Chelsea Harrison6 Comments

Maple Vanilla Baked Pears

Chelsea Harrison6 Comments
Maple Vanilla Baked Pears

It's time to face it: summer is ending.  Every year my heart breaks as I realize that the days are getting shorter, farmers' market season is dwindling (oh how I miss NYC where the markets are year round), and the cold weather is creeping in.  But this year I'm not gonna let it get me down.  This year I'm fully embracing autumn.  I'm getting excited about all things fall: cool weather, leaves, changing...I've even picked a few apples already.

I made this delicious dessert using one of my favorite fall foods.  This simple way of preparing pears is so easy you won't believe it.  I would highly recommend using this recipe when entertaining because it requires so little preparation and is really hard to mess up.  Plus, it is incredibly delicious.

I should admit here, in the past I have not been the biggest fan of pears.  They just never really appealed to me that much.  I found the texture a bit mealy and just rarely chose them over other fruit. But I've come around.  They have a refreshing sweetness you just can't find in an apple.  And that mealiness?  It's some serious fiber providing more satiety and helping to balance blood sugar.  And think twice before you peel your pears.  The skin is packed with antioxidants, flavonoids, and phytonutrients that support a healthy immune system and fight inflammation.

Ingredients:

Serves 2

2 pears (any variety will work)

1 tbsp maple syrup

1 tbsp coconut oil

1 tsp lemon juice

1/8 tsp cinnamon

1/2 vanilla bean scraped

Preheat oven to 350 degrees.  Slice and core pears and place face up in a baking sheet. Whisk together remaining ingredients in a small bowl.  Pour this mixture over the pears and bake for 20 minutes.  Flip pears and spoon the juices in the pan on top of them. Return to the oven for an additional 20 minutes.  Serve with coconut milk, mascarpone, or ice cream as a dessert or over yogurt or porridge for breakfast.

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Raw Vanilla Avocado Tart + Coconut Whipped Cream + Figs

This past week marked the official start of Summer, which happens to be my favorite time of year.  I'm trying to soak up as much sun as I can and embrace everything that makes summer so special- the long days, beautiful weather, and of course the bounty of seasonal produce available at the markets.  These days it is possible to find just about any fruit or vegetable any time of the year.  That said, there is one fruit that I dreamed about all spring and simply cannot be found until it is in season: The fig.  As soon as I saw fresh figs at the farmers market I brought them home and started experimenting in the kitchen.

In my mind, figs have an elevated status compared with other fruits.  The limited availability and short shelf life give them an ephemeral quality I find alluring.  They are delicate yet earthy and their distinct flavor enhances any dish they are added to.  

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Raw Vanilla Avocado Tart + Coconut Whipped Cream + Figs
Chelsea Harrison5 Comments

Summer Corn Salad

Whoa.  Summer is coming to a close and I haven't even shared one of my favorite summer dishes.  One reason I haven't posted this is that I've been distracted by weather.  I'll have plenty of time to work on the site when it's cold outside and I'm trapped indoors.  Right? But another reason is this nagging idea of perfection.  Sometimes I fall into a spiral of thinking that I should wait until I have higher quality photos, create more complex recipes, or find some other excuse not to post a recipe.  And what happens when I think like that is nothing.  I stop creating and I stop sharing.  It's time to overcome that idea of perfection and share with you all a recipe that is not elegant and complex, but simple and beautiful.  And the pictures may be low quality iPhone shots, but the important thing is to keep creating, keep sharing, and stop being so hard on myself.  I feel better already.

This recipe is incredibly simple to make, yet crazy delicious.  Whenever I make this, people ask for the recipe or beg me to make it again.  And while it's still summer, I am trying to take advantage of eating these delicious seasonal foods while I can.

Chelsea Harrison5 Comments
Summer Corn Salad
Chelsea Harrison1 Comment

Rosemary Tomato Baked Eggs

Last weekend I hosted a brunch for some close friends. And while I normally love making elaborate recipes, I found myself searching for simple recipes I could throw together quickly. The answer was this: Rosemary Tomato Baked Eggs.  The entire recipe can be made for under $10 and with very little fuss.  And while my recipe includes sautéing the veggies first for more flavor, in a pinch you can just put everything in the dish and bake. Easy, affordable, and delicious.  Doesn't get much better than that. Did I mention it is gluten-free and dairy-free too?

Chelsea Harrison1 Comment
Rosemary Tomato Baked Eggs
Chelsea Harrison3 Comments

Tomato Basil Farro with Summer Vegetable Stack & Pesto Drizzle

Last year at the Naked Fig Dinner Party I made this Tomato Basil Farro and topped it with a Summer Vegetable Stack and Fresh Pesto Sauce. I meant to share the recipe with you then, but summer came to an end and the produce was no longer available. So before another summer fades away, I want to share this simple and delicious recipe. It is so easy to make, but the presentation will make people think you worked all day on it. And it is vegan too!

Chelsea Harrison3 Comments
Tomato Basil Farro with Summer Vegetable Stack & Pesto Drizzle
Chelsea Harrison3 Comments

Slow Roasted Tomatoes on Ricotta Toast

TOMATOES! I know it is a little early for a tomato post, but down here in the south we are already starting to see 90 degree weather.  And with that comes the first tomatoes of the season. This recipe is my absolute favorite thing to do with tomatoes. Slow roasting the tomatoes concentrates the flavor making them extra sweet and delicious. If I had to pick my last meal before I die, it would probably be this (maybe with an artichoke on the side?).

Chelsea Harrison3 Comments
Slow Roasted Tomatoes on Ricotta Toast