peaches & thyme lemonade with maple agave syrup

My husband and I recently spent a wonderful weekend on Coronado Island celebrating my 40th birthday.

While we were there we enjoyed long walks on the beach, bike rides, and relaxed over long, leisurely meals.

One of the highlights of our weekend was having Sunday brunch in the Crown Room at Hotel del Coronado.

I'm still in awe over the incredible menu that not only included typical American brunch entrees, but also Mediterranean, Italian, Spanish, and French.  There were even fresh juices like cantaloupe & peach, honeydew & mint, and fresh lemonades.

There was one juice, in particular, that captured my heart (and taste buds). What made it so special was that it was sweetened with maple syrup, instead of sugar.

I know, sounds a little strange, right!?! But it was so good. Complex . . . and good.

After arriving home, I thought I would try my hand at a refreshing lemonade that's sweetened with maple agave syrup . . . and so inspired this unique and refreshing Summer drink.

While walking through our Farmer's Market with my little ones, I spotted beautiful yellow and white peaches. Within just a few feet of them, I could smell their intoxicating sweetness . .  and couldn't resist buying them.

While I was eyeing the peaches, my little ones were eyeing the lemons. No surprise, I guess. They love making lemonade, like blackberry & mint lemonade and blueberry lemonade.

I had a thought of pairing our two finds . . .  peaches and lemons . . . and making another flavored lemonade. A new one . . . inspired by the beautiful, fresh drinks we had on our trip.

Since I think that adding herbs to lemonade adds an incomparable freshness, I added thyme to this one (instead of mint), as it pairs well with maple and lemon.

This recipe has everything you love about homemade lemonade but with the sophisticated pairing of peach and thyme along with a healthier sweetener.

The meat of the peach gives this lemonade 'body' . . . and the maple and thyme warm the tart flavors of the lemon; together with the tender sweetness of the peaches and agave . . . you have a refreshing (and unique) Summer drink.

 maple agave lemonade with peaches & thyme

.     .     .     .     .     .

3 peaches, sliced and pit removed

zest of 1 small lemon

2 sprigs of fresh thyme, and a few extra for serving

3/4 cup maple agave syrup

4 cups water,  fresh or sparkling

½ cup freshly squeezed lemon juice

.     .     .     .     .     .

Preparation

In a blender, combine the peaches, lemon zest, thyme, maple agave syrup and ½ cup of the water. Blend until smooth.

Strain the mixture through a fine-mesh sieve and into a large pot or bowl. Discard the leftover pulp.

Stir in the lemon juice then top up with the water until you reach a desired taste and sweetness. Add more if needed.

Pour into a pitcher or glass bottle. Keep in the fridge for up to 5 days. 

To serve, pour over a glass of ice and add a few sprigs of fresh thyme, and a slice of lemon and peach, if you wish. 

I recommend having a petite carafe with extra maple agave syrup for those who like their lemonade on the sweeter side. 

For a fast and easy dessert, 

serve with a humble (and slightly sweet) cookie like a Madeleine. 

The tender flavor of the Madeleine will allow the sophisticated flavors of this lemonade shine!

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the best blackberry & mint lemonade

the best blueberry & mint lemonade

smokey bean & red potato soup with ham and home-made croutons

 

Soup is incredibly comforting, any time of year . . . but especially during colder months.

And although 'the Mister' isn't a fan of soup, it doesn't stop me from making soup recipes that have been handed down to me, or sampling new ones.

This recipe was inspired by yet another great one from Our Best Dishes, as well as an old-fashioned recipe passed down to me from my mom . . . ham hocks and beans. If these two recipes married, then you would have this one . . . and it's rich, creamy, and hearty . . . deeeeelicious.

So what's new in this old time favorite? Well . . . smoked paprika, fresh herbs, and toppings. I also add red pepper for a kick, which is optional . . . but recommended. 

Smoked paprika adds a new dimension to this, otherwise, simple flavored and humble soup . . . and the fresh, chopped Italian parsley brightens its creamy base. And well, it's the (simple!) home-made smoked paprika croutons that send this soup of the over top. You will swoon over how the croutons soften and absorb the soup's flavors. It is so so good. Yuuummm!

This soup is a new Winter favorite in our home!

We've enjoyed it for lunch AND dinner the last two days. I've even made more of the smoked paprika croutons . . . just to munch on. They're sinfully good!

home-made 

Smoked Paprika Croutons

loaf of french bread

olive oil

salt and freshly ground black pepper

1 teaspoon garlic powder

1 teaspoon smoked paprika

Preparation

Preheat oven to 375 degrees F.

Cut bread into cubes and place in a large bowl. 

