The Foodie Fights results are not up yet, but I will update when they come in.

Jim and I are work­ing on a bunch of stuff for the cook­ing show. We’ve got some excit­ing plans up our sleeves, so expect a new episode in a few days and some sur­prises this summer.

Well, sum­mer is truly here. It’s sup­posed to hit 95 today and I’ve got pro­duce com­ing out of my ears! Between the farmer’s mar­ket, stores and friends, I can barely keep up with the boun­ties of sum­mer. If you’ve man­aged to avoid eat­ing well and get­ting in shape before sum­mer rolled out, there is no time like the present. Plus, it couldn’t be eas­ier when the weather is great and fresh food is abundant.

My lovely friend, Sandy, gave us some good­ies from her gar­den, includ­ing these beau­ti­ful flowers.


With some fresh let­tuce from her gar­den and berries from the farmer’s mar­ket, we made an awe­some salad includ­ing wal­nuts, chick­peas, man­darin oranges and a rasp­berry vinagrette.


Sandy also gave us some basil and arugula, which I turned into a yummy pesto.


I cooked up some tri­col­ored shell pasta and sauteed some veg­gies– aspara­gus, zuc­chini (left­over from the chal­lenge), bell pep­per, Walla Walla onion, gar­lic and chick­peas. Yummy…

pesto skillet

Tossed together with the pasta and pesto, this made a won­der­ful din­ner after a long work­out. Plus, left­overs never hurt. I also had some left­over raw crack­ers from Blos­som­ing Lotus, which topped off our dishes perfectly.


Paired with our new nightly rit­ual– a Vita-Mix smoothie. This one was kind of sickly col­or­wise, but tasted great. It included a whole apple (includ­ing the core), straw­ber­ries, kale, spinach, Very Green pow­der, rasp­ber­ries and almond milk. Yum! I’m really lov­ing hav­ing Edgar around. We’ve got­ten into the habit of hav­ing smaller din­ners and giant smooth­ies– per­fect for warm sum­mer nights. Or post-workout I throw in a big scoop of hemp pro­tien pow­der and call it good. All hail the Vita-Mix!


I’m on a new nut kick with pis­ta­chios. So under­uti­lized are these deli­cious nuts! They can­not sim­ply be con­fined to hol­i­day nut bowls. They are so fra­grant and beau­ti­ful. I am work­ing on a bundt recipe some ground up pista­cios in it. I tossed in some fresh rasp­ber­ries for good measure.


It was pretty darn good, but still needs some tweaking.


Have a Happy 4th and I’ll be back with episode three of the cook­ing show early next week!

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0 Responses to fruits and little labor

  1. Jojo says:

    There isn’t a sin­gle thing in this post that I don’t want to eat right now!

  2. Courtney says:

    All hail the Vita-Mix indeed! It is a life-saver in the sum­mer heat :-) And that salad with the beau­ti­ful rasp­ber­ries looks soooooo delicious!


  3. Andrea says:

    It would be hard for me to choose a favorite from this stack of tempt­ing choices, but the first salad and the cake are call­ing my name.

  4. Sandy says:

    I am so very happy you enjoyed the pro­duce. More to come, I promise!

  5. liz says:

    ooh, those pesto shells look really good. I’ve just got­ten back into pasta and they look per­fect with that cracker hat!

  6. Josiane says:

    Smaller din­ners and giant smooth­ies do, indeed, sound like the per­fect thing for sum­mer!
    Your bundt cake with pis­ta­chio looks great! I hope you’ll share the recipe when you’re happy with it. I have a thing for pis­ta­chios (going to Iran will do that to you), and would love to try them in such a delicious-looking cake.