Busy, Late Summer Weekend Special

I hope that you all have a busy, filled-with-fun weekend planned. And of course, I hope you will carve out some time for a meal with family and friends. Summer won’t last forever; so, by all means, get grilling! Here are a few ideas for a delicious cookout:

Since tacos are on the menu (did I forget to mention that), you must start with guacamole. Yes, it seems a bit cliché but who cares. Everyone loves guacamole, especially mine (if I do say so myself.) Add some of my Fresh Tomato Salsa or maybe you’d like a heartier Black Bean Salsa or both.

For a salad, why not keep it simple – but not too simple. How about my Romaine & Radicchio Caesar Salad or, because the local tomatoes are just so wonderful right now … Heirloom Tomatoes with Balsamic Reduction.

For the main course … you must try my Grilled Shrimp Tacos with Charred Corn, Tomatoes & Salsa Verde. I promise you will like the combination of the smoky flavor of the shrimp topped with fresh, citrusy herbs.

Finish the evening with a sweet treat. (And maybe afterwards another glass of wine?) Anyway extra glass of wine or not, be sure to try my Blueberry-Ginger Cobbler. It got a big thumbs up from my entire family a few weeks ago. Don’t forget to add a scoop of Brown Sugar Yogurt Gelato … or your favorite vanilla ice cream.

Have a great weekend and bon appétit!

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

What’s up with 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.

Want more? Click here for more seasonal menus! © Susan W. Nye, 2017

Loving Late Summer Grilled Shrimp Tacos with Charred Corn, Tomatoes & Salsa Verde

The back-to-school ads have started. Backpacks, notebooks, laptops and high tops – it’s a sign. A sign that summer is waning and fall will be here before you know. However, it is a sign that I suggest we all choose to ignore. After all, late summer might be the very best kind.

Think about it for a minute.

If you’re nine, you’re ecstatic. After several tries, finally, you passed your raft test. Since then you’ve been back and forth to the raft at least a thousand times. Maybe more. There is nothing better than swimming out to the raft with your friends. Okay, maybe a swim to the raft with your great-grandpa beats all.

If you’re nineteen, you’ve had a bit more than half the summer to develop a gorgeous tan. You may be due back at school in a matter of days but you don’t care. You’ve had a great summer. The menial summer job you were expecting to hate turned out fine. Your co-workers were fantastic and you made some money. You read several unexpectedly great novels. You look marvelous. Your friends will be green with envy.

If you’re twenty-nine you’re probably on a wonderful adventure or just back from one. Maybe you traveled through Europe or hiked the Himalayas. Maybe you took a week, maybe the entire summer. When I was twenty-nine, I spent the summer in Switzerland. And then, wouldn’t you know it, I forgot to come home. My friends were divided, some were jealous. The rest didn’t quite know what to think.

If you’re thirty-nine you may be having a bit of a crisis. At least I did. Don’t worry about it. You’ll be fine. With all that running (I ran a lot in my thirties) and Sundays at the beach and sailing, you look stunning. Confidence becomes you. Admit it; you’re coming into your own. You may not be the smartest person in the room but you get it. You know how great you are.

If you’re forty-nine or maybe fifty-nine and lucky, the summer sun has had plenty of time to give your hair a few highlights. You can pretend all those streaks are blond, not gray. Your friends will be amazed at how young you look. And that crisis-thingy you had back in your late thirties, it’s long gone. Wisdom looks good on you. Speaking of wisdom, you know and really don’t care that those streaks are gray. Truth is – you don’t want to spend half the afternoon every third week at the hair salon.

If you’re sixty-nine and beyond, you’ve made an exciting discovery. You are happier than you have ever been. You’ve spent the good part of the summer enjoying life. That’s what retirement is all about. Maybe you’ve taken a trip, maybe not. When you live in a beautiful place, a staycation is just fine. In fact, it’s more than fine.

Now finally, if you’re ninety or even ninety-nine the water is finally warm enough for your annual swim. Unlike your nine-year-old great-grandson, you have not been back and forth to the raft a hundred times a day. However, your friends of all ages will still be very much impressed that you continue take your annual plunge. They should be.

So, you see, regardless of your age, life couldn’t be sweeter.

All the best for the final days of summer and bon appétit!

