Happy Monday friends!
How was your weekend? For some reason, this weekend felt almost as long as the last. Maybe it’s because we kicked it off with a Friday late night barbecue or spent most of the day Saturday outside biking, walking, or eating. The thunderstorms hit on Sunday but by then, I was grateful for the excuse to spend most of the day watching baseball on the couch!
To me, the start of summer means back to basics cooking. I don’t like to eat too much when it’s hot outside anyway, but when I do, I crave simple things: a nice salad, fresh watermelon, or simply enhancing whatever the farmer’s market has to offer. I mean, who really wants to stand in front of an oven on a hot summer day anyway?
So this week, we are going to be featuring simple recipes that get the most flavor out of the fewest ingredients possible. And to kick it off–homemade almond butter! Buying almond butter at the store can be pretty expensive, but if I’d have realized how easy it was to make, I’d have started making my own long ago.
I purchased some shelled unsalted whole almonds from the bulk food section for about $4 for 2 cups. Then, you just place the almonds + a little salt in the food processor, turn it on, and sit back to watch the magic happen–seriously, that’s it!
The only downside is that the almonds have a pretty short shelf life–about a week–so it’s best made in smaller batches unless you’ve got a brood to feed!
Homemade Almond Butter
Makes about 1 cup
2 cups shelled whole almonds, unsalted
1 teaspoon sea salt
Combine almonds and salt in a food processor.
Turn the food processor on and let run for about 8-10 minutes, until an almond butter-y consistency forms.
Store in an airtight container for about a week.
Time: 10 minutes