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  • Melissa10/07/2014 - 5:46 am

    What a beautifully simple but healthy looking dish. I will have to bookmark this one for summer when it comes along.ReplyCancel

  • Ali @ Farmers Market Vegan10/07/2014 - 6:08 am

    Right now I’m loving corn and cherries! Corn grilled and sliced off the cobb into chipotle-spiced salads; cherries on top of my morning granola.ReplyCancel

  • Grace10/07/2014 - 6:20 am

    My favorite is rhubarb! As Summer approaches, I can’t wait to get my hands on it to make rhubarb pie, rhubarb tea, rhubarb compote! My absolute favorite is your rhubarb fool and coconut cream. It is, without a doubt, one of my all time favorite desserts!ReplyCancel

  • Shannon10/07/2014 - 6:22 am

    Just stunning! My favorite is cucumbers – I’ll eat them plain like an apple, or in a cucumber salad :)ReplyCancel

  • KL10/07/2014 - 6:29 am

    lately it’s been cucumber and radish for meReplyCancel

  • Bonnie10/07/2014 - 6:33 am

    I love all things summer: berries, cherries, lettuces, corn, peaches. Figs! But year round, I long for juicy, ripe Jersey tomatoes! Served simply, sliced, drizzled with good olive oil, and sprinkled with sea salt. Mmmmmmm.ReplyCancel

  • C. Soto10/07/2014 - 7:12 am

    Favorite summer food: Blueberries, straight up. Actually, they are my favorite food – period!ReplyCancel

  • Leah10/07/2014 - 7:13 am

    This meal looks delicious! Raw and fresh is definitely appealing in the warmth of the summer. This summer I plan to have my breakfast at the top of one of my favourite local hikes (Signal Hill, St. John’s, NL), perched on the mountain overlooking the Atlantic ocean in those early morning dawn hours when it’s often just you and the birds awake. As for summer fruit, I am in love with fresh figs. And biting into a juicy fig just as it is is my favourite way to enjoy it!ReplyCancel

  • Tova10/07/2014 - 7:31 am

    Love this! Although very new to me, I too am a fan of the Golubka blog!
    This summer I also hope to make a picnic on the beach, and prepare an entire meal using the heat and flame of an outdoor fire. My favourite summer fruit is the tomato –> and I love a quick panzanella style salad. I am also obsessed with Ontario peaches –> grilled and drizzles with honey over some yogurt and granola –> the best day to welcome another sunny summer day.

    Cheers!ReplyCancel

  • Susan10/07/2014 - 7:55 am

    I love cherries in the summer! I really just love to eat them as is – such a great treat.ReplyCancel

  • Katrina @ Warm Vanilla Sugar10/07/2014 - 7:57 am

    This is gorgeous! I love the way it looks with the grass all around it…like we’re on a picnic with you :) Great recipe!ReplyCancel

  • jessica z10/07/2014 - 7:57 am

    I plan to cross zip lining and attending the beach fest off my list this summer!ReplyCancel

  • Hannah M.10/07/2014 - 8:02 am

    It’s hard to pick favorites when it comes to summer fruits and vegetables, but wild blackberries are up there in my top 10, for sure. Preferably eaten in a warm cobbler with unsweetened whipped cream :)ReplyCancel

  • Bridget10/07/2014 - 8:07 am

    Favorit summery food: peaches

    Favorite way to eat peaches you ask? In a cobbler with some ice cream wrapped up on the couch with my fiancé OR simply sliced open fresh in the morning with a bowl of oats and a cup of coffee.ReplyCancel

  • Leanne10/07/2014 - 8:11 am

    Summer! Seriously, I just want to find the time to sit in the backyard sunshine and read a good book. It hasn’t happened yet…but I’ll make sure it does!ReplyCancel

  • Tamara10/07/2014 - 8:17 am

    Tomato – still warm from the garden, eaten like an apple :)ReplyCancel

  • Bianca @ Sweet Dreaming10/07/2014 - 8:20 am

    i love allll the fresh fruit! especially blueberries and peaches!ReplyCancel

  • Brandee10/07/2014 - 8:26 am

    We are planning a trip to our local sandbar this weekend. It will be my sons first boat trip and first time in a lake!ReplyCancel

  • Brandee10/07/2014 - 8:31 am

    My favourite summer food is strawberries. To be honest I love them warm right off the bush while picking them! I also love them in cupcakes and sprinkled on my morning cereal.ReplyCancel

  • Colleen10/07/2014 - 8:34 am

    Can’t wait to try this recipe!
    This summer, I’m gutting and re-doing my guest bath. I know, sounds like a blast, right? Oh yeah, and I’m scraping, sanding, and painting my wrap-around porch!ReplyCancel

  • Heather Taylor10/07/2014 - 8:37 am

    I am finally going to visit the Outer Banks and see a lighthouse!ReplyCancel

  • Kat10/07/2014 - 8:45 am

    My favorites are sugar peas, love eating them straight out of the pod on the field.
    Will have a little get-together for our 1st wedding anniversary with all of our guests from last year, best food and music :)ReplyCancel

  • Margarita10/07/2014 - 8:55 am

    I love how beautiful this dish looks. So vibrant and refreshing.
    1. Go camping and hike some nice trails.
    2. Fruit tarts! Or any baked dessert with stone fruit toppings.ReplyCancel

  • leslie10/07/2014 - 8:57 am

    For sure my favorite summer meal is caprese salad with fresh picked tomatoes from the garden. I wait all year, skipping over the store bought tomatoes, waiting waiting for my own to finally ripen then I eat caprese salad over and over until they are all gone. Reminds me of summer and Italy all in one.ReplyCancel

  • Kari @ Cooking with Toddlers10/07/2014 - 9:05 am

    Such a gorgeous dish full of colors! This is the perfect summer meal!ReplyCancel

  • shanna mallon10/07/2014 - 9:14 am

    The way you said this is just right, about Anya’s book being a fully realized version of her blog, about how mutual admiration is surprising (especially with someone like this), about light foods being so welcome this time of year. Also, Laura, I will probably be saying this to you til kingdom come — YOUR PHOTOS. So good.ReplyCancel

  • Laura Bray10/07/2014 - 9:19 am

    I am looking forward to trying stand up paddle boarding for the first time ever! Beyond excited for that adventure.

    I’m constantly gravitating toward homemade iced tea. It’s simple, but I love to use genmaicha and a bit of stevia. Earthy, slightly sweet, and ice cold for the heat!ReplyCancel

  • Abby @ The Frosted Vegan10/07/2014 - 9:26 am

    That book, swoon! Ok here are mine!

    1. Stand up paddleboarding, looks hard as shit, but I want to try it!

    2. Watermelon..alll the watermelon!ReplyCancel

  • Sini | my blue&white kitchen10/07/2014 - 9:30 am

    What a gorgeous post and recipe. I too am in love with Anya’s work and with The Vibrant Table, a cookbook full of inspiration. Haven’t made this zucchini spaghetti yet but am so so eager to try!ReplyCancel

  • Holly10/07/2014 - 9:30 am

    FAVE SUMMER JAM:

    Nothing in this whole wide world beats a ripe, fresh picked southern peach – close second to immediate devouring is old fashioned peach shortcake with basil garnish. Summer in a dish!ReplyCancel

  • Kyle10/07/2014 - 9:32 am

    Looks lovely! There is nothing better than a fresh tomato from the vine, chopped up with salt and pepper- preferably eaten on my parent’s back deck, watching the sun rise up to mid morning.ReplyCancel

  • Val10/07/2014 - 9:32 am

    Looks wonderful – I’m definitely interested in this cookbook! To answer your questions: 1) My goal is to grill ALL of the fruits/veggies this year. There are certain veggies/fruits that I tend to ear raw or cook on the stove (shelling peas, raspberries), but I’d like to develop some grilling techniques for them instead. 2) My favorite summer food? A tie between a good tomato/corn salad (corn, tomatoes, avo, herbs) and eating golden raspberries straight out of hand.ReplyCancel

  • michelle10/07/2014 - 9:33 am

    I would LOVE a copy of The Vibrant Table!

    1) I can’t wait to have a picnic in the park, get cinnamon buns at the bakery at my cottage, and hopefully catch a movie at the drive-in

    2) Right now I’m really feeling peaches. Particularly grilled peaches drilled with maple syrup over vanilla yogurt.ReplyCancel

  • Danielle10/07/2014 - 9:37 am

    My favorite summer fruit are peaches! I love the super sweet, oozing with juicy goodness with each bite. My mouth is watering! I love the looks of that cookbook and I’d love to get my hands on it.ReplyCancel

  • Shelley10/07/2014 - 9:39 am

    My #1 thing to check off of my summer bucketlist (which is revamped every year) is to learn how to can! I would like to can homemade marinara sauce, jams, etc. for the cold months to come.ReplyCancel

  • anastacia mosher10/07/2014 - 9:43 am

    My favorite summer fruit it’s strawberries! I love them any way I can get them…salads, smoothies, in desserts, or by themselves.ReplyCancel

  • Jenny10/07/2014 - 9:45 am

    Sigh…summmmmmmmmerrrrrrr. On my summer to-do list: picnic and lazy afternoon in central park and a day at Coney Island. Also: making our way to Red Hook to enjoy the libations at Fort Defiance. And I’m feeling you on open tomato sandwiches…with a somewhat heavy-handed sprinkle of flaky sea salt. xReplyCancel

  • Ashley10/07/2014 - 9:50 am

    These photos are absolutely, completely, amaaaaazing. I cannot wait for Colorado peaches to be fully in season. They are my absolute favorite and usually just get eaten over the sink. :) Bucket list: gotta get out for some camping this summer!ReplyCancel

  • Buffy10/07/2014 - 9:53 am

    What I’m looking forward to most this summer is all happening in August- our family beach trip and a large group camping trip by the river with friends for my 40th birthday!

