I wanted a fun dessert that would be an ode to the end of summer while still looking forward to the beginnings of fall and all it has to bring. Sweaters, leaves, cozy blankets. Well, in my mind that’s what fall is, cooling weather and cozy things. But, in truth, here in California fall is probably the hottest season we have. Dry, windy, and hot. So, an ice cream float is a perfect fall treat.
Remember back to those Balsamic Roasted Tomatoes and Onions that I posted a few weeks ago? In that post I said that I started using the tomatoes in some dishes. This Orzo with Balsamic Tomatoes and Basil is one of the dishes that I regularly use those yummy tomatoes in. This is a great and easy lunch, or a nice side dish for dinner.
Actually, to be more precise, this is a Peach, Nectarine, and Strawberry Fruit Salad with Lime Honey Basil Syrup. I first made this salad for my sister-in-law’s, baby shower, and I’ve been waiting for the stone fruit to be ripe ever since summer ended last year so that I could make it again. Here it is in all it’s pretty and colorful fresh summery-ness!
So there you are with a jar of homemade Easy Enchilada Sauce in your fridge. And, there are those flatbreads that you bought over on the counter. And, well, you might be feeling adventurous, and that’s how this Mexican Flatbread Pizza happened. Spread the flatbread with some Easy Enchilada Sauce, throw on some Mexican toppings… sweet corn with savory Enchilada Sauce and spicy Pepper Jack cheese, and top it all off with creamy avocado, and you’ve got yourself an amazing Mexican Flatbread Pizza.