Springtime Asparagus Pea Salad

Asparagus pea salad

Green is the color of the rug on our kitchen floor. Green is the color of our favorite water glasses from Anthropology. Green is the color of the half-empty wine bottle sitting on our counter (better get on that. It’s 5 o’clock somewhere). Green is the color we want our grass to be. Green is the color we wish our thumbs were (so much for that green grass…). Green is the color of our friend’s wedding invitation hanging on our refrigerator (can’t wait for June!).

Green is the color of this fresh, springtime dish!

Asparagus pea salad

This bright salad is a medley of spring veggies and comes together very quickly, less than 20 minutes including prep and cook time. It can definitely stand alone and is also amazing served over any grain (pasta, quinoa, barley), or as a side to a main meat or fish.

Asparagus pea salad

The asparagus is cooked until tender, but still crispy. The peas pop in your mouth and the lemon gives a burst of citrus, tying everything together. The parmesan cheese sprinkled on top, melts into the vegetables and provides a salty finish. This is everything a girl could ask for in a springtime salad. Happy double dipping!

Asparagus pea salad

Recipe - a Double Dipper original


  • 1 large bunch asparagus, sliced on a diagonal into 1″ pieces
  • 1 cup fresh or frozen peas
  • 1 bunch green onions, chopped
  • 1 lemon
  • handful of fresh pea shoots
  • 1 tbsp. extra virgin olive oil
  • freshly grated parmesan cheese
  • dash of ground pepper


1. In a large skillet, heat olive oil over medium heat. Add green onions and let simmer until fragrant.

2. Add asparagus and sauté for about 4 minutes, until bright green but still slightly crisp. Sprinkle pepper over top.

3. Add peas and cook for another 2 minutes. Add pea shoots, squeeze lemon over greens and remove from heat. Top with parmesan cheese, so that it melts. Serve with fish, meat, over pasta or simply as is. Enjoy!

Maple Panna Cotta with Sea Salt Blackberries

Maple Panna Cotta

Sometimes we get these brilliant ideas, like an idea to make maple cinnamon gelato. We get super excited, put the jams on loud in the kitchen and whisk away making gelato.

Maple Panna Cotta  

Gelato is complicated if you’ve never made it. It requires patience, attention and finding the balance between different temperature states. If you lose focus and turn away for a moment you’ll end up with scrambled eggs.

Maple Panna Cotta

We ended up with scrambled eggs instead of gelato. Sometimes in the kitchen you just have to let go. Let the scrambled eggs be what you made them to be on move on. The weekend meditation on The Kitchn says this perfectly. We practiced letting go and turned to this easy and delicious panna cottta instead. No eggs required for this!

Maple Panna Cotta

This maple panna cotta was inspired by one of our favorite restaurants, Mill Valley Kitchen. It’s lucious and creamy, tart and tangy, sweet and satly. This dessert has it going on! The base is made with European style yogurt and full fat milk (splurge!). It melts in your mouth and leaves the sweet maple taste on your tongue. But what makes this dessert really pop is the sprinkle of sea salt on top. We can’t take credit for this ingenious idea. Mill Valley Kitchen tops their panna cotta with black sea salt. Divine. Our copy cat recipe is a homage to Mill Valley Kitchen.

So, if you end up with scrambled eggs let it go and make panna cotta. Happy double dipping!

Maple Panna Cotta

Recipe – adapted from A Cozy Kitchen 

Makes 4-6


  • 1 1/2 cups whole milk, divided
  • 1 1/2 teaspoon unflavored gelatin
  • 1 tsp. vanilla
  • 1/2 cup maple syrup (grade A)
  • 1/4 teaspoon salt
  • 2 cups European-style whole milk yogurt


1. In a medium bowl, pour in 1/4 cup milk and stir in the gelatin powder. Set aside for 15 minutes, allowing the gelatin to bloom.

2. Pour in the remaining 1 1/4 cup milk, vanilla and salt in a medium saucepan. Heat over medium-low heat and stir until boiling, about 3-5 minutes.

3. Pour the gelatin/milk mixture into the saucepan with the milk/sugar mixture and stir until smooth, about 1 minute. Transfer to the bowl (you can use the bowl where the milk and gelatin were) and allow the mixture to cool to a lukewarm temperature. Whisk in the yogurt (it’ll be lumpy at first – just keep whisking) and mix until smooth.

