Clearly I haven’t completely given in to the fact that fall is upon us.
I mean, it’s supposed to be 75 degrees today in Seattle!
Clearly I haven’t completely given in to the fact that fall is upon us.
I mean, it’s supposed to be 75 degrees today in Seattle!
I’m always trying to think up quick, easy, and healthy (of course) dinners to whip up when I’m super tired after work and borderline hangry.
Which is pretty much every day, so I need a lot of ideas.
Ever since discovering that raw corn is actually delicious, I’ve been trying to incorporate the stuff into as many dishes as possible.
Because sadly, summer is not going to be here much longer.
Grilling season is in full swing over here.
Summer finally started to kick in and I think this time it’s actually planning on sticking around, at least for a couple weeks.
This is actually the very first time I’m featuring an eggplant recipe.
Mostly due to the fact that I kind of strongly disliked (okay, hated) eggplant for the longest time.
When ever I think of summer, caprese is one of the first thoughts that pops into my mind.
After sun, hot, tan, ice cream, and beaches, of course.
My very favorite tomatoes are back!
Baby orange tomatoes (Sun Golds) are perfectly sweet and juicy.