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The following recipe has been excerpted from Full Moon Feast: Food and the Hunger for Connection by Jessica Prentice.   The ancient Celts and many Native American peoples called the lunar phase that fell on the cusp of summer and fall—when the grains were ripe in the field and ready to be harvested—the Corn Moon.

There is a Middle Eastern restaurant not too far from where I live that makes Shakshouka so delicious that I literally dream about it. Ever since I first tried it, I haven't been able to get the flavors out of my head: the tender zucchini sauteed with onions and herbs and feta, served with rice...heavenly.

There is a Middle Eastern restaurant not too far from where I live that makes Shakshouka so delicious that I literally dream about it. Ever since I first tried it, I haven't been able to get the flavors out of my head: the tender zucchini sauteed with onions and herbs and feta, served with rice...heavenly.

There is a Middle Eastern restaurant not too far from where I live that makes Shakshouka so delicious that I literally dream about it. Ever since I first tried it, I haven't been able to get the flavors out of my head: the tender zucchini sauteed with onions and herbs and feta, served with rice...heavenly.

"Keep your face to the sunshine and you cannot see the shadow. It's what sunflowers do."~ Helen Keller Ah, Sunflower by William Blake (1757-1827) _ Ah, sunflower, weary of time, Who countest the steps of the sun; Seeking after that sweet golden clime Where the traveller's journey is done;

Can you have too many quick and easy pasta recipes? The answer is no, you can not. And you know what else… this recipe has no meat. Just for you Kristin. I love simple recipes like this that take advantage of the produce that is in season.

It’s so hot.  Just this morning I found myself standing in front of my open freezer enjoying the frozen air.  I took a passing glance at the frozen salmon, the frozen vanilla cupcakes and the peas and corn and instantly thought, ICE CREAM!  During these, the hottest days of the year, how is it possible that I don’t have any precious ice cream in my freezer?

Think of a crostada as a rustic pie.  Pie dough is rolled out into a rough circle, filled with the goodness of peaches, lemon, cinnamon and nutmeg and then folded up around the edges to keep in all the good stuff.  Crostadas can be made large or small, and are a great end to a casual summer get together.

Sometimes I wish I had a life that allows me to sit at home all afternoon watching TiVo and eating bonbons. I could probably enjoy that for a solid week, and then I would absolutely drive myself crazy with inactivity. That doesn’t mean that I can’t enjoy some super simple, and delicious homemade bonbons any time I please.

I’m sorry. I don’t have much for you—I just couldn’t stay away any longer. You go for so long without blogging and then you wake up one morning just aching to say hello. I’ve been cooking—a seven course celebration dinner for Jim’s dad’s birthday—but I haven’t been taking pictures.