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cold brewed coffee + the mornings now


My heart seems to belong to coffee. It hasn’t always been quite like this. My days used to start so early with a big, cozy mug of tea, some reading, a little industriousness, but mostly quiet puttering about before I made my day. Summer busyness is bringing some later nights, which means slightly later mornings (with plenty of puttering about still, thank goodness). As soon as I snap out of my mid-morning haze, I start craving the dark, roasty, slightly acidic tang of strong coffee. There’s a lot of power in that first sip.

I’ve noticed that a few recent posts have been rather long and wordy. Thanks for sticking with me, but this one’s going to cut to the chase. Less reading means more time to get the aromatic grinds steeping away. This is pretty important.  From my own experience, fussing about or hesitating are not particularly ideal reactions when dealing with the caffeine habit. Let it lure you in and go to work.

I tried this cold-brewing method straight out of Bon Appetit’s July issue and it’s fantastic. As long as you plan ahead and source some good coffee, you’re in for a treat. The beverage is a whole different animal when given this treatment. Still dark and powerful, but smoother,  more filled-out and chocolaty tasting. It’s also the easiest way to make iced coffee that I’ve encountered with perfect consistency every time. How refreshing, right?

cold brewed coffee concentrate
with guidance from Bon Appetit, July 2012 issue and The New York Times
you will need: coffee filters, a fine sieve, 2 medium-large pitchers
serves: Makes around 5 cups of concentrate
notes: Show a barista a bit of love. Buy your beans and have them ground at a local coffee shop. You won’t regret it.

2 1/3 cups coarsely ground coffee (like for a French press)
7 1/2 cups cold water

Place ground coffee into a large pitcher. Slowly pour the 7 1/2 cups of water on top. Lightly stir them together to ensure that all coffee is moistened. Cover the top of the pitcher with a cheesecloth or sheets of paper towel and secure with a rubber band. Let the coffee steep overnight (or up to 15 hours).

After you’ve steeped the coffee, strain the mixture into another large pitcher with a fine sieve. Discard the grinds and rinse out the sieve. Rinse the original steeping pitcher out. Place a coffee filter into the fine sieve. Strain the mixture one more time into the original pitcher with the coffee filter lined sieve. All done!

To serve: Place ice cubes into a glass. Fill halfway with the cold brew coffee concentrate. Top up the remaining half with cold water or milk of your choice (or a combination). I use almond milk with a swizzle of maple syrup to sweeten it up. Enjoy!

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Erin06/07/2012 - 12:51 pm

I am going to have to try this! I always take a long walk in the morning, usually with coffee in hand but with it being 90˚, hot coffee doesn’t quite fit.

(Ps- I always enjoy your wordiness, it’s one of the many reasons I love your blog :)

sam06/07/2012 - 1:33 pm

As a budding photographer and avid coffee drinker, the most beautiful sight is cream going into iced coffee. I love the way it looks! I will have to try this coffee. I typically french press mine, so coarse ground is always on hand.

Shanna06/07/2012 - 2:32 pm

I swear, with every post, your photos amaze me more.

Kathryn06/07/2012 - 5:16 pm

I’ve never been much of a coffee drinker but you make me wish that I was with this post. Lovely pictures and words, as ever.

sarah07/07/2012 - 11:28 pm

I must agree with all your above comments – I love your wordiness, your photos are more incredible with each post, and I am smitten at the sight of white cold cream being poured into dreamy dark coffee. I received a toddy maker years ago as a gift, and I drink cold press all year long – it’s just so good!!

Carrie | acookgrowsinbrooklyn09/07/2012 - 9:11 am

I couldn’t be more excited that you shared this, errr, recipe? Maybe it’s a technique…anyway, I have been LONGING to make iced coffee at home – because I am zombie-like until I have my first 12 ouncer and this heat is unbearable. I’m talking like, good iced coffee – not watered down hot coffee. I thought all was lost because I don’t own a French Press. THANK YOU – you have made my summer mornings!

