Honey Baked Peaches

Mmmmmmmmmmmmmmmmmmmmm:
(serves 4)

4 ripe peaches, halved and pits removed
3 T. honey
2 t. fresh lemon juice
2 t. fresh minced ginger
Lemon* mint
Small raspberries
Powdered sugar
Honey Greek yogurt or whipped cream

Preheat oven to 400. Arrange peaches, cut side up, in a baking dish. Drizzle with honey and lemon juice; sprinkle with ginger. Bake until peaches are tender, 20-30 mins. Serve warm with raspberries, a sprig of mint, dusting of powdered sugar, and a dollop of yogurt or whipped cream.

Editor's tip (to preserve the bounty of your herb harvest): Choose firm, fresh herbs such as rosemary, sage, thyme and oregano. Chop fine or leave in larger sprigs. Pack ice cube trays about 2/3 full of herbs, then cover in EVOO or melted butter*. Cover lightly with plastic wrap and freeze overnight. Remove cubes and store in containers or small bags. Heat a cube in your pan to start your next recipe. Easy Peasy, Lemon Squeezy!!

"Life is not defined by what you have, even when you have a lot." Have FUN today!!!!

Love,

MM

Layered Chicken Salad with Coriander-Yogurt Dressing

This is such an easily portable salad, and looks SO pretty in mason jars or trifle bowl for a crowd:
(makes 4 servings)

1/4 cup plus 2 T. plain Greek yogurt
1 T. chopped fresh dill
1&1/2 t. coriander seeds, crushed (use a mortar and pestle*)
1/4 cup plus 2 T. EVOO
3 T. water
Coarse* sea* salt and freshly ground pepper
4 roasted red bell peppers from a jar, drained and sliced 1/4" thick (or roast your own*)
1 lb. mixed tomatoes, chopped into bite-size pieces
2 avocados, diced (sprinkle with lemon juice to prevent browning*)
1 3&1/2-4 lb. rotisserie chicken, meat shredded (4 cups)
1 cup mixed fresh herbs, such a s parsley, lemon* basil, tarragon, and dill
4 edible flower blossoms* such as pansies, or nasturtiums for garnish

In a bowl, combine the yogurt, dill coriander and water; whisk until smooth. Whisk in the oil in a steady stream. Season the dressing with S&P. Layer the remaining ingredients in 4 jars, and top with a flower blossom. Serve with dressing on the side. Note: the salads can be refrigerated for 4 hours before serving, and the dressing can be refrigerated for 2 days. A fresh baguette and cold red grapes to accompany. I see a picnic!!

Today - have the courage to speak up when faced with injustice, tempered by the wisdom and  the right to use your rage constructively. You can always just walk away. Pick your battles!!

And, have FUN in the SUN!!

Love,

MM

Smoked Trout Napoleons

Need I say more......................:
(serves 6)

1 lb. frozen puff pastry sheets, thawed
Flour
Parchment paper
1 T. EVOO
1 T. butter
2 shallots, finely chopped
1/2 lb. crimini* mushrooms, sliced
1 med. fennel bulb, thinly sliced, reserving fronds
1/2 cup whipping cream
1 cup Gruyere, grated
1/2 lb. smoked trout fillets, skinned, deboned, and broken into small pieces
Coarse* sea* salt, and freshly ground pepper, to taste
Creme fraiche
Garlic* chives, snipped
Lemon wedges

Preheat oven to 400. Lightly flour surface and carefully place thawed pasty sheet onto surface. Cut into twelve 5x3" rectangles and transfer onto a parchment paper-lined baking sheet. Pierce dough with a fork, and cover pastry with another sheet pf parchment paper. Place a similar size baking sheet over parchment. Bake in oven for 16-18 mins. Remove top baking sheet and parchment and bake for another 5 mins. or until pastry is light golden brown. Remove from oven and allow to cool. Heat a med. saucepan over med.-high heat. Add oil, butter, and shallots. Saute until shallots are translucent, then add mushrooms. Saue until mixture starts to brown, then add sliced fennel. Slowly cook until fennel softens and starts to caramelize, stirring occasionally, about 10-15 mins. Add whipping cream, cooking until most moisture has evaporated, stirring occasionally, until it becomes thick and creamy. Season with S&P. Remove from heat and allow to cool. Set aside. Reduce oven heat to 350. To assemble, take one pastry rectangle and carefully spread about 2 T. of caramelized fennel mixture over surface. Add about 1 oz. of smoked trout on top of fennel, then sprinkle a heaping T. of grated
Gruyere on top. Place onto parchment paper-lined baking sheet. Repeat with 5 other pastry rectangles. Heat in oven for about 5 mins. or until cheese is melted. Remove from oven and top with a pastry rectangle. Garnish with creme fraiche, chives, and fennel fronds. Serve with lemon wedges.
OOOOOOOOOOOOH La La!!!!

