Asparagus is so beautiful this time of year, so I wanted to create a recipe around it. I made some basil and pumpkin seed pesto, and drizzled it on toasted bread with asparagus, avocado, and shaved Parmesan.
The berries that I picked up on Sunday were at the overripe stage by Monday, so I decided to let them macerate in some granulated sugar to pull out some juices and increase the sweetness slightly and to store a little longer.
We had a few friends over for drinks last week, and I thought it appropriate to provide some delicious snacks. This is what I like to do. The great thing about crostini is the versatility you have when preparing. I chose a soft and creamy goat cheese base and added a few of my favorite ingredients for toppings. A little fancy, a bit of color, and we can now call it a party.
Because we've had such a dry hot summer here in Seattle, the grapes are thriving. There were multiple varieties to pick from, but I wanted to fill my basket with Jupiter grapes and only Jupiter grapes.