Courtney09/07/2012 - 11:29 am

I’ve always been more of a tea person so my days start with a nice mug of tea, but lately the summer heat has had me craving iced coffee. I read about this technique in BA as well and have been wanting to try it so it’s good to know it works! Oh, and I enjoy reading your posts, wordy or not :)

Jeanine10/07/2012 - 4:39 pm

I love cold brewed coffee – I totally buy it from the store though, never thought of making it myself but I should try :)

Kasey11/07/2012 - 11:35 am

Having just returned from a trip to Sicily where it was hot hot hot, I can’t think of a more refreshing drink. Love the idea of adding almond milk and maple syrup to a beautiful cold brew. Hope all is well in your land, lady!

adrienne11/07/2012 - 1:39 pm

I live on this stuff. I make batches in my mason jar all week long. I love the way it cuts out the acidity, and brings out more of the coffee profile… hints of chocolate and blueberries.

Emily11/07/2012 - 2:58 pm

Laura, I’ve been loving this cold brewed coffee all week long now. Thanks for an awesome post and such fantastic photos!

Sophia13/07/2012 - 5:39 am

Laura,

I hear you on the iced coffee – I even convinced my espresso-chugging dad to keep a mason jar of the cold-brewed stuff in the fridge during the summer (we use this 5 year old recipe from the New York Times: http://www.nytimes.com/2007/06/27/dining/276drex.html – works perfectly every time) … in fact, I am just slurping the remainder of this moring’s iced coffee (lots of ice, decent amount of the cold brew, a good sized splash of milk and some home-made vanilla sugar).

All the best

Sophia

Julia08/08/2012 - 11:23 am

I’ve been using the NY Times-published recipe for a few summers now (similar to yours, but less concentrated, so you don’t add water after brewing). I’ve been straining out the grounds by pouring the mixture over a (prerinsed) paper coffee filter. This is easier than multiple rounds with a sieve or cheescloth, and gets even the very fine coffee bits out, which I think helps keeps the brew tasting good after days of storage in the fridge.

Stephanie15/08/2012 - 3:12 pm

I just stumbled across this recipe on mint, and it sounds just right! I’m a tea girl at heart, but have recently switched to coffee for that caffeine kick in the morning.

As soon as I saw that you add maple syrup to your coffee, I knew you must be Canadian. Love it! The first time I heard that suggestion was at Ottawa Bluesfest from one of the vendors and I haven’t looked back! Except for the occasional days where I use honey.. but sugar sounds so blah to me now!

Summer Breeze! | Sun Bound12/07/2013 - 9:11 pm

[...] Drinking all of the cold brewed coffee! [...]

Leah10/07/2014 - 12:38 pm

Currently enjoying my first cup right now!! i used a blend of hazelnut coffee beans and a dark roast.. a swizzle of maple syrup is the perfect sweetener! Thanks so much for this delightful recipe, so perfect for the summer :)

banana split ice cream pie + a sweet surprise


This pie is so decadent and awesome, but oh, cool thing? It’s vegan, gluten, soy and sugar free. Straight up: you can’t just throw it together in 10 minutes and also put dinner on the table, squeeze in a 5k run, call your grandma to catch up, read a chapter in your summer book of choice (PS: here’s mine–it’s wonderful so far), maybe make up a small snack to tide yourself over and do a bunch of other things while the pie just happens.

This dessert takes planning, forethought and a bit of careful tending. You have to very delicately press the crust into the pan and remember to chill it once it cools. There is precise drizzling of chocolate sauce into the churning ice cream at the very end (no sooner, I mean it). Did you remember to chill the bowl of your ice cream maker overnight? And one of the cans of coconut milk? You gotta do that too. The coconut cream must be whipped right before you serve it because it has a tendency to run a bit. Also, remember to remove the pie from the freezer about 10 minutes before you want to serve it so that a possible run to the toolshed for a chainsaw doesn’t become a whole thing. Yes. This pie demands your mindfulness and attention. Is that so much to ask? It’s pie! Totally worth it.

Why the fuss? Once in a while, I like to roll up my sleeves and make something ridiculous and challenging, really absorb myself in the task of making food. Cuisine doesn’t have to be easy or quick or on the table in 30 minutes or less all the time. It’s good to get lost in the potential of it all, the improvements, the variations; aiming higher in the every day. This is important.

