We don't care, we drive Cadillacs in our dreams...

When pesto is mentioned I envision bright sweet summery basil, while this is the traditional ingredient there are many variations of pesto. I adore mint, and believe that it is under-appreciated in savory dishes. Mediterranean, Northern African, and Middle Eastern cuisines have embraced this hearty herb for centuries while American cuisine typically limits mint to the dessert course (I feel this is a great injustice).  So, on a mission to bring mint into the spotlight, the pasta I share with you today is tossed in a mint pesto. In addition to this fragrant pesto I did a quick sauté of shiitake mushrooms and asparagus to add to the dish. The final finishing note was fresh salty feta cheese. I served this pasta warm, but it would be equally delicious chilled and served as a pasta salad.  Feel free to experiment with any veggies that look good in the store when you are shopping, and any hearty mushroom may be substituted for the shiitakes. I encourage everyone to experiment with different pesto combinations some others I enjoy are; cilantro and walnut and arugula and pecan. Enjoy!!

Pasta Tossed with Mint Pesto, Asparagus and Shiitake Mushrooms

Ingredients

3/4 lb pasta, such as cavatappi or penne (any short cut pasta)

2 1/2 cups mint leaves, stems removed, rinsed and dried

1/4 cup whole almonds, chopped

2 garlic cloves

1/4 cup olive oil, plus 1 tablespoon

1/2 cup grated parmesan cheese

1 lb shiitake mushrooms, sliced

3/4 lb asparagus, ends trimmed and stalks cut into 1 inch pieces

Salt and pepper

Zest of 1/2 a lemon

Feta cheese for garnish

Instructions

Put a pot of salted water on the stove and bring to a boil.  Cook the pasta as directed on the box.

While it is cooking, prepare the pesto.  You can do this in a food processor or blender, but I like doing it by hand, so as to not turn the pesto into mush.  To do it by hand, place the garlic clove on a large cutting board and add 1/3 of the mint leaves on top of that.  Using a large chef’s knife, chop the leaves and the garlic. Once it is finely chopped, add another 1/3 of mint leaves and continue chopping.  Repeat with the remaining mint.  Once this is done, add the chopped almonds on top and chop until they are incorporated into the pesto.  Add the cheese on top and chop and fold into pesto mixture to combine.  Add this mixture to a bowl and stir in 1/4 cup olive oil. Set aside.

At this point, the pasta should be finished cooking.  Drain and let cool as you cook the asparagus and mushrooms.

In a medium skillet, heat 1 tablespoon of olive oil over medium-high heat.  Add the mushrooms to the pan and let cook for a minute. Add in the asparagus and season with salt and pepper.  Cook for an additional 2-3 minutes, or until the asparagus is bright green and, when you taste a piece, it remains slightly crunchy.

In a large serving bowl, toss the pasta with the pesto, making sure to coat each piece evenly.  Mix in the mushrooms, asparagus, and lemon zest.  Taste for seasoning and, if necessary, add additional salt and pepper.

Garnish with whole mint leaves and feta cheese.

Until tomorrow…Peace.

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I wish I could take a cab down to the creek, and hang a disco ball from an old oak creek

I have delightful creole shrimp rolls with a dilly potato salad today. Louisiana Creole cuisine is a style of cooking originating in Louisiana, which blends French, Spanish, Portuguese, Italian, Native American, and African influences, as well as general Southern cuisine. It is similar to Cajun cuisine in ingredients (such as the holy trinity onions, bell peppers, celery), but the important distinction is that Cajun cuisine arose from the more rustic, provincial French cooking adapted by the Acadians to Louisiana ingredients, whereas the cooking of the Louisiana Creoles tended more toward classical European styles adapted to local foods. Broadly speaking, the French influence in Cajun cuisine is descended from various French Provincial cuisines of the peasantry, while Creole cuisine evolved in the homes of well-to-do aristocrats, or those who imitated their lifestyle. Although the Creole cuisine is closely identified with New Orleans culture today, much of it evolved in the country plantation estates so beloved of the Pre-Civil War Creoles.

I added grilled corn to these rolls, and the sweetness from the corn complimented the charred shrimp beautifully. The potato salad brings a tangy bite to this meal. With the warm rolls and warm potato salad this makes an ideal meal for the first cool fall evenings. These are both portable, and would make lovely additions to an autumn picnic.

