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Fresh fruit and summer go together like nothing else and raspberries are one of my favorites. I know that there are a lot of crisps out there, and I have written about a few but this one really is quick and easy. Ingredients are usually on hand, just make sure you have cornstarch or arrowroot and if yours has been sitting around forever, dump it and buy a new fresh one. (check expriration dates on this stuff) This literally took 15 minutes to prepare; I cooked it and refrigerated it and will take it out the day I serve it and heat it up. Since that day will be tomorrow, it’s perfect. Just leave it out and make sure it’s room temperature before you re-heat it. I did the whole topping in the food processor which makes it super easy, and one less bowl to clean after. The next day…

Beautiful radishes at the Farmer’s Market and beautiful arugula from local farms.  I made this salad from radishes and arugula with Parmesan cheese, olive oil  and lemons. This is light and our friends loved it, so here it is. Whenever I make something new I need honest opinions and I got them from our friends because you know by now that Joel wouldn’t like it , since there was parmesan cheese he did take a bite but definitely not his thing. It is so my thing though and thanks Bob and Michele for your honest opinions.

This is super easy and not a lot of ingredients or special tools.

Ingredients:

2 tbsp. grated parmesan or pecorino cheese plus up to 3 tablespoons cheese ( 5 all together to have on hand)

2 tbsp. lemon juice , freshly squeezed ( 1 small lemon )

Kosher or Sea Salt

Freshly ground black pepper

1/4 cup…

This cake is not too sweet, makes a lovely presentation, and is just awesome for breakfast the next morning with a cup of coffee! I made one yesterday and of course, I will have to freeze it soon because it’s just awesome for a late morning snack, an after-hiking snack, a late afternoon snack, etc, etc. It also helps to give it away to your guests as a care package since then you don’t end up finishing the whole cake yourself! 

Serves 8-10

INGREDIENTS:

Use a 9 or 10-inch diameter springform cake pan

3/4 cup (1 1/2 sticks) unsalted butter, room temperature (plus more for pan and parchment paper)

2 1/3 cups cake flour (sifted) plus a little more to sprinkle in pan

2 pints blackberries

1/4 cup sugar to sprinkle on blackberries

1 1/3 cup sugar for batter

1 1/2 tsp. baking powder

3/4 tsp. salt

1/2 tsp. baking…

I have already posted my version of a Napa Noodle Salad, which we all love and totally enjoy all summer long. Here is a new spin on it. We went to our friend’s house for dinner and Michele served this delicious noodle salad with just a little bit of a difference from mine but different and delicious enough that it’s worth the post for sure. So whether you love the other one or never even tried it this one is definitely worthy and will be a part of my Summer Salad Repertoire.  Michele is a wonderful entertainer and she did an amazing job that night and my parting gift was this recipe. Thanks again Michele! And by the way Joel loved it, and it contains Broccoli Slaw!!!! this was a major shock for sure. Maybe the tide is turning? This is not vegetarian but my Napa Noodle Salad is so just substitute…

My new obsession seems to be this broccoli slaw. It is so easy to use, has a lot of crunch and tastes delicious in different ways with different dressings. This one is super easy to put together, and I used Vegenaise but you can clearly use Mayonnaise if you don’t care , either or. Ingredients are easy to obtain in almost any supermarket today. I used 1/4 teaspoon of cayenne and it had a bit of kick, if you don’t like the kick take it down a notch or omit it entirely and it will be just fine. This is a great raw summer slaw/pasta salad packing nutrients, crunch and sugar and spice. I used about 6 oz. of farfalle ( bowtie pasta) and again you could probably make this and leave out the pasta entirely if that’s the way you’d like it. I would then double the slaw. I bought the broccoli slaw…

Last summer I posted a few things to do with blueberries. I recently found this recipe and realized it was a combination of 2 separate recipes–one for the blueberry filling and one for biscuits. When combined, this is a true cobbler and not a crisp. Yum! The thing of it is that you really don’t want this hanging around in the fridge for too long, because it is that
good. You will keep eating it and I promise you that. So make it for company and at least six people so you have a teensy bit left over. Use the fresh blueberries which are in abundance now. It’s almost a must to serve this with vanilla ice cream, as it complements it so well! If you’d like, you can make this a day ahead for sure, I’ve even frozen it. It comes out perfectly. Now is the time to try…

This is one of those recipes that I make that is so super easy. Very few ingredients and other than cutting tomatoes and mozzarella balls, there is very little prep. You gotta love meals like this, especially in the summer when these beautiful heirloom tomatoes are abundant. I really only make this in the summer and it is light and delicious. It makes for a beautiful salad as well and you can serve it at room temperature. I made this tonite since I was tired, and had already bought the bocconcini (mozzarella balls) and chicken. I picked up the heirloom tomatoes today at our new beautiful Whole Foods here in El Jebel. Yeah, welcome  Whole Foods to our hood. You’re not going to believe how easy this is.

Ingredients:

1 container marinated bocconcini ( mozzarella balls) you will need the oil from the container to marinate chicken ( it comes in an…

before cobbler gets baked , with biscuit topping

finished product – Yum

It’s Memorial Day weekend and I wish someone would have informed the weather powers that be that they ordered the wrong weather. None the less it’s time to go visit out at the beach and barbecue at friends. I am bringing a cobbler to our friend’s bbq and decided to go with this one. Hope you all had a lovely weekend in spite and despite the weather. Always great to be with friends and enjoy some good food. Happy to report that it did at least dry up here in NY and today looks like the nicest day of all.

I saw these amazing blackberries at Whole Foods and had to buy them. They are nothing short of amazing right now. I have posted numerous blueberry cobblers , etc. Today is a version of my blueberry cobbler made with blackberries, and…

I was in the mood for something light for dinner and wanted to make a dressing with buttermilk and mustard. I picked up a roast chicken because I was very pressed for time, but didn’t want to eat a plain roast chicken from the market. I grabbed some beautiful romaine, but I know this would be perfectly awesome with kale,  Joel is not big on kale and prefers romaine. Next time I make this I am using chopped kale, preferably baby kale. In any event I used romaine, took the skin off the chicken and shredded it with my hands. Just used romaine, tomatoes, chicken and dressing. Next time out I add avocado for sure, doubt Joel will eat it but I am putting in avocado. This is an awesome lunchtime salad and so easy to pull together for a light dinner meal and mix in whatever other veggies you’d…

I love this Bruschetta. It’s delicious as an appetizer over toast, but I also love it with chicken. I usually make it ahead of time, put it in the fridge and let the flavors marinate. Then, I either use it on toasted baguette slices or on top of a simple, grilled piece of chicken or fish. It’s similar to my Salmon Done Simply in Foil recipe. This has  a delicious, fresh taste and will last at least a few days (probably three) in the fridge. Now that the weather is getting warmer, this is such a wonderful, light dish using tomatoes, which I love.This evening I used a grill pan on the stove with a little olive oil in pan, kosher salt and freshly ground black pepper on paper thin chicken breasts and just grilled a few minutes on each side and they were perfect with tomatoes on top.

Ingredients:

2 tablespoons olive…