This recipe was created based on the classic ‘Peach Melba’ flavors (a peach and raspberry mixture), enhanced with an almond cake, and transformed into a decadent trifle.

• 3 medium sized beets
• 2 cans chickpeas, drained
• 2/3 cup tahini
• 1/3 cup olive oil
• 1 cup water left over from boiling the chickpeas
• Juice of 2 lemons
• Zest of one lemon
• 3 cloves of gar

• 2 Tablespoons olive oil
• 6 shallots, finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Juice of 1/2 lemon
• Zest of one lemon
• 3/4 cup plain Greek yogurt
• 1/2 cup sour cream

The perfect customizable summer recipe to use up your abundance of garden squash and satisfy any comfort food cravings.

This salad is a quick summer side dish perfect to group with any barbecue.

I was raised outside Pittsburgh on our family farm. On the front of the property, there is a mini golf course and snack stand that was established by my grandfather in 1942. I have fond memories of helping my grammy serve pop and candy to our customers. The picture below was taken in front of the stand around 1963. Can you find me?

A few months ago

I am thrilled to be featured

Cake

• 2 cups of flour
• 3 t baking powder
• 1/2 t kosher salt
• 1 cup sugar
• 6 T cocoa
• 1 cup of milk
• 6 T butter, melted
• 1 1/2 t good vanilla extract

Topping<