Beat the Heat & Fresh Tomato Crostini

Well, I did my best. Reports of an impending onslaught of heat and humidity were flying so I dragged the air conditioners out of the garage and hoisted them into a couple of windows. I have to tell you they weigh a ton or maybe it just seems that way. It was tough work but I was willing to make the sacrifice. I just knew that if anything could forestall the approaching wave of steamy air, my advanced preparation was it.

Like most people in northern New England, I resist the lure of cool, conditioned air. I can’t be sure but I think in must have something to do with the nine or ten months we keep our windows sealed up tight. Summer is a celebration of fresh air. It is a joy to tear open the shutters and throw up the sash. Come September, we’ll be opening fewer windows and closing them by late afternoon.

I suppose I could bite the bullet and invest in central air conditioning. I could but I won’t. Instead, I rally around the mostly true clichés that we Yankees mutter every summer.

“It’s New Hampshire. It doesn’t get all that hot.”

“It’s New Hampshire. It always cools down at night.”

“It’s New Hampshire. There’s always a nice breeze.”

“It’s New Hampshire. When it gets really hot, a thunder shower cools things down.”

“Come on, it’s New Hampshire. We get, what, maybe three really hots days and nights a summer.”

On top of being a New Englander, I lived in Switzerland for a couple of decades. And guess what? You got it; there was no air conditioning. Not in houses, not in stores or restaurants or even offices. Yes, I shared an office building with a couple hundred people and it was not air-conditioned. It was air-cooled but no one seemed to know what that meant. Since you’re dying to ask … yes, there were times when the office felt (and smelt) like a boys’ locker room during a heatwave in Louisiana. On the plus side, there were no fights over the thermostat and no space heaters hidden under desks.

Anyway, when I bought my house near Pleasant Lake, there were half a dozen almost-new window air conditioners in the garage. The former owners were from California and didn’t share my New England mindset. These west coast transplants didn’t last long in the land of four seasons, three maybe four years. I’m not sure if our icy cold winters or hot, humid summers did them in. It could’ve been both. They said they were moving west again to be closer to their kids.

I’ve been known to curse those Californians. After all, if those air conditioners weren’t in the garage, I wouldn’t need to lug them around twice a year. Thankfully, I didn’t keep them all. I’d be exhausted before I got them installed. I sold a couple and held on to a few. Just in case.

There you have it: the confession. I’m not the purist I pretend to be. While I draw the line at spending thousands on central air conditioning, I’m not totally adverse to throwing a unit into a bedroom window. Particularly if it was free in the first place. Free – the Yankee blessing and curse that fills our attics and garages with things we hardly need.

Stay cool and bon appétit!

Fresh Tomato Crostini
This recipe only works if you have fresh, local tomatoes. Make it your deliciously easy go-to summer appetizer. Enjoy!
Serves 8Fresh_Tomato_Crostini_03

1 baguette, sliced
Garlic-Basil Oil (recipe follows)
2 cups roughly chopped tomatoes
Sea salt to taste
Chopped chives

Preheat the grill to medium-high.* Place the bread slices on the grill and cook until golden, about 1 minute per side.

Remove from the grill and, while the bread is still warm, generously brush with Garlic-Basil Oil. Add a generous spoonful of tomatoes, sprinkle with sea salt and chopped chives and serve.

* You can toast the bread on a grill pan or in the oven but the end result will not be as delicious.

Garlic-Basil Oil
2-3 tablespoons roughly chopped basil leaves
1-2 cloves garlic
1-2 tablespoons white wine vinegar
1/4 teaspoon sea salt
Freshly ground pepper to taste
1/2 cup extra virgin olive oil

Put the basil, garlic, vinegar, salt and pepper in a small food processor or blender and pulse to chop and combine. With the motor running, slowly add the oil and process until the basil and garlic are finely chopped and incorporated into the oil.

Let the oil sit at room temperature for up to 60 minutes or in the refrigerator for several hours to mix and meld the flavors. Serve at room temperature.

Store any extra Garlic-Basil Oil in the refrigerator.