4. Divide the panna cotta between ramekins. (We filled 4 ramekins, but if you use smaller ones, you can get enough for 6.) Transfer the panna cotta to the refrigerator and chill until firm, at least 6 hours, but ideally overnight. Since there isn’t THAT much gelatin in this, overnight is preferred.

Lamb Meatball Sliders with Chimichurri


 Lamb Sliders 1

January should be said as “Jan-YOU-ary” as its focus seems to be on creating a new you, a better you. Sure many of us have resolutions. Ours involve unplugging more often (get off the iPad and computer!), focusing on community, finally organizing the scary boxes labeled “important files” in our office (they’ve only been piled there for a year), and drinking all the beer and wine that’s left over from our New Year’s Eve party (not by ourselves of course, we’ll invite friends, maybe the whole neighborhood since we’re focusing on community in 2014 afterall).

“Jan-YOU-ary” seems to be all about green smoothies, spinach and kale salads, juice cleanses and breaking away from the indulgences enjoyed over the holidays. This recipe isn’t a green smoothie, but there is green involved and it’s a lot more satisfying.

Lamb Sliders 5

We served these lamb meatball sliders at our New Year’s Eve party and they were a HIT! We got the idea from the Kitchn’s post on throwing a “Glam Winter Cocktail Party”. Having a glam winter cocktail party sounds really adult. Our party wasn’t like that. But these meatballs were awesome. You could say they glammed up the bash at the Blue Door.

 Lamb Sliders 2

 These meaty-balls are made with lamb and beef, woah mama. We added ginger and chili powder for an unexpected and delightful warm zing to the tastebuds. The chimichurri made with cilantro, parsley, shallots, garlic and olive oil cools everything down.

We served the meatballs on ciabatta rolls that we had warmed in the oven. And based on our friends’ raving reviews, the toasty bun is really what put these meatballs over the top and into complete awesomeness.

What’s even more awesome about these meatballs is that they are the ultimate quick freezer meal. They can be frozen uncooked for up to 3 months, or frozen cooked for up to 1 month. Heat ‘em up and you have a great weeknight meal in minutes!

Happy “Jan-U-ary.” Happy Double Dipping!

Lamb Sliders 3

Lamb Meatball Sliders with Chimichurri – recipe adapted from The Kitchn

Makes 30 sliders

For the meatballs:
1 1/2 pounds ground lamb
1 1/2 pounds lean ground beef
2 small onions, finely grated
1 1-inch piece fresh ginger root, peeled and finely grated
5 garlic cloves, crushed
3 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon chile powder
2 tablespoons finely chopped cilantro
3 tablespoons ground almonds
2 eggs, beaten
1/2 cup flour

For the chimichurri:
1 small jalapeño pepper
3 garlic cloves, chopped
1 tablespoon capers (or 3 anchovies)
1 shallot, sliced
1 cup lightly packed fresh Italian parsley
1 cup lightly packed cilantro
1 cup chopped chives
1 tablespoon oregano
3/4 cup extra virgin olive oil, divided
1 tablespoon sherry vinegar
1 tablespoon water
Salt and pepper, to taste

For the buns:
Store-bought sourdough dinner rolls (we used Trader Joes ciabatta rolls)

Mix together the beef and lamb until they are well combined. Using your hands or the paddle attachment of a stand mixer, stir in the onion, ginger, garlic, salt, pepper, chile powder, cilantro, almonds, eggs, and flour.

Preheat the oven to 450°F. Divide the meat mixture into 1/4-cup portions and roll into evenly-shaped meatballs. Space evenly on a half-sheet pan and roast the meatballs for 20 minutes or until just barely pink in the middle.

For the chimichurri, add jalepeño, garlic, capers, shallots, parsley, cilantro, chives, and oregano to a food processor. Pour in half the olive oil and the sherry vinegar, then pulse 6 to 7 times. Add the rest of the olive oil, and blend for 1 minute. Add water, 1 tablespoon at a time, to desired consistency. Add salt and pepper to taste.

To assemble the sliders, brush buns with olive oil and toast at 450° for 3 to 5 minutes or till golden brown. Spread a spoonful of chimichurri on the bottom part of the bun, then add a meatball. Serve immediately.

