When zucchini season really kicks in—and if you’ve ever grown it, you know it truly kicks—I go looking for ways to use it that don’t heat up the kitchen. These zucchini noodles tossed in a deeply savory sun-dried tomato pesto are one of my favorites: no cooking required, just spiralize, blend, and toss. It’s one…
By high summer, the grill does most of my cooking. When the kitchen is already too warm and the rosemary by the back steps is threatening to take over the bed, this lemon-rosemary chicken is what I reach for—easy to prep, bright with citrus and garden herbs, and forgiving enough for a busy weeknight or…
Every summer, I end up with a mountain of zucchini—and when I get tired of spiralizing or sautéing them, I go straight for these zucchini boats. This version is filled with a lemony Greek orzo salad and baked until the tops are just golden and a little melty from the feta. It’s light but satisfying,…
Once summer hits full swing, zucchini and eggplant become the darlings of my kitchen—mostly because they practically beg to be grilled. This recipe brings out their best: charred edges, tender centers, and a smoky aroma that makes it hard to wait until plating. But what takes it over the top is the harissa yogurt. Creamy,…
A creamy, cooling, and lightly spiced summer soup that’s as refreshing as it is beautiful—made with sweet cantaloupe, bright lime, a hint of ginger, and garden-fresh herbs. This isn’t your average fruit soup. It’s vibrant, velvety, and quietly complex—sweet cantaloupe meets citrus, a touch of spice, and herbal brightness. It’s a perfect first course for…
A buttery, golden crust layered with garden tomatoes, creamy cheese, and fresh basil — a rustic, savory tart that celebrates everything we love about tomato season. When the tomatoes are rolling in faster than I can slice them, this tart becomes my go-to garden showstopper. It’s crisp, rich, and full of flavor—ideal for brunches, light…
