Planting an Herb Garden & Salsa Verde

In spite of the miserable weather, Memorial Day Weekend was the unofficial start to summer. Thinking positively and rapping sharply on any and all wood, the snow and freezing rain must surely be behind us. We are past due for sunny skies and warm, gentle showers. With fingers crossed and an optimistic heart, it’s time to plant your herb garden. Herbs will make a lovely addition to your garden and your kitchen. Fresh herbs add a bit of spark to spring and summer dishes.

But what to plant? With so many choices a trip to the nursery can be daunting. For starters, you can’t miss with parsley, sage, rosemary and thyme. (Simon and Garfunkel would be proud.) You’ll also want to add some basil, lots of basil, as well as chives and mint … and maybe some chervil or tarragon, dill, cilantro and oregano. French Tarragon is one of my favorites. Its lovely anise flavor is wonderful with poultry and fish or whisked into a creamy Béarnaise Sauce and served with a perfectly grilled steak. On the other hand, pungent oregano is wonderful in Greek and Italian food.

Of course there are variations, sisters, half-brothers and cousins of all these herbs from pineapple sage to Thai basil and chocolate mint. Before you know it, you’ll need another acre! While you are at it, don’t forget to plant a border of lavender.

What to know before you start. Planting herbs is all about location, location, location. If you are lucky, you have the perfect spot right outside your kitchen door. Most herbs need a daily dose of six or more hours of sun so you may need to sacrifice convenience if your kitchen faces north like mine.

Next, like most plants you’ll need good, well drained, fertile soil for your herbs to flourish. Before you plant, amend your soil with compost. After planting, add a layer of mulch like shredded bark to help keep the soil moist and weed-free.

In the ground or in pots? I always feel more than a twinge of envy when one of those celebrity kitchen divas gives a tour of her herb garden. Without a weed or dead leaf in sight, their perfect beds could easily be mistaken for the kitchen garden at Versailles. Not to mention that they have enough lush plants to season the entire state of New Hampshire and maybe a bit of Vermont.

Although it’s been difficult, I’ve somehow managed to rein in my green-eyed monster. Instead of an expansive, perfectly manicured garden, my herbs live in an eclectic collection of pots. Some large, some very large, they bask in a sunny spot in the corner of my driveway.

Flowerpots are ideal in our short growing season. I love picking fresh sage, thyme and rosemary year-round so as soon as fall nights turn frosty, I move the pots into the garage. They spend the winter in 40 degree comfort and get just enough light to stay green. A sunny three season porch is ideal but mine collapsed several years ago under record snows. The porch was like a sauna in the summer so I replaced it with a nice airy screened porch. The new porch is wonderful on a hot afternoon but not-at-all-wonderful for wintering plants.

A note of caution! Even if you decide to plant your herbs in the garden, keep your mint and oregano in pots. Otherwise they will soon take over the rest of your garden, your neighbor’s yard and the field across the road.

Where ever and whatever you plant, enjoy your herb garden and bon appétit!

Salsa Verde
This versatile sauce is great with your favorite grilled meat, fish or poultry. Experiment with herbs until you find your favorite combination. Enjoy!
Serves 6-8

1 tablespoon red wine vinegar
Zest and juice of 1 lemon
1 teaspoon anchovy paste
1 teaspoon Dijon mustard
1/4 teaspoon or to taste chili pepper flakes
Sea salt and freshly ground pepper
1/2 cup or to taste extra-virgin olive oil
1 small red onion, finely chopped
3 garlic cloves, minced
2 tablespoons capers, drained
About 1 1/2 cups herbs:

1 cup loosely packed flat-leaf parsley leaves
1/2 cup loosely packed tarragon leaves
1 tablespoon fresh thyme leaves

or

1 cup loosely packed flat-leaf parsley leaves
1/4 cup loosely packed fresh oregano
1/4 cup loosely packed fresh mint
1 tablespoon fresh thyme leaves

Put the vinegar, lemon juice, anchovy paste and mustard in a bowl, season with the chili pepper flakes, salt and pepper and whisk to combine. Add the olive oil and whisk again. Stir in the onion and garlic, cover and marinade for 20-30 minutes.

Put the olive oil mixture in the bowl of a food processor, add the herbs, capers and lemon zest and pulse to chop and combine. Add more olive oil and process until the sauce reaches the desired consistency. Season with salt and pepper, cover and let sit for 10-20 minutes before serving.

Can be made ahead, covered and stored in the refrigerator for up to 1 day.

