What better to accompany fresh peaches and raspberries, than a peach raspberry popsicle! These peaches are the sweetest juiciest peaches ever- we bought two of them at the farmer's market and as soon as we tried a bite, went back for a whole bag of them.
My method was quite simple: Put 3 sliced peaches in the food processor, add a little sweetener if desired- I added 2 teaspoons of Truvia, food process until smooth. Pour the peach puree into popsicle molds, along with some fresh halved raspberries. Freeze, eat, love.
dinner last night, but with red beets this time and a side of sauteed beet greens with sauteed summer squash and zucchini. To saute beet greens simply blanch them in boiling water for two minutes, cool off in an ice bath, squeeze out excess water, chop them, and saute in a little olive oil and minced garlic. I skipped the blanching step and my greens were more bitter than usual. Lesson learned. I won't skip that step next time.
Luckily I had some squash too!
Today's cooking outcome: Yummy lunch!