Hi there! Stephanie here. This is my first contribution to My Cooking Spot, and I really hope you enjoy this recipe as much as I do. If you follow my blog, you’ll know that I grew up in Texas and really, really love Mexican food. I grew up cooking with my friends’ abuelitas, and really can’t get enough of the nuanced style of Mexican and Tex-Mex cooking.
The season of spring is upon us and the strawberries in Oregon are overflowing with flavor and sweetness. The rhubarb time is here and what a special time it is. Rhubarb and strawberries go hand in hand not just because of the complimentary sweet-to-sour or their matching color palate but because they ripen at the same time.
Every year I look forward with anticipation to the farmer’s market opening and that big sign that reads Fresh rhubarb sweet local strawberries! It pulls me from my tasks, from my busy, busy days it makes me pull the car over and wander around the market with basket in hand, eyes almost popping out of my head as they bounce from bountiful stand to bountiful stand.
This year I wanted something easy for breakfast with my family on the coast so I whipped up this easy little treat. It is perfect for breakfast, a little snack with tea or for a light dessert and is ready in no time at all. I love serving it in the cast iron pan you cook it in too; it brings that sweet little farmhouse charm right from oven to table. What I love is how quick and delicious this is, no crusts to make and chill then roll out and bake just a little fruit and a little flour and a lot of flavor.
If anything screams summer/spring, it’s fruit salad. My good friend taught me a twist that adds some zest and freshness. What I love about this recipe is that you use what you have. Add some lemon juice (fresh is always better) so that the fruit doesn’t turn brown and then mint and honey to taste. You will not believe how this takes a simple fruit salad to the next level. And…this is a recipe from my friend who doesn’t love cooking.
Susannah from Feast + West here with a lovely summer appetizer. Summer is the time of year when eating outdoors is mandatory if the weather is nice. Cookouts, picnics, barbecues… There’s never enough excuses to be outside, forgetting about winter.
One of my favorite summertime activities is drinking craft beers on the patio with friends and watching the sunset and the fireflies while we catch up on our work weeks. An appetizer is always nice too and dips are a quick and easy one that all can enjoy. This easy Beer Cheese Dip is garlicky, cheesy and mildy spicy. It’s a perfect match for these uber soft German Pretzels I shared on Feast + West.