    Also, I’ve been obsessed with tomato, cuke, and feta dressed with EVOO, balsamic and salt & pepper. I eat it almost every day!ReplyCancel

  • Colleen10/07/2014 - 10:07 am

    This looks incredible! :)
    This summer, we really want to stain/refinish the deck and eat lots of summer cherries – I usually just eat them as-is. One of my all time favorite things about summer! :)ReplyCancel

  • Aleksandra10/07/2014 - 10:21 am

    I love seeing the grass in your pictures. It makes me feel like I’m sitting with you on your porch and enjoying that beautiful dish. My favourite summer fruit of all time after cherries and peaches are figs. I spent so many blissful summers at my grandmothers picking them directly from her tree and marvelling in their honey-like sweetness.A ripe fig is incomparable!As far as summer is concerned, staying outdoors as much as possible and sipping on anything refreshing is essential!ReplyCancel

  • Christy10/07/2014 - 10:26 am

    Recently discovered your blog when my SIL made the roasted carrots on a bed of spiced yogurt (except she had to grill them because her oven doesn’t work in the house they just bought. Still she had the grace and generosity to make some astounding meals over last weekend–food = love.)

    This summer, I really want to learn to do some food fermenting. I’ve had some amazing slaws and pickles over the past couple of growing seasons and everyone in my family loves this.

    Thanks,
    ChristyReplyCancel

  • Katie10/07/2014 - 10:34 am

    Favourite seasonal vegetable: zucchini. I have many plans for the kilograms I will eat, cook, and (fresh)freeze for winter. My favourite seasonal way to eat it is to make raw zucchini sticks and drizzle with tahini and Sriracha. Bliss.ReplyCancel

  • Smadar10/07/2014 - 10:40 am

    I plan on going to the beach at least once, and I like to enjoy lots of berries this time of year. Straight up berries in a bowl, nothing fancy.ReplyCancel

  • sarah10/07/2014 - 10:50 am

    Oh my gosh, that dish is so beautiful! During the summer, all I want to eat is watermelon. It is just so good.ReplyCancel

  • Megan10/07/2014 - 10:50 am

    This weekend I can’t wait to go kayaking and canoeing with friends. We’ll slither through passages to a few different lakes and then it’s picnic time!ReplyCancel

  • Xanthia10/07/2014 - 10:53 am

    Figs my favorite part of summer. Although they’re delicious raw, if I’m feeling fancy I cut them halfway down in quarters so they fan out like flowers. Then I add on a little fresh goat cheese, a drizzle of balsamic vinegar and honey or maple syrup (with a dash of salt and pepper). Grilling these confections under the broiler until the goat cheese starts to melt and the sugars caramelize makes an incredible starter.ReplyCancel

  • Holly10/07/2014 - 10:58 am

    My favorite summer vegetable is zucchini, and although I love it fried, my go-to much healthier way of preparing it is to dip in flour, then almond milk, then seasoned bread crumbs, bake, and serve with a vegan aioli.

    And this summer I plan to take a series of relaxing weekend trips with the hubby, almost all involving a cabin/B&B and a Major League baseball game!ReplyCancel

  • CL10/07/2014 - 11:06 am

    The best way to consume summer fruit is a watermelon soaked in basil gin and bitters, eaten with a spoon straight out of the shell. You’re welcome.ReplyCancel

  • Maria Anne10/07/2014 - 11:14 am

    My favorite summer fruit and vegetable – I really can’t pick just one, but I love zucchini and I love berries! I love any and all grilled vegetables – and I’ve been seeing a lot of people grilling fruit lately, which I really want to try. Mmmm!!
    xo
    mariaReplyCancel

  • Amy @ Parsley In My Teeth10/07/2014 - 11:17 am

    I’m a big fan of Anya’s blog – as well as yours! One of my favorite summer memories is sitting in the garden patch as a kid, knees in the dirt, picking sun hot tomatoes off the vine with salt shaker in hand – bite, sprinkle, bite, sprinkle.ReplyCancel

  • Alanna @ One Tough Cookie10/07/2014 - 11:26 am

    What a gorgeous looking recipe! I especially love your photo of the Thai Basil flowers — when mine first sprouted this year, I couldn’t believe how lovely they looked!

    One of my favourite summer dishes is strawberries tossed in a couple tablespoons of sugar and balsamic vinegar, then cooked until they become thick and jammy. Eaten on ice cream, of course!ReplyCancel

  • marie10/07/2014 - 11:27 am

    1. canoeing with friends!
    2. watermelon!!!ReplyCancel

  • Stephanie10/07/2014 - 11:28 am

    For my summer bucket list, I plan to cross off kayaking in the San Juan islands off the coast of Washington when the resident orca pods are in townReplyCancel

  • molly yeh10/07/2014 - 11:34 am

    i have been ALLLLL about the cucumber noodles lately, but it’s zucchini noodles that i have to try! and i love the look of this pumpkin pesto.ReplyCancel

  • Christina10/07/2014 - 11:42 am

    I love fresh peaches with plain yogurt, granola, and mixed spice for breakfast on a summer morning.ReplyCancel

  • Stephanie K10/07/2014 - 11:43 am

    I’m hoping to take a road trip to see Robert Smithson’s Spiral Jetty this summer. Maybe I’ll pack some watermelon for my trip. It’s by far my favorite summer fruit. This zucchini spaghetti looks amazing. I can’t wait to make it!ReplyCancel

  • Autumn10/07/2014 - 11:50 am

    Whoaaa! I’ll be making this salad for sure!!! I’ve been loving the cherries this summer!! They are so juicy and full of flavor!!!ReplyCancel

  • Annie10/07/2014 - 11:55 am

    I’m looking forward to putting together seasonal dishes and cocktails for a housewarming party later this summer and I always love grilled peaches as a go-to summer fruit!ReplyCancel

  • Mer10/07/2014 - 12:04 pm

    This summer, I plan to spot as many fireflies as possible…I didn’t see my first one until I was in my 20s, so I’m making up for lost time!!! They are nothing short of magic.

    My favourite summer fruit is watermelon – cold, scooped,sliced, diced, cubed…in salads with olives and/or mint, on its own, or pureed in tasty beverages…it really doesn’t matter as long as I can shove heaping helpings of it into my face!ReplyCancel

  • Maj-le10/07/2014 - 12:06 pm

    My favorite summer fruit hands down – peaches. There is nothing better than biting into a ripe peach on a lazy summer afternoon outside. But, they are also very taste in peach crisps, peach cobbler and grilled over charcoal and drizzled with some maple syrup.ReplyCancel

  • Amanda10/07/2014 - 12:09 pm

    So yum! This summer I plan to restain the deck and go camping. My favorite summer food are Jersey tomatoes in any kind of salad!ReplyCancel

  • catherine10/07/2014 - 12:12 pm

    i plan on making some roasted tomatillo salsa from my CSA. LOVE that they are grown organically in Ontario and yet feel kind exoticReplyCancel

  • Spring10/07/2014 - 12:19 pm

    I plan to do some major summer hiking in the Rocky Mountains.ReplyCancel

  • Liesel10/07/2014 - 12:22 pm

    As usual, beautiful presentation and photography!

    Favorite summer produce: Has to be a tie between fresh-picked blueberries (on top of homemade granola) and basil from the garden (pesto, pesto, pesto).

    Laura: Your counter tops turned out beautifully. You inspired us to use Helmsman spar urethane on our butcher block island from IKEA and we are so pleased with the results. Just curious – How many coats did you apply?ReplyCancel

  • Eileen10/07/2014 - 12:47 pm

    This zucchini spaghetti sounds amazing! Peaches? What?? :) I have already accomplished my main summer goal — to go to the dog beach in Santa Cruz and spend a few hours watching all the dogs frolic in the waves! And my favorite summer food is, hands down, the tomato, sliced and with a pinch of salt. No need for anything more. Thanks for the giveaway opportunity!ReplyCancel

  • Julie S10/07/2014 - 12:48 pm

    This looks so lovely! My big summer project is starting my garden now that we OWN a house. I’ve always had a makeshift garden at my previous rentals but am so excited to go totally all in! I’ll be taking breaks with thick slices of heirloom tomatoes from the Farmer Market with a sprinkling of sea salt and some torn basil :)ReplyCancel

  • Martina10/07/2014 - 1:04 pm

    Nothing will beat fresh local peaches for me! Plain and simple and soooo delicious.ReplyCancel

  • Jade Sheldon-Burnsed10/07/2014 - 1:19 pm

    My husband and I are hoping to have a day at the beach: crepes in the morning, chowder in the afternoon and plenty of walking up and down the beach in between!ReplyCancel

  • Sarah Wallen10/07/2014 - 1:23 pm

    Fresh berries (any kind) with a little cream are my favorite summer food.ReplyCancel

  • Eve10/07/2014 - 1:27 pm

    On my summer to do list, was to plant a raised vegetable bed and to tend and harvest it with my two young girls. It is doing really well, and the giant cucumbers are coming up next for harvest. I’ve met a lot of great neighbours, who are enthusiastic about seeing food grown in suburbia.ReplyCancel

  • Jesse10/07/2014 - 1:30 pm

    Beautiful recipe; I just so happened to buy a julienne peeler the other day! Living in the southern U.S., summer nights are balmy and breezy…for the next full moon I wanna strap on my roller skates with their rainbow laces and glow-in-the-dark stickers and soak up the night. The peaches we have down here are amazing (Georgia peaches!) and I loved blending them up and pouring them into Popsicle molds, topped off with some coconut cream. A sweet treat for a hot afternoon, sitting on the stoop in the sunshine.ReplyCancel

  • Beth10/07/2014 - 1:40 pm

    Oh, what a simple and delicious looking dish! Can’t wait to make it myself. I’m looking forward to mint juleps on the porch with the abundance of mint taking over my flower beds. My fav summer fruits are all the berries and peaches, straight up and cobbler or crisp style:)ReplyCancel

  • Saniel10/07/2014 - 1:41 pm

    Peaches and zucchini, great combinationReplyCancel

  • Sandra Lea10/07/2014 - 1:41 pm

    My book club plans to have their next two meetings on the beach with some good food and wine.ReplyCancel

  • Gwen10/07/2014 - 1:55 pm

    Caprese salad made with tomatoes still warm from the garden…this year I planted Brandywine, Russian Black and Berkeley Pink Tie-dye. Sliced with locally made Vancouver Island buffalo mozzarella, and fresh basil. Salt and cold-pressed olive oil.

