by mozzarella, burrata, and pancetta.  Splurge on the best-quality toppings for the best pizza.  I used mozzarella and burrata but you can add ricotta or your favorite cheese.  The saltiness of the pancetta lends a nice contrast to the creamy cheese and sweet zucchini.  If you want more meat, paper thin slices of San Daniele prosciutto or Parma ham would be perfect with the zucchini blossoms.  After seven minutes on the grill at 475 degrees F, you get a drool worthy pizza that tastes as good as it looks.  I topped the pizza with chive blossoms from the garden and a few drops of truffle oil to bring everything together.

Zucchini blossom pistachio pesto pizza

This recipe calls for a grilled pizza but not having a grill is not the end of the world. You can mimic the effect by setting your oven to the highest temperature and preheating a pizza stone. The only thing missing will be that smoky taste from the fire and slightly charred crust.  Once you taste this grilled pizza, you’ll never want to go back to the oven.

Zucchini blossom pistachio pesto pizza

Thank you Wonderful Pistachios for sponsoring this post. And as always all opinions are my own. Thank you for supporting the brands that support Beyond Sweet and Savory.

zucchini blossom pistachio pizza

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram. We truly appreciate your feedback and incorporate them to continually improve our recipes.

4.34 from 3 votes
Zucchini blossom pistachio pesto pizza
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Grilled zucchini blossom pistachio pesto pizza
Prep Time
25 mins
Cook Time
10 mins
Resting time
1 hr 5 mins
Total Time
35 mins
 

This grilled pizza is pesto based, topped with mozzarella, creamy burrata, bits of pancetta, and held together by a crispy, chewy crust.

Course: Entree
Cuisine: American, Italian
Keyword: Grilling, Pizza
Servings: 4 servings
Ingredients
  • 8 oz pizza dough
  • 1/3 cup pistachio pesto
  • 3/4 cup mozzarella cheese, grated
  • 4 oz burrata, cut into small pieces
  • 6-8 zucchini blossoms
  • 2 oz pancetta, cut into small pieces
  • Sea salt and freshly ground pepper
  • Chive blossoms for serving
  • Black truffle oil for drizzling
Pizza dough
  • 1 cup “00” flour
  • 1 cup all purpose flour
  • 3/4 cup water, lukewarm
  • 1 tsp yeast
  • 1 tsp granulated sugar
  • 1 tbsp olive oil and extra for greasing
  • 1/2 tsp salt
Pistachio pesto
  • 2 cups basil leaves
  • 1/2 cup pistachios, Wonderful Pistachios roasted and salted
  • 2 cloves of garlic, roughly chopped
  • 2 tbsps freshly squeezed lemon juice
  • Zest of 1 lemon
  • 1/2 cup extra virgin olive oil
  • Salt and pepper to taste
  • 1/4 cup freshly grated Parmesan cheese (optional)
Instructions

  1. To make the pizza dough, in a small bowl, mix the lukewarm water, yeast, and sugar until well combined. Leave in a warm place for 5 minutes or until frothy. Stir in the olive oil.

  2. In a large mixing bowl, whisk together the flours and salt. 

  3. Pour the yeast mixture over the dry ingredients and use your hands to bring the mixture together to form a dough.

  4. In an electric mixture with the dough hook attachment, add the dough and mix for about five minutes on slow speed until everything is just incorporated.

  5. Lightly grease the inside of a clean dry bowl with olive oil and place the dough inside.

  6. Place a tea towel over the dough and leave in a warm place for 60 minutes until the dough double in size. This will give the gluten structure and strength and the dough will become elastic.

  7. When ready to make the pizza, set up the grill by placing coals on one side and lighting them. Rake the coals to create a flat even bed to create an even steady heat zone. Let the temperature reach to 475-500 degrees F. Place the pizza stone on the grill and let it heat up.

  8. While the grill is warming up, prepare the pizza. Dust a clean work surface lightly with semolina flour. Use your fist to knock the dough back with one good punch to let any air out.

  9. Divide the dough in half. Roll out the dough to a 12x8 inch oval with ⅛ inch thick.  Save the extra dough for another pizza.

  10. Transfer the pizza base onto a piece of baking paper so transferring the assembled pizza to the heated stone will be easier.

