Honeydew-Celery Granita | Dandy®

You know those cheesy scenes in old movies where someone is walking through the sweltering desert and they're so thirsty that they hallucinate about an oasis? That's sort of how this recipe came to be.

Except, replace burning hot desert sands with 98% humidity, and you have my reality every day when I walk out the door -- the classic Florida summer.

I don't know how many times I can talk about how sweaty-hot it is outside, but I'm gonna bring it up just one more time because all that perspiration finally led to some inspiration.

Walking through Publix on a sizzling summer day is equivalent to splashing around in that desert oasis; an air conditioned wonderland of never ending thirst-quenching snacks at your disposal. Since I always go straight to the produce aisle, I am often easily enticed by the first few things in my line of vision that look like they might give any kind of relief from the blazing temps -- namely honeydew and Dandy® celery. When it's hot and sticky out, it's hard not to daydream about things that are cool, crisp and refreshing. So it's no wonder that celery snuck its way into my frozen summer treat in this Honeydew-Celery Granita.

I know what you're thinking. Celery?? Not chopped in a salad or slathered in peanut butter?? What in the world? But I guarantee that you'll stop questioning my sanity once you make this. Because, just like raw celery gives that nice, fresh crunch and snap when you eat it as a snack, the essence of celery works harmoniously with the flavor of sweet honeydew melon in this icy refreshment.

Truth be told, I hadn't given much thought to using celery in any way other than in soup or alongside wings until I served as a brand ambassador with Dandy® during the Food Wine Conference last month. But their creativity in using celery in desserts and cocktails at the conference gave way to all kinds of new ideas, which is nice because I can never quite use up an entire bag!

They say necessity is the mother of invention, but I'm here to tell you that so is humidity. This summer, you're bound to be cool as a cucumb... er... celery stalk when you get creative with Dandy®!

You may not have to imagine a tropical paradise if you enter and win the Summer Snacking Sweepstakes where the prize is a chance to "Build Your Own Dream Vacation!" Make sure to check it out and score a free e-book with summer-inspired recipes while you're there!

Disclosure: This is a sponsored post in partnership with Dandy® Celery. As always, all opinions here are my own! 

Honeydew-Celery Granita

1/2 cup water
1/2 cup sugar
4 pieces of celery, trimmed and roughly chopped
1/2 of a medium honeydew {I used an orange-fleshed honeydew, but any honeydew or cantaloupe would work here}, roughly chopped

1. Make simple syrup: Stir together water and sugar in a small pot over medium-high heat. Bring to a boil and allow to bubble until the sugar is completely dissolved, about 1-2 minutes.

2. Add chopped celery to the hot simple syrup. Set aside to let the flavors steep, about 10 minutes.

3. Place syrup mixture in a blender or food processor and blend until smooth. Using a mesh strainer, strain the mixture, pressing on the celery pulp to extract all liquid. Discard the pulp, and set the celery-infused syrup aside.

4. Place chopped honeydew in blender or food processor and process until smooth. Add about 1/4 cup of the celery simple syrup and blend together. Depending on how sweet your honeydew is, you may want to add more or less of the syrup -- sweeten to taste.

5. Pour the honeydew mixture into a glass baking dish or container and place in freezer. After 30 minutes, stir with a fork to break up any ice crystals. Continue to do this every 30 minutes for the next 3-4 hours or until the desired consistency is reached.

Note: Celery stalks make great scoopers!

Zucchini Ribbons Romesco

Moms in bikinis. Discuss.

I've never given much thought to what moms wear to the pool during summertime until I became a mom myself. This is because 1. I generally do not have an opinion about what others choose to wear. {Or not wear. I'm talking to you, Speedo-clad 70-year-old on the beach. Rock on.} and 2. I have more important things to ponder.

But recently, I became friends with a group of women with children around Cole's age and we started having play dates at the pool. {Which, YAY, play dates within walking distance.} The first time I met up with them, I arrived to find that all of the "pool moms" had definitive "mom swimsuits" on, while I wore a two piece. Suddenly, my lack of attention to such details became an acute awareness of my own body and I sort of wanted to wrap myself in an oversized beach towel and hide behind a palm tree.