Grilled Shrimp Tacos with Charred Corn, Tomatoes & Salsa Verde
A tasty late summer feast for people of all ages! Enjoy!
Serves 8

3-4 ears corn
Olive oil
2 – 2 1/2 pounds extra-jumbo (16-20 per pound) raw shrimp, peeled and deveined
2 tablespoons dry white wine
Zest and juice of 1 lime
2 cloves garlic, minced
1-2 tablespoons chipotles in adobo puree*
1 teaspoon cumin
Kosher salt to taste
16 small or 8 large flour tortillas
Salsa Verde (recipe follows)
2 cups cherry tomatoes, chopped
About 4 ounces queso fresco or feta cheese, crumbled

Preheat the grill to high.

Brush the corn with a little olive oil. Lay the ears directly on the grill and cook for 5-7 minutes, turning to cook evenly. Remove from the grill and when cool enough to handle, use a sharp knife to remove the kernels from the cob.

Meanwhile, put 2-3 tablespoons olive oil, the wine, lime juice and zest, garlic, cumin and chipotle puree in a bowl, season with salt and stir to combine. Add the shrimp and turn to coat. Stirring once or twice, marinate the shrimp at room temperature for about 15 minutes.

Thread the shrimp onto wooden skewers** or place them directly on the grill. Grill the shrimp, turning once, until just opaque, 1-2 minutes per side.

Wrap the tortillas in foil and, turning once, warm on the grill for 2-3 minutes.

To serve: place a tortilla on each plate, top with shrimp, charred corn and chopped tomatoes, drizzle with Salsa Verde and sprinkle with queso fresco.

* To make chipotle puree – take a can of chipotle in adobo and toss the peppers and the adobo sauce in a small food processor or blender and process until smooth. Transfer to a clean glass jar and store in the refrigerator. Use as needed.

** If you like, you can thread the shrimp onto wooden skewers like kabobs. When cooking for a crowd, it is quicker to turn kabobs than lots of individual shrimp. Be sure to soak the skewers in water for about 30 minutes.

Salsa Verde
Makes about 2 cups

Zest and juice of 1 lime
2-3 tablespoons (to taste) white wine vinegar
2-3 scallions, thinly sliced
2 tablespoons capers, drained and finely chopped
1-2 cloves garlic, minced
1/2-1 ancho or jalapeno chili, minced
Kosher salt and freshly ground pepper to taste
About 1 1/2 cups fresh flat-leaf parsley leaves
About 1 cup fresh cilantro leaves
About 1/2 cup fresh mint leaves
1/2 cup or to taste extra-virgin olive oil

Put the lime zest and juice, vinegar, scallions, capers, garlic and chili in a bowl, season with salt and toss to combine. Finely chop the herbs, add to the bowl and toss to combine. Whisking constantly with a fork, slowly add the olive oil and whisk to combine.

If you prefer, you can make the salsa in a mini processor. Throw everything in and give it a whirl.

Let the salsa sit for at least 30 minutes before serving. Serve at room temperature.

Can be made ahead, covered and stored in the refrigerator for 1-2 days.

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One Year Ago – Heirloom Tomato Salad with Grilled Corn, Cucumber & Feta
Two Years Ago – Bluebree Grunt
Three Years Ago – Almond Macarons with Chocolate-Raspberry Ganache
Four Years Ago – Watermelon-Limeade
Five Years Ago – Filet de Sole Meunière
Six Years Ago – Artichoke Leaves with Shrimp
Seven Years Ago – Spicy Grilled Chicken
Eight Years Ago – Corn & Tomato Salad
Nine Years Ago – Summer Rolls

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

What about you? What do you love about late summer? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2017

Looking Forward to a Sunny Weekend Special

How do you know the drought that plagued New Hampshire for a couple of years is over? Well, look outside. If it’s not raining now, it was raining yesterday and might just rain again tomorrow. In any case, the garden is lovely and green.

I’ve got an interesting story to finish up this weekend but I’m still looking forward to some outside time this weekend. And, of course, what could be better than a cookout at the end of a beautiful summer day. Here are a few ideas:

Start with a delicious app. The corn at the farmstand is not quite local but it was picked this morning and delicious. Sounds like its a good time to try my Corn Cakes or my Grilled Corn, Black Bean & Avocado Salsa.

For a salad, I’m just loving grilled greens this summer. I tried grilled romaine for the first time about ten years ago. I was hooked. You must give my Grilled Romaine Salad.

