Maple Fig Shortbread Bars

Eat Well Edibles Recipe

There is a definite seasonal urgency to cooking, especially this time of year. One minute you’re on top of the game, the next Mother Nature snatches away your favorite ingredients without warning. Removing her wrench from my plans is where you will currently find me.

Originally conceived to capture the final harvest of fresh figs, our tree took an early holiday, and has since been put to bed. But I’m a sucker for fig cookies, and darned if this setback was going to impede my weekly baking therapy — dried, it is!

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Blistered Tomatillo Jalapeño Salsa Verde

Eat Well Edibles Recipe

A salsa is only as good as its components, and our favorite green salsa is as good — and simple — as it gets.

Broiler (or grill) blistered tomatillos, jalapeño and garlic are blended with fresh cilantro. Then, minced raw onion gets stirred in just before serving to add texture. The result is bold, vibrant and almost fruity; not too spicy; perfect consistency to dunk into or spoon over.

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The Easiest Summer Side Salad

Eat Well Edibles Recipe

I’m posting a couple days earlier than usual to share this no-cook summer dish ahead of the upcoming Independence Day holiday — a recipe that is, and forever will be, a summertime staple on my family table. (Hi, Dad!)

Crisp cucumber and vidalia onion slices are a classic pair tossed in vinegar and dill, with just a bit of salt and sugar to balance. Flowering season of our garden chives winding down, I took the liberty of embellishing mine with crushed blossoms for color and flavor.

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