This is one of my favorite quick + easy soups to make as the weather begins to change to fall and the nights get a bit cooler. I always have the ingredients for this soup in my pantry and can add in fresh carrots from the farmstand to give this soup a great earthy flavor. Despite its name, this simple soup only has a small amount of cream in it to make it creamy but it’s still very luxurious. It’s easy to make, and perfect for a light and healthy meal anytime.

1 peeled large carrot, divided

2 tablespoons extra virgin olive oil, divided

1/2 medium shallot, diced

Salt, to taste
Freshly ground black pepper CONTINUED »

Summer is coming to a close and I am doing my best to enjoy every last bite of its amazing produce. Yesterday I made a zucchini bread and ended up having a bit of leftover grated zucchini so today I turned it into these little zucchini cakes for lunch. This basic recipe is delicious on its own, but it can be modified in a variety of different ways by adding in any of the following: finely minced red onion, fresh basil, parsley or dill. You could also substitute feta cheese for the Parmigiano-Reggiano as well. I prefer to leave the skin of the zucchini on so that I get a nice contrast of color and to use the large holes of a box grater so that it keeps the pieces of the zucchini large enough to see them. For quick entertaining, simple increase the recipe and make slightly smaller cakes, and place a dollop of the lemon yogurt sauce over the top of each one and garnish with fresh herbs.

3/4 cup grated zucchini
2 tablespoons flour
2 tablespoons plain breadcrumbs
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I have to admit, I’ve eaten a lot of tomatoes this summer. And this time of year, when I feel the season coming to a quick close, I find myself savoring them in just about every way I can. My favorite way is always the simplest: straight from the garden, sliced and sprinkled with a little bit of salt and pepper. But last night I was having dinner with friends and decided to make this tart. It’s really easy to make, even though the dough takes a bit of time, it’s well worth the effort. I decided to add in some freshly grated Parmigiano-Reggiano to the dough for the crust which gave it a subtle, salty bite. It’s a great way to enjoy the end of summer tomatoes and a perfect recipe to share with friends. CONTINUED »

I’ve never met Jennifer Perillo (InJennie’sKitchen) but like so many others, I was sad to hear that on August 7, 2011 she lost her husband Mikey to a sudden heart attack. Word quickly spread through the food blogging community and my heart instantly went out to her and the terrible loss she was dealing with, along with their two little girls. I had tears in my eyes watching One Last Dance. All for a woman I don’t even know.

Over the last two weeks, I’ve watched the food blogger community gather together in a way I never expected. And it’s one of the many reasons why I love being a part of it. CONTINUED »