Serves 4

Pumpkin Seed Pesto

1/2 cup of pumpkin seeds, roasted

1 large clove of garlic

2 tsp capers

1/2 cup of fresh italian parsley

1/2 cup fresh basil

3-4 tbsp fresh lemon juice

2 tbsp olive oil

1/4 cup water

Preheat oven to 325. Evenly distribute the pumpkin seeds on a baking sheet. Bake for 3-5 minutes or until slightly golden. Remove from the oven and let cool. Add all of the above to your food processor and mix until fully blended and smooth.

Pasta 

4 servings Pasta of choice, I used vegetable pasta

2 peaches, pitted and sliced

1 med zucchini, sliced in half moons

Feta, for topping

Cook 4 servings of desired pasta. While the pasta is cooking grill the peaches and zucchini. First take a ziplock bag and add the raw zucchini and peaches. Add 1 tbsp olive oil or safflower oil. Seal the bag and give a little shake making sure to coat everything. Place the zucchini and peaches on a grill over medium heat for about 3-5 min per side. You want them to be tender but not falling appart.

To serve: Toss the pasta with desired amount of pesto. Gently mix in the zucchini and peaches. Top with feta and a sprinkle of salt and pepper. Enjoy!

*Note: Pesto can be stored in the refrigerator for up to 3 days.

We decided to take advantage of our Family Day long weekend by inviting a few friends over for a bit of food and a little play time with Poppy. The flirtng was instant as Pop began to work her magic. Sharon was the first recipient of the our little one’s flirty flirty ways and then it was on to the boys. There was a ton of fun to be had with jumbo chalk, books, bowling, and a few tattoos ( thank you paul for teaching poppy it is o.k. to draw on something other than paper ).  Top it all off with a little dance party and I would say the day was a sucess.

Makes about 15 med-small biscuits 

For the biscuits:

2 1/4 cups all purpose flour

2 tsp sugar

2 1/2 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

6 tbsp butter, chilled and diced or grated

1 cup feta, crumbled

6 stalks scallions, finely chopped, green parts only

1 cup plain yogurt ( I used greek 2% )

preheat the oven to 450. Line two baking sheets with parchment paper and set aside. Sift together the flour, sugar, baking powder, baking soda and salt. In your stand mixer using the pastry attachment add the dry ingredients and cut in the chilled butter. Using the paddle attachment fold in the feta and scallions. Now add the yogurt and mix until just combined. Place two inch balls of the dough on the prepared baking sheets and bake for about 15-20 minutes or until the tops and bottoms begin to turn a nice golden brown.

for the spread:

1/4 cup cream cheese

1/4 cup sour cream

1 tsp lemon juice

1/2 tsp lemon zest

1 heaping tbsp dill, coppped

1 heaping tbsp scallions, chopped

Add all of the above to your food processor and mix until combined.

Additional ingredients:

300g smoked salmon

capers

Lemony Greens:

1 small tub of mixed greens

lemons

olive oil

baby tomatoes

cucumber

red onion

To assemble:

cut biscuits in half, add a good sized dollop of the cream cheese spread and top with smoked salmon, capers and some lemony greens. We served these with a side of scrambled eggs and a little side salad made with leftover lemony greens, some red onion, heirloom tomatoes and cucumber. Enjoy!

*recipe adapted from baconeggcheesecake