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This post is sponsored by Bob's Red Mill. About this time of year, my meals revolve around the easiest way to eat as much summer produce. Typically the answers to that are grain bowls, but I like to change it occasionally, like with these oat crepes. Tomatoes In our produce pick-up and even in our small garden, cherry tomatoes are the summer winner. During peak tomato season, we end up with a large mound each week, and the tomatoes find their way into everything. However, I love a good meal that highlights the flavor and sweetness of the cherry tomatoes. You could use regular tomatoes in this recipe by cutting the tomato into bite-size pieces. A lightly cooked squash would be another excellent addition as well. If it's not summer, the harissa/crepe combination would be nice with roasted squash or sweet potato. Crepes When it comes to crepes, I love that they are so forgiving with whichever flour you might use. In terms of these oat crepes, I used Bob's Red Mill rolle

We planned this trip pre-pandemic. It got rescheduled three times and by the time we were actually going, I didn’t think the four of us needed any more time with each other. The kids had been extra bickery and Cleo had been a bit of a loose cannon and Hugh and I, who run a tight web of work/love/family life all together, all the time, had been feeling like all the margin and space had been sucked out of that web since March. But I also needed out. I needed new. Turns out we all did, and we liked each other more, in a different space. That’s the take away - GET OUT! Here we all are in our first trip together to Yosemite National Park. We stayed at Autocamp - a charming airstream resort of trailers about 45 minutes from the parks entrance. Yes, I did get a trade discount, no, this is not sponsored but I wish it was because I want to go back already. The kids LOVED it. It was perfect for their age and I appreciated the detail that no cars were allowed inside the camp area so they could

This simple corn soup is a seasonal way to enjoy fresh corn! The sunny flavor is sweet and nuanced, and it’s full of healthy vegetables. Want a corn recipe outside of eating it on the cob? Try this Fresh Corn Soup ! It’s a new favorite around here. The flavor is sweet and nuanced, full of vegetables like onion, celery, potatoes, and of course: loads of corn! Many corn soup recipes are heavy with rich cream and butter, but this one is light and healthy. On its own it’s vegan and plant-based, but we like serving it with a dollop of sour cream to make it a little more filling. Here’s how to make this tasty seasonal treat! Ingredient notes for corn soup This fresh corn soup is different from a corn chowder . Instead of rich and creamy, this healthy soup is fresh and full of vegetables. It’s partially blended to have a chunky texture: or you can fully puree it to have it smooth. It’s up to you! We like it partially blended so it’s got both body and chunks, but that’s just us. Here are

This is the very best time of year to make bruschetta. It’s late summer and tomatoes are vivid and ripe, saturated with flavor. Good tomatoes are the thing that matters most when it comes to making this classic, open-faced Italian antipasto. This is such a simple preparation it means paying attention to the little details matters. Today I’m going to talk through how I make my favorite bruschetta, and include a few simple variations as well. The Importance of Using Good Ingredients The first rule of making great bruschetta is to use the best ingredients you can get. You’re using such a short list of ingredients, it’s important they’re all super flavorful. Use fragrant, golden extra-virgin olive oil, vinegar that tastes good, and in-season, ripe tomatoes. We’ll talk about choosing bread next, but using good bread and tomatoes and olive oil is everything here and dictates whether your results will be “pretty good”, or “omg so good.” What Kind of Bread Should you Use for Bruschetta?

We cracked the code to the best zucchini lasagna! Roasted zucchini noodles and three cheeses make just the right Italian flavor. After years of testing, we’ve done it: we cracked the code to the Perfect Zucchini Lasagna ! You might not share our elation if you haven’t attempted a no noodle lasagna before. It’s easy to spend lots of effort and end up with a watery mess. But not with this recipe! This zucchini lasagna alternates beautiful layers of roasted zucchini noddles, hearty garlicky tomato sauce and three gooey cheeses. It tastes as good–or better–than a classic lasagna! In fact, we might pick it over the classic. Here’s what to know about making a kick-ass lasagna that happens to be gluten free, too. Ingredients for zucchini lasagna This zucchini lasagna is not a traditional lasagna made with zucchini (though that would be good, too). It’s a no noodle lasagna that uses zucchini strips instead of noodles! The zucchini makes a lovely noodle-like texture to the cheesy mess. This