This is a delicious salad filled with farro, manchego cheese ( or feta, parmesan, goat or any cheese you like) I just happen to love Manchego and marcona almonds, peaches and chives or scallions whichever you have or prefer or none at all. I will give you some substitutions in the ingredients section. The local peaches in Colorado are ripe and beautiful now so perfect for this lovely salad. And you can add any protein you like and it makes a perfect lunch or dinner salad.
Enjoy!
Ingredients:
3/4 -1 cup farro — should be about 2 -2 1/2 cups cooked
5-6 ounces arugula ( I prefer baby arugula)
2 peaches , chopped
1/4 cup chives, chopped or chopped up scallions or none
I used a handful of marcona almonds and chopped them, you can use almonds or walnuts I love Marcona
I used Manchego Cheese, and just used a bit of it — don’t want to overwhelm the salad with cheese , I cut up Manchego into small pieces but feel free to sprinkle crumbled feta, shaved Parm, gorgonzola etc.
Dressing:
3 Tablespoons Champagne Vinegar or White Vinegar
2 Teaspoons Honey
1/2 teaspoon kosher salt
a few grinds of fresh black pepper
5 Tablespoons of Olive Oil
Directions:
Cook Farro according to directions on package. I just place in small saucepan with water to cover by about 3 inches, add a little kosher salt, bring to a boil, lower to a simmer and cook until tender, about 25 minutes. Drain well and allow to cool. I try and make the farro ahead of time and put in container so it’s ready to use.
In a small bowl or glass jar place all ingredients for dressing, shake or whisk .
When ready to eat place all ingredients in a large bowl, add dressing ( you’ll probably use all of it) Toss and Serve.
This recipe is from the NYT Cooking blog courtesy of Ali Slagle and a big thanks out to her . I always read the NYT Cooking it’s really got the most amazing recipes and some of the best chefs out there participate. This recipe caught my eye because of our love of Shrimp.
I also made changes which just worked out best for me. That’s the beauty of cooking you can make changes which better suit you. However the recipe is perfect as is. I used very large shrimp but you can use whatever size suits you and your budget. I used an under 10 Mexican White Shrimp. If you’re buying ask them to clean and de-vein them — Joel did mine.
It’s a spin on a scampi and I love cooking in one pan.
Ingredients:
1 – 1 1/2 lb large shrimp, peeled and de-veined
4 Tablespoons Extra Virgin Olive Oil
1 Tablespoon fresh Lemon Zest plus 1 Tablespoon Fresh Lemon Juice–1 average to large size lemon
1/2 teaspoon red-pepper flakes– obviously optional if you don’t like the pepper
Kosher Salt and Freshly Ground Black Pepper to taste
4 Garlic Cloves, minced
2 Tablespoons unsalted butter
1 cup orzo
1/3 cup dry white wine
2 cups boiling water, seafood stock, or chicken stock–I used Chicken
3 Tablespoons Finely chopped Parsley
Directions:
In a medium bowl, stir together the shrimp, 2 Tablespoons Olive Oil, the lemon zest, red-pepper flakes, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and half the minced garlic.
In a medium skillet sprayed with cooking spray, add the butter, the remaining oil and garlic and heat over low to medium heat. Don’t burn the garlic. When the butter starts to bubble, add the orzo and another 1/2 teaspoon kosher salt and cook by stirring around the pan as often as possible, toast the orzo in pan for about 2 minutes, adjusting the heat so as not to burn the orzo or the garlic. Carefully add the wine to the pan and stir in until it is absorbed for another minute or so. Stir in the chicken stock , reduce heat to low, cover and cook until the orzo is al dente, probably another 12- 15 minutes. This would be a good time to taste for salt and pepper .
Add the shrimp ( see photo) put them in a snug even layer on top of the orzo, cover and cook until the shrimp is pink and cooked through. This will all depend on the size of your shrimp. Remove from heat and let sit, covered for another few minutes till you’re ready to serve.
I poured the lemon juice over the finished shrimp — placed on a platter and sprinkled with chopped parsley.
I made this salad the other night and it came together so beautifully and it was very very tasty if I do say so myself. I made it with grilled chicken and bacon but if you want to keep it vegetarian you can . You can also serve chicken and bacon on the side if you’d like. It’s a yummy chopped up salad with lots of tasty items that I love together. The lemon vinaigrette dressing has a bit of kick but you can easily leave out the crushed red pepper. I used fresh butter lettuce but any lettuce will do .
