Fresh Peach Cucumber Salad

Fresh peaches that aren’t fully ripe can still be used in a fresh peach cucumber salad, adding a tart bite with a hint of sweet. An herby dressing with mint and parsley complement the peaches beautifully.

This week my Sunday Supper group are using peaches in a variety of recipes both sweet and savory. I’m in the Channel Islands right now where apparently they make no bones about the fact that the peaches are picked too young. The little plastic boxes they are sold in say quite boldly – Ripen At Home. But I think we all know how that turns out. They really don’t taste the same or ripen well at home. Never mind, though, because slightly under ripe peaches are still tasty in salad. If you are fortunate enough to have good peaches, those work too!

Fresh Peach Cucumber Salad

Aside from the mint and parsley, the dressing is a basic vinaigrette so if you have a favorite vinaigrette recipe, by all means use it and just add the herbs to the salad itself.

Ingredients
For the dressing:

1/4 cup or 60ml extra virgin olive oil
1/8 cup or 30ml good quality white wine vinegar
1/2 teaspoon whole grain mustard
3 tablespoons finely minced fresh mint
1 tablespoon finely minced parsley
1/4 teaspoon sugar
For the salad:
1 English cucumber
4 peaches
1/4 medium purple onion
2 1/2 oz or 70g pea sprouts

Method
Put all the dressing ingredients in a jar. Close the lid tightly and give it a good shake to combine the ingredients. Set it aside at room temperature while you get on with prepping the salad.

Cut your cucumber lengthwise in half, then cut the halves again so you have four long pieces. If the seeds are too juicy, you can but them off and discard. (My dog loves them!) Chop the cucumber into smaller chunks.

Cut the peach off the pit in slices, then cut those into smaller pieces. If you have freestone peaches, you can remove the pit, then slice and cut.

Finely slice your onion.

Add the cucumber, peaches and onion to a large salad bowl.  Give the herb dressing another good shake and drizzle on just as much as you need to wet the peaches and cucumbers. You might not use it all. (It’ll keep well in the refrigerator for a week or two.)

Toss to coat.

Add in the pea sprouts just as you are ready to serve and toss again.

Enjoy!

Many thanks to our Peachy Keen host, Sue of Palatable Pastime and our event manager, Renee of Renee’s Kitchen Adventures. Take a look at all the deliciousness we have for you this week!


Starters:

• Bourbon & Peach Porkbelly Bites by Girl Abroad
• Cherry-Peach Bruschetta by Dessert Geek
• Grilled Peach Caprese with Blackberry Balsamic by The Crumby Cupcake
• Peach Blueberry Burrata Quesadilla by Grumpy’s Honeybunch
• Peach Gazpacho with Cucumber by Asian in America

Breakfasts:

• Peach Pancakes with Peach Maple Syrup by Magnolia Days
• Peaches and Cream Crepes by A Mind Full Mom
• Peaches and Cream Smoothie Bowl by Family Foodie

Beverages:

• Brandy Peach Lemonade by Nosh My Way
• Citrus Peach Sangria by Sunday Supper Movement
• Dairy-Free Strawberry Peach Smoothie by Cooking Chat
• Frozen Peach Margarita by Angels Home Sweet Homestead
• Peach and Blueberry Wine Slushies by Cooking with Carlee
• Peach Ginger Bellini by kimchi MOM
• Peach Whiskey Smash by Gluten Free Crumbley
• Trà Đào (Vietnamese Peach Tea) by Curious Cuisiniere

Condiments:

• Ginger Peach Freezer Jam by Peaceful Cooking

Sides & Salads:

• Fresh Peach Cucumber Salad by Food Lust People Love
• Italian Peach Panzanella Bread Salad by The Wimpy Vegetarian
• Peach Caprese Salad with Balsamic Syrup by La Bella Vita Cucina
• Peach, Tomato and Mint Salad by Our Good Life

Main Dishes:

• Chicken, Peaches, and Arugula on a Focaccia Roll by Hezzi-D’s Books and Cooks
• Easy Peach & Basil Flatbread by My Life Cookbook
• Grilled Peaches and Shrimp Shish Kabobs by The Freshman Cook
• Peach Glazed Pork Chops and Stuffing by Life Tastes Good
• Pork Tacos with Grilled Peach Salsa by Baking Sense
• Roasted Flank Steak with Fresh Peach Pico de Gallo by Culinary Adventures with Camilla