There is one resource I rely on rather heavily to challenge my cooking and how I approach food/cuisine. It reminds me that I shouldn’t ever get cocky about something I’ve created, that calling anything “authentic” is up for heated debate, that referring to yourself as a chef is probably guaranteed inappropriate at any time and that thinking a bit more deeply about what I’m making or serving is necessary, always. The images are unusual and sometimes harsh; not just pretty for the sake of it. I revisit its issues often, the ideas and frank opinions on the current plusses and minuses of food culture. The recipes range from seaweed burgers to multi-layered arnold palmer cakes to gnocchi made with instant ramen noodles. Every issue is at once a revelation and a slap in the face; a call to talk less, do more and make it better.

Have you guessed it yet? It’s Lucky Peach from the awesome people at McSweeney’s. A wonderful and close friend gifted me a 1 year subscription when it came out just because he knew I would love it. Since I’ve been feeling some extra goodness around here lately from all of you, I thought I would do the same. I will add that this little giveaway isn’t endorsed or sponsored by any external party. I’m just doing it because I love it and know that one of you will be just as inspired (and put in line in the best of ways) by its pages delivered quarterly to your doorstep.

How do you enter? I wanted to make it easy, so I’ll give you two completely non-strenuous methods: 1) just cruise over to my facebook page and “like” the photo I’ve posted of this fancy pie (so easy!). Yep, one little thumbs up could get you a one year subscription to the coolest food quarterly ever. 2) Going with the theme of generosity, leaving a comment here will get you an additional entry–why not, right? I’ll run this for one week (until July 5th) and will be choosing the winner from a hat. Whoop! (Now closed!)

Big love,
Laura

roasted banana split ice cream pie
serves: makes one 9 inch pie
special equipment: an ice cream maker
notes: The recipe for the ice cream makes a bit more than what is needed for the pie. Oops :) Cool thing: I had some caramel from these brownies and drizzled some onto the crust before I laid the ice cream in. Highly recommended!

crust (adapted from Roost):
1 1/4 cups almond flour
1/4 cup cocoa powder
1 tbsp agave nectar/maple syrup
2 tsp vanilla extract
1/4 cup melted coconut oil

roasted banana ice cream:
2 medium bananas, peeled and sliced (roughly)
1 tbsp melted coconut oil
2 (400 ml) cans of full fat coconut milk
1/3 cup agave nectar/maple syrup/raw honey + extra for roasting bananas
1 tbsp vanilla extract
small pinch of salt

chocolate sauce (this makes AMAZING chocolate shell-like coating for ice cream any old time):
1/3 cup semi sweet chocolate chips
2 tsp melted coconut oil

coconut whipped cream:
2 cans full fat coconut milk, chilled overnight
3 tbsp agave nectar/maple syrup/raw honey
1/2 tsp vanilla extract

Preheat the oven to 350 degrees F (you’ll have to raise it to 400 degrees F for the bananas).

Make the crust: Combine the almond flour and cocoa powder in a medium bowl and whisk together. Add the agave nectar, vanilla extract and coconut oil. Mix until thoroughly combined and the mixture holds together like wet sand. Press mixture into a 9 inch pie plate, trying to make the thickness even all along the sides and the bottom. Bake in a 350 oven for 10-15 minutes, or until slightly darker and dry/solid seeming. Cool crust thoroughly at room temperature and place in the fridge until ready for use.

Roast the bananas:  Raise the oven temperature to 400 degrees F. Place the sliced bananas on a parchment lined baking sheet. Brush the slices with the melted coconut oil and maple syrup. Roast for about 20 minutes or until bananas are very soft and caramelization is apparent (see photo). Cool bananas on the tray and set aside.

Make the chocolate sauce: Combine the chocolate chips and coconut oil in a small stainless steel or glass bowl. Place bowl over a saucepan with 1 inch of simmering water (double boiler method). Stir the chocolate chips until melted and a uniform mixture is achieved. Remove from the heat and set aside (NOT in the fridge!)

