I'm trying to come up with ways to use all of the summer squash that is ripening in my garden. This is not always an easy task! I've used it in soups and casseroles, tries it mashed and lightly seasoned, and simply sauteed. Any way I prepare it, it seems to be a hit. However, as my squash creativity is reaching the end of its life, I'm almost ready for squash season to come to an end!

Photo @ Kimberley K. Eggleston

Now, don't get me wrong. I am enjoying the last fleeting moments of summer. However, I could not help but to notice that some of the trees in my area are already beginning to turn to shades of amber, and a couple unseasonably cool days soon followed this acknowledgement. I could not help but to think of my favorite time of year, which is fall. This of course led to cullinary excursions in the kitchen such as freshly baked bread with bowls of creamy clam chowder. Although this is only a temporary change in the weather, according to the weather forecast, it was a pleasant reminder of things to come.

Photo @ Kimberley K. Eggleston

Blueberries, anyone? It has been a hot one the last couple days in the northwest. Cooking has been out of the question, but in an effort to not neglect my need for nutrition, I have whipped up a smoothie or two, loaded with nutrient-dense fruits. The latest fruit to frequent my blender has been sweet, delicious blueberries in this blueberry smoothie. Cool, refreshing, and made with only three ingredients, it is a simple solution to a hot-weather snacking need.

Photo @ Kimberley K. Eggleston

Certainly you never thought of cheesecake as being a low calorie food! I will admit, it is difficult to make a very low-calorie version of cheesecake. However, this creamy dessert with swirls of blueberries fares pretty well at 215 calories per slice when you consider that many other popular varieties come in at upwards of 400-500 calorie per decadent slice!

This is a great time of year to splurge on this Blueberry Swirl Cheesecake as fresh blueberries are readily available at the market. Frozen blueberries will work as well, but at least once per year, I prefer to make it using fresh berries.

Photo @ Kimberley K. Eggleston