Fig & Whipped Ricotta Toast with Rosemary Honey

- Amanda

Fig season is in full swing and I’m loving every minute of it.  And to think I thought that once we’re back in LA I would be missing out on the amazing figs in Istanbul.  Well, I do miss Istanbul and the figs there truly are second to none, but I’m very happy to report I’m still getting in on plenty of the fig action here in LA.  Not only does my sister have a fig tree in her backyard that is having a great harvest this year, but my childhood neighbor’s decades-old tree (which somehow we’ve never noticed) planted by her late grandfather is seriously producing the most lovely, ripe figs.  And she is sharing them with me by the plateful.  I couldn’t be more grateful and can’t help but think how the world really does work in mysterious ways.  And today, I want to share one of the latest fig-tastic creations, this Fig & Whipped Ricotta Toast with Rosemary Honey. 

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Late Summer Tomato Pie & A Trip to Underwood Farms

- Amanda

I’m nearing the end of my beloved tomato stash from our trip to Underwood Farms. We recently went for a day of fruit and vegetable picking out in the fresh air and fields of one of our favorite annual pumpkin picking spots. Tomatoes were the star of the day and even my two little non-tomato-eating-no-way-I-won’t-go-near-that-thing munchkins had a wonderful time picking so many colors and varieties of one of summer’s best fruits. (Of course, they wouldn’t try one though.) But K and I have been happily enjoying them, (me semi-hoarding them) and having such a great time creating recipes with the colorful little (and big) gems.

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Grilled Steak Caprese Salad

- Amanda

I’m still dreaming about the last time we had this Grilled Steak Caprese for dinner. And just to clarify, in case you haven’t noticed it here already, I’m not really a steak person. Great carne asada tacos like the kind I grew up with, ok, I’ll take those any day. But as far as grilling up a steak or ordering it out, not really my thing. In fact, we don’t do a ton of red meat in general. But with that said, I don’t think I could ever tire of this meal. We’re talking succulent, juicy balsamic-marinated slices of grilled steak, mingling between the best of the best summer tomatoes, soft fresh, torn mozzarella, fragrant basil leaves, and perfectly grilled sourdough with just the right pop of garlic. And it’s all finished off with a drizzle of extra-virgin olive oil, balsamic and a sprinkling of sea salt and pepper. This is a meal to remember.

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Strawberry Lemonade Bars

- Amanda

We have survived our first week of distance learning second grade and preschool with mama at home. It’s taken some time to work out the kinks of the new routine after the anything goes method of the last couple months. And lets just say a lot of patience too. Hats off to all you parents out there doing this dance. I do apologize if you’re thinking this post should probably be of the happy hour variety, because hey, if there’s a reward going out, we should maybe get it. I’ll share a pat-on-the-back-cocktail soon. I think right now anything of the sort might put me right to sleep. But you know what will have me up and on my feet and smiling? Popping one of these Strawberry Lemonade Bars in my mouth. These zingy little babies are eye-opening, mouth-puckering (but in the best way) D-licious.

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Peach Slab Pie

- Amanda

More peach love coming at you today in the form of this cutie of a Peach Slab Pie. Have you ever made a slab pie? If you’re not familiar with it, it’s just a more shallow pie made in a rectangle, or even square, baking sheet. And I’ve gotta say, I prefer it to the more traditionally shaped pie. It’s easier to make, in my opionion, serves more and has a much better filling to crust ratio. I’m a filling gal all the way, so pies tend to not be my thing, unless we’re talking maybe a graham cracker or other cookie crust. But something in bar form, that you can pick up and finish in a few bites, even on the go if you wish, is right by me. In fact, I last served these on the drive-way as the monkeys were whizzing by on their scooters.

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