It seems people either love eggplants or they don’t. I love them! I love their rich, dark purple color topped with a little green stem and their smooth, shiny skin. I love the fact that, if you can get them growing where you live, once planted, they’ll likely surprise you with their abundance.
It’s beet season and I’ve been coming across them at the markets. Since they’re everywhere (and my sister hasn’t given me the recipe for her famous beet soup yet) I decided to make a simple snack – Baked Beet Chips with Blue Cheese Dip. Might sound strange, but not when I say that these turn to chips – baked not fried – that are crispy, delicious and addicting!
A year ago today my dad passed away, which is sill unbelievable to me. My dad was an excellent cook and an awesome baker and he made homemade bread every week of my life that I can remember. He worked in a bakery when he was young, and never tired of telling everyone about the “junk” used to make sliced, processed white bread.
These vegan sugar cookies are easy to make and have a great taste and texture. Turns out the first batch I made weren’t actually vegan, but that was easily corrected with the next batch.
Picking fruit in the desert in the dead of summer? Crazy, right? That’s what I thought, too. Prickly pear fruit are abundant in the Phoenix desert and ready for the picking. The reward of a prickly pear margarita at the end of a harvest was a great summertime surprise!