Drizzle cubes with olive oil, salt, pepper, garlic powder, and paprika. Mix well.

Spread seasoned bread cubes onto a sheet pan and bake for about 12-15 minutes.

smokey bean & red potato soup with ham 
and home-made croutons

Ingredients

1 medium diced onion

1-2 Tablespoons olive oil

3 cloves garlic

8 oz diced smoked Ham (about 2 cups)

2 ½ cups red potatoes, diced into bite-sized pieces ( I leave the skin on!)

2 cans Cannellini beans (white kidney beans), rinsed and drained

1 ½ teaspoon smoked paprika

½ teaspoon kosher salt

1/8 teaspoon black pepper

1/8 teaspoon red pepper (if you like a little spicy kick, which I do!)

3 - 14 oz cans chicken broth

1 cup fresh chopped Italian parsley

Preparation

Add olive oil, diced onion, and garlic to pan and sauté for 2 minutes.

Add smoked paprika, salt, and pepper and stir for about 2 minutes. Add potatoes and beans to pan and stir to combine, and then add the broth.

Bring soup to a boil and then reduce to a simmer. Simmer for about 15 minutes or until potatoes are tender. Remove from heat and stir in the red pepper and liquid smoke to taste if you choose to use it. Add 1 cup of diced ham.

Pour a few cups of soup into a blender at a time (remove the plug in the lid to let steam escape and cover with a paper towel to avoid splashes while you blend). Blend until completely smooth. You can  use an immersion blender, if you have one. It's faster and less clean-up!

Add blended soup back to pot and stir to combine. Add additional salt and pepper to taste. The need for salt really depends on the ham you use. Add 3/4 cup fresh, chopped parsley and stir. 

Ladle into bowls and top with extra ham, remaining chopped parsley, and croutons.  Enjoy!

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Simply Suzannes at Home

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brussel sprouts and a Fall-inspired dinner

The journey of a stalk of brussel sprouts 

               from the market  . . . to our kitchen . . . to our table. 

 

 

 

roasted brussel sprouts 

with lemon zest and Parmesan shavings

1 1/2 pounds Brussels sprouts

4 Tablespoons good olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 small lemon

fresh Parmesan shavings

Preheat oven to 375 degrees F.

Cut off the brown ends of the sprouts and pull off any yellow outer leaves.

Mix them in a bowl with the olive oil, salt and pepper.

Pour them on a sheet pan and roast for 30 to 40 minutes, until crisp on the outside and tender on the inside.

Shake the pan from time to time to brown the sprouts evenly. Turn the sprouts if necessary.

Sprinkle with more kosher salt, zest of 1 small lemon, and Parmesan shavings.

Serve immediately.

~ removed from the stalk ~

~ ready for roasting ~

a Fall-inspired dinner menu

butternut squash triangoli

 roasted garlic & Parmesan Alfredo sauce

crumbled spicy Italian sausage

and fresh shaved Parmesan

on a bed of baby spinach

*     *     *     *     *     *

roasted brussel sprouts

with lemon zest & fresh shaved Parmesan

       

       

 

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Simply Suzannes at Home

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sauteed asparagus with shaved Parmesan

I prefer roasting vegetables, but all too often, our outdoor Summer temperatures are too hot  . . . and I'm using alternative cooking methods.

I don't want hot temperatures to deter me from enjoying cooked vegetables, so I saute them. 

Sauteing is a quick and simple cooking method. 

The secret to delicious sauteed vegetable dishes is often in the ingredients.  

         Good olive oil is a must . . . sea salt ( I use Redmond's Sea Salt) . . .

     . . . and lemon zest!  Lemon zest awakens and brightens each vegetables' flavor.

 

This timeless end-of-Summer dish is brought to life with a sprinkling of lemon zest 

to awaken the natural flavors in the asparagus,

and shavings of Parmesan for a creamy, salty finish.

So simple. So delicious.

Sauteed Asparagus 

with shaved Parmesan

.     .     .     .     .

1 pound asparagus

2 tablespoons olive oil

sea salt

freshly ground black pepper

1 teaspoon lemon zest

shaved Parmesan, for serving

sea salt, for serving

.     .     .     .     .

 

  

 Preparation

Cut off the tough ends of the asparagus, and slice the stalks diagonally into 2-inch pieces.

Warm the olive oil in a large saute pan over a medium heat and add the asparagus.

Add the salt and pepper, to taste, if desired.

Cook for approximately 5 to 10 minutes until al dente, tossing occasionally.

Plate the asparagus. Sprinkle with lemon zest, shaved Parmesan, and sea salt. 

Serve hot.

Enjoy!

  

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