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One Year Ago – Asian Noodle Salad
Two Years Ago – Asparagus Goat Cheese Tart
Three Years Ago – Not Your Ordinary Burger
Four Years Ago – Strawberry Rhubarb Soup
Or Click Here! for a complete list of and links to all the recipes on this blog!

What will you plant in your herb garden this summer? Feel free to share. Let’s get a conversation going.

Want more? I’ve got links to lots more to read, see & cook as well as a day in the life photoblog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2013

A Warm and Sunny Spring Weekend

Sun, glorious sun and temperatures in the nineties!
It looks like summer is finally here. Time for a trip to the beach! And it’s definitely a good weekend to invite friends around and get out the grill:

Relax and watch the sun set! Enjoy a crisp bottle of white wine and nibble on cool cucumbers and Smoked Salmon Mousse or White Bean Hummus.

And for the main course … keep it light and bright with Grilled Shrimp or Grilled Salmon with Lemon-Basil Aioli.

Keep it cool with a couple of salads. Asparagus is in season and you can’t miss with my Orzo & Grilled Asparagus Salad. Add a garden salad with my Sun-Dried Tomato Vinaigrette.

For dessert, my rhubarb is looking glorious. It’s a good time for Rhubarb Crisp or Zuppa Fragola-Rabarbaro (Strawberry-Rhubarb Soup).

Have a great weekend and bon appétit!

What are your plans for the weekend? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Want more? Click here for more seasonal menus! For a complete list of and links to all the recipes on this blog Click Here!

© Susan W. Nye, 2013

What Reality? Orzo & Grilled Asparagus Salad

Perhaps unfounded, perhaps unfair but I think that it is time for a little a rant. As we head into summer it seems like all the networks are proclaiming winners and announcing more to come. It could be my own fault. It most probably is my own fault. But I don’t get it. What is this strange, alternative universe commonly known as reality TV? And more important, how do these shows manage to reel in huge audiences? Tell me, what’s the appeal?

As far as I can figure, reality television comes in a couple of flavors:

First there are the contests. Attractive and sometimes not-so-attractive people fight for survival on desert islands, race around the world, wheel and deal and sing their hearts out. I don’t deny that at least some these contests require skill or talent or guts. Call me crazy but I have no interest in watching people eat bugs, scheme and connive. The whole idea of the cattle calls also known as The Bachelor and The Bachelorette makes me cringe.

Okay, I confess to taking a peak or two at American Idol but I soon lost interest. There was too much chatter and not enough singing. And I admit to tuning in The Apprentice for a few seasons. It didn’t take long before the backstabbing and The Donald’s pontifications got on my nerves.

And then there are the day-in-the-life shows. Cameras follow people around for weeks on end. While these people are more or less like you, me and the neighbors, they’ve got something to set them apart. What’s that something? A brilliant mind? An incredible talent. Hardly. More often than not, it’s just a little bit of melo- to go with life’s daily drama.

Instead of having the average two-point-one children, reality television families have eight or ten or nineteen. Or mom is a teenager. Or it’s multigenerational family with a grandparent who mutters vaguely funny witticisms and a cousin who is as dumb as a stone. In some cases, the program showcases an unusual family business and their colorful clients. In others, an abundance of children or cluelessness creates enough pandemonium to keep the show on the air for a couple of years.

Not all day-in-the-life shows follow families. Some find a group of friends or throw a bunch of strangers together. Perhaps you’ve seen the housewives with more money than sense and the twenty-somethings with no sense at all. Conflict, real, imagined or invented, is stirred into the pot along with shots of tequila or bottles of champagne. Sooner or later, usually sooner, shouts erupt and tears flow. If the sponsors are lucky, a full blown brawl ensues

Both the contests and the day-in-the-life programs have a special variation. Instead of people that look very much like you, me and the family next door, the participants are celebrities. Or, more likely, they used to be celebrities with high hopes for a second chance at fame. More than a few have earned their notoriety on other reality shows. Who could have guessed that reality television could be a career choice and even make you a star?

So with apologies to devoted fans and the various networks, I will continue to pass on reality television. I plan to spend my summer evenings watching the moon come over the mountain and the loons swim on Pleasant Lake.

That’s the end of my rant. Bon appétit!

Orzo & Grilled Asparagus Salad
Perfect with grilled fish, bring this pasta salad to your next beach cookout. Watch the loons, count the stars and enjoy!
Serves 6-8

Lemon Vinaigrette (recipe follows)
8 ounces orzo pasta
8 ounces feta cheese, crumbled
1/2 medium red onion, finely chopped
Grated zest of 1 lemon
1 1/2 pounds asparagus, trimmed
1/2 European cucumber, peeled, seeded and chopped
1 tablespoon fresh thyme
1/4 cup pine nuts or chopped walnuts, toasted

Make the vinaigrette – recipe follows.

