Healthy Mediterranean Cooking at Home

Category Archives: melon

While many readers are experiencing spring at this time of year, here in the deep south it is summer – hot -90’s already! Here are some ideas for supper when it gets hot in your region.

Sliced Smoked Salmon

Ingredients

2 large slices of smoked salmon per person. Place the slices of salmon on a serving plate.
Sprinkle the salmon slices lightly with fresh lemon juice, freshly ground black pepper and chopped fresh dill.

Cantaloupe

Slice or cube a ripe cantaloupe and place in a serving bowl.

Pasta Salad

Ingredients

Dressing

1 cup mayonnaise
1 tablespoon lemon juice
¼ cup chopped fresh parsley, plus additional leaves for garnish
½ teaspoon black pepper

Salad

Salt
8 oz whole wheat penne pasta
½ cup finely chopped celery
½ cup finely chopped green bell pepper
½ cup shredded carrot
3 scallions, finely diced
½ cup finely chopped cucumber, peeled and seeded

Directions

Cook the penne in boiling salted water until al dente. Drain.
In a large casserole dish with a cover, mix together the dressing ingredients. Add the hot pasta and mix well. Stir in the vegetables. Cover the dish and refrigerate for several hours or overnight. Just before serving, mix the salad again and garnish with parsley.

Deviled Eggs

Ingredients

4 large eggs
2-3 tablespoons mayonnaise
1 scallion, finely diced
1 tablespoon of finely diced celery
1 teaspoon Dijon mustard
Freshly ground black pepper to taste
Paprika, for garnish

Directions

Place eggs in a single layer in a saucepan and cover with 1 1/2 inches of water above the eggs. Heat on high until the water begins to boil, then cover and turn off the heat. Let the eggs rest in the covered pan for 14 minutes, then place in a pan of ice water. under cold water
When cool carefully peel the eggs and gently dry them with paper towels. Slice the eggs in half lengthwise, remove the yolks to a medium bowl, and place the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise (only enough to bind the mixture), mustard, scallion, celery, and pepper, and mix well.
Evenly spoon heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.


august

The ingredients listed above are all at their best, so make the most of August’s seasonal foods by turning them into delicious summer recipes. Pair some of summer’s ripe tomatoes with some delicious crab. Create a salad with ripe peaches and Parma Ham. Cook up some pasta and add chopped August veggies and chill. Perfect for a weeknight dinner. Below are some ideas to inspire you to create some recipes from August’s bounty.

New York Deli Style Pickled Green Tomatoes

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Ingredients

For each quart jar:

  • 1 cup distilled white vinegar
  • 1 1/4 cups distilled water or purified tap water
  • 2 tablespoons Kosher salt
  • 1 pound firm full-sized green tomatoes
  • 1 stalk celery, cut in pieces
  • 1/2 Serrano chili, stem removed or ½ teaspoon crushed red pepper flakes
  • 6 medium garlic cloves, peeled and sliced in half
  • 2 tablespoons dill seeds
  • 1/2 tablespoon whole black peppercorns

Notes on the ingredients:

The tomatoes must be all green and cut into quarters.

You can usually find distilled water in the grocery or drug store. Distilled water is best because it has impurities removed and impurities can impart off flavors. Purified tap water is perfectly fine to use also.

Use Kosher salt not table salt. Kosher salt has larger flake shaped grains and also has small amounts of anti-caking additives but no iodine.

The recipe needs a little heat. Half a serrano works perfectly. If fresh peppers are not available, you can use 1/2 teaspoon of red pepper flakes.

You must use distilled vinegar. Any other vinegar imparts too many odd flavors.

Directions

Use really clean bottles and lids. Sterilize them by submerging them in a boiling water bath or on a setting for sanitizing in your dishwasher.

Add the garlic, dill seeds, celery, hot pepper or red pepper flakes and peppercorns to the jar.

Thoroughly wash the tomatoes, remove the stem and cut them into quarters. Cram them in the jar leaving about ½ inch of space at the top.

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Make the brine by combining the vinegar, water and salt in a non-reactive sauce pan or pot. Bring to a boil and stir until all the salt is dissolved.

Pour the hot brine over the tomatoes to within 1/4″ of the top. Wipe the jar top, put the lids on and tighten. Turn the jars over and let sit for a couple of hours.

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Return the jars to the upright position and leave on the kitchen counter overnight. Refrigerate the pickled tomatoes for two weeks before serving.

The pickled tomatoes will keep for months in the refrigerator.

Easy Chilled Summer Melon Soup

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This soup makes a great summer appetizer or serve it for lunch.

