Pickled Radishes

As the farmers markets fill up with fresh local produce it doesn't take long for this housewife to start thinking of the pickling and preserving opportunities.
I'm in need of a few new tools before I fully embark on the canning mayhem that will eventually consume my kitchen this summer. So until then I'll be making lots of "refrigerator" pickles that aren't shelf stable and will last about a month or two in my fridge. If they last that long without being eaten...

If you love radishes and have never had a pickled one, you need to make a jar of these little pink beauties right away.

Pasta with Asparagus and Goat Cheese

Here it is. You're new favourite spring/summer meal. It takes barely any time to make and forever to forget. Truthfully I can't believe I've withheld this from you for so long.

I discovered Smitten Kitchen during the winter of 2008 and when spring rolled around and Deb revealed this winner of a dish I was officially head over heels. We've made this every spring and summer since then, experimenting along the way. 

Pretty much right off the bat we substituted dill for the tarragon, added bacon and have never looked back. Go make this. Right now.

Striped Elastic Waist Skirt

Aah, there's nothing like the sweet simplicity of pastel stripes. I've only been wearing this skirt for maybe 20 minutes but I already feel like I should be skipping down the street in the sunshine enjoying an ice cream cone. 

I don't know why it's taken me so long to make such a simple skirt. I added a second elastic band to try to make the waist band look a bit wider. I would love the look of a third, but feel silly using so much elastic for no purpose other than appearance.

Spring Potato Salad

I just couldn't resist trying out Smitten Kitchen's newest potato salad recipe. Asparagus, pickled green onions, and a mustard vinaigrette? Are you kidding me? That sounds amazing! It's truly a salad of my dreams.

I made this for myself while my husband was away and didn't change a thing except for omitting the peas because they're not available yet. This time I made it for my husbands lunch and knowing he might not be terribly excited at the sight of potatoes in his salad, I added some bacon to try to lure him in. Turns out it was a fabulous addition to this flavourful salad.

High Waisted Button-up Skirt

The more summer clothes I pull out of storage, the more I realize I have a lot of short skirts and dresses that just don't feel appropriate in this warm-but-not-hot-yet weather of ours. I feel like the only way I can get away with showing that much leg is if it's 30 degrees out. So here I am with another longer, and more demure skirt. 

This was another sewing project that started off with very little thought put into it and just kind of designed itself. All I knew was that I didn't have any zippers short enough so it was going to have to have a button closure. The button placement is a bit wonky, but hey it was my first time making a button-up skirt so I'm okay with that.  

Strawberry Rhubarb Crumble

Dear Strawberries and Rhubarb

You make such a wonderful pair, I hope you two never part. 

Sincerely, 

Your biggest fan

Kale Chips

I really wasn't sure what to expect these to taste like. I knew they probably wouldn't actually be very chip-like but other than that I had no idea. 

They look a lot like dried leaves...and sort of taste that way too, but in a good way.

I think it's safe to say that kale chips are one of those foods that is mainly a vehicle for salt. Which I'm totally okay with. 

BLT Sandwich

I know I just told you how my new favourite salad was going to replace my long standing favourite sandwich (and I have eaten far too many of those salads lately that I care to admit).  

But when the stars align in my kitchen and theres a freshly baked loaf of bread sitting next to ripe tomatoes and avocados, there's really only one thing to do. Make the best darn BLT and enjoy every single bite. 

I don't know if there's really all that much to say about great BLT's, other than making sure you've got great quality ingredients. From the mayo, to the bacon, to the lettuce it's all gotta be the best you can find.

Ina Garten introduced me to adding avocado to my BLT's (don't you love how it sounds like we're friends?) and I've never looked back. Douse the avocado slices in a little lemon juice before adding it to the sandwich and you're all set.

Swiss Chard Soup

When making this soup I really had to fight the urge to add things to it and change it too much.
I kind of hate when I read reviews for recipes and the reviewer writes "Oh this soup was so great! I substituted the swiss chard for spinach, added carrots and mushrooms, omitted the anchovies, added onions, substituted the pasta with rice and I'll totally make this again." That's not even the same soup anymore! How is that review going to help anyone wanting to make this?!

But, today I almost felt like one of those reviewers. I just kept reading the ingredient list over and over as if the missing ingredients would suddenly appear.

"No onions??? Is there really just swiss chard, beans and pasta?? What is going to make this so good?" I thought to myself. 

I ended up making a few minor adjustments (some based on lack of ingredients, some based on personal preference) and was pretty happy with this soup.

Crisp and Clumpy Granola

Granola is a tried and true breakfast staple for me. Topped with yogurt and hopefully some fresh fruit, it's how I start my day almost every day of the week.
I've been making my own granola using this recipe that I shared with you last fall, making small adjustments here and there but never straying too far from the original recipe. It's served me well but the time has come for me step outside of my granola bubble and try something new.

I'll admit, I was nervous. But I shook myself free of my "if it ain't broke don't fix it" attitude and marched on over to the one blog I knew could help me find my way in the world of granola (and breakfast in general), Everybody likes Sandwiches.

Tomato, Cucumber and Feta Salad

Where have I been for the past week??
Sadly nowhere exciting. I've been here all along however my camera was snatched up by my husband who took it to Colombia, leaving me with very little choice but to try to blog with nothing other than my phone's camera.
Day after day I made something lovely I wanted to share with you and yet I just couldn't bring myself to use the awful photos.
I'm not quite sure what makes today (and this photo) any different...except that this salad is just TOO good to keep from you.

The recipe can be found here. It reminds me a lot of this favourite salad of mine, except this one is so much more simple and light, and the flavours of the vegetables can really speak for themselves.

Knee Length Floral Dress

Finally I made a longer length summer dress that doesn't feel frumpy! I think it'll be the perfect dress to wear out to a summery dinner with my husband tonight.

Rhubarb Shortbread

Summer feels like pie season to me. While I do make seasonal fruit pies all year long, it's only in the summer that it feels so right. Maybe its rolling out the dough with a warm summer breeze blowing into my kitchen, or showing up to a BBQ with a freshly baked pie, or the oodles of fresh fruit that I tote home from the market that beg to be eaten with a flaky crust; that make pies such a summer friendly dessert. 

However as I'm sure we can all agree, sometimes you just don't have time to make pie and in those (hopefully) rare moments you can make this fantastic shortbread instead. It's one of those staple recipes you can adapt with any fruit for any occasion. It feels light enough to eat more than one piece, but decadent enough to satisfy your sweet tooth on a belly full of a summer supper.