Preheat a charcoal or gas grill to medium-high.

Cook the pasta according to package directions, less 1 minute. Drain well and put the warm pasta in a large bowl, add the feta, onion, lemon zest and enough vinaigrette to coat and gently toss to combine. Tossing a few times, cool the pasta to room temperature.

Meanwhile, put the asparagus in a large flat dish, drizzle with olive oil, sprinkle with salt and pepper and toss to evenly coat.

Arrange the asparagus on the grill and cook for 1-3 minutes. Don’t overcook, the asparagus should be tender-crisp. Cool to room temperature and cut into bite-sized pieces.

When orzo and asparagus have cooled, add the asparagus, cucumber, thyme and pine nuts to the pasta and gently toss to combine. If the pasta seems dry, add more vinaigrette and toss again. Cover and refrigerate for a few hours to combine the flavors. Remove from the refrigerator about 45 minutes before serving and serve at room temperature.

Lemon Vinaigrette
2 tablespoons lemon juice
2 tablespoons red wine vinegar
2 garlic cloves
1 teaspoon anchovy paste
Kosher salt and freshly ground black pepper to taste
Extra-virgin olive oil

Put the lemon juice, vinegar, garlic and anchovy paste in a blender, season with salt and pepper and process to combine. With the motor running, slowly add olive oil to taste and continue processing until the vinaigrette is thick and well combined.

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One Year Ago – Asparagus Crostini with Sunddired Tomato Pesto & Goat Cheese
Two Years Ago – Wheat Berry Salad
Three Years Ago – Not Your Ordinary Burger
Four Years Ago – Strawberry Rhubarb Soup
Or Click Here! for a complete list of and links to all the recipes on this blog!

Are you a fan, foe or indifferent to reality television? Feel free to share. Let’s get a conversation going.

Want more? I’ve got links to lots more to read, see & cook as well as a day in the life photoblog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2013

Dog Daze & Grilled Chicken Salad Provencal

If there was ever a summer for dog days, this is it. Yes, it’s been one of those summers. It happens from time to time. The heat waves roll in one after another and another. The air gets thick and heavy and the hot hot sun is merciless. I guess it was to be expected this year. After all, our first day of summer was back in mid-March. In New England we make much of our endless winter. We joke that summer is a warm day in July. But for a balmy ides of March? We got nothing.

On these hot, humid days, most of us want nothing more than to laze around under a tree or float in the lake. As far as I can figure, there is no better place when the temperature skyrockets than Pleasant Lake. As is fitting for the dog days of summer, when we were kids we brought our dogs to the beach. No one wanted to leave their pooch in the house all day, hot or lonely or both. It was their vacation too!

Our four-legged friends happily trotted along to the lake to swim, retrieve sticks and keep us company. The water patrol did not accept dogs as spotters for water skiing but many were invited onto Sunfishes for leisurely afternoon sails. They were generally agreeable as long as they could abandon ship and swim back to shore when the fickle winds on Pleasant Lake inevitably died.

Eventually after one too many territorial disputes, dogs were banned from the beach. Our dog Eeyore was a lot like his namesake, the donkey in the Winnie the Pooh books. A loveable black Labrador retriever, he was born old; a little cantankerous, a little melancholy. As he did with most things, Eeyore accepted his exile to the house with dignity.

Forced indoors, he searched out cool places to snooze away the long afternoons until his family returned. On hot days, Eeyore wrapped his big, old, Labrador body around the toilet to stay cool. On really hot days he climbed into the bathtub. As he got older and more arthritic it became one of life’s unsolved mysteries as to how he got up and into the tub. How he got out was not a mystery. It took at least three of us to wrestle seventy-five pounds of awkward dog out of the bathtub.

While he never managed to turn on the faucet for a cool shower, Eeyore was probably more comfortable lolling in the tub than his humans down on the beach. On sweltering days, the tennis courts were empty by noon and boats stayed on the shore. We kids wanted nothing more than to flop down under the trees. We barely moved; except to complain. When we couldn’t take a minute more, we summoned our courage, dashed across the blistering sand and dove into the water for a leisurely swim to the raft.

