Finished Mini Fruit Tarts topped with Lime Tofu Cream

These are perfect for a light and healthy summer dessert. They can be made using any kind of fresh fruit (go to the farmer's market to see what is in season!) and if you'd prefer a warm version of this, feel free to stew the fruit until soft. Apples, pears, nectarines, or peaches would be delicious for this and you could even add a bit of cinnamon for a bit more flavor. The lime tofu cream can be changed to a plain cream by decreasing the lime or lemon juice down to 1-2 tablespoons.

The Lemon Pastry Shell recipe comes from the Patricia Wells at Home in Provence cookbook and the tofu cream is adapted from a German tofu cookbook.

Our samosa dinner.

Recipe for 20-24 pieces.

Granola mix in blue dish

A variation of a delicious granola Pia found in a magazine years ago, which in turn is based on the traditional way granola is made on the island of Nantucket.

Delicious Greek Gyros topped with a fresh Tzatziki yogurt sauce.

The art shelf, mounted high on the wall

This is an idea we had for a very long time, but never got around to actually build. Then we saw this version by Erin Loechner and everything came together. Her idea to mount the shelf up high, and installing the brackets on top of the shelf seal the deal. Genius!

grilled mushrooms, fried new potatoes, radishes and cooked radish greens

This dinner was so good and satisfying: Roasted new potatoes with garlic, baked mushroom medley with rosemary and garlic, radishes halved, topped with a hint of butter and Himalayan pink salt, steamed radish greens with lemon juice, steamed corn coated with olive oil, and avocado halves with lemon juice.

And for dessert: fresh strawberries quartered mixed with lemon juice, creme fraîche and home made vanilla sugar.

Whole Rainbow Trout with Lemon Slices

Lacking parsley and a barbeque, I came up with my own version of Jamie Oliver's "Grandad Ken's Crispy Grilled Trout with Parsley and Lemon" recipe ( Make sure to serve it with lemon halves so that people can squeeze more lemon juice onto the trout while eating.

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