The three mermaids will be landlubbers for the next year. Our family has moved to Germany and I am excited to share our European adventures. While our apartment is tiny, we are able to call this little slice of garden paradise our home. Stay tuned for recipes, travel reports, and so much more.
May grey has given way to June gloom along the coast. The days start of cool and drizzly, the fog slowly makes way for rays of sunshine midday, and by the late afternoon the blanket of fog hovers along the coast. It makes for spectacular and dramatic sunsets! The extra moisture in the air is keeping the garden alive for a few more weeks before the heat of summer sets in and I just love enjoying family meals on our back patio surrounded by the fragrance of honeysuckle and roses. The last bursts of spring color and magenta sunsets inspired this easy summer salad. Serve it with some pita bread and humus for a light dinner or serve as a side with grilled chicken or flank steak. You won’t be disappointed!
Ingredients:
This recipe couldn’t be easier! Simply cut all vegetables into bite sized pieces, sprinkle with the crumbled feta, olives, and dress with salt, pepper, olive oil, and vinegar to taste. You can substitute regular balsamic vinegar but I find using a concentrated balsamic reduction (available in most good grocery stores) makes this salad extra rich and yummy.
The grocery shelves are stocked with bar after bar. Sweet, salty, nutty, fruity. You name it, it’s there. Does the world need yet another granola bar? Yes, yes it does! No more plastic wrappers, easy, healthy, and oh so fun to make. Meet my new favorite easy to make and easy to pack snack treat.
Ingredients:
Mix the dry ingredients together. Then, mix the wet ingredients together. If your sunflower seed butter is a bit on the firm side, you may need to briefly heat the mixture of wet ingredients in the microwave, (no more than 30 seconds) Use a wooden spoon and thoroughly stir the wet ingredients into the oat mixture making sure all the oats and nuts are well coated.
Line an 8×8 baking dish with parchment paper. The easiest way to do this is by cutting 2 wide strips of paper and overlapping them so they come up on the sides of the dish. Firmly press the granola bar mixture into the dish. I find using the bottom of a sturdy glass to really press the mixture down works very well. Place the dish in the refrigerator and let chill for at least an hour before cutting them. I like wrapping them in parchment paper before packing them in a container to bring on our adventures. A perfect little bite of healthy energy for the beach, mountains, or camping trips.
You can customize these any way you want. As long as you keep the ingredients proportionate, the world is your oyster. Almont butter, cashew butter, peanut butter…whatever nuts or dried fruit you have on hand work.
While seasons in Southern California sure do look quite different than in many other parts of the country, we do have seasons. I promise! T=It is nowhere more noticeable than in my herb garden. The shorter days, cooler nights, and foggier mornings are turning the basil stems woodsy, the leaves just a little less vibrant, and the parsley and chives are sprouting to seed. They are still chock- full of flavor though that I want to take advantage of year-round. While there is a time and place for dried herbs, I always prefer fresh or…drum roll, please: frozen! Freezing these fragile leaved summer herbs maximizes flavor and color and couldn’t be easier.
This method works really well for most summer herbs such as basil, chives, parsley, mint, tarragon, etc. Remove leaves from stems and discard any discolored or wilted leaves. . Gently wash herbs in cold water, and dry off well. Simply chop them finely and freeze immediately in a sturdy container. I don’t like freezing herbs in plastic bags as they invariably get crushed in the freezer by heavier items. to use, simply scoop out the desired amount and use just like you would use fresh herbs.
So delicious and versatile and making herb butter just couldn’t be easier. I generally use 1 stick of salted butter and soften it on the kitchen counter, Then, i mix in any combination of herbs and spices (crushed garlic is one of my favorites) and transfer the herb butter onto a sheet of plastic wrap. Chill for a few minutes in the fridge before rolling it into a log and placing it in the freezer. To use, simply use a sharp knife to slice off a piece and return the rest to the freezer. Nothing takes veggies, fresh fish, or chicken breast from boring to scrumptious like a pad of butter infused with summer flavors.
I just absolutely love fall. There are the obvious reasons: colorful mums on doorsteps, an extra cozy blanket on the bed, the smell of long awaited rain in the air. And then there is this: pumpkin is a vegetable! Fall just makes it so easy to load up on veggies in the most decadent and delicious ways. Even little picky eaters will happily asks for seconds and thirds.
I went all out and served these with maple syrup, roasted pumpkin seeds, and a few chocolate and caramel chips sprinkled on top. After all, you are getting your serving of veggies. Indulge!