Now on to the main course … how about … Grilled Pork Tenderloin? A great dish, to turn to it when you have a group over. A big group? No problem just double or triple the recipe. Add a tasty and good for you, make ahead Wheat Berry Salad.

Now for something sweet. Local raspberries are at the farmstand so maybe you’d like to whip up a batch of Brown Sugar Yogurt Gelato and garnish liberally with raspberries. No? How about Cherry Cobbler? (With a scoop of Brown Sugar Yogurt Gelato? … or your favorite vanilla ice cream?)

Have a great weekend and bon appétit!

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

What’s up with 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.

Want more? Click here for more seasonal menus! © Susan W. Nye, 2017

What’s Normal? & Grilled Romaine Salad

So, what exactly is normal these days? The early morning pundits and the late night comic warn us that the chaos in the White House is not normal. Perhaps they are afraid that we will somehow or other get used to the chaos, even comfortable with it. It will become our new normal.

I think that we’ve all had times when we were trying to find normalcy. When I moved from Switzerland to California, it was a huge leap. Nothing was normal. Not the weather, not the traffic, heck not even the language. For the first time in a long time, the checkout at the grocery store required English – a cheery hello and thank you. After almost two decades, the more formal “bonjour, Madame” and “merci – bonne journée” had become automatic. These simple words are part of polite, everyday life. And being polite is normal.

By the time I landed in New Hampshire, I’d pretty much mastered greetings and goodbyes in English. However, I did re-discover how cold winter could get. In addition, after a long time away, I was living close to family again. Just like that, boots, shoveling, cold and lots more time with family became part of my normal routine. Managing the ups and downs of self-employment became normal. The flexibility to ski or kayak in the middle of the week became normal. Who knew? Living a balanced life is normal.

Five years ago, my dad became very ill so I moved into my parent’s house to help out. Now believe me when I say, “I don’t know nothin’ ’bout takin’ care of no people.” That said, I could drive Dad to doctors’ appointments and call 911. I also make a mean pot roast. Meanwhile, Mom moved into assisted living. Very little about 2012 and 2013 was normal. I’d say nothing was normal that year, except for helping people I love. That is normal.

By the summer of 2013, Daddy-o was beginning to feel better. I moved back home and he came along with me. Mom stayed in assisted living where she was well cared for and doted on by the staff. We couldn’t see the light but we were pretty confident that we were in the tunnel. We were good; we would find our new normal.

For me, this new version of life required a lot of juggling. I had writing assignments to find and finish as well as a part time job, taking care of one parent and daily visits with another. There were still lots of trips to the doctors and a few to the emergency room. This new life, this new normal was filled with comprises. For instance, I was tempted to insert an adjective above as in … taking care of one aging parent … However, my now nonagenarian father prefers that I don’t harp on his age. Compromise is normal; so are love, laughter and patience.

Well, here it is, it’s summer. It’s hot; it’s humid. It’s New Hampshire; it’s normal. As the day wears on, clouds thicken. Tempers may flare as the humidity gets more oppressive. Then boom! At the end of a steamy summer day, a thunderstorm is normal in New Hampshire. Sometimes a good thundershower clears the air. Sometimes it doesn’t; sometimes it takes another shower or a little more space and time. Either way, it’s normal. The list of normal stuff is long. Along with all of the above and more, there’s integrity, forgiveness and courage. Being normal is not always the same as being easy.

Wishing you a happy summer and bon appétit!

Grilled Romaine Salad
Grilling the lettuce adds a wonderful smoky taste to this salad. Enjoy!
Serves 8

2 heads romaine lettuce, trimmed and quartered lengthwise
Olive oil
Sea salt and freshly ground pepper
1 avocado, peeled and sliced
About 1 cup peeled and chopped cucumber
Thinly sliced red onion (pickled if you have the time)
1/4 cup pine nuts, toasted
2-3 ounces feta, crumbled

Preheat the grill to medium-high. Drizzle the romaine wedges with a little olive oil and season with salt and pepper.

Place the romaine pieces, cut side down, on the grill. Grill the wedges for about 2 minutes, turning so that all sides are charred.

Transfer the wedges to a serving platter or individual plates, garnish with avocado slices, cucumber and red onion. Sprinkle with toasted pine nuts and crumbled feta, drizzle with Creamy Vinaigrette and serve.

For a one dish supper, add grilled shrimp, chicken or steak.