Creole Shrimp Rolls

1/2 pound jumbo shrimp, peeled and deveined

1 Tbs. extra-virgin olive oil

1 Tbs. fresh lemon juice

1 tsp creole seasoning

1 small jalapeno pepper, minced

2 ears fresh corn

1 Tbs. butter

6 new potatoes, diced

1 stalk celery

1/4 cup chopped dill pickles

1 Tbs. freshly minced dill

2 Tbs. extra-virgin olive oil

1 Tbs. white balsamic vinegar

Salt and pepper

Romaine lettuce

1/4 cup halved cherry tomatoes

2 hoagie rolls, split, brushed with oil and grilled

In a medium bowl, whisk the oil, lemon juice, creole seasoning, minced jalapeno and pinch of salt. Toss with the shrimp and let sit for 10 minutes.

Brush the corn with the butter and salt; grill (indoors or outdoors) until nice and charred on all sides, about 10 minutes. Slice the kernels from the ears.

Back on the grill, arrange the shrimp in a single layer. Grill until you see pretty grill marks on both sides and is cooked through.

Arrange the lettuce leaves in the grilled hoagies. Top with shrimp, corn and tomatoes.

Serve with potato salad! Just boil the potatoes in salted water until tender. Then transfer to a bowl and add 2 Tbs. olive oil, vinegar, the pickles, dill, celery and salt and pepper. Toss, toss. Done!

Until tomorrow...Peace.

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Standing on the field with your pretty pompom...

I thought before food I would show you pictures of my babies, Hollie and Lillie. They are often by my side in the kitchen.

Miss. Hollie

 Miss. Lillie

Today I wish to entice you with a cold vegetable curry. As I have mentioned previously I adore curries and Indian flavors. I do believe this is my new favorite chilled vegetable salad. The flavor layers will pop in your mouth. There is an excellent combination of warm earthiness from the curry and bright freshness from the herbs. As with most of my recipes you may adjust the heat levels to your liking. If your local grocery does not have lemongrass, you should be able to find lemongrass paste in the produce section. Feel free to experiment with any vegetables of your choice; I went with mainly traditional Indian veg. This is one of those dishes that tastes better the next day, so I recommend preparing it the night before you are planning on serving and refrigerate overnight to allow the intense flavors to marry. This is a nice salad for a transition into fall with the warm notes that it carries. Grilled chicken or lamb with a simple Indian rub and basmati rice seasoned with coconut are excellent accompaniments. Enjoy!

Lemongrass Mango Curry

1 cup raw pumpkin seeds

1/4 teaspoon salt

1 tablespoon olive oil

1/2 bunch cilantro

1 cup basil leaves, plus handful for garnish

handful mint leaves, plus more for garnish

1 garlic clove - minced

1 mango diced

3 lemongrass stalks – chopped (if you cannot find fresh, paste will do)

2 tablespoons olive oil

1 inch piece ginger grated

1 jalapeno diced

1 teaspoon curry powder (use whatever heat level you like)

squeeze of honey

juice of one lime

sea salt to taste

1 large radish julienned

1 medium zucchini julienned

1-2 red, yellow or orange bell peppers julienned

1/2 cauliflower head - chopped into small, bite-size florets

Preheat oven to 375 F. Toss the pumpkin seeds with olive oil and salt and spread on a parchment paper covered baking sheet. Toast for 10 minutes until puffed up and golden.

Add half of the toasted pumpkin seeds into a food processor along with the cilantro, basil, mint and garlic. Process until well combined.

Meanwhile, combine the mango and lemongrass in a high-speed blender, blending until smooth. Strain and discard the solids.

Add the lemongrass-mango puree to the food processor, along with the ginger, jalapeno, curry powder, honey, lime juice and salt to taste. Process until well combined.

In a large mixing bowl combine the daikon radish, zucchini, bell pepper and cauliflower pieces. Add in the mango-curry sauce and reserved 1/2 portion of toasted pumpkin seeds. Toss well to combine. Garnish with basil and mint leaves and serve.

Until tomorrow...Peace.

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Come on let's just see what you've got...

