It is a chilly and grey day in LA. Which simply reminds me that it is not yet summer. So to warm up my soul and celebrate the changing spring season, I decided to put together this little gem that is both savory and light.

This combination of flavors brings me back to summers spent in the Austrian Alps, helping my sister at her small cafe. Salads there were bitter and light and usually served family style.

I am not now, or have ever been, a big Caesar Salad person. Probably because creamy dressings really aren't my thing.  So, when my sister suggested making a Roasted Red Pepper Caesar Salad, I was like.... nah....  But, then I thought about it -- and I thought about how many people love such salads and are going out of their way to purchase ready made dressings, filled with unnecessary saturated fat and chemicals.

A modern take on an old tradition. I will still always crave a simple tomato based baked beans on a piece of buttered toast, but this lemon and dill white bean salad is by far a healthier choice, filled with more protein and when paired with fresh homemade hummus, avocado and mozzarella is quite a delight.

As a believer in superfoods, I try and use every opportunity as a chance to get the goods in. This time I used Nutra Organics Superfood latte powders.  With their vibrant colors and sweet flavors, they are the perfect additions to a sweet treat.

When I look at this slab of baked heirloom tomatoes and stonefruit the words "Spring is Coming"  quickly rings silently in my mind. Yes, we still may have roughly six weeks til that day, but in Los Angeles the warm days and blooming trees say otherwise.

As summer is quickly ending and the cool breezes of fall begin to blow, we start to see the seasonal change in our back yards and at the grocery.  However, as we still have a good few weeks of warm weather at bay, I have created the perfect exchange of season spritzer that will cool you on a hot September day and help bring in fall.