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Adrianna Adarme

10 Cozy Things to Make in August 2019

Adventures

YOWZA it’s August. July felt long, if I’m being super honest. It was slow and treacherous. August already feels fast. We have so much work to do this month and then we’re off to a little vacation (hopefully) at the very beginning of September.

But, I’m also still in a strong summer mood.

Hatch Chile Summer Squash Queso Fundido – August is the month of the hatch chile! I love this queso fundido version because it uses up a ton of zucchini and summer squash. I love to cook it down and then layer it with cheese. SO good.

VERY Good Blueberry Muffins – Look, it’s still summer which means blueberries are still thriving. Let’s take full advantage and make some blueberry muffins.

Strawberries and Cream Cake – This is my favorite cake that I’ve made recently. Because it’s just SO simple and delicious. It’s fresh tasting and bright. I love it.

Alfajores, Peruvian Style – I’m currently workshopping a new type of alfajore recipe but it’s of course based off of this classic. The cookies taste like a whisper, so amazing. And the center of course is filled with manjar blanco.

Late-Summer Veggie “Bolognese” with Cauliflower Gnocchi – I love bolognese made from pure vegetables. It’s so delicious and hearty but light all at the same time. This is spooned over a bed of cauliflower gnocchi. Have you seen this meme? It’s true. Lol.

Pollo a La Brasa Chicken Thighs – I have been a grilling woman this summer! These pollo a la brasa chicken thighs are my absolute favorite. They are SO delicious and tasty.

Zucchini Chocolate Cake – I know we’re all looking for recipes to use up all the zucchini that everyone has at this time of year. This chocolate cake gets so much of its moisture and texture from zucchini. It’s delightful and incredibly easy!

Blueberry Lime Poppy Seed Cake with Créme Fraîche Glaze – I love a good pound cake. I love the simplicity behind them and I love the texture: sort of dense cake that is perfectly sweet. This one has a good amount of lime zest and poppy seeds and blueberries. And the glaze on top is nice and tart, too.

Grilled Veggie Sandwiches with Chipolte Hummus – I love a good grilled veggie sandwich. So light and summery. But with bread…my favorite. This one has a nice kick to it too, thanks to the chipotle hummus.

Late-Summer Peach Galette with Baklava-Like Filing – I love baklava like the next person. This galette has a bit of that type of filling at the base of it and then it’s topped with slices of ripe yellow peaches. YUM.

French Silk Pie

Desserts, Pie, Quick and Easy, Summer, Winter

August is (as they like to say) the dog days of summer. Thick, slow and steamy. It’s usually when we’re all starting to think/hope warm temperatures are going to come to an end soon but in places like Los Angeles, they’re just getting started (unfortunately).

I posted this recipe for this French Silk Pie on The Instagram last Thanksgiving and realized I never properly posted the recipe here; you know, in real printable, easily-readable form. I like things to live here, too, especially given how Instagram captions can’t be rich-pinned and easily searchable. So here we are.

Also, this pie is perfect for this time of year when it is H-O-T. It’s something that can easily be made ahead AND transportable. Basically, a great formula for a summer dessert.

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Homemade Cheesy Vidalia Onion Ravioli with Lobster

Dinner, Pasta, Summer

I’ve been on this quest to make homemade ravioli. I usually go the super easy route and buy the pre-made ones from the store stuffed with cheeses and then just try and make the sauce as exciting as possible. Let’s be clear: I still advocate for doing just that, especially on busier nights when time is not on our side. But, on occasion, when I’m feeling artsy, I like to make my own.

For this post, I teamed up with Vidalia Onions from Georgia. These onions—if you’re unfamiliar—are so deliciously sweet and tender. Now, you’re probably going to ask me, “Adrianna, what’s the difference between a regular yellow onion and a Vidalia onion?” I’m glad you asked!

Vidalia onions are from Vidalia, Georgia. The water content in Vidalias is usually higher than a yellow onion, resulting in a more tender and gentler flavor. Their vibe is subtle and a bit more mellow. If I’m eating raw yellow onions, I usually soak them in a bit of water with salt to take their edge off; no need with Vidalias!

Their primo season is from April through September. And while they’re usually categorized as “sweet onions” not all sweet onions are Vidalias. So specifically look for Vidalias. And while they are sweeter than yellow onions, they’re not that sweet. They still have a lovely savory quality to them that makes everything more flavorful.

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