Growing up, I was a pickle purist. The only pickle I truly liked was a kosher dill with extra garlic. But fortunately for me, I have since branched out. Chow chow or pickled green tomato relish was my gateway pickle to a whole new world. At this point, it’s difficult to find a pickle I don’t like. Bread and butter pickles and I are still touch-and-go, but other than that I’m across-the-board pro-pickle. So if I like them all why not pile them all in one place? And that place happens to be this Triple Pickle Chopped Salad with Torn Mozzarella. A salad that doubles down on what I think is everybody’s favorite parts of a salad – the pickle-y bits and the cheese. So without further ado, let’s tackle this briny wonder.
I am a huge fan of salty/sweet combos. They make my heart sing. I never tire of them. I love them so much that I’m willing to tamper with an Italian classic for the sake of them. And I’ve got to tell you, that is a very dangerous thing to do on the Internet. There are apparently a lot of keyboard warriors out there who moonlight as experienced Italian chefs. But even though my exploits may elicit eye rolls and snide comments, the palette wants what it wants. And my palette wants Cacio e Pepe with Shaved Pear and Fried Sage. Who am I to argue?
It’s finally getting chilly here. I am equal parts sad and excited about this meteorological development. On the one hand, I’m glad to be not continuously sweating. And I’m chuffed to make friends with my hoodies again. But on the other hand, I know what fall leads to. It leads to winter and because I live in Canada, that is a less-than-appetizing thought. I saw someone on Instagram describe autumn as the seasonal equivalent to the “Sunday Scaries” and I think it fits. But there’s nothing I can do to keep the winter at bay, so I can at least find solace in the cozy comfort foods I love. Now, obviously, today’s Chicken Tostada Cobb Salad doesn’t fall under that category. But I thought I’d squeeze one last summer-friendly meal in before I bid adieu to summer.
One last summer dessert for the road. Well, technically you can make this Blueberry Coconut Cream Tart whenever you want. Frozen blueberries are truly a gift. But there is something so wonderful about making a blueberry anything when they’re at their peak. And I’m talking about those sweet little ones, not those huge honking ones that whisper “blueberry” onto your palette. No, give me those small but mighty blubes any day of the week. But I digress. This Blueberry Coconut Cream Tart features a golden pâte sucrée crust, a bright lemon-kissed blueberry filling, a rich coconut pastry cream, and a lid of airy whipped cream dotted with fresh blueberries and mint. This beauty is the answer to my dessert daydreams and maybe, just maybe, it’s the answer to yours as well.