Desserts

• Any Fruit Custard Pie by Wholistic Woman
• Biscuit Topped Peach Cobbler by Palatable Pastime
• Blueberry Peach Coconut Chia Pudding Parfaits by Cupcakes & Kale Chips
• Blueberry Peach Coffee Cake by The Chef Next Door
• Easy Peach Cobbler Minis by April Golightly
• Frozen Peach Cheesecake by Serena Bakes Simply From Scratch
• Gluten Free Peach Apricot Crisp by Desserts Required
• Grilled Peach Melba by Hardly A Goddess
• Honey Almond Ricotta Stuffed Grilled Peaches by She Loves Biscotti
• No-Churn Peach Pie Ice Cream by The Redhead Baker
• Peaches and Cream Cobbler Popsicles by Crazed Mom
• Peaches and Cream Pie by Cooking on the Ranch
• Peach and Pistachio Tart by Caroline’s Cooking
• Peach Sherbet by Cindy’s Recipes and Writings
• Peach Honey Pecan Galette by The Bitter Side of Sweet
• Peach Willy by Monica’s Table
• Roasted Peach and Lime Sorbet by Brunch-n-Bites
• Rustic Peaches & Cream by Cosmopolitan Cornbread
• Simple Peach Cobbler by Where Latin Meets Lagniappe
• Spiked Skillet Peach, Pecan and Blueberry Crumble by From Gate to Plate
• Streusel-Topped Peach Tart by That Skinny Chick Can Bake
• Summer Fruit Pie by Pies and Plots

Pin this Peach Cucumber Salad!  

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Lime Coconut Lassi

Made with yogurt, coconut milk and fresh lime juice sweetened with a little honey, this coconut lime lassi is the perfect drink on a hot summer day. 

My mom has a go-to place in Houston when she is out running errands. It’s called Rajah’s and her standard order is two samosas and a sweet lassi. Somehow the cool yogurt drink goes perfectly with the spicy fried samosas filled with curried potatoes and peas. And the two together make the perfect snack.

This week my Sunday Supper group is cooking and creating with coconut so I made a delightful chickpea potato curry for the Sunday Supper website. So Tasty! For this space, what could be more perfect than a complementary lassi? The sharp lime juice and yogurt were deliciously mellowed by the creamy coconut and the honey added just the right amount of sweetness. This drink would also make a delicious cocktail with the simple addition of a little rum.

Ingredients - for about 12 oz or 355ml. One tall glass or two shorter glasses, if you feel like sharing.
2 tablespoons fresh lime juice
2 tablespoons honey
1 cup or 240ml coconut milk
1/3 cup or 85g plain Greek (thick) yoghurt
6-8 ice cubes

Method
Add the lime juice and honey to a large clean jar. Swirl around or stir until the honey dissolves in the lime juice.

Add in the coconut milk, yogurt and ice.

Put the lid on the jar and shake until well combined and frothy. Pour into glass or glasses.

Garnish with slices of lime.

Enjoy!

Are you craving coconut? This is your Sunday! Many thanks to our host Conni of Cosmopolitan Cornbread and our event manager Shelby of Grumpy’s Honeybunch for all of their hard work this week.

Great Starts

• Coconut Granola Bowla by Family Foodie
• Gluten Free Coconut French Toast by Gluten Free Crumbley
• Make Ahead Healthy Piña Colada Breakfast Parfait by Easy Cooking with Molly
• Piña Colada Granola (grain free) by My Life Cookbook
• Piña Colada Nut Bread by Where Latin Meets Lagniappe
• Piña Colada Overnight Oats by Take A Bite Out of Boca
• Piña Colada Pancakes by Dizzy Busy and Hungry

Dive in with Sides and Appetizers

• Easy Piña Colada Salad by April Golightly
• Piña Colada Coleslaw by Culinary Adventures with Camilla

Coco-Nutty Main Dishes

• Chickpea Potato Curry by Sunday Supper Movement
• Piña Colada Chicken and Rice by Cindy’s Recipes and Writings
• Piña Colada Chicken Skewers by The Crumby Cupcake
• Pineapple Barbecue Chops with Colada Slaw by A Kitchen Hoor’s Adventures
• Slow Cooker Pineapple Chicken Curry by Caroline’s Cooking

"Col-lots-a" Desserts

• Coconut Pound Cake by Cosmopolitan Cornbread
• Cookies and Coconut Cream Popsicles by Books n’ Cooks
• Creamy Dairy-Free Vegan Coconut Ice Cream by Positively Stacey
• Easy Piña Colada Fudge by Hezzi-D’s Books and Cooks
• Easy Piña Colada Poke Cake by Crazed Mom
• Homemade Samoas by That Skinny Chick Can Bake
• Island Breeze Piña Colada Panna Cotta by The Weekend Gourmet
• Kheer by What Smells So Good?
• Mini Roasted Blueberry and Coconut Cream Trifles by Cupcakes & Kale Chips
• Piña Colada Bars by Dessert Geek
• Piña Colada Cream Pie by Cookin’ Mimi
• Piña Colada Cupcakes by The Redhead Baker
• Piña Colada Energy Balls by Wholistic Woman
• Piña Colada Flan by Asian In America
• Piña Colada Ice Cream by Palatable Pastime
• Piña Colada Rice Pudding by Hardly A Goddess
• Piña Colada Trifle by A Day in the Life on the Farm
• Piña Colada Upside Down Cake by Bottom Left of the Mitten
• Pineapple Coconut Pudding by Magnolia Days
• Samoa Smacky Delicious Mix by Cooking With Carlee
• Toasted Coconut Sour Cherry Sundae by Pies and Plots
• Tropical Fruit Cups by The Freshman Cook

Sweet to Sip Beverages

• Boozy Coconut & Caramel Milkshakes by Momma’s Meals
• Coconut Banana Rum Smoothie by Desserts Required
• Coquito by Monica’s Table
• Lime Coconut Lassi by Food Lust People Love
• Piña Colada Freeze by Grumpy’s Honeybunch
• Piña Colada Smoothie by A Mind Full Mom
• Spiced Piña Colada by Family Around the Table

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Pumped Up Potato Salad

Pumped up potato salad combines new potatoes with charred red peppers, tomatoes, olives, feta and basil for a wonderful summer salad.

