Check out these beautiful cherry tomatoes I got from Promised Land Natural Farm at the Lower Makefield Farmers Market this week. Sweet and luscious, I could pop them in my mouth like candy (which I did with a few) ... but I also used some to make spaghetti pasta with shrimp, fresh garlic and leeks (also from Promised Land) and olives.  I roasted the leeks and garlic for a bit first, then mixed them with the tomatoes, olives and shrimp in the roasting pan and put back in the oven for a few minutes. With just a squeeze of lemon juice and some salt and lemon pepper seasoning what a simple, tasty way to end summer, nicely paired with a light, citrusy Spanish white - Lime Leaf Verdejo.
The rest I incorporated into a roasted cauliflower salad. I also got the cauliflower at this week's farmer's market - from Shady Brook Farms. It was gorgeous - snowy white, huge and no dark spots like those from the grocery store - so fresh. If you have never tried roasted cauliflower, you need to ... it is delicious! Like with other vegetables, the roasting carmelizes the cauliflower, giving it a slightly sweet, nutty taste. I broke it into small florets and placed on a foil-lined roasting pan, drizzled with a little olive oil, some crushed garlic and salt and pepper and baked in a 425F oven. It browns after about 20 min., so at this point I took it out, let it cool and then added the halved tomatoes and some peas, along with a sprinkle of chopped fresh chives, lemon pepper and a mustardy-lemon yogurt dressing (mustard, lemon juice, plain yogurt and a pinch of sugar). A yummy melding of late summer/early autumn flavors. Tip: this cauliflower was so huge that I had plenty left over, which I steamed and then pureed. Once cool, I spooned it into ice cube trays to freeze and use later in soups, stews, mac and cheese, stuffed shells, mashed potatoes. The neutral color mixes well with all these things,  providing an extra nutritional boost for kids!

The weather has been gorgeous this weekend - sunny, not overly hot, no humidity - perfect for scooping up late summer produce to combine with some early fall items, and throwing it all on the grill! I went to Charlann Farms here in Yardley today and got some corn, zucchini, tomatoes, cucumbers, ginger gold apples, some mini decorative pumpkins and an acorn and butternut squash (so psyched for roasted squash this week - will probably puree some to make a pot of soup too).
For dinner tonight we had grilled corn (cut the tips off the ears and soak in water for about 30 min, then grill at medium heat for about a half hour, right in their husks); some skewers of chicken sausage (Bilinski's Organic Italian Herb with Porcini Mushrooms flavor), zucchini, red onion and ginger gold apple - brushed with a mix of apple cider, dijon mustard and dash of honey; and homemade cornbread (from Jessica Seinfeld's Double Delicous! cookbook). Fresh, yummy and simple!

These are just as easy as a mix and so delicious!
Ingredients:
• ½ cup unsalted butter, melted
• ½  cup unsweetened cocoa
• 1 cup sugar
• 2 eggs
• 2 tsp. vanilla
• ½ cup flour
• ¼ tsp. salt
• Semi-sweet chocolate chips or chocolate bar (optional)
Directions:
Preheat oven to 350 degrees. Grease an 8-inch square pan or line with foil. Melt butter in saucepan over low heat. When melted, add cocoa and stir until cocoa is dissolved. Add sugar and mix well. Add eggs one at a time and stir until well combined. Stir in vanilla, flour and salt until all flour is blended. Pour into pan and bake for 15-20 min. Cool completely before cutting into squares.
Optional:
When brownies are done, immediately sprinkle additional chocolate chips on surface (up to one cup) or pieces of a thin chocolate bar. Wait about a minute and then spread with an icing knife or rubber scraper. The warmth of the brownies melts the chocolate and creates a thin frosting – yummy!

