Summer Is Back Weekend Special

For anyone worried that summer was over, well, worry no more. Or at least no need to worry for at least a few more days. Even a couple of weeks. The warm weather has return and some of the humid air from down south has funneled its way north. Why, it’s almost tropical. The weekend promises to be sunny and a tad less humid.

The bounty at the farmstand is unbelievable. Add to that, the sad fact that there won’t be a lot of warm evenings left. Don’t pout, make the most of the few that are left. String some lights or set out a bunch of candles. Here are a few ideas for a tasty, end of summer feast:

Start with a glass of wine and a delicious appetizer. Something a little different like my Corn Cakes, Crostini with Red Pepper Tzatziki & Greek Salad or Summer Rolls.

Next, instead of a salad, enjoy a tasty mug of Gazpacho. The tomatoes are fabulous. I can’t get enough of them.

Make good use of the grill. What could be better than a rack or half rack Hoisin Pork Ribs . Pair the ribs with my Asian Noodle Salad and Asian Slaw or Thai Salad .

Cap your meal with a beautiful end of summer dessert. For a sweet finish, try my Fresh Berries with Creamy Lime Custard . Try the late summer strawberries – they are wonderful.

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

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More Kitchen Reno News & End of Summer Soup

I didn’t have a lot of renovation news to report last week. In case you forgot, we’d just finished off a week of drywall, drywall and more drywall. It was not the best week for it. Damp and rainy, the drywall mud was in no big hurry to dry. Out came the fans and air conditioner because, when in doubt, add more noise to the dust and commotion. As planned, I’ve been spending time with brushes and roller. The ceiling now has a clean, white coat. The walls are a soft and friendly OC-96. Benjamin Moore® Gentle Cream in case you’d like to know.

Once the drywall and painting was done, carpenters, plumber, electrician and tile guy were back in force. They wasted no time; didn’t even pause to tell me how much they loved the Gentle Cream. In what seemed like an instant, Bruce and Chuck had the new floor down … and promptly covered with a protective coat of heavy-duty paper. Peeking around the edges, the cork looks beautiful.

Yes, the kitchen floors are cork. No,it’s not made up of several months’ accumulation of popped corks. Perhaps I should have thrown a big party in July. That might have done it. Anyway, the floors, or what I can see of them, are wonderful. They are both good-looking and promise to be gentle on my back. The new tile floors in the half-bath/laundry room and front hall are perfect; thank you Dave. More thanks to Max for installing the half-bath and Bill for illuminating it all.

However, the absolute best part of the new kitchen is the cabinets. I am all agog. After a lot of back and forth and forth and back, I circled around to my first choice – red. Yes, red. I spent weeks agonizing and second-guessing. White cabinets are all the rage these days. Or so I’ve heard. I tried to convince myself to go with white. The kitchen faces north. It is not a sunny room. White would be light and bright. I tried to be reasonable; I tried to persuade myself that white was it.

I dithered and perused and checked them all – linen white, white pewter, snowflake … there are a lot of whites out there. I’d pick one and then, after a day or two, decide … no, it wasn’t quite right. This white was too cold; that one was too gray. It wasn’t the paint samples, it was me. All that cajoling and trying to convince myself, it didn’t work. Latest trend or not, beautiful or not, white was not for me. (To all my friends with white kitchens, believe me, I love them, they’re beautiful.)

I thought about compromise. A lovely buttery yellow hit my radar for a couple of days. Emphasis on a couple; it came to nothing. I couldn’t help it; I kept circling back to red. The name on the back of the sample was Red Delicious. What could be better for a kitchen?

And that’s not just me talking. Julio was here on Thursday to create the template for the granite countertops. He gave his approval. I’ve posted a few photos on Facebook and several friends have given a big thumbs up. A few have gone so far as to voice enthusiastic appreciation, even envy. The rest? Well, they’re keeping mum. You know what our mothers taught us, “If you can’t say anything nice, don’t say anything at all.” No, that couldn’t be it; they must be too busy with work, life and other stuff to comment.

