I'm not going to preface this recipe by telling you a story of the time I frolicked through an orchard with my kids and husband. Nor will I say anything about how the smell of fruit warmed by the sun on a late summer afternoon turns me on. You know what turns me on? When my husband comes home from work, rolls up his sleeves, and starts helping with whatever needs to be done around the house.
Do I feel guilty that he cooks even though we both have full time jobs, and he commutes while I don't? Not a fucking bit. We're in this marriage together so we do it all together. So, assume there's frolicking, but don't imagine it looks anything like this:
And now onto the real reason you're here: you love dessert, but you don't want to spend 16 hours prepping followed by 23 hours of clean up to make something that's Instagram-worthy. You just want to enjoy a dish with great flavours everyone will love.
Ingredients
Directions
Place peaches, plums, and lemon juice into a saucepan and simmer over medium heat for 10 minutes.
Add sugar, cinnamon, and vanilla and cook until fruit is soft.
Add cream and stir. Remove from heat.
Dry Ingredients
While fruit is cooking, butter an ovensafe 8"x11" dish, and preheat oven to 400F.
Using a fork, combine brown sugar and butter.
Add in almond meal and flour and mix well.
Spoon the cooked fruit compote into the bottom of the buttered, baking dish, top with streusel mixture, and place in oven.
Bake for 15-20 Minutes 400F.
Let sit for approximately 15 minutes and serve warm. If you're a glutton, top with a scoop of vanilla ice cream or homemade whipped cream.
Makes enough for 8-10 servings.
RELATED: Peaches & Cream Skillet Cobbler
Anytime I've tried to feed my kids and husband kale the reaction goes something like this:
"NOOOOoooooO please, no."
But as any marriage and parenting expert will confirm, the secret to a happy family life and getting everyone to follow the plan (dear god, just follow the fucking plan) is liberal use of lies and deception. (My parenting book: Little White Lies My Mother Told Me for a Happy Life Even if I Trust No One Now is coming out in 2017. Preorder here: best parenting book ever) So, for years I lied about adding kale to recipes, like juices and frittatas.
Before this salad, I juiced the shit out of kale so I could hold my head high at the 'Teach Your 6-Month Old to Read' group sessions at our local librabry. No more! Now I just add cheese and a few other ingredients and PRESTO! Kale my family will eat without being lied to.
Ingredients
Dijon Maple Syrup Vinaigrette
Directions
Combine ingredients for vinaigrette, whisk together, and set aside.
Wash and cut the kale, use only the leaves and leave out the stalks.
Squeeze the juice from one lemon and drizzle over the kale, add a couple of pinches of salt, and massage into the cut and washed kale leaves. Use two hands and work it, work it real good, for at least 5 minutes (more is better). Let the kale sit for 20-30 minutes. This process softens the leaves so you don’t slice the roof of your mouth with razor-edged kale.
Throw in the remainder of the ingredients: cucumber, apple, feta, pistachios, cranberries, hemp hearts.
Drizzle with Dijon Maple Syrup vinaigrette, toss, and eat.
This salad keeps well so you'll have lunch ready for the next day.
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