Two new summer recipes

A bright salad, a not-too-sweet treat, and a reminder to enjoy what's in season.

I have to say growing a garden with a toddler is a lot more fun, and way more messy! This season I’ve been able to show Skylar what asparagus looks like as it pokes it’s way out of the dirt. Currently she’s obsessed with our snap peas in the garden. Her tiny hands have a way of finding every single snap pea on the plant, even the one thats a little too small to pick — she picks them anyway. ha! But honestly, if this is how she likes to eat her vegetables, so be it!

I always love using whats in my garden to cook, and I appreciate this season and the ritual of growing my own food for inspiring me to cook at home more. Even if its just adding some homegrown herbs into literally anything, (and everything!) it makes the whole process feel more romantic. And I’m totally into that — romanticizing even the most mundane things.

This week I’m sharing two recipes that are new to me. One is bright, fresh, and packed with all the green things I crave this time of year. The other is the perfect little something to enjoy with an afternoon coffee or cup of tea when you want a treat that feels special without being overly sweet.

Here they are for your cooking pleasure!

Early summer asparagus salad

There’s something about an early summer salad that feels like a reset - bright, crisp, and full of life. This salad celebrates some of this transitional season’s best produce: tender asparagus, sweet snap peas, and vibrant green peas, all tossed together with creamy goat cheese, fragrant mint, and a simple lemon-olive oil vinaigrette. The crunchy seasonal vegetables are coated in such an herby, lemon-forward dressing. How nourishing and effortless!

What makes this salad special is the contrast of textures and flavors. The snap peas bring their signature juicy crunch, while the asparagus delivers that unmistakable earthy, grassy flavor that signals summer is here to stay. Crumbled goat cheese adds a tanginess that balances the brightness of the lemon dressing, and mint has a cool finish that ties everything together. It’s the kind of meal that tastes like a farmers’ market haul in a bowl.

Even better, this is a quick, mostly no-cook meal that comes together in minutes. With upcoming summer heat, there is no need to spend time standing over a hot stove. This salad is wonderful for warm afternoons, casual lunches on the patio, or those evenings when you want something satisfying without turning on the oven. Let me know what you think!

Makes 4 servings. Cook time: 10 Minutes

Ingredients

• Handful of snap peas, trimmed

• Bunch of asparagus (6-8 spears), trimmed and cut on a bias

• ¼ cup peas (either frozen or fresh)

• ½ lemon, juiced

• ¼ olive oil

• 1 garlic clove, minced

• Salt and red pepper flakes to taste

• 1 heart of romaine lettuce, chopped

• ¼ cup mint, chopped

• 2 oz goat cheese

• Scallions for garnish

Directions

1. In a large pot, bring water to a rolling boil.

2. Add snap peas, cooking for 1 minute.

3. Add asparagus, cooking for another minute.

4. Add peas, cooking for 30 seconds.

5. Drain vegetables and run under cold water. This will maintain their bright green color.

6. In a mixing bowl, combine the lemon juice, olive oil, garlic clove, salt, and red pepper flakes. Whisk until combined.

7. Toss the blanched vegetables in the dressing and mix in the romaine lettuce. Garnish with mint, goat cheese, scallions, and thin lemon slices. Enjoy!

Orange cardamom almond financiers

These orange cardamom almond financiers are the kind of simple, elegant treat I love to have on hand for slow mornings, afternoon coffee breaks, or sharing with friends. Inspired by the classic French tea cake, my version leans into flavors that feel both familiar and a little unexpected: nutty almonds, warm cardamom, and bright citrus.

What I love most about financiers is their texture. The centers stay tender and moist, while the bottoms and edges bake into a deeply golden, buttery crust that’s crisp when you take that first bite. That contrast is what makes them so irresistible. The browned butter brings a rich, toasty flavor that pairs beautifully with the almonds, and the cardamom adds a hint of anise that is balanced by the orange. This treat feels far more complex than its short ingredient list suggests!

As you guys know, I am not a huge baker. But these little cakes come together with little effort it’s hard to say no to. So whether you’re tucking them into a brunch spread, bringing them on a picnic, or serving them as a simple dessert, these delicate financiers will satisfy anyone and be a moment to remember!

Makes 2 mini cakes.

Ingredients

• 4 tbsp butter

• ¼ tsp ground cardamom

• ¼ cup white sugar

• ¼ cup brown sugar

• ½ tsp salt

• 2 egg whites

• ¼ cup flour

• 1/3 cup almond flour (you can also use pistachio flour)

• ½ tsp baking powder

• Juice of ½ orange (about 2-3 tbsp)

• Zest of 1 orange

Directions

1. Melt butter over a small saucepan and brown for about five minutes or until the milk solids smell nutty. Add cardamom to bloom flavors, remove from heat, and cool slightly.

2. In a big mixing bowl, combine sugars, salt, and egg whites together. Whisk until smooth.

3. Add flour, almond flour, baking powder, and orange zest and stir until combined.

4. Mix in browned butter and orange juice. Chill mixture for 1 hour in the fridge.

5. Preheat oven to 350F.

6. Gently grease and flour loaf pans and spoon mixture equally into prepared pans.

7. Bake until golden brown, about 15 minutes.

8. Remove from heat and cool for 10 minutes before turning out onto a pan. The edges and bottom will crisp up more as they cool. Serve with a cup of warm tea. Enjoy!

I hope these bring a little bit of joy to your table this month. If you make either one, let me know - I love seeing what you’re cooking! Or even better? Share some of your own recipes so I can add them to my rotation ;).

Live, Learn, Lovewell

✌️Emma