    Swimming in the ocean in the evening means it’s really summer…ReplyCancel

  • Victoria10/07/2014 - 2:11 pm

    Summer food is a toss up between a simple cucumber+tomato salad with lots of s&p plus a hit of vinegar or eating a whole melon (doesn’t matter which) for breakfast! I DEVOURED the first cantaloupe I got my hands on this season. So good!
    This recipe looks delicious!ReplyCancel

  • Kate Reeve10/07/2014 - 2:38 pm

    My favourite summer food: watermelon popsicles!ReplyCancel

  • Justyna10/07/2014 - 3:47 pm

    seasonal activity which must be crossed off the to-do list: a weekend camping getaway with friends complete with evening bonfires and midnight swims!ReplyCancel

  • Aleena10/07/2014 - 3:56 pm

    My favorite summer vegetable is summer squash. I love it grilled on a charcoal grill with a olive oil-balsamic coating on it and eating it on my deck with the scenery of the trees in my backyard. It is such a treat.ReplyCancel

  • Jo10/07/2014 - 4:31 pm

    I’m loving summer squashes at the moment, and I have to admit my favourite way to eat them is spirilaized with pesto, just like your amazing dish here! So, in the interest of being original, I’ll share something seasonal I’m planning to do this summer. I’m going to gather together all of my friends with little ones, and head to the PYO blueberry farm and pick a years worth of berries for our freezers. Also make flower-crowns in the field next door and adorn all of our babies with petal-head dresses : ) And I don’t live in the US or Canada, so this was just for fun! Though I’d happily donate the beautiful book to some friends in Canada if I were to win! Hehe. Beautiful pics as always Laura. Happy summer, I’m totally with you an all of your plans and summery snacks! xxReplyCancel

  • Sarah10/07/2014 - 4:43 pm

    1. I want to host an outdoor brunch by the pond at my house. Everyone would wear pajamas and sit on quilts while eating elegant pastries and such. :)ReplyCancel

  • Kristie10/07/2014 - 4:49 pm

    I can’t wait to climb to the top of an 11,000 foot peak in the Rockies and see nothing but mountain upon mountains from the top. As far from a city as possible.
    I am living cherries in everything from salads to raw porridge right now. New fave, cherry mole sauce!ReplyCancel

  • Claire Schultz10/07/2014 - 5:15 pm

    My summer list includes: perfecting pasta from scratch without a machine – just simple hand cut shapes and purchasing a tiny chest freezer that will fit down my tiny basement stairs built in 1903 – to fill for the long winter months.

    My favorite summer goods: sun ripe tomato, fresh torn basil, avocado, olive oil salad.

    So simple so satisfying.

    Happy summer to you.ReplyCancel

  • Emma10/07/2014 - 5:28 pm

    My favorite summer food are nectarines. I love to eat them with plain Greek yogurt, raw steel cut oats, and hemp hearts.ReplyCancel

  • shilpa10/07/2014 - 5:38 pm

    Oh Summer how I love thee! Two things that scream summer are Strawberries and Cukes!! I absolutely love both yours and Anya’s blogs. Definitely get so much summer inspiration from them! Thank you!ReplyCancel

  • Heather10/07/2014 - 5:43 pm

    S’mores on our newly-completed patio!ReplyCancel

  • Lauren10/07/2014 - 6:39 pm

    My favorite summer food is corn, cooked on the grill. I also like to make pickles!ReplyCancel

  • Kristin10/07/2014 - 7:16 pm

    How do I even choose??? Corn, zucchini, tomatoes, and peaches top the list. A fave corn prep: saute diced zucchini and red pepper in a bit of olive oil and salt and pepper; add one ear’s worth of corn fresh from the cob; saute for 1-2 mins, just enough to warm. Butter on top to get all melty, a bit more sea salt and pepper, and spoon into my face. :)ReplyCancel

  • Christine10/07/2014 - 7:17 pm

    Looks yummy! One summery thing I’d love to cross off my list this summer would be to go camping or go on a nice picnic. My favourite summer fruit would probably be nectarines and I eat them with any kind of cheese and maybe honey.ReplyCancel

  • Nikki10/07/2014 - 7:17 pm

    I love using raw zucchini in every possible way !! Thanks for sharing this wonderful dish and lovely vibrant pictures !!ReplyCancel

  • sarah10/07/2014 - 8:08 pm

    I can’t live without watermelon!ReplyCancel

  • Rebecca10/07/2014 - 8:58 pm

    YUM. I can’t wait to make this! My it’s-really-summer food is watermelon. My go-to way to eat it is in a HUGE slice on a plate. Sometimes it doesn’t make it that far though, and I crack it open and just dig the spoon in! :)ReplyCancel

  • Emily10/07/2014 - 11:02 pm

    I’m planning to do some hiking this summer. Hopefully near the beach!ReplyCancel

  • Meghan11/07/2014 - 1:05 am

    I’ve been dreaming of this book before it hit the shelves, and have been collecting the recipes from other bloggers like yourself, ever since. It’s ironic that I am so fond of The First Mess in all the exact same ways that you love Anya. Likewise, you recreated her recipe beautifully. And what a recipe it is! I do love zucchini in the summer, but my favorite would have to be a fat and sloppy Texas peach, eaten hot and sultry in the sun. And as for my summer adventures, I am hoping to finally catch one of these gnarly storms that have been ripping through town, and chase lightning! It was my childhood dream, and now, my summer reality.

    Thanks Laura!ReplyCancel

  • Erin11/07/2014 - 7:52 am

    My favorite is heirloom tomatoes! I live for the moment they start appearing in the farmers’ markets. I like to eat them raw on crusty brown bread crostini with homemade ricotta and a splash of balsamic vinegar.ReplyCancel

  • Susan11/07/2014 - 8:22 am

    I’d love to check out a new swimming hole south of Austin!ReplyCancel

  • Allison11/07/2014 - 8:45 am

    I love fresh tomatoes, cut up and sprinkled with a (generous) bit of sea salt. So good!ReplyCancel

  • amanda11/07/2014 - 9:08 am

    1. Something seasonal you plan to cross off your list this summer (mine: have a beach picnic, paint my porch, come up with a high-vibe campfire recipe that doesn’t involve beans or oats). — build a mega sand castle

    2. Your favourite summer fruit or vegetable and your go-to way to eat it (mine: tomatoes on toasted sourdough with salt, preferably on the steps of my porch as my mid-morning meal, aka second breakfast) — figs… from branch to mouth, warm and slightly gooey from the sun (like me) :)ReplyCancel

  • Eliza11/07/2014 - 9:59 am

    My favorite summer fruit, by far, is watermelon. I love to eat it cubed with just a little sprinkle of salt with breakfast in the morning or as a mid-afternoon snack.

    My grandfather taught me how to salt watermelon. We used to eat it on an old picnic table at his house in Kentucky, right by his small garden where he grew tomatoes, watermelon, and a few other summer crops!ReplyCancel

  • Lesley11/07/2014 - 10:20 am

    This weekend I will be visiting a camp in the woods on Cape Cod where I had my first nursing job several summers ago. Friends who live there year-round and a visiting friend will meet there for bonfires, pond-swimming, and cocktails on the dock (“docktails”). I have been waiting all winter for this summer treat. I love your blog and Golubka!ReplyCancel

  • Miruska11/07/2014 - 10:34 am

    I live in Calgary, Canada, where winters start in October and end in late May. There is never enough summer. I have a pretty big balcony I have not been able to enjoy. Its concrete pad was in a pretty bad condition and it’s really windy on the 9th floor where I live. This year, my dad helped me resurface the concrete and we put acrylic sheets on the railing to make it less windy. It’s perfect. I bought a nice outdoor rug and some planters and have been having my morning coffee out there every day. I plan to continue for the rest of the summer. Next, barbeque!ReplyCancel

  • Clara11/07/2014 - 10:39 am

    Hi, I was about to buy this book but I will wait until this giveaway!
    1) I would like to have picnics at the park, I never do and I always fantasize of doing them. My favorite fruit is peaches! I can’t get enough of them, and blueberries and plums and all the berries, oh gosh, I love summer season!
    2) quesadillas with avocado and of course Gazpacho!
    Thank you for your generosity!ReplyCancel

  • Madeline11/07/2014 - 10:51 am

    One summery thing I hope to do is take my daughter to the fair for the first time! And my favorite summer fruit has always been mangos. I eat them plain, when they’re perfect and ripe :)ReplyCancel

  • Mandy11/07/2014 - 12:00 pm

    First, by the end of summer, I want to finally achieve a headstand!

    Second, PEACHES!! I have two simple favorites – sliced fresh, atop a crispy polenta cake, topped with gorgonzola/feta/goat cheese and some honey, or a salad of sliced peaches, red onion, feta and mint, drizzled with olive oil, salt & pepper.ReplyCancel

  • Lisa11/07/2014 - 2:07 pm

    With the abundance of fruits and vegetables available in California’s central valley during the summer it is difficult to pick just one, but one all-time favorite is the Kingsburg sweet 100 tomatoes. I like to eat them in a salad or on pasta if any make it home from the farmer’s market — I’ll eat them out of the basket!ReplyCancel

  • Kristin R11/07/2014 - 2:40 pm

    This summer I am looking forward to planting my “verticle” gardens to hang from my fence!

    My favorite summer food is (hands down) watermelon! This season has brought so many scrumptious, sweet and mouth watering melons to my table,its an endless amount of pure bliss!ReplyCancel

  • Anna11/07/2014 - 3:29 pm

    My favourite summer fruit is local strawberries. And my favourite way to eat them is right out of the box after I buy them, walking around the farmers market.ReplyCancel

  • Erin11/07/2014 - 6:44 pm

    Looks great! This summer I’m looking forward to mastering the art of great, healthy ‘travel snacks’ and there is nothing better than basil being used for fresh pesto :)ReplyCancel

  • Elise Hill11/07/2014 - 7:48 pm

    I have been a longtime fan of Golubka and this cookbook looks like a glorious continuation on paper. This coming weekend I am crossing off my summer list, wine tasting and camping along the Oregon coast. My favorite summer vegetable would have to be sun-ripened tomatoes consumed with burrata and sea salt because it reminds me of my honeymoon in Big Sur, CA.ReplyCancel

  • Alison11/07/2014 - 9:38 pm

    Berries! As many different ones as I can get my hands on!! Hopefully I will get to fit in a day on a picking farm in, before the season is over.ReplyCancel

  • Anya11/07/2014 - 10:16 pm

    Laura, I am so, so honored! Thank you for such a kind, thoughtful review – you saw in the book exactly what I hoped readers would see. Hope you get to try the crumble soon :)ReplyCancel

  • Cait12/07/2014 - 10:50 am

    My favorite is fresh corn from the farmers market- grilled with cilantro lime butter, or roasted, cut off the cob, and in a salad with cherry tomatoes, avocado, crab meat, and a honey lime vinaigrette. Yummmmm!