Creamy Vinaigrette
Makes about 1 cup

2 tablespoons fresh lime juice
2 tablespoons red wine vinegar
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
2 teaspoons anchovy paste
3 cloves garlic
1 (about 1/8-inch thick) slice red onion, roughly chopped
1 teaspoon Worcestershire sauce
1/4 teaspoon (or to taste) pureed chipotle in adobo sauce
Sea salt and freshly ground pepper to taste
1 cup (or to taste) extra virgin olive oil

Put the lime juice, vinegar, mayonnaise, mustard, anchovy paste, garlic, onion, Worcestershire sauce and chipotle in adobo in a mini food processor or blender and season with salt and pepper. Process until smooth. With the motor running, slowly add the olive oil and process until thick and creamy.

Transfer the vinaigrette to a storage container with a tight fitting lid and store in the refrigerator. When ready to serve, give the container a good long, vigorous shake to recombine the ingredients.

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Two Years Ago – Blueberry Crostata
Three Years Ago – Orzo Salad with Lemony Pesto & Grilled Tomatoes
Four Years Ago – Watermelon & Cucumber Salsa
Five Years Ago – Grilled Chicken Salad Provencal
Six Years Ago – Lobster with Corn, Tomato & Arugula Salad
Seven Years Ago – Greek Green Beans
Eight Years Ago – Blueberry Pie
Nine Years Ago – Grilled Lamb

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

What about you? Do you have a camp story to tell? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2017

Steamy Weekend Special

So, you say, this is summer in New Hampshire. Yes, indeed. A little steam, a little heat and maybe a roll of thunder in the evening. As long as I can get to the beach a couple of nights a week, I’m okay with it. How about you?

Pack up the picnic basket, buy a bag of charcoal and head to the water. It’s a good weekend to spend an evening or three on the beach. Here are a few ideas for that picnic basket:

Start with a great dip, some fresh veggies and pita chips. Maybe you’d like to try my Roasted Red Pepper Dip or Baba Ganoush? (That said there is nothing like a ripe, red tomato – fresh off the vine. You will love my Fresh Tomato Crostini.

For the main course … how about … Grilled Shrimp with Salsa de Cacahuate y Chile de Arbol? For a taste of Asia, throw some boneless chicken thighs in my Hoisin Marinade and grill to perfection. Add a couple of salads – my Grilled Zucchini & Feta Salad with Lemony Vinaigrette and Lemon-Herb Quinoa Salad would be perfect.

Now for something sweet. You could take a walk and look for ice cream or bring along a batch of my Peanut-y Chocolate Chip Cookies or Cheesecake Brownies.

Have a great weekend and bon appétit!

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

One More Camp Story & Grilled Zucchini & Feta Salad with Lemony Vinaigrette

Okay, this is it, one last camp story. I promise. At some point, either my sister Brenda or I must have uttered the words that no mother wants to hear, “Camp is boring.” It really wasn’t, but if we had one too many rainy days, there wasn’t a whole lot to do. Camp Four Winds was all about the pond – in it, on it or sunning ourselves by it.

Before we knew it, camp brochures started to slip through the mail slot. Camp Waukeela’s brochure promised a surplus of activities. Next, the husband-wife team of camp directors came to our house armed with a slide show. They were at least ten years older than my parents and had preppy names like Skip and Twig. The slide show was filled to bursting with smiling, happy girls engaged in countless sports and activities. Mom was reassured and ready to sign on the dotted line. She always said the two worst times in a woman’s life was when she was thirteen and then again when her daughter was thirteen. While I was an affable eleven, my sister Brenda was thirteen. With lots to do, we couldn’t possibly get in trouble.

Not long after the last school bell, we were on a bus bound for the wilds of northern New Hampshire. Yes, the camp was so far north, that they sent a fleet of buses down to get us. Mom was delighted to avoid an all-day drive to the White Mountains and back. Warily, we stumbled onto one of the buses with a bunch of other kids. Brenda ditched me but my best friend Joy had my back. The rest of the girls were strangers. Whether it was true or not, we felt like we were the only kids who were new to the camp.

In comparison to Four Winds, Waukeela was plush. There was electricity, hot showers and flush toilets. When it came to staying busy, Skip and Twig had not lied. The good thing about Waukeela was that you didn’t have a minute to be bored. The bad thing about Waukeela was that you didn’t have a minute to yourself. We were shuttled from one activity to the next. There was no time to find a rock to sit on and contemplate life.

