Blackberry Muffins

Pssst… you know what the secret is to making the best blackberry muffins?

Muffins that are rich, tender, and loaded with blackberries?

No, it’s not the butter (though butter makes everything better IMHO).

If your guess is it has something to do with the type of berries, you’re close. Wild blackberries do make the best pies, muffins, and cakes. But you can only get those a couple months of the year.

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Skinnytaste Dinner Plan (Week 37)

Skinnytaste Dinner Plan (Week 37). The middle of summer always seems like such a crazy time! I have had friends and family visiting for the last month so I skipped my meal plan last week but I’m back to planning and shopping for the week. I’m taking advantage of all those summer zucchinis and added a few recipes this week to use them up.

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Chicken Florentine with White Wine Cream Sauce

Juicy chicken breasts topped with fresh spinach, tomatoes and a creamy white sauce that is AH-MAZING!

You’ll never believe it but I want to my very first dog party. No, wait. Butters and I went to our very first dog party.

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Grilled Mexican Street Corn (Elotes)

Whenever we go back to my husband’s hometown for any of the summer holidays – Flag Day, July 4^th, or Labor Day – there is always a little taco cart sitting at the park with the rest of the food trucks. This one cart always a line stretching out in front and around the corner with people waiting to get their mitts on classic street tacos, burritos, and grilled Mexican street corn (elotes) slathered in sauce.

There is absolutely no way to eat this messy corn on the cob delicately, but usually you’re not alone since half of the other people gathering for the event are equally covered in it as well. Small town events, and their street cart food, mean that summer is really here!

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Peach Arugula Salad

Peaches are so ripe and juicy right now, the perfect time to make this easy, delicious salad you can whip up in minutes! Topped with yellow bell peppers, walnuts and a simple balsamic vinaigrette.

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Zippy Orzo Summer Salad

Summer, summer, summerrrr.

This salad screams all things summer at me, and I am happy about it.

Currently, as I write this post, we are getting ready to pack up and head to the cabin with my family for a few days. Which also screams summer. If you live in the Midwest and you do the “up north” thing, you totally know this scene:

Cleaning out the fridge. Trying to locate your beach towels and swimsuit after 11 1/2 months in storage. Running the dishwasher and taking out the garbage. Sending bae to Caribou for a rooibos tea latte with almond milk (heyyy caffeine free) to sustain your packing energy. Without caffeine.

Doing a mental run-through on all electronic devices and related chargers – and this includes very important food electronics such as a blender and a spiralizer and a food processor because you know for a fact that there will be no such luxuries at the cabin. Planning to wear a cute outfit and do your hair but realizing you said you were going to leave an hour ago and you really don’t have time for that – plus, let’s be real, it’s the cabin and the only people you will see up there are, well, they’re actually probably deer. Washing the sheets and making the bed so that you don’t hate life when you come back home again. Making sure you have that stuff that warm weather dwelling people wear when they go out in the sun – what do they call that again? Oh yeah, sunscreen. Do we even own sunscreen?

Packing up a cooler with odds and ends from the fridge or freezer that might be able to be made into a meal, because you are Midwestern and you are scrappy above all else. And finally, shoving a mash up of winter, fall, and summer clothing into a suitcase (up north can get cold, as you know) and grabbing your sunnies and running out the door, getting in the car, and driving off into the great UP NORTH LAND.

And then inevitably realizing you forgot something super important (no but seriously! it’s going to be such a long week without your almond butter) and then going back, and then leaving for real this time.

In the midst of all this pre-cabin chaos, we have THIS SALAD.

It’s very possible that I loved this salad so much because I was enormously hungry when I ate it last night, but I also think I love it because it just completely embodies summer.

It’s fresh dill. AHHHHHHH fresh dill! I sort of forgot about fresh dill for a few years there, but wow. It is nothing short of cool and fragrant and miraculous.

On top of the dill, it’s rotisserie chicken cut up into tiny pieces because you are in pre-cabin mode and rotisserie chicken is delicious. Go with it.

And because it’s summer and veggies taste better this time of year, it’s cucumbers and spinach and fresh sweet corn and just a little bit of that garlic bite that we love.

But in an effort not to get too veggie up in the house, it’s also goat cheese and WHOLE WHEAT ORZO. I have never in my life had whole wheat orzo until this moment and it is just everything. I literally stood over the stove just eating it, tossed with some straight up lemon juice olive oil sea salt magic, feeling only happy things because it’s whole wheat and it is the most fun shape/texture and it’s being paired with delicious whole foods and vegetables. Also see note about being enormously hungry.

So naturally, let’s finish it off with a heavy handed drizzle of lemon juice and olive oil sprinkled with salt and pepp. Right? SO RIGHT.

I hope you’re celebrating summer, whether it’s by going to the cabin to relax for a few days and/or making this salad in between all your rushing around.

Summer = this orzo salad = joy.

