So baby have you heard my single?...

Today a different and delicious soup for you. Leek, fennel, and smoked salmon are the key players. You prepare a chowder comprised of leeks, potato and fennel, and then salty smoked salmon tops the soup along with fresh chives. If smoked salmon is not your cup of tea you could use smoked trout, or even seasoned boiled shrimp. This accompanied by a fresh spring salad would serve as an delightful summer dinner. This is also an excellent soup to package for the freezer, just place the seafood on before serving. Hearty and satisfying.  

2 T butter
2 large leeks, halved lengthwise, rinsed well, and sliced into half-moons
2 fennel bulbs, sliced (I cut mine in quarters lengthwise, then cut each quarter in half lengthwise, then sliced crosswise)
5 C vegetable broth1 fresh bay leaf (dried would work as well)
2 large potatoes, peeled and cubed 
1 bunch scallions, sliced (white and light green parts only)
3 C milk 
1/2 C all-purpose flour
Salt and pepper
1/2 pound smoked salmon, separated into small chunks Chives, chopped, for garnish

Melt the butter in a large soup pot over medium heat.  Add the leeks and fennel, sprinkle with salt, and cover the pot.  Cook, stirring occasionally, until the leeks and fennel are tender, 10-12 minutes.  Add the broth and bay leaf.  Increase the heat to high and bring the pot to a boil.  Add the potatoes and scallions to the pot.  Bring the soup back to a simmer, reduce the heat to low, cover, and simmer, stirring occasionally, until the potatoes are tender, about 15-20 minutes.

In a large bowl, whisk the milk, flour, 1/4 teaspoon salt and 1/8 teaspoon pepper until smooth.  Add the milk mixture to the pot of soup.  Increase the heat to high and stir the soup until it boils and thickens.  Add more salt and pepper to taste.

Serve each bowl of soup topped with chunks of smoked salmon and sprinkle with chives.

Until tomorrow...Peace.

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Did you know that you could be wrong and swear you're right...

I am attending a going away party this weekend, and want to take a dish. I imagine there will be many bite sized appetizers, so naturally I want to take something different. I was not sure if this idea would work, so I wanted to try it out prior to the occasion. Mini tacos, made from fried wonton wrappers. They are a perfect bite. They were not not only delicious but fun. I am sure I will be using this idea again for parties. The small package delivered a massive crunch full of flavor. I chose to stuff mine with seafood, some fish some shrimp simply because it is so available. I have full confidence that they will be a hit Sunday.

There are two ways you can make your wonton shells. One is by folding the wrappers over the oven rack and baking until stiff.  The other way allows for a crispier, more airy shell but takes time. I placed the wonton wrapper in hot vegetable oil flat...then as soon as it starts to fry and get the air bubbles, I folded it over with a fork, holding it up slightly so that it would have the opening for the stuffing.

I stuffed mine half with shrimp and half with fish. Then all the normal taco toppings. 

Until tomorrow...Peace.

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One minute I held the key...

 I have been craving  Asian dumplings. I looked in my refrigerator the other day and noticed an abundance of mushrooms, and then later that day I was speaking to a vegan friend and he told me of this wonderful broth he had made. After a little research on dumpling soup, mushroom dumpling Asian soup was born. My version is not totally vegan, but if you wanted it to be just use vegan butter and omit the fish sauce. This was a surprise, but a delightful one. It was filling without being overly heavy. It is important to use a hearty mushroom to create a firm texture. This soup served with spring rolls would be wonderful for lunch entertainment.   

for the wontons

4 cups mushrooms diced (I used a mixture of portabella, shitake, oyster)

2 T butter

wonton wrappers

for the broth 

small piece of ginger, about the size of your thumb, cut into thin, matchstick-sized pieces

5-6 cloves of garlic, sliced

4-6 cups of stock (chicken or veggie, but I made stock from the mushroom stems and I would recommend this)

4-6 lemongrass stalks, hearts removed and chopped

2 t fish sauce 

2 T soy sauce

1 T sugar

chopped green onions, for serving 

To make the wonton filling, saute the mushroom caps in the butter for a few minutes over medium heat. Place the mushrooms over a strainer and press on it to drain most of the moisture out.