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One Year Ago – Spicy Cucumber & Radish Salad
Two Years Ago – Watermelon Sorbet
Three Years Ago – Caramel Sundaes with Sweet & Salty Pecans
Four Years Ago – Gazpacho
Five Years Ago – Mousse au Citron
Six Years Ago– Thai Salad
Seven Years Ago – Sweet Dream Bars
Eight Years Ago – Lobster Salad
Or Click Here! for a complete list of and links to all the recipes on this blog!

How do you beat the heat? Feel free to share.

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2016

Sun & Fun Summer Weekend Special

John_PLeasant_LakeWoot! Woot! It’s going to be a great weekend! Beach or mountains, it’s all good for sun and fun. Swimming, sailing, hiking or biking, have a grand time outside. (Lazing around in a hammock is okay too!)

Be sure to end the day with a glass of wine and a delicious cookout. Here are a few ideas for dinner …

Sit back and relax with a crostini or two. Try my tasty Crostini with Red Pepper Tzatziki & Greek Salad or just as tasty Grilled Tomato Crostini. The local tomatoes are fabulous!

beach chairs on pleasant lake_ACReady for dinner? How about some Grilled Salmon with Lemon-Basil Aioli? Then again, maybe you’d prefer Grilled Lamb Chops with Lemon-Mint Yogurt Sauce. Serve either with my Crunchy Quinoa Salad.

When it comes to dessert, there may be a few last strawberries at the local farm stand. How about some berries with my delicious Panna Cotta with Strawberries! If you can’t find strawberries, serve the Panna Cotta with fresh cherries or sliced nectarines. Yes, I know they are not local but they are still two of my favorite fruits. If you don’t feel like Panna Cotta, how about Strawberry & White Chocolate Fool Parfaits?

Have a wonderful weekend and bon appétit!

What are your plans for the weekend? I’d love to hear from you! Let’s get a conversation going.

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, 2016

Ten Things to Do this Summer & Crunchy Quinoa Salad

dive-inNo matter how much we all look forward to summer, there may come a day when you’re ready to throw your hands up in despair. Before you channel your inner teenager and shout, “Mom, I’m bored,” here are ten suggestions for a happier, more interesting summer:

1. Unplug. Somewhere along the way, we started to spend more and more time online. Lift your eyes from the screen, take your fingers off the keys and engage in more face-to-face conversations. Summer is a great time to live real life in real time with real people.

2. Head for the water. Make a date with the ocean, a favorite lake, winding stream or roaring river. Heck, a sprinkler will do if it’s all you can manager. Bring your fishing pole, kayak or paddle board. There is something wonderfully calming about a day by the water.

3. Get some exercise. Four or five months from now, you’ll be complaining that it’s too cold or too dark to go out for a walk. The golf course and tennis court will be covered with snow. Get out and about in the sunshine as much as you possibly can!

4. Try something new. When we were kids, we went to summer camp. There we learned to make a lanyard and paddle a canoe. It’s not too late to take on a new project, try a new hobby or take a course. Let this be the summer you learned to paint en plein air or took up paddle boarding.

5. Plant something. You don’t have to clear forty acres. If you are new to gardening, start with a small backyard plot of tomatoes, cucumbers and nasturtium. Add a few herbs, some mint for your tea and basil for pesto would be nice. If tearing up the lawn seems like a bad idea, plant your garden in oversized pots.

6. Go on a vacation in your own town. Discover all the fun and interesting places that the summer people visit. Take a peek behind the library; there is a magnificent Olmsted garden. Check out the Historical Society’s collection of antique cars and buggies. Head for the hills and enjoy some great hiking or biking. If you aren’t sure how to spend the day, ask a tourist!

7. Volunteer. Warm weather brings out new opportunities to volunteer. Support the arts by helping out at the League of New Hampshire Craftsmen’s fair. Join the cadre of coaches that teach soccer to local kids. With many volunteers off on vacation, some organizations are shorthanded in the summer. Fill those gaps at the food pantry, soup kitchen or library.

8. Have a garage sale. One woman’s (or man’s) trash is another’s treasure. Gather all your gently used goodies, pick up your permit and get ready to negotiate. Haggling not your thing? Consider donating those treasures to a worthy cause. Many nonprofits hold yard sales during the summer. They will be delighted to take your stuff off your hands.

9. Host a cookout. You can go all out with a fabulous gourmet feast or keep it simple, even make it a potluck. Summer is a great time for people to get together. After all, you don’t have to worry about picking an alternative in-case-of-snow date!

