The perfect salad for the changing of seasons. Sweet and tangy and filled with seasonal fruits and nuts.

I very much have an affinity for fruit in savory dishes, especially mixed into a fresh leafy salad. Maybe it's my - warm climate, “tropical roots” speaking, but I can truly never get enough citrus in my life

A summer galette filled with heirloom tomatoes, nectarines and lots and lots of herbs.

Our take on a classic french bistro salad, but this time with pickled radish. To continue on with our spring abroad, we bring you a seasonal favorite — that is if you like to pickle.

With Roasted Beets + Baked Ricotta, Grilled Artichokes with Tahini and Baked Calabaza Pumpkin with Wild Rice + Butternut Squash

I opened a Café / Bakery in 2004 in a small quaint town in the Austrian Alps and I really fell in love with this recipe because it is not at all like a traditional cheesecake, but rather a much lighter and not so sweet afternoon treat.  I especially liked that you could make it a seasonal recipe just by changing the fruit.  My all-time favorite is with Fresh Figs,so I thought I would share this recipe that I used at my Bakery in Austria.  It is a little complicated, but totally worth it.

I first had savory oats this past February, when I was spending my time in London. I instantly became obsessed with the concept and dreamed about it ever since. The warm creamy oats, with savory roasted veg, poached or fried egg… it’s literally everything I crave out of a meal. When Nicole and I were discussing our favorite fall flavors and recipes we wanted to test out, I instantly knew that savory oats were one of them. So here it is, our fall take on a savory perfect brunch item.

Leeks and okra both may not be on your weekly shopping list, but maybe they should be. They are both sweet and flavorful vegetables that pair nicely with many seasons. These grilled leek and okra are a great starter or side dish and are a great late summer into early fall dish.