To make the broth, start by gently sauteing the ginger, garlic and lemongrass hearts in a bit of oil in a medium-sized sauce pan for about 5 minutes over medium-low heat. Add in the stock, hollow lemongrass husks, fish sauce, soy sauce and sugar. Stir well and allow to simmer over the lowest heat possible for 10 to 15 minutes. Remove and discard the lemongrass husks and increase the heat to medium. Once it is at a very low boil, drop in the wonton dumplings, making sure not to overcrowd the saucepan with them. If the boil increases at all, dial down the heat a bit to ensure the boil stays consistent. After three to four minutes, remove the dumplings and place them in serving bowls. Repeat the process until the dumplings have been prepared, then ladle the hot soup over them.

Sprinkle with the green onion and serve immediately.

Until tomorrow...Peace.

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I'm at a payphone trying to call home...

Keeping with the idea of cool, fresh, flavorful salads I am introducing a carrot, chickpea, and wheat berry salad. The dressing is a simple vinaigrette that is light. Saltiness is added through the addition of feta cheese. This salad is hearty enough to be a meal, but also serves as a perfect stuffing for a toasted whole wheat pita pocket (I also added some tomatoes to my pitas). The arugula is peppery and gives this salad an extra kick. This salad would be a delicious accompaniment to simple grilled chicken. I have also been thinking that a nice spicy gazpacho would pair gorgeously.

cup dried wheat berries (I used hard white wheat berries, red would also do)

2 cups cooked chickpeas or 1 can chickpeas, rinsed and drained

4 carrots, sliced into ribbons using a vegetable peeler

1/2 cube feta cheese, crumbled

4 to 6 cups arugula 

Dressing ingredients

2 teaspoons honey

2 garlic cloves, pressed

1/4 teaspoon red pepper flakes

1 small lemon, juiced

1/2 teaspoon ground sea salt or kosher salt

freshly ground black pepper, to taste

Cook the wheat berries. Since wheat berries take around an hour to cook, I like to make extra and freeze it for later. To cook the wheat berries, bring a 4 quarts of water to a boil in a large pot. Stir in the wheat berries and 1/2 teaspoon salt. Partially cover the pot with a lid and cook, stirring often, until the berries are tender but still a little chewy (about an hour). Drain the wheat berries and let them cool to room temperature (you can speed up the cooling process by pouring them onto a rimmed baking sheet or pouring them into a large bowl, stirring occasionally).

In the meantime, whisk together the dressing ingredients. Transfer the cooled wheat berries to a big bowl. Add the chickpeas, carrots, feta cheese and arugula and toss to combine. Drizzle in the dressing and toss to coat. Serve immediately.

Notes

If you will not be serving this salad immediately or if you suspect you will have leftovers, I would keep the arugula separate from the rest of the salad until it's ready to be served. The dressing tends to wilt the arugula fairly quickly.

Until tomorrow...Peace.

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Do you hear me? I'm talking to you...

A simple cake with fresh fruit is just what the doctor ordered. As I have mentioned baking does not excite me, so I tend to keep my desserts simple (usually fruit based). I chose plums for this baked cake, and they provided the perfect amount of sweet and tart. You could use nectarines, peaches, strawberries, or any semi firm fruit of your choice. If you are looking for a dessert that is pleasing to the eye, and will not have you in the kitchen all day then this is for you.What a wonderful addition to a summer evening meal. You could also whip some cream for a topping if desired.

4 T unsalted butter, room temperature, plus more for skillet

1 cup all-purpose flour, plus more for skillet

½ t baking powder

¼ t baking soda

Coarse salt

¾ C plus 2 T sugar

1 large egg

½ C low-fat buttermilk

4 ripe medium plums, thinly sliced

Preheat oven to 375°. Butter an 8-inch ovenproof skillet (preferably cast-iron); dust with flour, tapping out excess. Whisk together flour, baking powder, baking soda, and ½ teaspoon salt. Beat butter and ¾ cup sugar with a mixer on medium speed until pale and fluffy. Beat in egg. Add flour mixture in 3 additions, alternating with buttermilk.

