In general I am not a big breakfast eater. Ideally, I like to eat my first meal at around 10am. That said, I love oatmeal and find it one of the more pleasant meals to start the day with. In the fall when apples are abundant I like to pair steel cut oatmeal with sauteed apples. Adding a little maple syrup to the pan once the apples have been browned in butter makes a delicious topping for a hearty breakfast.
If you have not developed a love for figs this is the time of year to try. When ripe they are juicy and sweet, but it is their unique texture that makes them extra special. This salad is simple enough for everyday but so pretty that it would also be great for a dinner party. I used butter lettuce from the farmer's market as the base. Add figs (cut into halves or quarters), grapefruit sections, and some chopped pistachios. For the dressing I drizzled the salad with extra virgin olive oil, a squeeze of grapefruit juice, balsamic glaze, and a little fleur de sel.
To see if figs are ripe press very gently - they should be soft but not be mushy. You will find several varieties at this time of year as well...the most familiar are black mission figs, but the rounder green calimyrna figs are also very delicious. There are several classic ways to eat them as well: paired with prosciutto, or on a crostini with mascarpone and a drizzle of honey, are among my favorites. I also love to eat them alone, or mixed into fruit salads for a little unexpected crunch.
fall, fruit, salad, vegetarian in FOOD 
During summer months crisps are such a delicious and easy dessert. If you make a big batch of crisp topping you can keep it in the freezer and assemble a great dessert in minutes...all you need to do is bake it, which can happen while you are eating dinner. The recipe below is enough topping for an 8 inch square but you can double it if you want to keep it in the freezer. Just use some for an individual crisp, or a little more to make enough for 2 or 4 people. Like granola, you can vary the recipe to suit your tastes. A base of oats, butter, sugar and flour can be added to in any number of ways. I often add almonds, coconut, cinnamon and ginger (see amounts below) but I vary it based on what I have. I find that berries alone get a little too soupy but if you add some apple slices or rhubarb that adds some structure to it. Peaches and plums are some of the best fruits for a crisp, either alone or mixed with berries.
P.S. The soft ice cream on top is the result of a homemade ice cream mishap...but that is a post for another day!
FOR THE TOPPING
1 cup oats
1/2 cup flour
1/2 cup brown sugar
1/2 cup almonds (can substitute pecans, hazelnuts, or walnuts if desired)
1/2 cup coconut
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1 stick cold unsalted butter, cut into 10 pieces
Combine everything except butter in a food processor and pulse to combine. Add butter and continue pulsing until the mixture is clumpy.
For an 8 inch square crisp, slice about 6-8 peaches to fill dish. Sprinkle 1-2 tablespoons of flour over peaches and stir. Top with crisp topping and bake in a 375° oven for about 45 minutes, or until top is browned and peach juices are bubbling. Set aside to cool for at least 30 minutes.
Last weekend Lauren and Ben took Lila strawberry picking and came home with a beautiful basket full of ripe strawberries. For years my mom has made frozen strawberry jam and it has always been my very favorite. She delivers a few jars each summer, and I am always tempted to hide them so that I can have them all to myself. And yet, I have never actually made my own. Well, Monday afternoon we did just that. The funny thing is that the recipe is straight from the pectin box (certo brand), and could not be easier...Bea and Lila practically made it themselves. Sorry Mom, your secret is out!
cooking with kids, fruit, jam in FOOD 
Now that local strawberries are popping up in farmer's markets I am inspired to eat them as much as possible. I am a fan of oatmeal year round, particularly McCann's steel cut variety. Fresh berries, a drizzle of maple syrup, and a bowl of oatmeal makes a pretty unbeatable breakfast in my opinion!
Strawberry rhubarb pie is one of my favorites and the rhubarb season is upon us. I love the tartness of the rhubarb as well as the body it gives to the pie filling. I enjoy making pies of all sorts but I find rustic pies easier to make than traditional ones...you don't have to worry as you roll the crust about whether or not it is the exact right size for the pie plate, or whether the amount of filling is going to give the pie the perfect height, etc. I just roll the crust, place it on a sheetpan (lined with parchment paper or a silpat) and then pile the fruit in the center. Fold the crust up over the fruit, sealing up any holes around the sides by pinching the crust together. Brushing the crust with a lightly beaten egg or a little ice water and then sprinkling it with some coarse sugar gives it a nice crunchy crust.
Rustic Strawberry Rhubarb Pie
1 recipe martha stewart pie crust
3 pints strawberries (1 1/2 quarts)
3 cups rhubarb, chopped into 1/2 inch pieces
3/4 cup sugar
1/4 cup instant tapioca (can substitute flour)
Juice of half a lemon
1 egg, lightly beaten
Turbinado sugar, for sprinkling
Make the pie crust according to the recipe but do not divide it in two parts before chilling - just form one disk and chill for at least 30 minutes.
Preheat the oven to 400°.
Cut the strawberries into halves, or quarters if they are quite large, and place in a bowl. Add chopped rhubarb, sugar, tapioca (or flour), and lemon juice and stir to combine.
Roll out the pie crust until about 1/8 inch thick. Transfer the crust to a sheet pan lined with parchment paper or a silpat. Mound the fruit in the center of the crust and fold crust up over the sides of the fruit, leaving the center open.
Brush crust with egg and sprinkle with turbinado sugar.
Place in oven and bake until crust is golden brown and juices are bubbling. Remove from oven and set aside to cool for at least 30 minutes before serving.