Oh yes, it’s that time of year…Hatch Chile Season is here! It’s wonderful to walk into the market and be greeted with the sight of beautiful green gems that are only grown in Hatch. New Mexico. Their distinctive flavor adds flair (and heat!) to any dish! The season – from August until mid-to-late September – goes by very quickly; once they’re gone, they’re gone until next summer..that means it’s time to stock up!
How do I love thee, fruit crisp? Let me count the ways: warm from the oven, drizzled with citrus glaze or cream, dolloped with whipped cream, over ice cream, oatmeal, pancakes or yogurt, for dessert or breakfast (yes, breakfast!). In case you couldn’t tell, fruit crisps are one of my favorite dishes to bake and eat. Nothing fancy schmancy here ~ crisps are pretty in their simplicity, uncomplicated to cook, and easily adapted to each season…that’s why I had to share them with y’all in August’s edition of The Recipe Box in Direct Magazine!
What comes to mind when you think of the word “vegan”? If you’re like me, your first thoughts don’t immediately go to words like “tasty”, innovative”, or “satisfying”. As a little girl in the 70’s I remember going to a few vegan restaurants with my mom and her friends…let’s just say I wasn’t anxious to return! Of course, over the years I’ve come to learn that vegetarian and vegan recipes use the same fresh produce, herbs and spices I use in my everyday cooking, with a few tweaks and replacements here and there. My perspectives became even more positive when I had the opportunity to read Vegan: The Cookbook.
I can hardly believe it’s JULY already ~ can you?!? It is, though, and that means it’s time for another edition of The Recipe Box in Direct Magazine! Summer is a great time to get kids into the kitchen, and Independence Day lends itself to making these easy and patriotic treats using chocolate candy melts and sprinkles. Be ready to hear as many “oooo’s and ahhhh’s” for your creations as you do for the fireworks! Just for you, I’ve included a couple of super fun bonus ideas for the quintessential outdoor summer treat – s’mores – scroll down for the recipes!
Father’s Day means grillin’ and chillin’ in the summertime heat, and Peanut Butter Blondie Ice Cream Sandwiches fit the bill for a cool finish to any BBQ celebration. The blondies are rich and chewy, perfect for pairing with ice cream. Served plain, rolled in crunchy toppings, or dipped in chocolate, they’re a surefire way to let Dad know what a special guy he is! They’re such fun to make, and they’re my feature for The Recipe Box in the June issue of Direct Magazine.