I can hardly wait each summer for the squash and zucchini to start growing just so I can pick the blossoms off to grill, roast, or saute them. Add creamy goat cheese or one of the best bleu cheeses I’ve ever eaten! This recipe for Point Reyes Bleu Cheese stuffed Squash Blossoms will knock your socks off! Change up your cheeses or add a topping sauce if you wish!
3-5 Squash Blossoms
1 teaspoon olive oil
2 tablespoons Point Reyes Bleu Cheese
pinch of sea salt
Rinse squash blossoms in cool water. Open the blossoms slightly and stuff with bleu cheese. In a saute pan add olive oil and saute on medium heat until the cheese melts. Add pinch of salt, plate, and serve!
This recipe is a must have for the summer, especially now as peaches are coming into their full season! Simple, fast, and one for the books you can impress your friends with this one! ;)
4-5 fresh peaches
2 cups balsamic vinegar
Half and pit peaches. Place on grill on medium to high heat. Flip once as they start to caramelize. For balsamic vinegar, boil on stove, then immediately lower to a simmer for 25 minutes until it becomes thick and syrupy. Place grilled peaches on a plate. Pour glaze over peaches. Top with whipped cream
Cinnamon Whipped Cream
½ cup almond milk
3 cups plain Greek yogurt
3 tablespoons honey
2 teaspoons cinnamon
2 teaspoons nutmeg
In a metal bowl, whip almond milk, Greek yogurt, honey, cinnamon, and nutmeg with electric beater or by hand. (By hand will take a lot longer) Beat on medium until it thickens.
Here come the tomatoes finally! After the winter the Mid-Atlantic had we’ve had to wait a little longer for our gardens to catch up. But these perfect sweet things are popping up by the dozens and eagerly ripening. I seriously eat tomatoes like candy. I can just slice a couple of Beefsteaks, add a pinch of salt and pepper and that will be my lunch! Here is a little twist on some dressing that’s healthy, garden fresh, stocked with herbs, and perfect if you’re looking for a little different taste here and there. Use “Green Goddess” for dipping your veggies, marinade chicken or pork, or just top salads with this yummy goodness!
1 bunch fresh basil
2 red Beefsteak tomatoes
1/2 cup Yellow Pear tomatoes
1 cup Red Cherry tomatoes
2 black or purple Krim tomatoes
2 orange Golden Girl tomatoes
Grab every color of tomatoes you can. I just gave a few examples of names of the ones I grow in my garden. The more colors, shapes, and sizes the more beautiful this dish turns out! Slice, quarter, and even leave the little tomatoes whole, it makes no difference. Place them on a plate and smother with green goddess dressing.
Green Goddess Dressing
2 cups of plain Greek yogurt
½ cup fresh chives
½ cup fresh basil
½ cup fresh parsley
¼ cup lemon juice
1 clove fresh garlic
Pinch of sea salt
Pinch of fresh ground pepper
Pinch of Cayenne pepper
Place garlic in blender and blend well. Add one cup yogurt, basil, chives, parsley, lemon juice, salt, pepper, and cayenne and blend. Add last cup of yogurt and blend again until smooth. Store remaining dressing in refrigerator up to a week.
This BBQ sauce is perfect for everything from grilled chicken to wings and pork to burgers. Switch up your fruit as the seasons change and change it up all year long! Try figs, peaches, or even apples! Just playing in the kitchen with different flavors and ideas can make the best dishes! Hope you love this one!
3/4 cup fresh blueberries
3/4 cup fresh blackberries
¼ cup balsamic vinegar
¼ cup tomato paste
1 cup room temperature water
1 teaspoon sea salt
2 garlic cloves-minced
2 teaspoons olive oil
1 dried bay leaf
Pulse blueberries and blackberries, balsamic vinegar, tomato paste, and salt in a food processor until pureed. Make sure to scrap down the sides. Heat olive oil in pan over medium heat, add garlic for 30 seconds then add berry puree. Whisk in cup of water and add bay leave. Reduce heat to low and simmer for 15 minutes. Season with salt, discard bay leaf. Spoon into a jar and refrigerate.
“Marylanders” celebrate summer big! We wait all year for our little blue friends to come back into season and late June and early July kicks off the best 5 months of the year… Crab Pickin’ Season! Born and raised as a “Shore Billy,” (that’s what they call us in the surronding cities) we’re lucky enough to be surrounded by water on all three sides of us. The Atlantic ocean and Chesapeake Bay cut into the land and give us the peninsula we live on and the closest big city is a 3 hour radius all the way around. So, from my house, in 5 minutes I can be on the beach one way and go 5 miles inland I am surrounded by farmland and corn fields. So I guess you can say I have the best of both worlds!
Over the winter, we “Marylanders” tend to go a little haywire without our fish, clams, oysters, and of course our crabs. Once summer comes we go in to full swing of corn boiling, beer drinking, and crab pickin’. We’ll pay any amount of money to get them or you can even find most of us on a weekend afternoon, dropping hand lines of chicken necks into the shallow waters, hoping to scoop one big enough up into the net and throw into the pot. Even if’s it’s just for a little taste!
So, now that summer is finally here and the corn is quickly growing and local breweries are buzzing. You can celebrate like a Marylander this summer. shuckin’ corn, pickin’ “jimmies,” and sipping on your favorite brew. You can even slice up some warm garden fresh tomatoes, add a pinch of salt and pepper at you’ve got the perfect summer dinner!
Crab steaming recipe:
Get a dozen of heavy, meat filled crabs. Add to a large crab pot, 2 cups of water and a can of your favorite beer. Put in the separator, then add crabs, cover and bring to a steam.
