RECIPE | fruity summer salsa

Fruity Summer Salsa | a recipe by PINEGATE ROAD

This fruity summer salsa recipe was born in part from some amazing chopped up goodness I tried on Tybee about a month ago, in part because I saw someone on the today show putting plums all over pork, and lastly, because I can barely stand to cook in my kitchen at this point in the summer. I’ve made this twice, and it’s the perfect thing to have on hand as a side dish, as a light meal in itself, to top off pork (!) or to be eaten with light and crispy tortilla chips. Is anyone else obsessed with Xochils?? Yum in my tum.

Fruity Summer Salsa | beans and corn | a recipe by PINEGATE ROAD copy

With all flavors covered, this mixture makes the perfect fruity summer salsa for any snack lover. It is sweet, salty, spicy, juicy, and crisp. Using a base mixture of corn and beans gives this some substantial meal potential, and you can basically mix any other flavors you want to. Oh, and is this really salsa if I didn’t use tomatos? Maybe not, but you can always add them for yourself. Tomatos give me crazy heart burn. Yay for over-shares.

Fruity Summer Salsa | the special ingrediant | a recipe by PINEGATE ROAD copy

INGREDIENTS: Use your own judgement and taste for amounts

– Fresh yellow corn sliced off the cob— alternately, any kind of corn

– Canned and drained black beans — use any kind of beans you like!

– Finely minced and smashed garlic

– Fresh Cilantro

– Salt + pepper to taste

– Chile powder

– Green onions — red or white can be used as well

– Plums — here, pick any sweet fruit you’d like to add to your fruity summer salsa. Another favorite of mine is pineapple. Also try mango, peach, or cherry.

– Jalapeño, finely minced, seeds removed if you’re a wimp like me

– Fresh lime juice

Fruity Summer Salsa | making a mess | a recipe by PINEGATE ROAD copy

DIRECTIONS: Stir up and enjoy.

Fruity Summer Salsa |plum, bean, and corn salsa | a recipe by PINEGATE ROAD copy

This recipe is gluten, sugar, dairy, and guilt-free. The very best kind, right?

Do you have any simple and delicious summer recipes to share? I’m all about not using my oven right now, so keep that in mind ;)

Happy snacking!

RECIPE | southern style pimento cheese dip

Southern style pimento cheese dip — a recipe by pinegate road

Since moving to the south, there has been one traditional taste that has been thrilling my socks off time and time again: pimento cheese dip. I don’t know about you, but up until a couple years ago I had never tried a pimento cheese dip, spread, sandwich, what-have-you in my life. Gasp! After going to a cocktail party in my landlord’s carriage house a little over a year ago, I tried what might simply be the best traditional pimento cheese dip that you’ve ever introduced to your tastebuds. I could be wrong, as I’m not a life-long southerner, but I am quite food obsessed. I wrote about this recipe on here as soon as I finagled it out of my landlords mouth—a life-long Savannah resident—and have been making it ever since for special occasions. I figured it was about time to re-introduce it to the blog since revamping the brand and upping it with my photographs around here ;) While this is certainly a treat, and it’s not something I would normally recommend to make to work into your healthy lifestyle, this is a true winner of a dip and I thought it only necessary to share the wonder of it’s simplistic deliciousness.

Southern style pimento cheese dip — a recipe by pinegate road - ingredients


1 pound sharp cheddar cheese (I use publix brand: don’t use extra sharp, just the regular sharp, according to Betty)

4 cans of pimentos (I use lindsay’s brand)

garlic powder, salt, and pepper to taste

‘more mayonaise than you could ever think imaginable’ (this is exactly what Betty told me when I asked her about the recipe! I used more than a cup, but definitely not a whole pint, you can use your judgement here)


Shred the cheese, drain the pimentos (using a paper towel to soak up any extra liquid), and mix all the the ingredients together. Couldn’t be simpler, right? This recipe yields around 5 cups of dip.