Make the ice cream: Combine the roasted bananas, coconut milk, agave nectar, vanilla extract and salt in a blender or food processor. Blend/pulse until bananas are dissolved into the mixture/not chunky. Pour this mixture into your ice cream maker and follow through with the manufacturer’s directions. Mine took about 25 minutes to achieve slightly firmer soft serve-like texture. In the last minute of churning, slowly pour the chocolate sauce in. It will harden immediately and form little pockets of chocolaty goodness.

Scrape the ice cream into the reserved pie crust. Smooth the top and freeze for a good 20 minutes to firm up the ice cream.

Make the whipped coconut cream: Remove the top layer of solid cream from the cans of coconut milk. Place into the bowl of a stand mixer. Add the agave/honey/sweetener of choice and vanilla bean seeds. Mix on medium-high speed, stopping and scraping down here and there. Mix until stiff, whipped cream-like consistency is achieved.

Assemble: Remove the pie from the freezer and top with the whipped coconut cream. Top with a few cherries for garnish if you like (I only do this to really drive home the banana split theme). Serve immediately.

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Stunning pictures. Mouth-watering recipe. (as usual!). And what a generous and awesome giveaway! Thank you for all of it! : )

Ashlae28/06/2012 - 10:31 pm

Roasted banana split ice cream pie – ARE YOU KIDDING ME? I’ve said it once and I’ll say it again: you. friggin’. rule.

Now, if only we lived closer so I could snag a piece of that pie.

Kris28/06/2012 - 10:38 pm

This looks delicious! I’m going to make it this summer!

Shelley Specht28/06/2012 - 11:09 pm

Looks delish! I can’t wait to try it!

Susannah28/06/2012 - 11:43 pm

Swoon – looks perfect for summer. At the very least, i’ll be making this ice cream very soon. I love McSweeney’s too! Fingers crossed I’m the *lucky peach*!

Amani29/06/2012 - 12:57 am

This looks amazing! I’m loving roasted fruit in desserts right now. I made a roasted rhubarb coconut ice cream that had me over the moon!

Anouk29/06/2012 - 3:41 am

*Daydreaming* About a summer BBQ, with some lovely friends, out on our terrace (/still under construction/) and then getting this baby out of the freezer: instant happiness!

Katrina @ Warm Vanilla Sugar29/06/2012 - 6:35 am

This looks just awesome! Yum!

Jessy29/06/2012 - 8:20 am

This looks delicious, especially the combinationof grilled bananas and coconut milk.

thelittleloaf29/06/2012 - 10:17 am

I love love love that photo of the sticky roasted bananas – makes me want to dive into my screen with a spoon. Then all that cream adds a cool blanket of tranquility over the top of the whole thing – what a gorgeous dessert.

Kelsey29/06/2012 - 12:12 pm

Like a boss, Laura. YUM. Oh, and, everyone could use a little McSweeny in their life. ;)

Justine29/06/2012 - 12:38 pm

Never mind the giveaway — whoever gets to eat this pie is a lucky, lucky peach.

Jessie29/06/2012 - 3:30 pm

So wishing I had a piece of that right now! Delish!

Caroline29/06/2012 - 6:24 pm

Love this! Gorgeous.

emily von euw30/06/2012 - 12:34 am

beautiful! i love the photos, recipe and blog. keep it up.

Angie W30/06/2012 - 2:10 am

The roasted bananas look divine. I may have to make them by their lonesome.

autumn30/06/2012 - 6:16 am

Those roasted bananas look incredible. I’ve been wanting to try the coconut “whipped cream” method forever. It looks so light a fluffy atop this pie. Delicious!

Basil30/06/2012 - 7:21 am

Oh. My. Gosh. This look incredible! I don’t know why, but I have been wanting to make a pie sometime soon. This looks so perfect – I’ll just have to get some coconut!

Christina30/06/2012 - 10:17 am

I would love to win a subscription to Lucky Peach. Such a cool and quirky piece of art!

Amanda30/06/2012 - 8:33 pm

This dessert looks incredible. I cannot wait to make this. Also, I absolutely love Lucky Peach, I discovered it one lazy Sunday enjoying a Dirty Chai at Barnes and Noble- it is the most addicting magazine. I am incredibly jealous of your year subscription and of your amazing friend who go that for you, lucky you.