In case you’re concerned that I’ve gone overboard, now might be good time to mention that the pantry is not red but a lovely honey colored cherry. Delicious or not, even I can figure out how much red is too much.

As we head into week four of the renovation, I’m hoping the eighty-twenty rule doesn’t apply. In case you’ve forgotten… just when you think you’re eighty percent done; you’re bound to have eighty percent more to do.

Bon appétit!

End of Summer Cod, Corn & White Bean Soup
This delicious soup takes advantage of the end of summer tomato and corn bounty. Enjoy!
Serves 8

About 2 pounds (enough for about 3 cups chopped) tomatoes*
Olive oil
1-2 carrots, finely chopped
2 celery stalks, finely chopped
1 onion, finely chopped
1 tablespoon hot sauce or to taste
1/2 teaspoon smoked paprika
Kosher salt and freshly ground pepper to taste
3 cloves garlic, minced
2-3 sprigs fresh thyme
1 bay leaf
1 cup dry white wine
2-3 cups fish stock juice or broth
2-3 cups chicken stock or broth
5-6 cups small white beans, rinsed and drained**
2 pounds cod, cut into bite-size pieces
About 4 cups (4-6 ears) fresh corn kernels*
Fresh, chopped chives

Bring a pot with enough water to submerge a tomato to a boil. Fill a bowl with enough water and ice to submerge a tomato. Carefully drop the tomatoes, one at a time, into the boiling water and leave each for about 10 seconds. Remove from the boiling water and immediately submerge in the ice water. Using your fingers or a paring knife, remove the skin from the tomatoes. Core, seed and chop the tomatoes. Reserve.

Lightly coat a stockpot with olive oil and heat over medium. Add the carrots, celery and onion, season with hot sauce, paprika, salt and pepper and cook, stirring from time to time, until the onion is almost translucent. Add the garlic and cook 2-3 minutes more. Add the wine and simmer until reduced by half.

Add the fish and chicken stock, tomatoes, beans, thyme and bay leaf, bring to a boil, reduce the heat and simmer for 10-15 minutes. Add the fish to the pot, season with salt and pepper and simmer on low for 5 minutes. Remove from the heat and cool to room temperature. Cover and store in the refrigerator for at least 2 hours, preferably overnight, to allow the flavors to combine.

Bring the soup to a simmer over medium heat. Add the corn and simmer for 2-3 minutes. Ladle the soup into mugs or bowls, sprinkle with chives and serve.

* You can use canned, diced tomatoes and frozen corn if the fresh, local versions are not available.
** You will need about 10 ounces of dried beans to soak and cook or 2 (15-ounce) cans.

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Two Years Ago – Applesauce Scones
Three Years Ago – Roasted Beet Tatin with Goat Cheese & Walnuts
Four Years Ago – Fettuccine with Fresh Corn & Tomatoes
Five Years Ago – Chicken Parmagiana with Spaghetti Marinara
Six Years Ago – Lemon Roasted Salmon with Beurre Blanc
Seven Years Ago – Wild Mushroom Soup
Eight Years Ago – Rustic Apple Tart
Nine Years Ago – Oktoberfest Sausages & Sauerkraut

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

Do you have any reno advice to add? Feel free to share!

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

Welcome September with a Harvest Party & Hoisin Pork Ribs

First, a mini update on the kitchen reno adventure … a couple of old walls are out and a few new ones are in. In addition, some of the drywall was replaced. As you can imagine, it’s been a bit dusty around here. Coming next, I’m about to wield my

paintbrush and roller. I’m not worried about the walls but I’m a bit intimidated by the ceiling. Intimidated but not thwarted, I’m ready to roll away. Getting rid of the popcorn ceiling was so worth it. By the time you read this, Bruce and Co. will be installing the new counters.

