Pumpkin Bread displayed on our colorful Turkish serving plate

I am sitting here with a cup of green tea called Tribute to the Immortals and enjoy a slice of this delicious cake. I received this recipe from a friend and adopted it. I should do my Italian homework but I think I rather have another piece of this wonderful cake. I am sure you will love it!

This is my favorite tomato salad, and trust me, that is no small feat: I LOVE tomatoes and eat them by the pound when they are in season (preferably fresh-picked from the garden). This is a true Italian recipe out of a cookbook Mom bought in Italy. With recipes that are this good, let's hope she continues practicing her Italian by translating recipes from it into English for all of us!

There are an abundant amount of different chai recipes. This one I tried yesterday for the first time and I love it.

Garbanzo Bean Soup in our awesome blue bowls

A few weeks ago we had a heavenly garbanzo bean soup in a small café in Fallbrook. I tried to recreate the same soup. I did not achieve this but created another really delicious soup. Very satisfying on an empty stomach.

Mom gave me this recipe years ago. It is perfect for a cold fall or winter evening, either as an appetizer or served together with bread as a main dish.

There is nothing better than walking outside when it's time to cook and picking a variety of ingredients you will be needing for your meal. I am lucky to live in an apartment complex run by an on-site manager who loves gardening and who has started a communal garden for all the residents. When I came back to Berkeley after a summer of traveling, I was excited to be able to pick kale, swiss chard, zucchini, a type of Italian squash, blackberries, and pounds upon pounds of tomatoes (first cherry tomatoes, now large Early Girl and Brandywine varieties).

Dad and I came up with this while he was visiting this weekend. It is delicious! We decided on the title because the veggies in it are all in season right now. In fact, the zucchini, tomatoes, and thyme are all from the shared garden in my apartment complex and we picked them right before cooking this.

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