Pour batter into prepared skillet, and smooth top with an offset spatula. Fan plums on top, and sprinkle with remaining 2 tablespoons sugar. Bake until golden brown and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool slightly.

Until tomorrow...Peace.

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So let's set the world on fire...

Arepas, is a dish made of ground corn dough or cooked flour, popular in Colombia, and Venezuela. Arepa flour is specially prepared (cooked in water, then dried) for making arepas and other maize dough-based dishes. Both Colombians and Venezuelans view the arepa as a traditional national food. It has a long tradition in both countries, with local recipes that are delicious and varied. I have been intrigued by the idea of these for some time now, but have had trouble finding the cornmeal. (PAN is really the only brand I have found that is locally sold in markets specializing in South American cuisine). I will give Guy Fieri credit for my introduction. They are widely popular as a street food in their native countries, but have recently been making a show in some larger US cities. I chose to keep them as authentic as possible, and was glad that I had done so. One I stuffed with spicy chorizo, peppers, and cheese. The other fried plantains ( If you have never tried this it is an absolute must), avocado, and cheese. All were served with a side of Cholula hot sauce. I can clearly see the appeal of these pockets, they are absolutely delicious. They are also often filled with eggs. They are super fun, and a must for a summer gathering.

Ingredients:

2 cups harina PAN (pre-cooked cornmeal)

2 ½ cups hot water

3 tablespoon vegetable oil, plus extra for brushing and cooking

¾ teaspoon salt

Place the PAN, water, oil, and salt in a mixing bowl and stir until the mixture just comes together.

Cover with a damp towel and allow to rest for 15 to 20 minutes.

After the dough has rested, mix it with your hands to remove any lumps.

Taking a small amount (about 1/3 cup) of the dough, form a flat and round disc, even in thickness.

Brush each side of the disc with a small amount of vegetable oil and place onto a sheet pan lined with parchment paper.

Place a cast iron skillet (or some sort of heavy bottom skillet) over medium-high heat and brush with a small amount of vegetable oil.

Once the skillet is hot, place a few arepas onto the surface, making sure not to overcrowd, and cook for 7 to 10 minutes on each side, until they are golden brown on each side and make a hollow sound when lightly tapped (turn the heat down to medium if the pan gets too hot).

Remove them from the heat and repeat with the remaining discs (you can store the cooked arepas, on a prepared sheet pan, in a warm oven while you cook the remaining batches).

To assemble: Open the arepas down the side to create pocket and fill with desired ingredients.

My first listed arapa is filled with grilled chorizo, queso blanco (any mild cheese would work), jalapenos, and sauteed onions.

My second arepa is filled with sliced avocado, fried plantaines, and queso guayanas (I was trying to make these authentic as possible, but you could substitute feta or mozz)

Heat about 1/2 inch vegetable oil in a large saute pan set over medium-high heat. Fry the plantain slices until golden brown on both sides. About 5 minutes.Set aside on a paper towel lined plate to dry.

Until tomorrow...Peace.

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Pennies and dimes for a kiss...

Summer has arrived in Florida, it has been in the mid nineties. Therefore, I have been attempting to create flavorful different salad options that serve as a meal. The salad I am bringing to you today is Asian inspired with an intense ginger dressing. Hot summer days and balmy evenings are a great excuse for a picnic, as well. This Chinese Chicken Salad packs up perfectly. Toss the shredded chicken meat with half of the dressing. Pack the greens and carrot ribbons separately from the chicken. Pour the toasted sesame seeds into a small container and pack the won tons chips in another. Put everything into a cooler, with a bottle of lemonade, grab your picnic gear, pack a blanket, and head out with the one you love.

Happy Summer.

