Roasted Beet, Heirloom Tomato Salad with Ricotta Salata

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It’s the peak of summer harvest here in the Pacific Northwest. Gardens are over-flowing with the bounty. Local farmers markets are saturated with the vivacious tastes, smells, and colors of the season. Co-workers bring in boxes full of produce, letting the bright colors seep into the office, laying out the summer bounty in the break room, making the donuts seem sad and desperate. Neighbors drop off baskets overflowing with greens, yellows, oranges, reds, and purples so deep and rich you can hardly believe it.

Your mind starts to race as you think of all the recipes to be explored. Your heart quickens as you dream of the canning to be done; to capture the tastes to be savored on a cold winter day as you open summer captured in a jar. You start to salivate as you think of sitting down to a meal, oh the cooking to be done! But instead of turning on the stove and tying the apron strings on, you slice a tomato and sprinkle it with salt, taking a bite of it raw. It is perfection on the tongue, so sweet and juicy; it makes you wonder what piece of plastic has been posing as a “tomato” the rest of the year in your grocery store. Yes, it’s time to enjoy the splendor of what the good earth has to offer.

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Oatmeal Apple Spice Cake with Brown Butter Glaze

Is anyone else craving fall as much as I am?

Fall food is the best! I love this time of year when apples come into season and flavors are all about warmth and earthy, spicy, goodness. Fall food is all about comfort and for me, oatmeal cake is about as comforting as it gets.

Oatmeal Apple Spice Cake is such an easy dessert to throw together. Perfect for any fall get together

 

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Banana Split Icebox Cake

 Fall is right around the corner with its cooler temps, pumpkin spice, and beautiful foliage. But I’m just not quite ready to give up on summer with its warm breezes, rushing waters, and easy desserts yet.

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I found my inspiration for the recipe I’m going to share with you today here while perusing Pinterest one day for ways to use up all the extra graham crackers I had from making smores. It has instantly become a big hit among co-workers, friends, and family! My favorite thing about this recipe is how easy it is to change it up. If you don’t like pineapple – just simply don’t add them, or put in more bananas.

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Sweet Potato Pancakes

Sweet Potato Pancakes // Erin Skinner from The Speckled Palate for My Cooking Spot

 

I haven’t always been a sweet potato fan, and thinking about that now makes me a little sad because sweet potatoes are awesome and oh-so-versatile.

Now, I’m a huge proponent of breakfast, and when I was training for a marathon this spring, I started experimenting with foods to eat before and after long runs, including foods to eat the day before these behemoth workouts. (Because I quickly learned, if you’re running 16, 18, 20 miles? One meal the night before ain’t gonna cut it and give you all the goodness you need to make it through!)

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