The Accidental Locavore has been playing around with a couple of really easy recipes. One of them does require use of your oven, but just do it in the morning before it gets hot out. And two of them are great over ice cream, not that you need an excuse!
1. Cilantro Vinaigrette
This is from The Vermont Farm Table Cookbook, but I did it the way I usually do flavored vinegars and heated the vinegar before pouring it over the cilantro. It's a great light vinegar for Asian or Mexican inspired salads etc.
- 2 cups cider vinegar
- 1 small bunch cilantro (well cleaned)
My husband recently came home with a massive amount of strawberries. Since I didn't want them to go to waste, I roasted them. It's a wonderful topping for yogurt or ice cream, or could be used for an interesting version of strawberry shortcake. I'm sure cherries, or any other berries, even peaches would be good done this way.
- 1 quart (4 cups) strawberries, hulled and cut in half the long way
- 1 ½ teaspoons sugar
A few years ago, my mother started buying this and serving it over ice cream. It quickly became a guilty pleasure. This was just on the Food 52 website and I had to try it. My biggest problem with the store-bought variety was the amount of junk that was in it. This has 2 ingredients and might be your best excuse for buying a food scale (but not a regular scale!). If you don't have one it's 3 parts chocolate to 2 parts coconut oil.
- 100 grams refined coconut oil
- 160 grams chocolate, cut into small pieces (I used some Callebaut bittersweet chips I found in the freezer)