Laura01/07/2012 - 5:16 pm

Beautiful pie! Looks decadent and so delicious.

Kate01/07/2012 - 7:13 pm

I’ve thought a lot lately about roasting bananas, looking for that rich, deep flavor, warmed and gooey. I think this post is pushing me in that direction.

And that cake??? My gosh. What a beauty.

Hannah02/07/2012 - 12:21 pm

What I love best about this recipe is that I predict I will be using each magnificent sounding component individually as well. (Coconut whipped cream? Are you kidding me? How did I not realize this could be done?!).

Also, I love this: “I like to roll up my sleeves and make something ridiculous and challenging, really absorb myself in the task of making food. Cuisine doesn’t have to be easy or quick or on the table in 30 minutes or less all the time. It’s good to get lost in the potential of it all, the improvements, the variations; aiming higher in the every day. This is important.” So important.

Courtney02/07/2012 - 3:29 pm

This looks freakin’ awesome and I am cursing myself right now for not having bought the ice cream maker attachment for my kitchenaid yet. You had me at roasted bananas.

Nina04/07/2012 - 4:57 am

Thank you for this amazing recipe and post. Even though simple and quick meals can be very satisfying, I also think that more time consuming dishes are (already in the process of making them) the most rewarding and I would love to get inspired by the magazine just like you.

Cookie and Kate06/07/2012 - 10:26 am

Just returned from the tropics and I’m still drooling at the sight of creamy coconutty goodness. Teleport a big forkful of this pie to Oklahoma, will you please?

Happy Birthday to Me! |11/07/2012 - 2:44 am

[...] being in nature and hopefully blowing out 27 candles on something that is as delicious as this banana split ice cream pie from The First [...]

Ken21/06/2013 - 4:06 pm

Making ice cream come out right is usually the hardest part of the recipe, and this recipe makes this step look so easy. Also, the pictures are phenomenal.

Cheers,
Ken

Nathalie25/03/2014 - 1:02 pm

What if you don’t own an ice cream maker ? Will it work just to freeze tje banana/coconut mixture ?

Laura Wright27/03/2014 - 12:21 pm

Hi Nathalie,
David Lebovitz has some great instructions on making homemade ice cream without an ice cream maker here: http://www.davidlebovitz.com/2007/07/making-ice-crea-1/
-L

[…] No matter the label, almost all of us love dessert and I think that Banana Split Ice Cream Pie is the perfect way to end things. (Both a meal and this post.) I mean, bananas are roasted and […]

grilled sweet potatoes, cherry salsa + the side dishes


I love an easy, healthy and unusual side dish for summer dinners, and this one fits the bill pretty nicely. In fact, I’ve spent a good amount of time looking forward to side dishes lately. The vegetables, the whole grains, the crusty bread, the salads; just filling out that plate like I know how (I absolutely know how). Wholesome summer sides are kind of my scene. And maybe spontaneous ice cream outings. Those are important too.

This is likely a by-product of saying nay to meat for most of my adult life or maybe I just have an insane loyalty to vegetables. It’s lovely when family or friends invite you over for a barbecue with (hopefully veggie, grain and bean-based) burgers, but what about those side dishes? I don’t think I’m alone in my curiosity/sincere appreciation/true, undying love for them.

I’m also fully aware that finding a scrap of motivation to make something other than a leafy salad, cheese and crackers, sliced fruit, a glass of water with a slice of lemon even etc. is kind of a miracle nowadays for a lot of us. Thirty plus degrees Celsius (or higher)?! Sorry, oven. You lose this round (except when a fancy cake is happening–I still love you seriously). Summer living is meant to be easy, fun and smiley; not frustrated-frizzy-haired-red-oven-glow-sorta-shiny-grrr-face awfulness. Staying cool and keeping your coiffed hairs, well…, coiffed is ideal.