    Summer to do list? Books- reading as many as I can out in the sunshine!ReplyCancel

  • Samantha12/07/2014 - 11:39 am

    This recipe looks outrageously good.

    My favourite summer fruit are cherries, eaten by the handful directly from the tree. Preferably after biking to the orchard!ReplyCancel

  • Leah12/07/2014 - 11:51 am

    Stunning photos as always!!

    I would love to have an outdoor picnic this summer complete with a fancy picnic basket.

    My favorite summer fruit is peaches and I love a good peach cobbler :)ReplyCancel

  • Kaitlin12/07/2014 - 9:51 pm

    Grilled peaches with homemade ricotta, honey, and a pinch of salt is a summer favorite and I’m hoping to go blueberry picking in Mississippi!ReplyCancel

  • Sarah12/07/2014 - 11:01 pm

    I was introduced to your blog recently and find myself browsing it often for inspiration and recipes! It truly is a beautiful place to visit! Myself and my family are gluten, dairy and meat free. Anya’s cookbook sounds like a wonderful fit for us! Her recipes that you mentioned have piqued my interest. I would love a copy of her book! To answer question number two, my favourite summertime veg is snap peas. I love their sweetness, and the warmth of the sun soaked pods juxtaposed with the cool crunch of the peas inside. I like them best straight from the plant still standing in my garden. I especially like when my kids are by my side sharing them with me!ReplyCancel

  • Tess13/07/2014 - 3:36 am

    The flavours here are so intriguing! I can’t wait to visit my dad who lives far away, as is summer tradition. I just moved to Minneapolis from Winnipeg, Canada and I really look forward to exploring Minnesota on camping trips during these brief but beautiful warm months. Juicy nectarines, peaches, strawberries and cherries are my favourite summer foods. I’m going to make a tart with fresh strawberries so very soon!ReplyCancel

  • Lydia Claire13/07/2014 - 3:54 am

    Strawberries mixed in with vegan yogurt!ReplyCancel

  • Liz S.13/07/2014 - 7:28 am

    My favorite summer fruit = fresh bing cherries. I eat them with raw walnuts or on top of coconut milk ice cream.ReplyCancel

  • Marie13/07/2014 - 7:40 am

    Salads! Soft butter lettuce from Josh and Melissa’s farm and Tokyo turnips, purple radishes, green onions and hemp seeds sprinkled all over, dressed with a yummy maple syrup, lemon juice, garlic and balsamic dressing! Oooh! So good that we dream about it and celebrate the start of the Farmers’ Market season by taking the day off so we can take the time to catch up with everyone, and check out new vendors. Love Summer and all the salad possibilities that lie ahead!ReplyCancel

  • Christy13/07/2014 - 9:20 am

    My favorite summer produce is rhubarb – I love to eat it in strawberry-rhubarb pie! It makes me think of my grandparents and how they always grew rhubarb specifically for strawberry-rhubarb pie :DReplyCancel

  • Jessica Brown13/07/2014 - 9:26 am

    I love making paletas, it is a wonderful contrast to the suffocating humidity of New York City in the summer. My favourite to date is jalapeño and pinapple. I can’t have a weekend in the city without a picnic in the park, people watching – two essentials… portable speakers and cheese!ReplyCancel

  • Ursula13/07/2014 - 10:15 am

    1) We crossed off setting up a hammock chair in the backyard to cozy up and read with my four year old.
    2) We really love our arugula, cilantro and mint straight out of the garden. Otherwise, making your Vanilla-Stewed Rhubarb is always a favourite, and we never go without watermelon mint popsicles in the freezer!ReplyCancel

  • Cristina13/07/2014 - 10:41 am

    Your blog is awesome.

    Tomatoes, hands down. Roughly cut and topped with sea salt, basil and a generous glug of extra virgin olive oil. Stir and let sit until the juices start running then eat and sop it all up with a fresh baguette.ReplyCancel

  • Leanne13/07/2014 - 11:24 am

    1. i am making the forest hike a regular weekend trip
    2. tomatoes on toast with basil and honey – tastes like summer every time

    your blog is beautiful and makes me excited to cook. couldn’t ask for more :)ReplyCancel

  • Heather13/07/2014 - 12:41 pm

    This past week I crossed off my must-have summer adventure: overnight camping on a mountaintop in the Smoky Mountains. After quite a wild thunderstorm in the evening, we were treated to a lovely foggy morning hike through the forest.

    Tomatoes and corn on the cob win the fruit/veg of summer contest for me. I like thick slices of tomato, topped with plain yogurt, fresh basil, and s+p. And I like my corn grilled and topped with a chili-butter.ReplyCancel

  • Emm13/07/2014 - 1:53 pm

    I am obsessed with zucchini spaghetti! I just made some with pesto last night. I finally purchased a spiralizer and I highly recommend it. The Vibrant Table sounds like my kinda book! I would love to have a copy. This summer I want to:

    Host a candlelight dinner for 20 in my backyard – we did it two years ago and it was magical. Something about a balmy night and the sound of many friends enjoying it together.

    Make a dessert with sweet, sweet pluots. Maybe a cobbler – I like crisps, but I’m craving that cake-y batter with the intense juice from the fruit.ReplyCancel

  • Rachel B13/07/2014 - 3:04 pm

    1. Take a day trip on my bike, outside of NYC.
    2. Grilled peaches and halloumi cheese. As an appetizer, while preparing a gourmet meal for friends and family.ReplyCancel

  • Christa13/07/2014 - 5:26 pm

    Oh my, lovely.

    Definitely blueberries, eaten right off the bush. My favorite PIYO place just opened today, and I’m going Wednesday. Can’t wait!ReplyCancel

  • Amanda13/07/2014 - 8:08 pm

    Love the recipe! I discovered kohlrabi this summer, and love it in a simple vinegar-based coleslaw.ReplyCancel

  • Meg13/07/2014 - 8:13 pm

    This looks DIVINE! I’ve had CRAZY cravings for zucchini pasta and pesto lately (what can I say–summer = basil = ALL THE PESTO!!) so this is definitely happening soon. The peaches are an unexpected addition but, no doubt, delicous.

    I’d have to say my favourite thing about summer is going for a nice relaxing run or walk in the evening, just as the sun is going down and the breeze is cooling off.

    Happy summer!ReplyCancel

  • sophie wolanski13/07/2014 - 8:15 pm

    It’s too hard for me to choose one blanket summer favorite, but right now having just come back from a trip to Brazil, where they’re really not about the vegetable or good fresh bread, I’m obsessed with: a perfectly CREAMY AVOCADO spread extra thick on a slice of SPROUTED MICHE, topped with a WHITE ANCHOVY and a good squeeze of LEMON. Ooooh and fresh, crunchy, spicy RADISHES dipped in whipped BUTTER topped with SALT.Omg my stomach is rumbling I need to go……….ReplyCancel

  • S Brenner13/07/2014 - 9:24 pm

    1. Something seasonal you plan to cross off your list this summer: seeing the sun for as many of the next weekends as I can (i.e. escaping the San Francisco summer fog).

    2. Your favourite summer fruit or vegetable and your go-to way to eat it: Current favorites, heirloom tomato sliced and garnished with crumbled feta cheese, oregano, and nice olive oil (great accompaniment to a homemade herb and fennel spanikopita w/ spelt dough) OR any berries or watermelon I can get my hands on. I’m particularly into making ‘fresca’ (w/o extra sugar)…water, ice, and a few strawberries or pieces of watermelon into the blender. Verrry refreshing!ReplyCancel

  • kelli heidtmann13/07/2014 - 9:40 pm

    I am going to build myself an outdoor sleeping area, covered and screen, cool and breezyReplyCancel

  • Cristina Lopez14/07/2014 - 1:43 am

    my summer goal is to go on a road trip up north, and enjoy and revel in the beauty of summer minus the crazy heat waves. preferably with my dog :)ReplyCancel

  • Kristin14/07/2014 - 6:05 am

    Asparagus!!!! We love to put a little olive oil, lemon and a secret seasoning mix that has a little kick to it then put them on the grill. Delicious!ReplyCancel

  • Deanna14/07/2014 - 2:55 pm

    This summer I’m learning how to grill! I finally bought a grill after 2 years so I’m hoping to find some good recipes and not burn everything :). I love zucchini pasta and this recipe looks amazing. Thanks for sharing!ReplyCancel

  • Kasey14/07/2014 - 4:21 pm

    I have been loving seeing all these zucchini noodles! I’ve only recently started making them, and am totally hooked. Thea edition of peaches and pesto?? Just. Brilliant. xoReplyCancel

  • […] This one requires a julienne peeler to make the zucchini “noodles,” though you could use a regular peeler and then just stack and slice the zucchini as thinly as possible. But basically you just make pesto with pumpkin seeds in a food processor, mix with the zucchini strands, and add peaches. Get the recipe. […]ReplyCancel

  • Ashlae15/07/2014 - 10:24 am

    I’ve been wanting to try the zucchini spaghetti ever since I got my hands on the book – but the last time I ate raw zucchini I was bed ridden for two days with what I still swear is the worst stomach bug I’ve ever had. It probably wasn’t the zucchini, but every time I look at zucchini noodles I’m taken back to that terribly miserable day. However, that pesto is another story. I’m gonna smother some brown rice noodles in it later tonight and *maybe* shred some zucchini on top. BABY STEPS, YO.

