Thanks again to one of my most favorite cooks to follow Pamela Salzman. I love this recipe for the summer when the zucchini is fresh and delicious as well as the tomatoes and the corn. Can be served at room temperature which is always perfect. Pretty easy prep and comes together beautifully in a short amount of time. Grab the zucchini , tomatoes, and corn and get cooking on this one. I also added a jalapeño ( seeded) and some Basil for extra flavor. Perfect accompaniment to any BBQ or meal.

Ingredients:

2 medium size zucchini- diced

2 tablespoons butter (unsalted)

1 jalapeno seeded and finely chopped – if you don’t remove the seeds this will have a lot of kick, I removed almost all of the seeds

Kosher Salt and freshly ground black pepper to taste

2 -3 ears of corn –removed corn from cobs

1/2 pint of cherry tomatoes — halved

2 oz. of feta cheese , crumbled — I just sort of eyeballed it — didn’t use a lot as I didn’t want it to overpower the flavor of veggies

some fresh basil leaves torn by hand, just eyeball it

Directions:

In a large skillet (12″ or more) melt the butter over medium low heat. Add the zucchini and jalapeño and sauté until just tender about 5 minutes or so.

Add the corn, tomatoes, a big pinch of salt and black pepper to taste and sauté until the tomatoes soften, probably another 5 minutes or so. Taste for seasoning.

Transfer to a serving bowl, and top with crumbled feta and basil.

Enjoy!

and thanks again to Pamela Salzman for a delicious recipe.

This recipe came to me via my friend Leslie and I just had to make it -she doesn’t use the fig but I just had to since we love the flavor. This is simple to make requiring very few ingredients (4 simple ingredients) and takes about 5 minutes to make!

Enjoy!

Ingredients:

Goat Cheese Log — there are large and small ones buy the size you’ll need this recipe is based on the 11 oz. log but you can eyeball the ingredients if not right

1/4 cup shelled roasted pistachios readily available — chopped ( use a mini processor)

2 tablespoons Hot Honey — I used a mild hot honey because you gotta know your crowd — if no hot honey you can use regular honey but the hot honey adds a lot of zing

1 tablespoon fig spread (Dalmatia brand is wonderful) –or fig jam

crackers/bread for serving rosemary crackers are good or cranberry nut crackers or any kind of crackers you prefer

apple slices would also be nice — to spread goat cheese on

Directions:

On a small plate, spread out the chopped pistachios, roll goat cheese on the pistachios to coat top and sides ( works well on room temp. goat cheese –nuts will stick better) cover tops and sides with nuts —

Drizzle hot honey over cheese log

In a microwave safe dish, add the fig spread heat for 10 seconds. Drizzle over the cheese log.

Serve at room temperature with crackers and whatever else you’d like to serve with

I had all of these lovely peaches and wanted to make something sort of homemade without a lot of muss or fuss. This is easy as can be and delicious as can be. You’ll need about 6-8 large peaches — app. 6 cups. I threw it all together and had a yummy dessert using only 4 ingredients. The simplest peach dessert recipe ever. The most difficult part of this recipe was peeling and slicing the peaches.

Enjoy!

Ingredients:

6 cups Fresh Peaches– about 6-8 large peaches — peeled and sliced

1/2 cup sugar —

1 box Vanilla – White or Yellow Cake Mix

1 stick of unsalted butter cut into thin slices

*Vanilla Ice Cream –optional but I wouldn’t serve without it

Directions:

Pre heat oven to 350 degrees

Peel and slice the peaches and place in a medium sized bowl. Toss with sugar.

Pour peaches into a prepared 9×13 baking dish ( spray with cooking spray — I love Bakers Aid for baking but anyone will do. Spread peaches out evenly. Sprinkle cake mix evenly all over the peaches.

Slice the butter into very thin pieces and place the butter over the cake mix, try to cover the entire pan with butter

Bake for 45-50 minutes until bubbly and golden.

Remove from the oven and let it sit for a bit.

Serve with Vanilla ice cream

Unfortunately we were so excited to eat it I didn’t take any good pics this time out but I will next time I make it.

I just have this one photo of it in a dessert dish with ice cream.

It’s summertime and this salad was a perfect accompaniment to our bbq steak. I love grilled corn — I just put this corn on the cob on the grill for about 10 minutes — don’t burn it just get char marks all over to the best of your ability. You can adapt this salad to anything you’d like to add or subtract — you can add radishes instead of onions, bell peppers, cucumbers( I’d use the Persian type of cuke ) this is what I did last night and it was delicious and fresh tasting. You can also use any type of dressing you’d like. I used basil but you can easily substitute cilantro.

Enjoy!

Salad:

3 ears grilled corn — removed from the cob

1 ripe avocado cubed or diced – add to salad right before serving

3/4 cup crumbled feta

1 cup tomatoes — I cut small grape tomatoes in 1/2

1/2 cup red onion – diced

Handful of fresh basil — cut up

Vinaigrette:

1/4 cup good quality extra virgin olive oil

4 Tablespoons red wine or apple cider vinegar or champagne vinegar

1 teaspoon garlic powder

salt and pepper to taste

Directions:

For the salad: mix together all of the above ingredients in a bowl

Whisk together vinaigrette ingredients or place in a small jar with fitted lid and shake to combine. Taste for salt and pepper and adjust

When ready to serve the salad, add the avocado and however much dressing you’d like and gently toss I used very little dressing just enough to coat vegetables and I have leftover dressing.

* I had leftover salad so I picked out any left over avocado in it because it would turn bad the next day and the salad will last for a few days as is