  11. Prick the pizza base all over with a fork.

  12. Spread the pesto over the pizza base, leaving a ½ inch border. Sprinkle the mozzarella over the pesto.

  13. Add the zucchini blossoms, pancetta, and cut burrata pieces. Sprinkle with sea salt and freshly ground pepper.

  14. Transfer the pizza onto the heated pizza stone. Cook the pizza on the grill for 7-10 minutes or until golden and crisp.

  15. Use a pizza paddle, carefully transfer the pizza to a serving plate. Drizzle with a few drops of truffle oil and garnish with chive blossoms. Serve immediately.

Heirloom tomato confit

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tray of tomato confit

This year we lucked out and had a bumper crop of tomatoes.  They went into a lot of pastas and salads but we still couldn’t eat them fast enough.  Instead of letting them go to waste, I confited them after seeing my friend Jane’s fabulous tomato confit.  This recipe is adapted from hers.

tray of tomato confit

It was a joy to use up all the extra tomatoes and the herbs from our garden.  I threw in some thymes, fresh basil leaves, and a whole head of garlic for the confit and it smelled amazing.  The confit tomatoes and olive oil went on bruschetta, more pasta, pizza, and salad.

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

3.67 from 3 votes
tray of tomato confit
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Tomato confit
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 

Tomato confit is perfect for bruschetta, pasta, pizza, and salad.

Course: Basic
Cuisine: French
Keyword: tomato confit
Servings: 10 servings
Ingredients
  • 2 lbs organic tomatoes
  • 1/2 cup olive oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • A head of garlic, sliced in half
  • A bunch of thyme sprigs
  • 1/2 cup basil leaves
Instructions

  1. Preheat the oven to 300 degrees F.

  2. Place tomatoes in a large baking pan in a single layer.

  3. Add oil, salt, pepper, and garlic.

  4. Tuck the basil and thyme into different areas of the pan.

  5. Bake the tomatoes for 50-60 minutes until they start to collapse but not all are burst.

  6. Cool tomatoes to room temperature.

  7. Store the tomatoes mixture in an airtight container in the refrigerator for up to 2 weeks. 

Roasted balsamic strawberry ice cream

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This roasted balsamic strawberry ice cream is incredibly refreshing with a beautiful strawberry flavor.

roasted balsamic strawberry ice cream

It’s officially summer and we’re excited to share a recipe for roasted balsamic strawberry ice cream.  I’ve been making this ice cream for a few years and it’s always a hit at ice cream socials. Roasted strawberry on its own is amazing but adding a touch of balsamic vinegar makes it extra special.  The balsamic imparts a refreshing complexity to the already fruity and delicious ice cream.

two bowls of roasted balsamic strawberry ice cream

I used Gaviota strawberries from JR Organics Farm which were really sweet so not a whole lot of sugar was needed.  Two egg yolks added a touch of creaminess to the ice cream. The only trick to making this ice cream is cooking the custard slowly over low heat to avoid scrambling the eggs.  Once the custard was cool enough, I refrigerated it overnight for the flavor the develop. After 30 minutes of churning in my Cuisinart ice cream maker, I was in strawberry heaven.  While it’s peak strawberry season, grab some from your farmers market and make this roasted balsamic strawberry ice cream.

two bowls of roasted balsamic strawberry ice cream

If you like frozen desserts, check out these recipes: mango and passion fruit granita, passion fruit frozen yogurt, and strawberry elderflower sorbet.

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

5 from 2 votes
two bowls of roasted balsamic strawberry ice cream
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Roasted balsamic strawberry ice cream
Prep Time
15 mins
Cook Time
25 mins
Churning time
30 mins
Total Time
40 mins
 

This roasted balsamic strawberry ice cream is incredibly refreshing with a beautiful strawberry flavor.

Course: Dessert, Ice Cream
Cuisine: American
Keyword: Ice cream
Servings: 12 servings
Ingredients
  • 4 cups organic strawberries, hulled and sliced
  • 1 tbsp balsamic vinegar
  • 2 tbsps granulated sugar
  • 2 organic medium egg yolks
  • 6 tbsps granulated sugar
  • 1 1/2 cups organic heavy cream
  • 1 cup organic 2% milk
  • 1/4 tsp salt
Instructions

  1. Preheat the oven to 350 degrees F.

  2. Combine the strawberries, balsamic vinegar, and 2 tablespoons of sugar in a roasting pan. Toss gently to coat and bake in the oven for 10 minutes until the strawberries are soft and release their juices. 