Today, I am delivering an alternative to the traditional Cobb salad. With high temperatures keeping the summer days heated, this may just be the refreshing meal you are searching for. The Cobb salad is a classic.  Various stories of how the salad was invented subsist. The most popular being that it came about in the 1930's at the Hollywood Brown Derby restaurant, where it grew to be a signature dish. It is named for the restaurant's owner, Robert Howard Cobb. Stories fluctuate as to whether the salad was invented by Cobb or by his chef, Chuck Wilson. The legend is that Cobb had not eaten until near midnight, and so he mixed together leftovers he found in the kitchen, along with some bacon cooked by the line cook, and tossed it with their French dressing. Regardless of whether or not there is validity to this account I agree with many that these ingredients create a delicious salad. Often Cobb salads are prepared with shredded (or diced) chicken, I omitted this as I served my cups as a component for a light brunch. Feel free to make the poultry addition. I also whisked together a simple vinaigrette instead of French dressing. This salad can be shaped to your personal preferences; black olives bring a briny element. The cups are a fun presentation, and would be lovely for a luncheon.   

Cobb Salad Cups

1 Radicchio, rinsed

2 cups chickpeas (from dried or from one can – drain and rinse well if canned)

1 Tablespoon flour

1 Tablespoon olive oil

2 eggs

1 large tomato diced or cherry tomatoes

Half of an Avocado, diced

Arugula

Blue cheese, crumbled

Bacon crumbled

For the dressing:

1 Tablespoon whole grain mustard

2 Tablespoons olive oil

2 teaspoons honey

2 teaspoons Worcestershire sauce

2 teaspoons rice vinegar

Salt / Pepper

First, hard boil the eggs. Place the eggs in a small saucepan and fill with water until eggs are emerged. Bring water to a boil, and then remove from heat. Cover and let the eggs sit in the water for 12 minutes. Drain and let cool. Peel and chop.

Toss chickpeas with the flour. Heat the olive oil in a small skillet over medium heat. Add the chickpeas and cook until golden brown. Transfer to a paper towel to remove excess oil. Set aside.

Whisk all dressing ingredients together until incorporated. Set aside.

Chop the bottom of the radicchio and peel back each layer to create little cup like pieces. Fill the cups with arugula, hardboiled eggs, chickpeas, avocado, tomatoes, blue cheese, and bacon. Drizzle with dressing and serve immediately.

Until tomorrow…Peace.

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The air was more than human, and the heat was more than hungry...

It's summer, it's hot, and with temperatures sky high I prefer to eat light and refreshing dishes. I indulge in a salad almost daily, as I have been experimenting with more than just the average garden salad. This is a garbanzo ginger salad. It is sharp and bright. The fresh ginger is the star in my opinion, but this bold flavor is sweetened by the carrot. This packs the protein and nutrition for a slow picnic and walk through the park. This would also be an ideal dish to take to your next summer picnic, as it can stand up to the heat. Keep cool, and I hope you all enjoy.   

You know my name, not my story. You've heard what I have done, but not what I have been through.
-anonymous

Ginger Garbanzo Salad

Ingredients

• 2 cups canned garbanzo beans, rinsed and drained
• 1/2 cup cashews, lightly chopped
• 2 large carrots, finely grated
• 1 scallion, finely chopped
• 3/4 cup cilantro, chopped
• 1 clove garlic, minced
• 2 tablespoons ginger, minced
• 1 teaspoon cayenne
• 2 teaspoons paprkia
• 1 lemon, juiced
• 1/4 cup olive oil
• salt and pepper as desired

Instruction

In a large bowl, combine all ingredients. Toss to combine.

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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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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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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Casey Jones you better watch your speed...

Today is a healthy and flavorful quinoa recipe. This is a southwest take on the grain that may be eaten alone or in a tortilla. The amounts in this recipe are not exact because a dish like this is meant to be made with handfuls of chopped vegetables, drizzles of this, and pinches of that, all of which will be different from person to person. Adjust everything accordingly. You can prepare all of the components ahead of time and toss together right before serving. If you think this is too much, only toss together what you will eat in one meal. Store the leftover components separately in the refrigerator, then toss together when you’re going to eat it. This would make a wonderful addition to any Memorial Day picnic.

Ingredients

2 C cooked quinoa

1½ C black beans, cooked (or from a can, rinsed)

1 avocado, peeled and diced

½ each red and green bell peppers, diced

1 C cooked corn

1 whole fresh jalapeno, seeded and minced

¼  red onion, finely chopped

cherry tomatoes, very generous handful, washed and sliced in half

2 T olive oil

1 T fresh squeezed lime juice

1 small clove garlic, minced

1 T finely chopped cilantro

pinch ground cumin

salt and pepper to taste

corn tortillas warmed, if you’re going to make tacos

Directions

Toss quinoa, black beans, avocado, red and green bell peppers, corn, jalapeno, red onion, and tomatoes in a bowl to combine.