Serves 4 – 6

Ingredients

  • 4 cups Crenshaw or cantaloupe melon, skin and seeds removed
  • 4 cups yellow watermelon, skin and seeds removed
  • One 15 ounce can coconut milk
  • Grated zest of one large lime
  • 1 large scallion (green onion) light green section finely diced and the top chopped and reserved for garnish
  • 1 jalapeno chili, seeded and diced
  • 1 teaspoon fresh ginger, peeled and grated
  • 1 tablespoon fresh basil, chopped
  • 1 tablespoon fresh mint, chopped
  • 1/4 teaspoon salt
  • Basil or mint leaves for garnish

Directions

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Dice the melon and set aside 4 cups of each kind of melon. Puree the melon in a food processor. You will probably need to do this in batches. Pour the processed melon into a storage bowl.

To the last batch of puree add the lime zest, jalapeno, ginger,1 teaspoon of basil, the 1 teaspoon mint, diced light green scallion and the salt to the melon puree in the processor.

Pulse a few times and pour in the storage bowl with the first batch of pureed melon. Pour in the coconut milk and stir well.

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Chill the soup overnight. Garnish with scallion tops, fresh mint leaves or basil when serving.

Breaded Eggplant Salad

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For 2

For the eggplant

  • 1 medium eggplant, peeled
  • 1 egg lightly beaten
  • 1 tablespoon milk
  • 1 cup dried Italian flavored bread crumbs
  • Olive oil

For the salad

  • Half a large yellow or red tomato, sliced thin
  • 1/3 cup diced pickled peppers (spicy peppers are great here if you like them)
  • 4 cups salad greens, chopped

Salad Dressing

  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons white wine vinegar
  • 1/4 cup extra virgin olive oil
  • 1/4 teaspoon each of sea salt and black pepper

Directions

Preheat the oven to 400 degrees F and lightly coat a baking sheet with olive oil.

Combine the salad dressing ingredients together in a small bowl and set aside.

Cut the eggplant into 1 x 2 inch pieces.

Combine the beaten egg and milk in one shallow dish and the bread crumbs in another.

Dip the eggplant into the egg and then into the bread crumbs. Place the coated eggplant on the baking sheet and drizzle with a little olive oil.

Bake the eggplant until crispy and brown, turning them over when one side is golden, about 20 minutes.

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Place the chopped pickled peppers on a paper towel to remove some of the moisture.

While the eggplant bakes, arrange the salad ingredients on individual salad serving plates. Top with the cooked eggplant and drizzle with some of the dressing.

Mix well; serve immediately with additional dressing on the side.

Broiled Tomatoes

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Need a quick side dish, full of flavor and certainly seasonal, try these quick broiled tomatoes.

For each 2 person serving

Ingredients

  • 1 large beefsteak tomato
  • 2 teaspoons prepared basil pesto
  • 2 tablespoons dried Italian seasoned breadcrumbs
  • 2 tablespoons grated Parmesan cheese
  • Olive oil

Directions

Heat the broiler to high.

Cut the tomato in half and place in a baking dish, cut sides up.

Spread 1 teaspoon of pesto over each tomato.

Sprinkle each with 1 tablespoon of breadcrumbs and then the grated cheese.

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Drizzle each with a little olive oil.

Place under the broiler for 2-3 minutes until the topping is nicely browned.

 


 

julydinneryellowwatermelon

Yellow Watermelon

 

Julydinnermelon

Crenshaw Melon

 

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July has an abundance of vegetables and fruits available, so I try to incorporate as many as I can into my weekly menu. I made a few dinners last week that utilize these seasonal fruits and vegetables and I hope you like them as much as we did.

Veggie Packed Frittata

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Serve with a mixed green salad and some hot biscuits.

Serves 8

Ingredients

  • 1 lb parboiled potatoes, sliced ¼ inch thick
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 3 links pre-cooked Italian chicken sausage, sliced thin
  • 1 bell pepper, seeded and thinly sliced
  • Half of a small onion, thinly sliced
  • 6 mushrooms, sliced
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons thinly sliced basil
  • 6 asparagus, cut into 2 inch lengths
  • 8 eggs, beaten
  • 1 cup shredded cheddar or mozzarella cheese

Directions

Heat an oven broiler.

Heat oil in an ovenproof 12″ nonstick skillet over medium-high heat. Cook the sliced sausage, garlic, bell pepper, mushrooms and onion until the vegetables are soft, 3–4 minutes. Add asparagus; cook until wilted, about 1 minute.

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Stir in the sliced potatoes and salt and pepper. Stir in half the basil and the eggs and reduce heat to medium; cook until golden on the bottom, 8–10 minutes.

Sprinkle the cheese on top and place the skillet under the broiler. Broil until set and the cheese is melted, about 3 minutes. Garnish with remaining basil before serving.

Summer Melon Salad with Grilled BBQ Shrimp

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Last week my CSA had melons aplenty. I received two Crenshaw and one yellow watermelon. So I came up with a few recipes to make. The melon salad is in this post and next week, I will share the melon soup recipe I made. When you make the salad try to use two different types of melon for contrast. I also like the balance of the tangy grilled shrimp with the sweetness of the fruit salad. I also served this salad dinner with some homemade cornbread. See the recipe for Cheddar Cornbread here.

