Refreshingly crunchy, slightly sweet and sour with a hint of saltiness. What a fabulous way to enjoy a wide variety of vegetables and a great way to save any veggies in your fridge that might be on their way out. You can use different vegetables, mixing and matching or use just one. The vegetables I…
Category: Garden to Table
Fresh vegetables from our backyard garden
5 Herbs for Every Kitchen
Fresh herbs add that special something to a recipe. They elevate simple dishes. They add brightness and interest, infusing dishes with fresh summer flavors. Simple dishes like peas and onions with freshly snipped dill or roasted potatoes with earthy rosemary become dinner party worthy. Herbs are easy to grow. If you have a small, sunny…
Rustic Tomato Toast (Pan Con Tomate)
When you have overly ripe tomatoes, almost too soft to slice, make Pan Con Tomate. This humble, rustic toast is a way to take tomatoes and bread and turn them into a meal. You need only a few simple ingredients but the quality of these ingredients is what creates perfection. Be sure to use the…
Grilled Chicken Dumplings in Fig Leaves
Wow, wow, wow! Using fig leaves as the wrapper to these delicious chicken bundles is a game changer. The fig leaves have a flavor like nothing I’ve ever had. They add a sweet, nutty, slight hint of fig aroma and flavor when grilled. Finding them might be a challenge. I’m lucky enough to have two…
Cinnamon Oat Pancakes with Fresh Fruit Sauce
Light and fluffy and packed with the nutrients of whole oats, these pancakes are easy to whip up over the weekend and freeze for later in the week. Using ripe summer fruit, make a quick fruit syrup for an extra special touch! I used rhubarb from our garden and a touch of strawberry to make…
Pan Con Tomate (Bread with Tomato)
Pan Con Tomate, or bread with tomato, originated in northern Spain as a quick snack or tapas. It is incredibly delicious and I’ve officially voted this my favorite summer dish! I can’t think of a better way to showcase my husband’s brilliant summer gems. Pan con Tomate requires only four ingredients but each one should…
Straight-up Rhubarb Pie
For all of us rhubarb lovers, we don’t want any distractions in our pie and that means no strawberries. We want the tartness and the unique flavor of rhubarb to shine. I usually cook with lighter ingredients but this pie is made with a straight-up, full butter crust recipe. I have not modified it to…
Rhubarb Chia Jam
Chia seeds are a fast and healthy way to make a quick fruit jam. They add fiber and a natural thickness so the fruit becomes a spreadable jam for toast, pancakes, waffles or a topping for yogurt or oatmeal. I’m using rhubarb because it’s delicious and in season but you can substitute your favorite berries…
Sweet and Tangy Rhubarb Sauce
3-ingredients! Just rhubarb, brown sugar, and cinnamon and you are on your way to a tangy, sweet, ruby red sauce that is so delicious over ice cream, yogurt, oatmeal, on your bagels or even with grilled pork or chicken. I make this sauce frequently and we use it on everything. I’ll often make a big…
Whole Wheat Fig Bars
If you’re a fan of the traditional Fig Newton cookie, you will LOVE these bars! They are soft, not too sweet, with a jammy fig filling made from either fresh or dried figs. For this recipe, I used fresh figs because our fig trees were full of figs this year. Whenever I can, I like…
Grilled Zucchini and Halloumi on Toasted Sourdough
Halloumi, where have you been all of my life? After seeing this Cypriot cheese featured on several blogs recently, I finally decided to give it a try. Halloumi is a firm, salty cheese traditionally made from sheep and goats milk. When eaten cold, it’s rather plain with a rubbery texture but when grilled, this is…
Summer Corn and Zucchini Chowder
I was right out of college and wanted to learn how to cook so I signed up for a class with a focus on healthier cooking. It was taught by Robin Rifkin, an inspirational woman who continues to work in the food and nutrition community in Philadelphia. This was one of the first recipes I…