10. Watch a movie in your backyard. It’s easier than you think and lots of fun. Borrow or rent a projector and tack a sheet on the side of house (white please, leave Spider Man in the linen closet). Invite the neighbors, throw some blankets and pillows on the lawn, pop some popcorn and enjoy!

Have a wonderful summer and bon appétit!

Crunchy Quinoa Salad
High in protein and fiber, quinoa is as versatile as it is healthy. The sugar snap peas, cucumbers and pistachios give this salad a delightful crunch. Enjoy!
Serves 8

Juice and grated zest of 1 lime
1 tablespoon white wine vinegar
1-2 cloves garlic
2 tablespoons minced red onion
1 teaspoon or to taste sweet chili sauce
Sea salt and freshly ground pepper
3-4 tablespoons or to taste extra-virgin olive oil
1 cup quinoa
2 tablespoons finely chopped mint
2 tablespoons finely chopped flat leaf parsley
6-8 ounces sugar snap peas
1-2 scallions, thinly sliced
1/2 cucumber, peeled, seeded and chopped
6-8 radishes, chopped
1/2 cup pistachios, chopped
1/4 cup pea shoots (optional)

Cook the quinoa according to package directions.

While the quinoa cooks, put the lime juice and zest, garlic, onion and chili sauce in a bowl, season with salt and pepper and stir to combine. Whisking with a fork, slowly add the olive oil.

If necessary, drain any excess water from the quinoa and add it to the bowl with the lime juice and olive oil. Tossing frequently, cool to room temperature. Add the herbs and scallions to the quinoa and toss to combine.

Bring a saucepan of salted water to a boil, add the peas and cook for 1 minute. Drain the peas and immediately rinse in cold water to stop the cooking. Drain the peas, pat dry and cut on the diagonal into 1-inch pieces.

Add the peas, cucumber, radishes and pistachios to the quinoa, season with salt and pepper and toss to combine. Sprinkle with pea shoots and serve at room temperature or slightly chilled.

The salad can be prepared up to several hours in advance and stored in the refrigerator. If it’s a hot night, keep the salad in the refrigerator or a cooler until you are just about ready to serve. Otherwise, remove it from the refrigerator about 15 minutes before serving to take some of the chill off.

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One Year Ago – Cheesecake Brownies
Two Years Ago – Grilled Swordfish with Tequila-Lime Butter
Three Years Ago – Grilled Swordfish with Olive & Caper Salsa
Four Years Ago – Grilled Red Potatoes with Lemon-Garlic-Herb Oil
Five Years Ago – Tandoori Chicken
Six Years Ago – Blueberry Muffins
Seven Years Ago – Peanut Butter Brownies

Or Click Here! for a complete list of and links to all the recipes on this blog!

What’s on your list of things to do this summer? Feel free to share.

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2016

Rainy Summer Weekend Special

rainy_day_pleasant_lakeThe dry sunny weather has been great for everyone but not the gardens. The weather gurus are suggesting our winning weather streak will break over the next few days. You could pout or stamp your foot … or head to the cinema and take in a summer blockbuster or quirky indie. It can’t rain nonstop so plan some outdoor time as well – a hike, a game of tennis and maybe a picnic.

Since the weather may be steamy, a picnic is a great idea!

Toast up some pita and slice some veggies and serve them with my tasty Feta Walnut Spread. Add a glass of wine and a few Spicy Olives.

You’ll want a nice salad for the main course. Try my latest creation – Grilled Shrimp & Vegetable Salad. (I’ve set the recipe up for a romantic dinner for two with lots of leftover veggies and Salsa Verde. If you’re feeling more social than romantic, just add some more shrimp. You should have enough veggies and salsa for six people.) You can keep it lean with shrimp and vegetables or add a spoonful of my Couscous with Dried Fruit and Pine Nuts.

When it comes to dessert, there are still strawberries at the local farm stand. How about some berries with my delicious Lavender Infused White Chocolate Crème!

Thundershowers or not, 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.

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, 2016

Romance & a Bench Seat & Grilled Shrimp & Vegetable Salad

What’s happened to romance? Well, for starters, we text instead of talk. Forget “How do I love thee? Let me count the ways.” Today’s lovers share emoji and shorthand. Call me boring or old fashioned but ?♥U 123 lacks the intimacy of Mrs. Browning’s verse.

