Tag: Summer

Grilled Golden Beet and Chicken Salad with Crispy Goat Cheese

Grilled Golden Beet and Chicken Salad with Crispy Goat Cheese

I’ll admit that when I grabbed a bunch of organic golden beets at our local grocery, King Soopers, the other day, I hadn’t a clue what I’d do with them except my main squeeze loves beets and I was bringing them home no matter. They looked all gorgeous, fresh and brightly colored with crisp whole greens attached, despite the healthy dirt around the edges. So whatever happened in that kitchen with those beets, it was going to make him happy. When folks say, “Food is love,” there’s something to it. More on that at the end. Because I regularly make goat cheese spread for our summer appetizers or even lunches while our herbs are plentiful, I always have a big log or two of chèvre (the plain white fresh goat cheese sold in nearly any grocery store) in the fridge. I had no problem considering a riff on the quintessential beet and goat cheese salad made by lots of cooks and in many restaurants worldwide. (Is that something you make or order if it’s on the menu?) What I didn’t like the idea of was turning on the oven for the hour it takes to roast those beets. Boiling them sounded worse, messy, and way too steamy for July. Why couldn’t I grill them in a grill pan on the stove? I thought about grilling them whole or in quarters, but that would take just way too long. Do people grill sliced beets? It seems they do according to google and I thought I’d just do it, too. A quick look-see into the fridge showed a bunch of fresh greens; radishes, scallions, red bell peppers and a single, lonely leftover roasted chicken breast I soon shredded within an inch of its life (always tastier than chopped — try it and see). Soon we were about to feast on one more whole meal salad outdoors. Thank you, summer!

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Upping Your Tuna Salad Game + Easy Recipes using Canned Tuna!

Upping Your Tuna Salad Game + Easy Recipes using Canned Tuna!

Change up your salad with new additions. Maybe not all of them at once!

Like many of you, I have probably for most of my life made tuna salad pretty much like my mother did. A can of tuna, a few spoons of mayo, one chopped hard cooked egg, a little onion, pickle and celery and — Fanny’s your aunt — hot weather lunch was served with little or no stove time. Over the years, though, as my cooking developed, so did my tuna salad. One year I was shocked to see that a happy little bit of lemon zest had slipped into the mixing bowl by “mistake.” Whoa! Another time a dab of perky horseradish became a sudden, but happy addition. Soon, though not always, cucumbers/fennel/carrots/bell peppers joined the party along with a good healthy spoonful of Dijon-style mustard, cornichons leftover from a wine and cheese event I catered, and —wait for it — a big splash of red wine vinegar. The biggest change was the consistent use of salt, pepper, and crushed red pepper, along with the occasional herbs, no matter what else I dumped in. Why didn’t I ever season my tuna salad before? (Mom, you didn’t tell me.) Of course I often ate it on toast, but sometimes I went with the old school ladies’ lunch counter lower-carb style: spooned into the middle of a quartered tomato, hopefully ripe. Other weeks, I thinned it out and ate it scooped up with potato chips or Triscuits (HELLO, TUNA DIP!!) — Triscuits being one of my most unknown addictions. (The rye were the best, but they discontinued them–sob, sob. Now I’m even more stuck on the organic thin variety. Try them and see. Nope, I’m not on Nabisco’s payroll.) After a while, my tuna salad was never the same twice in a row. Who knew what would happen next to my trusty, inexpensive summer fun food? And, by the way, how did we come to eat so much tuna fish?? 

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Salmon with Red Pepper Sauce on Salad

Salmon with Red Pepper Sauce on Salad

If you’re a longtime More Time reader, you’ll have seen more than your share of caprese salads on the blog. While I’m not as addicted as it might appear, I’ll admit I make several during the warm months and…they are definitely photogenic. I mean. Red. Green. White. The colors are made to go together and not just in the garden or at the table. For instance, how many countries boast flags in those colors? Ok, I checked. Here they are (scroll down a while!). You have to admit, though, that this is actually a salmon salad; it just happens to be nestled into asparagus, greens, and yes, ok … caprese around the edges.

