A fresh vegetable soup of leeks, potatoes, and the light, floral yet oh-so-autumnal delicata squash.

A basic tomato salsa that every preserver should have in his or her arsenal.

Out of bread? No problem! Enjoy that bruschetta in a summery risotto instead.

Classic bruschetta: tomatoes, garlic, shallot & basil. Enjoy some on crusty bread today!

Light, sweet, delicate corn soup, made with a corn cob stock and plenty of fresh herbs. Summer in a bowl.

Fermented, deli-style pickles, for water-bath canning or the fridge.

Flourless mint chocolate cupcakes topped with easy homemade red currant preserves. Quick & easy, yet impressively delicious. (gluten-free)

Beat the heat with cool, refreshing, no-cook Shiro plum & white corn salsa. For when you get tired of lime popsicles!

A basic vegetable curry, stuffed with kale, aromatics and potatoes fresh from the farmer’s market.

Garlic Scape & White Bean Soup – Got scapes?

Is there anything better than a fresh summer cherry? These smoky, sweet, sublime chipotle cherries may just be it.

Fresh pea, radish and baby lettuce salad: put some Spring on your plate!

Quick & easy chicken vindaloo: hardly authentic, with Penzey spice packet and boneless breast, but tasty & easy weeknight dinner!

Tangy-tart, deliciously pink, festively sparkling: rhubarb prosecco jelly is Spring in a jar.

Spicy, smoky beef, braised with ancho chile sauce until it’s falling apart tender. Tacos all week long!

Maple-glazed brussel sprout salad, with salty, spicy, candied nuts. You’ll never feel the same way about brussel sprouts!

The secret to crispy, spicy delicious hash browns. Surprise someone today!

Blackberry citrus cake: a quick & easy cake made with last summer’s frozen berries. Hearty enough for breakfast, sweet enough for dessert.

Whole wheat couscous with dried cranberries, pine nuts, scallions and saffron. Quick, easy, delicious.

Pork fried rice: veggie-packed, flavorful and just how I like it.