I know I promised you part 2 of a vegetable treat. Hold that thought, We will get to pumpkin pancakes later this week. For now, picture a sunny fall hike: yellow and red leaves gently swaying in the breeze, sunrays bouncing off the last few dew drops as the air warms up, and the sound of dry branches and grass crunching underfoot. I desperately wanted to hold on to the beauty of this day just a little longer so I let it inspire dinner and packed it in a bowl. We called it a jewel box bowl as all the vibrant colors reminded us of little precious jewels….and doesn’t it just sound so much fancier than roasted vegetable bowl??
This will be quite a list of ingredients but don’t let it scare you. It is easier than it seems.
For the hummus (you can easily substitute your favorite store-bought version)
Blend all ingredients in a food processor. Done.
For the vegetables:
Pre-heat the oven to 375 degrees Fahrenheit. Spread the vegetables on a baking sheet and drizzle with olive oil. Mix spices and sugar together and sprinkle over the vegetables. bake for 30min.
Yogurt sauce mix together:
Herb dressing mix together:
You will also needs some fresh pomegranate seeds.
Now for the fun part. Spread a generous amount of hummus in the bottom of a bowl or deep plate. Top with the roasted vegetables and a few dollops or yogurt, Sprinkle with the herb dressing and a generous amount of pomegranate seeds. And there you go- a fall hike in a bowl!
Fall has arrived! Yes, even here in Southern California, we have had a few moments of fall chill in the air and some spectacular thunderstorms. While it is not quite sweater and slow braised stews weather yet, yesterday’s sudden dark skies and rain made me pull together a spontaneous hot cocoa and waffle dinner. Light and fluffy was replaced by healthy, wholesome, hearty goodness and the kids were none the wiser that they had a full serving of veggies with their “treat” dinner. Can you guess what is hiding in these golden cracks of deliciousness? Here is a hint:
Pour the buttermilk (or milk + vinegar) into a large measuring cup and add the oats to soak for a few minutes. Preheat your waffle iron.
Combine the flour, cornmeal, flax or chia seeds if using in a large measuring bowl. Add the sugar, baking powder, and baking soda and stir to combine.
Add the eggs, oil, vanilla extract to the buttermilk/oat mixture and briefly stir to combine. Then, pour all the wet ingredients into the bowl with dry ingredients and stir to combine. Add the shredded zucchini. Gently oil or use cooking spray for your waffle iron and bake according to your waffle iron’s specifications. Enjoy!
Serve with maple syrup, powdered sugar or whipped cream. Or go all out:) Left-overs make for great school lunches. Simply cut the waffles into strips and pack a small container of your favorite topping for dipping or make waffle sandwiches as we did today.
Stay tuned for part 2 to come later this week. Hint, it involves fall’s most ubiquitous vegetable. We will be transitioning from summer squash to winter squash.
We just returned home from a much needed escape into nature. Picture ribbons of color, swaths of yellow mustard flowers, blue lupine, and golden poppies swirling up hillsides and blanketing the land. It was a feast for my eyes and balm for my soul. We spent our days hiking, exploring tidepools, discovering farms and just being instead of doing. We unpacked and let go of the stress and anxiety this last year has piled on us and returned home energized and inspired.
In the next few weeks, I plan on transforming these bands of color and impressions of a different life into the most delicious recipes and ideas for connecting with those around us. Stay tuned for what’s to come.
One of our favorites was Harley Goat Farm in Pescadero. Not only was there a major cuteness factor, but the cheese, honey, and Olallieberry syrup were truly out of this world. Definitely worth a stop if you are ever in the area! http://www.harleyfarms.com
Spring has officially arrived and our garden is in full bloom which, of course, has me thinking about how to incorporate these messengers of a new season into some fun new recipes. Tonight, I was inspired by our lemon-scented geraniums and made martinis. Yes, martinis on a random Monday night- why not!? Can you just picture serving these for a spring garden party?
Lemon-Geranium Scented Martinis (makes 4):
Stay tuned for more garden inspired delicacies.
365 days ago, our Covid distance learning journey started. A couple of months into the pandemic, we discovered camping. Escaping into nature and sleeping under the stars has kept us sane and going this past year. One of our first outings was to a lovely spot along a creek, full of tadpoles and frogs. Just like our little frog friends, we returned to this spot this weekend to mark one full turn around the sun of a life forever altered. What has kept you going this past year?
If you have never played with fondant, you have been missing out! It is like Play-doh for adults and there is simple nothing you can’t do with it. And it is oddly therapeutic kneading, coloring, shaping it. Let your imagination run wild!
This is one of my favorite cupcake recipes, adapted from Smitten Kitchen.
My Favorite Frosting recipe:
I am not a fan of cloyingly sweet frosting. However, if your sweet tooth so desires, add more powdered sugar. I promise, I won’t tell.
Mix all ingredients in a stand mixer or with a hand mixer until well combined and just fluffy. Use as is or let your color world explode:)
Threemermaidskitchen 