In a separate small bowl, whisk together olive oil, lime juice, garlic, cilantro, and cumin.

Drizzle the olive oil and lime juice mixture over the quinoa, then gently stir everything to combine.

Taste and season with salt and pepper. Add more lime juice or cumin if needed.

If making tacos, fill tortillas with quinoa. You probably don’t need additional taco toppings because they’re all part of the quinoa. Except maybe sour cream or some shredded lettuce.

Until tomorrow...Peace.

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Asking people what's the matter with you boy?...

I know I have not made a post recently, I was away for the weekend with a friend. We went to Crystal River, FL. It was beautiful, peaceful and calm. We went for long bike rides, and did quite a bit of kayaking. We were fortunate enough to kayak beside a beautiful manatee. These activities presented the perfect opportunity for a picnic. Since I have been negligent towards my posts, today I am delivering three recipes. The trio for a splendid picnic. Chai and pistachio muffins, a layered salad with basil vinaigrette (in a mason jar), and a mango lime spritzer. After a long kayak outing this was a delicious (and needed) treat. The layered salad is hearty and healthy with a bright dressing. I encourage you to layer anything in the jar that you desire, this would be a creative idea for kids. The muffins are flavored with chai tea and pistachios, just the right amount of sweetness to pair with the salad. These delights were washed down with a fresh sparkling drink made from natural ingredients. I also made this in a large mason jar, and it was ideal for traveling. This has inspired me to think about more picnics and summer recipes. These are just the start of my weekend creations, so be sure to stay in touch.





Chai Pistachio Muffins

1 3/4 C flour

1/2 C packed brown sugar

1 t baking powder

1 t baking soda

1/4 t salt

2 chai tea bags

1 C low-fat buttermilk

1/4 C butter, melted

1 1/2 t vanilla extract

1 large egg, lightly beaten

1/3 C pistachios, chopped

1/2 C powdered sugar

1 tablespoon water

Preheat oven to 375°.

Combine flour, brown sugar, baking powder, baking soda, and salt in a large bowl. Stir with whisk until combined. Cut open tea bags; add tea to flour mixture, stirring well. Combine buttermilk, butter, 1 teaspoon vanilla, and egg in a bowl, stirring well with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist.

Place 12 muffin-cup liners in muffin cups; coat liners with cooking spray. Divide batter evenly among prepared muffin cups. Sprinkle nuts evenly over batter. Bake at 375° for 15 minutes or until a wooden pick inserted in center comes out clean. Cool for 5 minutes in pan on a wire rack.

Combine remaining 1/2 teaspoon vanilla, powdered sugar, and 1 tablespoon water, stirring until smooth. Drizzle glaze over muffins.

1 can chickpeas thoroughly rinsed

1/2 C grated carrots

1 C cherry tomatoes, left intact they will preserve longer than sliced

1 C shelled edamame beans

1/2 C toasted pine nuts, or other nuts as desired

1 C alfalfa sprouts

For the Basil Vinaigrette

5 T olive oil

2 1/2 T red wine vinegar

4-6 fresh basil leaves, chopped

1 heaping t Dijon mustard

Sea salt & coarse black pepper to taste

Combine all ingredients for the dressing and whisk together. Place 1/2 the dressing in the bottom of a mason jar, layer ingredients in the jar. Shake before eating to distribute dressing.   

1 mango, cubed
Zest from 1 lime
Juice from 2 limes
1 lemon, thinly sliced
5 mint leaves, ripped into small pieces
4 C sparkling water
ice

Make a “natural” simple syrup in a blender, by combining the mango cubes, lime zest, and lime juice.

In a large jar or beverage container, mash the mint with the mango/lime syrup, thin pieces of lemon, and sparkling water. You can use the back of a wooden spoon.

Pour over ice cubes and serve.

If the mangoes do not look good you could substitute strawberries or peaches.

Until tomorrow...Peace.

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Because you're mine, I walk the line...