Just got back from a wonderful Disney vacation. As usual, the staff - "cast members" as they are called - were unbelievably friendly, happy and courteous. The upbeat attitude resonates throughout every location with the Disney stamp on it - from the Magical Express shuttle that picked us up at the airport to the resort, parks, shops, etc. This of course holds true in the restaurants as well, and an added bonus is that most of the food is actually really good. 
We had a free Dining Plan as part of our package - a snack, quick service meal and full service meal a day for each of us - so our choices were limited to what was included in the plan, but it was really ok. My only suggestion to Disney would be to allow folks to sub the dessert that comes with the full and quick service meals for an appetizer or salad instead. Even the kids were having trouble eating the dessert after awhile. Many times my husband and I just opted not to get it as we were so full.
Two meal experiences really stood out. First was a restaurant called Kouzzina by Cat Cora located in Disney's BoardWalk area which is an entertainment, dining and shopping area (kind of like a mini Downtown Disney) but modeled in the style of early 1900s boardwalks such as Coney Island and Atlantic City. Kouzzina, which means kitchen in Greek, features contemporary Mediterranean recipes selected by Food Network celebrity chef Cat Cora. The  ambiance is pleasant - there is an open kitchen with a wood-burning grill and oak-fired ovens, but we had a lovely romantic table on the other side of the dining room with a great view of the boardwalk area. Our children were safely being taken care of by fun Disney cast members in a nearby Child Activity Center while we dined. 
Our waitress was friendly and knowledgable, pointing out the entrees that were part of the dining plan, but explaining that of course we could order anything, it just would be priced as listed on the menu. She also described in full detail the three different olive oils we were served as a complimentary starter alongside some rustic bread for dipping, including the types of olives they were made from and the growing region. For drinks (alcoholic beverages are an additional price to the Dining Plan), I ordered the Greek Isles wine flight - three very tasty Greek whites (see photo). They were all delicious but I especially liked the Lefkos. My husband ordered a Cat Cora-recommended Cabernet Saviognon - also very good. We picked the Kouzzina Sampler as an appetizer (also an additional cost) - Choice of two Skewers (we picked Spicy Gulf Prawns and Sesame Lamb Meatballs), Marinated Olives, spiced cashews, Dolmades, Tzatziki Hummus and Grilled Pita. All were excellent. For our meals I chose Traditional Whole Fish - Pan-roasted with Braised Greens, Greek Olives, Fennel, and Smoked Chili. It was out of this world! My husband picked  Slow Cooked Lamb Shank - Served with Oven Baked Gigantes Beans and Pepper Sauce. He loved it as well - so much that he didn’t have room for dessert. I did, however and chose a trio of Greek yogurts - large rich dollops of thick, rich Greek yogurt topped with different intrigiung taste combinations - a rose-petal jam (heavenly!), a thyme-honey sauce and halva sesame crumbles. Outstanding - not too sweet and a perfect finish - it even paired well with the little bit of wine I had left.
The other really neat meal was at Marrakesh, located in the Moroccan pavilion at Epcot. My husband and I love Moroccan and Middle Eastern food but we weren't sure how our children would fare. We were happy to discover
the restaurant offers chicken fingers and other kid-friendly choices, so they were fine and also enjoyed the experience, which included an ornate, beautifully tiled dining room, traditional Moroccan musicians and even a belly dancer! I started with some very refreshing mint tea, and for my meal ordered the vegetable couscous - a perfectly seasoned variety of vegetables which  included carrots, squash, turnips, sweet potatoes and chick peas. My husband got beef shish kebab - grilled tenderloin with vegetables over rice. He enjoyed it very much as well! This time we both got dessert - Marrakesh Delight - fresh fruit salad topped with mint ice cream, toasted almonds and orange blossom water -delicious!!! 

Next time we go back to Disney I'd like to go during the autumn Epcot International Food & Wine Festival – an opportunity for food and wine lovers to “dine around the world,” sampling specialties from the various countries represented at Epcot from vendor carts located around the park. What a great way for people of all ages to learn about cuisines and cultures from around the globe!