Next, when things get serious, we go overboard, often in very public ways. Hopeful husbands-to-be enlist all of their friends and family, hire the local high school band and a film crew to help them pop the question. Sure, these flash mob proposals are fun to watch. However, no matter how clever, the resulting video doesn’t have Lizzie BB’s soulful passion. Even if it does go viral.

If you want something or someone to blame for the sad state of romance, blame Detroit. That’s what I’m doing, Sure, the automobile industry has had and continues to have its troubles. Between the dull designs, gas guzzling engines and the faulty ignition switches, it’s not been easy. In time, the American public will probably forgive all. However, my sympathetic nature can only be stretched so far. There are some things beyond acceptance and killing off romance is one of them.

So how did Motor City start the death knell for romance?1962_land_rover

It all comes down to bucket seats. Yes, bucket seats. It dawned on me the other day while I was idling at a stoplight. In the old days, cars had bench seats. They were perfect for holding hands and watching the moon rise over the mountain. They were also perfect for smooching. Sure, bucket seats are comfy but between the gearshift, emergency brake and cup holders, you can’t even play footsie with your passenger. Attempting a hug could turn you into a pretzel or pull your back out.

If you are too young to remember kissing in the front seat of your father’s sedan or mother’s station wagon then it’s possible you were conceived on it. Those big benches weren’t just good for transporting a pile of kids; they helped make a few as well.

Although bucket seats originated in Europe, the last car I remember driving with a bench seat was a 1962 Land Rover. Although not an antique, it was close to ancient when it showed up in our driveway. Its top speed hovered around 40 mph, the brakes failed regularly and the heater barely worked. All those things were secondary. The Land Rover took me to work and everywhere else the summer between high school and college. Although noisy and a bumpy ride, it was a bit of a man magnet. I was never very sure if that summer’s love interest was more intrigued with the car or me.

Since the boyfriend’s vintage MG was in a thousand pieces on the floor of a nearby barn, the Land Rover was our ride for the summer. The bench seat was perfect for goodnight kisses. At least a couple of times, the evening farewell lasted long enough to arouse the suspicions of a patrolling police officer. No arrests were made so don’t go looking through old police reports.

As often happens, the romance cooled by Labor Day. The boyfriend and I headed off to our respective schools. Dad got tired of repairing the Land Rover’s brakes and sold it. As for the police patrols, I’m guessing they found plenty of other steamy windows to knock on.

Here’s to summer romance, bench seats and bon appétit!

Grilled Shrimp & Vegetable Salad with Salsa Verde
So what if you don’t have a nice, big bench seat in your car. You can always find a quiet spot for a romantic picnic and stargazing. Enjoy!
Serves 2 with leftover veggies and Salsa Verde

3 cloves garlic, minced
Grated zest and juice of 1 lemon
1 tablespoon red wine vinegar
Sriracha to taste
Sea salt and freshly ground pepper
Extra-virgin olive oil
2 scallions, thinly sliced
1/2 cup loosely packed fresh mint, finely chopped
1/2 cup loosely packed flat-leaf parsley leaves, finely chopped
1/4 cup loosely packed fresh oregano, finely chopped
1-2 tablespoons dry white wine
Olive oil
8-12 ounces extra-jumbo (16-20 per pound) raw shrimp, peeled and deveined
1/4-1/2 teaspoon dried herbs de Provence
1-2 zucchinis, sliced lengthwise about 1/2 inch thick
1 small eggplant, sliced about 1/2 inch thick
1-2 thick slices red onion
1 red bell pepper
2 wooden skewers, soaked in water for 15 minutes
4-5 Kalamata olives, quartered
1 tablespoon capers, drained

Make the Salsa Verde: Put 2 cloves minced garlic, the juice of 1/2 lemon, vinegar and 1-2 drops sriracha in a bowl, season with salt and pepper and whisk to combine. Slowly whisk in the extra virgin olive oil. Add the lemon zest, scallions and herbs and whisk again. Set aside.

Preheat the grill to high.

Put the remaining lemon juice, garlic, 1-2 drops sriracha, the white wine and 1 tablespoon of olive oil in a bowl and whisk to combine. Add the shrimp, sprinkle with herbs de Provence, season with salt and pepper and toss to combine. Tossing 2-3 times, marinate the shrimp for about 10 minutes.