 

I love new potatoes. In fact, if I can make a confession, we ate them for dinner last night and they are on the menu again tonight. You see, it’s the season. One can find little potatoes at other times of the year but what separates a new potato from a simply small potato is the thin skin that can be eaten. In some varieties, like the Jersey Royal, it’s so thin that it can be rubbed off with bare hands. In any case, with new potatoes, no peeling is necessary.

Here's another confession. I wanted to name these Pimp My Potato Salad but my younger daughter wouldn't let me.

Pumped Up Potato Salad

This week my Sunday Supper group is sharing easy recipes for the Fourth of July. While my grandmother’s more labor-intensive mayo-based potato salad is far and away my favorite, this pumped up potato salad is a close second. It’s easy to make and travels well – no big worries about refrigeration - which makes it the perfect for bringing to an Independence Day picnic or barbecue.

Ingredients
1 1/2 - 2 teaspoons salt
1 lb or 450g new potatoes
3 tablespoons white balsamic vinegar
6 tablespoons extra virgin olive oil
1 small onion
1 garlic clove
14 oz or 400g grape tomatoes, assorted colors
1 red pepper
1/2 cup or 70g pitted, sliced black olives
3 1/2 oz or 100g feta cheese
Black pepper
handful basil leaves

Method
Put the potatoes to cook in a pot of boiling water with about 1 1/2 teaspoon salt added in, until fork tender.

Meanwhile thinly slice your onion and crush/mince your garlic. Add them to a large bowl with the white balsamic vinegar. Sprinkle on some salt and give the content a good stir. Set aside to marinate.

Skewer your red pepper with a fork and hold it over the flame of your gas stove, turning slowing until the pepper is charred on all side.

If you don’t have gas, you can also roast the pepper in a very hot oven. Pop charred pepper in a sturdy plastic bag when it’s done and twist the top closed.

When the potatoes are cooked, drain them well and set aside to cool for about five minutes.

Mix the olive oil in with the other dressing ingredients.

Remove the red pepper from the bag and use your clean hands to rub off the charred skin. Cut off and discard the interior membranes and seeds. Slice the red pepper into strips.

When the potatoes are still warm but not hot, add them to the bowl and toss to make sure that they are covered with the onion garlic dressing. If there are a few that are bigger than bite-sized, you can cut these in half.

Add the pepper strips, tomatoes and olives to the salad bowl. Toss well.

Crumble in the feta and sprinkle on some more salt, to taste and a few good grinds of fresh black pepper.

Tear the basil leaves with your hands and toss them with the rest of the salad.

Enjoy!

Many thanks to Cindy from Cindy's Recipes and Writings who is hosting this week and Shelby from Grumpy's Honeybunch, our event manager. Your hard work is greatly appreciated, ladies!

Are you looking for some easy recipes to bring to a Fourth of July celebration? Sunday Supper has got you covered! Check out all great recipes below – so many that are red, white and blue as well!

All-American Appetizers

• Chicken Yakitori in Skewers by Asian In America
• Honey Berry Blue Cheese Ball by Magnolia Days

America the Beautiful Beverages

• Apple Pie Milkshake by Love and Confections
• Summer Berry Pitcher Mojitos by The Crumby Cupcake

Raise the Flag Breakfasts

• Breakfast Cake Stars with Strawberry Syrup by Sew You Think You Can Cook
• Red, White, and Blue Berrylicious Smoothie Bowl by The Hungry Goddess

For the Red, White and Blue Salads and Main Dishes

• Bang Bang Pork Chops by Wholistic Woman
• Blueberry and Watermelon Arugula Salad by A Mind Full Mom
• Blueberry Barbecue Sauce for Red, White and Blue Chicken Skewers by Caroline’s Cooking
• Firecracker Hot Dogs by Sunday Supper Movement
• Founder’s Mac and Cheese by Cooking Chat
• Pumped Up Potato Salad by Food Lust People Love
• Red Hot Chicken and Blue Cheese Bites by A Kitchen Hoor’s Adventures
• Red White & Blue Caprese Salad by Go Epicurista
• Red White and Blue Fruit Salad by A Day in the Life on the Farm
• Red, White, and Blue Salad by Simple and Savory
• Watermelon Salad with Feta & Blueberries by Monica’s Table
• Yankee Doodle Noodle Salad by Cindy’s Recipes and Writings