4 tablespoons sesame oil

3 tablespoons soy sauce

2 tablespoons rice vinegar

2 tablespoons fresh lime juice

zest from 1 lime

3 tablespoons ginger simple syrup (simply boil sugar water and fresh grated ginger)

1 teaspoon hot chili oil

1/8 cup sesame seeds

1/2 lb baby boy choy, cut in half

4 green onions, thinly sliced

1/2 English cucumber, thinly sliced

1 large carrot, scrubbed clean

5 cups mixed baby greens,washed and dried

3 cups shredded poached chicken

12 won ton wrappers, cut in half

1/4 cup canola oil

In a small jar combine the first 7 ingredients, put a lid on top, and shake like crazy. Set aside. In a medium frying pan, over medium heat, lightly toast the sesame seeds until golden; about 2 minutes. Pour into a small bowl and set aside. In the same frying pan add the canola oil and gently heat. Adding a single layer of won ton wrappers, cook, turning once, until golden brown. Approximately 30 seconds to 1 minute per side. Transfer to a paper towel, and repeat the process. Once finished frying the won tons, set them aside until later.

Bring a large pot of water to a boil. Add a tablespoon of salt. Have a large bowl of ice water near by. Add the bok choy, and cook for 1 1/2 minutes. Immediately drain into a colander and then plunge the bok choy into the icy water. 

In a large salad bowl add the greens, onions, cucumber slices and poached chicken. Using a vegetable peeler cut the carrot into ribbons. Add to the salad bowl. Sprinkle the toasted sesame seeds over the top. Crunch half of the won ton chips over the salad. Lightly drizzle with half of the dressing, and toss. Drizzle the remaining dressing over the top. Serve. Eat.

Until tomorrow...Peace.

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There's a place a Gemini Dream...

Back again with my love for the sandwich. I was once told..." Don't eat a po'boy it will kill you". I am not compliant when it comes to food dictation therefore I went ahead and ate one in New Orleans, I was sold (and needless to say I am still alive). My version is not the typical, as it is not fried shrimp. I love all things buffalo flavored so I chose to attempt a buffalo style po'boy...BIG HIT. This was actually easier than frying the shrimp, and there was much more flavor. This po'boy would be a wonderful addition to any summer party...in fact your guests may not want to leave. 

1 lb deveined shrimp

1/3 C hot sauce (of your choice)

4 large hoagie rolls, sub rolls or French bread

1-2 T olive oil for drizzling

1/4 t onion powder

1/4 t garlic powder

1-2 C baby arugula for dressing

1/2 C chopped celery

1 C fresh tomatoes, chopped (about 1 medium tomato)

1-2 T fresh parsley, chopped

Blue cheese crumbles for topping

Blue cheese dressing

Salt and Pepper to taste

If using skewers, soak skewers in water for 30 minutes to prevent them from burning.

Preheat grill on medium-high heat. Spray with non stick grill cooking spray to prevent sticking.

Place shrimp on skewers and brush with hot sauce or toss with sauce if using a grill basket, reserving about 2 tablespoons.

Slice rolls, drizzle with olive oil and sprinkle with onion powder and garlic powder. Set aside.

Grill shrimp until cooked, about 4-5 minutes per side.

Remove shrimp from skewers or basket and place in bowl. Toss with reserved sauce.

Reduce heat to low, place rolls cut side down on grill and toast for just 1-2 minutes until lightly toasted.

Spread a little blue cheese dressing on toasted rolls. Dress with baby arugula, topped with shrimp, celery, tomatoes. Garnish with blue cheese crumbles and chopped parsley.

If you don't like blue cheese, you can substitute for a light ranch or ranch dressing.

Until tomorrow...Peace.

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Ohhh baby I love your ways...

Summer is for barbecue chicken as far as I am concerned. These are spicy chicken skewers (but the heat may be adjusted if you do not desire as much heat). Very simply prepared and a true crowd pleaser. Soy, honey, lime and Siracha are the main players in this dish. I served these with a yellow rice pilaf, but I feel they would be delicious in a wrap or on a salad. This is light bright chicken dish that may be served hot or at room temperature. A perfect addition to any outdoor gathering.



3 T soy sauce

2 T honey

1 T vegetable oil

juice of one lime

2 garlic cloves, minced

1-2 t Siracha

red pepper flakes, to taste

2 T fresh cilantro

1 pound skinless, boneless chicken breasts

In a small bowl, combine your ingredients, through the cilantro. Mix thoroughly.

Pour marinade over chicken breasts and turn to coat. Cover and allow to marinate for at least 1 hour.

Grill on medium high heat for 6 to 8 minutes per side, until juices run clear.

Until tomorrow...Peace.

