We’re nearing the end of peach season in the south, a bittersweet time of year for peach lovers like myself. Bitter because I dread the peach-less months of the year that loom ahead, but sweet because I try to fit peaches into nearly every meal of the day in order to savor the peak of their juicy freshness.

Here is a delicious way to add some fresh peaches into your dinner menu. The grilled swordfish pairs perfectly with this sweet and tangy salsa. Add some fresh diced jalapeno if you are looking for some heat with your sweet!

Grilled Swordfish with Fresh Peach Salsa

2 swordfish steaks
Salt and pepper to taste

1 large fresh peach, peeled and diced
1 large tomato, cored, seeded, and diced
1/4 cup red onion, finely chopped
1 large clove of garlic, finely chopped
4 tablespoons fresh cilantro, chopped
Juice of one fresh lime
Salt and pepper to taste

Heat your indoor or outdoor grill to medium-high heat. Season both sides of the fish with salt and pepper. Grill on both sides until the fish reaches your desired done-ness. Don’t be afraid of using a meat thermometer if you don’t have experience cooking this type of fish!

Combine the peach, tomato, onion, garlic, cilantro, and lime juice in a medium bowl. Season with salt and pepper to taste, and toss to combine. Cover and allow the flavors to meld for at least 10-15 minutes before serving.

Top your swordfish with the salsa and serve immediately.

Every year, we grow vegetables in our garden over the summer. It feels so good to get out there and dig in the dirt every spring, and it is so rewarding when you are able to make dinner entirely of vegetables picked from your own garden! Recent years have been difficult for our garden, as Georgia underwent a severe drought. Luckily, the drought is over (for now), and this summer has been one of the wettest we have had in many years! What did this mean for our garden? An abundance of veggies!

The first budding tomatoes of the season - May 2010

I grew two cherry tomato plants this year, and they produced like CRAZY! Most of them became ripe at the same time, so I was challenged to find dishes that would use these sweet and juicy tomatoes up at their peak of flavor. We love to eat them as a salad, sliced in half tossed with feta, basil, and balsamic vinegar. But they are also great to cook with. This is a recipe that I have tweaked over the years, originally inspired by Cooking Light. It is also great if you add in some diced and sauteed onions….mmmm!

Cherry Tomato Pine Nut Spaghetti
Inspired by a recipe in an issue of Cooking Light magazine

1/2 cup panko bread crumbs
2 tablespoons olive oil, divided
1 teaspoon garlic powder, divided
3 cups fresh cherry tomatoes
4 garlic cloves, thinly sliced
1 teaspoon Italian seasoning
Salt and pepper to taste
8 ounces uncooked spaghetti
1/3 cup pine nuts, lightly toasted
1/4 cup chopped fresh basil
3-4 tablespoons crumbled feta cheese
2 tablespoons parmesan cheese

Heat a large frying pan over medium heat. Add the breadcrumbs, 1 tablespoon olive oil, and 1/2 teaspoon garlic powder and toss together lightly. Toast the mixture for about 2 minutes, until the breadcrumbs turn a light golden brown. Remove the toasted mixture from the pan and set aside.

Return the pan to the stove and heat the remaining 1 tablespoon olive oil over medium heat. Add the cherry tomatoes. Cook, stirring occasionally, for about 7 minutes, or until the tomatoes turn wrinkly and begin to soften and release some juices.

Add the remaining garlic powder, the sliced garlic, and the Italian seasoning. Season to taste with salt and pepper. Cook for another 1-2 minutes over medium heat; then reduce the heat to low, cover the pan, and let the mixture simmer while you cook the pasta.

Cook the spaghetti according to the package directions, and drain. Add the hot spaghetti, the toasted pine nuts, the breadcrumb mixture, the fresh basil, and the feta and parmesan cheeses to the tomato mixture. Toss lightly to combine, and serve immediately.