    PS – Your photos always make me swoon. And I think I tell you that every time.ReplyCancel

  • […] This one requires a julienne peeler to make the zucchini “noodles,” though you could use a regular peeler and then just stack and slice the zucchini as thinly as possible. But basically you just make pesto with pumpkin seeds in a food processor, mix with the zucchini strands, and add peaches. Get the recipe. […]ReplyCancel

  • […] Zucchini Spaghetti with Pumpkin Seed Pesto + Peaches is my kind of summer […]ReplyCancel

  • well, hello monday… |21/07/2014 - 8:01 am

    […] my ‘i NEED all these things. right. now.’ list: one. two. three. four. […]ReplyCancel

  • […] what was it that finally had me take the plunge? Seeing this beautiful recipe. I wanted to make pretty little delicate raw zucchini noodles too. I think it was […]ReplyCancel

  • Brian @ A Thought For Food22/07/2014 - 9:50 pm

    I can’t remember if I posted on this or not… the recipe seems somewhat familiar but I just can’t recall if I ever told you how beautiful it is. I’m kind of obsessed with everything in this dish. Especially the pesto. I could eat pesto every day and be a happy camper.ReplyCancel

  • […] zucchini spaghetti with pumpkin seed pesto and peaches. […]ReplyCancel

  • Kathryne01/08/2014 - 10:06 am

    Laura, gorgeous photos, as always. Anya’s book is lovely. It’s so fun to see others’ visual interpretations of recipes. Your kitchen! I love it. Can we talk sometime about how you sealed those counters? I got a kitchen island from Ikea with a similar top and it doesn’t look so good.ReplyCancel

  • Denise03/08/2014 - 12:56 am

    Thank you for the inspiration. This is my favorite summer lunch. Pumpkin seeds are a perfect replacement for pine nuts-I’m allergic to tree nuts.ReplyCancel

  • wiaw: peach edition |06/08/2014 - 8:03 am

    […] sound like a weird combo, right? no. you are wrong. i found this little recipe on pinterest (gosh, i drool over her food!!) and even added it to a well, hello monday…post. […]ReplyCancel

  • […] Zucchini spaghetti with pumpkin seed pesto and peaches (hopefully our rental has a vegetable peeler!) […]ReplyCancel

  • Kelly @ Nosh and Nourish10/08/2014 - 11:56 am

    You’re my new favorite blog!!! I am making this for lunch and couldn’t be more excited! xoxo, KellyReplyCancel

  • Roasted Pumpkin Seeds and Pesto20/09/2014 - 10:11 am

    […] idea of using pumpkin seeds for making pesto was inspired by The First Mess blog post. I´ve adapted it to a low fodmap friendly […]ReplyCancel

  • Tess29/09/2014 - 7:19 pm

    Just a question from someone who’s wondering about starting a cooking blog, do you get permission from the cookbooks you post recipes from? Or is it enough that you source/mention where you got them and aren’t claiming they are your own ideas.ReplyCancel

    • Laura Wright30/09/2014 - 8:25 am

      Hi Tess,
      For this particular recipe, I was promoting my friend Anya’s book on her + her publisher’s request, so I did have very explicit permission to re-print her recipe. Here’s a great article on recipe attribution for future reference though.
      -LReplyCancel

  • Toby01/07/2015 - 6:09 pm

    This is delicious! I added some asparagus for fun but otherwise followed this exactly. Loved it!ReplyCancel

  • […] Solutions for overzealous gardens | via the First Mess […]ReplyCancel

under a cherry tree // the first messpin it!View full post »

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  • Melissa03/07/2014 - 5:52 am

    This looks absolutely delicious. If I don’t have kombucha what would I use instead? It’s winter here in Australia so summer seems like a lid stance memory.ReplyCancel

    • Laura Wright03/07/2014 - 8:05 am

      Hi Melissa, you can sub the kombucha with almond or any other plant based milk.
      -LReplyCancel

  • Kathryn03/07/2014 - 6:07 am

    When the images are as beautiful as yours always are Laura, I don’t think anyone’s going to complain about having more of them! Happy summer friend xoReplyCancel

  • Elzette03/07/2014 - 7:16 am

    Oh wow. Have bookmarked this. I need to host a BBQ day where I make exactly all of this in the post, for the day! Like a copy and past effect… ;)
    Looks SO good! And lovely photos!ReplyCancel

  • Brian @ A Thought For Food03/07/2014 - 8:06 am

    Ok… now I know the two of us would be friends. This has my two favorite things… well, actually, three if we include the cheesecake (I can look past the vegan/raw element because I’m sure it’s incredibly creamy).ReplyCancel

  • mimi03/07/2014 - 9:11 am

    Such beautiful photographs. Your grilled veggies with cherries is really intriguing! I just wish I liked bourbon…ReplyCancel

  • Amy @ Parsley In My Teeth03/07/2014 - 9:18 am

    Wonderful recipes for the holiday weekend! And your gorgeous photos make them even more enticing. Summer’s off to a great start!ReplyCancel

  • michelle03/07/2014 - 9:44 am

    Gorgeous! All of it! I have a giant bottle of Makers Mark that is so ready for that libation this weekend. Also, nice glasses ;)ReplyCancel

  • lynsey03/07/2014 - 10:01 am

    I just bought that big ice cube tray and it is my new obsession… those big ice cubes are perfect for summertime drinks. Beautiful recipes!! xo.ReplyCancel

  • Grace03/07/2014 - 10:45 am

    I just want to soak this all in. So much beauty and feeling. It all looks wonderful!ReplyCancel

  • sil @ entre jardins03/07/2014 - 10:57 am

    That cherry cheesecake is sounds / looks divine, just my kind of dessert! Never used alcohol in my cheesecakes, does bourbon leave a strong taste? *silviaReplyCancel

    • Laura Wright03/07/2014 - 11:01 am

      Hi Sil! Bourbon is a bit strong, but it has a natural sweetness/smoky quality too. If it’s not your kind of thing, feel free to leave it out entirely–it won’t make an absolutely huge difference :)
      -LReplyCancel

  • Claire (Eat Well. Party Hard.)03/07/2014 - 12:05 pm

    I am in love.ReplyCancel

  • Christine03/07/2014 - 12:51 pm

    Everything you make always looks so beautiful! I am excited to try these, you might make a bourbon-drinker out of me yet!ReplyCancel

  • Kasey03/07/2014 - 3:00 pm

    I’m ALL about feeling things this summer. What a beauty! xoxoReplyCancel

  • Kate03/07/2014 - 4:37 pm

    I dig. Times three. Times infinity. Happy summer, Laura!ReplyCancel

  • […] Cherries + Bourbon, Two and a Half Ways from The First Mess […]ReplyCancel

  • […] your Yankee doodle whistle with these totally American beer-ritas or a delicious cherry bourbon summer sipper while rocking your best version of patriotic […]ReplyCancel

  • […] cherries and bourbon! give me all the cherries and […]ReplyCancel

  • Sini | my blue&white kitchen05/07/2014 - 11:38 am

    If you have cherries and Bourbon, nothing can go wrong, rigth? Ever so inspiring, Laura! Hope your July started bright and sunny. xoxoReplyCancel

  • Liz @ Floating Kitchen05/07/2014 - 12:19 pm

    Beautiful photos! I’m eating my weight in cherries this last few weeks. So good. This cocktail sounds really great!ReplyCancel

  • Ami@NaiveCookCooks05/07/2014 - 4:21 pm

    Girl, this cheesecake, those bourbon cherries and salad are so perfect together. Just what you need to enjoy with some friends!ReplyCancel

  • […] Encore une recette (enfin même deux) mais avec des cerises cette fois, et mon cœur balance pour ce… […]ReplyCancel

  • Kelly08/07/2014 - 10:32 am

    Girl, you are just so effing good. Virtual hugging you right now.ReplyCancel

  • Thalia @ butter and brioche09/07/2014 - 9:58 pm

    YUM. awesome flavour combination… thanks for the great recipe and interesting read. glad i stumbled across your website.ReplyCancel

  • Nikki@doctorsliferecipe10/07/2014 - 7:20 pm

    Hello summer !! I feel like I’m in heaven !!ReplyCancel

  • Kate @ ¡Hola! Jalapeño18/07/2014 - 4:48 pm

    Stunning photos! That drink looks killer, going to pour myself a tall one right now!ReplyCancel

  • Kerianne28/07/2014 - 11:42 pm

    I just made the cheesecake for friends of ours and she said “if this is what vegan/gluten free food tastes like, sign me up!”. It was SO delicious and I’m glad I added the Kombucha for the extra tang. Your recipes are my go-to’s. Thx for the constant inspiration and delicious healthy recipes!ReplyCancel

  • hannah22/05/2015 - 3:09 pm

    Hi Laura! So excited spring has come again and Spanish cherries have hit the UK so I’m excited to make this.

    Just a quick qu – what is “plain” kombucha? is it green or black tea?

    xxReplyCancel

  • hannah22/05/2015 - 3:11 pm

    oh and do you mean a mix of pine nuts/cashews or pick one…? I’ve never done a cheesecake with pine nuts, is that what you used?ReplyCancel

    • Laura22/05/2015 - 3:16 pm

      Hey Hannah! The plain kombucha that I buy is black tea-based from the Synergy/GT’s line. And I’ve made raw cheesecakes with just cashews, just pine nuts, and a mix of the two. All three were delicious! I think a mix with about 75% made up of cashews is preferred for me, but honestly whatever you feel like doing will most likely work out just fine! Let me know how it goes :)
      -LReplyCancel

      • Hannah Phoebe24/05/2015 - 1:16 pm

        Thanks! Most kombucha I’ve seen is made from green tea so I will keep an eye out. Although I got a lovely raspberry one today that’s made me want to try that, maybe less lemon, more raspberry kombucha and a raspberry-rosewater topping?ReplyCancel

  • Rebecca30/06/2015 - 12:10 am

    Laura,
    I just want to say there are sooo many of your recipes that I have tried and absolutely love! I cannot wait for your cookbook to come out. I happened to have all the fixings for this arugula + cherry salad (as is weirdly often the case with your recipes), and I’ve had it saved to try forever. I was quite skeptical about the bourbon vinaigrette but it is perfect with the cherries. It’s absolutely another winner among so many of yours! Cheers and happy cherry season!ReplyCancel

vanilla bean millet porridge w/ lavender strawberries + super seeds {via The Homemade Flour Cookbook} // the first messpin it!lavender // the first messpin it!vanilla bean millet porridge w/ lavender strawberries + super seeds {via The Homemade Flour Cookbook} // the first messpin it!
We’ve had our fair share of rain and thunderstorms in these parts lately. It’s been good for setting the mood when developing some recipes for fall and such, but more importantly it’s made for some cozy , very high quality mornings. Once we get into spring + summer, my days of sit-down breakfasts promptly come to a close. Sometimes I like to fix up a raw chia pudding or buckwheat porridge, but generally coffee/tea is just fine right away, and then maybe I’ll have a smoothie or some fruit (or a pastry, cuz sometimes you got to) later on. Something about the heat and umpteen million things to do outside pulling me away from those solitary early moments. View full post »