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And go get yourself some cheap sun glasses...

Sometimes made-up creations turn out to be the best. My refrigerator seemed to be overflowing with zucchini, and I knew some needed to be utilized soon. My favorite pizza has fresh greens on it, whether it is spinach, arugula, watercress I adore them all. I decided to toss zucchini slices (ribbons) in a simple Dijon vinaigrette and place it on a traditional margarita pizza. I might even favor this over the traditional greens...absolutely delicious. For dessert, ice cream sandwiches made out of homemade peanut butter cookies, filled with strawberry ice cream. A treat that I feel will grace many summer gatherings (kids would love these). I individually wrapped mine, so they are easy to take out one at a time.

1 pizza dough shell **

3 tablespoons tomato sauce (any marinara of your choice)

mozzarella, thinly sliced

1 large zucchini, ribboned (using a vegetable peeler)

1 T red wine vinegar

2 T extra virgin olive oil

1/2 t Dijon mustard

1/2 shallot, minced

Salt and Pepper

Basil leaves

Parmesan Reggiano, shaved

3 T pine nuts, toasted

 **Make your pizza dough (click on the bread tab on the side of my blog for my recipe)

 Preheat your oven to 475 F degrees. Stretch out your pizza dough into a thin 10-inch circle. Place the dough onto baking sheet (or pizza stone, mine broke) that’s been lightly dusted with cornmeal.

Add the tomato sauce to the center of the pizza shell, spreading it evenly. Arrange the cheese  and basil over the tomato sauce. Transfer the pizza to the preheated oven and bake for 8-10 minutes, or until the edges of the pizza are golden brown.

Meanwhile, grab the zucchini, cut off the ends and using a vegetable peeler, slice the zucchini longways, creating “ribbons.” Set aside.

In a medium bowl, add red wine vinegar and using a whisk, slowly add the olive oil until it emulsifies. Add the Dijon mustard, minced shallot and mix until combined. Salt and pepper to taste. Toss the zucchini with the dressing until lightly coated.

Open the oven and carefully place the zucchini mixture atop the pizza. Bake for an additional 1-2 minutes, until zucchini is warm. Top the pizza with pine nuts and shavings of Parmesan.

6 T unsalted butter, room temperature

3 T plain Greek yogurt

1/2 C light brown sugar

1/2 C granulated white sugar

1 large egg

1 t pure vanilla extract

3/4 C natural peanut butter

2 C white whole wheat flour

1/2 t baking soda

1/4 t salt

Directions:

Preheat oven to 350 degrees. Combine first 7 ingredients in a large bowl until smooth. Combine last 3 ingredients in a small bowl. Add flour mixture to large bowl, stirring until just combined. Using an ice cream scoop, scoop even balls of dough onto an un-greased, non-stick cookie sheet about 2 inches apart. Cook 10-12 minutes until lightly browned. Allow to cool 5 minutes on the pan then transfer to a wire rack

For the sandwiches:

Prepare Jumbo Whole Wheat Peanut Butter Cookies.

Pick favorite ice cream flavor of choice (I used Publix Premium Strawberry)

About a half hour before assembling, take the ice cream out of the freezer and allow to soften on the counter (you want the ice cream just soft enough to scoop and smash, but not dripping).

Place cookies in a single file line bottom up on a baking sheet lined with foil.

Gather a hefty scoop of ice cream using an ice cream scoop that has been run under warm water and place it on each of the cookies.

With a spoon that has been run under warm water, smooth the ice cream scoop down so it lies flat on the cookie.

Top with second cookie (bottom side down) and gently press the two ends together.

Wrap individually in tin foil and store in the freezer up to one week!

Until tomorrow...Peace

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This is not a drive by...

The meatball sub, a timeless classic. Often this sandwich is associated with Italian flavors, and smothered in marinara with sauted peppers and onions. As you can imagine we are Rays (baseball) fans in this region so for the game the other night I made mini meatballs (as I used mini baguettes) and enhanced them with the flavors of cumin, coriander, and paprika. I also added ricotta to guarantee a moist meatball. The real star in this sandwich is the roasted tomato and pepper relish. The sweetness from the roasted veggies is countered by the acidity of the vinegar that marries perfectly with the flavored beef. I believe once you try this you will not return to the typical meatball hoagie. For a side I made baked sweet potato and carrot fries seasoned with fresh herbs and a garlic aioli for dipping (the aioli is easy to prepare and is a great addition I would not reccomend skipping this). These are sure to be a hit at your next gameday event. 