Meanwhile, brush the vegetables with a little olive oil and season with salt and pepper. Grill the vegetables until tender or tender-crisp, about 3 minutes per side for the eggplant and pepper and about 2 minutes per side for the zucchini and onion.

Thread the shrimp on to the skewers and grill, turning once, until just opaque, 1-2 minutes per side.

To serve: roughly chop the vegetables and spoon onto individual plates, top with shrimp, sprinkle with olives and capers and drizzle with a little salsa verde. Serve warm or at room temperature.

Everything can be made ahead, covered and stored separately in the in the refrigerator.
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One Year Ago – Fresh Berries with Creamy Lime Custard
Two Years Ago – Grilled Tomato Crostini
Three Years Ago – Strawberries with Yogurt Cream
Four Years Ago – Watermelon & Feta Salad
Five Years Ago – Grilled Salmon with Lemon-Basil Aioli
Six Years Ago – Mediterranean Shrimp
Seven Years Ago – Grilled Hoisin Pork

Or Click Here! for a complete list of and links to all the recipes on this blog!

How will you celebrate the long holiday weekendt? Feel free to share.

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2016

Happy Fourth of July Weekend Special

sparklers_flaresThe holiday weekend promises great weather in New Hampshire! Perfect for hiking, biking, tennis and golf. A few thundershowers on Friday night might send you inside a little early but the garden will be happy. The only question, what to cook?

Here are a few ideas for a star-spangled, spectacular Fourth of July cookout!

Start with a homemade cracker and a glass of wine. My Savory Parmesan Shortbread with Tomato Jam is a great choice. For a change, try the shortbread with a dab of Tapenade instead of Tomato Jam.

How about the main course? Well, I’m assuming you’re thinking cookout. Burgers are a big part of the Independence Day tradition. No need for same-old/same-old, try my Not Your Ordinary Burger or Turkey Burgers with Greek Salsa. want to take it up a notch or three? How about my Grilled Filet Mignons & Mushrooms with Stilton Butter? Of course die-hard New Englanders might prefer Grilled Salmon with Lemon-Basil Aioli.

You’ll need a few sides. There are local tomatoes at the farm stand and my basil is coming along nicely. You can’t beat my Insalata Caprese. Or keep it simple with Heirloom Tomatoes with Balsamic Reduction. Now all you need are a few spuds. My Grilled Potato Salad is a great choice. For a patriotic twist, use red, white and blue new potatoes.

Think stars and stripes for dessert. You’ll love my Berry Flag Cake!

Have a great weekend and bon appétit!

How will you celebrate the Fourth of July? I’d love to hear from you! Let’s get a conversation going.

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, 2016

How to Spend Independence Day in a Small Town & Berry Flag Cake

JC_FlagFrom sea to shining sea, cities and towns will be vying for our attention this coming weekend. What better place to spend the long Independence Day Weekend than Tucson, Chicago, Boston or New York. I’m going to take that as a question and not a rhetorical one. My answer: “None of the above.” The best place to spend the Fourth of July is in a small town. If you can manage it, I’d seriously recommend you fine-tune that down to a small town in New Hampshire. After all, it is the live free or die state.

Forget the hustle and bustle of a busy city. Relax and enjoy a country holiday:

Between the sun streaming through the skylight and the birds tweeting, I generally wake early in the summer. As I see it, I have two choices. (Perhaps you have more but I’ve narrowed it down to two.) I can get up and slowly ease into the day with a cup of coffee and a blueberry muffin. It’s a red, white and blue weekend, hence blueberry. Or I can head right out the door for a cool morning walk or bike ride. I’ll still get the coffee and muffin, just later rather than sooner.

Midmorning, it’s time for a trip to the farm stand or the farmers’ market. Unless I stocked up the day before, then I might whip up another batch of muffins or bake a coffeecake. When you live in a beautiful place, people tend to visit on holiday weekends. It’s good to be prepared.

Next, I can take it easy and enjoy lunch under a tree at that café I like or belly up to the counter at the local diner. There’s a pretty good chance that the server will know me, if not by name then maybe by face or reputation. Then again, I don’t want that beautiful produce I just bought to go to waste. Perhaps, I’ll toss up a salad and have a leisurely lunch on the porch. Then again, a picnic at the beach sounds pretty good. Decisions, decisions.