  3. Let the strawberries cool lightly for about 15 minutes. 

  4. Transfer the strawberries and juice to a blender and puree until smooth.  

  5. Strain the strawberry puree through a fine mesh strainer. You should get about 2 cups.  Set aside.

  6. In a medium heatproof bowl, whisk the yolks with 6 tablespoons of granulated sugar just to break them up. Set aside.

  7. In a heavy saucepan over medium low heat, combine cream, milk, and salt and let it heat up until you see the liquid bubbling at the edges.

  8. Measure out half a cup of cream mixture.

  9. While whisking the eggs constantly, whisk the hot cream mixture into the eggs until smooth. Continue tempering the eggs by adding another ½ cup of hot cream to the bowl with the yolks.

  10. Pour the cream-egg mixture back to the saucepan. Add the strawberry puree.  

  11. Cook the mixture over medium heat, stirring constantly until it is thickened and coats the back of a spatula, about 5-7 minutes. 

  12. Strain the base through a fine-mesh strainer into a clean container to remove any egg pieces that were cooked during the process.

  13. Pour the mixture into a 1-gallon Ziplock freezer bag and submerge the sealed bag in an ice bath until cold, about 30 minutes.

  14. Refrigerate the ice cream base for at least 4 hours or overnight. I like to refrigerate the base overnight for the most flavor.

  15. Pour the ice cream base into the frozen canister of your ice cream machine and follow the manufacturer’s instructions. Spin until thick and creamy about 30-35 minutes.

  16. Pack the ice cream into a storage container, press a sheet of parchment directly against the surface and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.

Pistachio olive oil strawberry cake

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This pistachio olive oil strawberry cake is extra moist and complemented by a delightful tangy yogurt frosting layered with sweet strawberries.  It’s pure spring bliss with every bite.

strawberries for pistachio olive oil strawberry cake

How is it that spring is almost over!  A week to be exact! To celebrate spring I partnered with Wonderful Pistachios to share a delicious recipe for a pistachio olive oil strawberry cake.  I normally reserve cakes for special occasions but caught the cake bug after I saw Claire Ptak’s insanely beautiful lemon elderflower cake for the royal wedding.  When it comes to baking, I’m inspired by the seasons and strawberry is the perfect fruit to pay homage to spring.

ingredients for pistachio olive oil strawberry cake

Making a cake is all about having fun and experimenting with different flavors and textures.  I’ve been using Wonderful Pistachios in desserts like this cake and panna cotta for years and couldn’t be more excited when the No Shells pistachios recently became available which save me a lot of prep time without sacrificing taste.  Pistachio flour keeps the cake moist and delicious while offering more nutritionally than all purpose flour.  To make the pistachio flour, I simply grind pistachios to a fine crumb in my food processor.  Don’t over do it or you’ll get pistachio butter, although tasty, would be disastrous for this cake.  I also added olive oil as an emulsifier to augment the moisture and texture of the cake. Use a high quality olive oil that is fruity instead of grassy to ensure the best taste.  The floral and slightly sweet flavor of pistachios also pairs well with the olive oil.

pistachio olive oil strawberry cake

When it comes to frosting, I envisioned something lighter instead of buttercream and went with a tangy yogurt frosting to complement the cake’s nuttiness.  As luck would have it, I found the most amazing strawberries, called musk strawberries from Pudwill Berry Farms at the farmers market that were perfect for this cake.  These musk strawberries have the most beautiful aroma and intense flavor. With every bite, you get a bit of cake, fruit, and frosting.

pistachio olive oil strawberry cake

You can decorate the cake anyway you like but I kept things simple and swiped on the frosting with an offset spatula then smoothed it out with a bench scraper.  I added additional chopped pistachios at the bottom to add color and texture and whole strawberries on top.

pistachio olive oil strawberry cake

This pistachio olive oil strawberry cake is extra moist and complemented by a delightful tangy yogurt frosting layered with sweet strawberries.  It’s pure spring bliss with every bite. If you’re in need of a delicious and beautiful cake for your next dinner party or gathering, look no further than this delightful, springy cake.

pistachio olive oil cake

Thank you Wonderful Pistachios for sponsoring this post. And as always all opinions are my own. Thank you for supporting the brands that support Beyond Sweet and Savory.

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

5 from 2 votes
pistachio olive oil strawberry cake
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Pistachio olive oil cake
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 

This pistachio olive oil strawberry cake is extra moist and complemented by a delightful tangy yogurt frosting layered with sweet strawberries.