Print

Zippy Orzo Summer Salad

Author: Pinch of Yum

Serves: 3-4

 

Ingredients

For the Salad:

• 1 cup uncooked orzo
• 1-2 cups rotisserie chicken, shredded or cut into small pieces
• 1-2 cups chopped cucumber
• 1-2 cups baby spinach
• 1-2 cups fresh sweet corn (3-4 ears), cut off the cob
• 2 cloves garlic, minced

For the Dressing:

• olive oil
• lemon juice
• a small bundle of fresh dill, minced
• a small bunch of green onions, sliced
• salt and pepp

Instructions

1. Cook orzo according to package directions.
2. Heat a little bit of olive oil in a large skillet over medium heat. Add the garlic and the corn; saute until the corn is bright yellow and tender.
3. Toss all ingredients together, including dill, green onions, and olive oil, lemon juice, and salt and pepper to taste. Serve hot or cold. YUMMYYYYYY.

3.5.3208

 

 

MORE TASTY SALADS:

glowing grilled summer detox salad

Super Clean Broccoli Salad

Winter Spa Salad with Lemon Chicken

Spicy Southwestern Salad with Avocado Dressing

Green Goddess Quinoa Summer Salad

Toasted Bread and Parmesan Kale Salad

Chopped Thai Salad with Sesame Garlic Dressing

Shrimp and Avocado Salad with Miso Dressing

Rainbow Chicken Salad with Almond Honey Mustard Dressing

Vietnamese Chicken Salad with Rice Noodles

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Rainbow Vegetable Kabobs

With a simple marinade using pantry ingredients, these kabobs are so colorful, vibrant, flavorful and sure to please everyone!

If vegetables looked like this when I was growing up, I would have been the most angelic child on the planet.

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Grilled Brussels Sprouts with Balsamic Glaze

When you think of grilled vegetables, corn, eggplant, peppers and zucchini usually come to mind. But did you know you can make Brussels sprouts on the grill too? They come out perfectly charred on the edges and make the perfect side to grilled steaks, pork or chicken.

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Zucchini-Feta Frittata

There aren’t enough dishes in anyone’s repertoire to use up all the zucchini from the garden and at farm stands this time of year. Add this hearty frittata to your list.

With its bright green flecks of grated zucchini, this dish can go from brunch table to picnic table to dinner table with ease.

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Come Have a Look Around: Workshop Edition

You guys! It feels like it’s been forever since I wrote a blog post.

It hasn’t been forever, obviously – it’s only been one week since I last checked in. But a week has felt long. And it feels good to mentally be back in this internet space, sitting on the couch with my fingers flying across the keyboard of my laptop between frequent PLEASE PET ME interruptions from Sage, checking back in with you (how are you guys doing?) and letting you know a little bit about what’s been going on at the studio in recent days.

This will either become a new series (ideas are running laps around my brain right now) or it might become just a single post with a fun and unusual title, but either way  – I’m calling today’s post COME HAVE A LOOK AROUND: Workshop Edition.

For the record, and just to get this out of the idea zone and onto virtual paper, wouldn’t it be fun to do COME HAVE A LOOK AROUND: Studio Edition, COME HAVE A LOOK AROUND: Kitchen Edition, COME HAVE A LOOK AROUND: Home Edition (just give me five years to clean up and organize real quick), and maybe COME HAVE A LOOK AROUND: Garden Edition? except I didn’t do a garden this year because, just, I don’t know, I don’t even have a good excuse. Garden Edition is next year.

Okay but today! Today is COME HAVE A LOOK AROUND: Workshop Edition.

We’ve had a great run of summer workshops this year. In the months of June and July, we had 40+ people including workshop attendees and volunteers make their way to our little P-O-Y studio in Minneapolis from all over the United States and Canada.

AMAZING, right? It’s seriously the coolest to have the chance to bring people together for something as strange and wonderful as FOOD PHOTOGRAPHY. –> What is life, what is life, what is life. I ask myself this almost every day.

We have had a really good time. And by really good time, I mean we’ve talked and laughed, we’ve practiced with our cameras, we’ve taken lots of pictures, and we’ve eaten a lot of deliciously delicate fried tofu and citrus-saucy broccoli salad with goji berries and other pretend-to-be-fancy things.

Now that summer workshops are done, I should tell you: JUST YESTERDAY we opened registration for our fall workshops! We have two happening in September and you can find the registration information right here. 

If food photography is your thing – or you want to make it your thing – we would be so super excited to have you visit us in studio this September for a workshop.

Also worth noting –> fall in Minneapolis is… I mean, I’m biased, but it’s epic. It’s really hard for me to imagine a place that does fall colors, fall temps, and the whole scarves-and-boots-and-hot-coffees-to-go vibe better than our little Minnesota-nice city.

So there it is. That’s all I really needed to say today!

Now: come on in and have a look around.

We are so well-fed and well-supplied during the workshops, it’s almost just ridiculous.

From mind-blowing broccoli tofu salad (and I literally mean MIND-BLOWING) to next level, saucy, herb-loaded, stacked turkey sandwiches to a Seven Sundays muesli styling bar breakfast complete with berries and toasted coconut and almond milk, we are not lacking in the food department.

We also get lots of our photography backgrounds from the one and only dynamic duo behind Erickson Wood Works, and this round of workshops we were able to do a giveaway for some very adorable Hanselmann Pottery.

So all in all, an AMAZING group of businesses and brands that we are proud to have as sponsors.

• Seven Sundays
• Barbette
• Pat’s Tap
• Erickson Wood Works
• Hanselmann Pottery

Thanks to everyone who came out for a summer workshop! WE ♡ YOU.

For more information about upcoming available workshops, check out the registration page.

 

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