No one said anything to me, or even looked at me funny that I could tell. But it just got me to thinking: Once you're a mom, are you expected to make "the switch" to a one piece bathing suit? And, more importantly, did someone forget to send me the memo?

As a result, I polled a few non-moms {i.e. my husband and a close friend who doesn't have kids yet}, and both parties saw nothing wrong with my choice of swimwear. I was, however, left with enough doubt that I did a little window shopping in the one piece section at Target, only to leave empty handed. {There are some cute choices, just none that warranted spending the money on.}

I'm just gonna tell it like it is: I don't have superb body image. Like most women, I notice every wrinkle, dimple, droop, sag, stretch and bulge. But I also feel like pregnancy didn't "ruin" my body enough to have to cover it all up behind yards of stretchy fabric. The moms wearing the one pieces looked like beautiful, healthy women to me, and I wonder if their swimsuit choices were fueled by modesty, expectations or something else altogether. If I did dive into the world of one piece suits, it would be more because I want to feel "appropriate."

{As a side note, I have another group of girlfriends with small children -- and amazing bodies -- who shamelessly wear their trendy, two-piece and itty-bitty bikinis, so maybe that's why I had never given it a second thought.}

What do you think? {Please don't make me sorry I asked!}

I think we should think less about poolside fashion choices and more about food. Because that's a department where I feel totally comfortable.

I can't tell you what kind of swimwear is appropriate for the summer, but I can tell you that this zucchini dish is perfect for the occasion.

Summertime is a fantastic time to make the switch from pasta to "zoodles" {zucchini noodles}. In this dish, I skipped the spiralizer and turned to my trusty {and dangerous -- I almost lost a finger a few weeks ago} mandolin to make pappardelle-like strips that are hearty enough to fill in for a carby alternative without causing the bloat and belly. If you don't own a madolin, you can use a vegetable peeler to peel the long strips.

The Romesco sauce is so ridiculously easy that it will become a go-to to toss with pasta and veggies or drizzle over meat. The toasted nuts in the sauce give it a nice texture and the smoked paprika gives it a great, smoky flavor. I added some Kalamata olives to the dish for an extra pop of saltiness.

Just one bite and I think you'll agree that this is a fantastic dish for the summer, whether you're enjoying it while covered up or "al fresco." :)

Zucchini Ribbons Romesco
Sauce recipe adapted from Bon Apetit 
Makes 2 large servings, and about 2 cups of sauce

2 medium zucchinis {thinner ones, if possible}
About 1/3 cup jarred roasted red pepper
1 garlic clove
2 tablespoons roasted almonds
2 tablespoons roasted hazelnuts*
4 pearl tomatoes {or 2 medium Roma tomatoes}
2 tablespoons vinegar, preferably red or white wine {or fresh lemon juice}
1/2 teaspoon smoked paprika
Dash of cayenne pepper
1/4 teaspoon salt
1/4 cup extra-virgin olive oil
1/4 cup chopped black or kalamata olives

1. Using a mandolin or a vegetable peeler, create long, thin strips with the zucchini. Set aside until ready to cook.

2. Meanwhile, in a blender or food processor, combine the roasted red pepper, garlic, almonds, hazelnuts, tomatoes, vinegar, smoked paprika, cayenne and salt by pulsing until chunky.

3. Open the feed spout and pour in the olive oil while pulsing, and blend until not quite smooth. {You want it to have some texture.}

4. In a large skillet over medium high heat, place zucchini strips and about 2 tablespoons of water. Cover with a lid {or an overturned plate large enough to place over the top} and allow the zucchini to steam for about 3-4 minutes. Uncover and allow most of the water to cook off.**

5. Pour in about half of the Romesco sauce, and gently shake the pan to toss with the zucchini. Cook for 2-3 minutes more just to warm the sauce through and allow the zucchini to become "floppy". Add olives and toss to combine. Serve immediately {with a sprinkle of cheese, if desired}.

