Summer Green Beans with Sweet Onion, Bacon & Sea Salt

Oh, the smell of sizzling bacon. What a wonderful aroma. As it was frying the tantalizing scent immediately made we think of being in a country farm house on a cold winter morning. Or, perhaps a crowded diner for Sunday brunch. Instead, I was frying it up to make some fresh green beans a bit more interesting for dinner (and perhaps a little less healthy). I also caramelized a sweet onion and tossed it with the beans and allowed them to cook until somewhat tender. I finished this side dish with a sprinkling of sea salt and I must say, they went quickly and were rather delightful. The smoky, crisp bacon and surprising sweetness of the onion were a pleasant addition.

Nantes Carrots with Balsamic Glaze

After almost 11 years in the dry arid environment of Southern California, it's exciting to be in the lush, green Bay Area. The close proximately to Napa, Sonoma and other fertile farming areas like the Central Valley have quickly expanded our access to an abundance of organic fruits and vegetables. We recently signed up for a bi-monthly delivery of organic fruits and veggies to our home from Farm Fresh to You, which is a farm founded by a woman and her then-husband following her degrees from UC-Riverside and UC-Davis. Our recent delivery included Nantes Carrots, which are sweet, mild carrots that were about 4-6" long. After sautéing them in a butter/olive oil combination, I finished them in Balsamic Vinegar and allowed it to slightly thicken into a sweet and sour glaze. The carrots were tender on the outside while having just enough crispness hiding within to provide a bit of resistance to the bite. The freshness of the carrots left me longing in anticipation of the other yet-to-be-delivered summer goodies.

Lemon & Blueberry Coffee Cake

Now that we're out of our tiny temporary condo and into our Bay Area home, I've been itching to do some baking. The house next door has a large lemon tree in the backyard which was just too tempting since the home has been empty. The new buyers haven't moved in yet, so I couldn't resist this weekend by picking a few. Of all the wonderful options for fresh lemons, what to choose? Since we also had fresh organic blueberries, I set out to find the perfect combination for the fresh tartness of the lemons and the subtle sweetness of the blueberries. This Lemon & Blueberry Coffee Cake from Cooking Light magazine did the trick. Not only did I get my baking fix, but it went quickly at the office. As expected, the lemon and blueberry were an excellent pairing. Plus, the almond paste helped to produce an extremely moist texture while also adding an additional layer of flavor. I also enjoyed the crunchy texture of the sliced almond and cinnamon topping.