Enjoy!
*this served 4
Salad Ingredients:
8 slices bacon — I used microwave bacon and cooked for 3 minutes and cooled it off and crumbled it. Of course you can use any type of bacon or omit — up to you
app. 1 /2 -1 pint blueberries
1/2 cup crumbled Feta or Goat Cheese — I hate blue cheese but if you love it use that
1 handful small cut up basil leaves
app. 4 cups farmers market lettuce or any lettuce you like — I used a soft butter lettuce this time–I tore it into small pieces
3 corn on the cobs kernels removed — leave it raw — it’s sweet and delicious
1-2 avocados — depending on the size of your avocados — I used 2 small ones
Grilled Chicken:
I used about 4 chicken breasts — small ones and brushed some olive oil and salt and pepper and a little dried oregano and grilled them on the grill for a few minutes on each side till done and set aside with aluminum till ready to serve salad and then cut up chicken into small pieces.
Lemon Vinaigrette Dressing:
I made salad dressing in my mini chopper — Perfect and easy if no mini chopper just mince garlic by hand and whisk all ingredients together adding olive oil in last slowly.
3 garlic cloves, finely minced
2 Tablespoons Dijon Mustard
1/4 cup Champagne Vinegar
3 Tablespoons fresh Lemon Juice
2 Tablespoons Honey
1/2 teaspoon kosher salt — more to taste — didn’t need it
1/2 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil
I used my mini chopper and started with the garlic and put all other ingredients and added the olive at the end slowly.
Taste for salt and pepper but it was fine by me.
1/2 teaspoon or more or less crushed red pepper flakes –we like kick and so did our guests so you may or may not want to use this which is fine
In a large salad bowl add in lettuce, chicken , blueberries, cheese, basil leaves, crumbled bacon, avocado and corn. Drizzle with the vinaigrette or serve salad and let your guests dress their own — up to you. Once salad is dressed serve immediately. I
The original recipe for this delicious pesto appeared back in May 2011 on Cooking with Candi and this pesto sauce has summer written all over it. Basil is abundant in the summer and it’s great on pasta as well as chicken. Yummy Pesto was the original title for this recipe way back in 2011. This is the same recipe from my BFF Suki. I have tried many pesto sauces and this remains my absolute go to favorite. It is super easy and while the basil is abundant you should make it and freeze it. When you freeze the pesto in a container, pour a thin layer of olive oil over the top . I have it frozen for up to 3 months. I use it on chicken, pasta, and it’s wonderful as a spread. This recipe is good for 2 lbs. of pasta usually. So I use 1/2 and freeze the rest if it’s just the 2 of us.
Enjoy!
Pesto Chicken on the Grill with Grilled Peppers and Roasted Sweet Potatoes Fresh Basil
If you are going to use on chicken , just brush on the chicken sprinkle a tiny bit of kosher salt on it and let it marinate for a few hours at least and it can be marinated overnight in the refrigerator. Take it out of fridge and let it sit at room temp. before putting on the grill. That’s it!
*You’ll need a food processor
Ingredients:
2 cups fresh basil (washed)
1/2 cup romano cheese (grated)
1/2 cup parmesan cheese ( grated)
1/2 cup pignolli nuts or walnuts
1 cup extra virgin olive oil–use a good one
1 – 3 tablespoons of unsalted butter (it’s good if the butter is softened before adding) you can soften in microwave
4 cloves garlic – peeled and whole
freshly ground black pepper–to taste
*kosher salt to taste if you feel you need it after finished making pesto
Directions:
I put all ingredients except for olive oil in the food processor. Give it a few grinds using the blade attachment. Then I slowly add in the olive oil through the top of processor while it’s on. Beautiful green pesto! so easy. Taste for salt and pepper
I saw this recipe on the New York Times cooking site by Ali Slagle. One of my most favorite cooking sites. I made a few changes to recipe and would highly recommend checking out this recipe. Sometimes I serve with rice but this recipe stands on its own as a meal. You can use pasta or bread as well. If you love shrimp and corn and tomatoes this one’s for you.
Perfect in the summer months with all that sweet fresh corn out there. Grab some fresh corn and use it in this wonderful dish.
