If it’s high summer and there are tomatoes (and it wouldn’t be summer without tomatoes), I’m making caprese of some sort. Maybe every week. I don’t stir up chimichurri quite that often, but unlike caprese it shows up throughout the year mostly with pork (love it with ribs!), but sometimes on beef or shrimp or ________. A couple of weeks ago I made three of my Chimichurri Pork Chops only because the package had 3 in it–weird, I know. What to do the next day with the lonely fellow left on the platter? I had fresh mozzarella, zucchini to grill, plenty of tomatoes, and why not serve a hybrid of caprese and chimichurri pork layered with grilled zucchini? Since chimichurri is packed with other fresh herbs, the basil could be skipped. A big handful of fresh greens at the center would set the seal on this stunning deal. I’m wanting it again already.Continue reading
If the goal of feeding folks in the summer is to keep the cooking and the heat at a minimum, I’m in. As my friend Jodie says, “I turn into a troll when the temperature gets above 65 degrees F.” Even it it’s not terribly hot outdoors — or is, in fact, lovely — my house seems to turn into a hot box on June 1 every year. Of course that’s just one reason Americans grill (the contemporary version of the separate summer kitchen) and eat outdoors anytime we can. The other is we’re inordinately attached to kicking back for three months every year. Or we say we are anyway.Continue reading
If you’re not trying to get healthy this month, you might still want to read this week’s post featuring main dish salads. Even if all you managed to accomplish was to clear out your entire cellar’s store of Pinot Noir but skipped every red, green, and silver Hershey’s kiss you encountered (and so didn’t gain an ounce in December), you could drum up interest in hefty, heart-warming and filling whole meal salads–if nothing else but to figure out what to do with leftover steak (leftover steak?!), those couple of lonely pork chops, an oh-so-sad single portion of salmon, one languishing chicken breast with wing attached, or perhaps only a drawer full of vegetables and cheese with little else to recommend them but a poached egg or two and maybe a bottle of Sauvignon Blanc.
Every year on January 2, many people around the world wake up knowing they’re just one cookie away from a bigger pants size. Gyms memberships rise, WW (Weight Watchers) Workshop chairs fill up, and dog walkers double their pet’s exercise along with their own. I began WW for the 4th (5th?) time just before the start of December, so while I didn’t wait until after the Christmas fudge tin was empty, I did move into this arena right upon finishing the last piece of pumpkin pie with whipped cream.
Correction: If you printed this recipe on July 5, there was a mistake in the ingredients for the blue cheese salad dressing. It is corrected today, July 6. Thanks and apologies.
Mid-summer heat. I’m doing a slow burn while the garden is drooping perilously and the grass is being watered daily simply to survive. 4th of July is over and maybe you, like me, are burger-ed/brat-ed out. The thrill of the grill might be gone or at least waning. It’s the time that stretches between holidays without another one in sight until Halloween unless you count that last gasp of summer Labor Day BBQ. I kind of like that part.
This week marks the beginning of weekend picnics, warm holiday get togethers, nights in the backyard, weeks at the beach, days at the cabin, and all kinds of thrilling grilling on your balcony or patio! For fun, I ran through my TOP FAVORITE original summer sides on More Time at Table and brought them all together in one place just before Memorial Day. I’ll keep perusing my files and as I find other luscious things I think you’d like, I’ll stick them in. Be cool!
Watch for upcoming kids’ recipes!
Earlier in the spring, my Facebook friend, cooking student, and More Time supporter/follower Emily Nolan and I talked a little about a summertime cooking class for her daughter Addie (below), who’s a girl very interested in food, nutrition, caring hospitality, and the cooking process itself.
In fact, Addie had attended one of my Healthy Living Cooking Classes at First Congregational Church, Colorado Springs, last year–something I hadn’t remembered! (By the way: Emily’s a an Online Health and Fitness Coach should you need one– pic below.)
Give me a cold day. Any cold day. Let me have time and peace to stir together something that incubates in my oven gently easing its teasing, come-hither aromas throughout the house and drawing near all who enter. Add an entrancing, captivating book waiting for me during that 3-hour parole and I am a happy girl. Ok, include a balanced, but lofty bottle of wine and the deal is sealed.
Before we went camping up near Rocky Mountain National Park last week–a post on that coming up —
Antipasti platter or, in Italian, un piatta di antipasti. A bit dear, but consummately satisfying for a special occasion.
Every year about this time, there’s a night when we have only wine, cheese, and fruit for dinner. We eat it in the cool basement on three trays–one for each and then the cheese platter between us on the third. An old movie plays on the tv. There’s not a salad or even a cooked vegetable and definitely not any sort of cooked meat. The wine is icy white or rosé. Sometimes even the grill feels too much to do or too hot to light.