Southern style pimento cheese dip — a recipe by pinegate road - dig in

I promise that whoever you share this dip with will thoroughly enjoy it. I brought a can to my aunts as a hostess gift once, and I think we ate the entire jar by the end of the night. It’s pretty addicting! Serve with fresh baguette, on top of a burger, with crackers—you can really get creative!

All photos taken by Kelsey Cronkhite for Pinegate Road. Please link accordingly. 

Cayenne and Coconut Sugar Sweet Potato Fries

Cayenne and Coconut Sugar Sweet Potato Fries for Verily Magazine

This week I’m sharing a recent favorite of mine—the sweet and spicy rendition of the sweet potato fry. I made these a couple weeks ago for a dinner party here in my building, and I think I can say that they were a hit. Head on over to the Verily blog to get the recipe and make some of these for yourself!

creamy rosemary mashed sweet potatoes

Creamy Rosemary Mashed Sweet Potatoes — a recipe by Kelsey of Pinegate Road

Desperation recipes are the best. When you throw all caution to the wind when it comes to actually creating something that could be considered food, that’s exactly when some magic usually ends up happening. Much like the roasted walnut and avocado pasta I was forced to whip up a while back, this recipe came from my unwillingness to head to the grocery store, some left over sweet potatoes, and my need to fit fresh rosemary into every dish possible lately. I bought one of those rosemary Christmas trees that you can find at the store around this time, and it’s been amazing how much that little thing put me into the Christmas and/or cooking mood. I am a crazy food lady though. I don’t know if it’s that I have such low expectations when I start to create a desperation recipe, or if it really is just that good, but I couldn’t handle how much I wanted to eat a bazillion cups of this stuff! For someone who has been living without butter for a couple months now, that ghee added a crazy creamy and buttery flavor that was out of control. Really. The mix of fresh rosemary with anything sweet and salty is a flavor combination that can do no wrong, if I do say so myself. These creamy rosemary mashed sweet potatoes would make a great side dish for any holiday meal, or a light lunch for any day of the week. Or both—definitely both.




One sweet potato

One Tbs finely chopped fresh rosemary

One tsp ghee (or butter if you eat dairy)

Fourth of a cup unsweetened almond milk (or milk if you eat dairy)

One Tbs maple sugar

Salt and pepper to taste


Chop the sweet potato into 1-2″ chunks and place in boiling water. I keep the skins on the sweet potatoes for a nice consistency when these are mashed—or out of laziness, you can decide that one.

Boil for about 15-20 minutes. You’ll know the potatoes are done when you stab them with a fork, and you can start to tell that they would mash up easily.

Strain your potatoes and place in a medium sized bowl with the rest of the ingredients.

Mash with your preferred utensil—I used a fork

Creamy Rosemary Mashed Sweet Potatoes — a recipe by Kelsey of Pinegate Road

Peanut Butter and Apple Green Power Smoothie

Peanut Buter and Apple Green Power Smoothie by Kelsey of Pinegate Road for Verily Magazine

Hello, and happy Monday! I have an exciting something-something to share with you today! Over the past couple months I’ve been working with Verily Magazine helping out here and there with some design work. If that wasn’t enough excitement, I recently pitched the idea of doing a quick + nutritious recipe column for their blog, and it was accepted! About every other week I’ll be posting some of the recipes that I’ve been cooking since embarking on my new healthy lifestyle. I promise they’ll be anything but boring. I have some crazy foodie-girl sensibilities, so I’ve really been having fun mixing that with nutritious finds and unique flavor pairings. For my first recipe, I’m sharing my go-to breakfast staple: a peanut butter and apple green power smoothie. Head on over to the Verily blog to see the whole recipe and try it for yourself!

Beyond the recipe column, I’m working on a special project for the Verily ladies. Here’s a sneak peek! For more behind-the-scenes looks into my meanderings behind the blog, be sure to follow me on instagram: pinegateroad