As the weather turns towards fall, but the days are still warm, this is a refreshing way to use up all of the cucumbers you found hiding in the garden.

A wonderful light broth that comes together in just over an hour. Even sets you up for success by leaving you with a bunch of pre-cooked chicken for later in the week.

Light and yet hardy, this soup comes together in a pinch and is simple yet satisfying.

I am such a fan of Joshua McFadden’s Six Seasons cookbook. I love his style of cooking—it feels so connected to not only the season but also to the garden itself. It is also clear he loves to have fun while cooking and to try new and exciting ways to enjoy vegetables. Here’s an interesting one. Raw winter squash. I wasn’t quite sure, but now… I am in! This salad is delicious.

I always leave a crop of jalapeños on the bushes until they turn beautifully red—that is when their flavor is the best for powdering. Chipotle powder is made from a jalapeño chile that has been smoked and then dried. It is super easy to do at home and a great way to preserve your bumper jalapeño crop.

Almost like an apple pie in a glass—perfectly refreshing on a crisp fall day spent raking leaves.

Smoky, earthy, spicy, funky, and fresh this dip is delicious on sandwiches and burgers, on top of a roast, or a dressing for a salad.

If you are looking for something with a good amount of heat - feel free to add in some jalapeños as well. Just treat them the same way as the poblanos.

Potatoes are simply in my book, fantastic - you can boil them, mash them, roast them, grill them, fry them… the list goes on and on, but my favorite is the good ol’ smashed.

Actually, it does not have to just be tequila - feel free to play with this technique in any type of spirit. It also doesn’t have to be hot peppers, the technique of infusing alcohol is so versatile, and your flavor combinations are endless. But this one, I keep coming back to—my favorite in a good strong margarita.