For the salad

  • 4 cups Crenshaw melon, peeled and seeds removed
  • 4 cups yellow watermelon, peeled and seeds removed.
  • 2 cups red grapes, halved
  • 1 cup toasted pecans, toasted

For the shrimp

  • 12 large shrimp, shelled and deveined
  • 1/4 cup Peach BBQ sauce, see recipe here
  • Lemon quarters for garnish

Basil Honey Dressing

  • 3 tablespoons chopped basil leaves
  • 1/4 cup honey
  • 1/4 cup cider vinegar
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/3 cup extra virgin olive oil

Directions

Combine the salad dressing ingredients in a blender. Set aside in a serving bowl.

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For the melon salad

In a mixing bowl combine the two types of melon with the grapes. Refrigerate until ready to serve.

Just before serving, mix the melon and grape mixture with the toasted pecans and a little of the basil dressing. Serve additional dressing with the salad.

For the grilled shrimp

Prepare an outdoor grill for medium hot heat or heat an indoor stove-top grill.

Thread the shrimp onto skewers and brush them lightly with BBQ sauce. Place the shrimp skewers on the grill directly over the heat. Cook for 2 to 3 minutes.

Turn the skewers and cook for another 2 to 3 minutes. Take care not to overcook. Remove them to a plate and serve with lemon quarters, the melon salad and cornbread.

Stuffed Zucchini with Fresh Basil Pesto Spaghetti

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Basil is so plentiful this time of year, so I try to think of different ways to use it in my summertime cooking. Of course, freezing basil pesto for the winter months is also another option. It is also a great addition to salad dressing and omelets, as in the recipes above.

2 servings

For the eggplant

  • 1/2 tablespoon olive oil, plus extra for baking
  • 2 medium zucchini
  • 1 link pre-cooked Italian chicken sausage, finely chopped
  • 1 small garlic clove, minced
  • 2 tablespoons finely chopped bell pepper
  • 2 tablespoons finely chopped onion
  • 2 tablespoons finely chopped plum tomatoes
  • 2 tablespoon dried Italian bread crumbs
  • Pinch crushed red pepper flakes
  • 2 tablespoons shredded cheddar cheese

For the spaghetti

  • 8 oz spaghetti
  • 1/2 cup prepared basil pesto, see recipe here
  • 1 cup freshly grated Parmesan cheese

Directions

Cut a thin slice off the top of each zucchini. With a small spoon (I like to use a grapefruit spoon) remove most of the flesh from the zucchini without cutting into the outside. Chop the cut slice and the flesh.

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Heat the 1/2 tablespoon of oil in a medium skillet and add the chopped zucchini, chopped sausage and the garlic. Saute until the zucchini is completely cooked and has lost its moisture.

Add the onion, bell pepper and tomatoes, cook until soft. Add enough breadcrumbs to hold the mixture together, about 2 tablespoons.

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Remove the pan from the heat and allow the mixture to cool, about 30 minutes.

Stir in the cheese and fill the hollowed out zucchini shells with the mixture.

Place the stuffed zucchini in a small baking dish. (The zucchini can be prepared in advance up to this point and refrigerated until baking time.)

Preheat the oven to 375 degrees F.

Drizzle the zucchini with olive oil.  Pour about 1 inch of water into the bottom of the baking dish.

Place the baking dish in the oven and bake for about 40-45 minutes or until the filling is golden brown and the zucchini shells are tender.

For the spaghetti

While the zucchini are baking, cook the pasta in salted boiling water until al dente. Reserve ½ cup of the pasta cooking water and drain the spaghetti.

Return the drained pasta to the cooking pot and add the pesto with a little of the cooking water to thin the sauce a bit.

Add the Parmesan cheese and black pepper. Mix well and serve alongside the stuffed zucchini.


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Here are some suggestions on how to use July’s bounty to create delicious, seasonal meals. You may have noticed that in a few recent salad recipes, I have not cooked the corn before adding it to the salad. Corn, this year, has been plentiful and sweet and I found the salads taste better if the corn is uncooked. The dressing permeates the corn and it tastes quite fresh. Figs and Pecans are also in season here where I live, in fact, the figs are from a friend’s tree. If figs are not available in your area now, you can save this recipe until they are. Peppers and tomatoes are plentiful now and melons are at their peak.

Cold  Salad Plate For 2

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Cantaloupe Rounds Filled with Tuna Salad

Cantaloupe:

Cut 2 rounds from a the center of a ripe, peeled cantaloupe and remove the seeds. Center the rounds on 2 dinner plates.

Mix the tuna salad:

Combine one 6.4 oz package of tuna, ¼ cup diced onion, ¼ cup diced celery, 1 teaspoon Dijon mustard and ½ cup mayonnaise.. Place half the tuna salad in each cantaloupe round.

