It’s amazing how lavender and lemon compliment each other. Even if the two were lying next to each other on a counter they would have beautiful appeal. I can’t think of many ways to have lavender and lemon together; maybe a linen spray, a massage oil perhaps, possibly even a candle. But have you ever had lavender and lemon goat cheese?

I have. And it is wonderful. I bought it at my local farmer’s market to use in a recipe with figs. Interestingly enough, the container of goat cheese, (it came in a clear, round container) actually had dried lavender flowers in it. The flavor is delicate and sweet, with the consistency of something similar to new york cheesecake, but a bit more crumbly.

If you have never tried lavender and lemon goat cheese, try it. Look for it at your farmer’s market or natural grocery store and be brave, taste something different!

These grilled artichokes are so delicious you should make them tonight. Use how ever many artichokes you need to serve the people at your meal. Rinse artichokes and cut tips off of leaves. Boil or steam artichokes as you usually do, either whole or cut in half. While artichokes are cooking, chop garlic and mix with olive oil, salt and pepper (enough for the amount of chokes you have.) When base of heart is tender, drain and let cool. Cut in half if not already and remove the fibrous area of the heart. Brush artichokes with olive oil while getting some of the garlic in between the leaves. Grill over med-high heat until you see good grill marks. Serve as a side dish. (adapted from a Sunset recipe)

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This is such a delicious dish. I usually add some sweet onions but those can be left out. This is a great side dish to take to backyard barbeques or potlucks and you can make it ahead of time.

2 cups dry beans cooked according to package directions.
4 ears of fresh sweet white corn
Spice rub
cilantro

Cook the beans, drain and rinse. Shuck ears of corn and spray with cooking oil. Rub with spice rub and grill. Cut corn off cob, chop cilantro and mix all ingredients together. Serve with tacos, fajitas, or hamburgers. Serve warm. (Serves 6-8 people.)

One of my favorite things to make for dinner in the summer months is big salads. They are so quick and easy, the clean up is a cinch! I typically make them on Thursday nights since we’re at the farmer’s market in the late afternoon. Then I use any leftover ingredients to add more salads to other weeknight meals or to have a salad as a snack. My belief is that you really can’t put too much stuff in a salad…just get creative. Here are a couple of my favorite green salads: Read more…

Slow Food USA is an organization that advocates for the enjoyment of real food. We should all be encouraged to slow down during our days to eat, enjoy and savor the flavors. Go to Slow Food USA and find out more about the slow food movement and sustainable farming with good tasting food. Read more…