On Our Plates: New York City and Peaches

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We’re going to kick-start the weekend by sharing some of the things that we’ve got on our plates: recipes we’ve bookmarked, places we’ve been, fun food we’ve discovered, and other cool stuff that we’ve come across.

What’s on your plate?

On Laura’s Plate: New York City

I used to travel quite a bit for work. This almost always sounds more glamorous than it actually is. It usually means spending a lot of time in airports and bland hotel rooms, but it can have it’s perks. Last week, work took me to New York City – and it was Restaurant Week!

Fig & Olive -I choose Fig & Olive for my Restaurant Week dinner, and I chose very well. I had an appetizer with burrata, vegetables, and ricotta pesto; lobster risotto; and a chocolate pot de creme.  It was all very, very good. So if you find yourself in NYC or LA, where they apparently have a location, I highly recommend splurging a bit.

Basil and Ricotta pesto & burrata– Or you can try recreating my appetizer at home. Make some Basil and Ricotta pesto and serve a generous dollop with some sauteed zucchini, the best tomatoes you can find, a drizzle of balsamic, and some burrata. That cheese is crazy good!

Lindt – On our way to Fig & Olive, we happened to pass a Lindt store. They have a new line called Hello, so I picked up some sample-size bars to try. The caramel brownie was the surprise winner. It tasted just like brownie batter and caramel! The slogans on the wrappers can be a bit cheesy, but the flavor options are great. Plus, you can get them at Target!

On Amy’s Plate: Peaches

This week, it got down into the 50s one night. While I love the cooler weather, it’s a reminder that peach season won’t last much longer. I’ve been on a bit of a peach kick this summer (as if the cream peach pie and peach chai scones didn’t give it away…), but this is pushing me into overdrive. Here are two recipes I’ve bookmarked to end the season on peachy note, and one cookbook that looks lovely.


Peach Blueberry Cardamom Crumble – Peaches, blueberries, and cardamom, oh my! Along with another big bag or peaches, I bought (*ahem*) eight pints of blueberries last weekend. They were on sale – and they were sitting next to the peaches. What’s a girl to do? And now I need to figure out what to do with all the fruit. This crumble looks like a good place to start.

Peach Cake – A friend posted this recipe to my facebook page with a not-so-obvious request to make it soon. I’ll be happy to oblige.

The Perfect Peach – A cookbook all about peaches, written by the Masumoto family of peach farmers. I haven’t had the chance to flip through it yet, but how could this be anything but fantastic? Maybe I’ll buy it in time for Peach Season 2014.