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  • Millie l add A Little18/06/2014 - 4:40 am

    This is so gorgeous – I absoloutely love the way you presented it!
    http://youtube.com/addalittlefoodReplyCancel

  • Kathryn18/06/2014 - 5:23 am

    I love the idea of taking a few moments of stillness at the start of the day and channeling that focus into a delicious bowl of goodness. Love your take on Erin’s recipe and the beautiful way you’ve brought it to life.ReplyCancel

  • Anne @AVeganAdventure18/06/2014 - 5:58 am

    This looks delightful! I’ve just started playing with making my own flours, so I’ll have to try this, and Erin’s cookbook as well. I don’t see the vanilla bean in the ingredient list though. Is it added to the porridge or the strawberries? Either would be fantastic I guess. Thanks!ReplyCancel

  • […] Chocolate Espresso Doughnuts // Berry Cobbler with Oat Dumplings // Grilled Polenta and Zucchini Salsa // Amaranth Pancakes // Tomato Basil Socca Pizza // Socca Pizza with Summer Squash and Feta // Nut Flour Crepes with Roasted Fruit //  Rhubarb Blueberry Apple Pie // Vanilla Bean Millet Porridge […]ReplyCancel

  • Anoushé18/06/2014 - 6:29 am

    Such beautiful pictures! I need to try this!ReplyCancel

  • I am so inspired by your peaceful perspective. I love that you see making breakfast as a chance for mindfulness. So often I am so busy multitasking through the breakfast hour I forget if I even had breakfast. It is just the dirty skillet on the stove that confirms that I had it. Love this idea. I have recently started getting into millet. It is a new favorite grain here.ReplyCancel

  • Sheila18/06/2014 - 7:16 am

    You take beautiful photos :)ReplyCancel

  • Leah18/06/2014 - 8:23 am

    There is something really calming about just easing into the day and it is hard to get motivated to put a lot of effort into breakfast and then cleaning it all up. But this is motivating me to do a little more breakfast cooking. Looks delicious! Gorgeous photos!ReplyCancel

  • Abby @ The Frosted Vegan18/06/2014 - 8:53 am

    So so pretty and gorgeous! I love that you capture the light and beauty of the everyday. Your words on just being are well heard, I needed to read that today!ReplyCancel

  • Lindsey18/06/2014 - 8:53 am

    I totally feel you on the being present/still tip! I am feeling that more than ever these days, especially when you feel like it’s all moving too fast. i wish you all the best moving into this new, beautiful season and can’t wait to see what you’re developing for the fall! hugs + deep breaths! xoReplyCancel

  • Ashley18/06/2014 - 8:55 am

    Your photos are a work of art. There’s so much life in them and they mirror your words perfectly. And this sentence… “Every week there are more things to do with new challenges, and in this season of life it feels like that notion has exploded times a thousand.” Your words are the thoughts I have but can’t put into words. :) — I’m kind of in love with millet porridge and Erin’s book is such a winner! Beautiful!ReplyCancel

  • Amy @ Parsley In My Teeth18/06/2014 - 9:03 am

    There is something about lavender that is very calming and peaceful. Such a stroke of brilliance to add it to this delicious breakfast!ReplyCancel

  • lynsey // lynseylovesfood18/06/2014 - 9:32 am

    reading your posts are so calming and energizing all in one swoop!! Mindfulness + the need to run to the kitchen immediately all wrapped into one!! xoReplyCancel

  • Grace18/06/2014 - 9:33 am

    I read your post all wide-eyed without blinking. These pictures, the light, the words and your styling – all so stunning!ReplyCancel

  • cheri18/06/2014 - 10:09 am

    I love Erin’s blog will have to order a copy of her book. Love what you did with the millet, beautiful pictures.ReplyCancel

  • Libby18/06/2014 - 10:15 am

    I feel like if I were to take a photograph of porridge, it would just look utterly unappetizing. But this is so gorgeous and beautiful (as are all of your photographs).
    I’ve never used lavender or millet in my kitchen but your recipes always tend to pull me towards directions that I’ve never taken before. I can’t wait to try it. It sounds truly delicious.ReplyCancel

  • Julia18/06/2014 - 11:20 am

    Laura, how do you grind the millet? Can I do it in an improvised way since I don’t have a coffee grinder?ReplyCancel

    • Laura Wright18/06/2014 - 5:26 pm

      Hi Julia, you could certainly use a food processor or a blender, if either of those options is available to you.
      -LReplyCancel

  • Rose Citron18/06/2014 - 3:43 pm

    Amazing idea! I love millet, I have to try this porridge :)ReplyCancel

  • hannah18/06/2014 - 7:28 pm

    Laura, I ALWAYS find your words and recipes are sooo in tune with what I am thinking/feeling/craving at any given moment. How funny! And lovely.
    How long did the millet take to cook?
    h xxReplyCancel

    • Laura Wright19/06/2014 - 7:59 am

      Hi Hannah! I would say the millet took a good 10-12 mminutes to get to proper thickness, with fairly constant whisking.
      -LReplyCancel

  • Lisa @ Simple Pairings18/06/2014 - 9:08 pm

    Love this! I’m a big fan of wholesome dishes like this. My current favorite is buckwheat, but your millet version looks fabulous, too. The strawberries make it look so appetizing. I also love the ‘super seeds’ part!ReplyCancel

  • Jen from New Hippie Kitchen18/06/2014 - 9:22 pm

    Wow! What a great idea. I love polenta and this would be a great alternative to using corn. Can’t wait to try it.ReplyCancel

  • Shelly @ Vegetarian 'Ventures18/06/2014 - 10:15 pm

    Isn’t ‘The Homemade Cookbook’ so wonderful? It’s been rainy here and I’ve been enjoying cuddling up with some new cookbooks as well! This porridge you made is gorgeous as always!ReplyCancel

  • Irene @ {a swoonful of sugar}19/06/2014 - 8:14 am

    This is such a gorgeous post! Now I’m just dying to get my hands on some edible lavender! Beautiful flavour combos :)ReplyCancel

  • […] and Kate (GF) Nut Flour Crepes with Roasted Fruit from Shanna + Tim of Food Loves Writing (GF) Vanilla Bean Millet Porridge with Lavender Strawberries + Super Seeds from Laura of The First Mess (Vegan + GF) Sweet Potato and Lentil Gnocchi from Kathryn of London […]ReplyCancel

  • Ida Skivenes20/06/2014 - 3:40 am

    I just made this (topped with apricots and blueberries instead of the lavender strawberries though), it’s very easy and utterly delicious. The only thing that confused me was where the vanilla bean comes in? It’s mentioned in the title and further up the text but not in the ingredients or the instructions. However, I just threw in some vanilla into the porridge as it was cooking and it worked fine. Thanks for a great new recipe for my breakfast repertoire! :)ReplyCancel

  • […] vanilla bean porridge with lavender strawberries. all over the […]ReplyCancel

  • Alessandra21/06/2014 - 3:23 pm

    You had me at lavender! Looks absolutely amazing as always!ReplyCancel

  • Sini | my blue&white kitchen22/06/2014 - 9:44 am

    This porridge is just way too beautiful. Absolutely in love with this recipe and these pictures!ReplyCancel

  • Our Food Stories23/06/2014 - 10:56 am

    oh my…that looks SO delicious!! can you please send it over to berlin for breakfast ;)
    xx
    laura&noraReplyCancel

  • […] Un porridge au millet et avec… des fraises. […]ReplyCancel

  • Susan25/06/2014 - 2:39 pm

    too tempting not to try!ReplyCancel

  • spotlight | This is for Real26/06/2014 - 6:51 pm

    […] is one of my very favorite grains, but I haven’t tried it for breakfast […]ReplyCancel

  • […] Vanilla Bean Millet Porridge with Lavender Strawberries from The First Mess […]ReplyCancel

  • […] Love this month goes to The First Mess and her take on Vanilla Bean Millet Porridge with Lavendar Strawberries. I imagine eating this is like holding on to spring a little longer, plus it would be a perfect […]ReplyCancel

  • Angela Brown02/07/2014 - 12:44 pm

    Holy God…these pictures are gorgeous! The third in this post is simply beautiful! Really lovely work!ReplyCancel

  • Tom12/07/2014 - 1:04 am

    Hey , this recipe look amazing , but I just wanted to know if I can use ground quinoa instead ground millet ?!?! Have a nice day ….. !!!!!ReplyCancel

    • Laura Wright14/07/2014 - 8:58 am

      Hey Tom, I’ve never tried quinoa in this application, but I think it’s worth a shot. Might have a bit of a stronger flavour profile than the millet–and it’ll definitely cook faster, which is a bonus. Let me know if it works!
      -LReplyCancel

  • […] Vanilla Bean Millet Porridge with Lavender Strawberries + Super Seeds (GF + Vegan) || Laura of The F… Nut Flour Crepes with Roasted Fruit (GF and Grain-Free)|| Shanna + Tim of Food Loves Writing Dark Chocolate & Apricot Oat Cookies (GF) || Shelly of Vegetarian Ventures Chocolate Espresso Doughnuts (GF) || Ashley of Edible Perspective Tomato Socca Pesto Pizza (GF) || Alanna of The Bojon Gourmet Socca Pizza with Summer Squash and Feta (GF) || Kathryne of Cookie and Kate Tomato Basil Socca Pizza (GF) || Winnie of Healthy Green Kitchen Berry Oat Cobbler || Kasey of Turntable Kitchen Sweet Potato Lentil Gnocchi (GF) || Kathryn of London Bakes Buckwheat Dutch Baby (GF) || Sonja + Alex of A Couple Cooks Flax and Oat Porridge with Grilled Peaches (GF) | Adrianna of A Cozy Kitchen Quinoa Crusted Cauliflower Steaks (GF) || Nicole of Eat This Poem Brownie Thins (GF + Grain Free) || Megan from A Sweet Spoonful Cinnamon Raisin Amaranth Pancakes (GF) || Grace from The Sunday Table Grilled Polenta with Raw Zucchini Salsa (GF + Vegan) || Jeanine of Love and Lemons Grilled Polenta with Cooked Zucchini Salsa (GF + Vegan) || Elizabeth of Brooklyn Supper Rhubarb Blueberry Apple Pie || Sarah of The Vanilla Bean Blog Sour Cherry Galette (crust from book) || Alison of This Homemade Life  Sweet Corn and Ricotta Ravioli Zucchini and Corn Empanadas  Grapefruit Barley Scones Mini Spinach Quiche with Flaxseed Crust (on The Kitchn) Berry and Oat Cobbler + Review of the Book on Nourished Kitchen […]ReplyCancel

