summer recipe


Hope everyone had a fun Labor Day weekend! Guess what- we had a baby boy! Little Ezra has arrived and we couldn’t be more excited, grateful, happy or in awe! Now we are a forest family.

As we enjoy these last days of summer, I thought I’d share a recipe that I did for the current issue of Remedy Quarterly, a fantastic foodie magazine that everyone should know about.



Summer gratin: Slice zucchini and summer squash; toss with olive oil. Spread in baking pan. Season with salt and pepper. Bake at 450 for 15 minutes.

Remove from the oven and top with a layer of scamorza (or other good melting cheese) and then a layer of thinly sliced tomatoes. Sprinkle with seasoned bread crumbs (dried bread crumbs, minced garlic, freshly grated parmigiano cheese, finely chopped fresh herbs such as basil, parsley and thyme).

Return to the oven and bake for 15 to 20 minutes, until cheese is bubbling and gratin is browned on top.

Watermelon Whole Fruit Popsicles

3 cups watermelon puree (about ¼ to ½ a watermelon)
½ cup fresh blueberries
½ cup chopped fresh strawberries
1 kiwi, peeled and sliced
1 peach or nectarine, diced small
handful fresh cherries, pitted and chopped

Cut the watermelon into chunks and then puree it in a blender until smooth. Put in available fresh fruits. Set in popsicle container. Freeze & ENJOY!!!