cheese and herb focaccia

I don't typically think of myself as a baker. I'm much more comfortable chopping and dicing than I am scooping and measuring. This focaccia, however, is easy enough that anybody can make a beautiful loaf of flavorful, fluffy bread in just about no time flat.

The only required equipment, other than the ingredients of course, is a stand mixer. The dough really needs to take a beating while mixing and hand mixers just aren't going to be able to muster enough power to get the job done properly. My Kitchen Aid, affectionately named Trogdor the Mixinator, makes quick work of it and makes me look like a damn good baker.

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cream of garden vegetable soup with basil-butter

In my mind there are few greater joys in life than being able to grow your own food. Not only is it envonmentally sustainable and fiscally responsible, it's also supremely delicious. Some of my fondest memories as a child are working with my mother in her gardens.

That is, if working was pestering her non-stop and probably being more of a hassle than I was help.

Nevertheless, she always managed to turn out some seriously amazing food - strawberries, raspberries, fresh herbs, and all sorts of delights. Sadly, since moving out of my parents house I haven't lived in one area long enough to really attempt growing anything myself. When we lived in California I made a valiant effort to get some herbs and tomatoes growing, but a dense fog-cover for nearly the entire growing season isn't exactly conducive to bumper crops. By the time the tomatoes had started producing they were already overtaken by the blight.

Since marrying though, I've had the opportunity to sneak into my husband's grandfather's garden on a few occasions and make off with some tasty treats. Last season I missed the majority of the crops, but still managed snag some sexy green tomatoes for fried green tomatoes.

This season I was just in time for a bevy of beautiful delights - the first tomatoes (devoured in a caprese salad last night), the first zucchini (fried up with chiles along side some shredded pork tacos), and nearly two pounds of gorgeous, snappy string beans.

On a side note, be careful when searing a pot roast in hot oil. You may end up a with an awesome scar like the one on my arm above. The only good thing to come out of it is the contest on what the scar looks like. I say elephant, from my view.

The heat forced us inside while harvesting, but after tasting these beauties I'm thinking I could've risked some heat stroke to get a few more.

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Parmesan Orzo

This is easily one of my favorite preparations with orzo. It highlights the toothsome quality of the uniquely shaped orzo and highlights the quality of the parmesan cheese used. It's a nice balance of an orzotto and a baked pasta.

It's so simple to make that it can be easily accomplished on a weeknight and makes a great accompaniment to nearly any meal.

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Portobello Parmigiana

Oh my god. This was so incredibly delicious I could barely stand it. Nice fresh portobello caps, piquant marinara sauce, and ooey-gooey whole milk mozzarella. What more could a girl ask for?

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