What's in season

Cherry Almond Cake

It is cherry season in Washington State, so when I saw this recipe pop up, I had to give it a try. I'm glad I did. Recipe courtesy of Katiebird Bakes.

Street Corn with Tomato and Feta

This recipe has evolved over time, starting with one or more Mexican street corn recipes that we've tried over the years. One of our favorite additions is tomatoes fresh from our backyard, especially when we have the small "currant" tomatoes that we often plant in our raised bed garden.

One Pan Southwest Chicken and Rice

White Bean Chicken Chili

White bean chicken chili is one of those comfort foods that warms you up on a cold day. This recipe from Giada De Laurentis is the best one I've found. We've been making it for years and it never disappoints.

Sicilian Pesto

Sicilian tomato pesto, also known as "Pesto alla Trapanese" is a bright, summery and refreshing version of the beloved Italian condiment.

Beef Bourguignon

Like coq au vin, its sister dish from the Burgundy region of France, beef Bourguignon is a stew of meat slowly simmered in hearty red wine along with pearl onions, mushrooms and crisp, cubed bacon. Use a good wine here, something simple but drinkable. It makes all the difference in the finished dish. As with all beef stews, this one is best made a day or two ahead; don’t sauté the mushrooms and onions until just before serving. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Recipe credit: NYTimes Cooking.

Bolognese Sauce

We make a very large pot of this, eat it that night for dinner and then freeze it in Souper Cubes so we can come back and revisit later to remember how tasty it is.

Creamy Penne Pasta

Gochujang Burger with Spicy Slaw

Source: New York Times Cooking This may be the perfect all-purpose sauce — BBQ, marinade, dressing — for your summer cookouts. Tangy and sweet rice vinegar cuts through the spicy richness of gochujang, and toasted sesame seed oil amps up the smokiness you get from the grill. The sauce does double duty in this recipe: It’s used to flavor the pork bulgogi-inspired patties, and it’s used as a dressing for the cucumber, sprout, and carrot slaw. These burgers can also be made indoors in a large cast-iron or heavy skillet over medium-high heat.

Tzatziki

Sean and Jessica made this recipe for the first time at Doug and Sonia's  on boxing day 2016.  It was a hit and everyone loved it!

Romesco Sauce

One Pan Southwest Chicken and Rice

Spicy Pepper Feta Dip

Our friend Katherine brought this dip over one day and we loved it. We asked for the recipe and have been making it as an appetizer whenever we get the chance ever since.

Avocado, Kale & Arugula Chop Salad

This is our new favorite salad recipe. We've experimented with several modifications and have decided that you can do almost anything and it tastes great. Note: since the dressing makes extra (probably enough for 2-3 salads) you could easily double the salad if you're serving a larger crowd/want extras for the week. however, if you're making extra for a weeklong salad, add the avocado and peach as you go, they won't last tossed in the salad at the beginning of the week. (Serves 4 as a side, 2 as a main)

Fresh Lemon Blueberry Scones

This lemon-blueberry scone recipe yields a flaky, buttery, sugar-crusted, and berry-loaded scone. Buttermilk makes the crumb, especially tender, and a hint of fresh lemon zest so nicely complements the berries, adding a touch of brightness, too.

Blueberry, Almond, and Lemon Cake

Sicilian Pesto

Sicilian tomato pesto, also known as "Pesto alla Trapanese" is a bright, summery and refreshing version of the beloved Italian condiment.

Bolognese Sauce

We make a very large pot of this, eat it that night for dinner and then freeze it in Souper Cubes so we can come back and revisit later to remember how tasty it is.

Midnight Pasta

Midnight pasta, often referred to in Italy as spaghettata di mezzanotte, is a beloved Italian culinary tradition and a go-to, quick meal for late-night hunger. It is fundamentally a "pantry pasta"—a quick, simple dish made from staples usually found in the kitchen, often featuring garlic, olive oil, and red pepper flakes. We found two versions on NYT Cooking - one with a simple olive oil base, and this one with tomato paste added. Note: we modified the recipe to include green olives and capers.