Dear readers, I was eating some beautiful strawberries the other day. They were sliced into beautiful heart-shaped pieces, and it made me think of my oldest friend, who is awaiting a heart transplant. She and I grew up next door to one another, romping and playing together since we were in diapers. She is just barely 29 years old, and is in need of a new heart. Her life depends on the generosity of some yet-to-be determined individual who decided to become an organ donor.

When we were growing up, our moms would take us to this wonderful breakfast place in Atlanta called the Original House of Pancakes. Our moms’ favorite item on the menu was the famous strawberry waffle. Up until recently when my friend’s mom moved away to be with her as she awaits her transplant, our moms  were still in the pattern of meeting every Thursday morning to eat a strawberry waffle at the OHOP and to share news of our families.

This morning, my husband and I had strawberry waffles for breakfast at home, and I thought of my dear friend, waiting for her new heart.

Have a heart? Then I hope you will consider becoming an organ donor today. The lives of my friend and many others depend on our caring and generosity today.

Click on the heart to learn more about organ donation.

Strawberry Waffles for Two

1 cup strawberries, sliced
2 tablespoons sugar
2 waffles, made from your favorite recipe or a mix
2 tablespoons powdered sugar
Whipped cream

In a small bowl, combine the strawberries and the sugar. Toss gently to combine

Make your waffles so that they will be nice and warm when served.

Sprinkle the waffles with the powdered sugar. Top with a dollop of whipped cream. Spoon over the strawberries and any juice. Serve immediately.

Here is another wonderful vintage recipe from my mom’s friend Sue. We have made it with Sue’s original recipe, but we’ve also tweaked it to be a bit lighter. Try it the old fashioned way or the basmati way – either way it’s absolutely delicious! The perfect side dish to accompany beef or pork!

Rice Casserole
from my mom’s friend Sue

1 tablespoon butter
1 small onion, diced
1 1/2 cups uncooked rice
2 cans beef consomme
2 small cans mushrooms
3/4 stick butter

Preheat your oven to 350 degrees.

In a large saucepan over medium-high heat, saute the onion with the tablespoon of butter.

Wash the rice in water 3 or 4 times, draining the water completely. Place in an oven-safe casserole dish. Add the onion, consomme, and mushrooms with liquid. Cover and bake in oven for 45 minutes. Remove and toss lightly to combine.

Mushrooms and Basmati Rice
adapted from Sue’s recipe

1 pint fresh mushrooms, sliced
2 tablespoons extra virgin olive oil
2 cups basmati rice
1 3/4 cups water
1 3/4 cups beef broth
1 tablespoon butter
1 teaspoon salt
2 tablespoons fresh chopped parsley, or more

Preheat the oven to 350 degrees.

In a large saucepan over medium heat, sautee the mushrooms with the olive oil.

In an oven-safe casserole dish, combine the sauteed mushrooms, the basmati rice, the water, the beef broth, the butter and the salt.

Bake for 45 minutes.  Remove, add the parsley, and toss lightly to combine.

Sometimes I like to consider myself a sophisticated foodie:  a worldly woman with high-class taste in food, wine, and the finer things in life.  Other times, all I want to do is sit down in front of the TV with a big bag of sour cream and onion potato chips and an icy cold coke.

Well, you might consider this dish a combination of those two sides of me . . . because these colorful, flavorful, and decadent mashed potatoes actually taste like a delicious sour cream and onion potato chip.  The fresh herbs add a punch of flavor, and the sour cream brings a hint of creaminess.  Leaving the skins on your red potatoes puts that perfect colorful touch on this delicious dish.  Enjoy!

Sour Cream and Herb Mashed Potatoes

4-6 medium red potatoes, scrubbed clean
2/3 cup sour cream
3 tablespoons chives, thinly sliced
2 tablespoons parsley, chopped
Salt and pepper to taste

Place the potatoes in a large pot and cover with water.  Place on the stove and bring to a boil; cook until fork-tender, about 20-25 minutes.  Remove the potatoes to a bowl, reserving the liquid in the pot.  Mash potatoes until coarse.  Add the sour cream, chives, and parsley.

Continue to mash until desired consistency is reached.  Season with salt and pepper to taste.  Serve immediately.