On freezing & refrigerating:
• Meatball mixture can be made up to 12 hours in advance and refrigerated.
• Meatball mixture can be frozen, uncooked, for 3 months.
• To freeze the cooked meatballs, place them on a large baking tray and freeze them for 2 hours or until solid. Then remove them and put them in a freezer bag. Freeze for up to 1 month. Reheat on a baking sheet in a 300°F oven until warmed through, turning the oven up to broil at the end for 5 minutes to re-crisp the edges.

A Great End to 2013, Welcome to the New Year!

Happy New Year

Happy New Year dear friends! 2013 is over and so is our 3 month hiatus from the blog-o-sphere. Even though we haven’t connected on our little internet space here, life has been good and 2014 is off to a fantastic start as well.To give you a glimps of what we’re talking about, here’s how we ended 2013 and welcomed the New Year. And to reassure you that we’re still committed to this internet friendship, we have some mouth-watering recipes that will make your friends say, “so good! what the heck is in thaaaat?!”  


We spent a wonderful Thanksgiving with the whole fam at the cabin, Loon Lodge.


Cousins, say cheeeese!

Thanksgiving Turkey

And now say, Turkey! Look at that big guy. Cooked to perfection on Mom’s Weber grill. Yum.


The happy Zimmerman clan.

Christmas Cousins

All the cousins cozy on the couch.

1st Christmas Tree

Merry Christmas! We celebrated our first Christmas in our new home, the Blue Door. We decorated the tree with ornaments that we had received as gifts over the years and for a creative touch we added pheasant feathers, real ones from Dad the hunter.

Cozy by the Tree

We loved how cozy the living room felt with all the lights.

Christmas at the Blue Door

This ornament was a gift this year. The Blue Door! Every year growing up our grandma would give us ornaments that her neighbor had hand painted. We’ve received surfing santas, basketballs, Swedish horses, but this one is our favorite. It’s so special and a great way to remember our first Christmas at the Blue Door!

God Jul Time

God Jul to all!

Festive Eats

We enjoyed festive snacks…

Holiday Indulgences

and sweet holiday treats.

Christmas Cousins

The cousins again! Merry Christmas!

Climbing Fences

And as a respite from all the parties, we enjoyed peaceful sister winter walk in our neighborhood.

Snow Angels

And made snow angels in the front yard (after shoveling 6 inches!).

Ice Beauty

We reveled in the beauty of winter. You have to take in the scenery when the temperature is -20 below zero!

Fun with Friends

We ended 2013 by celebrating the marriage of two close friends from college. It was a beautiful wedding and we couldn’t have thought of a better way to bring in the New Year than with friends, laughter, dancing, and love. Cheers to 2014!

Pumpkin Sage Soup

Pumpkin Sage Soup

We’re coming at you with pumpkin again! This time pumpkin sage soup. Seriously, the only way to describe this soup is fall bliss in your mouth. Seriously.

Pumpkin Sage Soup

We joined a CSA this year and this week a sugar pumpkin came in our box. We were stoked! This is not like your carving pumpkin. These pumpkins are for eating! Creamy and sweet. We had ideas to make pumpkin bread and pumpkin chili, but been there done that. So instead we decided soup would be an excellent undertaking. And it was quite simple too.

We were feeling ambitious and creative, and so we let the ingredients we had on hand guide us. In other words, we didn’t follow a recipe. Liberating!

Pumpkin Sage Soup

We combined yellow onion from our CSA box, garlic, paprika, a dash of cumin, and fresh sage with the pumpkin puree and called it soup. This is the most delicious soup we’ve slurped all fall.

Pumpkin is calling you. Happy double dipping!