Course: Dessert
Cuisine: American
Keyword: cake, olive oil cake, pistachio cake
Servings: 8 servings
Ingredients
Yogurt frosting
  • 2 pints organic strawberries, hulled and sliced
  • 1 1/2 cups organic heavy cream
  • 3/4 cup Greek yogurt
  • 2 tbsps honey
  • remaining whole strawberries for garnish
  • 2 tbsps pistachios, whole strawberries for garnish
Instructions

  1. Preheat the oven to 350 degrees F. Grease tree 6 inch cake pans with olive oil and line with the bottom with parchment paper.

  2. In a mixing bowl, whisk together the flours, baking powder, and baking soda then set aside.

  3. In a stand mixer fitted with the whisk attachment, beat the eggs, olive oil, yogurt, honey, and lemon zest on low speed until well combined. 

  4. Add the dry ingredients into the yogurt mixture.

  5. Divide the cake mixture between the pans and level out the top with an offset spatula.

  6. Bake the cakes in the middle rack in the oven for 30 minutes until golden on top and a skewer inserted in the center comes out clean. Allow the cakes to cool in the pan for an hour.

  7. While the cakes are cooling, make the yogurt frosting.

  8. Whip the heavy cream with honey until soft peaks form. Gently fold in the yogurt until well combined. Refrigerate the frosting for 30 minutes to firm up.

  9. Hull two thirds of the strawberries and slice them lengthwise if they are big.  

  10. If the cakes are uneven, trim the tops so you have a nice flat surface to decorate. 

  11. Place one cake layer on a serving plate and spread ½ cup of yogurt on top. Arrange the strawberries over the cream. Repeat with the next layer. 

  12. Place one cake layer on a serving plate and spread ½ cup of yogurt on top. Arrange the strawberries over the cream. Repeat with the next layer. 

  13. Place the third layer on top cut side down.

  14. Cover the entire cake with a thin layer of frosting to seal the crumbs and refrigerate for 20 minutes.

  15. Spread the remaining frosting all over the cake with an offset spatula.

  16. Add a thin layer of chopped pistachios near the bottom and garnish the top with whole strawberries. 

Ramp ricotta baked eggs

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This ramp ricotta baked eggs dish is easy, versatile and can be thrown together in minutes for breakfast, lunch, or dinner.

frying pan with ramp ricotta baked eggs two slices of sourdough chives and chive blossoms

We love eggs! Scrambled! Vietnamese style, sunny side up with lap cheong, soy sauce, and baguette! Seven minute eggs with avocado toast! And baked!  We go through about two dozens a week. One of my favorite spring egg recipes is baked eggs with ramps and homemade ricotta. If you can’t find ramps, you can substitute with other veggies like spinach, kale, or anything you fancy.  I used homemade ricotta cheese, but goat cheese or feta would be a delicious alternative. The only trick to this dish is to avoid overcooking the eggs. The yolks should be soft and runny and white barely cooked. I love how quick, easy, and versatile this dish is and can be thrown together in minutes for breakfast, lunch, and dinner.  Make sure you have a good loaf of sourdough to soak up all that goodness.

frying pan with ramp ricotta baked eggs two slices of sourdough chives and chive blossoms

If you like ramps, check out these recipes: ramp spring tart, ramp and pistachio pesto, ramp and hazelnut pesto, and ramp pesto pizza with asparagus and peas.

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

4 from 2 votes
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Ramp ricotta baked eggs
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

This ramp ricotta baked eggs dish is easy, versatile and can be thrown together in minutes for breakfast, lunch, or dinner. 

Course: Breakfast, Brunch, Lunch
Cuisine: American
Keyword: baked eggs, ramps
Servings: 2 servings
Ingredients
  • 8 oz ramp leaves, chopped
  • 2 banana shallots, , finely sliced
  • 2 tbsps olive oil
  • Salt and freshly ground pepper
  • 4 medium organic eggs
  • 1/4 cup ricotta cheese
  • 1/4 cup Parmesan cheese, freshly grated
  • Chopped chives and chive blossoms for garnish
  • Sourdough toasts for serving
Instructions

  1. Roughly chop the ramps and set aside.

  2. Finely slice the shallots.

  3. Heat the olive oil in an ovenproof frying pan over medium heat.

  4. Add the ramps and shallots and cook for about 5 minutes until softened.

  5. Season with salt and pepper.

  6. Crack the eggs on top of the ramps and dot the ricotta cheese all over.

  7. Transfer the the frying pan to the oven and bake for 8-10 minutes until the whites have set but the yolks remain runny.

