We have peaches coming out of our ears, so I tried this 2-ingredient sorbet recipe from Instagram
When it’s too hot to use the oven, and vegetables are peaking at markets and…
I wanted to cut down a tree in our yard because it was scraggly and sickly looking. As it turns out, it is a cherry plum tree. Let’s jam!
If you don’t have plans to travel to southern Italy any time soon, this almond granita will get you half way there.
Chunky country potato salad is chock full of vegetables, lasts for days and is highly customizable.
Panzanella is an Italian summer salad made of stale bread (the “pane” part of Panzanella), tomatoes and other in-season vegetables.
When a garden-loving father of a friend gave me a huge basket of tomatoes… I had to make gazpacho!
Since apricots are nearing the end of their season, let’s celebrate them and all of their tangy-sweet goodness!
Zucchini boats (stuffed zucchini) is summer’s answer to flexibility.
Decades ago, one of my go-to, fit-for-company dinners was baked chicken breasts stuffed with grated zucchini and carrot stuffing. An entrée and side dish in one, and a bit of a show piece, too.