Here it is, September already, and I’m in full-on denial. Maybe that should be “fall” on denial! I keep seeing little signs of fall, although you wouldn’t know it by the weather. Or the glut of fruits & veggies at the store. The gorgeous Colorado peaches (I think some of the best) inspired this Arugula & Peach Salad with Feta & Bacon.
Arugula & Peach Salad with Feta & Bacon
Are any of you big fans of Pinterest? I am, although I tend to go in spurts, and I really tend to pin more things than I could possibly make in a lifetime – make that several lifetimes! Well, here’s a recipe similar to one I’ve seen floating around on Pinterest: Feta & Spinach Stuffed Chicken Breasts.
Spinach & Feta Stuffed Chicken Breasts
Are you like me? When you’re waiting at an office or for an appointment, do you read all the food magazines first? And if there aren’t any, do you read others from the back to front because the recipes are in the back? That’s exactly how I came across this recipe from Better Homes and Gardens* for Stuffed Chicken Roast. I practically drooled over it! I was obsessed – I knew I had to make it!
Stuffed Chicken Roast – photo from Better Homes & Gardens
I watched an episode of Diner’s Drive-Ins & Dives the other day, Land to Sea and they featured the Black Pelican Oceanfront Cafe in Kittyhawk, North Carolina. I was wowed by the Black Pelican Citrus Rosemary Brined Chicken with a Saute of Vegetables, and I couldn’t get it off my mind. Of course, I looked for the recipe and couldn’t help be bummed that it wasn’t one of the recipes given on the DDD website.
Black Pelican Citrus Rosemary Brined Chicken
Cream of Spring Vegetable Soup is a beautiful soup, despite being green! It’s also a simple and sneaky way to get almost anyone to eat their vegetables. Eat them, they will, and they’ll darned well like them – prepared like this! 
Cream of Spring Vegetable Soup