Many small towns are almost famous for their Fourth of July parades. Kids attach playing cards to their bicycle spokes and clickety–clack along, veterans march, tutu-wearing dogs look embarrassed, the high school band performs and kids on unicycles amaze. For those of us with a lake nearby, the parade moves onto the water. Instead of unicycles, costumed captains and mates slowly cruise along the shore. There are no bands but flags fly and streamers waft in the breeze.

Speaking of boat parades, a beach on one of New Hampshire’s lakes is the perfect place to spend a holiday afternoon. After the parade, it’s time for an adventure in my kayak. Perhaps you’d prefer a little water skiing or a sail.

Next, who needs a fancy, downtown restaurant when you can enjoy a country cookout with family and friends? Our family tends to go all-American on the Fourth with burgers and dogs on the grill and a couple of salads (including red, white and blue potato salad). Top it off with a spectacular, stars and stripes dessert for a perfect and perfectly delicious patriotic feast.

And finally, out-of-staters will tell you that the best part of a live free or die Independence Day Weekend are the fireworks. Okay, so our public displays can’t necessarily compete with the grandeur of a big-time, big-city extravaganza. But, and it’s a big BUT, any Tom, Dick or Harry can buy fireworks in New Hampshire. Make sure you have the first aid kit and fire extinguisher ready!

Let the fun begin and bon appétit!

Berry Flag Cake
A deliciously patriotic dessert for the long holiday weekend! Enjoy!
Serves 8-12
Flag_Cake_01

8 ounces cream cheese at room temperature
4 tablespoons Grand Marnier or freshly squeezed orange juice
About 1 1/2 cups Lemon Curd (recipe follows)
1 cup very cold heavy cream
About 24 crisp ladyfinger cookies
1/4 cup freshly squeezed orange juice

1 quart strawberries, halved plus more to pass
1 cup blueberries, plus more to pass

Put the cream cheese and 2 tablespoons Grand Marnier in a large bowl and beat with an electric mixer until fluffy. With the mixer running, slowly add the Lemon Curd in large dollops, incorporating each spoonful before adding another. Set aside.

Clean the beaters and beat the heavy cream with the electric mixer until soft peaks form. Fold the whipped cream into the cream cheese and Lemon Curd mixture.

Arrange the cookies in a single layer in the bottom of 9 x13-inch glass or ceramic pan. Combine the orange juice with the remaining Grand Marnier and drizzle over the cookies. Spread the creamy topping over the cookies. Cover the cake and refrigerate for at least 8 hours, overnight is best.

To serve: line up the blueberries in a 3-inch square in the top corner of the cake. Create stripes with the strawberries. Let everyone admire your flag before spooning the cake into individual bowls and serve with more strawberries and blueberries.

Lemon Curd
Makes about 1 1/2 cups

6 large egg yolks
Zest of 1 lemon
1/2 cup freshly squeezed lemon juice (about 4 lemons)
3/4 cup sugar
1/2 cup (1 stick) butter, cold and cut into small pieces

Create an ice bath by setting a small bowl in a larger bowl and surrounding it with ice and water.

Put the yolks, juice and sugar in a small, heavy saucepan and whisk to combine. Set over low heat and, stirring constantly, cook until the curd reaches 170 degrees on a candy thermometer.

Remove the pan from heat, add the butter a few pieces at a time and whisk until incorporated. Pass the curd through a fine mesh sieve into the bowl set in the ice bath. Add the lemon zest and, stirring frequently, cool to room temperature. Cover and refrigerate until firm and chilled, at least 1 hour and up to 2 days.

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One Year Ago – A Hint of Asia Barbecue Chicken or Pork
Two Years Ago – Potato Salad Niçoise
Three Years Ago – Grilled Scallop & Asparagus Salad
Four Years Ago – Watermelon & Feta Salad
Five Years Ago – Grilled Salmon with Lemon-Basil Aioli
Six Years Ago – Mediterranean Shrimp
Seven Years Ago – Grilled Hoisin Pork

Or Click Here! for a complete list of and links to all the recipes on this blog!

How will you celebrate the long holiday weekendt? Feel free to share.

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2016