Will you just look at this gorgeous plate of summer goodness? Heirloom tomatoes, beans, hunks of toasted bread, fresh herbs — I mean, c’mon, does it get better than this? You’ll want this recipe for Heirloom Tomato and Bean Panzanella Salad, trust me. Get it on writes4food.com!
What to do with the crop of red bell peppers from the garden or farmers’ market? Make jam, of course! Sweet and a bit spicy (you can up the spice level to suit your taste), this is the perfect accompaniment to a salty cheese like Manchego. Inspired by a dish we had on vacation earlier this year. Get the recipe on writes4food.com!
In advance of National Trail Mix Day on August 31 (who knew that was a *thing*?), here’s my favorite homemade trail mix recipe. My ideal mix is a salty-sweet combo with mostly healthy stuff (whole grain cereal, unsalted nuts, raisins) plus some Reese’s Pieces. I’ll be packing this along on our next road trip. Let my trail mix recipe inspire you to try your own combination: see it on writes4food.com!
Please pardon a little garden-success boasting here, but you have to see these figs! We’ve discovered how easy and rewarding it is to grow figs: the tree itself is a beautiful accent on the patio, and just last week it exploded with dozens of fat, ripe fruits. Figs, meet your new BFF: prosciutto. Get inspired to try growing a fig, and get a simple recipe for figs and prosciutto!
It’s gazpacho time, people! Time to use all those tomatoes, cukes and bell peppers threatening to overtake the yard (or is that just my yard?). Time to toast up some croutons to go on top. Time to not really cook at all, but still feel like you’re eating like royalty. Get my latest gazpacho recipe!
This stretch of otherworldly hot weather has me craving my mom’s gazpacho: cool, savory, unfussy, utterly satisfying. All I have to do is gather some fresh summer produce and plug in the food processor; it does all the work and the kitchen stays nice and cool. Make this at least a day before you plan to serve it; the flavors really develop over time. Get the recipe for Mom’s Quick Gazpacho!
Pack-able, healthy lunch option; easy afternoon snack; part of a festive array of appetizers: Tabbouleh — that Middle Eastern salad of cracked wheat, herbs and vegetables — is a rock star. You know you have all this stuff in your fridge (OK, maybe not the cracked wheat, but we can remedy this). Get this easy recipe for homemade tabbouleh!
If you’ve dined out recently, you’ve probably spotted this new food trend: toasted seed toppings on all kinds of salads and main dishes. I’ve been playing around with toasted seeds (and with seed-herb blends) to dress up my summer cooking. It’s like adding a pretty scarf to a plain dress — just that little bit extra that makes it memorable. Get the recipes for toasted seed toppings and start playing yourself!
Here’s another taste of California Wine Country cuisine for you: a bright, velvety, gorgeous pesto made with Swiss chard, enhanced with the creamy tang of creme fraiche. (Who knew?) Get this recipe for pasta with Swiss chard pesto, inspired by our recent travels!