Check your patience level today. And, have FUN!!!!

Love,

MM

Caramelized Plum and Grilled Haloumi Salad

Next time I go to Trader Joe's, I'm gonna get some Haloumi and make this:
(serves 4)

2 T. + 1 t. honey, divided
2 plums, halved and cut into 8 wedges
1 T. rice vinegar
1 t. Dijon mustard
2 T. fresh lemon juice, divided
2 T. EVOO, plus extra
3 T. fresh garlic* chives, chopped and divided (I'll snip these from my farm)
Coarse* sea* salt, and freshly ground pepper
1/2 lb. Haloumi cheese, cut into four 1/2" thick slices
5 cups mixed greens (arugula, spinach, sorrel, etc.)
1&1/2 t. fresh oregano, chopped
2 T. fresh, small lemon* basil leaves, chopped

In a large frying pan, cook 2 T. honey over med.-high heat, swirling pan occasionally, until slightly darker in cour, about 1 min. Add plums and cook, stirring occasionally, until they start to caramelize, about 5-6 mins. Transfer plums to a plate. For dressing, in a bowl, whisk together rice vinegar with remaining 1 t. honey, Dijon, and 1 T. lemon juice. Slowly whisk in oil until emulsified. Stir in 2 T. chives and season to taste with S&P. Preheat grill to med.-high heat. Drizzle both sides of cheese slices with some extra oil, and season with S&P. Grill, about 1 min. per side, or until grill marks appear. Transfer to a plate and drizzle with remaining 1 T. lemon juice, some oil, and sprinkle with oregano. Cut each slice on the diagonal to create triangles. In a large bowl, toss mixed greens with 2 T. of dressing. Mound salad on individual serving plates or on a big platter. Top with plums and cheese. Drizzle salad with remaining dressing and garnish with basil and 1 T. chives. Serve immediately, and dine Al Fresco!!!

Honor your promises today (and always).

Love,

MM

Northwest Salmon Salad

Perfect for your lunch or dinner tonight:
(4 servings)

1 fresh salmon fillet (1 lb.)
1/2 t. sea* salt
1/2 t. plus 1/8 t. coarsely ground pepper, divided
2 T. fresh lemon juice, divided
4 fresh dill sprigs
1 cup chopped peeled Persian* cucumber
1/2 cup sour cream (or plain Greek yogurt*)
1/4 cup finely chopped sweet red pepper
1/4 cup snipped fresh dill
3 T. capers, drained
8 cuts torn butter* lettuce
1 medium peach, peeled and sliced
1/4 cup chopped hazelnuts
1/4 cup fresh blueberries
4 thin slices red onion, separated into rings
4 lemon wedges

Place salmon on a greased baking sheet; sprinkle with salt and 1/2 t. pepper. Drizzle with 1 T. lemon juice; top with dill sprigs. Bake, uncovered, at 425 for 15-18 mins. or until fish flakes easily with a fork. Flake salmon into large pieces.  In a small bowl, combine the cucumber, sour cream, red pepper, snipped dill, capers, and remaining pepper and lemon juice. Divide lettuce among four plates. Top with peach, hazelnuts, blueberries, onion and salmon. Garnish with a lemon wedge, and serve with dressing. YOWZA :)

Happy Friday to all of you!! Have FUN today, and LAUGH OUT LOUD A LOT.

Love,

MM

Quick Chicken Kabobs

Don't ya just really like kabobs (with its MANY spellings)?:
(serves 4)

1 lb. boneless, skinless chicken thighs, cubed
3 T. EVOO
2 T. Citrus Ponzu Sauce (if you can't find this, use low sodium soy sauce, and add lemon or lime)
3 large nectarines, cubed
1 bunch green onions, cut into 1" pieces
Wooden skewers, soaked
1/4 cup cider vinegar

In a large bowl, mix chicken with oil, and Ponzu.Thread on skewer, alternating with nectarines, and onions. Grill on med. high basting with cider vinegar, 10 mins.or until chicken is cooked through (165 degrees); turning once. Serve with lemon pepper buttered orzo.