That worked for maybe a day. Maybe two. Too hot days always made our mothers nervous. It wasn’t the heat or the humidity. It was the lying around and doing nothing. They lived to see us busy. We were constantly pushed onto the tennis courts, into sailboats or into doing good deeds. But when the mercury hit ninety and then ninety-five or more, we refused to pick up a racket or aimlessly drift off shore in the sweltering sun. Alas our moms were formidable opponents and would not be outdone by the heat and our sloth. They put us to work washing cars to raise money for Hospital Day. Or insisted the life guards organize a swim to Blueberry Island. Anything to keep us busy. None of us were particularly bad kids but our moms were convinced that too much free time would lead to mischief.

They were probably right.

Enjoy all that summer has to offer and bon appétit!

Grilled Chicken Salad Provencal
This colorful salad is as beautiful as it is delicious, perfect for a hot summer night on the deck or on the beach. Enjoy!
Serves 4-6

1 – 1 1/2 pound boneless, skinless chicken breasts
Sun-dried tomato marinade (recipe follows)
1-2 romaine hearts, torn into bite sized pieces
8-12 cherry or grape tomatoes, cut in half
8-12 Greek or Niçoise olives, pitted and roughly chopped
3-4 radishes, chopped
3-4 scallions, white and light green parts only or 1/2 small red onion, thinly sliced
1/2 – 1 cucumber, peeled, seeded and chopped
1/2 red or yellow bell pepper, seeded and chopped
2 tablespoons fresh, chopped basil
2 tablespoons fresh, chopped parsley
Sun-Dried Tomato Vinaigrette (recipe follows)

Put the chicken in a large, heavy-duty plastic re-sealable bag. Add the marinade and seal the bag, pressing out any excess air. Marinate the chicken in the refrigerator, turning every few hours, for at least 4 hours or overnight.

Preheat the grill to medium high. Remove the chicken from the marinade. Arrange the chicken on the grill. Reduce the heat to medium and grill, turning once, until cooked through, 3-5 minutes per side. Remove the chicken from the grill and let rest for 5 minutes.

Meanwhile, put the romaine, tomatoes, olives, radishes, onions, cucumber and pepper in a large bowl and toss to combine. Sprinkle with half the herbs and toss again. Just before serving, add enough vinaigrette to lightly coat and toss to combine.

To serve: arrange the salad on a large platter. Thinly slice the chicken and arrange on top of the salad. Drizzle a little vinaigrette over the chicken, sprinkle with the remaining herbs and serve.

Sun-Dried Tomato Marinade
2 cloves garlic
1/2 shallot
2 halves oil-packed sun-dried tomatoes
1-2 sprigs thyme
1 tablespoon chopped fresh rosemary
1 teaspoon or to taste sea salt
1 tablespoon hot pepper sauce
1 cup dry white wine

Put all the ingredients except the wine in a blender and process to combine. With the motor running, slowly add the wine and process until smooth.

Sun-Dried Tomato Vinaigrette
2 halves oil-packed sun-dried tomatoes
2 cloves garlic
1/4 cup red wine vinegar
1 teaspoon Dijon mustard
Sea salt and freshly ground pepper to taste
Extra-virgin olive oil to taste

Put all the ingredients except the olive oil in a blender and pulse a few times to mince and combine. With the machine running, slowly add the olive oil and process until smooth and combined.

Makes about 1 cup, store extra vinaigrette in the refrigerator.

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One Year Ago – Lobster with Corn, Tomato & Arugula Salad
Two Year Ago – Greek Green Beans
Three Years Ago – Blueberry Pie
Four Years Ago – Grilled Lamb Or Click Here! for a complete list of and links to all the recipes on this blog!

How do you keep cool when temperatures soar? I’d love to hear from you! Let’s get a conversation going.
Want more? I’ve got links to lots more to read, see & cook as well as a day in the life photoblog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2012

You Say Tomato. Heirloom Tomato. & Gazpacho

What do Box Car Willie, Money Maker, Stump of the World, Banana Legs, Mr. Stripey and Purple Passion have in common? No, they aren’t Kentucky Derby winners or country and western songs. And they definitely are not adult film stars. They are tomatoes. Heirloom tomatoes to be exact.

Heirloom tomatoes are getting lots of attention from chefs and foodies alike. These beauties have more than intriguing names, a lot more. They come in all shapes and sizes. Some are bite-sized, others are big and beefy and still others are somewhere in between. They are short and squat, long and narrow. A colorful rainbow, heirlooms are green and yellow, orange, ruby red, soft pink and even deep dark purple. Not just solid, many are striped or speckled. Most important, regardless of how funny the name or strange their appearance, they are all delicious.

So what makes an heirloom an heirloom? Heirloom plants have passed the taste-test of time and been passed down from generation to generation for fifty years or more. Heirlooms are developed over decades, in nature, pollinated by birds, bees and the wind, not engineered in a lab. Seeds are collected and saved each year because their plants produce an abundance of great tasting tomatoes.