*If you don't have hazelnuts, you can simply double the amount of almonds.
** Zucchini gives off a lot of water and can dilute sauces easily. I've found that by cooking off some of the liquid they give after steaming, the final product is less watery. Serving right away also helps.

Piña Colada Popsicles| Stonyfield Organic + prAna

What are you craving this summer?

Me? I'm thinking a lengthy vacation and an ice cold umbrella drink by the pool would be nice. Hey, a girl can dream.

Luckily, some cravings aren't hard to satisfy, like breezy summer dresses that go from day to night and creamy, frozen treats that you can make in minutes. My friends at prAna and Stonyfield can help you with those, no problem.

Last fall I wrote about the super comfy sweater I got when Stonyfield Organic and prAna partnered for a little Clean Plate Club collab. I'm not even kidding you when I say that I probably wore that sweater every time the weather dropped below 70. {Which, sadly, was only a handful of times down here.} But, I'm so, SO happy because my friends are at it again -- this time, they're talking summer outfits and warm weather treats, which is a perfect combo for this Florida girl!

I got to pick out a piece from prAna's sustainable, organic line and here's what I chose:

Posing in your neighborhood isn't awkward at all... 

The Quinn dress is everything a girl needs for the summer. It's low maintenance, stylish, comfortable and cool. {And it even has a little help built in up top for the bosom-impaired like myself! haha!} It's kind of a mom's dream to find a piece that you can wear to the park, the store, a play date and a real date, all while looking put together. This piece is it. And remember that vacation I was dreaming about earlier? This would make a fantastic piece to pack and wear with its quick-drying, stretchy fabric that hardly shows a wrinkle. Love.

Tryin' to get my zen on. Where's my Piña Colada?

Clearly, I've found a piece that I might be living in this summer... but now, let's talk about that umbrella drink.

It may be frowned down upon to sip on a real Piña Colada while you sit poolside for your kid's swim lessons this summer {and if it isn't, please tell me where you live}, so we're doing the next best thing -- turning a cocktail into a popsicle. {Sans booze, ladies. Sorry, we can't have it all.}

This Piña Colada Popsicle contains only 3 ingredients, and they're all pretty good for you, too! Creamy Stonyfield Vanilla Greek Yogurt, coconut milk and fresh pineapple come together in minutes for a frozen snack that the whole family will love. {So you might want to keep them in the back of the freezer if you're planning on keeping them for yourself!}

Quench your cravings this summer for cold treats and perfect pieces to add to your summer wardrobe! Want to add this dress to your collection? I'll be hosting a giveaway on my Instagram later this afternoon, so be sure to pop over and follow me so you can enter to win a Quinn dress of your very own, or do a little shopping using discount code SCS16ERSO to get 15% off your purchase! {Valid until July 7. Not valid on gift certificates or with any other offers.}

Disclosure: This post is sponsored by prAna. As always the opinions here are all my own!

Piña Colada Popsicles

1 cup Stonyfield Organic Greek Yogurt {I used Whole Milk Vanilla, but 0% or Low Fat Vanilla would work, too.}
1 cup coconut milk {again, I used full fat, but you could use reduced fat if you prefer}
1 1/2 cups fresh pineapple {you just need enough to make about 1 cup of pineapple puree}

1. Toss all  ingredients into the blender and process until totally smooth.

2. Pour into popsicle molds and place in freezer.

3. Freeze for 3-4 hours or until completely frozen.

To remove, run popsicle mold under warm running water to loosen before pulling out the popsicles.

*If you like your popsicles a little sweeter, of if your pineapple isn't super sweet, try adding a few tablespoons of agave or honey to sweeten them.

Pepper Jack Cornmeal Madeleines

Yesterday I went out to run a quick errand and, I kid you not, my eyelids were sweating. It already feels like it's a billion degrees out, and yet, I still can't stop myself from turning on the oven and baking from time to time. {That's why God created air conditioning.}

When inspiration strikes, you've got to deal with a little sweat.

