Every couple of days we carve a pumpkin, enjoy it for a night or two then transform it into pumpkin oatmeal, soup, or - my favorite - pumpkin pancakes.

During the summer, I can’t wait to use my fresh basil and tomatoes for focaccia bread. I’ve used jars of yeast of the years with this recipe.

With the stretch of hot weather, I’ve recently discovered a delicious, sugar-free and even healthy version of this summertime favorite - yes banana ice cream!