I steam the wedges of sweet potato first to get them mostly cooked (like super quickly), slather them in a chili flecked marinade for a bit, make up a sweet and tangy cherry salsa, grill up the wedges, spoon the salsa on top, and add a sprinkle of toasty pecans at the end. Sweet and spicy, so easy, super flavourful and light. I don’t recommend too many heat-based cooking methods in this kind of humidity, but once the sun retreats in the evening, grilling is totally alright with me, especially with a cool drink in the non-tongs-holding hand.

Chopping up the cooked sweet potatoes and tossing them with the cherry salsa, a bit more olive oil, a good pinch of salt and a cup or so of cooked quinoa makes for an awesome picnic side or, you know, a tupperware full of goodness that you can dig your fork into every time you pass the fridge. Either way, really.

I’ve accepted that it might be a while before we get ripe, juicy summer tomatoes. In the meantime, this super fun and beautiful summer side dish is suiting me just fine.


grilled sweet potatoes with cherry salsa and quinoa
serves: 4 (6-8 with the quinoa)
notes: You kind of have to par-boil or par-steam the sweet potatoes before grilling. It’s only, like, 5 minutes of stove steaminess though. Not too bad, right? Instructions for making this into a little quinoa salad are at the bottom.

for the sweet potatoes:
3 small-medium sweet potatoes, scrubbed and cut into wedges or rounds
1.5 tbsp grapeseed or olive oil
zest and juice of 1 lime
1 tsp ground cumin
1/2 tsp ground chipotle powder (or to taste)
pinch of chili flakes
salt and pepper

for the cherry salsa:
heaped cup of de-stemmed sweet, black cherries, pitted
3 green onions, thinly sliced
1 inch of ginger, peeled and grated on a rasp zester
zest and juice of 1 lime
black pepper

to serve:
a handful of pecans, roughly chopped
salt to taste

for the quinoa salad variation:
1/2 cup quinoa, soaked and rinsed
2 tbsp extra virgin olive oil
juice of 1 lime
2 green onions, thinly sliced
big handful of pecans, chopped
lots of salt and pepper

Place a large pot with about 2 inches of water on medium heat. Bring to a simmer and place cut sweet potatoes onto a steamer basket. Lower steamer basket into the pot, put a lid on top and steam the sweet potatoes for 5-7 minutes or until just tender. Remove wedges with a pair of tongs, placing into a large tupperware container.

Cover the cooked sweet potatoes with the grapeseed oil, lime zest, lime juice, ground cumin, chipotle, chili flakes, salt and pepper. Set aside.

Make the cherry salsa: chop the pitted cherries roughly and place in a medium bowl. Add the sliced green onions, grated ginger, lime zest, lime juice and black pepper. Stir to combine and set aside.

Heat a your grill or grill pan to medium-high. Place marinated wedges, cut side down (as opposed to peel-side down) on the grill. Flip wedges after about 2-3 minutes. Cook other side for another 2 minutes and remove sweet potatoes from the grill.

To serve: Place wedges face up on a plate, season with salt if you like and cover with the cherry salsa.

For the quinoa salad variation: cook the quinoa in 1 cup of water over medium heat. Bring the quinoa to a boil and simmer for 15 minutes or until all of the water us absorbed. Remove from the heat and place into a large bowl. To the quinoa, add chopped sweet potatoes, the cherry salsa, 2 tbsp extra virgin olive oil, the juice of 1 lime, the sliced green onions, chopped pecans, salt and pepper.

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Sara21/06/2012 - 4:18 pm

I love that first photo–such gorgeous colors and amazing arrangement. I could never make the cherry salsa, though I think it sounds like an amazing idea–I would eat them all before they made it any further!

Jacqui21/06/2012 - 4:19 pm

I just grilled up some sweet potatoes and asparagus for dinner last night, so wish I had topped them with this cherry salsa, looks amazing! Instead we had cherries for dessert : )

Yossy | apt2bbakingco21/06/2012 - 6:03 pm

This recipe looks delicious and my, my that is a good looking cherry pitter. Now, if I could only find myself a grill…

Kathryn21/06/2012 - 6:16 pm

Sides are always one of my favourite parts of a meal too – there’s so much room for originality and inspiration like this cherry salsa which sounds wonderful with the grilled sweet potatoes.

