It's been unbelievably sunny and warm in Seattle, and last week we were invited over to a friend's for a backyard barbecue. These friends were house-sitting for a couple that owned a fancy grill and we made great burgers, grilled asparagus and a simple salad. It was almost enough to make us want to buy our own barbecue this summer — but not quite.

May is usually the month when your local CSA starts gearing up for the soon-to-come avalanche of summer bounty.  Whether you live in warmer climes and are in the throes of strawberries, peas, asparagus from your year-round box or you're just starting up again after having the winter off, it's an exciting time for fresh, local produce.  But it can be a challenging time, too, especially when unfamiliar or overly abundant vegetables show up.  Read on for a roundup of tips to help you manage your CSA experience.

As I was spooning my way through a bowl of strawberry-rhubarb ice cream this past weekend, I got to thinking. Strawberry and rhubarb are old pals, of course, and rhubarb is definitely great all on its own — but there are so many late-summer fruits that totally miss out on the rhubarb party! Rhubarb-peach? Blackberry-rhubarb? I want these combos in my pie! The best solution is to start freezing.

Yesterday Emma and I shared a little peek into my new cookbook, Bakeless Sweets, and today I'm going to give you the goods: a recipe! I had a hard time choosing which one to share with you (Pistachio pudding? No-bake creme brûlée? Raspberry yogurt squares? Tiramisu?) but I settled on this tart lemon icebox cake for a very particular reason. 

Chiffonade is a very pretty word for the very simple process of slicing basil or any other delicate herb into very thin ribbons. The word sounds as light and airy as the spirals of basil themselves. A chiffonade of basil is also an easy way to add a bright touch of green — and the fresh taste of basil — to your spring and summer dishes. If this is technique is unfamiliar to you, this guide will take you through each step.

Strawberry season is starting! Strawberry season is starting! You'll find me stuffing strawberries in my face from now until the last pints leave the farmers' market. These scones are a riff on one of my favorite combos: fresh strawberries dipped in sour cream and coated with brown sugar. They're just the thing for a lazy weekend brunch with the windows open and bottomless cups of coffee close by.

Where I come from, the first thing to show up at the market is rhubarb, not strawberries. So as temptingly spring-like as a strawberry rhubarb pie might sound, if I were to make one now, it would be with strawberries flown in from a faraway place. 

Besides, why mess with rhubarb? Have you had it on its own? It's edgy, indeed. Sour and bright, it needs some sweetness, but not too much. 

Folks, it's spring and you know what that means? Picnic season is right around the corner. If you entertain like I do with food sitting out buffet style while kids and dogs run around, then these new containers might be something you'll want to watch out for!

I have never been to the Kentucky Derby, but every year my family and friends celebrate it as if we were racing heirs from Lexington. Our standard menu includes everything from ham biscuits, hot browns, and homemade Derby pie. A few rounds of Mint Juleps, of course, are a must. This fresh take on the classic, with pineapple chunks, spicy ginger syrup, and a sprinkle of black peppercorns, will be your go-to from now until summer meets its final days.

You know those recipes that makes beautiful lunches and feel like a special treat, but that actually don't take all that long to make if you plan in advance? The ones that graduate to dinner in a snap, and then family and friends begin requesting it? This spring grain salad is just that — it combines hearty einkorn wheat berries with sweet mango, fresh cilantro and parsley, crisp sunflower sprouts, crunchy toasted pepitas and a creamy avocado dressing. Perfect for spring, perfect for anytime.