Oh Say Can You See Desserts

• All-American Patriotic Dessert Tarts by Family Around The Table
• Berry Cheesecake Flag Dessert by That Skinny Chick Can Bake
• Cherry Vanilla Poke Cake by Cookin’ Mimi
• Easy (No Bake!) Two Bite Berry Pies by Cooking With Carlee
• Firecracker Muddy Buddies by The Bitter Side of Sweet
• Flag Fruit Pizza by Dash of Evans
• Homemade Snow Cones by Palatable Pastime
• Patriotic M&M Cookie Bars by Alida’s Kitchen
• Patriotic Smoothie Pops by Crazed Mom
• Red, White, and Blue Berry Pound Cake Bites by Cupcakes & Kale Chips
• Red, White and Blue Fruit Kabob Flag by La Bella Vita Cucina
• Red, White, and Blue Fruit Tart by Life Tastes Good
• Red, White and Blue Granita by Dessert Geek
• Red, White, and Blue M&M Cookies by Grumpy’s Honeybunch
• Red White and Blue Parfaits by Desserts Required
• Red, White and Blue Popsicles by Our Good Life
• Red, White, and Blue Rice Krispie Treats by Hezzi-D’s Books and Cooks
• Red, White and Blue Shooting Stars by The Freshman Cook
• Red White and Blue Strawberries with Chantilly Cream by Pine Needles In My Salad
• Rice Krispies Treat Birthday Cake by Pies and Plots
• Rosemary Cookies with Tomato Jam by The Finer Cookie 

Pin this Pumped up Potato Salad! 

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Waffled Falafel Sandwiches

Waffled falafel sandwiches are made by cooking your homemade falafel mix in a lightly oiled waffle iron which gets the falafels crispy outside and fluffy inside without frying. Stuff them in flatbread, drizzled with tahini sauce.

 

We were living in Sydney almost 30 years ago when my husband came home from work one day with the news that he had been offered a transfer to Abu Dhabi. What did I think? 

We had been in Australia for a number of months on a temporary project, and I had resigned from my dream job to follow along. The friendly yet unaccommodating folks at Australian immigration had stamped my passport Employment Prohibited and, because of strict quarantine laws, we had left our furry son in the care of friends. 

My first question was, can I work there? The second was, can we import the dog? When the answers were yes and yes, we looked the United Arab Emirates up on the map and made our decision.

Abu Dhabi in the 1980s was a special place, a city that felt like a small town. The only fast food joints were Kentucky Fried Chicken – where the only choice was original recipe – and the small, family run shawarma and falafel places. After a busy day at the office, we’d stop by and order shawarma sandwiches to go. 

The falafel guy sat on the sidewalk just outside the small café, his enormous pot of boiling hot oil heated by a gas burner, much like the ones we use in the US to heat water for boiling crawfish and crabs. As we waited for our wrapped sandwiches, he’d hand us each a freshly fried falafel in a bit of paper, compliments of the house. They reminded me of southern hush puppies. Crispy on the outside, fluffy on the inside. In a word, just perfect.

When we left the Middle East for Southeast Asia a couple of years later, I pined for the falafel guy. Eventually I got over him, but I’ve never forgotten how a real, freshly cooked falafel should taste.

Sure, you can buy falafel mixes at the grocery store, but homemade falafels are super easy and so much more tasty. You control the salt and spices and all the ingredients are wholesome and good for you. The only downside of falafels, healthy-wise, it that they are fried. I know, I know, some people say you can bake them, but I’ll be honest, if I’ve managed to get them crunchy on the outside, the inside is often dried out.

Waffle iron to the rescue!

Homemade falafels are as quick to put together as the mixes but just require a little advance planning since the chickpeas need to be soaked first overnight. Some cookbook writers will tell you that you can use canned chickpeas – I’m looking at you, Nigel Slater. And don’t even get me started on Jamie Oliver who serves his canned bean falafels in wholewheat tortillas. – but don’t listen to them. 

Waffled Falafel Sandwiches 

Using raw soaked chickpeas is not only more authentic but the traditional recipe is the best because the resulting falafels taste right and have the right texture. Trust me.

Ingredients
For the falafels:
1 1/2 cups or 285g dried chickpeas, soaked overnight in cool water
1 small onion, (about 100g roughly chopped)
1/4 cup, packed, or 13g chopped fresh parsley
1/4 cup, packed, or 13g chopped cilantro
3 cloves garlic
1 3/4 teaspoons salt
2 teaspoons cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 egg

1 tablespoon vegetable oil for your waffle iron – oils with a high flash point are best. I use peanut oil.

For the tahini sauce:
1/2 cup tahini sesame seed paste
1/3 cup lukewarm water, or more for consistency
1 clove raw garlic
2 tablespoons fresh lemon juice (or more to taste)
Good pinch salt (or more to taste)

To assemble the sandwiches:
Arabic or Lebanese flatbread or pita
Tahini sauce
Sliced tomatoes
Sliced onions
Sliced cucumbers

Method
Cover your dried chickpeas with ample cool water and leave them to soak overnight or even as much as 24 hours. Drain your chickpeas.

