Pasta Primavera – All Year Long

The end of summer marks the time that we start scrambling to use up all the fresh produce bursting from our gardens. It can be hard to find ways to use up so many vegetables at one time. That’s why the Italians created Pasta Primavera.

If you’ve got a plentiful array of vegetables that need to be used up then a fresh batch of Pasta Primavera may be just what you need to help clean out your garden.

You can use any vegetables you like in this dish, you will just need to be aware of their individual cooking times and whether they are best boiled or thrown into the skillet to sauté.

Vegetables that are Best Boiled and their Cooking Times: [Read more…]

Ten Guilt-Free Non-Suppers

On most days, dinner comes together quite pleasantly around here. We have a weekly menu plan, I buy just what we need for a few meals (and no more) at the market, and a well-rounded supper comes together with ease. Then…there are other days.

Occasionally, dinner just doesn’t happen for whatever reason – a delayed appointment, a webinar gone into overtime, or just plain lack of motivation (if we’re being honest here) – and we eat what I’ve come to call ‘The Non-Supper’. It’s usually something fast, requires no cooking and generates minimal dishes.

I’m generally not proud of our non-suppers, but sometimes at the end of another long strenuous day (no nanny, cleaning lady or mother’s helper around here!), insufficiently powered due to lack of sleep and fear of a coffee overdose (if there is such a thing), a non-supper takes some pressure off and frees up time for something more important, like playing with the kids. [Read more…]

Spotlight Ingredient: Sweet Summer Corn

I‘ll admit, it feels like everything has already been said about corn; still, it’s a hugely popular vegetable in our family and worthy of a closer look.

Plus, I just couldn’t go through the entire season without sharing a couple of my most favorite recipes for corn, so don’t exit this site without taking a peek at them –  you’ll also be looking at my lunches for the past week and a half.

First, let’s shine a spotlight on corn; stick around, you might learn something. Like this for example, did you know that there is one string of corn silk for each kernel of corn in each ear?

[Read more…]

Preserving. What are you waiting for?


If you’ve been wondering where I’ve been lately, the answer is easy: either at the market, staggering under laden produce bags and trying to corral two little monkeys, or in my kitchen, up to my armpits in fresh produce.

This month there’s been pounds and pounds of fruit and vegetables coming through the front door, languishing briefly on the counter top, and passing through various preserving methods before making their way to their final resting place, i.e, the pantry or the freezer.

If you don’t believe me, here’s proof aplenty:


Sweet Summertime Blueberry Syrup

How to Freeze Sweet Corn

Garlic-Dill Pickles (This one is still on the ‘to-do’ list)

Freezing Broccoli 101

Canning Cherries (happening today)

How to Preserve Summer’s Herbs

Strawberry-Rhubarb Jam (I added orange zest this time. Yowzas!)

My canning and preserving streak has even roused the interest of a certain local TV station…and they’re coming over to crash the party next week. Double Yowzas.

Now if you’ll excuse me, please, I’ve got a brand new cherry pitter to inaugurate.

Are you preserving anything this August? What are you waiting for?!

Picking, Drying & Freezing: How to Preserve Summer’s Herbs

Written by Shannon of Nourishing Days.

I learned to cook as a newlywed. Fresh out of college and working part-time, I spent hours in the kitchen, checked nearly every cookbook out of the library, and watched a bit too much of the Food network.

Through reading all of those cookbooks and listening to the professional chefs I learned how an herb or spice can make or break a dish. But unlike spices, herbs are fairly common at the local market and have found a large space in my backyard garden. Plus most culinary herbs have a lot of medicinal properties.

Most of us don’t live in the south of France, however, and need to preserve these herbs for winter if we’re going to pursue sustainable eating. I’m not an expert, but I have found that certain techniques can put the fresh taste of summer into an otherwise bleak January meal. [Read more…]