I can hardly believe that June has come and gone. The summer in Northern Michigan is fleeting and I’ve never been more certain to take advantage of each beautiful day. That means barbecues, swimming, wine tasting, camping, gardening & fresh-squeezed lemonade!
When I think of Seattle my first thoughts are of Karrin & Heather, two of my very best friends. Then of course comes seafood, wide open waters and dreamy green flora. I just came home from a weeklong visit filled to the brim with incredible food and fresh air.
I love pasta. I eat it all the time, in its various shapes and sizes. I eat it in the summer dressed with light olive oil, fresh sun gold tomatoes and basil. I eat it in the winter with thick, rich sauces. I’ve always loved the idea of making the pasta fresh, but never had the tools or the know-how… until now. The KitchenAid pasta attachments I received for christmas make me squeal with delight, even still today when I pull them out of the pantry.
I never hesitate to lead with and further explain my ineptitude for the skills baking requires. The chemistry metaphor for baking is so perfect, that I’m only slightly embarrassed to tell you I almost failed chemistry in high school, shocker. Truth be told, my failures in both subjects are most often the result of impatience and casual lack of focus. So when I was handed the job of preparing the dessert for a recent get-together with friends, I decided to buckle-down and forget my previous failures. I was determined to make something not only edible, but downright delicious.
Let me guess..The friends, family, co-worker, neighborhood holiday parties are filling your calendar and you’re trying to decide what food to bring. We all want to bring a great dish to the party, but we don’t want to slave over the stove while our friends are laughing and drinking bottles of bubbly in the other room without us! The solution is a dish that you can prep ahead of time, just pop into the oven and serve.
I love a bowl of chili when its chilly outside. It warms you up and fills you up, without even trying too hard. I really enjoy trying chili when I’m out at local restaurants because EVERY chili is different. When I do, I waiver between meat or vegetarian chili, and either will do. But when it comes to my own homemade chili, I prefer strictly vegetarian. I’m always adding variety to my homemade chili by changing which vegetables I include or adding and omitting to the variety of beans. It continues to keep each bowl of chili unique.
‘Healthy’ has different meanings to different people. In my world, balance is the foundation of healthy. I wouldn’t survive by counting calories and always skipping out on dessert. Food is my simple pleasure and I think casual indulgence paired with laid back, but consistent physical exercise, is the key to a happy me.
I’ll admit it, I have a problem. I’m squash-obsessed. Whether by magic or by nature it seems my family is too. Remember? Even my sweet dog, Chet goes crazy for roasted squash snacks. Last year, my boyfriend’s mother Susan, who is well aware and supportive of my addiction, brought a recipe over for Butternut Squash Risotto. Imagine my delight when she combined the creamy rich risotto with the delectable roasted squash and served it for dinner.
My garden is bursting with tomatoes. Romas, Juliets, Sungolds and more are exploding from the backyard with vibrant colors and juicy tomato flavor. I swear, they’re coming out of my ears, my nose and I occasionally find a few in my purse… I’m really not sure how they get there.
Quiche is so versatile. It’s a dish that can be made into breakfast, lunch or dinner. Nearly any ingredient you think of can be added to a quiche and turn out incredibly delicious. This versatility makes it a staple in any kitchen. Once you’re familiar with the crust and egg:cream ratio, the variety of quiche are endless. With the bounty of tomatoes in my garden and the beautiful fragrant basil that sits in my kitchen, this Tomato Basil combination just seemed natural. This quiche not only served us up a FULL helping for dinner, but breakfast or lunch the next day as well!