Put the soaked, raw chickpeas in a food processor and pulse a few times until the chickpeas look like big crumbles. It should still be very loose and dry. Add in the onions and herbs and seasoning and pulse until quite fine. Use a spatula to scrape down the sides a couple of times.

Add in the egg and pulse until you have a fairly smooth paste where little bitty bits of chickpea are still visible. Scrape down the sides of the processor as you do.

Transfer the paste into a clean bowl and cover well with cling film. Refrigerate for half an hour.

Preheat your Belgian waffle iron. That’s the kind with the deep squares that makes thick waffles.

Use a spoon to scoop our about on one tenth of your paste. It should fit comfortably in the palm of your hand. Form it into a patty of even thickness.

Lightly oil the waffle iron with using a pasty brush and place the patty in it.  Make more patties and add them to the waffle iron as well.

Some Belgian waffle irons have four squares. Some, like mine, have only two. Close the lid and let gravity determine how it falls. Do not push down on the lid.

Cook until the light on your waffle iron says "ready" then leave them in for about another minute or so to ensure that the outsides are lovely and crispy.

Keep the waffled falafels warm in a slow oven until all are cooked and you are ready to serve.

To make the tahini sauce

Crush the garlic clove with a garlic press or with the side of a knife. Add it to a small bowl with the lemon juice and good pinch of salt. Whisk in the tahini paste then add the water, whisking well until you achieve the consistency you want.

Slice up your tomato, cucumber and onion.

To assemble the sandwiches, put a few slices of tomato and cucumber on the flatbread. Top with the falafel, drizzle on the tahini sauce and sprinkle with the sliced onions.

Enjoy!

I love creative waffles, don't you?

Here are a few I've loved and make sure to scroll down to see a great list of others from my Sunday Supper group.

Cheesy Ham Waffles made with smoky ham and lots of cheese in a buttermilk waffle batter. 

Cauliflower Cheese Waffles with steamed cauliflower, loads of cheese and a little English mustard.

Loaded Baked Potato Waffles with potatoes, cheddar, green onion, sour cream and, of course, bacon!


Guess what? June 29th is National Waffle Iron Day! Who knew, right? My Sunday Supper group is celebrating by bringing you a plethora of wondeful waffle recipes, both sweet and savory. Many thanks to Sue of Palatable Pastime, our host for this tasty event, as well as Renee of Renee’s Kitchen Adventures, our campaign manager.

Sweet and Sinful Waffles

• Banana Split Waffle Cake by The Bitter Side of Sweet
• Blueberry Buttermilk Waffles by Alida's Kitchen
• Boston Cream Pie Waffles by Crazed Mom
• Chocolate Cherry Beet Waffles by Sew You Think You Can Cook
• Chocolate Chip Waffle Ice Cream Sandwiches by Turnips 2 Tangerines
• Chocolate Pizelles – The Italian Waffle by GirlAbroad
• Churro Waffles by The Redhead Baker
• Coconut Waffles by Omnivore’s Cookbook
• Dark Chocolate Waffles with Cherry Syrup by The Chef Next Door
• Easy Peasy Blueberry Sauce for Waffles by Pine Needles In My Salad
• Fluffernutter Waffles by Cindy’s Recipes and Writings
• Irish Cream Waffles with Whiskey Strawberries by Tramplingrose
• Japanese Green Tea Matcha Cream Topped Vegan Waffles by NinjaBaker
• Maple Bacon Waffle Ice Cream Cake by Dizzy Busy and Hungry
• Pineapple Upside Down Cake Waffles by Cookin’ Mimi
• Red, White and Blueberry Sourdough Waffles by Cooking With Carlee
• S’Mores Waffles by The Freshman Cook
• Spiced Banana Nut Waffles by Magnolia Days
• Strawberry Shortcake Waffles with Cinnamon Whipped Cream by Hezzi-D’s Books and Cooks
• Strawberry Waffle Cake by That Skinny Chick Can Bake
• Waffle Kebobs with Maple Yogurt Dipping Sauce by A Mind Full Mom
• Yeasted Waffles with Peach Syrup by Pies and Plots

Savory Brinner Winners:

