Fresh tomatoes and cucumber highlight these chicken lettuce wraps with Asiatic flavours. Perfect for summer appetizers or eat several as a light meal.
This blueberry buckle is a coffee cake with lots of fresh blueberries and a generous helping of streusel topping. Serve with yogurt and you can almost convince yourself it’s breakfast.
A white nectarine salsa with a subtle sweetness, earthy flavours and just a hint of spice. Excellent with fresh tortilla chips or served on chicken or fish.
A sweet and sour, herbaceous apricot lavender sage shrub plus a bright apricot shrub gin spritz to make from it.
This unique pasta salad with sweet apricots and salty prosciutto is an excellent addition to any summer event.
This cherry mascarpone ice cream has a mild, fresh fruit flavour that balances with the cheese for a sweet, creamy treat.
A summery salad with flavourful vegetables, crispy chickpeas, and a thick avocado dressing.
When the garden started producing lots of eggplant, I started experimenting with caponata since I really like vegetable chutneys. But since it’s me, I failed to follow a recipe in any way. So this is a very non-traditional caponata that tastes excellent on crusty bread or pita. I did start with recipes from Smitten Kitchen and Bon Appetit, augmenting them for the flavors I like. I really liked Smitten Kitchen’s inclusion of pine nuts for some textural contrast, but I didn’t have celery or olives, so I included peppers for flavor and reduced the onion a bit. I also changed…Continue Reading
A couple of months ago, I gave you a multitude of ways to make pita/flatbread, but no serving ideas. So now I’m remedying that with some lightly roasted vegetables, seasoned with olive oil and paprika for a Mediterranean flair. I hate to use the terms easy or quick too frequently as others might associate dishes with a different difficult level than I do, but this is something that can be put together in under 30 minutes (assuming you already have the bread made or bought). When we ate this it was without any extras, but there are certainly things you…Continue Reading
One of the disadvantages to writing a food blog from a growing region California is that my food seasons are different than so many other people’s. While I want to write things that people can make now, what I can make is different. While I’m seeing other bloggers post everything fall (so much pumpkin spice and winter squash!) we are still seeing squash blossoms at the farmer’s market and delicata squash hasn’t even shown up at the local farm stands yet. I haven’t worked much with squash blossoms previously as I though them too fussy and most of the recipes…Continue Reading