Once the crabs have turned a dark red color they’re good to go. Cover their shells in “Old Bay.”
Set the table with old newspapers, crab mallets, melted butter or apple cider vinegar, tomatoes, fresh steamed corn, and a beer. Dump the crabs in the middle of the table and enjoy the summer evening with your company and pretend you’re from Maryland if you aren’t! :) Happy Summer!
Wow! Summer Solstice is here and gone already! Summer is in full swing! Now, if we could only slow it down! My family and I decided to celebrate summer solstice this year a little different. It was a cloudy day at the beach so we headed to mini golf,(Luckily everyone still has their teeth having a 2 year old with a golf club!)Then we grabbed all the ingredients for this healthy dish, made homemade ice cream sundaes, and we finished the night off running up and down the streets in our pajamas chasing and catching fireflies. I know the kids were having a blast, but I think I actually had more fun!!! I didn’t really want to cook or spend a ton of time in the kitchen, but wanted something hearty and filling, so I threw together this little recipe, it’s really all we needed to feel full and satisfied…well the sundaes helped with that too! ;)
This recipe is perfect for a quick and healthy summer dish when you’re strapped on time, not in the mood to cook, or just want something lite in the heat of the summer!
Fresh curly organic kale- washed and de-stemmed
1/2 can Cannellini beans
1 clove garlic-minced
small chunk of Italian Pecornio cheese
1/4 teaspoon dried red pepper flakes
Fresh Ground pepper
2 tablespoons olive oil
Slice baguette into crostini size bites. In a hot skillet add olive oil, garlic, red pepper flakes and stir together. Place bread onto infused oil in pan until bread becomes crusty. About 3-5 minutes. Make sure to do both sides! Set aside
In the same pan add a little more olive oil and add Kale. Saute kale till is starts to wilt, add in cannellini beans. Mash beans a little to absorb the oils. Just cook until they begin to warm.
On a plate stack, bread, kale and bean mixture. Top with chunks of Pecorino, season with salt and pepper. And serve.
Quick, easy, filling, healthy, and perfect for a summer night of chasing fireflies!!
A few weeks ago, I was asked if I would like to attend the Mid-Atlantic Food and Wine Festival’s, Winemakers Dinner at Oberod Estate in Centreville, Delaware. Ironically, weeks before I was desperately trying to find tickets to go to one of the 46 events the food and festival would be holding. Events included everything from farm dinners, beer tastings, pop-up dinners, black tie events, and even the Winemakers Dinner in the beautiful Oberod Estate. Little did I know that I would get an invite over Twitter to attend this amazing Winemakers dinner with over 10 traveling chefs and award winning winemakers.
This five course meal serving 27 anticipating guests included everything from Crispy Fried Sweetbreads to Butter Poached Maine Lobster to Duck Confit and Gluten-Free Flourless Chocolate cake. Chefs and Sous Chef traveled from all over to prepare and serve our incredible dishes. And there’s no way you could possibly forget the wine pairings to go along with these divine morsels! Three boutique winemakers from all over the world including the Champagne and Organic Wines from South Africa.
We traveled through the winding hills in the heart of Delaware’s Chateau Country, once we reached the top of the hill, there stood the breath taking Oberod Estate. I was so excited I could barely wait to get out of the car! This gorgeous home was surrounded with even more stunning views of the countryside. The gardens were covered in lush, green grass, a beautiful sunset cascading behind the hillside, along with a warm spring night, made this dinner completely unforgettable!
Over breakfast? Sometimes I just skip breakfast foods and go straight for lunch at 6:30 am. Waffles, bagels, cereal, oatmeal…. Monotonous and boring! Anyone else sick of the same breakfast foods? Want a new spin on breakfast? Grab this recipe! My husband responded with “you only made 3 pieces,” when I first made it. After eating it I thought to myself, “yea, what was I thinking! Three pieces is definitely not enough!”
1 1/2 Tablespoon-Grape seed oil
1/2 cup goat cheese-(the good stuff!)
Gourmet bread-(I used LaBrea’s Rosemary and Olive Oil Loaf)
4-5 oz Wild Caught Smoked Salmon
5-6 fresh garden tomatoes-(the more colors the prettier!)
4-5 baby beets
2 Tablespoons capers
2 springs fresh Dill
Fresh Ground Pepper
On Medium heat, add 1 tablespoons of grape seed oil. Slice loaf bread and place in pan. Cook bread until it browns and becomes crispy.
Spread a thin/thick layer of goat cheese and then place smoked salmon on top.
In the same saute pan you cooked the bread, add a little oil and throw in capers. Cook until fragrant. About 2-3 minutes. Capers will brown a little on the outside when they’re ready.
Slice beets (beets are raw) and roughly chop tomatoes.
Place beets and tomatoes on top. Add capers, pinch of salt and pepper.
Ramp it up this spring with fresh ramps and make your own homemade pesto! Check to see if there are any ramp festivals in your area! Most farmers markets will carry them this time of year but it won’t be for long as the weather starts to warm. Make your own batch and add it to pasta, use it as a dip, or add it as a sauce for burgers, sandwiches, even as a marinade for your grilled chicken. Store in small containers and keep in the freezer. Grab a spoonful add a little extra olive oil and you’re all set!
1 bunch ramps
1/2 cup walnuts-toasted
1/3 cup olive oil
1/2 cup Pecorino cheese
Himalayan sea salt
fresh ground pepper
Wash and cut off the leaves of the ramps.
Chop the ramps and nuts slightly and put them in the food processor.
Add most of the cheese, salt, and pepper.
Pouring the olive oil in slowly, process contents until they combine and make a paste.
Taste to add more salt and pepper. Add extra Pecorino if you wish!