• Asiago Waffle Egg Sandwiches by Grumpy’s Honeybunch
• Bacon Cheeseburger Waffles (Low Carb) by My Life Cookbook
• Bacon Waffles by Cosmopolitan Cornbread
• Biscuit Waffle Breakfast Stacks by The Weekend Gourmet
• Bleu Pig Potato Waffles by Culinary Adventures with Camilla
• Breakfast Poutine Waffles by She Loves Biscotti
• Cheesy Bacon Waffles with Spicy Ketchup by Momma’s Meals
• Cheesy Polenta Waffles by Cupcakes and Kale Chips
• Cheesy Spinach Waffles with Ham by Wholistic Woman
• Chicken & Waffles by Family Around the Table
• Corn Waffles Nachos-Style by Caroline’s Cooking
• Croque Monsieur Waffles by Un Assaggio of Food, Wine & Marriage
• Eggs Benedict Cauliflower Waffles by Life Tastes Good
• Korean Fried Chicken and Ramen Waffles by kimchi MOM
• Loaded Gluten Free Cornbread Waffles by Angels Home Sweet Homestead
• Luau Egg Benedict Waffle by Brunch-n-Bites
• Mexican Cornbread Waffles by Sunday Supper Movement
• Monte Cristo Waffle Sandwich by Palatable Pastime
• Pulled Pork Waffle Tacos by The Crumby Cupcake
• Pumpkin Cornbread Waffles with BBQ Chicken Thighs by Our Good Life
• Scallion Waffles by A Kitchen Hoor’s Adventures
• Sweet and Spicy Pecan Shredded Beef Waffles by Family Foodie 
• Waffled Falafel Sandwiches by Food Lust People Love

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Natural Pink Pineapple Lemonade

For Sunday Suppers or special occasions like when we’d visit, my grandmother always added crushed pineapple to pink lemonade. It was especially welcome in the hot summertime. 

My grandmother and grandfather worked hard every day. Running their own store and appliance repair service made it a challenge to take time off. In fact, I don’t recall that they ever took a vacation except to visit us once when we lived overseas. Looking back, I have no idea who they would have left in charge. They did love it when we’d come to visit though and the refrigerator was always stocked with our favorites from ice cream sandwiches to cookies to hot dogs.

Back in the olden days, we could take a train from Houston that would stop off in New Iberia, on its way to New Orleans and other points east. I remember going to spend a week or two with my grandparents, often taking a friend with me. We’d either ride the train there and Mom would come for a visit as well and pick us up, or she’d bring us and we’d take the train back home again. What was a four- or five-hour car ride took a couple of extra hours on the train. But we didn’t care! We were on our own with a packed lunch, books to read and snacks – no adult supervision! – and riding the train was an adventure. I just checked out the Amtrak schedules and that route is still do-able and reasonably priced, but children under 12 must have an adult traveling with them now. More's the pity.

We’d arrive parched from the heat, the clackety clack of the rails still echoing in our ears, and Mo would mix up a big pitcher of pink lemonade, made from a canister of instant lemonade powder – you probably know the one – and add a can of crushed pineapple and ice. Talk about refreshing! Pink lemonade with pineapple was one of her favorite drinks to serve at lunch on Sundays as well, or other special occasions.

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I’ve figured out that if I make regular fresh lemonade and add some cranberry or pomegranate juice, I can get the pretty effect of pink lemonade without the pink food dye. It’s not as pink as my grandmother’s concoction, unless you add a bunch of red juice but it’s probably better for you.

Ingredients for one 2 quart or 1.89 liter pitcher
1/2 cup or 100g sugar
1 (15 oz or 425g) crushed pineapple in light syrup
1 1/2 cups or 355ml freshly squeezed lemon juice
3/4 cup or 177ml (or more to color to your liking) cranberry or pomegranate juice
Cold water
Ice

Note: If you can only find the crushed pineapple in heavy syrup, you might be able to skip making the simple syrup. The pineapple syrup should sweeten the lemonade enough without additional sugar.

Method
Make simple syrup by dissolving the sugar in 1/2 cup or 120ml of hot water. Set aside to cool.

In your large pitcher, combine the crushed pineapple with its syrup and lemon juice. Add some ice and water to almost fill your pitcher. Remember that you need room for the cranberry or pomegranate juice and some simple syrup. Stir well.

Add the red juice and taste the lemonade.

Add enough of the simple syrup till it’s sweet enough for your liking. (See note above if using crushed pineapple in heavy syrup.)

Stir well before you pour each time to get the pineapple moving. Serve over ice.

Enjoy!

As a bonus, if you happen to have a small hand crank ice shaver like those ones they sell at Pampered Chef, this pineappley pink lemonade freezes great and makes wonderfully refreshing shaved ice. You can use it for popsicles as well, but the pineapple ends up near the top of the popsicle.

Nostalgic summer recipes are our theme for this week’s Sunday Supper. Many thanks to Coleen from The Redhead Baker for hosting! What’s your favorite summertime food memory?

