Rhythm Of The Home

Summer in the Kitchen

June 24, 2014

My favorite time of year to cook is summer. Growing up in Northern California taught me an appreciation for seasonal and fresh foods, and while I enjoy every season’s own taste and goodness, Summer has a sweetness, a freshness that is all its own. There is something magical about biting into the first local strawberry, or the last cherry tomato of the harvest. Choosing my menus based on what is in the garden or at the farmer’s market makes cooking a bit more fun and spontaneous.

One of the requests that I hear from my boys every year is to take all their meals out of doors. Picnics become the norm, and our kitchen table is replaced by our patio table as we eat breakfast and lunch and dinner under the sky. There are a few staples that I just could not go without, and this year flavored lemonade, veggie pasta with basil aioli, and raw vegan pie are just a few that will grace our table (or picnic blanket) often.

Making homemade lemonade is one of those sticky sweet traditions that I remember with such fondness from my childhood in the northeast. My tiny town in suburban Boston would be littered with stands selling fresh lemonade for a nickle, and there was never a hot day that went by that my mother did not allow me to indulge.

Today making fresh lemonade holds the same appeal, and adding pureed fruit has become a welcome addition. Cherries, strawberries, raspberries, and blackberries are perfect for changing this up, and the addition of rosemary, mint and basil adds a special kick. Cherry lemonade is on our summer solstice menu, and steeping this drink with rosemary for a few hours creates an aromatic drink for both children and adults alike. It can also become the base for an afternoon cocktail with friends.

Cherry Rosemary Lemonade

3/4 cup raw sugar
1 cup water
Juice of 6 lemons
4 cups cold water
1 cup cherries, pitted and chopped.
2 sprigs fresh rosemary

In a small sauce pan, combine sugar and water and heat on low until sugar is dissolved. Allow to cool. Add the syrup mixture to the lemon juice and the 4 cups of cold water and stir. Pour the lemonade into a blender and combine with the cherries. Add the rosemary sprigs to a pitcher and pour the cherry lemonade over it. Allow to steep for 2 hours. Serve over ice.


No matter where a picnic is held, from our backyard to the banks of the Poudre River, I like simple and fresh cooking. Packing my basket should be simple, and clean up almost non-existent. Pasta salad has been a tradition in my family since long before I came along, and that tradition has come along with me as I have had children. Although a great pasta salad is always a hit, we are also a gluten free family who has had their fair share of misses in the pasta department.

Gluten free pasta tends to soak up sauce quicker than standard pasta, and so when creating a cold (or room temperature) pasta dish, I like to make a sauce that is thick, creamy, and will hold up to the GF pasta.

Pasta Salad with Tomatoes, Prosciutto, Zucchini, and Lemon Basil Aioli


4 oz prosciutto
1 small zucchini
16 golden or red cherry tomatoes
Basil, torn as a topping
1 lb pasta


2 Tbsp olive oil
1/2 cup packed basil leaves
Juice of one lemon
1 medium garlic clove
2 tbsp mustard
zest of 1/2 a lemon
pinch of salt
1/2 cup light olive oil-based mayonnaise
Pinch of cayenne

Cook the pasta according to package directions. While the pasta is cooking, add your prosciutto to a pan and sautee until golden brown. Set aside. Slice zucchini in ribbons, and cut the tomatoes in half. Set aside.

To make the aioli, process of all of your ingredients together in the bowl of a food processor, and set aside.

Once your pasta is done cooking, add to a large bowl, and toss with vegetables. Add the aioli and stir until the pasta is completely coated. Top with torn basil and prosciutto.

Serve warm, at room temperature, or cold.

Of course, no picnic is ever complete without the addition of pie. Recently I have fallen in love with the creamy and incredibly good for you raw vegan pies. There is something so satisfying to eating a delicious and healthy treat at the end of each meal. I first learned about how to make this type of pie from Heather of Beauty that Moves, and her recipes continue to inspire many changes in our diet and well being.

On of our family’s favorites is raw vegan lemon cream pie with blackberry coulis. The recipe is simple, the taste fresh, and the smiles plentiful. We hope that this recipe will be enjoyed by your family as much as it has been by ours.

Raw Vegan Lemon Cream Pie with Blackberry Coulis


1 cup pecans
1 cup walnuts
1 cup dates (pitted and soaked overnight)
1/2 cup shredded coconut
1 tbsp agave nectar
1/4 tsp cinnamon

Pie Filling

3 cups of whole cashews (soaked overnight)
1/2 cup agave nectar
4 dates
Juice of two lemons
1/4 cup coconut oil melted
3 tbsp. cold water

Blackberry Filling Base
6 oz. Blackberries

Place the pecans and walnuts in the bowl of a food processor and process until finely chopped. Add remaining ingredients.  The crust should just stick together. Press it into the bottom of a deep dish pie plate, and freeze until filling is ready.

Blend your blackberries in the bowl of a food processor or a blender until just slightly pureed. Pour into your crust.

For the filling, add all of your ingredients into a blender and blend until creamy. If the mixture is too thick, add 1 tbsp of water at a time. Pour the filling over the blackberry filling, and freeze until firm. You can eat as is, or top with blackberry coulis.

Blackberry Coulis

Add one cup of blackberries and 2 tbsp agave nectar to the blender and blend until smooth. Pour over the pie and enjoy.

Summer in the kitchen is so very sweet, and from our table to yours, we wish you the best that the season has to offer.














ROTH13Past projects from Rhythm of the Home

First, thank you so much for the comments and emails from yesterday’s post. I am always so uplifted by you all, and I can’t believe how much support and care you have given to my family and I over the years. Thank you Thank you.

Today is a hard day. After four years, 16 editions, and 1195 published articles, Bernadette and I said goodbye to Rhythm of the Home with this final holiday launch. It was one of those monster decisions. The magazine has been a major influence in our lives, and something that we poured our blood, sweat, and tears into. It is such a strong community of creators and writers, and letting go of that is by far the hardest part.

The face of online writing and publishing is shifting, and rapidly, and Bernadette and I did not want to ever charge for ROTH. It was our sincere goal to keep the magazine free, and open, and available for everyone to read and contribute to. It was in that spirit that we chose to end our run.

I can not say thank you enough to everyone who contributed, read, and supported ROTH. We have a really heavy heart today, and I don’t think that will fade easily. The magazine will stay open for years to come, and we hope that everyone will stop in each season to gather what they can to create the traditions and memories that we were aiming for when we started. I always love to go and look through the old editions, especially that first one. Oh my, we were so lost on what we were doing back then. We were still shooting pictures, and baking bread, and sewing tea towels the day before we launched. It was chaotic, but it was a blast.

I wrote two final pieces for this edition: Pursing your Dreams, and Becoming the Storyteller. Both were really close to my heart, and a good note to end on. I hope that you enjoy them.

I suppose now I will have to save all the crafting and creating goodness for this space. For now, I think that I will take the weekend to read through this new edition, reflect on the past pieces, and enjoy the goodness that the magazine has given.