James says, "Wisdom is reasonable, flexible, forgiving, peaceful, caring, given to friendly visits, small acts of courtesy, and kind words - all gifts from God".

Have FUN in the SUN today!!!!!!!

Love,

MM

Grilled Steak and Radishes with Black Pepper Butter

Wow!!!!!:
(6 servings)

1 T. coconut oil* plus more for the grill
1/2 cup (1 stick) butter, room temp.
1 t. coarsely ground black pepper plus more
1/2 t. freshly ground sea* salt plus more
1/8 t. Johnny's Garlic Seasoning*
1&1/2 lb. hanger, flank, or skirt steak
1 bunch radishes with greens, halved
Flaky sea salt (such as Maldon)
Lemon wedges

Prepare grill for med.-high heat. Lightly oil grill grate. Mix butter, pepper, salt, and Johnny's in a small bowl; set aside. Season steak with S&P. Grill turning occasionally, 7-10 mins. for med.-rare. Let rest 5 mins., then top with pepper butter. Meanwhile, combine radishes and remaining 1 T. oil in a med. bowl; season with S&P, and toss to coat. Grill radishes until crisp-tender, about 2 mins. per side. Season steak with flaky salt, slice and serve with radishes and lemon wedges. YUMOLA.

"Even in the worst of times, we have much to be thankful for". Say out loud today, "I am too blessed to complain!!"

Love,

MM

Grilled Honey-Mustard Brats

Huzzah - grill these tonight:
(8 servings)

1 cup honey mustard
1/4 cup light* mayo.
2 t. Worcestershire sauce
1/4 t. celery seed
8 uncooked Johnsonville* bratwurst links
8 sausage length buns
Horseradish mustard*
CRISP dill pickle spears*

In a small bowl, combine the mustard, mayo., Worcestershire, and celery seed. Pour 3/4 cup of the sauce into a large resealable plastic bag; add brats. Seal bag, and turn to coat.; refrigerate for 30 mins. Transfer 1/4 cup of the sauce to another bowl; cover and refrigerate until serving. Set aside remaining sauce for basting. Drain brats, and discard marinade. Oil the grill or broiler pan. Grill brats, covered, over med. heat or broil 4" from the heat for 10 mins., turning frequently. Baste with 2 T. of reserved sauce, grill 3 mins. longer. Turn and baste with remaining sauce; grill or broil 3-5 mins. longer or until no longer pink. Serve brats on buttered and toasted buns; top each with 1&1/2 t. sauce. Serve with a side of the mustard, and a plate of the pickles. Open a bag of Lay's Original Potato Chips, pour yourself a beverage, relax, and savor. Sounds YUMOLA and FUNOLA to me!!!!

Stay TRUE.

Love,

MM

MM's Pineapple Cole Slaw

I made this up last night, and it was SO DELISH, I made it again for lunch today:

1 bag angel hair cut green cabbage
 Pineapple tidbits in natural juice
3-4 green onions, cut with a scissors into small tubes
3/4 cup light mayo.
1 t. poppy seeds
1 t. cider vinegar
1 squeeze of lemon
Freshly ground pepper
Freshly ground sea salt
1/2-3/4 t. Sugar in the Raw (or use as much as you like is you want it sweet)

In a large bowl, mix together cabbage, onions, and pineapple. In a smaller bowl, mix dressing ingredients well. Pour into cabbage mixture, and chill well. Perfect for your next picnic.

"Pride brings shame. Humility brings wisdom". Have FUN today!!!!'

Love,

MM

Corn and Chive Pudding

This is from my second guest editor, RO:
(doesn't say how many servings)

4 T. butter, melted and cooled
1 pkg. (1 lb.) frozen corn, thawed (I would use white shoe peg)
1/4 c. sugar
1&1/2 t. salt
2 c. milk
4 eggs
3 T. flour
1/4 c. chopped chives (I would cut them from my farm)

Preheat oven to 350. Butter shallow 1&1/2 qt. casserole. Put half of the corn into a blender and pulse until coarsely chopped. Transfer to med. bowl, and add remaining corn kernels, sugar, and salt. Mix and stir well. in another med. bowl, whisk together milk, eggs, butter, flour and chives, and stir into corn until mixed. Pour into buttered dish. Bake until center is jut about set, about 45 min. (hers takes longer). Enjoy with ribs tonight!!!