1 lb lean ground beef

1 red onion, finely chopped

2 garlic cloves, finely chopped

1 piece of bread (soaked in milk then lightly squeezed)

1/2 cup chopped parsley

1/2 cup fresh ricotta cheese

1 t smoked paprika

1 t ground coriander

1 t ground cumin

dash of cayenne

1 t salt

pepper to taste

fresh rolls, I used mini baguettes

sliced mozzarella

Sautee the red onion and garlic in a bit of olive oil, until soft and translucent. When cooked, remove from the pan and set aside.

In a large bowl, combine the beef, cooked onions, bread, parsley, ricotta, spices, salt & pepper and mix well.

With wet hands, form golf ball-sized meatballs and place on a tray lined with foil. When all the meatballs have been formed, place the tray in the fridge and allow the meatballs to rest for 20-30 minutes.

Pre-heat the oven to 400°c.

Place the chilled meatballs on a greased baking tray and place in the oven. Bake for 15-20 minutes until the meatballs are cooked through but still juicy.

To serve, cut the rolls open, but not all the way through. Place the sliced cheese on the bread followed by a few meatballs, warm in the oven for a moment to melt the cheese. Spoon over the tomato relish.

Tomato Pepper Relish

2  red peppers

1 hot wax pepper

4 medium sized tomatoes

2 cloves garlic

salt

1 T chopped fresh parsley

1 T chopped fresh chives

1 T vinegar (I used cider)

2 T oil

Wash the peppers and tomatoes and roast them whole in a preheated oven (375) for around 40 minutes. Leave them to cool enough to be peeled (if you leave them in a bowl covered with clingwrap, they'll be easier to peel). Remove the stalks and seeds and peel the vegetables. Chop them up roughly, add finely chopped garlic, parsley and chives. Season to taste, add oil and vinegar.

Baked Carrot and Sweet Potato Fries Recipe

1 sweet potato, washed and cut into 1/2 inch wide strips3-4 carrots, washed and cut into 1/2 inch wide stripsolive oil1 T chopped fresh rosemary

1 T chopped fresh thyme
salt and pepper to taste 

Preheat oven at 400°F. On a large baking sheet, toss carrots and sweet potatoes with olive oil, chopped herbs, salt and pepper.

Arrange in a single layer and make sure to flip the fries over two or three times to brown evenly. Bake for about 40 minutes, or until golden brown and crisp. Serve with garlic aioli (recipe below).

1 cup oil (use a combination of olive oil and neutral tasting oil like canola)2 egg yolks1 T fresh squeezed lemon juice1 T garlic, chopped (adjust amount to taste)salt & pepper, to taste

Make sure ingredients are at room temperature before starting to mix. Add oil, egg yolks and lemon juice into a blending container. Place hand blender (a food processor would also work) at the bottom of the container and turn on. Within seconds you will see the mayonnaise start to form at the bottom. It will begin to emulsify and become thick. Once your mixture feels like real mayo, add the chopped garlic, salt and pepper. Mix well and enjoy. Keep in an airtight container in the fridge and consume over the next few days (make sure to use the freshest, high-quality eggs available).

Until tomorrow...Peace.

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You had my heart inside your hand...

The show stopper of the day is a char-grilled open-faced veggie sandwich. I will start by saying I believe any dish that contains basil pesto is off to a roaring start. Fresh veggies are overflowing in Florida, so I am trying to get creative. This entire sandwich is compiled of grilled veggies with the exception of roasted tomatoes (you could grill these on a piece of foil if desired). Then I topped them with feta cheese and a drizzle of balsamic vinegar, so they come together quickly. These are a perfect summer lunch or light dinner. I also feel these would be great for outdoor entertaining.  I served these with a large dish of homemade red pepper hummus with chilled carrots, radishes and celery. What a delicious  and fun way to get in your daily does of veggies. 