Make the deviled eggs:

Cut 3 hard-boiled eggs in half. Remove the yolks to a small bowl and mash them. Add 1 tablespoon finely chopped onion and 1 tablespoon finely chopped celery.

Add a little sprinkle of salt, ¼ teaspoon Dijon mustard and 2 tablespoons mayonnaise.

Mix well and use the fillings to stuff the egg whites. Arrange on the salad plate and sprinkle with chopped parsley.

Add sliced fresh tomatoes to the salad plate and serve with warmed cornbread or rolls.

Corn Salsa

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Ingredients

  • 1/2 green bell pepper, seeded and finely diced
  • 2 teaspoons extra-virgin olive oil
  • 1 cup fresh corn kernels (from 2 ears)
  • 1 jalapeno pepper, seeded and chopped
  • 1 medium tomato, seeded and diced
  • 2 tablespoons chopped red onion
  • 2 tablespoons fresh lime juice
  • 1 teaspoon honey or agave syrup
  • 1/2 teaspoon Kosher salt
  • Chopped parsley
  • Homemade Corn Tortilla Chips, see recipe below

Directions

Mix the corn, green pepper, jalapeno, tomato and red onion in a bowl. Stir in the olive oil, the lime juice, honey and salt. Mix well.

Refrigerate for a few hours or overnight to marinate. Garnish with chopped parsley and serve with tortilla chips.

Chili-Lime Tortilla Chips

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Lay corn tortillas out on a baking sheet and drizzle with a little olive oil and lime juice. Sprinkle with chili powder. Cut the corn tortillas into fourths.

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Bake at 400 degrees F until crispy, about 15 minutes. Once they come out of the oven, squeeze more lime juice over them. Serve with the corn salsa.

 Summer Chicken Salad

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Ingredients

  • 8-9 oz boneless chicken breasts
  • ½ sweet onion, diced
  • 2 celery stalks, diced
  • 1 cup red grapes, halved
  • 1 tablespoon lemon Juice
  • 3/4 cup mayonnaise
  • 1/2 cup whole pecans, toasted
  • Parsley for garnish

Directions

I like to poach chicken in broth for salads. Place 2 cups of water with a salt free chicken bouillon packet in a medium saucepan. Add a little salt and pepper.

Bring to a boil and add the chicken. Lower the heat and cover the pan. Cook the chicken about 15-20 minutes or until they are white through the center.

Cool in the broth. Drain the chicken and dice. Save the broth for when you need chicken broth for a recipe.

Place the diced chicken in a mixing bowl with the remaining ingredients, except the pecans. Chill.

To serve:

By hand, break half of the pecans into pieces and stir into the salad. Arrange the salad on a serving plate and decorate with the remaining pecans and garnish with parsley.

Corn Cakes

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Makes 9-10 cakes

Ingredients

  • 3/4 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 – 1/4 teaspoon cayenne pepper
  • 1 tablespoon melted butter
  • 1 cup whole milk
  • 1 large egg
  • 1 tablespoon honey
  • 1 cup fresh corn kernels
  • 1/2 cup shredded white cheddar cheese
  • 2 tablespoons olive oil
  • Roasted tomato salsa, recipe below

Directions

Whisk together the flour, cornmeal, baking powder, salt, pepper and cayenne in a medium bowl. Make a well in the center and add the milk, egg, honey and cooled melted butter.

Whisk together the wet ingredients, then incorporate the dry ingredients (do not over mix). Mix in the corn and cheese.

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Heat the oil in a large nonstick skillet over medium heat. Working in batches, drop heaping ¼-cup portions of the batter into the skillet and cook until golden brown and the cakes are cooked through, 2 to 3 minutes per side.

Serve the corn cakes topped with Roasted Tomato Salsa.

Roasted Tomato Salsa

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Ingredients

  • 8 oven roasted tomatoes, finely chopped, see recipe
  • 1 jalapeño chili, finely diced
  • 1/4 teaspoon salt
  • 1/4 cup finely chopped onion
  • 1 teaspoon cider vinegar

Directions

Mix the ingredients together and allow to rest at room temperature until serving time for the flavors to blend.

Fresh Fig Tart

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Serves 8

Ingredients

  • One 9-inch refrigerated pie crust, at room temperature
  • 1 pound fresh figs, stemmed and halved lengthwise
  • 1/4 cup apple jelly, heated
  • 1 tablespoon sugar
  • 2 teaspoons lemon juice
  • 1 cup chopped pecans

Directions

Preheat oven to 400°F.

Press the dough onto the bottom and up the sides of a greased 9-inch tart pan.

Place the figs in a large bowl. Sprinkle with the sugar and lemon juice; toss gently to combine.

Spread the warm jelly over the pastry.

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Arrange the figs in a circular pattern on the jam covered pastry. Sprinkle with pecans.

