Summer chopped salad with cilantro-lime vinaigrette and crispy chickpea croutons

With the blistering heat of summer days, eating light becomes a necessity… and one-stop salads are the answer! Today’s chopped salad is a perfect example of the kind of meal I love to serve during the summer months – flavor-packed, refreshing and easy to digest, yet hearty enough to leave you entirely satisfied.

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Apricot clafoutis with almonds

Clafoutis is my go-to dessert whenever I need to feed a crowd – with something made quickly. But this one is special: it’s chock-full of ripe apricots, and wonderfully light to boot. Plus, the almond slices and Turbinado sugar, sprinkled on top just before it’s baked, give it an addictive crunch.

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Honey gelato

July 17, 2014

Honey gelato

A few weeks ago, Jenn (a most talented cook and Club member!) asked me if I had a recipe for honey gelato. I didn’t… Why didn’t I have a honey gelato recipe yet, I wondered? It’s something I had thought about many times, but never got around to making.

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Caprese with Sun Gold cherry tomatoes and mint chiffonade

During the summer months, I serve Insalata Caprese (the classic Italian salad made with mozzarella, tomato and basil) on a weekly basis… and sometimes even more frequently! It is my husband Marc’s and my favorite lunch, hands down – especially when the heirloom tomatoes from our garden are finally ready to harvest.

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Applewood-smoked mushroom sandwiches with Emmental

Who doesn’t love the smoky flavor of barbecue? In fact, the flavor that hardwood imparts to food is utterly irresistible… and that’s exactly what we’re after in this recipe! Applewood is the wood of choice here, because its smokiness is fairly mild (compared to the smokiness of other hardwoods like mesquite and hickory) and won’t overwhelm the flavor of the mushrooms. I also chose chips, instead of chunks of wood, because the mushrooms cook fairly quickly, so you don’t need the wood to smoke for very long.

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