Tag: Summer

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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Margarita Sangria

Margarita Sangria

Since the first person made wine, there have no doubt been myriad variations on that theme. Additions, subtractions, trials, errors…even wine made from water if you include the wedding at Cana, Jesus’ first and always best miracle. I’m not in the habit of quoting anyone’s scripture on the blog, but this is my very favorite Bible story ever, of course, so bear with me:

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Tomato-Chickpea Salad

Tomato-Chickpea Salad

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.

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Basil Green Bean Salad with New Potatoes (…and other green bean favorites)

Basil Green Bean Salad with New Potatoes (…and other green bean favorites)

{Printable recipe for Basil Green Bean Salad with New Potatoes)

I really love, love what I have thought of as my best green bean dish, which is Lemon Green Beans. There’s little to it and I make this A LOT. It’s probably my most used “recipe” because people memorize it at my dinner table: “Cooked green beans stirred up with lots of salt, pepper, and grated lemon rind with a little crushed red pepper and olive oil.”  Great summer snack, too. I just leave a bowl on the counter. Keeps me from raiding the chips. Sometimes.  ALL ABOUT COOKING GREEN BEANS HERE.

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Favorite Zucchini Recipes from More Time and Dinner Place

Favorite Zucchini Recipes from More Time and Dinner Place

This time of the year it’s tempting to fast forward and begin a bit of food talk about autumn roasted vegetables, spiked hot chocolate, chili, or pumpkin bread.  My blogging friend Lydia Walshin reminded me of this today.  But out west and up high (and elsewhere, too) where the vegetables are just now thinking about coming in –if they come in at all– we’re loving the lush summer extravaganza of corn, tomatoes, zucchini, yellow squash, eggplant, beans, cucumbers, and sweet bell peppers to name just a few.  It’s still summer; my tomatoes are just beginning to ripen.  I’m eating Colorado peaches for breakfast, lunch and dinner.  The best corn of the year just arrived in the grocery this week.  And you’re trying to figure out what to do with all that squash, right?
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(Above: Fried Egg Skillet with Zucchini and Salsa” — a one-dish breakfast, lunch or dinner. Just sauté the zucchini and onions, break the eggs on top, cover, and cook until the eggs are just how you like them.)
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Zucchini might be my favorite vegetable; I eat is several times a week year-round– often for breakfast in my egg-white omelet or even stuffed into a sautéed veggie wrap. This post highlights my own favorite zucchini recipes from the last few years. I’ll probably include a few with yellow squash, which are just as prolific and delectable.  If there are photos you can’t abide, know that I KNOW they need to be redone and smile at them for me.  In the meantime, eat zucchini!  (By the way, said friend Lydia has published a lovely, quick book all about lovely ways to cook zucchini.  Check it out here.).
Here we go, beginning with morningish meals, including the one above at top:

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