Pumpkin Sage Soup

Pumpkin Sage Soup – inspired by Food52 Your Best Recipe for Autumn Soup Contest


  • 6 cups pumpkin puree (1 medium sugar pumpkin)
  • 1 small yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 Tbsp. olive oil
  • 3 sprigs fresh sage (or 1 tsp. dry sage)
  • 1 Tbsp. Paprika
  • 1 tsp. cumin
  • 4 cups vegetable broth
  • 1 cup water


  1. To make the pumpkin puree, start by heating oven to 425 degrees F. Cut pumpkin in half and scoop seeds out. If the pumpkin is too hard to cut, place in microwave for about 2 minutes to soften. Place pumpkin halves on baking sheet and roast for 30 minutes. Remove from oven and let cool (about 15 minutes). Scoop out pumpkin and place in large bowl. Using a fork, smash pumpkin. Add sage and mix until incorporated.
  2. Heat olive oil in a large pot over medium heat for 1 minute. Add minced garlic and onions. Cook until tender, about 4 minutes. Add paprika and cumin.
  3. Next, add pumpkin puree to large pot. Add vegetable broth and water, stir and then let simmer for 20 minutes.
  4. Working in batches, puree mixture in a blender (we used our vitamix).
  5. Garnish with sage. Enjoy!

Pumpkin French Toast with Toasted Coffee Pecans

Pumpkin French Toast

 We realize you may be on pumpkin overload…pumpkin spice lattes, pumpkin bread, pumpkin butter, pumpkin glazed chicken, pumpkin pancakes, pumpkin beer, pumpkin spice M&Ms (oh yeah, it’s a thing). Do you think the world is slightly obsessed with pumpkin? Yes, and so are we so we made this pumpkin french toast topped with toasted coffee pecans. Embrace the pumpkin spirit.

Pumpkin French Toast

This recipe is inspired by one of our favorite blogs, A Cozy Kitchen.

Pumpkin French Toast

The sweet pumpkin puree is mixed into the batter, giving the french toast a delightful fall color. Cinnamon and nutmeg boost the fall flavor. The coffee toasted pecans are the real treat, though. They’re toasted in melted butter and brown sugar, and dusted with coffee grounds. You’ll be tempted to eat them all right off the pan (we were). But save some to top the french toast because the buttery crunch with the warm pumpkin flavor is out of this world!

Pumpkin French Toast

We’re smitten with pumpkin. We’re smitten with this pumpkin french toast.

Pumpkin French Toast

Drizzle maple syrup over the french toast or be indulgent and spread pumpkin butter on it. Happy double dipping!

Pumpkin French Toast

Recipe – adapted from A Cozy Kitchen

Serves 4


French Toast:

  • 2 large eggs
  • 1/2 cup pumpkin puree
  • 1/2 cup milk
  • 1 tsp. pure vanilla extract
  • 1/2 tsp. cinnamon
  • 1/4 tsp. pumpkin spice
  • 1/2 tsp. nutmeg
  • 1 loaf thick sliced multi-grain bread

Coffee Toasted Pecans:

  • 1/2 cup pecans, chopped
  • 1 tsp. ground coffee
  • 1 tsp. cinnamon
  • 1/2 Tbsp. butter
  • 1 Tbsp. dark or light brown sugar


1. Preheat oven to 350 degrees F. In a baking dish, toss together the pecans, butter, brown sugar, and cinnamon. Roast the pecans for 10-15 minutes, until lightly golden brown and toasted. Cool the pecans until you’re able to handle them. Chop up the pecans until finely chopped and set aside.

2. In a large shallow bowl, whisk together the eggs, milk, pumpkin puree, brown sugar, vanilla, orange zest, cinnamon, nutmeg, ginger and salt.

3. Preheat the oven to 200 degrees. Place a wire rack on a baking sheet and transfer both to the oven.

4. Preheat your skillet or griddle over medium heat. Brush the surface with butter or vegetable oil. When melted or hot, place a slice of bread in the milk mixture, allowing it to soak for about a minute. Flip it over and allow to soak for 30-40 seconds more. Quickly transfer the slice of soaked bread to the hot skillet and cook on each side for 2-3 minutes, until lightly golden brown. Transfer the french toast slice to the oven to keep warm. Give the skillet a wipe and repeat with butter or oil. Repeat the dipping of bread, soaking and cooking. Sprinkle the French toast with the pecans.

5. Serve warm with maple syrup or pumpkin butter. Enjoy!

Fall Chicken Trio – 3 recipes with seasonal flavors


We’re back in action! We took a break in August to relax, reflect, and take life in.  We took a girls trip to NYC, soaked up every ounce of summer at the lake, took up golf, and enjoyed eating out and simple grilling with friends and family. So now we say sayonara summer and welcome to fall.