Enjoy!
Ingredients:
1 pound large shrimp, peeled and deveined — I used under 12 ( meaning 12 to a pound) Mexican White Shrimp– this is the shrimp I prefer but use what you can get and like
Kosher Salt and Pepper
2 Tablespoons Extra-Virgin Olive Oil
1 pint cherry or grape tomatoes — there are so many variations out there now– I used these tiny little grape tomatoes but would use different colors as well ( heirloom grape / cherry tomatoes)
1/2 teaspoon red-pepper flakes — we like the heat use at your own discretion– this was not spicy
1/4 cup dry white wine
2 Tablespoons fresh lemon juice from 1 large lemon
2 Tablespoons unsalted butter
*extra lemon wedges and cut up fresh basil for serving–totally optional
Directions:
Pat the shrimp dry and season with salt and pepper. In a large skillet heat the olive oil over medium high heat. Add the shrimp and cook until pink and lightly golden in spots, app. 1 – 2 minutes on each side. Remove with slotted spoon to a plate and set aside. You will finish cooking through at the end and you don’t want shrimp to over-cook.
Add the tomatoes to the skillet, you can season with a little salt and pepper if you’d like and cook stirring a few times just till the tomatoes to start to blister, 3-4 minutes. Add the corn, season with salt and pepper, and cook, stirring a few times to incorporate. Tomatoes will start to burst and the corn is golden , another 3- 4 minutes.
Add the minced garlic and red-pepper flakes and cook stirring another few minutes.
Reduce heat to medium and add the wine and lemon juice, stirring any brown bits from the bottom of the pan. Cook until nearly evaporated, then add the butter and stir until melted . Add back the shrimp and stir until warmed through and shrimp is fully cooked , another 2 minutes or so. Stove was on medium-low.
Taste for Salt and Pepper . Add some fresh Basil if you’d like and you can serve with some extra lemon wedges .
Nothing but beautiful tomatoes out there begging to be eaten in a million different ways. Perfect for a “Meatless Monday” dish or any night of the week . There are tons of local tomatoes out there now. At any local farmers market you can pick up pints of these beautiful babies. This is a lovely light pasta.
I had bought 2 pints of those beautiful little cherry tomatoes and right now there are those gorgeous yellow sunburst tomatoes also available. I wasn’t sure what I would do with them. They varied in size so I knew if I made a sauce some were getting cut and some would stay whole. Nothing ever sounds better than a plate of pasta to me, nothing. These beautiful tomatoes are only out for such a limited time you have to get them while the getting is good. Some of the tomatoes were super small and I left them whole while I halved the larger ones. There are so many variations of this sauce and feel free to improvise. We love it this way. So simple and so delicious.
1 lb. spaghetti , any kind of long spaghetti is good for this — sometimes I use bucatini type and sometimes I use thin type long spaghetti– use whatever you’d like
1/4 cup extra-virgin olive oil plus more as needed
4 cloves garlic, peeled and minced.
1/2 teaspoon crushed red pepper* we like it spicy so if you don’t want it that spicy cut to 1/4, I actually used 1 whole teaspoon and it packed a lot of kick.
2 pints of cherry tomatoes or little plum tomatoes or you can use about 3 cups of chopped fresh tomatoes of any type. I cut the larger tomatoes in 1/2 and I left the little ones whole– last night I used 2 packages of sugar bomb tomatoes they were 12 oz. each and it was perfect
app. 20 leaves of fresh basil, I just cut them up into small slivers–this is totally optional if your kids don’t like green stuff– but it looks pretty
Kosher Salt and Freshly Ground Black Pepper to taste –I used app. 1 teaspoon on tomatoes and added towards the end as needed
freshly grated parmesan at your discretion
Directions:
Cook pasta according to directions on box for al dente. Reserve a cup of pasta water in the event you may need a little more liquid in your sauce. Add 2 tablespoons of salt to cooking water for pasta. The Italians like to say that their pasta water should be like sea water good and salty. After finished cooking pasta — reserve 1 cup of pasta water and set aside before you drain pasta.