Summertime Recipes

Beverages

• Blueberry Lavender Lemonade by Beauty and the Beets
• Natural Pink Pineapple Lemonade by Food Lust People Love

Breakfast

• Rhubarb Muffins by Wholistic Woman
• Strawberry Cream Cheese French Toast by Cindy's Recipes and Writings

Appetizers

• Gazpacho Shooters by That Skinny Chick Can Bake
• Grilled BLT Kebabs by Eat, Drink and be Tracy
• Strawberry Fruit Dip by Books n’ Cooks

Main Dishes

• Classic Shrimp Roll Sliders by Crazed Mom
• How to Cook Hot Dogs by Life Tastes Good
• Wiener Schnitzel by Caroline's Cooking

Side Dishes

• Baked Beans with Bacon by Magnolia Days
• Creamy Ranch Potato Salad by Dash of Evans
• Grilled Zucchini Salad by Sunday Supper Movement
• Seven-Layer Salad with Bacon and Peas by The Hungry Goddess
• Southern Fried Squash by Peaceful Cooking
• Spätzlesalat (German Spaetzle Pasta Salad) by Tara's Multicultural Table
• Summer's Best Tomato Cucumber Salad by Delaware Girl Eats

Desserts

• Ambrosia Salad by Angels Home Sweet Homestead
• Bavarian Almonds by Palatable Pastime
• Blueberry Cobbler by Cosmopolitan Cornbread
• Boardwalk Funnel Cake by The Redhead Baker
• Buttermilk Pound Cake by Renee's Kitchen Adventures
• DIY Drumsticks by A Mind Full Mom
• Double Corn Buttermilk Cake by What Smells So Good?
• Frosted Grapes by Culinary Adventures with Camilla
• Gluten Free S'mores Magic Bars by Cupcakes and Kale Chips
• Homemade Banana Pudding by Cooking with Carlee
• Homemade Drumsticks by Pies and Plots
• Japanese Melon Ice Cream by Ninja Baker
• Lemon Coconut Bars by The Finer Cookie
• Lemonade Pie with Sugar Cone Crust by Dizzy, Busy and Hungry
• Poke Cake by Our Good Life
• Maple Sugar Candy by Grumpy's Honeybunch
• Mom's Rhubarb Cake by Monica's Table
• Nana’s No-Bake Cheesecake Squares by The Crumby Cupcake
• Pineapple Upside Down Cake by The Freshman Cook
• Pudding Pops by Hezzi-D's Books and Cooks
• Root Beer Float Ice Cream Sandwiches by My Imperfect Kitchen
• Sherbet Float by Cookin' Mimi
• Strawberry Jello Angel Food Cake by A Day in the Life on the Farm
• Strawberry Jello Pie by Tramplingrose
• Tita’s Fruit Dessert by Basic N Delicious
• Toasted Coconut Puppy Chow by Helpful Homemade
• Watergate Salad by Flavor Mosaic

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Personal Banana Cream Pie

A personal banana cream pie is the perfect way to tell Dad how much you love him. All the delicious sweetness of a full size pie that he doesn’t have to share.

It’s a tradition in our house that my husband gets a banana cream pie at least twice a year, for his birthday in March and Father’s Day in June. For years I made it. When they got old enough, our girls took over, at least on Father’s Day. Now they both live away from home and it’s back to me again. Making banana cream pie is something I do willingly because the joy on his face is worth the time and effort.

This year, with only two of us at home, and one who doesn’t really eat sweet things much (me), I decided it made more sense to make a personal banana cream pie. Cut in half, it’s two very generous pieces and you can guess who enjoyed both of them!

When a whole 10-inch pie is just too much pie, downsize! If you want to make a full size banana cream pie.<click there.

Ingredients 
For the custard:
1/3 cup or 66g sugar
1/4 cup or 31g flour
Good pinch salt
1 2/3 cups or 395ml milk
3 egg yolks
1 teaspoon vanilla extract
2 teaspoons butter

For a 7-in pie crust:
1 cup or 125g all-purpose flour, plus more for rolling out
1⁄4 cup or 57g shortening
1/4 teaspoon salt
2-3 tablespoons cold water

To assemble the pie and serve:
2 medium bananas, ripe but not soft
3/4 cup or 180ml heavy whipping cream

Method
To make the custard:
In a large saucepan (no heat!) mix sugar, flour and salt.  Stir in milk until smooth.

Over medium heat, cook mixture, stirring constantly, until mixture is thickened and begins to boil (about 10 minutes). Boil one minute. Remove immediately from heat and set aside.

Separate your egg yolks from your whites, putting the whites directly into a sealable plastic container for the refrigerator. (You can make meringues or almond macaroons with these later.) Put the yolks in a bowl with enough room to whisk.

Beat egg yolks quickly with a whisk, while drizzling in about a 1/8 cup of the hot milk mixture. Quick beating and slow drizzling are essential so that you don’t end up with cooked eggs.

Slowly pour egg mixture into the saucepan, stirring rapidly to prevent lumping. I stopped whisking briefly to take the photo. You just keep whisking!

Over low heat, cook, stirring constantly, until very thick (do not boil) and mixture mounds when dropped from spoon.

Remove from heat; stir in butter and vanilla.  Congratulations, you have made homemade vanilla custard.  Once the butter has melted and you've mixed it and the vanilla completely in, pour the custard into a metal bowl. Cover its surface with plastic wrap to prevent a skin from forming. Refrigerate until chilled and set, about two hours.

While the custard is chilling, we'll make the pie crust. Preheat your oven to 425°F or 218°C.

In medium bowl using a fork, lightly stir together the flour and salt.