Our creativity is reinvigorated by crisp mornings, the changing maple tree in our neighbor’s backyard, school buses, and seasonal flavors. We went shopping at Trader Joes on Saturday and the store was exploding with pumpkin. Pumpkin bread, pumpkin ice cream, pumpkin coffee, pumpkins for pie, and our new obsession…Pumpkin Butter! It’s the best thing ever. Seriously. The ingredient label reads: pumpkin, honey, lemon, cinnamon, cloves, ginger, nutmeg. So simple. So Delicious. Incredibly versatile and the inspiration for these three fall chicken recipes. We’re giving you three since we were MIA for so long. Let’s get to it.

Grilled chicken breasts with a pumpkin balsamic glaze. Perfect to ease into fall flavors while still enjoying grilling outdoors.

Slow cooker pumpkin butter chicken stew with onions and garlic.  Great for Sunday Supper. Hearty, comforting, and warms the belly. Added bonus…

Use the leftovers in chicken tortilla soup.

Pumpkin butter pulled chicken, corn, red  bell pepper, and black beans. Heat from the peppers and chili powder is balanced by sweet corn and pumpkin. This is perfect for lunch boxes and rushed weeknight dinners.

Enjoy these three satisfying meals as you welcome fall. Happy double dipping!

Pumpkin Glazed Grilled Chicken – a Double Dipper original

Serves 2


  • 2 boneless, skinless chicken breasts
  • 1 Tbsp. Trader Joe’s Pumpkin Butter
  • 1 Tbsp. balsamic vinegar
  • 1 tsp. oregano
  • ¼ tsp. black pepper

Pumpkin Dipping Sauce

  • ½ Tbsp. Trader Joe’s Pumpkin Butter
  • 1 Tbsp. honey mustard
  • ¼ tsp. nutmeg
  • ¼ tsp. cinnamon


  1. Combine pumpkin butter, balsamic vinegar, oregano and pepper in medium mixing bowl. Add chicken and let marinade for 30      minutes.
  2. Grill at 400 degrees F for about 15 minutes turning once, or until cooked through.
  3. Serve with grilled sweet potatoes and pumpkin dipping sauce. Enjoy!

Easy Crock Pot Pulled Chicken (spiced up with a Double Dipper twist – Pumpkin!)


  • 1 ½ lb. boneless, skinless chicken breasts
  • 1 medium onion, chopped
  • 1 Tbsp. fresh garlic, minced
  • 1 cup vegetable or chicken broth
  • 2 Tbsp. Trader Joe’s Pumpkin Butter
  • 2 tsp. oregano
  • 2 tsp. garlic powder
  • 1 tsp. black pepper


  1. Place chicken on bottom of crock pot. Spread pumpkin butter over chicken. Add oregano, garlic powder, fresh garlic and black pepper.
  2. Next, layer onions over chicken. Add vegetable (or chicken) broth.
  3. Cook on low heat for 5-6 hours.
  4. When chicken is done, gently shred chicken breast using a fork.
  5. Serve with acorn squash and roasted potatoes. Use left overs in tortilla soup. This chicken is versatile!

Tortilla Soup – adapted from Ambitious Kitchen

Makes 6 servings


  • 4 cups of chicken broth
  • 2 cups of water
  • 1 pound of cooked cubed or shredded chicken breast
  • 1 can of corn kernels, fresh, frozen, or canned drained
  • 1 can of black beans, rinsed and drained
  • 2 cans (14.5 ounces) fire roasted diced tomatoes with juice
  • 1 tablespoon of fresh or canned minced garlic
  • 1 large onion, diced
  • 1 red bell pepper sliced into strips
  • 1 green pepper finely chopped
  • 1 tablespoon of olive oil
  • 2 teaspoons of ground cumin
  • 2  teaspoons of chili powder
  • 1 teaspoon of garlic powder
  • 1 teaspoon of oregano
  • ½ tsp ground black pepper
  • 1 jalapeno, chopped



1. Place a soup pot over medium heat and add olive oil.  Add onions, green pepper, red pepper, garlic, jalapeno and cook until just tender.

2. Next add chicken broth, water, tomatoes, and cook about 15 minutes or until veggies are tender.

3. Add cooked chicken, corn, black beans, cumin, pepper, chili powder, garlic powder and oregano. Add salt to taste and salsa if you’d like to kick the heat up a notch.