Bake for 35 minutes or until the fruit juices bubble and the crust is browned. Cool before cutting.


hot weather construction

It is 90 degrees outside and you are thinking, “ I am not turning on the oven and heating up the house”. No need. There are plenty of light, delicious meals that you can serve cold or at room temperature for those hot summer days and nights. The Summer is filled with great seasonal foods like peaches, berries, melon, tomatoes, corn, bell peppers and cucumbers ­– all of which help keep us hydrated and cool during the heat. Turn these summer gems into light, easy meals.

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Italian Cantaloupe Salad

This makes a great lunch. Just add a few bread sticks.

Serves 4

Ingredients

  • 1/2 medium cantaloupe, cut into 1 inch cubes
  • 10 basil leaves, sliced thin
  • 12 Italian green olives
  • 6 small sweet pickled Italian cherry peppers, diced
  • 1/4 red onion, finely diced
  • 1/2 cup diced provolone cheese (or any cheese you like)
  • 1 tablespoons olive oil
  • 1/2 tablespoon red wine vinegar
  • Salt and pepper to taste

Directions

In a large bowl, mix all the ingredients together. Toss with the oil and vinegar. Add salt and pepper to taste. This salad is better chilled for a few hours before serving to allow the flavors to meld.

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Carrot, Cucumber and Sweet Onion Salad

Good side for grilled meats or fish.

Serves 4

Ingredients

  • 1 1/2 tablespoons cider vinegar
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 cups thinly shaved carrot
  • 1 small Vidalia onion, very thinly sliced
  • 1 1/2 cups thinly shaved cucumber
  • 1/2 cup fresh flat-leaf parsley leaves

Directions

Combine the vinegar, oil, salt and pepper in a medium bowl, stirring with a whisk. Add the carrot and onion; toss to coat. Let stand 5 minutes.

Add the cucumber and parsley to the bowl; toss to coat. Let sit for an hour to allow the salad to marinate.

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Spaghetti Salad

Ingredients

  • 6 oz spaghetti, cooked al dente and drained
  • 2 cups small heirloom or plum tomatoes of different colors, if possible, sliced thin
  • 1/4 red onion, finely diced
  • 1/2 cup pitted and sliced Italian oil cured black olives, halved
  •  2 tablespoons lemon juice
  • 1/4 cup extra virgin olive oil
  • Salt and black pepper
  • Salt and black pepper to taste
  • 1/4 teaspoon crushed red pepper flakes (chili)
  • Basil leaves, sliced thin

Directions

In a serving bowl large enough to hold the pasta, add the the lemon juice, olive oil, onion, olives, red pepper flakes and a little salt and black pepper. Mix,

Add the sliced tomatoes and cooked spaghetti. Mix well and cover the dish until serving time. You can also serve this dish chilled.

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Tuna Patty with Peach and Corn Salad

Using leftover grilled tuna gives the fish cakes much more flavor than canned tuna.

For 2 servings

Ingredients

  • 6 oz leftover grilled tuna
  • 1/4 cup finely diced celery
  • 1/4 cup finely diced onion
  • 1/4 cup finely diced green bell pepper
  • 1 teaspoon Dijon mustard
  • 1/3 cup panko crumbs
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • Salt and freshly ground black pepper
  • 1/2 teaspoon Tabasco (hot sauce)
  • 1-2 tablespoons mayonnaise
  • 1 tablespoon olive oil
  • 1/2 teaspoon butter
  • Ranch Dressing, recipe below
  • Peach and Corn Salad, recipe below

Directions

Combine the tuna, celery, onion, bell pepper, mustard, lemon juice and zest, parsley, chives, hot sauce, salt and pepper to taste in a medium mixing bowl and stir to combine.

Add enough mayonnaise to hold the mixture together. Place the mixture in the refrigerator for a few hours to chill.

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Divide the mixture evenly into 2 rounds and coat in the panko crumbs, pressing the crumbs into the parry.

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Heat the olive oil and butter in a medium skillet. Add the tuna patties and cook 2 to 3 minutes on each side or until golden brown.

Remove to a plate lined with a paper towel. Allow to cool for 2 to 3 minutes before serving.

Mixed Green Salad with Homemade Ranch Dressing

Combine a mixture of your favorite salad greens and spread them on two individual dinner plates.

Make the salad dressing according to the recipe link: Homemade Ranch Dressing.

Place a cooked tuna patty on each plate and drizzle the greens and tuna with ranch dressing.

Place the Peach and Corn Salad on the other side of the plate. The Peach and Corn Salad compliments the tuna very well.

Summer Peach and Corn Salad

Serve this on the side with the tuna patty or as a salad on its own.

