Nectarine and Tomato Salad
2-3 nectarines sliced into wedges (select ones that are just a little bit firm, not too soft)
2-3 tomatoes sliced into wedges
4-5 fresh mint leaves chopped (I like to slice them with a scissors)
¼ cup good EVOO (Extra Virgin Olive Oil)
1/8 cup good balsamic vinegar (I like 41 Olive’s lemon-infused balsamic)
¼ cup pine nuts or chopped walnuts
Salt and Pepper
Arrange the nectarine and tomato slices in a circle on a round platter overlapping them slightly.
Drizzle with oil and vinegar followed by the nuts and mint.
Sprinkle with salt and pepper and serve immediately.
Note: you can also serve this salad on individual plates if you prefer.
Summer BBQs would not be complete without this these tantalizing shrimp hot off the grill. The platter empties almost as fast as I can make them. Often I will double or even triple this recipe to satisfy my family’s craving. I use fresh sprigs of rosemary right from the garden and just picked Meyer lemons straight from the tree in our back yard.
Lemon Grilled Shrimp
48 large raw shrimp, peeled and deveined, tails left on (approx. 1 lb)
3 T extra virgin olive oil
3 T fresh lemon juice
3 cloves garlic, finely minced with ½ tsp. coarse (kosher) salt
1 T finely minced fresh rosemary
Finely ground fresh pepper to taste
Blue Apron* impressed me and my family once again. This time with the ultimate comfort food. This hearty meal brings back fond memories for my husband as his mother made a similar dish she called Chicken and Dumplings when he was a child.
I love trying unique ingredients; purple top turnip, chicken demi-glace and fresh sage give this meal depth of flavor and the mouthwatering sage-infused biscuits are addictive. Enjoy!
Chicken & Sage Biscuit Pot Pie
This is my go to salad. It compliments any meal and is so light and simple.
Favorite Vinaigrette Dressing
½ cup cider vinegar (or your favorite vinegar, I like lemon or grapefruit-infused vinegars)
1T. Dijon mustard
1 tsp. minced shallot
½ tsp. honey
6 T EVOO
salt and freshly ground pepper to taste
Combine all ingredients but salt and pepper in a small jar with a tight fitting lid. Shake well. Season with salt and pepper.
Mixed greens (any mix of red and green romaine, red and green oak leaf, kale, frisee, and spinach)
Thinly sliced red onion (just a few)
Shredded carrots (handful)
Sliced tomatoes (homegrown are the most flavorful)
Fresh ground pepper to taste
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