For those of you who are not in the middle of a kitchen renovation, now is an excellent time for a harvest celebration. At least in New Hampshire, the fields are at their most abundant. The local farmstand is overflowing with tomatoes, corn, beans, beets, summer squash and more, lots more. Plus, you can enjoy some or all of the party outside. (Be sure to tell your friends to bring a sweater.)

Here are few ideas to put it all together:

Do your sun dance. With any luck, it will be warm enough and dry enough to enjoy cocktails on the deck. If you like, invent a signature cocktail for the party. Create a Harvest Bellini with Prosecco and plum purée. Or think grog and whip up an adventurous cocktail of rum and apple cider with a dash of maple syrup. For nibbles, you can go to town on a favorite appetizer or two. Alternatively, take it easy and set out a few nuts and some olives. Add a wedge of cheese, thinly sliced dried sausage and some fruit.

The sun dips behind the hill early these days and the evenings are growing cool. You might want to take dinner inside. After a summer of grilling, perhaps you’ll be delighted to turn on the oven and roast a chicken, some salmon or a tenderloin of pork or beef. Do roast up some of those beautiful beets, carrots and cute little potatoes that are filling the farmstand. If you’re not ready to give up the grill, that’s okay too. I don’t really blame you. A rack of ribs sounds pretty darn good. Don’t forget to throw a few ears of corn on too. Since the fire is already going, you must grill up some romaine for a terrific salad.

By the way, even if you cook outside, you might want to eat inside. Keep your decorations simple. There is no need to go all Martha Stewart with a bunch of hay bales and dozens of pumpkins. It’s a little early for pumpkins. They’re an October thing. No, for September, I’d go with sunflowers, lots of sunflowers. They are both cheery and in season.

Since the sun goes down at about seven, you can bring out the candles. As we all know women look best by candlelight. As for those floodlights in the backyard, skip them; they’re for bears and burglars. String up some of those little Christmas lights that have been sitting in a tangle in your garage since January. Or was it February or March when you finally took them down? Believe me, I’m not judging. Last Christmas, I wound a few strings around the tree and that was all I could manage. Anyway, this summer I put a couple of strings outside above the terrace. They are lovely.

While it’s a good idea to eat dinner inside, a campfire will make a perfect ending to an already fabulous harvest celebration. After all, what could be better (and easier) than s’mores for dessert? Give a look around the house and collect all those old blankets you’ve been meaning to take to the Salvation Army. Light the fire pit, cozy up with a blanket in an Adirondack or beach chair and star gaze with good friends and a gooey s’more.

Happy harvest and bon appétit!

Hoisin Pork Ribs
Slow roasted in the oven and then finished on the grill, these sweet and spicy ribs will make a delicious addition to your harvest feast. Enjoy!
Serves 8

Marinade:
1 cup hoisin sauce
4 cloves garlic
1/4 onion, roughly chopped
1 inch fresh ginger, peeled and roughly chopped
1/4 cup soy sauce
2 tablespoons brown sugar
1 tablespoon or to taste Sriracha
1 cup dry white wine
Juice of 1 lime

8 pounds baby back ribs
Hoisin Barbecue Sauce (recipe follows)

Make the marinade: put the hoisin sauce, garlic, onion, ginger, soy sauce, brown sugar and Sriracha in a small food processor or blender and pulse to finely chop and combine. Add the white wine and lime juice and process until well combined.

Cut each slab of ribs in half or three pieces. Put the ribs and marinade into a large re-sealable plastic bag (you may need more than 1 bag) and marinade for at least 4 hours, preferably overnight.

Preheat the oven to 350 degrees. Remove the ribs from the re-sealable bag and, slathering with marinade, wrap the pieces in a double thickness of aluminum foil. Place the ribs meaty side up in a single layer on rimmed baking sheets and slide into the oven.

Reduce the heat to 250 degrees and roast for 3-3 1/2 hours. Carefully remove the ribs from the foil, save the juices and cool completely.

Can be baked ahead, covered and refrigerated for up to 3 days.

