{flavor stories} a new column + new contributor...

I'm thrilled to introduce and welcome Nikole of Herriott Grace as a regular contributor to Oh Joy! I've been a huge fan of Nikole's beautiful products and images for some time now {her wooden & ceramic pedestals make a regular appearance in my snack posts}. So twice a month, Nikole will share a simple recipe that can be made using what's available and in season...always emphasizing a couple different fun flavor options for each. So, please help me welcome Nikole with her newest post...

I'm Nikole and I'm pleased to be joining you here with, Flavor Stories. I'm inspired by trips to the market, by the beauty in the simple things, and by food so when Joy asked me to write a column that focuses on simple and versatile recipes that celebrates all those things, I was delighted!

This week we're making Vanilla Bean Parfaits. They take less than 15 minutes to prepare and can be easily altered to work with what's at the market now. Since we still have local raspberries and a dwindling supply of figs at markets here in Toronto, we're starting with those. Essentially, all you need to do is round up some cute glasses, whip some heavy cream with the contents of half a vanilla bean, and break up some hazelnut meringues {these are store bought}.

We're exploring two flavors today, Raspberry Cream and Dulce de Leche with Hazelnuts. For the raspberry version {shown up top} wash and crush a handful or two of raspberries then layer them with the broken cookies and whipped cream. For the caramel version {shown below}, layer the broken cookies and whipped cream with a couple spoonfuls of dulce de leche, sliced fresh figs, and toasted hazelnuts.

These make for a great, sweet breakfast too. Just substitute the whipped cream for low fat greek yogurt and enjoy!

—Nikole

{photos by Michael Graydon}

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