Pasta with sausage in lemon tarragon sauce

REALLY pleased with how this one turned out. I’m really working hard on balancing flavors in my cooking, and I think I did a really good job this time.

Thai Red Curry With Vegetables

This is one way I chose to highlight the abundance of produce I got in Amish country last week. I thought this came out very authentic-tasting, and delicious.

Cheese Chips

I’m not sure one would really call this a recipe, but it’s my all time favorite guilty-pleasure snack, and John convinced me to put it up here.

Panzanella

I’ve always wanted to try making this Italian excuse-to-use-up-leftover-bread, and now that tomatoes are beginning to be in season, it’s the perfect time. I helped Beck put this together for an impromptu bbq this weekend, and it was addictive.

Marinated Grilled Portabellas

I love the meaty, umami taste of portabellas. Sooo good! These are a nice vegetarian alternative to add to the grill if you’re having a gathering.

Lamb on Rosemary Skewers

Editor’s note: Thanks to Beck for contributing this recipe!

This was a suggestion from The Minimalist, Mark Bittman, which I decided to try last weekend. All in all, it tasted great, and I think my guests were impressed. FYI, you definitely need some serious branches of rosemary for them to work as skewers … what you can buy in the grocery store isn’t going to cut it. Thankfully gracious HLH neighbors Joyce and Nat have a veritable rosemary shrub growing in their backyard, so I tiptoed over while they were out of town for the weekend and snipped off a few pieces.

Parmesan basil bites

Two second appetizer that’s surprisingly elegant.