This recipe, just on general principle, is pretty fantastic. Roasted berries, brie, and a balsamic maple vinaigrette – can’t really go wrong there. However? Do this right when you’ve got strawberries, blueberries, and blackberries at the farmer’s market concurrently, and I’m pretty sure this will blow it all out of the water. (Also be sure that your berries are cooled when you mix the brie in, the triple cream I used ended up melting into the berries and juices. Not that I’m complaining.)

A brief side note: I find both quinoa and kale to be overused and overpriced, so unless they really add something to a meal, I usually tend to omit them. This is one of those cases in which I did. If you’d like this recipe with the original kale and quinoa, click the linked recipe below!

Roasted Berry and Brie Salad

Ingredients

  • assorted berries, in whatever quantity you’d like (used a combination of strawberries (hulled and halved), blackberries, and blueberries at a 2:.5:1 ratio)
  • olive oil
  • sugar (used brown sugar to 
  • sea salt
  • fresh cracked pepper
  • 4 oz brie (I used a triple cream, Delice de Bourgogne)
  • 2 T olive oil
  • 2 T balsamic vinegar
  • 1 T maple syrup
  • 1 T whole grain mustard

Preheat your oven to 400, and line a baking tray or glass pan with foil. Take your berries, toss them with olive oil and sugar to coat, and sprinkle with sea salt and fresh cracked pepper to taste. Put them in the pan, and roast for about ten minutes, until slightly softened. LET THEM COOL. Seriously, do this, or the brie will melt into the juices (which isn’t a bad thing, per se, but if you want the cheese to remain whole, let the berries cool.)

Once your berries are cooled enough, put them into your serving or storing container, and cut your 4 oz of brie into small chunks, and put it into the berries, tossing lightly to combine. 

To make your vinaigrette, combine the olive oil, balsamic vinegar, maple syrup, and a bit of fresh cracked sea salt and pepper, and whisk together to combine. Pour the vinaigrette over the salad, toss lightly again to coat, and then enjoy your ridiculously awesome summer dish!

Notes for future: keep brie separate until the last possible moment prior to serving, make in smaller quantities. 

This. Is. Amazing. Brie on it’s own is always fantastic baked. Kahlua and brown sugar is a fantastic combination. Put these two together, and I’m pretty sure I transcended the mortal plane. You want to get someone in bed? This is your dish to make.

Kahlua Brown Sugar Baked Brie
Lasts 4 lunches as a dessert

Ingredients

  • 1 wheel brie (recipe suggested 19 oz, pretty sure this was closer to 8, I used President Brie, use whatever you can find close to home that you like)
  • 1 c Kahlua
  • 1 c dark brown sugar

Preheat your oven to 350. Slice the rind off the top of the brie wheel almost completely, but leave it just barely attached (see pic 1 for best approximation) of this. Bake for about 15 minutes, until the cheese is nice and melty. Remove from the oven, and pull off the rind. 

While your cheese is baking, mix together your Kahlua and brown sugar in a small pot and bring to a boil, then reduce to a simmer for ten to fifteen minutes (ideally timed to the cheese being in the oven), until you’ve got a nice, thick syrup.

Pour the Kahlua syrup over the melted brie, and then enjoy the mouthgasm. 

This salad is the perfect dose of summer. I’ve always had a thing for roasted tomatoes, and being able to do it with heirlooms is even better. And fried halloumi? Oh man, it’s like feta but even better.  …And really, thinking about this more, this could also be a great grilled cheese. 

The best thing I can recommend for this herb wise is to use whatever you have either in your garden, or whatever’s cheapest at the farmer’s market that week. I used oregano, basil, and mint from my garden.

Roasted Tomato and Halloumi Salad
Lasts 3 lunches as a side

Ingredients

  • 2 large heirloom tomatoes, thickly sliced
  • olive oil, sea salt, and pepper
  • 1 block halloumi cheese
  • 1/3 c fresh herbs of choice (I used oregano, basil, and mint)

Preheat your oven to 375 degrees, and line a baking sheet with foil. Place your tomato slices on the sheet, and drizzle with olive oil, sea salt, and pepper.  Roast for twenty minutes, until wrinkly (see pic 2). 

Place a small amount of olive oil in a pan, and heat over medium high heat. Slice your block of halloumi into about six even slices, and add to the pan, frying until golden brown on each side (about three to five minutes). 

Combine the roasted tomatoes and halloumi, toss with the herbs, and enjoy the mouthgasm.