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This is great for the last weeks of summer or anytime.
I used heavy cream for this, but you can use milk instead too.
2 - 3 c. heavy cream
Pinch of salt
1/8 - 1/3 c. sugar
1 - 2 tsp. espresso powder
1 - 2 T. cocoa powder
1/2 - 1 tsp. vanilla extract
In a clean jar combine ingredients.
Screw lid on jar and shake jar for 5 min and place jar in freezer to chill for a few hrs.
Serves 4.
This is perfect as a late summer side dish, simple lunch or anytime.
1 - 2 nectarines pitted, sliced
2 c. lettuce
1/3 c. sliced radishes
Rinse, pat dry lettuce, place in a clean salad bowl.
Rinse, cut in half, remove the pit, slice nectarines.
Arrange nectarines over lettuce in bowl.
Rinse, cut ends from, slice radishes, place in salad.
Cover salad bowl in plastic wrap and place in fridge until ready to serve.
Serves 4.
This is perfect for summer or anytime.
I’ve used Roma tomatoes, but you can use what tomatoes you have.
3 Roma tomatoes, cut into quarters
8 slices of a French baguette, cut in half
1/4 c. olive oil
1 T. balsamic vinegar
1/4 tsp. each: salt, pepper, dried basil
non stick cooking spray
1 clove garlic, crushed and chopped
Preheat oven to 350’ F.
Spray baking sheet with non stick cooking spray.
Cut 8 slices from a French baguette and each slice in half, arrange on baking sheet.
Drizzle some of the oil on both sides of the bread and place in oven to toast for a few minutes on one side.
Halfway through cooking, flip bread on other side and toast for a few minutes more.
Keep an eye on bread so that it doesn’t burn.
While bread is cooking, peel, rinse and chop garlic, set aside.
In a clean measuring cup, combine rest of oil, vinegar, salt, pepper, basil and garlic.
Stir with a clean fork to mix.
Rinse, chop tomatoes and place on a clean serving plate, set aside.
Remove baking sheet from oven and arrange bread on serving plate.
Drizzle dressing over salad with a clean spoon.
Serves 4.
Sometimes the best joys of life are the simple joys.
This is perfect for a light lunch or anytime.
I used romaine lettuce, but you can use what lettuce you like.
1/8 - 1/4 c. olive oil
1/2 c. shallots, feta cheese
2 c. lettuce
1/2 - T T. balsamic vinegar
1/4 tsp. each: salt, pepper
Rinse and pat dry lettuce leaves, set aside.
Peel, rinse, chop shallots, set aside.
To serve:
Arrange lettuce on 4 clean plates.
Arrange shallots & feta cheese over lettuce.
You can drizzle desired amount of oil, balsamic vinegar with a clean spoon over the salad.
Sprinkle salt and pepper over salad.
Serves 4.
This is a perfect way to beat the heat or anytime.
I’ve used rum but you can use tequila too.
8 slices watermelon
2 - 3 T. oil
1/4 tsp. salt
1/8 - 1/4 c. rum
Cut watermelon in half & cut 8 slices from melon.
Place watermelon on a shallow plate.
Pour rum over both sides of watermelon.
Cover plate with plastic wrap and place in refrigerator until ready to grill.
When ready to grill, remove watermelon from fridge.
Brush melon on both sides with oil.
Preheat grill pan to medium heat, lower heat to medium.
Place melon slices on grill and cook on 1 side for a few minutes.
Flip melon over and cook on other side for a few minutes more or until done.
Sprinkle melon with salt.
Serves 4
This is perfect for your Olympic watching get together, a light lunch or anytime.
I used romaine lettuce, but you can use what lettuce you like or even baby spinach in a pinch.
4 round flat breads
1/4 c. each: olive oil, shallots, feta cheese, shredded lettuce or spinach
2 T. balsamic vinegar
nonstick cooking spray
1/4 tsp. each: salt, pepper
Rinse, shred lettuce leaves, oplace in clean bowl, set aside.
Peel, rinse, chop shallots, set aside.
Preheat skillet to medium high heat, lower heat to medium and spray pan with nonstick spray.
Brush both sides of flatbreads with some of the oil.
Place 1 flatbread on skillet and cook on 1 side for a few minutes.
Flip flat bread over, top flat bread with feta cheese and shallots and cook flat bread for a few minutes more.
Sprinkle salt and pepper over flat bread.
Remove flat bread from skillet, place on a clean plate and arrange some of the lettuce on the flat bread.
You can drizzle some of the oil and balsamic vinegar with a clean spoon over theflat bread.
Repeat cooking process with remaining flatbreads.
Serves 4.
This was inspired by my good friend, Leigh.
This is perfect to use as a dressing & it’s good as a dip too.
3/4 c. mayo
1/8 c. ketchup
1 T. relish
1/4 tsp. each: salt, pepper, paprika, granulated garlic
Pinch each: dried minced onion, red pepper flakes
In a small clean bowl, combine ingredients.
Stir with a clean fork to mix.
Cover bowl with plastic wrap and place in the refrigerator until ready to serve.
Serves 6.