4. Cover and simmer for about 30 minutes stirring every 10 minutes.

5. Serve with tortilla chips. Garnish with cilantro, avocado, or plain Greek yogurt. Enjoy!

Norwegian Waffles

Norweigan Waffles

Every family has a traditional and essential brunch staple. You know, the food that everyone knows for certain will be served, but asks if it will be prepared just in case for some reason it is forgotten, which would be unimaginable and entirely unacceptable. The recipe that has been handed down for generations. The food that causes mouths to water upon the mere utterance of its name.  For our family this brunch staple is Norwegian Waffles.

Norweigan Waffles

The recipe started with Grandma Kari (our great grandma), who immigrated to the United States from Norway. Grandma Kari was known for her hard work ethic and her cooking, especially her waffles.

Norweigan Waffles

These waffles bring a stream of memories each time we eat them…brunch with our entire family (aunts, uncles, cousins, grandparents) the morning after Thanksgiving, enjoying the waffles at the cabin on Sunday morning with friends who’ve visited for the weekend, and devouring 15+ waffles prepared by our 3rd cousin Rungnild during our trip to Norway (we were 9 by the way, with huge appetites and no shame).

Norweigan Waffles

These waffles are melt in your mouth delicious. Seriously, they melt in your mouth. The buttermilk and sour cream add a satisfying tang. The flour is sifted which gives the waffles the light and fluffy texture. Once the batter is ready, it’s poured onto the piping hot waffle iron and then the magic happens…a perfectly browned, slightly crisp Norwegian Waffle.

Top your waffle with maple syrup, butter, powdered sugar, jam, fresh fruit or enjoy it plain. There’s no wrong way to go with these waffles! 

Happy double dipping!

Norweigan Waffles

Recipe – Great Grandma Kari’s Recipe

Makes about 12 waffles.

*If you’re serving a smaller crowd the waffles can be frozen in a plastic freezer storage bag and re-heated to enjoy later.



  • 2 ½ cup flour, 2 Tbs. sugar, 1 ½ tsp. baking powder, 1 tsp. baking soda, ½ tsp. salt


  • 2 eggs
  • ¼ cup butter, melted
  • 2 Tbsp. sour cream (can substitute plain Greek yogurt)
  • 1 ½ cup buttermilk (add more as needed if batter is too thick)
  • ½ cup water


  1. Heat waffle iron.
  2. In a large bowl, sift dry ingredients together.
  3. Beat eggs in a medium bowl. Add ¼ cup melted butter. Add remaining wet ingredients and mix together.
  4. Add wet ingredients to dry ingredients, mix together well. If batter is too thick add additional buttermilk.
  5. Add batter to waffle iron and cook until brown and slightly crisp.
  6. Serve with maple syrup, powdered sugar, fresh fruit or butter. Enjoy!

Grilled Pork Tenderloin with Honey Rosemary Peaches

 Pork Tenderloin and Peaches

Summer is all about sand between your toes, wearing your wet bathing suit unitl 10pm, sipping G&Ts while cruising on the lake, listening to Jimmy Buffet’s Margaritaville over and over again, and eating as many bright juicy peaches as possible.

Rosemary Honey Peach Compote

We shared this pepper crusted pork tenerloin with strawberry salsa when we kicked off summer on Memorial Day. Now that we’re well into the sizzling days of summer it’s time for some peaches! We saw this recipe for pork tenderloin with honey rosemary peaches in the Minneapolis Star Tribune Taste Section a few weeks ago and both said, “um, yeah we’re making this!” 

Pork Tenerloin with Peaches

The peaches are the lead singer of this meal, drizzled with honey and lemon zest and heated in a skillet with white wine and fresh rosemary. Sweet and summery goodness! The pork is seasoned with black pepper, salt and dijon mustard. That’s it! Simple and delicious.

Pork Tenerloin and Peaches

Serve the peaches on the side or on top of the pork. You’re in charge!

Happy double dipping!

