It’s that time! Stone fruit and berry season are upon us. Oh boy. Nothing says summer like a fresh fruit tart. I like to make mini tarts in small pans with removable bottoms. Sometimes I sprinkle granola on the bottom crust, under the fruit. It soaks up all of the good fruit juices while adding texture. Here is a simple recipe for making summer tarts with any fruit you choose. Enjoy!
My little tree out back is loaded (and I mean loaded) with big delicious Meyer lemons! Sweeter than other lemons, intensely aromatic, and thin-skinned, Meyer lemons are great for cooking. I am making everything lemon — lemon vinaigrette, preserved lemons, roast chicken with lemons, lemon herb cheese, and this totally fabulous lemon curd. Read more for recipes!
One of my all-time favorite meals to prepare, Thanksgiving dinner is a great time to mix the old with the new ~ recipes, that is. We all have our tried and true favorites when it comes to stuffing, potatoes and pie, but I like to shake things up every now and then. Here are some […]
I don’t know what got into me. I am not really the candy-making type, but when I saw this recipe for Salted Pumpkin Caramels, I had to make them. This special, seasonal treat offers a delicious combination of sweet, salt, textures and colors. They make a perfect addition to any fall gathering!
I have been collecting recipes for dried fruit and nut truffles for some time now. I’d like to come up with a diverse trio for the perfect little dessert bar. With a nice glass of wine or port, they make the perfect small indulgence to end a meal. This recipe is pretty straight forward and relies on gluten-free and vegan ingredients. Dipped in bittersweet chocolate and topped with a sprinkling of sea salt, they are salty sweet deliciousness in one bite.
It’s June. Here in Santa Barbara, that means foggy mornings followed by gloriously sunny afternoons. It also means stone fruit! We wait all year for this. Nothing brightens a gray day like ripe juicy nectarines, peaches, plums, pluots, apricots, cherries – you get the picture. Stone fruit are delicious raw, grilled, roasted or tossed into salads, salsas and all sorts of baked goods. Attached are links to recipes for a delicious stone fruit salad, a savory pluot salad and seasonal fruit tartlets with crumble topping. This week’s recipe for NECTARINE & ARUGULA SALAD WITH GOAT CHEESE AND APRICOT VINAIGRETTE goes to show that good cooking (or tossing!) starts (and in this case, ends) with high quality ingredients. It doesn’t take much to dress up summer’s delicious bounty. Savor the simplicity!
Yield: 4-6 servings I first posted this recipe in 2010 and it remains a favorite. Bursting with summer, this recipe offers a delightful combination of berries, apples, basil, and balsamic vinegar. The basil and vinegar are unexpected in a fruit crumble – and so delicious. Enjoy it with whipped cream, ice cream, or straight up! […]
Edible flowers make a lovely garnish any time of year. In my garden now, I have nasturtium and borage blossoming – seen here dressing up a little piece of coconut cake. Other edible options include little yellow arugula flowers, lavender, rosemary, pansies and violets. Of course, they need to be free of pesticides and clean. […]
Not that every day isn’t a great day for pie – it’s just that it seems especially fitting today. If you want to make a sweet pie, here is a recipe for the easiest pie crust ever. You might also like this savory Pizza Pie, which is like a vegetarian pizza in a pie crust. […]
Yield: One 9-inch tart My friend Debbie wrote the other day to tell me her lemon tree was exploding with lemons. Lucky girl! Deb’s tree has inspired this post for my favorite lemon tart. If life has handed you lemons, make the most of them! You might also want to try the Grilled Lemon Chicken […]