Next month we are going to spend some time talking about Preserving and Planning, with plenty of pickle recipes and freezer jam, but also tips and ideas for getting meals planned out for the busy fall months. At The Kitchn, our goal is to help you cook more often, and to enjoy it more, and planning ahead is one of the golden tickets to feeling in control of your daily dinner schedule. So we’re curious: how far ahead do you plan your meals now? Do you cook (and freeze) a month of meals at a time? Do you simply see what’s at the farmers market and wing it? 

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I can’t tell you have many times I’ve had peaches for lunch or dinner this summer. Sometimes I eat them in a salad, or a sandwich, or even in the form of a peach tart. But mostly? Just a bowl of lush, sunshine-filled peaches, the kind you can smell from six feet away. 

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Growing up, we made popsicles by pouring orange juice into these molds, letting them freeze and eating them outside so we didn’t sticky up the kitchen floor. But when I first bought these popsicles molds a year ago, did I put juice in them? No. I started dreaming about frozen cherry cheesecake popsicles and key lime pie paletas. I became obsessed with recreating the creamsicles of my youth, but only if the outside layer was orange and the middle was white. I began scratching out recipes for rum-mango-coconut popsicles, roasted peach and frozen yogurt on a stick and strawberry black pepper frozen ices that might taste like one of my favorite summer cocktails.

I first read about magical one-ingredient banana ice cream around the same time. If you haven’t, well, go buy some bananas. Freeze them until they’re almost quite but not completely frozen, then cut them into chunks and blend them in a food processor and you’ll have the most amazing soft serve banana gelato ever.

… Read the rest of banana, nutella and salted pistachio popsicles on smittenkitchen.com

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permalink to banana, nutella and salted pistachio popsicles | 58 comments to date | see more: Bananas, Ice Cream/Sorbet, Photo, Quick, Summer

Springtime Rice made with cashews and veggies. by Gemma on Friday, July 26, 2013

by cbelser on Friday, July 26, 2013

by cbelser on Friday, July 26, 2013

by cbelser on Friday, July 26, 2013

4.2 / 5 Stars | 70 Reviews

by Cinderella

“This easy recipe combines the pungent flavors of curry and mango for a filling and delicious dish that will have everyone going back for seconds!”

View Complete Recipe Details and Reviews

Like this Small Cool Kitchens 2013 contest entry? Favorite it below!

Name:

Katherine

Location:

Oak Park, IL

Square Feet:

65

Division:

Rent

What makes your small kitchen so cool:

Against all odds, it’s the little ugly kitchen that could. Despite the hideous floor & cabinets and a landlord’s prohibition of paint, it feels luxurious to cook bathed in the light from three windows with fresh herbs harvested from my private little windowsill garden.

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Q: I’m a full-time student and work part time, and I’m starting out on my own for the first time ever at the beginning of August. At the end of a hard day of work and school, my brains are so frazzled that I can’t think of anything good to eat. Do you know of any good cookbooks with simple, healthy, and cheap recipes? 

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