Do you remember when the first grape and cherry tomatoes came off the vine? We gleefully popped them in our mouths by the dozen, savoring the sweet, juicy wonderfulness. After awhile, though, the allure wore off. Now, we have 50 of these suckers ripening each day. I needed something to do with them.
The sweetness of the grape/cherry tomatoes is perfect for soup – no need to add any sugar to the mix. This soup is a lovely way to transition from summer to fall. Continue reading →
That awkward moment when you remember that you were invited to a potluck event 2 hours before it begins . . .
We had already done grocery shopping for the week, and all of the tomatoes from the garden had just gone into a batch of Tomato Soup. I had a few cucumbers on the counter, so we landed on pickles. Continue reading →
This slow cooker recipe is a nice change from the standard carrots/onions/potatoes pot roast. It’s so simple and delicious. Serve with tzatziki, tomatoes, and warm pita bread for the perfect week-night dinner. Continue reading →
This cool, creamy concoction is a great way to make use of all of those cucumbers that are coming off the vine right now. Use it as a sauce or a dip – it’s delicious on crackers, chips, raw vegetables, and gyros. And on lots of other things, too! Continue reading →
This recipe comes to us courtesy of the Aurora Farmers Market. Each week, they purchase produce from their vendors and whip up a vegetable dish, a smoothie, and an infused water. Farmers Market visitors can sample the creations and take home the recipes.
This past week, they knocked all three dishes out of the park. The watermelon-infused water tasted like a sugary juice drink, the cinnamon-plum smoothie (made in a bicycle-powered blender!!!) was delicious, and this Lemon Parmesan Swiss Chard Salad was unbelievable. I hunted down the market vendor who had swiss chard this week and brought the recipe card home.
This salad is a little more work than your average leafy green salad, but it is completely worth it. Trust me. The lemon, garlic, and cheese wrap the chard in so many layers of flavor.
We overhauled the back yard last spring. The beautiful circular planters that replaced our pool 8 years ago were not working for us – lots of wasted space, paver bricks that had settled awkwardly, and trouble with weed suppression on the paths between the planters.
I wanted something simpler – raised rectangular beds, off to the side of the yard. I looked into raised bed kits made of cedar at the hardware store, but the quality of the boards was awfully low for $100 a pop. Also, the design made it so that 3 boards were stacked upon one another on each side, and the mechanism for holding them together was not very sturdy. It was clear that there would be gaps.
We decided to DIY. We would’ve needed two 4’x8′ kits to provide the space we wanted to cover, so my goal was to create two cedar planters for less than the $200 the kits would’ve cost.
I made these for my dad’s birthday. He’s a huge lemon fan. He loves lemon meringue pie, but I’m afraid of trying to compete with his memories of my grandma’s pies. These cookies are much simpler because you don’t have to worry about pie crusts. The tart lemon curd works perfectly with the sweet, airy meringue cups. Continue reading →