I love pickles and beets, so this Cooking Light recipe inspired me. Fresh raw beets are sliced thin and combined with tiny watermelon cucumbers, then pickled with raspberry-infused wine to make raspberry pickled beets.
This week’s recipe renovation from Cooking Light is grilled peaches with honey cream, scented with cardamom and garnished with mint and raspberries. A delightful summer dessert, and a great way to use too-hard grocery store peaches. You can also use nectarines.
My how-to series continues with a versatile berry sauce. In this photo, it’s topping my flourless chocolate poppyseed cake.