I remember as a little girl sitting in the sink helping my mother shell peas. It is one of my favorite memories. Fresh peas from the garden are nothing like the gross green things that come from a can. Still to this day, if I have a bunch of peas to shell I will sit upon the counter with my back against the cabinets and my feet in the sink shelling these little green globes of deliciousness. It is one of my happiest places.

I realize that if you don’t have a scale and you come across a recipe that only uses weight as a measurement it is annoying. I get it. It is just so darn simple to measure things in your handy dandy measuring cups. It is what you are used to, and it’s probably how you grew up cooking. I am not saying it is wrong, but if you want to become a better cook or baker - ditch the cups and get a digital kitchen scale.

So this is not a recipe. This is an invitation to get creative. I usually have a couple of versions of compound butter in the freezer, and when I need them, they are there, patiently waiting to be used. I just slice off as much as I need and then pop them back in the freezer for another dish another day.

The best burger I have ever had was from a cute little place called Tabor Tavern in Portland Oregon. 1/3 lb. lamb patty, harissa, balsamic onions, feta, arugula, all on a brioche bun. I just checked the menu, and they are still serving it. I have never been quite able to reproduce that flavor, but it opened my mind to how well-spiced lamb is suited to be used in a burger. This flexible sausage recipe can be pumped into links, flattened into patties, or rolled into meatballs.

Springtime in a bowl. As the temperatures begin to climb, and we begin the transition from spring to summer, I find myself standing in front of the freezer dreaming of a cold bowl of something delicious. This always satisfies.

I’m not saying this is the only way to cook pizza or even the best, but I do have to say until we build our wood-fired pizza oven in the back, this is my go-to method. The results are incredibly impressive, and the pizza-eating monster in the house says it is the best pizza he has ever tasted.

Sometimes I know you just wake up with that craving for homemade pizza, don’t fear, this recipe is for you.

What is so amazing about pavlova, is that it is a deliciously crunchy, marshmallowy canvas on which you can create any combination of ingredients imaginable. Whatever your garden is providing at that moment, this meringue is ready to showcase.

Spring means acacia trees heavy with their beautiful blossoms. Delicate, beautiful, and the flowers are completely edible. This is a meal where nothing can be done ahead of time. The flowers are best picked right before you plan to fry them and they must be eaten almost immediately after cooking. It is a very fulfilling afternoon activity - to head out to harvest the flowers and head straight back to the kitchen and get frying. Though nothing can be done ahead of time, everything comes together very quickly and you will be eating these finger-licking good treats in no time.