Almond Milk

Almond milk is a plant-based milk alternative made from ground almonds and water. Originating from traditional recipes in medieval Europe and the Middle East, it has gained widespread popularity in modern times as a dairy-free option. Almond milk has a subtly nutty flavor with a mild sweetness, and its aroma is reminiscent of fresh almonds. Its texture is smooth and creamy, though typically lighter than dairy milk. In cooking, almond milk behaves well in both savory and sweet applications, though it does not brown or caramelize like dairy milk. It is often used in cereals, smoothies, and baking, where its delicate flavor complements rather than overpowers other ingredients.

Notes

When selecting almond milk, look for unsweetened varieties to control the sweetness in your dishes. Shake well before use to ensure even consistency, as separation is common. Store almond milk in the refrigerator and use it within 7 to 10 days after opening; unopened cartons can last until the date on the package. Note that almond milk is naturally nut-free, but those with tree nut allergies should avoid it. Consider fortified versions for added vitamins and minerals.

Uses

Smoothies
Coffee creamer
Cereal milk
Baking substitute
Soup base

Replacements

Cantaloupe

Cantaloupe is a variety of muskmelon known for its sweet, fragrant flesh and netted, tan-colored rind. Originating in Persia and now widely cultivated in regions like the United States, Europe, and Asia, it is a staple in summer diets due to its refreshing qualities. Its flavor is a delightful blend of sweetness with subtle floral and honeyed notes, while its aroma is subtly musky and inviting. The texture is juicy and tender, with a fine grain that melts in the mouth. In cooking, cantaloupe behaves well both raw and cooked, offering a burst of sweetness in salads, salsas, or even grilled dishes where it softens and caramelizes beautifully, enhancing its natural sugars.

Plums

Plums are a species of fruit belonging to the genus Prunus, which also includes peaches, nectarines, and cherries. Originating in China and cultivated for thousands of years, plums have become a staple in many cuisines worldwide. They boast a flavor profile that is both sweet and tangy, with a subtle floral aroma that enhances their appeal. The texture of a ripe plum is juicy and tender, with a smooth skin and firm flesh that gives way to a central pit. In cooking, plums can be used fresh, dried, or cooked down into preserves. They behave well in both sweet and savory dishes, releasing their juices when cooked to create rich sauces or compotes.

Recipes to try

Roasted Root Vegetable and Barley Stew

Hearty and deeply flavorful, this stew marries caramelized root veggies with chewy barley for a comforting bowlful of warmth.

Mushroom, Onion, and Gruyère Tart

Golden, flaky pastry cradles a rich, earthy filling of sautéed mushrooms and onions, crowned with melty Gruyère.