Heat the grill to medium-high. Brush the ribs with the reserved juices and Hoisin Barbecue Sauce and grill, turning once, until heated through and nicely charred, about 5 minutes per side.

Cut into individual ribs, pile them on a platter or individual plates and serve with more Hoisin Barbecue Sauce.

Hoisin Barbecue Sauce
Makes about 2 cups

Vegetable oil
1/2 onion, finely chopped
3 cloves garlic, finely chopped
1 inch fresh ginger, peeled and finely chopped
2/3 cup hoisin sauce
1/2 cup ketchup
1/4 cup dry sherry
1/4 cup rice vinegar
2 tablespoons brown sugar
2 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon or to taste Sriracha
1 tablespoon sesame oil
Juice of 1/2 lime

Lightly coat a saucepan with oil and heat on medium. Add the onion and cook until translucent. Add the garlic and ginger and cook 2-3 minutes more.

Add the hoisin sauce, ketchup, sherry, vinegar, brown sugar, soy sauce, fish sauce and Sriracha and stir to combine. Bring to a simmer, reduce the heat to low and simmer, stirring frequently, for about 20 minutes.

Cool to room temperature, transfer to a blender or small food processor and process until smooth. Add the sesame oil and lime juice and pulse to combine.

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One Year Ago – Curried Carrot Soup
Two Years Ago – Warm Gorgonzola with Caramelized Onions & Walnuts
Three Years Ago – Baked Haddock with Fresh Tomatoes & Herbs
Four Years Ago – Pumpkin-Ginger Muffins
Five Years Ago – Roast Pork with Apples & Onions
Six Years Ago – Lemon Roasted Salmon with Beurre Blanc
Seven Years Ago – Wild Mushroom Soup
Eight Years Ago – Rustic Apple Tart
Nine Years Ago – Oktoberfest Sausages & Sauerkraut

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

Do you have any Harvest Party advice to add? Feel free to share!

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

Labor Day Weekend Special

Well, here it is – the last hurrah of summer. School has already started – just in time for a long weekend. Some of the summer people will be back to close up the cottage. Locals will see the rhythm of their days and weeks accelerate. So for one last weekend, take it easy. Spend some time on the lake and get together with friends for a cookout. By the way, it looks like Saturday will the best day of the weekend.

Here are a few ideas for a tasty, end of summer cookout:

Is there anything better than a fresh, local tomato? How about Tomatoes with Burrata Salad and Grilled Bread ? I can’t get enough of this one. Throughout the summer, it has been my go-to supper whenever I’m home late from yoga or a meeting. Want something a bit less messy? Then try my Crostini with Cucumber, Radish & Feta. Alternatively, think of Provence and try my Pissaladière .

What about a salad? Since the grill is already going, I suggest you go for my Grilled Romaine Salad or Grilled Zucchini & Feta Salad with Lemony Vinaigrette .

On to the main course. How fancy would you like to be? You can go high end with a delicious Grilled Steak with Rosemary-Balsamic Glaze . Serve the steak with my Cheesy Polenta with Fresh Corn .

If you’ve got a big crowd, you can’t miss with my Grilled Lamb with Fresh Mint. Serve it with Cheesy Polenta with Fresh Corn or take your dinner in a different direction and try my Szechuan Noodle Salad on the side.

If you are thinking ultra-casual, then you can’t miss with my Southwest Turkey Burgers or Grilled Shrimp Tacos with Charred Corn, Tomatoes & Salsa Verde . Serve either with Jicama Slaw .

Finish up the evening with sweet blueberries. I can suggest two wonderful blueberry desserts – Blueberry-Ginger Cobbler and Blueberry Bread Pudding .

As for me? I won’t be doing a lot of cooking this weekend. As I sit here tapping the last of my kitchen is being torn away. All of my dishes are piled on and under the dining room table. The old stove and dishwasher are in the driveway. Thank goodness for the grill, hotplate, microwave and salads.

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

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