August 13, 2016

Grilled Veggies & Shaved Piave

This is one of my favorite go-to dishes for entertaining in the summer! 
I feel it adds a feminine touch to a manly bbq;
 strong enough to fly solo, and/or a nice companion to any protein you choose to grill.

Feel free to add or subtract any vegetables you like & don't feel like you need the shaved cheese...
I just think everything is better with a little cheese;
Have fun with it! 

This should be a stress-free venture.

 (if you can call it that!)

- Veggies, sliced large for grilling (although chopping them smaller after they have been grilled is a nice, eater friendly option); 
I try to get a variety of colors and textures to make an interesting dish. 
My usuals are Portobello mushrooms, red & orange bell peppers, red onions, jersey sweet corn, zucchini & asparagus...

-Vegetable Oil/Balsamic Vinegar/Salt and Pepper for basting

-A mixture of chopped herbs (thyme, rosemary & tarragon are my favorite, but use what you have available)

-Optional: truffle oil, shaved hard cheese such as Piave/Provolone/Parmesan etc.

Simply baste the veggies and grill on medium with the lid open until tender and marked. Cut to desired size. Season with herbs, salt and pepper. Arrange on a large platter for serving.

*Note: This also makes a great pasta salad; 
just cut the veggies into small pieces, add favorite noodles of choice, and make a vinaigrette using olive oil/balsamic vinegar/chopped herbs and salt and pepper. 
Toss to coat and serve at room temperature.


August 12, 2016

Celebration! Ripe Tomatoes!

There are few things better than a homegrown tomato. 
I basically boycott tomatoes all year long because those pale pink imposters sold at even the best of supermarkets are an insult to such a beautiful fruit.
The only problem, if any, is once they come, they come on strong.
So strong that you feel guilty not maximizing every meal with some sort of tomato based dish.

Here is one attractive, super simple, crowd satisfying appetizer that really honors and celebrates the tomato.

Recipe (if you can call it that...)
1 fresh, ripe garden tomato
fresh mozzarella
pesto (homemade or store bought)
balsamic reduction
Optional: Lemon zest or freshly squeezed lemon juice &/or freshly cracked pepper

Do you really need directions?!


August 11, 2016

Blueberry Bliss

On the way home from vacation the other day, I decided to take a detour and stop at a local blueberry farm.
I couldn't stand the idea of getting home to unpacking, laundry, cleaning...Pokemon hell...

What a great wholesome activity, 
and an awesome way to stave off the inevitable slew of chores that awaited me at home; 
Thank you Paupack Blueberry Farms for making me feel like a good mom.

Our Bounty!

The Blueberry Tart that killed my diet.

Oh well, I can start again in September...

Blueberry Tart Recipe:
I love this recipe because it is so approachable. Basically the baby sister of the pie, this beauty makes you feel less piggy about your indulgences.

1 pie crust (I simply bought one at the store because I'm lazy...I know it is nowhere near as delicious or rewarding as making your own, but who is judging... we are all human, right?!)
3 cups of blueberries, picked over for stems and rinsed clean
1 cup of sugar
3 tablespoons of flour
1/2 lemon; juiced
1/2 tsp of lemon zest
flour or cornmeal for sprinkling 
egg wash for crust (egg yolk and a tbsp of water, whisked together)

Toss blueberries, sugar, flour, & lemon juice/zest in a bowl.
Line a tray with parchment paper and sprinkle with flour or cornmeal. 
Place the crust on the tray;
Mound the berry mixture in the center, fold over the edges to encapsulate the goo as it cooks, and brush the crust with the egg mixture to ensure a nice golden brown color after baking. 

Bake at 350 degrees for 30+ minutes until the blueberry mixture is bubbly. 
*If the crust browns before the blueberry mixture is bubbly, simply tent with aluminum foil 

Allow to cool before serving.


August 9, 2016


I feel like I have been eating cheeseburgers and soft serve vanilla ice cream for two months...
probably because I have.

Today, let's do this instead; 
My go-to-green-juice!
I know I've posted this a million times, 
but I got such a fun shot and it is so so good.

Two Golden Delicious Apples
1/2 Lemon
1 inch piece of ginger, peeled and sliced
2 large handfuls of Spinach
A much needed meal break

*If you don't have a juicer, just pulse in a mixer/blender and strain through a fine-mesh sieve, or a colander with teeny-tiny holes;
It is messy this way, 
but it is worth it and you will feel somewhat better about yourself. 

I think it is the green color that has that effect as well... 
I'm healthy today! 


August 6, 2016

Chillin' Out

This is not rocket science, but it is pretty serious business...

On a recent trip to Florida my son discovered not only that he could order food and drinks poolside without our permission 
(ahem...can we discuss spoiling your kids rotten!?!),
 but also that they had the most amazing cookie-ice-cream sandwiches ever.

So, in true competitive fashion, we had to recreate them at home;
so easy & so satisfying...
and a total crowd pleaser; 
The kids go wild over these simple treats!

Again, this is not rocket science;
All you have to do is make (or buy) your favorite cookies, soften your favorite ice cream, and put them together.
Imagine the possibilities though...oatmeal, lemon, shortbread...big, small, extra large...vanilla, pistachio, rocky road...make your own ice cream sandwich bar!?!

The key is to refreeze them before eating, otherwise the ice cream will smush out the sides and all over your lap.

And if you are in the mood to be completely gluttonous, go double decker!

The perfect summer treat!