One of my favorite things to cook is Indian food. We recently had a large family reunion with over 60 people. Each night a family hosted a dinner with a different theme. Our night was Indian night.

Blueberries and cucumbers are in season right now and with these hot sunny days, a light, refreshing smoothie is simply delightful. Sometimes I like to add everything but the kitchen sink to my smoothies, but a friend of mine who was recently visiting suggested these ingredients and urged me to keep it simple.

Since it is grilling season, I thought it would be fitting to offer an easy, crowd-pleasing recipe for these sultry summer evenings. Our garden is overflowing with fresh mint and zucchini right now and I'm imagining that these ingredients are readily available for you too right now. Of course most fresh garden veggies would do well here.

Homemade jam is usually so full of sugar, but it doesn't have to be!

It is still strawberry season here in the Pacific Northwest. The other day I picked about five pounds of those tasty, sweet early summer morsels right from our backyard patch. If you have extra berries I suggest hulling them and freezing them on a cookie sheet to use for smoothies or strawberry lemonade throughout the summer.

Today was the first really warm day we have had this year! Beautiful and sunny. A perfect day for a light vegetable salad. Blanched green beans, lemon zest, a dash of olive oil, and roasted walnuts create this refreshing summer salad, perfect for picnics in the park or summer barbecues.

Well, it finally feels like summer here today in the Pacific Northwest. We actually turned the heat on a few days ago because it was so chilly and rainy here! School is out, the sun is out and it is time for frozen treats....popsicles and fudgesicles!

We love curries around here. Our children have had the opportunity to enjoy a variety of curried dishes from a young age. Their taste buds know the flavors well. I made this recipe for dinner tonight and there was very little conversation during mealtime. A sign of a good meal!

We like to make biscuits around here. I grew up making biscuits with my mother and on occasion with my grandmother who never measured a single ingredient. She went by the way the dough looked and felt between her fingertips. That's the way to make biscuits. The art of making biscuits may take some practice but the results are worth it!

Light, refreshing, and full of Spring's intoxicating flavors—rosemary, thyme, oregano, and chives, along with fresh dandelion greens, peas, and lemon—this quinoa salad is balanced and super nutritious. I've added salmon and sheep's feta but it can be made vegan too.