The soup is a combination of sweet, creamy, savory, and slightly spicy. I used fresh carrots, celery, zucchini, potatoes, and corn for the vegetables. The base of the soup is a vegetable broth and coconut milk.
Israeli Couscous Salad
Cherry Tomato and Halloumi Salad with Fresh Herbs
After my enthusiastic purchase of many tomatoes, I decided to snack on the first pint while standing at my new kitchen island with some sliced aged cheddar and a 1/2 empty bottle of rose. Alright fine, there were chips as well. I used the second pint of cherry tomatoes in this delicious seared halloumi salad with fresh herbs.
How to Plant a Small Space Lettuce Garden
I successfully planted a variety of vegetables at the beginning of the summer, and now most of them have either finished growing for the season or are close to it. At this point, I am eagerly waiting for the larger tomatoes to turn red so that I can harvest the last of my basil. After that, Caprese salads will be the only dish on my menu for the rest of the summer.
Simple Caprese Salad + the EDYN garden monitor and how it changed my life
As a little tribute to the EDYN garden sensor, I am sharing my favorite summatime salad, which is basically my favorite way to eat fresh tomatoes. A simple Caprese salad. The key to making a good Caprese is good quality ingredients. Fresh sweet tomatoes, fresh basil, a soft fresh mozzarella, good olive oil, and Maldon salt.
Introduction to my edible garden
I have an update on my backyard edible garden project. Initially, I had planned to build thousands of planter boxes, hang raspberry vines from the roof, and use every workable space in my backyard for the garden. However, I have realized that I want some space to lounge and sip margaritas or lemonade in the sun. Therefore, I have decided to scale back the garden and allocate some space for my relaxation activities.
Tangy Beets with Fennel, Walnuts, and Chevre
Honestly, I'd love to say that I made this recipe through trial and error. That I had been slaving over the stove, testing and re-testing beets forever, but the truth is, I bought some beets, boiled, removed the peels, cut into wedges, added a few ingredients to a pot: vinegar, sugar, cloves, cinnamon, and salt. The whole thing just seemed to work out. The only comparison I have to anything better than good is my grandmothers pickled beets, and I wouldn't want to say that they are better, but they do come pretty close.
Hazelnut Cake with Fresh Mint Chocolate Pudding and a Creme Fraiche Whipped Cream
A light moist cake, with a tender crumb. The hazelnuts are ground down with the flour, creating more of a fine hazelnut crumb rather than pieces of hazelnuts dispersed throughout. The addition of orange zest is what really through it over the top for me. I am pretty content eating this cake on it's own for breakfast, or classing it up with chocolate pudding and whipped cream for dessert.
Heirloom Tomato and Avocado, Rice and Black Bean Bowl with Garlic Chive Créme Fraîche
These beautiful heirloom tomatoes that I picked up at the market, have been ripening on my windowsill for a few days. At their exact point of combustion, the point when the juice is at its maximum capacity, and as soon as you slide your knife through and it gushes, I chopped them up, along with some avocado, and thought about eating them as is.
