The mercury is on the rise and the sun is already shining brightly around here which means three things: one, it’s going to be a hot summer; two, a bounty of fresh summer fruits are going to be on the menu for a while; and three, there’s going to be a lot of this coconut sorbet in my freezer.

Summer more than any season calls for unfussy foods; simple salads, raw vegetables and fresh fruit are common appearances at the dinner table and plump, juicy cherries are one of the season’s fleeting pleasures.

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Click to continue reading Triple Coconut Sorbet Recipe with Kirsch Soaked Cherries.

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© Sylvie for Gourmande in the Kitchen, 2013. | Permalink

Sturdy enough to scoop up a hearty dip but entirely munchable on their own, grissini are dependable nibbles for good reason.

Neither bread nor cracker, but with a hearty and crunchy texture, they pair well with foods and make an excellent palate cleanser at wine tastings.  The pencil-thin Italian bread sticks are also right at home at the dinner table or on an anti-pasto platter.

Sprinkled with herbs for a savory depth of flavor and served with a slow roasted tomato sauce, they’re an elegant twist on traditional breadsticks and marinara sauce.

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Click to continue reading Italian Breadsticks (Grissini) with Slow Roasted Tomato Dipping Sauce (Gluten-Free, Paleo, Vegan).

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© Sylvie for Gourmande in the Kitchen, 2013. | Permalink

I have to admit, I have a soft spot for ice cream, especially during the summer months.  Well, if I’m being totally honest, it’s not just ice cream; sorbet, frozen yogurt, popsicles, oh and semifreddo make the list as well.

Elegant yet approachable, semifreddo is the kind of dessert you’ll want to serve when entertaining or when you just feel like a cool sweet treat.  This is the taste of summer evenings on the patio.

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Click to continue reading Honey Yogurt Semifreddo Recipe with Raspberries and Pistachios.

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© Sylvie for Gourmande in the Kitchen, 2013. | Permalink

I like to think of mushrooms as culinary blank canvases. Their mild earthy taste and chewy texture makes them easily adaptable to all manners of savory preparations.

This particular one is all about layers and textures.

Warm, savory, nutty and layered with flavor these stuffed mushrooms make an easy but elegant appetizer or light lunch.

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Click to continue reading Shitake Mushrooms Stuffed with Olives and Sundried Tomatoes (Vegan, Paleo).

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© Sylvie for Gourmande in the Kitchen, 2013. | Permalink