  • Caitlin @ teaspoon13/07/2014 - 3:54 pm

    I’m so excited to try this! I just found out I’m allergic to oats and eggs and most gluten, so breakfast is a bit difficult to say the least. Millet is all good though! Can’t wait to try it out. That cookbook sounds pretty awesome as well.ReplyCancel

  • Kate @ ¡Hola! Jalapeño15/07/2014 - 6:49 am

    I have everything to make this and now I can’t wait for breakfast! I’m always looking for new ways to eat millet, I’ve found a room temp salad is my favorite, but have never tried it ground. Thanks!ReplyCancel

  • […] Credit / Recipe Link : The First Mess […]ReplyCancel

  • […] healthy living bloggers and their endless iterations of oatmeal.   I practically swooned over this vanilla bean millet porridge with lavender strawberries and super seeds on The First Mess and can’t wait to try all three breakfast oatmeals posted this week on […]ReplyCancel

  • […] tried it once without success, but I saw this recipe and thought I should give it another go. Good thing I did. I think the coconut oil mixed […]ReplyCancel

  • […] Try now: Vanilla bean millet porridge with lavender strawberries + super seeds […]ReplyCancel

  • clp07/10/2014 - 12:53 am

    the pictures are beautiful and recipes sound amazing. on this porridge: how much cinnamon or cardamom? it just says “1/2″… thank youReplyCancel

    • Laura Wright07/10/2014 - 3:16 pm

      Hey clp, fixed up the recipe to clarify. It’s a 1/2 teasoon of either ground cardamom or cinnamon. Thanks for spotting that!
      -LReplyCancel

  • […] to get creative. Having seen this baked beans approach to lentils from Tara and knowing that millet ground for porridge is very corn/polenta-like, I sort of stumbled into a solution. I like Kristy’s book because, […]ReplyCancel

  • […] Now that you’re informed with millet, start incorporating it into your diet with a honeyed recipe speckled on The First Mess. Get a full recipe here. […]ReplyCancel

  • […] and Kate (GF) Nut Flour Crepes with Roasted Fruit from Shanna + Tim of Food Loves Writing (GF) Vanilla Bean Millet Porridge with Lavender Strawberries + Super Seeds from Laura of The First Mess&n…(Vegan + GF) Sweet Potato and Lentil Gnocchi from Kathryn of London Bakes (GF) Chocolate […]ReplyCancel

  • […] time I wanted to try a creamed version, and I thought this recipe from The First Mess sounded delicious. I didn’t have lavender on hand, so I tried a version of a spiced strawberry […]ReplyCancel

Kimberleypin it!View full post »

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  • Jo from yummyvege12/06/2014 - 6:43 am

    Wow this looks amazing, love the colour sombinations and “meaty” portobellos are making me hungry!ReplyCancel

  • Millie l Add A Little12/06/2014 - 7:09 am

    Yum! These look so delicious – love the sound of the marinade on the mushrooms and I would love to grill them on the bbq!
    http://youtube.com/addalittlefoodReplyCancel

  • How to Philosophize with Cake12/06/2014 - 7:27 am

    That cookbook DOES sound mind-blowing. Will have to check it out sometime! Love the banh mi with homemade pickled vegetables, that sounds delicious. :)ReplyCancel

  • Abby @ The Frosted Vegan12/06/2014 - 8:34 am

    I’m totally not a mushroom person (I know!), but this still looks amazing, I can’t wait to pick up her book!ReplyCancel

  • la domestique12/06/2014 - 8:43 am

    All I can say is, “Amen, sista!” Love what you say here about cookbooks and recipes. I can’t wait to get my hands on Kimberley’s book!ReplyCancel

  • Sini | my blue&white kitchen12/06/2014 - 9:26 am

    You’re such a talented writer; once again, I loved to read your post. I can’t wait to get my hands on Kimberley’s book! It seems like (almost) the whole food blogging community is raving about it. It must be truly stunning. In the meantime, I might make these banh mi which look absolutely delicious! The portobellos sound wonderful; I don’t think I’m going to have a craving to add any meat. Really who need meat when there are this amazing vegetables in the game?ReplyCancel

  • Kathryn12/06/2014 - 10:08 am

    I’m anxiously awaiting the arrival of my copy. I’m sure, as you predict, that it’s going to be one of those game-changer cookbooks that changes the way I think about food. I love your interpretation of this recipe too and the way you’ve captured it; it does true justice to Kimberley’s book.ReplyCancel

  • Rachael | Spache the Spatula12/06/2014 - 3:31 pm

    I am a bahn mi junkie, but I’ve never had one with portobello. These look fantastic and I need to be eating one right this second!ReplyCancel

  • shanna mallon12/06/2014 - 4:27 pm

    What a beautiful tribute and a meaningful one. Also girl. YOUR PICTURES! Prettier with every post, I mean it.ReplyCancel

  • […] craving a Bahn Mi with Portobellos and Pickled Vegetables from The First […]ReplyCancel

  • Sara13/06/2014 - 6:22 am

    Hi Laura,
    In which culinary school did you go ?

    (Oh, and sorry for my poor English)

    SaraReplyCancel

    • Laura Wright13/06/2014 - 7:49 am

      Hi Sara! I attended the nutritional culinary program at George Brown College in Toronto, Ontario.
      -LReplyCancel

  • […] would love to get my hands on one of these portobello bahn mi’s, some of this coconut and pistachio vegan ice cream and a few beer-battered onion […]ReplyCancel

  • Grace13/06/2014 - 10:33 am

    Dang Laura, so fabulous! This is the ultimate summer sandwich, piled high with fresh veg and fragrant herb. Your pictures make me want to grab a sandwich, stand on your porch, chow down and chat about vibrant food!ReplyCancel

  • Kimberley13/06/2014 - 12:39 pm

    I love all of this so much. I cannot wait to make your version with portobellos. I love your creativity with food, it’s so inspiring. And I was kinda floored by your words. You rule!ReplyCancel

  • ATasteOfMadness13/06/2014 - 11:19 pm

    Oh my god. I want the book!ReplyCancel

  • kristie @ birchandwild.com14/06/2014 - 8:59 pm

    This looks so delicious. I might have to try to make a gluten free version. The colors of the vegetables really pop in your photos, which are beautiful. Thank you for sharing!ReplyCancel

  • […] On enchaîne avec une recette de banh mi vegan qui me fait saliver. […]ReplyCancel

  • […] Banh mi with portobellos and pickled vegetables ~ this sounds amazing. […]ReplyCancel

  • Pre17/06/2014 - 4:24 pm

    This looks amazing! So happy to have found your blog. I can’t wait to try this recipe.ReplyCancel

  • alia18/06/2014 - 12:42 pm

    This recipe is what dreams are made of. Would it be ok to pickle the veggies overnight? or are they really only meant for a short pickle period? also, how long might they keep? (i’m dreaming of making a big batch and eating them throughout the week)
    thanks!ReplyCancel

    • Laura Wright19/06/2014 - 8:03 am

      Hi Alia, I think you could pickle the veggies overnight if you cut them thicker than what I show in my photos. I only did the julienne strips so that I could have them right away. In Kimberley’s book she recommends draining the pickles once their soft enough and storing them in a covered container in the fridge. I imagine if you cut the vegetables into bigger pieces, you could get away with leaving the pickling liquid while they refrigerate overnight. Hope this helps!
      -LReplyCancel

  • Sara27/06/2014 - 4:23 pm

    Oh hi Vibrant Table on your bookshelf :-)ReplyCancel

  • […] banh mi sounds […]ReplyCancel

  • […] green rice salad with nectarines and corn // summer squash pasta with green goddess dressing // grilled halloumi with blueberries // grilled halloumi with strawberries // vegan banh mi […]ReplyCancel

  • annie tucker23/09/2014 - 3:53 pm

    i just got kimberly’s book and i am loving it! her banh mi definitely stuck out so I love seeing your version of it!

    your food is beautiful!ReplyCancel

  • Simone06/10/2014 - 9:19 pm

    I LOVE this recipe! Made these last night, but sautéed little nut burgers with the same flavors you recommended for marinating the mushrooms PLUS I baked my own Vietnamese baguettes! It was an incredible dinner (albeit 5.5 hours in the making). I feel like my victory is OUR victory. Thanks Laura! High five!ReplyCancel

    • Laura Wright07/10/2014 - 3:18 pm

      Hey Simone,
      You made your own baguettes too?!! So great! Love that level of commitment and the sound of your version with nut-based burgers. Too cool. Glad it worked out!
      xo LReplyCancel

  • […] First Mess –  Kimberley’s banh mi with portobellos + pickled vegetables […]ReplyCancel

  • Abigail23/02/2015 - 12:42 am

    I have made these sandwiches several times and I love them! I’m not vegan though so I use regular mayo to make the aioli. It’s a fresh, quick light meal- perfect for a weekday night.ReplyCancel

  • […] If you love portobello mushrooms, check out The First Mess recipe for banh mi with portobellos and pickled vegetables. […]ReplyCancel

charred broccoli + tofu stuffed avocados with  sweet lemon curry sauce // the first messpin it!chive blossoms // the first messpin it!ingredients for charred broccoli + tofu stuffed avocados with  sweet lemon curry sauce // the first messpin it!marinating some tofu // the first messpin it!to be grilled // the first messpin it!
I took a little holiday from here and I really hope you don’t mind. Two weeks away from this space in the middle of spring-to-summer felt a bit indulgent and lazy until I realized that hey, I was never aiming for an endless conveyer belt of super-pretty-health-fun-wow-tasty-vibes with this site anyway. Almost three years of creating and sharing here, and I think I finally just grasped what the point of it really is. View full post »

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  • Emily @ Cortado Chronicles05/06/2014 - 6:14 am

    Um, yes. Yum. What a great recipe to come back with.
    Being a vegetarian, BBQs in the summer months have been lingering in the back of my mind – how will others cope with my dietary requirements?!
    I might throw my own ‘veggie’ BBQ party. Show non-veggies that BBQs sans meat can be exciting and fun too.ReplyCancel

