So I thought I’d do something a bit different this week and show you my kitchen and the work we did on it. This is partly to mix things up… but also mainly because I can’t use my kitchen right now. This weekend we’re treating our tile floors in to give them a deep clean and protect them better from getting stained so we can’t walk on the floors for a little while while the product dries. This post will also be a bit longer and more personal than the past few recipe ones, so let me know what you think!
We are big fans of banana bread in this house. There are always frozen bananas in our freezer ready for baking at a moments notice. Sometimes I just get a craving, and banana bread is the only food that will satisfy. I’ve baked it so many times I hardly need a recipe for it anymore.
Maybe you’re asking why I’m talking about bananas when you thought this was gonna be about apples? Well that’s because I thought I would mix things up using seasonal fruit to make a similar dessert. This is inspired by banana bread in the sense that its loaded with fruit, made in a loaf pan, and is perfect for breakfast, snacking, or dessert. I always look forward to apple season so I’m excited to experiment with new ways to use them!
Now that we’ve reached September I think we’re all looking to get back into some good routines. Whether it’s school starting up or just going back to work after some much needed vacation, September is like a fresh start that enters our homes bringing with it crisp air, anticipation, and a newfound energy to take on new things. And I find this dinner is perfect for this time of year. It’s easy to prepare on a weeknight and it feels so wholesome and comforting.
Honestly, if I could only eat one meal for the rest of my life it would probably be this one . It’s a combination of some of my favorite foods, its quick to make and it’s both healthy and satisfying. It’s rich in autumn colors and packed with nutrients. I love the combination of the roasted sweet potatoes with the fresh kale. The crispy chickpeas add protein and also act like little croutons while the tahini sauce brings a creaminess and depth of flavor.
Let me tell you guys about one more tart… and then I promise I’ll move on to other things. It’s just that they are so good, so simple, and just what you need this time of year. This quick tomato tart with some salad on the side and a glass of rosé makes the perfect summer meal.
Honestly during the summer I could make this tart at least once a week and never get bored of it. The flavor of the heirloom tomatoes shines strong with a base of mustard to compliment them. I’m sure you could add other veggies to this and create some variations, but I like to keep it nice and simple.
Something I love about France in the summer is the bounty of delicious, juicy produce. Tomatoes, peaches, nectarines are everywhere in seemingly endless quantities as we devour them while the season lasts.
One of the best things to do with them is throw them into a simple tart to bring out their bright flavours. You can use this recipe here more as a template to work with whatever fruit you have around and in season.