Serves: 4

Ingredients

  • 2 ears fresh corn, kernels removed
  • 2 peaches, diced
  • 1 small shallot, finely diced
  • 3 tablespoons champagne vinegar
  • 2 teaspoons honey
  • 1/4 cup extra-virgin olive oil
  • Salt and freshly ground pepper
  • 2 tablespoons chopped parsley

Salad

  • 1/2 pound fresh salad greens
  • 1/2 cup shaved Pecorino Romano cheese

Directions

Whisk together the vinegar, honey and oil. Season to taste with salt & pepper. Toss the vinaigrette with the, shallots, parsley, corn and peaches.

Chill for a few hours to allow the flavors to blend.

Serve as a side with the tuna patties over greens and top with the shaved cheese. 

You can also serve the salad over greens and top with the shaved cheese as a separate salad with an entree.

 


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Easy Homemade Jam

This is a basic jam recipe and it works with any fruit (other than citrus). You can make jam with whatever fruit grows well where you live. In each season, use the best fruit you can find.

Work in small batches. Three pounds of fruit will yield close to 2 ½ pints of jam. If you want more jars, make two small batches rather than one double batch. The quality of the jam will be much better.

You don’t need to process the jars in a boiling water bath for this recipe. Just store the jam in the refrigerator, where it will last for weeks.

You can also store the jam in the freezer. The Ball Company now makes great containers to store the jam in for the freezer.

The unprocessed homemade jam will not make you ill, because most jams are made from high acid fruits which are not susceptible to botulism.

I made Blackberry Jam using this recipe. It is definitely worth making because the jam has such a fresh and distinct blackberry taste. Not at all like processed jam.

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For 2 1/2 pints

Ingredients

  • 3 pounds ripe fruit, such as strawberries, blackberries, raspberries, cherries, peaches, plums, etc.
  • 2 to 2 1/2 cups sugar
  • 1 lemon

Directions

Clean and cut the fruit as you would for making a fruit salad or fruit pie. For example: remove the caps from strawberries and cut into quarters; or peel, pit and slice peaches into pieces; or trim rhubarb and chop it into chunks.

Using a potato masher, crush the fruit until soupy. Measure this puree and note the quantity. Put the puree in a wide, heavy-bottomed, non-reactive pot.

The puree should be no more than 1 inch deep in the bottom of the pot. I placed half of the blackberry puree in a strainer to remove the seeds before proceeding with the recipe.

For every two cups of fruit puree, add to the pot one scant cup of sugar and 1 tablespoon freshly squeezed lemon juice.

Stir to combine and taste. Very tart fruit (such as sour cherries, some plums or blackberries) might need a little more sugar. Very sweet fruit (such as white peaches) might need a little more lemon juice. Adjust to taste.

Bring the fruit-sugar mixture to a boil over high heat, stirring frequently. After it boils, continue to cook over medium-high heat, stirring constantly, for 12 to 14 minutes, or until thickened.

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Check the consistency by turning off the heat and putting a spoonful of hot jam on a chilled saucer in the freezer for one minute.

When ready, the cold jam will form a light skin that wrinkles when you push your finger through it and it will cling to the saucer when you tilt the saucer upright.

If the cold jam is too runny, bring the pot back to a boil for another minute or two, stirring constantly, then check the set again.

When the jam is set, ladle it into clean half-pint jars or other air-tight containers. Allow to cool, then store in the refrigerator for up to a month.

Fresh Strawberry  Syrup

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Delicious over pancakes, cheesecake, ice cream or crepes.

Ingredients

  • 1/2 cup sugar
  • 1/4 cup water
  • 1-pint strawberries, stems and leaves removed
  • 1 teaspoon lemon juice

Directions

Place sugar and water in a small saucepan over high heat; stir, and bring to a boil. Reduce heat and simmer until sugar is completely dissolved.

Remove the saucepan from the heat and allow the syrup to cool completely. Place half the berries in the jar of a blender; add the syrup. Puree until smooth and pass through a fine sieve or colander.

Chop remaining berries; stir into the strawberry puree. Store in an airtight container, refrigerated, for up to 3 days or freeze in small containers.

Blueberry Muffins

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Makes 12 – 15 muffins depending on the size of your muffin pan.

Ingredients

  • 2 1/4 cups (9 5/8 ounces) unbleached all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup (2 ounces) unsalted butter, at room temperature
  • 3/4 cup (5 1/4 ounces) granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup (4 ounces) sour cream
  • 1 1/2 cups (7 1/2 ounces) fresh blueberries

Topping

  • 2/3 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons butter

Directions

Pre-heat the oven to 400°F and either lightly grease 12 -15 muffin cups or use paper liners and spray the insides of the papers.

In a medium-sized bowl, whisk together the flour, baking powder, baking soda and salt and set aside.

In a large mixing bowl, cream the butter and sugar together with a hand-held or stand mixer, until light and fluffy and almost white in color.

Scrape down the bowl to make sure all the butter is incorporated, then add the eggs, one at a time, beating well after each addition. Add the vanilla and sour cream and mix until incorporated.

