Spinach & Feta Stuffed Tomatoes for #tomatolove

Did you hear? Did you know? July is #tomatolove month! After missing June's event I'm so happy to be back to co-hosting the Love Bloghop; a monthly bloghop centered around a specific ingredient or theme. With summer in full swing it's no wonder this month's ingredient is tomatoes.

Pastalove Bloghop - Meyer Lemon and Ramp Pasta with Arugula

A creamy combination of Meyer lemons and ramps, sprinkled with fresh arugula and tossed in fettucine make for a fresh, yet satisfyingly decadent, pasta dish. While both ramps and Meyer lemons may sound exotic or unusual depending on where you live, they can generally be found along the East coast in the spring at farmer's markets or specialty produce stores.

Berrylove ~ Flower Berry Angel Food Baskets

I found this darling shortcake basket pan on sale recently at a local shop and I couldn't pass it up. First off, I absolutely love Nordic Ware designs (I use this petit fours pan for bridal showers); second, I absolutely love that their products are made in the USA when so many industries have moved overseas and I will always buy as local as possible; and third, as soon as I saw it the idea for this recipe sprang into my head. I had to have it!

If you don't have an adorable basket weave mini cake pan you can use mini angel food molds or you can double the recipe and make a full size angel food cake.

Greenslove Bloghop - Kale and Beet Ravioli with Gorgonzola and Walnuts

These homemade ravioli are not only gorgeous and vibrant, they are absolutely delicious. The earthy, fresh flavors in the pasta are elevated to haute cuisine levels with a creamy gorgonzola filling accented with toasted walnuts. Served over fresh sautéed kale this dish makes an impressive first course to an elegant meal.

In Italy you often see pasta recipes as il primo or first course. In a traditional dinner (or Sunday lunch) this would be followed by il secondo or second course; usually a meat or fish based entree accompanied by i contorni, side dishes - usually vegetables. Both portions tend to be small so one isn't too full. Of course, by the time you've had your antipasto (which translates literally as "before the meal"), saved some room for qualcosa dolce (something sweet), and washed it all down with plenty of good vino you're pretty full and ready to fare un sonnellino (take a nap).

Chocolatelove: Molten Chocolate Cake ~ with Raspberry Lava!

Molten chocolate lava cake. Its very name conjures up decadent rivers of rich, dark chocolate encased in tender, fragrant cake just waiting for my fork to pierce the side and erupt into a creamy pool of deliciousness.

Excuse me, just have to wipe up this drool...

To me the only thing better than a molten chocolate lava cake is a molten chocolate lava cake with a raspberry center. This classic and elegant presentation will up the "wow" factor a notch. Not a fan of raspberries? Just omit them and follow the rest of the recipe or get creative with the suggestions at the end.

Candied Orange Peel - Fresh Citrus Candy

I was first exposed to the process of candying citrus peel when I worked at a French restaurant that offered the sweet, tart, chewy sugared strips along with candied nuts and house made chocolates to guests at the end of their visit. I was amazed at the transformation the discarded peels, which elsewhere would be considered fit for the compost heap, went through to become a trésor for fine dining.

The best part? It's some of the easiest candy you'll ever make. It's a bit time consuming, but not difficult. So the next time you're making a recipe that calls for citrus juice or segments, save the peels and make some delicious homemade candy.

Orange Cranberry Walnut Bread

I have had a lifelong love affair with fruit breads ever since tasting my Grammie's luscious banana bread as a child and helping my Mom make fruit breads as gifts every Christmas. This orange cranberry walnut bread is a fabulous breakfast or snack bread. The orange scent permeates the sweet, crisp exterior while the inside remains tender and moist with bursts of tart, fresh cranberries and rich toasted walnuts; It is so flavorful that adding butter or cream cheese to a slice really is gilding the lily.

Citruslove Bloghop - Broiled Maple Orange & Grapefruit Supreme

Winter is the prime season for citrus. Sweet-tart grapefruit, juicy sunset colored oranges, perfect tiny tangerines and so much more. My favorite are oranges - in all their forms. I love to snack on clementines and I keep oranges handy to zest into both sweet and savory recipes for a fresh hint of citrus. Even if it wasn't #citruslove month, I would probably be making all manner of orange recipes this month like this broiled maple grapefruit and orange suprême.

This is one of my favorite ways to serve citrus to a crowd. The combination of tart grapefruit and succulent orange broiled with a kiss of maple makes a typically cold fruit sweet and warm. 

Cookielove - Fleur de Sel Caramel Cookies

I have loved caramels since I was an itty-bitty child. Rich, luscious, sweet, creamy caramel. Heavenly! The first time I tasted sea salt caramels I knew the little girl in me was all grown up. I have been a salted caramel devotee ever since. It was only natural then, when this month's #lovebloghop theme of cookies was announced, that I began thinking about how to create a salted caramel cookie.

Fleur de sel literally translates as "flower of salt." It is a hand-harvested French sea salt with a high mineral content that is often slightly grey in color. If you do not have, or cannot find, fleur de sel you can substitute any fine sea salt instead. These cookies do have a lot of steps, but the end result is oh so worth it. Fortunately for my waistline these cookies can be frozen and baked off just a few at a time. If you've never made caramel before I suggest checking out this great tutorial by David Lebovitz before getting started.

Squashlove Blog Hop: Delicata Squash and Apple Sausage Pie

Sing a song of sixpence a pocket full of rye
Four and twenty blackbirds baked in a pie.
When the pie was opened the birds began to sing
Oh wasn't that a tasty dish to set before the king? 

Back in October I made a squash dish that didn't work out quite the way I hoped. Fortunately it sparked the idea for another dish featuring delicata squash and other seasonal flavors. Once I found out November's #lovebloghop would feature squash I knew I had to include this recipe in the hop. It's a great mix of savory flavors with a touch of sweetness from the apple and sausage.

A tasty dish for the king (or queen!) of the kitchen