  • Valentina05/06/2014 - 7:10 am

    Your photos make me really hungry!!! :D I’ll try this recipe, my boyfriend ate grilled avocado some years ago in Spain and sometimes it asked to make it for him – I’ve never tried it yet!ReplyCancel

  • Magda05/06/2014 - 7:23 am

    Indeed, if your blog was a conveyer-belt of recipes and photos, it would be a bad thing. Spontaneity and people writing after they have lived something in the real world, it’s what it’s all about.
    Thanks for your words and for a great recipe.ReplyCancel

  • anoushe05/06/2014 - 7:53 am

    This looks amahzing!! :)ReplyCancel

  • Millie l Add A Little05/06/2014 - 8:59 am

    Gorgeous post as usual and those charred avocados look super tasty!
    ReplyCancel

  • Sini | my blue&white kitchen05/06/2014 - 9:06 am

    Grilled avocado? And if that’s not enough, filling that damn delicious looking grilled avocado? Girl, you’re a genius! Can’t wait to get into some summer grilling at our summer cottage. Will definitely make this recipe. Also, that second photo just blew my mind. Nature’s beauty which you’ve captured so perfectly.ReplyCancel

  • The Naked FIg05/06/2014 - 9:21 am

    This looks out of this world! I don’t even have words. Just WOW.ReplyCancel

  • Monica05/06/2014 - 9:21 am

    These photos are gorgeous, this recipe looks amazing, and I have those same flats! :) Therefore, this post is awesome.ReplyCancel

  • Amy @ Parsley In My Teeth05/06/2014 - 9:35 am

    Wow! Wherever you went for two weeks, can I go there?? Profound writing. Out of the box recipe. You go girl! Total awesomeness.ReplyCancel

  • Kierstan05/06/2014 - 9:38 am

    Well deserved time away from this beautiful blog.

    Your photos and recipe are deliciously amazing. A perfect meal for a summertime BBQ, enjoyed with friends.ReplyCancel

  • cynthia05/06/2014 - 10:21 am

    Holy wow. This looks and sounds so phenomenal, Laura. If this isn’t super-pretty-health-fun-wow-tasty, I don’t know what is.

    Also, it was so crazy awesome to meet you last week! You are every bit as chilled-out rad and fabulous that I imagined you to be.ReplyCancel

  • Erica C. Barnett05/06/2014 - 12:36 pm

    Wow. That photo of the tofu and garlic chives looks like a flower garden. Lovely (and I can’t wait to make this!)ReplyCancel

  • Sophie05/06/2014 - 6:27 pm

    Yum, this looks amazing! Thank you so much for your honest words, Laura. Sometimes I need to be remined that trying my hardest and learning along the way is the best accomplishment of all.ReplyCancel

  • kristie @ birchandwild.com05/06/2014 - 8:24 pm

    This looks so delicious and summer perfect! I can’t wait to try it. And beautiful photos, as usual!ReplyCancel

  • Sophie05/06/2014 - 8:28 pm

    Wow, I don’t think I’ve ever seen tofu looking so beautiful! It must have been difficult to remove it from the marinade.. beautiful blog and photos.ReplyCancel

  • Dick Punch05/06/2014 - 11:30 pm

    I thought doze purdy purple flowers were fireworks in the dark picture. Mad decent.
    Laura: Hi Nicole!ReplyCancel

  • Légumes | Pearltrees06/06/2014 - 4:03 am

    […] charred broccoli + tofu stuffed avocados with sweet lemon curry sauce […]ReplyCancel

  • […] Linked from: www.thefirstmess.com […]ReplyCancel

  • This just looks SOOOOO gooood!!!!!! I’m in love with tofu and have recently started cooking a lot with this magic ingredient! I love the charred look on the broccoli and that curry sauce is like the best thing ever!!!!!!!ReplyCancel

  • sarah06/06/2014 - 3:20 pm

    ‘but I’ve always been more interested in growth and how we get to there as a community, even if the “there” changes and moves along. How we work together and relate to pull ourselves out of a difficult spot or a challenge, I’m into that.’ Yes. Most my life I focused on end points and was always trying to arrive at some perfect place, or state. But it’s just all about the process, and one I figured that out, life became a much more beautiful place.

    I appreciate your musings and thoughtfulness so much. And I never got to hug you goodbye! But that just means we have to see each other soon, right?xx

    ps. grilled avocados? amazing.ReplyCancel

  • […] stuffed avocados with sweet lemon curry. i can get behind this […]ReplyCancel

  • jade08/06/2014 - 7:00 am

    These photos are simply stunning – I am completely blown away.
    You are a very talented lady, Laura.ReplyCancel

  • la domestique08/06/2014 - 7:33 am

    I love everything about this post. The sun is shining and I’m off to fire up the grill!ReplyCancel

  • […] permanent auf der Suche nach vegetarischen Grill-Rezepten – und bin fündig geworden: bei The First Mess sah ich gegrillte Avocados, mit einer Tofu-Brokkoli-Füllung, dazu gibt es eine süße […]ReplyCancel

  • Jeanee09/06/2014 - 10:18 am

    This loos SO GOOD! The photo of the seasoned tofu needs to be hung on the wall as a piece of framed art.ReplyCancel

  • Lindsay10/06/2014 - 8:13 am

    Thanks for this timely post. Love all of your images and recipes. Keep up the good work!ReplyCancel

  • Grace from The Big Reveal10/06/2014 - 11:51 am

    These look so delicious! I can’t wait to try it out. You have never steered me wrong, so I know it will be fabulous. And, your photography is always so stunning it makes me gasp out loud..at my desk. (I’m sure my coworkers think I’m nuts, but it’s worth it!)

    Thanks for being a continued source of inspiration.ReplyCancel

  • Kate10/06/2014 - 5:57 pm

    This meal is absolutely stunning, improvised or not. I hear you—I’ve been feeling like a recipe factory lately and took a much-needed weekend break from my phone and my computer and cooking. I want to hang that sliced tofu photo on my wall. :)ReplyCancel

  • […] seen a recipe calling for warm or cooked avocado, I throw up in my mouth a little…until THIS. Another lovely vegan meal on The First Mess, and I’m pretty sure I’m going to want to […]ReplyCancel

  • Danny Farrington14/06/2014 - 8:37 am

    This all looks scrumptious – may I ask you where you got your lovely tableware from? I’ve been searching for weeks for bowls and plates like that!ReplyCancel

    • Laura Wright15/06/2014 - 11:29 am

      Hi Danny, I picked up the enamelware plates from a local antique shop.
      -LReplyCancel

  • […] Asparagus Salad with Sweet Curry Sauce Serves 2. Adapted from The First Mess. You could cook the tofu more, or even fry it for more crispiness – same goes with the […]ReplyCancel

  • Hungry? | Wilderness & Gold17/06/2014 - 1:42 pm

    […] Image of Charred Broccoli + Tofu Stuffed Avocados with Sweet Lemon Curry Sauce. […]ReplyCancel

  • Links We Love | Roost Books20/06/2014 - 12:43 pm

    […] * A new take on avocados, transitioning into summer, and seeing everything as just right, as it is—effortless. […]ReplyCancel

  • Laetitia24/06/2014 - 9:32 am

    Wow, this looks amazingly delicious.ReplyCancel

  • […] * Charred broccoli & tofu stuffed avocados with sweet lemon curry sauce […]ReplyCancel

  • Shea26/06/2014 - 1:32 pm

    This is the first of your recipes that I’ve made and I just had to comment to say it is so good! Particularly the sweet lemon curry sauce, YUM. A perfect dressing for other salads, too, if you’re like me and tired of the same old balsamic vinaigrette. I don’t have a grill, so I ended up roasting the marinated broccoli and tofu, and it came out great. I’ll definitely be trying more of your recipes!ReplyCancel

  • […] Thursday – charred broccoli + tofu stuffed avocados with sweet lemon curry sauce […]ReplyCancel

  • Recettes | Pearltrees12/07/2014 - 11:03 am

    […] charred broccoli + tofu stuffed avocados with sweet lemon curry sauce […]ReplyCancel

  • Stephanie14/07/2014 - 1:29 pm

    Holy moly! This recipe looks wonderful. Thanks for sharing – adding this to my BBQ bucket list!ReplyCancel

  • […] Charred broccoli and tofu stuffed avocado with sweet lemon curry sauce. (via The Kitchn) […]ReplyCancel

  • jacqueline30/07/2014 - 10:42 pm

    This was seriously good. Had to make a couple modifications as I had some treats from my CSA to use but the dressing and marinade I kept the same. The smokiness of the veg/tofu meeting the creaminess of the avocado was delicious. Thanks for an awesome recipe!ReplyCancel

  • […] ‘Charred Broccoli + Tofu Stuffed Avocados‘ — Well, anything with avocado is a given obviously. And anything […]ReplyCancel

  • Catie03/08/2014 - 5:53 pm

    These pictures are so gorgeous! Making food into art (and delicious! definitely going to try the next time avocados go on sale) Thanks!ReplyCancel

  • Julia10/10/2014 - 12:15 am

    I made this for dinner tonight, and it was incredibly delicious, and so creative!!!

    But I think there’s a direction/ingredient error. Is there supposed to be avocado in the lemon curry sauce? I had assumed that was the case, looking at the photos, and noting that it lists the avocados twice in the ingredient list, but the directions don’t say to add avocado to the sauce. I added it anyway, and it was yummy …

    Thanks for an amazing site – I discovered it about two weeks ago, and I’ve already made five of your recipes!ReplyCancel

    • Laura Wright10/10/2014 - 3:07 pm

      Hi Julia, I triple checked the recipe, and I’m pretty certain I only specified avocados once in the ingredients list. Although on a first pass, I saw “apricots” and mistook that for the avocados, so maybe that was it? Regardless, the lemon curry sauce doesn’t require avocado blended in it, but I can imagine that would be delicious. Glad you enjoyed it!
      -LReplyCancel

  • […] 3. Loaded Baked Potatoes by Namely Marly 4. Veggie Meat Balls by Diethood 5. Broccoli Tofu Stuffed Avocados by The First Mess 6. Veggie Sliders by Minimalist Baker 7. Olive Garden Slow Cooker […]ReplyCancel

  • Victor28/07/2015 - 11:13 am

    One important thing to say is: when you going to bake an avocado, must be real quickly, otherwise they become terribly bitter.ReplyCancel