  8. Sprinkle the Parmesan over the top, add chopped chives and chive blossoms, and serve immediately with sourdough toasts.

Rhubarb polenta cake

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This rhubarb polenta cake has a delicious tartness that shines  against the moist, pleasantly crumbly, and grainy texture of polenta. 

rhubarb polenta cake with sifter

How is it that it’s June already?!!  May was an intense month for me with photography project deadlines, being on our local TV channel (I’ll share more in another post), and traveling to the Bay Area for a friend’s wedding.  Work and traveling left me mentally exhausted so I took some time off to recharge. I’m back and excited to post my first recipe for June, a rhubarb polenta cake that I have been waiting for two years to share.  Yes, you read that right! TWO years!

cut rhubarb polenta cake with sifter

Two years ago I grew rhubarb from seeds and they flourished and survived the blazing summer heat of San Diego.  Thank you garden god! We couldn’t eat them fast enough. They went into many crumbles, pies, cakes, and ice cream.  Then came baby Dillon, a period of adjustment to life with a toddler and a baby (still adjusting by the way), and a hiatus from blogging.  I didn’t want another year to go by and not share this recipe with you.

rhubarb polenta cake

This rhubarb polenta cake is a family favorite.  It’s a simple cake that heralds spring. The tartness of rhubarb shines against the moist, pleasantly crumbly, and grainy texture of polenta.  Vu is all about chocolate cakes but this particular one he loves, especially warm from the oven with vanilla ice cream. It’s such a cliche but we enjoy a lot of our baked goods with vanilla ice cream. If there’s any leftovers, I reheat it the next day for a minute in the oven and enjoy it with a cup of tea.  

a plate with slice of rhubarb polenta cake and cake pan

I do have to warn you that this rhubarb polenta cake is not for the faint of heart.  The tartness of rhubarb does scare some people. If you’re not keen on rhubarb, you can always replace half of the rhubarb with strawberries and it will be as delicious. When I bring it to work, there are two camps–people who grew up with rhubarb and have fond memories of something their grandmas and moms made and will demolish this in seconds.  But the other group doesn’t want to to eat a veggie cake. Rhubarb is a vegetable after all. If you like rhubarb and polenta, this cake is for you!

two plates of rhubarb polenta cake

If you like rhubarb, check out these recipes: strawberry rhubarb mascarpone galette, strawberry rhubarb mascarpone handpies, and orange blossom panna cotta with baked rhubarb,

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

5 from 2 votes
rhubarb polenta cake
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Rhubarb polenta cake
Prep Time
30 mins
Cook Time
55 mins
Total Time
1 hr 25 mins
 

This rhubarb polenta cake is a simple cake that heralds spring. The tartness of rhubarb shines against the moist, pleasantly crumbly, and grainy texture of polenta.  

Course: Dessert
Cuisine: American
Keyword: cake, polenta, rhubarb
Servings: 8 servings
Ingredients
  • 3/4 cup all purpose flour
  • 1/2 cup polenta
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 stick unsalted butter
  • 3/4 cup granulated sugar
  • 1 medium egg
  • 1 tsp vanilla extract
  • zest of one Meyer lemon
  • 1/2 cup milk
  • 10 oz rhubarb, cut into batons
  • 1/4 cup sliced almonds
  • 1 tbsp turbinado sugar
  • confectioner's sugar for serving
  • vanilla ice cream for serving
Instructions

  1. In a mixing bowl, whisk together flour, polenta, baking powder, baking soda, and salt.  Set aside.

  2. Trim rhubarb into batons to fit the pan. Cut any thick stems in half along the length.

  3. Preheat the oven to 350 degrees F. 

  4. Grease a 9 inch round cake pan or spring form pan.

  5. In a stand mixer, fitted with the paddle attachment, cream the butter and sugar together until pale and fluffy.

  6. Add the egg, vanilla, and lemon zest and beat until well combined.

  7. Add half the milk and half the flour mixture and beat until well combined, scraping down the sides as needed to incorporate any chunks.

