Nothing says summer like watermelon. Except for tomatoes.
Jam is terrifying. It is the zombie movie of spreads. It can become undead and grow a bacterium that will kill you. I hope you are excited to make jam now.
I swear this one is not so hard, or murderous. There’s no 10 minutes of boiling Kerr jars or air-drying or anything like that – it’s a quick easy jam that makes enough for right this minute and maybe the next two weeks if you don’t get too greedy. Store in the fridge and if you have too much for you, it makes a great for-no-special-reason gift.
This Caesar salad has replaced the much-loved Quinoa, Tempeh, and Avocado Bowl around here as our work-night go-to dinner. It’s easy, quick, super healthy, filling, and full of protein, healthy fats, and dark leafies (including a good bit of semi-hidden kale).
The croutons here are made with extra-firm tofu, but you are welcome to sub half with 1/2-inch chunks of baguette, or just eat the baguette on the side. The directions work for both, although for super crunchy croutons, start with stale bread or stick them in the toaster oven for a few minutes. Either way, it’s a perfect 1-bowl dinner.
vegan, gluten-free with gf bread
This is another summer meets fall recipe. September is the beginning of the harvest season for almonds, and there are a plethora of grape varieties available at the farmer’s markets and in Berkeley Bowl (my fave grocery for veggies). I’m taking the opportunity to eat my fill of Concords, but any grape will work here, so pick your favorite.
Summer in Oakland comes in September – it’s the warmest month of the year. Don’t tell that to my collie pup Harriet, who thinks the breezy cool weather we’ve been enjoying for the past few days is here to stay. Poor kid is covered in fluff.
It’s always hard to let go of summer, but here you coast through until the winter rains come in November. I feel like Harriet – I love the transition: the freshness of fall, the bright clean smell, the colors changing. It seems like it is its own new year beginning.