With a pastry blender, cut in the shortening until the mixture resembles coarse crumbs.

Sprinkle in the cold water, a tablespoon at a time, mixing lightly with a fork after each addition until pastry just holds together.

Use your hands to shape the pastry into a ball. Wrap it in cling film and refrigerate 30 minutes.

Lightly flour your clean work surface. With lightly floured rolling pin, roll pastry into circle 1⁄8 inch thick and about 2 inches larger all around than pie plate.

Transfer the circle to your pie plate.

Fold overhang under; then pinch to make a decorative edge. Prick bottom and side of crust all over with a fork, to prevent puffing during baking.

Line the crust with a circle of baking parchment and cover with baking beads or dried beans.

Bake for 15 minutes or until golden. Remove the baking beads. Set aside.

Once your custard is cool, you can peel your bananas. Cut them in half lengthwise. Spread a little of the custard in the bottom of your baked piecrust and then add a layer of bananas.

Spread the rest of the custard all over the bananas, making sure to fill in the gaps so that there is no air around the bananas.  This will prevent them from going brown.

Securely cover the custard with plastic wrap once more and put the pie back in the refrigerator until you are ready to serve.

Just before serving: In small bowl with mixer at medium speed, beat cream until stiff peaks form. Heap cream on pie. One of my husband's policies is that there is no such thing as too much cream.

Enjoy!

Check out this great list of recipes from my Sunday Supper family! Everybody is sharing their dads' favorites today. Many thanks to our host this week, Sarah from The Chef Next Door.

Appetizers, Snacks and Beverages

• Best Popcorn Ever (with Nutritional Yeast!!) by The Wimpy Vegetarian
• Bourbon Sweet Tea Cocktail by Cosmopolitan Cornbread
• Easy Homemade Pretzel Recipe by April Golightly
• Nana’s Pimento Cheese by A Kitchen Hoor’s Adventures

Breakfast

• Dad’s Favorite Blueberry Pancakes by Family Around The Table
• Steak & Egg Breakfast Skillet by Caroline's Cooking

Condiments & Sauces

• Beerinara by What Smells So Good?
• Homemade Refrigerator Pickle Relish by Renee’s Kitchen Adventures

Side Dishes

• Chipotle Lime Cole Slaw by Dizzy Busy and Hungry
• The Ultimate BLT Pasta Salad by Cooking with Carlee

Main Dishes

• Bacon Patty Melts by Cookin’ Mimi
• BBQ Salmon Salad with Avocado Ranch Dressing by PancakeWarriors
• Beef Shepherd’s Pie Casserole by Cooking Chat
• Buffalo Chicken Tacos by Palatable Pastime
• Carolina-Style BBQ Burger by The Redhead Baker
• Coffee-Rubbed Prime Rib Roast by Culinary Adventures with Camilla
• Fried Chicken by Tramplingrose
• Grilled Chicken and Beef Stir Fry by The Freshman Cook
• Grilled Filet Mignon with Zip Sauce by A Day in the Life on the Farm
• Italian Sausage and Peppers by Monica's Table
• Moroccan Preserved Lemon Chicken Tagine by Curious Cuisiniere
• Philly Style Slow Roasted Pork Sandwich with Broccoli Rabe and Provolone by The Hungry Goddess
• Sharp Cheddar and Crispy Onion Burgers with Horseradish Sauce by A Mind Full Mom
• Skillet Spaghetti and Meatballs by From Gate to Plate
• Spicy Fish Tacos with Garlic-Chive Aioli by Wholistic Woman
• Turkey Chorizo Burgers with Guacamole by Books n’ Cooks
• Vegetarian “Philly Cheesesteak” by Take A Bite Out of Boca
• Walnut Cauliflower Zucchini Boats by Beauty and the Beets

Desserts

• Apple Crisp by Ninja Baker
• Banana Berry Bread by Desserts Required
• Blackberry Chocolate Chunk Ice Cream by Simple and Savory
• Black Bourbon Walnut Brownies with Maple-Candied Bacon by The Crumby Cupcake
• Blueberry Ice Cream Cookie Bars by Cindy’s Recipes and Writings
• Cherry Garcia Bars by Pies and Plots
• Chocolate Marshmallow Cupcakes by Crazed Mom Lifestyle & Recipes
• Pineapple Upside Down Cake by Grumpy's Honeybunch
• Coconut Cream Pie by Hezzi-D’s Books and Cooks
• Tempura Strawberries by Baking Sense
• German Chocolate Brownie Pie by That Skinny Chick Can Bake
• Graham Cracker Chocolate Chunk No-Churn Ice Cream by Cupcakes & Kale Chips
• Grilled Fruit Kabobs with Fresh Whipped Cream by Helpful Homemade
• Peach Crumble Bars by The Finer Cookie
• Personal Banana Cream Pie by Food Lust People Love
• Strawberry Rhubarb Pie by The Chef Next Door
• Maizena Tamal by Basic N Delicious
• Mom's Carrot Cake by Jennifer Cooks

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