 Rosemary Honey Peach Compote

Recipe – From Minneapolis Star Tribune Taste Section July 18, 2013

serves 4-6


  •  1 lb pork tenderloin, trimmed
  • 1/4 tsp. freshly ground black pepper
  • 1/2 tsp. salt, divided
  • 2 Tbsp. Dijon mustard
  • 4 firm-ripe peaches, halved, pitted and cut into wedges
  • 2/3 c. dry white wine
  • 3 Tbsp. honey
  • Zest of one lemon
  • 2 tsp. chopped fresh rosemary, plus 1 or 2 small sprigs


1. Preheat grill to medium-high. Pat the pork dry, season with pepper and 1/4 tsp. salt and brush with mustard to coat.

2. Lightly oil the grill. Grill tenderloin for 2 to 3 minutes per side (the center-cut pork loin filet for 5 to 7 minutes per side), turging a quarter-turn at a time, until an instant-read meat thermometer inserted in the thickest part registers 145 degrees and the meat is juicy and slightly pink in the center. Transfer to a cutting board and let rest for 10 minutes.

3. While pork is cooking, combine the peaches, wine, honey, lemon zest, rosemary and remaining 1/4 tsp. salt in a large skillet. Cook over medium-high heat until the peaches are just tender, 5 to 7 minutes, and liquid has reduced and slightly thickened (it should lightly glaze the peaches). Transfer to a bowl.

4. Slice the pork and serve with the peaches. Enjoy on the deck with the summer breeze and a glass of wine. Enjoy!

Salted Honey Ice Cream S’mores

Salted Honey Ice Cream S'mores

We made the ultimate summer treat…salted honey ice cream s’mores. You can thank us later as you are licking the sweet, melted ice cream off your fingers and wiping the smudged chocolate off your face.

Salted Honey Ice Cream S'mores

This treat was inspired by our long, deep love for both s’mores and ice cream. The gooey marshmallow and melty chocolate squished between two crunchy grahams is irresistible. The cool, sugary ice cream is our go-to on a steamy summer day. Rather than choose one or the other, we ingeniously combined the two.

The salted honey ice cream mimics the marshmallow. The chocolate is layered on the outside of the graham and is sprinkled with sea salt. Sweet meet salty. Who can resist it?

Salted Honey Ice Cream S'mores

These ice cream sandwiches are everything summer should be. Happy double dipping!



  • 16 honey graham crackers (we used Honey Maid)
  • 1 cup semi-sweet chocolate chips
  • 1 cup milk (we used 1%, but 2% or whole milk would be delicious as well)
  • 1/2 cup buttermilk
  • 1/2 cup heavy cream
  • 1/4 cup honey
  • 1 tsp. sea salt, plus more for sprinkling graham crackers
  • 1/2 tsp. vanilla extract (a vanilla bean would be a great, fresh alternative as well)


Making the salted honey ice cream:

1. Combine milk, buttermilk, heavy cream, honey, vanilla, and sea salt in a blender and process until all ingredients are fully incorporated. Chill mixture in refrigerator for 30 minutes.

3. Process mixture in an ice cream maker according to manufacturer’s instructions.

4. Transfer sherbet to an airtight container and freeze until ready to serve.

Double Dipper Tip: To prevent the ice cream from become icy we learned you should store the sherbet in a low, long airtight rectangular container. This increases the surface area of the sherbet, preventing ice from forming easily. Also, make sure you spread the sherbet evenly in the container to prevent ice from forming.

Making the chocolate covered graham crackers:

1. Melt 1 cup of dark chocolate chips using a double boiler. We made this dessert at our cabin, where we do not have a double boiler and if you find yourself in a similar position here is an alternative method.

Bring a pot of water to a boil over the stove. Place a shallow glass dish in the boiling water and pour the chocolate chips into the glass bowl. Reduce heat to low and stir chocolate until it is creamy and smooth.

2. Break each graham cracker in half (you should have 32 squares). Dip half of each square in melted chocolate and place on a freezer-safe dish lined with parchment paper. Sprinkle each square with sea salt.

3. Freeze graham crackers in freezer for at least 30 minutes, or until chocolate hardens.

Assembling the ice cream S’more:

1.  Spoon 1 scoop (about 1 Tbsp.) ice cream on graham cracker half. Place the other half on top, pressing down slightly. Repeat for remaining graham crackers.

2. Freeze ice cream s’mores for at least one hour before serving.

3. Serve as a cool treat and enjoy!