Would you get a load of that recipe title? Sorrel Falafel Collard Wraps with Turmeric Tahini Sauce. Sounds kinda healthy, right? No, this blog has not been hacked and no, I’m not currently in the throes of an identity crisis. I just thought I’d make something healthy for a change. I finally realized that life is about balance and sometimes- Oh! Who am I kidding? These green falafels are wonderfully and unabashedly deep fried and I’m not the least bit sorry about it. They’re crispy and delicious and that’s where my priorities lie, I’m sorry. There’s still plenty of green action to be found in and around these wraps, which means vitamins, which means health, right? Right?!
Do you ever inexplicably know the name of something but actually know nothing about it? You’re not sure where you first heard it or really what it is, but you know the name. Yeah, this happens to me on the regular and most recently it happened with a dish called Peach Melba. While researching poached peaches, which is a totally normal pastime, I came across a recipe called “Peach Melba”. Well, the name tickled my brain enough that I had to look it up and low and behold it was a simple dish with an illustrious history – my favorite. I was so taken with my Google odyssey that today’s Raspberry Ricotta Ice Cream Pie with Anise Poached Peaches is very much inspired by Peach Melba. So without further ado let’s tear into the history of the dish and, of course, this ice cream pie.
It’s cooled down some since we last spoke. Emphasis on “some” because it’s still summer weather incubated in a vast sea of pavement. So, the best cool we can do is 27°C, which is great. I am not complaining about the weather – for once. But even with the slight cool down, I’m still eating like we’re living that heat wave life. We’re talking quick-cook proteins and fresh greens 24/7 over here! And today’s Chilled Soba Salad with Sake Poached Shrimp is just further evidence of that fact.