Summer

When I make a dessert like this, one that is so simple, effortless really, I think back to all the desserts I've put together that take so much energy and time...and I laugh. Because this dessert has so much flavor and tastes so special and really requires nothing from me but a few swipes of my knife.

I have always loved roasting fruit, it brings out incredible flavor and sweetness and these strawberries are no exception. Over vanilla ice cream it is something that can't be beat.

You will laugh too over how little you need to fuss to achieve this flavor. It is also perfect for a large crowd!

Try this tonight, you won't be disappointed, especially if you believe in simplicity.

There is a restaurant in my town that serves a dish using shrimp and very large cannellini beans.  It's one of my favorite things to order when I go there.  However, since I rarely go out to dinner, I decided to use those two ingredients and create something I could enjoy at home.

I do love shrimp and cannellini beans and I thought incorporating them into some type of salad would work well. 

I never expected it to turn out so good.  This Shrimp and Cannellini Salad with Oregano-Chive Vinaigrette has such an incredible flavor.  I couldn't stop eating it. 

I made the dressing strong in flavor since the beans, lettuce and shrimp tend to be bland.  Do not try to soften the acidity of the dressing as it really livens up the flavors of the foods I just mentioned.

The best part about this dish is it could be served as a light appetizer for six, salad or first course for four or a heavy meal for two.  I can't wait to make this again.

We have a whole lamb in our freezer. My husband couldn't be happier. He is the resident lamb fanatic in our household and it turns out so are my boys. I didn't grow up with lamb as part of my regular diet, so it has taken longer for me to get used to the taste. As many of you know, it's very different than beef.

So many recipes try to cover up or cut through the taste of the lamb with various sauces or sides, the most popular being mint jelly. My husband prefers to taste the flavor of the meat so we rarely serve it. It would work well with this dish if you would like to include it. 

This recipe does a great job tenderizing the meat, while providing lots of flavor. Honestly, it was delicious, BUT I would personally not attempt it without a wireless meat thermometer. You need one in order to not overcook a cut of meat like this. Plus you will use it constantly. It's a wonderful kitchen tool and cheap investment!

Cherries with their crunch, deep red color, and juicy flesh always bring me so much pleasure. It's easy for me to eat bowlfuls in one sitting. My favorite part of summer has always been waiting for the stone fruits to ripen, picking up cherries and sour cherries at the Greenmarket, and visiting local farms to pick peaches and plums right from the trees. Summer just wouldn't be summer without enjoying all its fruitful bounties.

A classic French clafoutis (kla-foo-tee) is one of the best desserts that uses cherries. It is traditionally made with dark sweet cherries or black cherries, but when made with other fruit it is more commonly called a flognarde. Last season I made a plum flognarde using the dark, oblong Italian prune plums. Served just slightly warm, a clafoutis or a flognarde is an ideal dessert in summer. Garnish with a dusting of confectioners' sugar and—if you're so decadently inclined—a dollop of whipped cream or crème fraîche. It looks like an impressive dessert but it's very easy to make.