Closet Cooking is a blog that I frequent and I have enjoyed trying out a few of Kevin’s delicious recipes! A couple months ago, my sister Lauren pointed out this delightfully fresh and tasty pesto. I must apologize for not sharing it with you sooner this summer, because I think this is best when made with fresh peas, but frozen peas also work just fine once they are thawed if that’s all you can get your hands on. I thought about waiting till next spring to share, but I just couldn’t keep this recipe to myself until then!:) As soon as Clif and I tasted this pesto we fell in love with the flavor. I tossed it with some pasta and threw some grilled chicken on top and it made for a great dinner, but as Kevin showed in his blog, is also delicious on a crostini for an appetizer or side dish!

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Natalie sent this recipe to me a while ago after stumbling upon it on 101 Cookbooks along with a message saying “ohhhh, we must make these soon!” So 3 months later we finally got around to make them, and as soon as we tasted one from the oven we wished we hadn’t waited so long to make them! These little guys have made it to the top of my list of favorite potato dishes (and I looove potatoes). The fresh squeezed lime juice and zest adds a fresh and tangy kick and the black pepper adds a little spice. Be forewarned that you won’t want to stop eating these…so be sure to make plenty!

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I recently borrowed the cookbook “Simply in Season” from my sister and was excited to see so many delicious recipes inside! The book goes through the four seasons and has recipes that are specifically targeted towards using fruits and vegetables that are in season. I love this idea since I try and get as much of my produce as possible at a local market, and of course they only carry what is currently growing in the area. Besides, don’t fruits and veggies taste their absolute best when they’re grown in their natural environment?

Since I had a block of goat cheese left over from making the Avo Melt, Lauren and I decided to make this recipe using goat cheese, tomatoes and fresh basil, to name a few. And ohhhh what a delicious combination it was. We enjoyed it as a Sunday brunch with fresh fruit and sauted kale, but like it says in the book, I think it would make a perfect dish to bring to a potluck or picnic.:) » Read the rest of this entry «

Today I made these for the third time for a family gathering. I prepared the dough the night before which made prep super simple today. There were 30 people, 60 rolls and no leftovers (this recipe makes about forty good-sized rolls, but halves well). Needless to say, make sure you make enough for everyone. They go fast.

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