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BUILD-YOUR-OWN BLT BRUNCH BOARD
Anything goes here. This is a no-brainer for an easy summer brunch or hors d'oeuvre party. Starting with the season's best vine ripened tomatoes. If you're not growing your own, hit the farmer's market and select a variety of slicing tomatoes. It's nice to have 2 to...
ZUCCHINI HATCH PEPPER FRITTERS with Sharp White Cheddar and Tomato Avocado Confetti
Damned zucchinis. They made me do this. These were damned good though. This recipe was developed solely out of necessity to use the mega number of zucchini we have these days. It was a cooler day, so I wasn't concerned about heating up our oven to cook these, but...
MEDITERRANEAN ROASTED GARBANZO BEAN SALAD with GREMOLATA
This simple Mediterranean inspired salad makes a huge statement. Citrus, spices, and fresh elements make every bite pretty special. Especially if you serve it with grilled artisan bread to soak up the juices. The secret ingredient is gremolata that serves as both a...
SPICED RICE PLATE with LEFTOVER GAI YANG GRILLED CHICKEN and VEGGIES & CHILI RICE WINE VINAIGRETTE
Using leftovers to make a completely different dish is my thang. Everything you see was featured the day before. You can create incredible meals with just about any leftovers ~ soups and salads are the easiest. We just so happened to have grilled vegetables, gai yang...
MAC’S PINEAPPLE RUM HOCUS POCUS
My husband has a new thing ~ white rum cocktails. So every Friday night he plays around with concoctions that include different enhancements, herbs, sparkling waters, etc.. They're all really good, but this one was particular good to me. Could have been the 96...
GRILLED APRICOTS with CREME FRAICHE & PISTACHIOS
I love grilled fruits. Last year our peach tree exploded and we had more peaches than one family should have, so we experimented with some different recipes, including grilling them. We had them as desserts, in chutneys, in salsas -- just sooo good. So when we found...
5-INGREDIENT HOMEMADE RICOTTA
This is a simple homemade ricotta recipe from NYT that I just found in my inbox. We just featured a yummy ricotta hors d'oeuvre idea on July 24th (you can find it on our blog page), so I thought I'd toss this into the mix for your consideration. I changed NYT's...
GRILLED SALMON with LEMON PURSLANE SAUTE’
NW wild caught salmon is one of my favorite foods of all time. I like it simply seasoned with salt, pepper and a squeeze of lemon and sometimes fresh dill. Grilled skin side down until medium rare. That's it. Simple and delicious. In our household of four, only two...
MINESTRONE VERDE’ with ORGANIC BASIL PESTO (or vegan pistou)
This soup is a different than our traditional tomato rich minestrone. We make this version with fresh green vegetables and herbs and finish it with either a basil pesto or a basil pistou for our vegan soupers. Both sauces add a rich, but clean "greenosity" that takes...
LEMON WHIPPED RICOTTA with ROASTED HEIRLOOM CHERRY TOMATOES
Summer calls for cool, easy to prepare - often portable foods. We love being in our backyard for meals and entertaining. Roaming through the gardens with something tasty in your palm is the ultimate dining experience for me. Well, I do love a good sit-down fancy feast...