I start each Saturday morning at the local farmers’ market. I love the fresh produce, but I also love looking to see what is there and talking to the farmers about what they just harvested. Each week, from spring to fall, the seasons are revealed. The arugula and asparagus give way to peppers and peaches, and now, apples and pumpkins are just beginning to peek from the baskets. I love the timeless rhythm of the seasons. Right now, tomatoes of every size, shape and color are abundant and taste sweet and juicy, but I know, too soon, the really good ones will be gone. I have been slicing them for sandwiches, chopping for bruschetta, tossing in salads, and eating cherry tomatoes like popcorn. [Keep reading...]
Everyone knows that life has its ups and downs, so does the answer to what’s for dinner tonight. The heat is stifling at best and the humidity is off the charts. I just couldn’t bare the thought of my dear husband grilling one more day in the intense heat. He was a trooper all weekend and grilled, grilled and grilled some more but come Monday I had to say no more. Desperate times call for desperate measures. A variety of pulls on my time meant only one thing–dig out the slow cooker and put it to good use.
The recipe had to be quick, simple and considered a winner by the entire family. [Keep reading...]
Dinnertime seems to be on a constant racetrack. What’s for dinner? When? How long before dinner—or do we need to rush out after dinner? No time to sit and savor and no time to really talk to your family.
It is time to slow down and serve an appetizer and one of my favorites is this Whipped Honey Goat Cheese Spread. [Keep reading...]
I grew up falling in love with my mom’s cucumbers and vinegar. It was a tangy addition to many a summertime meal at my childhood home. After I married my husband, I discovered his family’s version of cucumbers and they were delicious too. He grew up with more of a sugar syrup-vinegar version while I grew up with onions and vinegar but no sugar. Either method is a winner in my book. After noshing on these crisp slices all summer long, it was time for a change.
I adapted a recipe that I had developed for the Kansas City Star’s Eating for Life column. I left out the red pepper flakes, added srircha sauce and increased the amount of pasta like pearls in order to please our teenager….voila! Perfect for summer lunches or to accompany burgers from the grill. This version may not be as healthy as the original recipe, but it works and my family will devour it without complaints and still reap the benefits of eating fresh vegetables. This works for me! [Keep reading...]