allisonmartinholt

Fresh rosemary, sage, and thyme turns this into a flavorful dish.  You could also add sliced, grilled chicken to the pasta, which would pair nicely with the cremini mushrooms and for a heartier meal.Serves 4-6

Eggs, orange blossom honey, parsley, garlic, and extra-virgin olive oil, become a delicious dressing for the saffron chicken in this dish.  Serves 4

This makes a great starter for two or a delicious lunch during last summer days.  The combination of mushrooms and shallots with the flavor of fresh thyme welcomes fall.Serves 1-2

This frittata takes on a nice flavor from the ground cinnamon and honey in this recipe.  This is a good dish to make when fresh peaches are in season and at their peak.Serves 4

Late summer tomatoes and freshly made pesto adds a nice contrast in both flavor and color to this delicious, rustic, frittata.  Serves 4

This is a simple way to prepare your favorite pasta.  Chopped summer squash blossoms, fresh basil, and garlic, turns this into a fresh tasting and delicious dish.Serves 4-6

Fresh chives provide a nice flavor to this simple salad.  It makes a great light lunch while sitting outside on a late summer day and travels well for a picnic at the beach.Serves 1-2

Beautiful squash blossoms and a vine ripe orange tomato from the farmers’ market turns this simple frittata into a delicious dish.  The fresh basil adds a nice flavor as well.Serves 4-6

This is a chopped version of a “BLT” on toast and makes a great starter to a summer menu.  Ricotta mixed with fresh basil and lemon adds a nice flavor and texture.Serves 1-2

Summer figs soaked in olive oil and balsamic vinegar before being put on the grill, make a nice accompaniment to the flank steak in this dish.Serves 4