You’ll be hard pressed to find an heirloom tomato in a supermarket. Most supermarket tomatoes are engineered to be easy to grow, process and ship. But not heirlooms. Heirloom tomatoes aren’t grown for packing and shipping, they are grown for eating. A bite of a perfectly ripe heirloom is nothing short of bliss.

Every summer we impatiently wait for the season’s first local tomatoes. Not from Florida, not from New Jersey or even Massachusetts, but locally grown, ripened on the vine, handpicked and eaten the same day. Is there anything more wonderful? Well, maybe local sweet corn.

Our local farmers’ markets are brimming with beautiful ripe tomatoes and lots of other wonderful summer fruits and vegetables. (Local corn is still a week or so away.) With houseguests coming and going, enjoy an hour or so at the farmers’ market on your favorite town green. Bring your guests along or take some me-time. Leave everyone on the beach and spend an hour trading news and banter with your favorite farmers, artisanal bakers and jelly-and-jammers.

I discovered farmers’ markets when I lived in Europe. Every Sunday morning I spent an hour or two at the marché in Divonne, France. It was like shopping in another place and time, before supermarkets and global imports made shopping impersonal. No fluorescent lights, no shopping carts, just the hustle and bustle of hundreds of shoppers crowded into the narrow streets of Divonne’s old town.

A good excuse for a little sociability, most visits to the marché started with a chat over coffee at the corner café. Fortified with a café au lait and croissants, we plunged into the crowds. The stalls were filled with delicious fruits and vegetables, artisanal cheeses, free-range chickens and wonderful crusty breads. The cast of characters selling their wares, from the jovial farmer to the flirtatious cheese maker and cantankerous baker, only added to the experience.

Before the summer ends, take some time to visit your local farmers’ market. Stock up on your favorite fruits and vegetables, fresh bread and pickles. And don’t skimp on the tomatoes.

Bon appétit!

Gazpacho
Enjoy gazpacho for lunch or a light supper. Or serve it at cocktails in tiny cups or glasses. Enjoy!

Makes about 2 quarts

About 2 pounds vine-ripe (preferably heirloom) tomatoes
1 red or yellow bell pepper
About 4 scallions or 1/2 red onion
2 medium cucumbers
3 cloves garlic
1/3 cup red wine vinegar
1/3 cup olive oil
1 – 1 1/2 cups tomato juice – optional – if the tomatoes are really juicy, you won’t need it
1/4 teaspoon ground cumin
Pinch cayenne pepper or 1/2 teaspoon hot pepper sauce or to taste
Kosher or sea salt and freshly ground pepper to taste
Garnish: fresh chopped basil, cilantro, parsley or chives

Core, seed and chop the tomatoes, reserving the juice. Core, seed and chop the peppers. Trim and chop the onions. Peel, seed and chop the cucumber. Mince the garlic.

Put the juice from the tomatoes, vinegar, olive oil and tomato juice in large bowl, season with cayenne pepper, cumin, salt and pepper and whisk to combine.

Add the chopped vegetables to the bowl, toss to combine and then purée in small batches in a food processor.

Cover and chill the gazpacho in the refrigerator for at least 4 hours. Serve with a sprinkle of your favorite fresh herb.

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One Year Ago – Mousse au Citron
Two Years Ago– Thai Salad
Three Years Ago – Sweet Dream Bars
Four Years Ago – Lobster Salad Or Click Here! for a complete list of and links to all the recipes on this blog!

What’s your favorite summer vegetable? (Yes. I know that tomatoes are really a fruit but we treat them like a veg!) I’d love to hear from you! Let’s get a conversation going.
Want more? I’ve got links to lots more to read, see & cook as well as a day in the life photoblog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2012

This Weekend’s Special – Another Heat Wave!

Checking ahead on weather.com, it looks like another hot hot weekend. When the mercury climbs I like to get up early, walk around the lake and then relax in the shade. But before I settle down for a long, lazy day, I get dinner preparation out of the way. With dinner done and in the refrigerator, I am free to enjoy the day. There’s nothing like a cool picnic on a hot night.

Even if it’s early morning, I keep the oven off and make good use of the grill. Here are a few ideas:

How to start? It’s going to be hot so keep it simple. I think Caponata would make a delicious start. And maybe some Feta & Walnut Spread.

