It’s summer here in San Francisco, sorta. On my side of town temperatures rarely top 70 and jackets in July are required… and I LOVE it. If I want warm sunny weather, traveling 20 minutes in whatever direction gives me my fix. Even without humid heatwave temperatures, I still get to enjoy the best of summer’s harvest. My CSA has given me a lot of corn, nectarines, and peaches lately.


As I’ve noted before, I’m not much of a baker – I lack the precision and patience it demands. So, when I come upon a dessert recipe that is delicious and forgiving, I must try it. I followed this SK peach and pecan sandy crumble recipe with great results. The only modification: I doubled the pecans in the crumble topping. I made it again with blueberries, and loved it even more. It’s messy, easy, buttery, sweet, tart, warm, and nutty. Serve with really good vanilla ice cream.


With the corn, I made a simple corn, black bean, and quinoa salad.

Salad ingredients:

  • 4 ears of corned boiled – cut the kernels off the ear
  • 1 can of black beans drained
  • 1 cup of dried quinoa, cooked in 2 cups of chicken broth
  • 2 red peppers chopped
  • 4-6 ounces of queso fresco chopped
  • 1/2 cup of cilantro chopped
  • 2-3 cloves of garlic chopped (I used my leftover toum as part of the vinaigrette, instead fresh garlic)
  • 1-2 spring onions chopped
  • 1 avocado cut into chunks (freshly cut when eating)

Vinaigrette ingredients:

  • juice from 2 limes
  • 1 tablespoon of toum (if using)
  • 2 tablespoons of olive oil
  • 2 tablespoons of rice vinegar
  • 1 teaspoon of cumin
  • a couple dashes of cayenne pepper
  • salt and pepper to taste

Mix all the ingredients together. Mix in the vinaigrette. And, you’ve got summer in a bowl.