Add the dry ingredients and mix on low-speed just until the batter is smooth. Fold in the berries by hand.

Scoop the batter into the prepared muffin cups, using 1/4-cup for each muffin.

To make the topping:

In a small bowl, mix together the brown sugar, flour, and cinnamon. Cut in the butter until the mixture resembles coarse cornmeal. Sprinkle topping over the muffins.

Bake for 18 to 20 minutes, until a cake tester inserted in the center, comes out clean. Remove them from the oven, cool in the pan for 5 minutes, then remove the muffins from the pan to finish cooling on a wire rack.

Summer Fruit Salad

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Use summer fruits that are in season. I used about 6 cups of cut fruit in this recipe.

Ingredients

Fruit, sliced or cut into cubes

  • Melon
  • Pineapple
  • Berries
  • Grapes
  • Cherries

Mint-Lime Simple Syrup

  • 1 cup sugar
  • 1 cup loosely packed fresh mint leaves
  • 1/4 cup fresh lime juice

Directions

For the syrup:

Stir together the sugar and mint and 1 cup water in a saucepan over medium-high heat. Bring to a boil, stirring occasionally, and boil 1 minute or until the sugar dissolves.

Remove from the heat. Stir in the lime juice, and cool 30 minutes. Pour mixture through a fine wire-mesh strainer into an airtight container. Cover and chill syrup 4 hours.

For the salad:

Gently toss together the fruit in a large bowl. Add 1/2 cup Mint-Lime Simple Syrup, and gently stir to coat. Taste to see if the fruit needs more syrup.

Serve immediately, or cover and chill until serving time.

Peach Barbecue Sauce

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This recipe makes one of the best tasting BBQ sauces I have made. It is especially good for grilled chicken.

Yields 4 cups.

  • 2 cups peeled and chopped very ripe peaches, about 4 medium peaches
  • 1/2 cup firmly packed brown sugar
  • 1 tablespoons onion salt
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground mace
  • 1/3 cup apple cider vinegar
  • 2 cups tomato ketchup
  • 2 tablespoons Worcestershire sauce
  • ¼ cup honey
  • 2 tablespoons butter, cubed and well chilled

Directions

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Process peaches in a blender 1 minute or until smooth and pour into a medium saucepan. Add all the additional ingredients except the butter. Bring to a boil and reduce the heat to low.

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Simmer for 30 minutes, stirring occasionally, until thick. With a whisk, blend in the butter cubes, a few cubes at a time, until incorporated. Refrigerate covered until needed.

Ball Canning Company Freezer Jars

Ball Canning Company Freezer Jars


june

This is the season of abundance. Now cherries, apricots, plums, summer squash, watermelon and tomatoes, etc.,  start showing up at the markets – and they’re not being shipped here, unripe, from Mexico, Guatemala or Chile. This is truly the hallmark of the beginning of the season of abundance. There is so much to choose from, you have to stop yourself from buying more than you can use in a week. I try to incorporate as many of these vegetables and herbs into my recipes to get full benefit from them. I also freeze some produce for the winter, when these items are not available.

Macaroni Salad

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I don’t like a lot of mayonnaise in my salads, but feel free to add additional mayonnaise if ½ cup is not enough for you. Use seasonal vegetables in the salad whenever possible.

Ingredients

  • 8 oz elbow macaroni
  • 2 celery stalks, finely diced
  • 1/2 onion finely diced
  • 1/2 bell pepper finely diced
  • 1 cup grape tomatoes, halved, seeded and finely diced
  • 1/4 cup spicy cherry peppers, diced or pickle relish
  • 1/4 cup minced parsley

Dressing

  • 1/2 cup mayonnaise
  • 1 teaspoon lemon juice
  • 1 teaspoon Dijon mustard
  • Pinch black pepper

Directions

Make the dressing by combining the ingredients and set aside while you cook the macaroni. Cook the pasta al dente in boiling salted water, drain and add the dressing while the pasta is warm.

Add the chopped vegetables and mix well. Add salt to taste, but I find this type of salad doesn’t need salt. The mayonnaise, pasta cooked in salted water and seasonings add enough.

Chill the salad for several hours before serving.

Herb Marinated Grilled Chicken

IMG_0016

The marinade used for this chicken recipe makes the chicken really delicious.

Ingredients

  • One 3-4 pound chicken, wing tips removed

Marinade

  • 1 tablespoon fresh lemon juice
  • 2 teaspoons kosher salt
  • 1 teaspoon smoked paprika
  • 3  garlic cloves, minced
  • 1/2 teaspoon crushed red pepper
  • ½ cup finely chopped fresh herbs ( I used oregano, basil, sage, parsley, rosemary, chives and thyme because that is what is growing in my garden.)
  • 1/4 cup extra-virgin olive oil

Directions

IMG_0003

Combine the marinade ingredients in a small mixing bowl or measuring cup.