And on to the main event! Salad, cool and crisp, sounds wonderful. Thai Salad is a great choice and very flexible. It marries perfectly with cold chicken, shrimp or steak. Dandelion Salad with Grilled Steak & Asparagus would also be delicious. If you can’t get dandelion, substitute with a mix of spinach and arugula. Then again,Grilled Salmon with a side of Israeli Couscous Salad with Grilled Vegetables would be wonderful.

End on a cool, sweet note! How about melons? You can simply pass out slices of refreshing watermelon or take it up a notch with my Mojito Melons. for dessert. If you want to get a little fancy, then there is nothing better than Lemon Mousse.

Have a great weekend! Bon appétit!
Want more? Click Here! for more seasonal menus or Here! for a complete list of and links to all the recipes on this blog!

What’s on tap for you this weekend? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button.

And if you’ve got a minute … many thanks for taking a look at my philanthropic project Eat Well-Do Good. Why not join me at the next Eat Well-Do Good dinner?

© Susan W. Nye, 2012

The Perfect Summer Day & Grilled Red Potatoes

What’s your definition of the perfect summer day? Is it packed from dawn ‘til dark, filled with not much of anything or something in between?

How does it start?
(a) You are up at first light, grab a handful of granola and head out the door for a hike in the hills, run around the lake or bike ride to there and gone.
(b) Up at your regular time but instead of hurrying out the door you relax with a cup of coffee, make that two, and the newspaper. You read the newspaper from cover to cover and no one is allowed to speak with you until you are done. When you finish the paper, you graciously offer to make pancakes but not-so-secretly hope someone else will volunteer.
(c) What morning? You stay in bed until noon.

Moving on … what does the rest of your morning look like?
(a) You’re out on the lake waterskiing, amazing one and all with your dips and turns.
(b) With Vivaldi or Verdi playing in the background, you’re back on the porch but this time with the book you’ve been dying to read for months.
(c) See (c) above.

It’s coming up on lunchtime so you …
(a) No time to eat but, starving, you wolf down a sandwich or two between sporting activities.
(b) You meet a friend for lunch at an outdoor café. With no need to rush, you relax, visit and nibble cool, crisp salads and sip pink lemonade.
(c) You scrounge the refrigerator for leftovers – that last slice of last night’s pizza or pancakes from this morning. You settle on a bagel from the freezer, you even toast it and smear it with cream cheese. You wash it down with a coke.

In the afternoon you …
(a) Play three sets of tennis or a round of golf followed by a swim and a sail.
(b) Wander up and down Main Street enjoying the sights and window shop until you spot a sale.
(c) Lie on the beach, turning every hour or so for an even tan. Take an occasional swim.

When it’s time for cocktails, you …
(a) Think about a power nap but settle for a beer.
(b) Prepare one of your favorite appetizers to share with family and friends, add a bottle of well-chilled dry white wine or whip up a special cocktail and head to the beach.
(c) Hope you have a friend who will do (b) and head to the beach with an empty glass and winning smile.

And for dinner you …
(a) Make a quick run to the supermarket for more beer, burgers and dogs as well as potato salad and cole slaw from the deli counter. Light the fire and start grilling.
(b) Make sure that you have an (a) or two in your midst, tell them you’ll provide dinner if they man the grill. Let them take care of the swordfish or steak and veggies while you toss the salad.
(c) Hope you have a friend who will do (a) or (b), flash your biggest smile and offer to help.

As to the rest of the evening you …
(a) Watch the moon wax or wane, rise over the mountain or reflect and sparkle on the water. If there is music you might dance but you are happy to enjoy good company and know that life is good.
(b) Watch the moon wax or wane, rise over the mountain or reflect and sparkle on the water. If there is music you might dance but you are happy to enjoy good company and know that life is good.
(c) Watch the moon wax or wane, rise over the mountain or reflect and sparkle on the water. If there is music you might dance but you are happy to enjoy good company and know that life is good.

However you spend the perfect day, have a great time and bon appétit!

Grilled Red Potatoes
A great alternative to potato salad on a hot night. Serve the potatoes hot off the grill or prepare early in the day, refrigerate until dinnertime and then serve at room temperature. Enjoy!

1, maybe 2, per person smallish to medium red potatoes, cut in half
Olive oil
Sea salt and freshly ground pepper
Lemon-Garlic-Herb Oil (recipe follows)

Preheat half of the grill to hot and the other half to medium.

Brush or toss the potatoes with enough olive oil to lightly coat and season with salt and pepper.

Put the potatoes cut side down on the hot side of the grill and cook for about 5 minutes or until the potatoes are golden and have nice grill marks. Turn the potatoes and transfer to the cooler part of the grill. Continue to cook for 10-15 minutes or until the potatoes are tender.