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Spicy Citrus Halibut with Asparagus + a Grilling Book Recommendation

Spicy Citrus Halibut with Asparagus + a Grilling Book Recommendation

Come summer, I grab a stack of grilling books and magazines and leave them by our chairs in the sunroom, rotating them every few weeks so we have new things to consider as the summer moves along, the heat builds, and the kitchen is used less and less. (I have a horrifically hot range–wonderful in the winter and a bear in the summer.)

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Grilled Zucchini Caprese

Grilled Zucchini Caprese

When our country’s collective heart feels as if it’s breaking in two and violence appears out of everywhere and nowhere for reasons we know but don’t always understand well, I don’t know where to turn. We have no family in the town in which we live, though we’ve a long run of perfect friends — all distanced at this point. MISS YOU!!!

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Peach Dream Ice Cream

Peach Dream Ice Cream

…a little like a peach and a little like a dreamsicle…

I never make peach ice cream that I don’t think of my friend Sue. I can’t remember all of the details or the occasion, but she once upon a time made a whole big mess of peach ice cream with her dear buddy, Father John Reedy, long-time much-loved editor at Ave Maria Press at Notre Dame University. Somehow no one got the memo and so there were no takers for dessert. The two were left with more ice cream than you could wave a scoop at. Needless to say, I don’t see Sue eating a ton of peach ice cream these days.

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Grilled Chicken Breasts with Blueberry-Peach Salsa–And Other Things to Do with Colorado Peaches

Grilled Chicken Breasts with Blueberry-Peach Salsa–And Other Things to Do with Colorado Peaches

Served here on Lemony Sautéed Spinach with Quinoa

If you live in Colorado, you know from peaches, which are grown way out west on the western slope–almost in Utah if you check the map. Every year about this time, your friends in other states begin to mention, “Hey, I bought Colorado peaches in the store the other day!” You look in your store and you find California peaches and begin to think we’re exporting all our best produce. It happens. (I’ll give you that there are also great peaches from Georgia, Washington state, Michigan, and even California. I just live in Colorado.)

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Zucchini–10 Years of Recipes from More Time at the Table

Zucchini–10 Years of Recipes from More Time at the Table

Today’s shredded zucchini frittata serves 4.

Perhaps you have too much zucchini in your garden … or your friends keep pawning it off on you. If so, this is a place for new ideas to freshen up your late summer table for breakfast, lunch, or dinner.

Yellow zucchini and tomato frittata for one from summer, 2017.

This post combines the current week’s tasty zucchini frittata, zucchini favorites from the past few years, and a zucchini roundup I did in 2014. Just below the frittata recipe are more recent recipes, which are followed by the original post including zucchini goodness 2009-2014. I’ve got them all here together now just to make things easier for you and for me! Enjoy.


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Green Beans with Ginger Vinaigrette and Green Onions

Green Beans with Ginger Vinaigrette and Green Onions

On the way home from the store today (where I bought all of the things I could find that didn’t require cooking),

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Blueberry Waffle Ice Cream Sandwiches with Strawberry and Chocolate Sauces

Blueberry Waffle Ice Cream Sandwiches with Strawberry and Chocolate Sauces

In the house where I grew up in a Chicago suburb that was situated so far south that its streets ended exactly where the tall, green and golden midwestern cornfields began, the best treasures were often in the big freezer out in the utility room. Last summer’s fish from vacations in Minnesota or Wisconsin (cleaned by yours truly), stored in tubs of water, were frozen forever just as they were…or at least until the next weekend’s fish fry. Small cartons of peaches –the ones that came in after the canning was done–might be on the door for mid-winter dessert or for topping the homemade ice cream we all took turns cranking early the following summer. The thing you really had to search for, though, as they were well-hidden from my Dad, me, and all the grandkids (you know who you are), were ice cream sandwiches made from Mom’s leftover waffles. Now I don’t know how there were ever leftover waffles, but there were. And somehow my mom managed to press vanilla ice cream between a couple of them, wrap them tightly, and hide them well until they were badly needed. You get it, right? When your whole adolescent world was falling apart or the Chicago weather had turned frightening…

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“How about an ice cream sandwich?”

asked my mom…
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