Susan Can Cook

This is the spring of apricots. Last year was the spring of cherries. I love it that I can rotate through the seasons again and again and ...

 Maui Island Breakfast.  Prepared with the biodegradable plastic knife from our Hawaiian Airlines lunch box.  Yogurt, guava jam, lili...

Strawberries and ginger make another appearance on my little blog! Most people don’t think of using ginger with spring and summer fr...

Pretty, don't you think? Back in July of 2010, I used my Grandma Betty's zucchini relish recipe and added a couple of jalapeno...

Summer time is salad time. We aren't quite there yet, but Summer's goodness is already showing up at the farmers' markets. Th...

I love blueberries. It's hard to not just eat them. They are kinda like the chips of the fruit world - you can't eat just one. Or...

This salad combines some of my favorite flavors. It is sweet and cool and refreshing. I made it as an accompaniment to a spicy red curry ...