  8. Repeat with the remaining milk and flour mixture.

  9. Scrape the mixture into the prepared cake pan, smooth the top with a palette knife.

  10. Place the rhubarb batons on top.

  11. Place the cake in the oven in the middle rack and bake for 30 minutes.

  12. Remove the cake from the oven, sprinkle the sliced almonds around the edges and turbinado sugar on top.

  13. Bake in the oven for an additional 20-25 minutes until a toothpick inserted in the middle comes out clean.

  14. Remove the cake from the oven and allow to cool for 15 minutes.

  15. Dust the cake with confectioners's sugar and serve immediately with vanilla ice cream.

Recipe Notes

The cake will keep in an airtight container in the refrigerator for up to two days.

Garbanzo bean hummus chive blossoms and toasted sesame seeds

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Hummus is a delicious and nutty Middle Eastern dip perfect with pita chips, flatbread, vegetable crudites, or part of a mezze platter.

chive blossoms on white plate

Lately it’s been quiet around here because I’ve been working a lot and traveling this month.  Last weekend we visited the Bay Area and my sister in law took us to DishDash, a wonderful Middle Eastern restaurant in downtown Mountain View.  After years of telling her that we weren’t interested in going, it ended up being the best meal on our trip! Since we’ve been making our own flatbread, hummus, kofta, and chicken kabob for years, I was skeptical that a chain restaurant could wow us but boy was I wrong!  We came for dinner at 6 pm and the restaurant was packed.  For appetizers, I ordered the hummus and baba ghanoush. I was in utter silence after my first taste of the hummus.  It was the BEST hummus that I have ever tasted. Light. Creamy. Flavorful. Both my husband and son agreed. We literally stuffed our bellies with hummus and pita bread while we waited for the entrees.  Our main courses, mansaf (slow cooked lamb, yogurt, and basmati rice) and combo kebab of chicken, kofta, and lamb were cooked perfectly and so delicious!

hummus

Since coming home, I’ve been playing around with my hummus recipe to get the taste and texture similar to the hummus at DishDash.  I took a quick iphone snap of their hummus recipe and only three ingredients were listed: organic garbanzo beans, tahini, and extra virgin olive oil.  We have those ingredients stockpiled in our pantry so it’s been a breeze to whip up a batch.

hummus

For the hummus, I usually use canned garbanzo beans to save time but you can use dried ones if you have time to soak it the night before cooking it.  Make sure you use good quality tahini and olive oil since traditional Middle Eastern hummus isn’t flavored. I do add in a clove of garlic for extra kick and fresh lemon juice to add a bright note.  To get the creaminess and smoothness of Dish Dash’s hummus, I had a little help from my Vitamix. When I’m lazy and use my Cuisinart food processor it comes out a bit more chunky. I love garnishing mine with chive blossoms from our garden and toasted sesame seeds since the oniony taste of chive blossoms and nuttiness of sesame seeds perfectly complement the creaminess of hummus.  This hummus version is our favorite but you can garnish yours with sumac, paprika, zaatar, or whatever you fancy. We love eating this hummus with pita chips, using it as a spread on toast and sandwiches, and adding it as part of a mezze with flatbread.

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

5 from 2 votes
hummus
Print
Garbanzo bean hummus with chive blossoms and toasted sesame seeds
Prep Time
10 mins
Total Time
10 mins
 

Hummus is a delicious and nutty Middle Eastern dip perfect with pita chips, flatbread, vegetable crudites, or part of a mezze platter.

Course: Appetizer
Cuisine: Middle Eastern
Keyword: Dip, Hummus, Mezze
Servings: 1 serving
Ingredients
  • 1 can of organic garbanzo beans, 16 oz
  • 6 tbsps tahini
  • 1/2 cup extra virgin olive oil and extra for topping
  • 2 tbsps fresh lemon juice
  • 1 clove of garlic, chopped
  • 1/4 cup water and more if needed
  • Salt and pepper to taste
  • 2 tbsps chive blossoms
  • 2 tbsps toasted black or white sesame seeds
Instructions

  1. Rinse and drain the garbanzo beans.

  2. Place the tahini, lemon juice, olive oil, and garlic in a Vitamix or food processor and pulse for a minute until combined.

  3. Add the garbanzo beans and water to the tahini mixture and pulse for 3-4 minutes until smooth, scraping down the sides as needed to integrate all the large chunks. If the mixture is too thick for your liking, add one tablespoon of water at a time and pulse until you get the desired consistency. Season with salt and pepper to taste. 

  4. Scrape the hummus into a bowl, top with additional extra virgin olive oil, and garnish with chive blossoms and toasted sesame seeds.