Grishma @Zaikazabard21/06/2012 - 6:32 pm

As soon I get cherries, I am making this for sure! Glad to find ur blog..you have got a new follower! Looking forward to your vegetarian recipes :)

sara21/06/2012 - 7:11 pm

I’ve contributed to a few vegetarian thanksgiving articles lately, and I keep hearing from the editors “we want things to be main course focused, not just side dishes’. The thing is, us vegetarians live off well rounded side dishes, gladly, that is not a sacrifice! I love the way you think, and this looks incredible. All my favorite things :) beautiful work.

sarah21/06/2012 - 10:31 pm

This is perfect! Really, what a great combination of flavors. And the cherry photos! Stunning. I keep looking at them, they are so beautiful. {nice work, Ms. Laura}

[...] Grilled Sweet Potatoes with Cherry Salsa & Quinoa. [...]

Melissa Cowan22/06/2012 - 1:43 am

This dish sounds amazing and the pictures are stunning! I really like the first photo at the top of the post, it has done it’s job, I want to make this salad! Thanks for sharing.

Márcia Gonçalves22/06/2012 - 5:24 am

Cherry salsa? What an unexpected/amazing combination of flavors!
And your photos are really beautiful, congratulations

Julia22/06/2012 - 9:48 am

This sounds lovely, a great flavour combination I can already feel on my taste buds!

Sarah B.22/06/2012 - 12:02 pm

Laura- Cherry salsa is a spectacular thing, wow! I love this combination. Pairing it with grilled sweet potato wedges? Pretty genius if you ask me. Bring us more sides babe!

Rachel22/06/2012 - 12:19 pm

This is truly an unusual summer side! I might even eat this for dessert…at least a first dessert before ice cream.
Side dishes are important for non meat eaters like myself when it comes to summer barbecues. Sometimes I have to make a meal of side dishes. It’s nice to see one with quinoa for the protien too!

Mara @ Elemental Custard22/06/2012 - 5:32 pm

This looks phenomenal! I love the colours. Your photo is stunning – I definitely want to make this stat!

myfudo23/06/2012 - 1:57 am

The dark orange sweet potato looks so yummy. Can’t wait to try this recipe. It is indeed BBQ season.

Kathryne23/06/2012 - 1:21 pm

I love sweet potatoes so much and never would have thought to add cherries, or cherry salsa, no less! Also? I think I’ve always preferred side dishes, I live off them!

Kiersten @ Oh My Veggies23/06/2012 - 3:18 pm

I’m glad you commented on my blog because now I found yours. And then I found this recipe. And whoa, this recipe! This is going on my summer must-make list for sure. :)

Kathy Patalsky23/06/2012 - 8:52 pm

yummmm. Lovely pics Laura :)

Linda23/06/2012 - 10:17 pm

I assume these to be sweet cherries?

Laura24/06/2012 - 1:34 am

Yes they are sweet cherries, Linda! I’ll fix that in the recipe. Thanks :)

Katrina @ Warm Vanilla Sugar24/06/2012 - 5:58 pm

This salsa is so unique! Love this idea!

Amy24/06/2012 - 6:56 pm

Oh my gosh this looks so yummy! I cant wait to try this, now that I have some cherries!

[...] Grilled Sweet Potatoes with Cherry Salsa – Bring something a little different to grill this holiday with this sweet potato recipe! Sweet potatoes are amazing when grilled and this cherry salsa looks fantastic! [...]

kale25/06/2012 - 1:51 pm

This is something I’ve never even considered! Cherries on sweet potatoes..? But it looks so yummy! Must try…

Hannah27/06/2012 - 5:20 pm

That cherry salsa, holy wow! I am a huge fruit-salsa person, but this is a combination I have not ever seen before. Have you tried adding heat? I’m thinking a serrano or a thai bird chili might be a nice addition … hm. Can’t wait to try this one!