Transfer the potatoes to a shallow bowl, drizzle with Lemon-Garlic-Herb Oil and toss. Let sit for a minute or two to combine the flavors and serve hot or at room temperature.

Lemon-Garlic-Herb Oil
Grated zest and juice of 1 lemon
2-3 cloves garlic, minced
1-2 teaspoons minced fresh rosemary
1 teaspoon minced fresh thyme
1/2 teaspoon or to taste hot sauce
1 teaspoon sea salt
1/2 cup or taste extra virgin olive oil

Put the zest, juice, garlic, herbs, hot sauce and sea salt in a small bowl, mini food processor or blender and whisk or process to combine. (I like to use my mini food processor because it minces the garlic and herbs.) Let the mixture sit for a minute or two to dissolve the sea salt. Add the olive oil and whisk or process to combine.

Transfer to a tightly covered container and let sit for 30 minutes or longer. Can be made several hours or a few days in advance and stored in the refrigerator. Give the oil a good shake before using.

Store extra Lemon-Garlic-Herb Oil in the refrigerator.

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One Year Ago – Tandoori Chicken
Two Years Ago – Blueberry Muffins
Three Years Ago – Peanut Butter BrowniesOr Click Here! for a complete list of and links to all the recipes on this blog!

What’s your idea of a perfect summer day? I’d love to hear from you! Let’s get a conversation going.

Want more? I’ve got links to lots more to read, see & cook as well as a day in the life photoblog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2012

This Weekend’s Special – Lobster!

Maybe you feasted on burgers and dogs on the Fourth of July. Or maybe you went for salmon, an old New England classic for Independence Day … we shared old salmon horror stories last night while we munched burgers and dogs, my sister-in-law’s potato salad and slaw.

So what about this weekend?!? What’s on your menu? I’m thinking lobster sounds good! Here are a few ideas:

How to start? When in doubt a seafood festival sounds good to me. How about Artichoke Leave with Shrimp. Then again, my Mediterranean Shrimp are always a hit. Add some Tapenade with fresh veggies and a few Roasted Almonds. I’ve got some of each on hand – how about you? What special treats do you have in your refrigerator and cupboard? Caviar? A wonderful pesto or special cheese? Bring them out and, voilà, you’ve got the hors d’oeuvres covered.

And on to the main event! Who doesn’t love steamed lobster? Try my dad’s recipe and amaze your friends and family with perfect lobster every time. Serve the lobster with Israeli Couscous & Grilled Vegetable Salad or a fresh Garden Salad and a yummy Potato Salad with Gorgonzola .

End on a sweet note! Since you are using my dad’s recipe for lobster, why not bake his favorite Blueberry Pie for dessert. (If you’ve got a big crowd, then Blueberry Crisp is probably a better solution.)

Have a great weekend! Bon appétit!

Want more? Click Here! for more seasonal menus or Here! for a complete list of and links to all the recipes on this blog!

What’s on tap for you this weekend? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button.

And if you’ve got a minute … many thanks for taking a look at my philanthropic project Eat Well-Do Good. Why not join me at the next Eat Well-Do Good dinner?

© Susan W. Nye, 2012

How to Celebrate the Fourth of July & Watermelon & Feta Salad

It ought to be celebrated by pomp and parade, with shows, games, sports, guns, bells, bonfires, and illuminations from one end of this continent to the other.

… John Adams, 2nd President of the United States

Hip hip hooray! It’s Independence Day! How will you spend it? Stretched out on the beach? Waving a flag along a parade route? Or wandering through an historic site? A few ambitious souls will probably read or reread the Declaration of Independence.

If you still haven’t figured out what to do with yourself, well here are a few ideas:

1. While my favorite beach is just around the corner on Pleasant Lake, you could take a trip to the ocean. Take a long walk in the sand, feel the wind in your hair and body surf the waves. Before you head home, stop for a lobster roll or some fried clams.

2. If you don’t want to lie around a beach all day, how about a small town Fourth? Any small town will probably do but Andover, New Hampshire really knows how to throw a party. The flea market is famous and there is a festive parade (beware of politicians – it’s an election year). Don’t forget the chicken barbeque and fireworks explode after dark.

3. Or you could head into Boston and walk the Freedom Trail, maybe share a little history with a child or grandchild. Chances are good, it’s been years since you visited the Old State House, Faneuil Hall or the Bunker Hill monument.

4. If you are down in Boston, stay over for the Boston Pops Concert and Fireworks on the Esplanade. If you have never been, it is a lot of fun and the fireworks are spectacular.