Okay, so I know I didn’t manage to snap a very good photo of this dish, but it was one of the BEST meals hubby and I have made in a long time!!  So I just had to share it with you.  The flavors and techniques are so simple and straightforward, but the results are extraordinary.  I hope you’ll give it a try!

The leftovers made for some wonderful sandwiches with dijon mustard . . .

Garlic and Rosemary Pork Tenderloin

1 tablespoon olive oil
4-6 large garlic cloves, crushed
2 tablespoons fresh rosemary, chopped
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 pork tenderloin, about 1 lb., well-trimmed

Preheat your oven to 400 degrees. Grease a large baking sheet or a roasting pan and set aside.

In a small bowl, combine the olive oil, garlic, rosemary, salt, and pepper.  Rub the mixture all over the pork tenderloin and place it on the prepared pan.

Bake for about 25-30 minutes, or until a meat thermometer inserted into the center of the tenderloin reaches 140 degrees.  Allow the meat to rest for at least 10 minutes before slicing and serving.  Enjoy!

I decided to clean out some goodies in my baking cabinet and throw them all into some cookies!  These cookies are absolutely bursting with flavor.  They are chewy, melty, soft, buttery and . . . well . . . just delicious!!

Oatmeal Toffee Chocolate Coconut Cookies!
Adapted from the Heath Toffee Bits package recipe

1 cup butter, softened
2 cups packed light brown sugar
2 eggs
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups oats
1 1/3 cups (8-ounce package) toffee bits
1 cup sweetened coconut flakes
1 1/2 cups semi-sweet chocolate chips

Preheat your oven to 375 degrees. Lightly grease a cookie sheet or line with parchment paper, and set aside.

In a large electric mixing bowl, beat together the butter, brown sugar, eggs and vanilla until well blended. Add flour, baking soda, cinnamon and salt, and stir until completely combined.  Stir in the oats, the toffee bits the coconut, and the chocolate chips.

Drop dough by rounded tablespoons about 2 inches apart onto the prepared cookie sheet.  Bake for 8 to 10 minutes or until edges are lightly browned. Cool 1 minute before removing to a wire rack. Yields about 3 dozen cookies.

Our family strives to put mostly seasonal fruits and veggies on the table.  Not only is it more economical, but veggies that are in season tend to be more nutritious because they don’t have to travel from the other side of the globe before they reach your plate!

Seasonal produce in the spring come as such a refreshing change after the winter.  Asparagus, strawberries, and avocados are such a welcome change!!  Here is a delicious way to prepare asparagus that will tempt even the asparagusphobes in your household.  It also really captures and highlights those fresh-from-the-garden flavors that just sing out “It’s Spring!!!”

Parmesan-Crusted Asparagus

1 large bunch of asparagus, washed and trimmed
2 tablespoons olive oil
1/4 cup freshly grated parmigiano reggiano cheese
Salt and pepper to taste

Preheat your oven to 400 degrees. Arrange the asparagus in a single layer on a large baking sheet. Drizzle on the olive oil and sprinkle over the cheese and the salt ad pepper. Use your hands to toss the ingredients together until the asparagus is completely coated with the oil, cheese, and seasoning.

Bake for 10 minutes and serve immediately.

In my family, Easter weekend brings with it many culinary traditions:  Easter brunch, sliced, ham, deviled eggs, desserts infused with the flavors of spring . . . But one of those traditions was in danger of coming to an end this year.

Since before I was born, my family has frequented a small, independent bakery in Atlanta for fresh bread, colorful thumbprint cookies, and – an Easter tradition – hot cross buns.  Sadly, our precious little bakery closed a few months ago, as the owner decided it was time to retire.

And so the challenge was laid before me:  homemade hot cross buns!  So I hit the books and started paging through some my my vintage cookbooks.  When I reached my mom’s 1973 edition of Better Homes and Gardens’ Homemade Bread Cook Book, I found one of those wonderful little newspaper clippings that get forgotten, lodged inside of forgotten cookbooks.  The clipping came from the March 27, 1983 issue of Atlanta Weekly.  Glancing over the recipe, I knew this one was The One.