Heat a large sauté pan over medium heat add 4 tablespoons of olive oil and garlic, cook until garlic is golden about 2 minutes. Be careful you don’t want to burn this garlic. Add the crushed red pepper now and the tomatoes, and cook over medium low heat. I also added some kosher salt (about 1/2 teaspoon to start, you can always add more) and a little freshly ground black pepper. Stir for a while to make sure garlic doesn’t burn and tomatoes start to burst and deflate about 5 minutes and if you think you need a little more olive oil add it now . I let the tomatoes simmer in the pan for about 15 minutes to 1/2 hour for the best consistency. I smashed down stubborn little tomatoes at the end with the back of a wooden spoon or a masher if you have one. A very low simmer at the end. Taste for Salt and Pepper. The longer the tomatoes sit in the oil and cook down on a low simmer the better the sauce will be so if you have a little time let it sit. I think my tomatoes sat for at least 2 hours like this. Once tomatoes were cooked down I just turned off heat covered it and let it sit. Before eating while making the pasta I heated up on a low simmer.
Once the spaghetti is cooked and you’ve drained it ( remember to reserve a cup of pasta water). Add the pasta water a little at a time to the pan with tomatoes and over medium-low heat toss the pasta with the tomatoes well. Add the basil . I let everyone add their own cheese at the table.
I saw this recipe on the New York Times cooking site by Ali Slagle. One of my most favorite cooking sites. I made a few changes to recipe and would highly recommend checking out this recipe. Sometimes I serve with rice but this recipe stands on its own as a meal. You can use pasta or bread as well. If you love shrimp and corn and tomatoes this one’s for you.
Perfect in the summer months with all that sweet fresh corn out there. Grab some fresh corn and use it in this wonderful dish.
Enjoy!
Ingredients:
1 pound large shrimp, peeled and deveined — I used under 12 ( meaning 12 to a pound) Mexican White Shrimp– this is the shrimp I prefer but use what you can get and like
Kosher Salt and Pepper
2 Tablespoons Extra-Virgin Olive Oil
1 pint cherry or grape tomatoes — there are so many variations out there now– I used these tiny little grape tomatoes but would use different colors as well ( heirloom grape / cherry tomatoes)
1/2 teaspoon red-pepper flakes — we like the heat use at your own discretion– this was not spicy
1/4 cup dry white wine
2 Tablespoons fresh lemon juice from 1 large lemon
2 Tablespoons unsalted butter
*extra lemon wedges and cut up fresh basil for serving–totally optional
Directions:
Pat the shrimp dry and season with salt and pepper. In a large skillet heat the olive oil over medium high heat. Add the shrimp and cook until pink and lightly golden in spots, app. 1 – 2 minutes on each side. Remove with slotted spoon to a plate and set aside. You will finish cooking through at the end and you don’t want shrimp to over-cook.
Add the tomatoes to the skillet, you can season with a little salt and pepper if you’d like and cook stirring a few times just till the tomatoes to start to blister, 3-4 minutes. Add the corn, season with salt and pepper, and cook, stirring a few times to incorporate. Tomatoes will start to burst and the corn is golden , another 3- 4 minutes.
Add the minced garlic and red-pepper flakes and cook stirring another few minutes.
Reduce heat to medium and add the wine and lemon juice, stirring any brown bits from the bottom of the pan. Cook until nearly evaporated, then add the butter and stir until melted . Add back the shrimp and stir until warmed through and shrimp is fully cooked , another 2 minutes or so. Stove was on medium-low.
Taste for Salt and Pepper . Add some fresh Basil if you’d like and you can serve with some extra lemon wedges .
I made this for the Fourth of July a few years ago and it was so very pretty and pretty yummy too. I honestly didn’t care how good it tasted because it looked that good but it really was very yummy. Very easy to make and no baking involved. Perfect for the Fourth or Labor Day or really any old time . Actually this would be lovely made with all blackberries , all strawberries and just serve it any old time if you’re not feeling the Patriotic theme. It’s delicious and an easy solution for dessert for those summer bbq’s.
You’ll need a Trifle Bowl — worth the investment.
Happy Fourth of July America! Land of the Free because of the Brave!
Ingredients:
1 store bought angel food cake
For the syrup:
1/4 cup sugar
1/4 cup fresh lemon juice
1/4 cup water
1/4 tsp. Almond Extract
Whipped Cream Cheese:
2/3 cup sugar
1 lb. Cream cheese , at room temperature
2 cups Heavy Cream, at room temperature
Fruit:
2 pints blueberries
2 pints strawberries, hulled and sliced
Directions:
Heat 1/4 cup sugar, lemon juice , and 1/4 cup water in a saucepan over medium-high heat, stirring, until the sugar dissolves. Remove from the heat and stir in the almond extract.
