Oven Roasted Tomatoes

roasted tomatoes ++the pear and plum

Not only does this taste awesome, you’re also going to make your house smell incredible for hours. We served them as a side dish (but they would be amazing over pasta with roasted garlic and olive oil…. mmmm… I’ll do that next time.) I also sprinkled a tiny bit of hot pepper over them at the end which was really really great.


  • 3 – 4 Tomatoes (medium size)
  • 2 T Olive Oil
  • 1 – 2 Garlic Cloves, sliced thin
  • A couple sprigs of fresh Rosemary, chopped fine (You could also use Basil and/or Thyme)
  • Sea Salt
  • Fresh Cracked Pepper
  • Aleppo Peppers (or your favorite crushed hot peppers)


  1. Preheat oven to 325° F
  2. Cut each Tomato in half once (horizontally) and take out the seeds.
  3. Pour Olive Oil onto baking sheet or pan and rub the cut side of the tomatoes in the oil.
  4. Flip them over so they’re sitting cut side up and rub the cut Garlic over them. When you’ve rubbed all the tomatoes, put the extra garlic in each tomato where the seeds used to be.
  5. Sprinkle them with Salt, Fresh Cracked Pepper and Herbs. (make sure to push the herbs in so that they dont sit on top and burn.)
  6. Bake for 2 hours or until done.
  7. Sprinkle some Hot Pepper on the top (optional) and serve.

Spiced Hummus

Spiced Hummus ++ the pear and  plum

I totally take it back. Turns out Tahini is awesome…. at least in this hummus that my sweet husband created.


  • 3 Garlic Cloves
  • 1/4 Cup Pistachios (or Cashews)
  • 1 can (15 oz) Garbanzo Beans, rinsed
  • 1/2 tsp Cumin
  • 1 tsp Sumac
  • 1 tsp Fenugreek (optional but i LOVE it)
  • 1 tsp Coriander
  • 1 Lemon, Juiced & Zested
  • 1 T Chopped Dill
  • 1 T Tahini
  • 1/4 Cup Olive Oil
  • Salt & Pepper to taste


  1. Put Garlic in a food processor and pulse until chopped.
  2. Add Lemon juice and scrape the garlic down so it sits in the lemon (You can let it sit for a couple minutes to take some of the heat out.)
  3. Add in nuts and blend until well chopped.
  4. Add the Beans, all the Spices, Lemon Zest, Dill & Tahini and process.
  5. As the machine is running, slowly add the Olive Oil.
  6. Process until smooth and then taste and add Salt & Pepper to your liking.
  7. Sprinkle Sumac on top to make it pretty.

Lemon White Beans with Garlic Polenta

Lemon White Beans with Polenta ++ the pear and plum

I have these lemon cravings. Sometimes its a problem. Especially because we do not live anywhere near a lemon tree and I’m always having to run out in the dead of night to buy lemons at the store. (I hear there’s this magical place called California where people actually have them IN THEIR YARDS. This, I cannot imagine.).  Anyway, When my lemon needs happen at dinner time, this is the recipe I return to. It’s just as great in the cold snowy winter as it is on a rainy summer day.

I tried to make this vegetarian but I missed the chicken so much that I added it back in. Sometimes I just need that flavor. Just one breast though so its more of an ingredient for flavor than the main event. If you want more chicken, you could add a couple more breasts.

(thanks to my friend Kathy for the original version of recipe)


  • 1 Cup Polenta
  • 3 Cups Chicken Broth
  • 2 Cloves of Garlic, minced
  • 1 Chicken Breast, skin on
  • 1 Lemon, juiced and zested
  • 1 Bulb Fennel, shaved on a mandolin (optional)
  • 1 tsp fresh Rosemary
  • 1 tsp fresh Thyme (I used Lemon Thyme)
  • 1 Can Canellini beans
  • 1/4 Cup White Wine
  • Sea Salt
  • Fresh Cracked Pepper


  1. Cook polenta in a sauce pan according to directions using the broth as the liquid and adding the minced garlic to the broth.
  2. Cook the chicken in a covered skillet, skin side down on medium heat until almost done.
  3. When the chicken needs a couple more minutes, add the Wine. Wait about 30 seconds, then add the Lemon Zest, Juice, Fennel, Rosemary, Thyme, Beans and cover until the Chicken is done.
  4. Serve the Beans and Chicken over the Polenta. Salt & Pepper to taste

++ Note to self: The recipe is good as it stands but I may update it the next time I make it to make the polenta thinner.

Strawberry Shortcake

Shortcake ++ the pear and plum

This is a dense and perfect shortcake. It’s just a little bit sweet, making for a simple and lovely strawberry shortcake. (sometimes I eat it for breakfast. Ok. I always eat it for breakfast when its in the fridge). It’s my Grandma Leona’s recipe and as I found out tonight, and the last 3 times I’ve made this, if you use any mixers other than your hands, it wont come out right. (ie. too fluffy) So dig in people and get ready to cook vintage.


  • 2.5 Cups Flour
  • 2.5 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1 T Sugar
  • 1 Egg
  • 1 Cup Milk (I’ve used cows milk or coconut milk – no difference for me)
  • 2 T Butter


  1. Preheat oven to 375°
  2. Blend together the dry ingredients in a large bowl.
  3. In a smaller bowl mix together Egg and Milk.
  4. Cut 2 heaping Tablespoons of Butter into pieces and drop into the dry ingredients. Knead it into the flour with your fingers until you cant find anymore lumps.
  5. Slowly add wet to dry, mixing until combined.
  6. Oil a 9″ baking dish and put the dough in. Smoosh it down if it doesn’t settle by itself.
  7. Cook for about 20 – 30 minutes or until the top is golden brown.
  8. Serve with any kind of fruit and cream!