The article before the recipe perfectly describes these delicious sweet rolls, for those of you who may not be familiar with them.  “Hot cross buns, traditionally eaten on Good Friday morning, are symbolic of the Easter season.  Basically a spiced roll with currants or raisins, the bun are etched on top in the shape of a cross . . . [Then] a thick sugar glaze is decoratively spread on the bun.”

After making these buns from scratch, I am convinced that my family will be just fine, despite the loss of our precious local bakery. They were the best hot cross buns we’ve ever had! And so a new Easter tradition is born.

Hot Cross Buns
adapted from Atlanta Weekly, March 27, 1983

1/2 cup milk
2 envelopes (-5 teaspoons) active dry yeast
1 teaspoon sugar
2 1/4 cups flour
1/2 teaspoon kosher salt
1 tablespoon brown sugar
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon ginger
2 tablespoons butter, softened
1 egg
1/3 cup milk
1/2 cup raisins or currants

4 tablespoons of milk
4 tablespoons of sugar

Using a microwave or the stove, warm the 1/2 cup of milk until lukewarm to the touch. Stir in the yeast and the teaspoon of sugar, and set aside.

In a large bowl, sift together the flour, salt, bronw sugar, and spices. Make a small well in the center and add the (now foamy) yeast mixture, the butter, the egg, and the 1/3 cup of milk. Stir until a firm dough forms. Add the raisins or currants, kneading the dough until it reaches a rubbery texture (about 6-8 minutes).

Lightly oil a bowl for the dough to rise in.  Cover the bowl and let it stand for about 2 hours in a warm, draft-free place so that the dough doubles in bulk.

Gently punch down the dough.  Divide it into 10-12 equal portions.  Roll each segment of dough between your hands to form the shape of a bun, and place them on two well-greased baking sheets.  Cover and allow to rise for 1 1/2 hours, until they have doubled in bulk.  Finally, use a knife to cut the shape of a cross into the top of each bun.

Bake at 400 degrees for 15-20 minutes.  While the buns are baking, boil the milk and sugar together in a small saucepan until the mixture bubbles and forms a thin glaze.  Remove the buns from the oven and brush them while they are still hot with 2-3 coatings of the glaze.

Mom really wanted her goose "Ursula" to be in this picture!

Hot cross buns!
Hot cross buns!
One ha’ penny, two ha’ penny,
Hot cross buns!
If you have no daughters,
Give them to your sons
One ha’ penny,
Two ha’ penny,
Hot Cross Buns!

Happy St. Patrick’s Day, dear readers!!

Is this recipe Irish?  Not really.  Is it hearty, warming, delicious, and cozy?  Yes.  Good enough for me!!!

These muffins are moist and tender, fluffy but chock full of good-for-you goodness!  They freeze well for a quick breakfast on the go.  And they’re packed with 5 grams of fiber per muffin!  So feel free to have seconds!

Apple-Oat-Walnut-Flaxseed Muffins

adapted from a recipe on the package for Bob’s Red Mill Flaxseed Meal

1 1/2 cups 100% whole wheat flour
1 cup quick oats
1 cup flaxseed meal
1 cup brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
3/4 teaspoon kosher salt
1 cup diced apple (McIntosh is best!)
1 1/2 cups natural, unsweetened applesauce
1 1/2 cups dried apple slices, diced
1 cup chopped walnuts
3/4 cup 1% milk
2 large eggs, lightly beaten.
1 teaspoon vanilla

Preheat your oven to 350 and line 18 muffin tins with paper liners.

In a large bowl, whisk together the flour, oats, flaxseed meal, brown sugar, soda, powder, cinnamon, and salt.  Add the diced apple, the applesauce, the dried apple pieces, the walnuts, the milk, the eggs, and the vanilla.  Stir just until combined.

Scoop into prepared muffin pan, filling the cups almost to the top.  Bake for 15-20 minutes, or until the center of the muffin is done.  Enjoy!!