Cut the pre made angel cake into 1 ” slices
Brush both sides of the sliced cake with syrup — I put on a rimmed baking sheet to do this
Cut the slices into 1″ cubes
Beat 2/3 cup sugar and the cream cheese with a mixer with paddle attachment on medium speed until smooth and light. Add the cream and beat on medium-high speed until smooth and the consistency of whipped cream
Arrange half of the cake cubes in the bottom a 13 cup trifle dish. Sprinkle evenly with a layer of blueberries. Dollop half of the cream mixture over the blueberries and gently spread
Top with a layer of strawberries
Layer the remaining cake cubes on top of the strawberries. Then sprinkle with more blueberries
Top with remaining whipped cream and finish with the remaining strawberries and blueberries, arranging them in a decorative pattern. Cover and refrigerate for at least a few hours. Overnight is perfect and what I recommend.
Like I said any berries will do , it’s a lovely dessert.
This is one of those recipes that I make that is so super easy. Very few ingredients and other than cutting tomatoes and mozzarella balls, there is very little prep. You gotta love meals like this, especially in the summer when these beautiful heirloom tomatoes are abundant. I really only make this in the summer . It is light and delicious and makes for a beautiful salad as well and you can serve it at room temperature. I made this last night with burnt brussel sprouts on the side . You’re not going to believe how easy this is. It’s amazing!
1 container marinated bocconcini ( mozzarella balls) you will need the oil from the container to marinate chicken ( it comes in an olive oil marinade with spices)
4 skinless, boneless chicken breast halves , I buy them pounded thin or use chicken tenderloins –you just don’t want them too too thick
Kosher Salt and Freshly Ground Black Pepper
1 pint heirloom ( if you can get them) cherry or grape tomatoes, halved
*a little cut up basil is always a good idea!
Directions:
Take bocconcini balls out of the marinade. Cut bocconcini balls in quarters. Transfer about 1/2 of the marinade from bocconcini to a medium size baking dish , add the chicken , salt and pepper the chicken and let it sit at room temperature for about an hour before cooking. If you’d like you can refrigerate , and take out and bring to room temperature before grilling.
Put cheese in a bowl, add the remaining oil marinade and add the cut tomatoes to this bowl. Salt and Pepper to taste, give it a good stir and put in refrigerator till you’re ready to cook chicken. I removed from fridge about 1/2 hour before I cooked the chicken. Just bring it to room temperature.
Grill the chicken over medium high heat , till you get nice grill marks, probably about 8 minutes. You can cut the chicken into smaller pieces and mix with tomatoes and cheese. I just plated up the chicken and put tomato/cheese mixture on the plate. Perfect summer meal.
I am a huge fan of lemons and citrus flavor and this salad dressing hits all the flavors that I love I even throw a 1/2 teaspoon of Honey in there for that sweet hit. If you want to omit the honey you can and you can substitute it with maple syrup if you’d like. This blows away store bought dressing and gotta say a little effort is involved but super easy, you can double on it if you’d like. You’re going to make this dressing again and again and again it’s easy versatile and delicious. You can drizzle it on a salad, a grains bowl, salmon, and veggies it will pep up anything and keeps well in the fridge. Enjoy! and you’re welcome.
Ingredients:
1/4 cup fresh lemon juice
1 garlic clove , minced
1 teaspoon Dijon mustard – I usually use a heaping teaspoon
1/4 teaspoon kosher salt or sea salt
a dash of freshly ground black pepper
1/2 teaspoon honey or maple syrup
1/4 cup extra virgin olive oil
Directions:
I put all ingredients except for olive oil in my mini processor, then drizzle in the olive oil give it a few whirls and it should be fine. If no little processor whisk in a small bowl and add olive oil slowly whisking as you go. The mini processor is a must for me does the garlic and whisks it all together.
I then put in a jar with a tight fitting lid ( see photo) and shake to combine before serving. It should stay good for a week in the fridge. Olive oil will solidify a bit but just take it out of fridge before serving to soften .