Javelin Warrior29/06/2012 - 12:10 am

On Fridays, I share my favorite food finds in a series called Food Fetish Friday – and I love this post so I’m featuring it as part of the roundup (with a link-back and attribution). I hope you have no objections and I always love dropping by to see what you’ve created…

Katie03/07/2012 - 2:21 am

Woah, you had me at cherry salsa. I’m traveling back to Canada in a few weeks for a summer vacation and the local cherries should be in full swing then. I’ve got this recipe bookmarked to make then. Thanks so much for the recipe!

[...] Grilled Sweet Potatoes with Cherry Salsa from The First Mess [...]

[...] of dreamy summer meals simmering away over time. My love of juicy fruit in savory dishes is pretty obvious at this point and tacos are the perfect outdoor-dwelling-with-a-cool-drink-in-the-other-hand-kinda food (my heart [...]

meatballs & milkshakes25/07/2012 - 11:25 am

Really beautiful pictures! They’re inspiring me to eat something healthy today!

[...] (4) This one is so beautiful. Grilled Sweet Potatoes with Cherry Salsa. [...]

colleen b.08/08/2012 - 4:15 pm

I made this last night and it was delicious! I kind of combined the salad idea with the side dish idea to make a main dish and served the wedges over the quinoa with the salsa on top. It looked beautiful and was so easy…made me look and feel like a bit of a master chef ;) Amazing flavors, thank you for sharing!

Kathy Patalsky11/08/2012 - 4:12 pm

Hey, found someome stealing photos – many of mine – saw yours too – recognized from finding vegan post .. http://www.facebook.com/photo.php?fbid=396491057065880&set=a.396490957065890.86969.318040668244253&type=3&theater

SO annoying.

K

[...] Grilled Sweet Potatoes with Cherry Salsa  [...]

Elizabeth07/06/2013 - 8:18 pm

Just saw this recipe and have to say it looks incredible. I have a pretty serious love for savory cherry treatments. I’ll have to start ogling our local cherry trees more intently as I hope for cherry season.

[...] Row 1: Thai Sweet Potato Stacks, Sweet Potato Almond Butter Muffins, Slow Cooker Beer Pulled Pork-Stuffed Sweet Potatoes, Grilled Sweet Potatoes with Cherry Salsa [...]

Life Images by Jill29/07/2013 - 12:10 am

oh this looks so delicious I am going to try this out when summer comes around! thanks! ps – fabulous food photography too!

[…] Grilled Sweet Potatoes with Ginger Cherry Salsa lets us channel your summer into our side dish. (via The First Mess) […]

Tina21/04/2014 - 1:27 pm

You have got to be THE most amazing, creative food creator out there!! The pictures are always stunning! And the recipes unheard-of! Thank you sooo much for sharing!

[…] via The First Mess […]

Ella23/06/2014 - 8:51 pm

I made this for a dinner party last night and it was KILLER- a direct quote from my mom who despises sweet potatoes. Thank you so much for sharing!
http://www.youtube.com/sparklesandsuch26

Five for Friday {6.27.14} -27/06/2014 - 7:04 am

[…] // Favorite meal this week: Grilled sweet potatoes with cherry salsa and quinoa. Dr. G. made this last Saturday night and holy cow! Amazing. Leftovers also made for a wonderful […]

[…] Grilled Sweet Potatoes with Cherry Salsa and Quinoa via The First Mess. […]

[…] thefirstmess.com […]

[…] to go with one of these monsters, try grilled sweet potatoes. They’re so simple and thefirstmess.com had a great […]

[…] Grilled Sweet Potatoes w/Cherry Salsa […]

Faye Seymore25/07/2014 - 10:08 pm

Your recipes look delicious, exactly some of the foods I like to eat. No meat necessary.

Thanks
Faye

Nissrine28/07/2014 - 8:18 am

You’re not alone! I love side dishes too and most of the time my meals consist of 3-4 of them, as I don’t eat meat either. Your work is lovely. I’ve only recently discovered your beautiful blog, after I joined the world of blogging myself and now I see your work everywhere. What an inspiration!

Tatjana09/08/2014 - 4:00 pm

Delish! Love the combo of the cherries and sweet potatoes. I made them into fries and had some blue chees dipping with it. Love your blog. :)

[…] Recipe Via: www.thefirstmess.com […]