Summer is a time for fresh vegetables and light eating. Salads seem to taste better and we become more inventive with their creations. As I have experimented with more and more greens throughout the years I have found that I enjoy peppery and spicy varieties much more than Romaine or the dreaded Iceberg!

I am a firm believer in supporting your local farmer and eating in a manner that helps everyone thrive. Yes I do go to the grocery store and I stock up on items that are not local such as avocados and mangoes but I do want to support farms in my area. A good friend of mine is one of those farmers.

John and his father are the epitome of farmers gone by, they work hard, cultivating the land and providing sustenance for those of us who don't have the time, dedication, or know how to do it ourselves. John runs a unique Community Supported Agriculture program in that he allows you to choose. I purchase a half share and each week I have the chose of 5 vegetables which allows me to experiment while taking home some great favorites. If you are interested in more information about Royal Acres Farm CSA you can find them on facebook. @RoyalAcresFarmAndCsa

This past week was the first pick up and I was loaded up with radishes, arugula, garlic scapes, bok choy and a basil plant. Arugula is one of my all time favorites, I love its bite and sass so today when I was looking at my overloaded fridge I thought a salad was in order but not any old boring salad, a salad with roasted radishes, beets, and rhubarb. The combination of flavors was delightful, sweet and earthy while a touch of lemon brightened the whole dish. I hope that you enjoy!

Arugula Salad with Roasted Beets, Radishes and Rhubarb with Goat Cheese and Lemon

1 cup Radishes

1 cup Rhubarb, cut into 1in pieces

1 Beet

2tbs Olive Oil

1 tsp Pink Himalayan Sea Salt

2 oz Goat Cheese

2 cups Arugula

Dressing

1/2 Lemon, juiced

1 tbs Olive Oil

1/2 tsp Pink Himalayan Sea Salt

1/2 tsp Fresh Basil, chopped

!/2 tsp Fresh Rosemary, chopped

Preheat the oven to 350 degrees. In a bowl toss the radishes with 1 tbs olive oil and a sprinkle of salt. Place on a baking dish. In the same bowl toss the rhubarb olive oil and salt and place on the same baking sheet. Rub oil onto the beet and sprinkle with salt placing into a piece of aluminum foil. Roast the rhubarb for 20 minutes or until softened, remove. Continue to roast the radishes and beet until a fork pierces easily.

Combine the dressing items in a small bowl, whisking vigorously.

Divide the arugula and toppings between 2 plates, sprinkle with goat cheese and top with lemon dressing. Enjoy and healthy eating!

Sometimes in life you encounter another person who makes you want to be a better version of yourself. Someone who inspires you to take risks and to live life to the fullest, while embracing each day as a new adventure. These people are rare because they challenge you, helping you to see your potential while initiating pure emotions ranging from joy, awe, intrigue, fear, and even touches of sadness. This inspiration of feeling and acceptance is essential in a world in which we are constantly hiding away from one another. So when you encounter someone who energizes you in this way it is only right that you return the favor, making them feel as special as they are and what better way to do so than with their favorite pie!

Spring has bounded onto our doorsteps and with it Rhubarb! The amazing, tart perennial that has often been used in Chinese medicine and has been found to eliminate cancer cells.

Rhubarb is often paired with strawberries in order to counter its tartness however, it is also usually loaded with sugar as well.

The recipe for these lovely little tarts is super simple and only requires a few ingredients. The filling combines rhubarb, strawberries, orange, honey, and a dram of whiskey or bourbon while the crust is simply made of nuts, popped quinoa, dates and coconut oil.

I felt it needed a little crumb topping so added Ezekiel cereal combined with coconut oil to create a little crispy crumb.

The flavor combinations of this simple pie were delightful, I hope that you enjoy and please do something nice for those who inspire you within your lives.

Strawberry Rhubarb Tart with Nut and Quinoa Crust and Crumb Topping

Makes 2 - 4.5in. tarts

Crust

1/2 Cup Mixed Raw Nuts

1/2 cup popped Quinoa

2 tbs Coconut Oil

6-8 Dates

Filling

2 cups Rhubarb, cut into 2 in pieces

1 cup Strawberries

2 tbs Whiskey or Bourbon

2 tbs Honey

Juice from 1/2 of an Orange

2 tbs Orange Zest

Topping

1/4 cup Ezekiel Cereal

1 tbs Coconut Oil

Preheat the oven to 350 degrees. In a food processor add the nuts, quinoa, and coconut oil. With the processor running add dates one at a time. You want to mixture to begin to form a ball and stick together but not be too moist. Divide the dough in half and press into the bottom of your two tart pans, working up the sides slightly. Put aside.

In a saute pan, add the rhubarb, honey, orange juice, zest and whiskey or bourbon, cooking over medium heat for about 5 minutes, until the rhubarb has started to soften. Add the strawberries and cook for another minute or so until combined, adding more liquid if needed. You want to rhubarb to become slightly tender but not mushy.

Divide the filling between your two pans. Take the Ezekiel cereal and using a fork, combine with the coconut oil until it starts to come together. Top, each tart with the crumb mixture.

Bake for 15-20 minutes or until bubbling. Remove and serve warm or cool. Enjoy and healthy eating!