Summer produce is seriously bountiful right now. I've recently subscribed to Quinciple, the wonderfully curated farm box and I can say it's inspiring my home cooking more than ever. With all the amazing produce, I find myself struggling to eat all of it before they overripen. This predicament (?) has led me to many summer fruit compotes which are the easiest way to do away with overripe fruit. It takes almost no effort at all, minimal ingredients and let's you release the guilt of throwing away your neglected produce.

As I'm continuing to relish in the simplicity of summer flavors, I'm doing a lot of no-bake desserts. I'm loving homemade popsicles (post to come!) and super simple fruit desserts (like this magical chocolate coconut oil shell, which is also amazing with frozen pineapple). This mascarpone parfait is just decadent enough to feel completely indulgent while remaining a perfect summer staple.

MASCARPONE VANILLA BEAN PARFAIT WITH PLUM COMPOTE AND PISTACHIO DUST (Gluten-free)

Lemon, mint and plum compote:

1 lb. overripe plums, chopped + pitted

2 tablespoons lemon juice

1 teaspoon lemon zest

2 tablespoons sugar

Bring all ingredients to a boil, reduce and simmer for 25-30 minutes or until thickened. Set aside to cool.

2 oz. shelled pistachios, ground very finely

1/2 lb. mascarpone cheese

2 tablespoons sugar

1 vanilla bean, de-seeded

1. While compote cools, whisk together mascarpone, sugar and vanilla bean in a medium prep bowl. Store in refridgerator to cool.

2. Add pistachios to a food processor and pulse until finely ground. Set aside.

3. Once compote has cooled, parfaits are ready to assemble. Spoon mascarpone cream into small ramekins or cups and layer compote and pistachio. This will make approximately 4 very decadent parfaits. Sprinkle top with pistachio dust and serve immediately.

Although I'm not the biggest warm weather fan, there's something romantic about Summer. You can ride bikes like you're in a Godard film or picnic luxuriously in the park. When you have beautiful days like this one, it makes you forget about the downsides like mosquito bites and 100% humidity. Right now, I love summer food and festivities. So, I had a picnic in the park with great friends, wine and weather:

A SUMMER PICNIC MENU:

Rosemary crostini, clover honey, goat cheese & tarragon

Quinoa salad, clover sprouts, avocado, sweet peas & mint

Strawberry, (mint or tarragon), red currant tart with mascarpone & lemon zest

QUINOA SALAD WITH SWEET PEAS, CLOVER SPROUTS, AVOCADO & MINT (Gluten-free)

1 cup quinoa, dried

3 oz. Raspberry Tart Ale cheese, crumbled

3/4 cup sweet peas

1/2 an avocado, diced

2 tablespoons fresh mint, minced

1 tablespoon olive oil

Maldon sea salt to taste

Fresh ground pepper

1 lemon, juice and zest

Handful of clover sprouts, to top

1. Add quinoa to saucepan with 2 cups water and a pinch of sea salt. Boil, then simmer and cover for 10 minutes or until water is absorbed and quinoa is tender.

2. Let grains cool to room temperature. Then, stir in lemon juice, zest, olive oil, salt and pepper. Combine with sweet peas, avocado, mint, cheese and top with clover sprouts. Serve room temperature or chilled!

STRAWBERRY, RED CURRANT & MINT TARTLETS WITH MASCARPONE & LEMON (Adapted from La Tartine Gourmand)

CRUST:

2/3 cup sorghum flour

1/3 cup tapioca starch

1/3 cup almond meal

2 tablespoond light brown sugar

1 1/2 teaspoon xanthum gum

6 1/2 tablespoons cold butter, diced

1 egg

1 teaspoon water

1. Puse starch almond meal, xanthum gum, flour and sugar in a food processor. Add butter and pulse until crumbs form. Add the edd and 1 teaspoon of water until dough comes away from the bowl.

2. Divide into 4 flour-dusted balls, cover in syran wrap and chill for 1-2 hours. Remove from fridge, roll and add to greased tart pan. Make small holes in the bottom with a fork. Chill another 30 minutes.

3. Preheat oven to 400 degrees. Top pan with parchment paper and dry rice/beans to blind cook. Bake for 10 minutes. Remove parchment paper and weight, then bake another 5 minutes. Let tarte completely cool.

FILLING:

7 oz. mascarpone cheese, room temperature

1/3 cup cane sugar

2 tablespoons vanilla extract

12-15 small strawberries, whole

1 bunch red currants, as needed

Fresh mint, minced

1. In a stand mixer, beat mascarpone with sugar and vanilla. Fill tart pans evenly with mascarpone mixture.

2. Top evenly with whole strawberries and sporadically place red currants. Garnish with chopped mint and fresh lemon zest. Chill or serve immediately.