Oh what fabulous food inspiration the farmers market holds!
My favorite way to prepare eggplant is to roast it in the oven with a few other summer compatriots. It’s an easy and delicious side dish that will have your family eating their veggies and asking for more. Any bell pepper will do but I prefer colorful dishes, so if you use Italian zucchini, choose an orange or red bell pepper. I love the white balsamic in this recipe, as it adds a bit of sweetness and a bright kick.
I decided to make jam* on a whim and it was so easy and lip smacking good. It only has a teensy-weensy bit of sugar and used up the whole basket of fruit. Plus it will spiff up plain ice cream or frozen yogurt
This cobbler recipe was adapted from Jacques Pepin’s Fast Food My Way, a cookbook that is a great resource for easy and quick entertaining.
I took this platter of veggies and dips to a BBQ recently, using jam jars for the dip holder — it made it easier to transport by fastening the tops to the jars. Side note: For those of you who have ever driven in Montecito, you would know why you have to secure your dip […]
Simply cut off the stem of the strawberry and plop them whole into a pot on medium high heat with the sugar and lemon juice.
Recently, I created this green garlic salad dressing or dip and couple of nights ago, I served it to some friends for dinner. They wanted the recipe, so I figured why not pass it on to you too? It’s tangy, garlicky and keeps you coming back for more.
I wait all year for these amazing cara cara navel oranges to come in season. At Trader Joe’s this week I found flats of them.
Fresh shell beans are something that I do not grow myself but love to buy at the farmers market.
I made this as a starter for 70 guests at a end of the school year appreciation luncheon. The beets were just popping out of my garden and I though it would be so fun to use them in a non-traditional sort of a way…