5. Maybe it’s been awhile since you gathered family and friends together. If that is the case, stay close to home and host a cookout. Make an afternoon and/or evening of it. Depending on the size of your yard, organize a game of soccer or softball, croquet or volleyball … any or all! Keep it simple and traditional with hotdogs and hamburgers and lots of fresh salads. You can bake a happy birthday America cake or take it easy and serve thick slices of watermelon for dessert.

6. If you are hosting a cookout, I suppose you might consider a hotdog eating contest. Nathan’s infamous contest began in 1916 at Coney Island in Brooklyn. The first contest may or may not have been devised to settle the score between a small group of immigrants. When each claimed to be the most patriotic, overindulgence of the all-American hotdog was deemed a reliable proof. Or so the legend goes.

7. Take a long bike ride and see how everyone else in the neighborhood and beyond is celebrating. Red, white and blue handlebar streamers are encouraged but not required.

8. Take in a game of America’s favorite pastime. The Red Sox are on the west coast but the Fisher Cats are playing in Manchester.

9. Be happy you have the day off! Stay put, spend time with people you love and do close to absolutely nothing!

Have a wonderful holiday and bon appétit!

Watermelon & Feta Salad
The perfect salad for a red hot 4th of July! Enjoy!
Serves 8-10

1 small red onion, thinly sliced
Balsamic vinegar
Extra virgin olive oil
About 8 ounces baby arugula
Sea salt and freshly ground pepper
About 8 cups 3/4-inch cubes seedless watermelon, cold
About 8 ounces feta cheese, cut in 3/4 inch-cubes
4 tablespoons chopped fresh mint

Soak the red onion in ice water for at least 30 minutes.

Put the arugula in a large bowl, using a ratio of 1:2 or 1:3, drizzle the arugula with enough vinegar and oil to lightly coat, season with salt and pepper and toss to combine. Transfer the arugula to a large platter.

Drain the onion and pat dry. Scatter the watermelon, onion and feta over the arugula, drizzle with balsamic glaze and sprinkle with mint and freshly ground pepper.

Balsamic Glaze
1/3 cup balsamic vinegar
3 tablespoons olive oil
1 tablespoon Dijon mustard
1 teaspoon minced garlic
Sea salt and freshly ground pepper

Bring the vinegar to a boil in small, heavy saucepan over medium heat and simmer until it is thick and reduced by half.

Transfer the vinegar to a bowl and cool to room temperature. Add the mustard and garlic and whisk to combine. Add the oil and whisk until smooth. Season with salt and pepper to taste and whisk to combine.

Cover and store any extra glaze in the refrigerator.

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One Year Ago – Grilled Salmon with Lemon-Basil Aioli
One Year Ago – Mediterranean Shrimp
Two Years Ago – Grilled Hoisin Pork
Or Click Here! for a complete list of and links to all the recipes on this blog!

What are your favorite last day of school memories? I’d love to hear from you! Let’s get a conversation going.

Want more? I’ve got links to lots more to read, see & cook as well as a day in the life photoblog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2012

Hip Hip Hooray – Independence Day Special!

Wednesday is the Fourth of July! To help you have the best ever, I’ve put together a few ideas for a traditional Fourth of July cookout. At least in New England, salmon is a Fourth of July tradition. So visit your favorite fishmonger and get out the grill.

Start with a special cocktail: We’re at the tail end of the strawberry season … so how about a Strawberry Tini? And to nibble? How about … Grilled Vegetables & Gorgonzola Bruschetta or Asparagus Crostini with Sundried Tomato Pesto & Goat Cheese. Or welcome the official start to summer with, what else, Summer Rolls!

No need to rush, relax nd enjoy a festive cocktail hour (or two) with family and friends.

When you’re ready, move on the main event with delicious Grilled Salmon with Lemon-Basil Aioli. Serve the salmon with Wheat Berry Salad and some crispy Asian Slaw.

End on a sweet note with star spangled gelato. Serve three small scoops of red (Strawberry), white (Brown Sugar Yogurt Gelato ) and blue gelato. (To make a batch of blueberry gelato, substitute blueberries for strawberries in my strawberry gelato recipe.) Serve the gelato with a big spoonful of mixed berries – strawberries, raspberries and blueberries.

Have a happy Fourth! Bon appétit!

Want more? Click Here! for more seasonal menus or Here! for a complete list of and links to all the recipes on this blog!

What’s on tap for you this weekend? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button.

And if you’ve got a minute … many thanks for taking a look at my philanthropic project Eat Well-Do Good. Why not join me at the next Eat Well-Do Good dinner?

© Susan W. Nye, 2012