Unlike Four Winds, the entire day was not spent at the lake. Sure, we had swimming lessons and free swim. Yes, there were boats to row and canoes to paddle. However, we spent a good part of the day on land. We had tennis lessons, horseback riding and archery classes, volleyball games and badminton as well as dance and arts and crafts. Fancy-schmancy or not, all camps have rope for bracelets and gimp for lanyards. It is probably an accreditation requirement.

As always, Mom sent both Brenda and I off with a collection of pre-addressed, pre-stamped postcards to fill in and send home. Mine offered vague but positive words of cheer. Brenda’s were less vague and anything but cheerful. At one point during our stay, I think she tried to talk me into breaking out of the joint.

We were both saved from a second year at Camp Waukeela. Within days of arriving home from New Hampshire, we were back on the road headed north. This time to a rickety rental near Pleasant Lake. At the end of the two weeks, Mom and Dad bought a piece of land. Our little cottage in the woods was ready in mid-January. That was the end of summer camp for the Nye kids.

Happy summer and bon appétit!

Grilled Zucchini
I love zucchini. It’s easy, always plentiful and especially good when it is fresh and local. Enjoy!
Serves 8

4 medium zucchini, sliced lengthwise or on the diagonal
Olive oil
Sea salt and freshly ground pepper

Preheat the grill to high.

Brush both sides of the zucchini slices with olive oil and season with salt and pepper. Place on the grill and cook until just tender, 2-3 minutes per side.

The zucchini are perfect as is with your favorite grilled meal. Or …. Turn them into a salad!

Grilled Zucchini & Feta Salad with Lemony Vinaigrette
Serves 8

Lemony Vinaigrette (recipe follows)
4 grilled zucchini
About 4 ounces feta, crumbled
1/2 cup fresh parsley leaves, roughly chopped
1/4 cup fresh mint leaves, roughly chopped
3 scallions, thinly sliced

Make the vinaigrette in advance. Let it sit at room temperature for an hour or longer in the refrigerator to combine the flavors.

Arrange the grilled zucchini on a platter or individual plates, drizzle with a little vinaigrette, sprinkle with feta, parsley, mint and scallions and serve.

Lemony Vinaigrette
Finely grated zest and juice of 1 lemon
1-2 tablespoons white wine vinegar
1 clove garlic
2 teaspoons Dijon mustard
1 teaspoon anchovy paste
Sea salt and freshly ground pepper
Extra-virgin olive oil

Put the lemon juice, vinegar, garlic, mustard and anchovy paste in a small food processor, season with salt and pepper and process until smooth. With the motor running, slowly add the olive oil and process until smooth.

Cover and store leftover vinaigrette in the refrigerator.

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One Year Ago – Fresh Tomato Crostini
Two Years Ago – Spicy Cucumber & Radish Salad
Three Years Ago – Watermelon Sorbet
Four Years Ago – Caramel Sundaes with Sweet & Salty Pecans
Five Years Ago – Gazpacho
Six Years Ago – Mousse au Citron
Seven Years Ago– Thai Salad
Eight Years Ago – Sweet Dream Bars
Nine Years Ago – Lobster Salad

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

What about you? Do you have a camp story to tell? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2017

Enjoy the Summer Weekend Special

This weekend, a lot of people will be packing up and heading home after a week’s vacation. Isn’t it nice when a long weekend grows into a week!?! Isn’t it even nicer when you live in paradise?

Before you head back to the city or the burbs, be sure to indulge in one last cookout. Here are a few ideas!

Kick things off with a lovely rosé or craft beer and a few of your favorite appetizers. When I lived in Switzerland, rosé was always my summer wine of choice. In the past few years, New Hampshire’s State Liquor Stores have started to carry some decent Provencal rosés.

Anyway, on to appetizers! Start with a dip or two. Both my Baba Ganoush and Roasted Beet & White Bean Hummus are delicious. Serve them with fresh veggies and pita chips.

Next, enjoy my latest favorite salad. The fresh, local tomatoes are wonderful and I can’t get enough Tomato & Burrata Salad with Grilled Bread.

For the main course, how about Grilled Chicken with Shallots & New Potatoes.

For dessert … stay cool with Brown Sugar Yogurt Gelato. Since the season is short, smother it with fresh, local strawberries.

Happy summer – have a great weekend and bon appétit!

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

What’s up with 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.

Want more? Click here for more seasonal menus! © Susan W. Nye, 2017