Apricot Season

June is my favorite month in the garden because it means we get to eat these amazing, giant, juicy apricots.  They're our favorite thing that we grow and we can barely wait for them to ripen.  This is the largest crop of apricots we've ever had, I guessing that we will harvest at least 100 pounds.  I picked a second basket this morning and Mr RK weighed it out at 22 lbs.

Memorial Weekend Entertaining

The first holiday weekend of summer is upon us and we've been busy planting the garden so I don't have any new recipes to share with you but I thought I'd post some of my past favorites to help you plan any events you may be hosting or attending.  One of my all time favorites is this Roasted Asparagus Salad with fresh tomatoes, figs and pine nuts.

Maple Almond Quinoa Granola

I love granola for breakfast, but I must admit that I don't eat it very often.  Most of the packaged varieties that you find in stores are loaded with fat and sugar. I wanted a granola that I wouldn't feel bad about eating in the morning, one that is higher in protein but low in sugar and fat, so I took my classic Maple Almond Granola, and gave it a make over.  

Lemon White Chocolate Blondies

When I think about baking for Easter, I keep coming back to lemon flavored something.  Lemon cakes, lemon quick breads, lemon bundts... I'm not sure why it is, but I associate lemon flavored treats with spring. This year, I'm making lemon white chocolate blondies.

Italian Bean and Pasta Soup

We're actually getting some winter rains here in California, so I've switched our dinners back from salads to soups.  When it's raining, soup is my preferred dinner.  This Italian pasta e fagioli (fah-zhool) is a creamy blended version of the more traditional chunky vegetarian soup.  

Multigrain Irish Soda Bread

I love to learn about the history of food so when I decided to make some soda bread, I went looking for it's origins and a traditional recipe.  Soda bread, as it quickly became apparent, was not invented by the Irish.  Using soda as a leavening agent in bread was most likely originated with the American Indians.  They used pearl ash, also known as potash, from wood ash to leaven their breads.  

Cauliflower & Kale Gratin

A gratin, by definition, is a dish covered with a crumb crust and baked in the oven, cheese is usually involved.  I wanted that warming comfort food feeling that you get from cheese but without the dairy so I substituted the milk and cheese with a cashew sauce.