{Dining in: Summer Succotash and plum, apricot & blueberry upside-down cake}

Tonight I was craving a hearty dish that would make use of these beautiful fresh organic veggies I received in my grocery delivery box.. Solution: Summer Succotash. I drew inspiration from this recipe.

In a small pan, shell 2 cups of english peas and boil in a bit of water for a couple minutes, set aside.

In a large pan, saute 2 cloves of minced garlic in a pan with some olive oil, then add your chopped veggies (mine included some lovely pattipan squash, zucchini, roma tomatoes, a few mushrooms and a cob of corn with the kernels cut off). Season with salt and pepper, a splash of apple cider vinegar, a tablespoon of roasted onion jam (Stonewall Kitchen) and a basil pesto cube from the freezer (See this link for an easy recipe for this).

While the veggies are simmering away, in the small pan, cook a slice of chopped Alberta beef bacon (Calgary Farmers Market) until crispy and add it to the veggie mixture. Cut up about 3 slices of pumpernickel flax bread (Rustic Sourdough Bakery) into cubes and brown the bread with the residual bacon fat left in the pan. Season with some italian seasoning (rosemary, oregano and basil).

When they are toasted and golden brown, add them to the vegetable mixture and toss together.

Serve with a sprinkling of shaved parmesan cheese and a drizzle of truffled balsamic reduction.

The perfect summer dish, so many textures and flavours. The croutons absorb all the delicious juices released from the veggies. That one slice of bacon really adds a lot of flavour to this dish. This was awesome!

For dessert.. I looked into my fridge and saw a couple of plums and apricots on their last legs..

This calls for a plum, apricot and blueberry upside-down cake..

Arrange your sliced fruit in a nice circular pattern and fill the center with a handful of blueberries. Then top with your cake batter..(you can find the recipe here). My modifications included subbing in whole wheat pastry flour, using earth balance vegan butter and almond milk with a tablespoon of vinegar – to sub for the buttermilk.

After 25 min in the oven.. Voila. The boy came through the door just when this cake was coming out of the oven.

I served ours with a dollop of maple cinnamon whipped cream (1 cup of whipping cream, 2 T of maple syrup and 2 tsp cinnamon – whipped in a blender till thick and creamy). Top with some sliced almonds. Bon Apetit.

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