It’s berry time!  I’ve picked almost 20 pounds of strawberries and raspberries the past couple weeks and have been feverishly perfecting recipes that feature summer’s berry bounty.  Several the recipes are for preserved berries so we (and you) can enjoy them year round.  But this mixed berry salad recipe features fresh raspberries and strawberries in a mouthwatering and waistline friendly creamy strawberry dressing. Read more

My gardening is going grandly.  In fact, I grew everything in this salad except the dressing.  One of the greatest things about growing your own vegetables is that you can eat nearly every part of the plant.  This radish salad is not only sweet peas and radishes, but also contains their greens and flowers.  This is my new favorite salad, I may be addicted! Read more

Chimichurri sauce is a condiment or relish (typically green though sometimes red from the addition of red peppers) that is very popular with steak in Argentina.  It’s also used as a marinade for beef or chicken.  Argentina is the world’s second highest consumer of beef, and it’s usually served with this tangy, garlicky sauce.  You can make chimichurri with grocery store ingredients, but oh man is it amazing with fresh picked parsley, cilantro and oregano from my own garden! Read more

Every home cook needs a secret weapon in her freezer.  No I don’t mean an ice dagger (although I do happen to have one hanging off the ceiling of my standing freezer).  I’m talking about a special recipe that can fill a variety of needs.  Whether you need a snack for hungry kids, a dinner party appetizer, or a fast and simple main dish, to have one prepped ingredient that can meet those needs will save you time and energy.  My friends, this cheese spread is my secret weapon. Read more

We lost our kitty on Monday.  One day I’ll be able to write a great post about it, but for now the wound is too fresh.  I will post a breakfast recipe in his honor though.  Every morning the first thing I’d do was say hi to Cappucino, then he would curl up in my lap while I had my breakfast.  In cold weather I usually have something hot for breakfast, toast with peanut butter, or oatmeal.  Now that it’s warming up I’ve been craving yogurt, and this rhubarb compote is the perfect pairing. Read more