A chopped salad with a southwest twist is on the menu. This salad is a combination of chicken, beans, corn, Mexican and ranch flavors. This is simplistic in preparation (if you wanted to make it even easier you could use a rotisserie chicken). The salad is packed with multiple bright and fresh flavors provided by tomatoes, scallions, avocados, herbs, and fresh lime juice. If you desired a sweet note you could add chopped mango or papaya. This is an excellent lunch or light dinner. I made basic cheese quesadillas with pico de gallo to serve alongside.  I encourage you to switch up your normal salad routine, and give this vibrant chopped salad a try. 

Ingredients:

2 C cooked chicken diced

1 green pepper, diced

1 jalapeno, diced

1 C black beans

1 C sweet yellow corn

2 roma tomatoes, diced

4 scallions, sliced

1 large romaine heart, chopped

1/2 bunch cilantro, chopped

2 just under ripe avocados, diced

2 C crushed tortilla chips

for the dressing:

1/2 C mayonnaise

1/2 C sour cream

1/2 T fresh chopped dill

1/2 T fresh chopped chives

1/2 T fresh chopped parsley

1 t cumin

1 t coriander

1 t cayenne pepper

1/2 tablespoon lime juice

salt & pepper, to taste

In a large bowl, stir all salad ingredients together, excluding the tortilla chips and avocado. In a small bowl, stir all dressing ingredients together until smooth. When ready to serve, toss salad with dressing then gently stir in avocado and tortilla chips.

If you are not planning on eating the entire salad just dress what you plan on eating, and save the dressing. If you are only using half and avocado, drizzle with lemon juice and cover tightly with saran wrap (it will keep for a day this way).

For a variation this salad could easily be placed into a wrap (an idea for a summer picnic).

Until tomorrow...Peace.

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You have to go where your heart says go, isn't that so...

Happy Earth Day!! (Yes, I realize it was yesterday. Last evening a Florida rain storm took out my Internet. I guess that is what I get for procrastination. Now, you may just be lucky enough to receive two posts today.) Panzenalla, my new obsession. Panzanella or panmolle is a Florentine salad of bread and tomatoes popular in the summer (tomatoes are in season in FL now). It includes chunks of soaked stale bread and tomatoes, sometimes also onions and basil, dressed with olive oil and vinegar. It is also popular in other parts of central Italy. Panzanella was based on onions, not tomatoes, until the 20th century. I have been experimenting with different variations of this delicious salad. While at the vegetable market my eyes were drawn to gorgeous fresh peaches. If you cannot find good quality fresh peaches they may be omitted, or you may substitute plums or nectarines (use your imagination I think mango would be excellent here as well, just do not grill it.). I chose to grill the peaches to create a sweeter version of panzenella. This was a huge hit! I grilled some romaine hearts in addition, and it made for a delicious vegetarian lunch, dinner, or side dish.

2 shallots, halved and sliced paper thin

2 to 3 T red wine vinegar

1 1/2 pounds sweet cherry tomatoes, halved (or any tomato that looks good)

6 T extra virgin olive oil

1 garlic clove, sliced paper thin

1 1/2 pounds ripe peaches, cut into sixths

3/4 pound herbed  bread, into 1-inch slices (I used stale foccacia, any hard bread will work)

dash of balsamic vinegar (I used fig infused, but any would work)

1 handful fresh basil leaves

Heat a grill to medium heat. Meanwhile, combine shallots and 2 tablespoons of the vinegar in a small bowl, season with a pinch of salt and a pinch of sugar, stir to combine, and set aside for at least 10 minutes. In a large bowl, combine tomatoes, garlic, and 3 tablespoons of the oil, season with salt, toss to combine, and set aside.

Brush bread on both sides with 1 tablespoon of the remaining oil, place on grill, and cook until charred on both sides, about 5 minutes. Set bread aside to cool slightly. Brush peaches with remaining 1 tablespoon of oil, season with salt, and and grill, cut-side down, until just charred on both sides but still firm, about 3 minutes. Remove from heat and set aside.

When bread is cool enough to handle, cut or tear into bite-sized pieces. Add the shallots and vinegar to the bread and toss to coat. Just before serving, add the tomatoes to the bread mixture, season with salt and freshly ground black pepper, taste, and drizzle with remaining tablespoon of oil or vinegar, as desired. Thinly slice basil and scatter over the top then place salad on a serving plate and reserve any remaining dressing. Add peaches to remaining dressing and gently turn to coat. Top salad with peaches, drizzle balsamic vinegar and serve.

Until tomorrow...Peace.

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