Don't you love summer and all the fabulous fruits that come with those long, hot days? Watermelons are ripe now and so good for us - a great source of Vitamin C, beta carotene, and magnesium. And it's also a mild diuretic.
Here's a ridiculously easy little goody that will take you all of five minutes to whip up. Fun to serve at a brunch. Makes 4 servings.
Ingredients:
1/2 a small watermelon, cut into pieces
1 cup strawberry flavored Greek yogurt (I love the Greek Gods brand!)
1 Tbsp coconut syrup
Directions:
Mix well in blender for a minute, then chill. You can serve garnished with a mint leaf or just plain as I did.
Happy summer!

It's apple season! This time of year offers so many fun recipes that take advantage of the humble apple. This is one I just made up to serve our lunch company today. It's easy and yummy.
Ingredients:
2 extra large apples, thinly sliced
1/4 cup butter
1/4 cup brown sugar
2 Tbsp water
1/4 cup slivered almonds
a handful of raisins
a pinch of cinnamon
Directions: Cut the apple slices in half then "stir fry" in butter on medium heat (don't get it too hot or you'll burn the butter) in a large frying pan for about five minutes. Add the brown sugar and other goodies along with the water, then cover the pan, turn the heat down a little, and let them steam for about ten minutes until tender. Serve warm over ice cream.

When my buddy Jill Barnett and I were down at the beach earlier this month she made an oh-so-yummy peach gillette. It was so tasty and easy I thought I'd share the how-to's with you. Here's what you need: 1 frozen puff pastry, 2 peaches and a nectarine, and some apricot jam. Here's what you do: roll out the pastry and crimp the edges, thinly slice the peaches into it, lining them up in rows like you see in the picture, then glaze with apricot jam. Bake at 350 until golden brown. I think we baked this about 15 minutes. Serve warm with whipped cream. Easy, yummy summer dessert!

Our foodie group recently got together and we made the most perfect all-in-one summer meal. I think you'll enjoy it so I'm sharing it here. All you need is a nice long focaccia bread (the kind with herbs in it), a nice cheese that melts well (we used Fontina from Trader Joe's), some ricotta cheese, veggies of your choice (we used asparagus, fresh fennel bulb, bok choy, and small tomatoes) and either pre-cooked bacon or some type of ham. We also added pear halves but if that sounds just too weird you don't have to.
So, here's how to assemble. Grill the veggies on your stove top (my pal Kathy grilled them in balsamic vinegar) and set aside. Next, toast the bread in the oven at 400 for 2 - 3 minutes. Once you've done that spread with ricotta cheese and then put your roasted ingredients on top of that. top with meet and finally cheese and stick it under the broiler until the cheese melts and is golden brown. Easy and yummy and perfect for summer!

I know you'll love this soup recipe I adapted from a recipe handed out by my favorite local supermarket, Central Market in Poulsbo, WA. It uses tortellini, white beans and kale. Yum!
Ingredients:
3 Tbsp olive oil
1 onion, chopped
4 garlic cloves, minced
1 tsp dried thyme
4 cups chopped kale
10 cups chicken or veggie stock
1 15 oz can white beans, rinsed and drained
1 9 oz package fresh cheese tortellini
1 cup grated parmesan cheese
Directions:
Heat oil in large, heavy pot over med-high heat. Add next 3 ingredients and saute until onions are soft, about 10 minutes. Add broth and bring to a boil. Stir in kale and beans. Reduce heat to low and simmer until kale is wilted. Add tortellini. Simmer until pasta is tender, about 5 mintues.

Soup is always good on a cold day. Here's a recipe you might enjoy trying.
                Kale & Black Bean Soup
Ingredients:
1 15 oz can black beans, rinsed and drained
1/4 cup finely chopped onion
2 stalks celery, chopped
1/2 cup finely chopped carrots
a cup of chopped kale
1 tsp dried thyme
1/2 tsp ground cumin
1 bay leaf
salt to taste
8 cups chicken broth
Directions:
Put all ingredients except kale into your pot and simmer for about half an hour or until veggies are tender. Add kale and bubble your soup for another ten minutes. Serve with hot rolls.