A few days after I mentioned that I received 11 pounds of blueberries at my front door, I received another fabulous surprise: Thirteen blocks of cheese from my friends at Cabot. It was like the heavens shone down upon my doorstep with cheesy goodness, and I knew that I must make something worthy of this gift. But what?

Fast forward to that Friday evening -- I had been invited to dine at Jardin Restaurant in West Palm Beach and took my {lucky} husband along for the ride. We both loved our meals and all the yummy extras {and the cocktails... ohhh, the cocktails!}, but when I left there was one thing I just couldn't get out of my head: their savory Cilantro Jalapeno Madeleines.

We ate everything. 

Madeleines, shell-shaped, soft and cakey French cookies of sorts, are typically sweet and can come in a variety of flavors. At Jardin, they serve them warm in place of a bread basket with a side of cayenne butter. Had I not been on my best behavior I would have eaten the whole bowl and asked for more.

Warm Cilantro Jalapeno Madeleines. Mmmm.

Anyway, Jardin's savory Madeleines gave me an idea. I wanted to recreate them at home... but with cheese. Because, you know, I had a little to spare! I also wanted to give them extra texture, so I added a few tablespoons of cornmeal for a tiny bit of crunch.

I'm sad to report that my first attempt using a recipe I found online was a major failure. They turned out gummy, too oily, and just plain unappetizing. {Granted, I forgot to add the butter until after I had already scooped the batter into the molds and had to pour it all back into the bowl so I could add it after the fact. That could have had something to do with it.} I wondered if perhaps Madeleines with freshly grated semi-soft cheese were not possible.

Then I remembered I own Dorie Greenspan's cookbook, Baking Chez Moi, so I did a little reading and recipe research to see if Dorie could help me out of my dilemma. {Because if anyone knows their way around a Madeleine, it's Dorie.} As it turns out, Dorie likes to get a little complicated with her Madeleines, cooling her batter for a few hours in the fridge and then again after scooping it into the Madeleine molds before finally baking it off atop a baking sheet that was left to heat in the oven. I know she's a baking genius and everything, but that's just too many steps for me, so I skipped ALL OF IT and did it my own way.

Guess what? It worked!

Fluffy, savory Madeleines with the faint essence of spicy Cabot Pepper Jack cheese. To me, Madeleines are buttery enough on their own, but you can certainly serve them with some butter like they did at Jardin and I wouldn't judge you. If you really want to add some extra "kapow!" to your Madeleines, I bet some finely diced jalapeno peppers would be a good addition.

Now, if you'll excuse me, I've got to go blast the A/C because I have about 600 other flavor combinations I want to try!

Pepper Jack Cornmeal Madeleines
Inspired by Jardin Restaurant and adapted from Baking Chez Moi
Makes about 14 Madeleines

2/3 cup flour
2 tablespoons cornmeal
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup finely grated Cabot Pepper Jack Cheese
2 eggs
1 stick {8 tablespoons} unsalted butter, melted
2 tablespoons milk

1. Preheat the oven to 400 degrees. Lightly mist a Madeleine mold or mini muffin tin with non-stick spray. Set aside.

2. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and cheese until combined.

3. In a separate bowl {or in a stand mixer fitted with the whisk attachment}, beat eggs until pale and slightly frothy.

4. Add about half the dry mixture to the eggs, and fold it in gently with a silicone spatula until it just disappears. Fold in the remaining dry ingredients just until everything is moistened. The batter will be thick.{Don't overmix.}

5. Pour in the melted butter and fold it into the batter gently. Once it is fully incorporated, add the milk and fold it in as well. The batter will look kind of ugly and curdled -- it's supposed to look that way.

6. Scoop batter into the prepared Madeleine mold, filling each cavity to just under the top. {They will puff up as they bake so don't overfill.}

7. Bake for about 12 to 14 minutes or until the tops are golden and the edges are slightly browned.

These are best served warm and/or on the same day they are made.

Note: You can buy a Madeleine mold at most specialty stores or places like HomeGoods for a few dollars, but if you don't have one, you can also bake the batter in mini-muffin tins. They won't have the signature Madeleine look, but they'll still be good to eat!