summer recipe

Delicious Summer Soup Recipe!

As a child, summers always held a certain measure of wonder. The afternoon sunlight shining on the small insects buzzing around a field, the cool sandy soil in the shade of the trees, the faceless one who calls me by a name i do not know from the depths of the local pond. If you were like me, summertime was a fun reprise from the school year, a time of freedom and swimming and cookouts.

Today i’ll tell you how to make a real American classic, the Summer Soup. I remember those long days of running out in the summer sun when I would come home and find a bowl of this soup sitting on the table for me, refreshing and crisp. My family always affectionately called it Dead Man’s Slop , but ive heard it called many names depending on the regional variation. Some nicknames ive heard for this dish are Electric Salsa, Turtle Swamp and Politician’s Desire. No matter what name you know it by, im sure we all know its crisp delicious taste and emerald sheen.

So here’s what you’ll need to get started:

  • a jar of dill pickles
  • a bottle of mustard
  • a bag of yellow starburst

Start by emptying the whole jar of pickles into a blender. Then empty the mustard container. Once blended, cut the yellow starbursts into fours. Pour the blended mixture into a large bowl and add the starburst, stirring as you add them. Pour some into a bowl for serving, and add a sprig of parsley and a single sardine for garnish (optional).

I hope you all will enjoy this summer dish as much as I have!

Mint Chocolate Chip Cookies


Yields 2 dozen cookies

The things you’ll need

Ingredients
  • 1 cup butter, room temperature
  • ¾ cup sugar
  • ½ cup packed light brown sugar
  • 2 eggs
  • 1 to 3 drops green food coloring
  • 1 teaspoon peppermint extract
  • ½ teaspoon vanilla extract
  • 2 ¾ cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 5 ounces chocolate mints
Equipment
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Hand mixer
  • Rubber spatula
  • Cutting board and knife
  • Parchment lined baking sheet
  • Ice cream scoop

Let’s get started!

  1. Preheat oven to 350°F.
  2. Roughly chop chocolate mints.
  3. In a medium bowl, whisk together flour, baking soda and salt.
  4. In a large bowl, cream together butter and sugars until smooth.
  5. Add in eggs one at a time, mixing and scraping between each one.
  6. Pour in peppermint extract, vanilla, and food coloring and then mix until evenly colored.
  7. Mix in dry ingredients and then fold in chopped mints.
  8. Scoop dough onto a baking sheet and bake for 8 minutes.

I had way too much spare time this morning so had a bit too much fun decorating my oatmeal😂  I cooked 1 cup of oats in almond milk and topped them off with apple, kiwi, strawberries, peanut butter, banana and coconut😋 Vegan food though😏👌 Yesterday I woke up to 3000 followers on this blog! Thank you sooo much to each of you, it’s really easy to compare the following I’ve got to some of the larger accounts I look up to, but I can’t even imagine a crowd of 500 people, let alone 3000😱  I’ll try to keep posting throughout the year (hopefully university won’t be too overwhelming)

✨insta✨:@veganzoejessica

Tonights dinner :)… I know I know…I do this far too often though I’ll end up eating breakfast for dinner and dinner for breakfast, please tell me I’m not the only person who does this?? I blended up frozen strawberries, blackberries and blueberries, 1 banana and coconut milk for the nice cream and topped with chia seeds soaked in almond milk, blueberries, coconut, almonds, buckwheat and orange and cooked some oats in almond milk and topped with banana, cinnamon, vegan dark chocolate (which melted and tasted INCREDIBLE) peanut butter, coconut, fresh berries, goji berries and pumpkin seeds (both of these are for myself haha) Served them in organic, recycled fair trade coconut bowls 😏  but most importantly, it’s all #vegan ❤️

instagram :@veganzoejessica

Nice cream from yesterday (it was so hot it started melting before I could take the photo 😩😂 ) Just blend up some frozen banana, mango and plant-based milk and top with whatever you want! I went for passionfruit, kiwi, buckwheat, banana, berries, pumpkin seeds and coconut! 1st of January today ✨✨

✨instagram✨ : @veganzoejessica (same as tumblr username)

Nothing beats fresh fruit on a summer’s day :) What’s everyone’s favourite fruit at the moment??? I wish watermelon was cheaper over here ahhh and I need to go to Brisbane to stock up on mangoes 😂😂

✨INSTAGRAM✨: @veganzoejessica

4

Summer gratin: Slice zucchini and summer squash; toss with olive oil. Spread in baking pan. Season with salt and pepper. Bake at 450 for 15 minutes.

Remove from the oven and top with a layer of scamorza (or other good melting cheese) and then a layer of thinly sliced tomatoes. Sprinkle with seasoned bread crumbs (dried bread crumbs, minced garlic, freshly grated parmigiano cheese, finely chopped fresh herbs such as basil, parsley and thyme).

Return to the oven and bake for 15 to 20 minutes, until cheese is bubbling and gratin is browned on top.