Using kitchen shears, cut along both sides of the chicken backbone; remove the backbone (Save it for broth).

Turn the chicken, breast side up, and press down firmly on the breast bone to crack and flatten it. Tuck the wings under the back.

Transfer the flattened chicken to a medium glass baking dish. Loosen the skin a little and rub the marinade under and over all the skin of the chicken.

IMG_0004

Cover the dish with plastic wrap and refrigerate overnight. Remove the chicken from the refrigerator one hour before cooking.

Heat an outdoor grill to high with all the burners on, then, turn one or two burners to the lowest setting to create a low heat area.

Grill the chicken, skin side down over the hot side of the grill, until the skin is browned and crisp, about 8-10 minutes. Turn the chicken skin side up and move to the low heat side of the grill.

Cover and grill over low heat until cooked through, about 20 – 30 minutes. Internal temperature should be around 170 F.

Transfer the chicken to a cutting board and let rest for 10 minutes. Internal temperature should rise to 180 F. Carve the chicken and serve.

Big Batch Basil Pesto

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Pesto freezes well. I don’t add Parmesan cheese to basil pesto until I am ready to serve it.

Makes 3 cups

Ingredients

  • 4 cloves garlic, peeled and halved
  • 2 teaspoons kosher salt
  • 2 teaspoon coarsely ground black pepper
  • ½ cup chopped walnuts
  • 4 cups packed fresh basil leaves
  • 3/4 cup extra virgin olive oil

Directions

Wash basil well and drain in a colander.

IMG_0006

In the bowl of a processor, place the garlic, salt, pepper and walnuts. Process until ground. Add the basil leaves and return the top with the spout removed.

While the machine is running slowly pour in the olive oil and process until the mixture is smooth. Pour into a refrigerator container or into freezer containers.

Drizzle a layer of olive oil on the top of the pesto to keep it from turning dark.

Green Beans and Potatoes with Pesto

IMG_0028

Ingredients

  • 1 pound potatoes,  cut into thick slices
  • 1 pound green beans, trimmed and cut into 1-inch pieces
  • 1/4 cup Basil Pesto, recipe above
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup freshly grated Parmesan
  • 1 tablespoon fresh lemon juice

Directions

Place the potatoes in a large steamer basket fitted over a pot of boiling water. Cover and steam for 5 minutes.

Add the green beans to the potatoes in the steamer and continue to cook, covered, for another 5 minutes. Drain

Transfer the vegetables to a large serving bowl. Season lightly with salt and pepper. Add the pesto, Parmesan cheese and lemon juice. Stir to coat evenly.

Leftover Grilled Chicken Salad Plate

IMG_0029

4 servings

Ingredients

  • Leftover grilled chicken, sliced (see recipe above)

Any combination seasonal vegetables, such as :

  • Sliced tomatoes
  • Cooked corn on the cob, shucked
  • Red onion, sliced
  • Sliced bell pepper
  • Boiled potatoes
  • Sliced cucumber
  • Cooked green beans
  • Slices of ripe cantaloupe melon
  • 3 cups fresh lettuce
  • Homemade Ranch Dressing, (see recipe here)

Directions

Line a serving platter with the lettuce. Arrange the chicken slices and vegetables over the lettuce in an attractive pattern. Drizzle with the Ranch dressing before serving.

Chocolate Zucchini Cake

IMG_0024

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup cocoa, plus extra for the pan
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 teaspoon espresso powder
  • 1 1/2 cups sugar
  • 1/2 cup unsalted butter
  • ¼ cup vegetable oil
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/4 cup unsweetened applesauce
  • 1/2 cup buttermilk
  • 1/2 cup semisweet mini chocolate chips
  • 2 cups shredded zucchini

Topping

  • 2 1/2 cups cappuccino chips or semisweet chocolate chips
  • 1 cup heavy (whipping) cream
  • Chocolate sprinkles for garnish, optional

Directions

Preheat the oven to 325°F. Lightly coat a  9″ x 13″ pan cake pan with cooking spray and lightly dust with cocoa powder.

In a medium bowl, whisk together flour, cocoa powder, espresso powder, baking soda, baking powder and salt. Set aside.

Squeeze the shredded zucchini dry in a paper towel to remove some of the moisture.

In the large bowl of an electric mixer, beat together the sugar, butter and oil until well blended and light.

IMG_0018

Add the egg and continue beating. Beat in vanilla, buttermilk and applesauce.

Stir in the flour-cocoa mixture. Fold in the grated zucchini and mini chocolate chips.

Pour the batter into the  prepared pan.

Bake the cake for 50 minutes or until a cake tester inserted in the center comes out clean. Cool on a rack.

IMG_0020

To make the topping:

Heat the chips and heavy cream in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Pour into a  bowl and chill.

When ready to frost the cake, whisk the topping and spread on top of the cake. Add the chocolates sprinkles, if using.

Store the cake in the refrigerator.

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