A taste of fall in August: cool morning, hot tea

Thai Chickpea burgers from the Peas and Thank You cookbook

Black beans go well with all tropical foods – including coconut as a bean dip topper for salads

Pancakes + hot tea on a rainy morning

Whole = greater than the parts: oats, yogurt, milk, blueberries, banana, and chia seeds all soaked overnight

Simma down with this berry-packed smoothie topped with granola and a puddle of sunflower butter

Apple Crunch bread makes delicious French toast when topped with grilled banana, sunbutter, and coconut.

Don’t be afraid of sardines! Mixed with chopped veggies, dill, mustard and mayo, they’re like a fancy tuna salad/ Pretzels add crunch!

The only muffin top you’ll ever love: berry muffin + oatmeal!

Summery tomatoes cook down into a rich tomato sauce flavored with sherry and basil

Picnics are not complete without a splash of chilly wine on a hot holiday

Iced coffee on a hot holiday

Cucumbers from the garden are the foundation of this vegetable + watermelon fresh juice

Roasted corn and chickpeas give chilly gazpacho some chew!

Dogfish Head’s Dry-Minted Stout – a surprisingly amazing brew

Forget hazelnut spreads – crunchy wins!

Blueberries and raspberries atop greek yogurt, basking in the sunshine

Freshly picked from the earth!

Roasted tofu, new potatoes, and green beans in a yogurt-herb dressing

Smoothie served soup-style with freshly picked garden strawberries, banana, oats, milk and granola

Scallops seared in butter and Viognier with red pepper, orange and a touch of vanilla