1 C cherry tomatoes, halved

3 garlic cloves, minced

2 T rosemary, chopped

1 C olive oil

1 eggplant, sliced thin, lengthwise

2 zucchinis, sliced thin, lengthwise

1 sweet potato, sliced thin, lengthwise

4 ounces feta cheese

2 T basil pesto

2 large hard rolls sliced in half 

Balsamic vinegar

Pre heat oven to 400F and line a baking sheet with foil, set aside.

In a small mixing bowl, combine garlic, rosemary and olive oil and season with salt and pepper.

Toss cherry tomatoes with 1/4 cup of olive oil mixture and spread on prepared baking sheet, bake for 30 minutes or until shriveled and browning slightly. Remove from oven and tent with foil to keep warm.

While tomatoes are roasting, coat vegetable slices in remaining olive oil mixture and grill until charred on both sides.

Spread each half of the sun dried tomato roll with pesto and place cut side down on grill and grill until toasted.

Divide chargrilled vegetables between each piece of bread and top with oven roasted tomatoes and crumble feta cheese on top.

Drizzle balsamic over each sandwich and dot sandwiches with more pesto if desired.

Until tomorrow...Peace.

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Mama said there'd be days like this...

Keeping with my fresh veggie and mango theme I am presenting two recipes today. First a spinach salad with roasted beets and a vibrant mango vinaigrette. Second, stuffed zucchini boats that carry hot Italian sausage, mushrooms, tomato, and fresh herbs. Both of these recipes are bright and light, and would be a welcomed addition to any lunch or dinner. The zucchini may be prepared in advance, and baked just prior to serving. You may also omit the sausage for a vegetarian dish. I believe you will find the mango vinaigrette to be highly versatile (I think I will try it on chicken). Both of these recipes could be served as side dishes or stars by themselves. I hope they find way to your dinner table soon. 

Spinach Salad with Roasted Beets and Mango Vinaigrette

10 ounces baby spinach

1/2 large mango, peeled and diced

1 large beet, roasted, peeled, and diced*

1/4 C toasted almonds

1 large mango, peeled and cut into chunks

1 inch fresh grated ginger

1 lime, zested and juiced

1 T chopped cilantro

1 t sugar

1/3 C seasoned rice vinegar

1 t honey mustard

1 C vegetable oil

salt and pepper to taste

*To roast a beet, scrub off the dirt and roast at 400 degrees for one hour. Remove from oven and cool until you can touch it. The skin will peel easily under cool water or use a paring knife to gently remove the skin.

In a food processor, puree mango with lime zest, ginger, lime juice, cilantro, sugar, rice vinegar, and honey mustard. Slowly drizzle in the vegetable oil while the food processor is running. Salt and pepper to taste. Makes approximately 2 1/2 cups of vinaigrette. Refrigerate up to 3 weeks.

In a large salad serving bowl, gently toss spinach, mango, beets, and almonds. Serve onto individual plates and drizzle mango vinaigrette over each serving.

Stuffed Zucchini Boats with Italian Sausage

2 medium zucchini

1/2 lb hot Italian sausage

2 garlic cloves, minced

1 medium tomato, seeded and finely chopped

1/2 C finely chopped fresh mushrooms

1 T chopped basil

1 T chopped oregano

1 t crushed red pepper flakes

2 T olive oil

3/4 C Parmesan, divided

fresh basil, chopped (for garnish)

Preheat oven to 400 degrees.

Brown sausage until cooked thoroughly.

Cut zucchini in half lengthwise; scoop out pulp and seeds, leaving 1/4-inch shell (use a small spoon for this). Reserve pulp from two zucchini and chop. Combine cooked sausage, zucchini pulp, garlic, tomato, mushrooms, basil, oregano, crushed red pepper flakes, olive oil and 1/2 cup cheese in a medium bowl. Divide mixture among zucchini shells.

Place stuffed zucchini in a 13 x 9 baking dish; cover with foil. Bake for 25 minutes or until zucchini is tender. Sprinkle with remaining cheese. Bake uncovered 5 minutes more or until cheese is melted. Top with fresh basil.

Until tomorrow...Peace.

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