"Character is the sum total of all our thoughts, words, and deeds."

Have FUN today, and make sure to relax and refresh.

Love,

MM

Candied Bacon Slices

Oh, BOY!!!:

7-8 thick* sliced, Apple wood smoked bacon (you can use turkey bacon, if you prefer*)
2 packed t. light brown sugar
1 t. yellow curry powder or more to taste
1/2 t. ground cinnamon
Cayenne pepper (optional)
Fresh rosemary*, finely chopped

Position a rack in the center of the oven and preheat the oven to 400. Line a large broiler pan with foil, shiny side down (this will make cleaning easier). Place the rack of the broiler pan on the top of the pan, then arrange the sliced of bacon in a single layer on the rack. Mix the brown sugar, curry powder and cinnamon in a small bowl. Add cayenne, if using. Sprinkle the brown sugar-spice mixture liberally and evenly over each slice of bacon. Bake the bacon until it is crisp and glazed, 10-14 mins.; the baking time will depend of the thickness of the bacon slices you use). After about 6 mins., rotate the broiler pan 180 degrees so the back of the pan faces the front of oven. Let the bacon cool on the broiler rack for about 2 mins. before transferring to a paper towel-lined plate to drain, and sprinkle with rosemary. Serve warm on some toasted pumpernickel (MY FAV!!!), slathered with light mayo, top with thinly sliced tomato slices sprinkled with lime salt, with a piece of butter lettuce for a DELISH sammie. Add a fried egg topped with melted muenster, and you've got breakfast!!

As I head off to work as a demonstrator at Costco, I have to remember this: "It is better to bite your tongue than to make a biting remark." Patience, Tolerance, Forgiveness, and having FUN are the watch words today!!

Love,

MM

Italian Pesto Pasta Salad

This is for my dear friend and SIC, Patti Smith:
(10 servings)

8 oz. elbow macaroni (or your choice of pasta - I think orzo would be GREAT in this)
1 7-8 oz. jar purchased basil pesto (Costco's is THE BEST) - or make your own from your garden
1/4 cup red wine vinegar
1/2 t. coarse sea* salt
2 15 oz. cans Small White Beans* or cannellini, rinsed and drained
1/2 5 oz. package baby arugula (3 cups)
2 oz. Parmigiano Reggiano cheese, shaved
1/4 cup toasted* pine nuts

Cook pasta in salted boiling water. Drain and rinse well under cold water; set aside
In a large bowl, stir together pesto, vinegar, and salt. Add beans, pasta, arugula, half of the cheese, and half the pine nuts. Toss well. Serve at once or cover a chill up to 6 hours. Top with remaining cheese and pine nuts before serving.


Ya got 24 hours every day - it is a gift. Make sure you enjoy every minute, be kind, laugh a LOT, and give thanks!!!

Love,

MM

Broiled Veggie Sammies

Apparently, I am on a veg. kick:
(2 servings)

6 slices peeled eggplant (1/4" thick)
1/2 cup sliced yellow summer squash (1/4" thick)
1/3 cup sliced zucchini (1/4" thick)
2 slices red onion (1/4" thick)
Coconut Oil Cooking Spray* (What a FIND at Trader Joe's!!)
1 t. Italian seasoning
Dash cayenne
1 t. Johnny's Garlic Seasoning*
2 Torta* rolls, split and toasted
5 t. light mayo
2 fresh Thai* basil leaves
4 fresh baby* spinach leaves (stems removed)
1 cup julienned roasted sweet red pepper
2 slices tomatoes
2 t. minced seeded jalapenos (wear gloves)
1/8 t. freshly ground pepper

In a large bowl, combine the eggplant, yellow squash, zucchini, and onion. Spray lightly with cooking spray. Add Italian seasoning, cayenne, and Johnny's; toss to coat. Arrange the veggies on a 15"x10"x1" baking pan coated with cooking spray. Or you can grill all the above. Spread roll bottoms with mayo; layer with basil, spinach, red peppers, tomato and jalapenos. Sprinkle with pepper. Top with veggies. Replace roll tops. Cut in half, and serve with Lay's Potato Chips*.

Check in with someone you love today, K?

Love,

MM

Rustic Tomato Cheese Tart

I do love a great rustic tart:
(12 servings)

Parchment paper
7 sheets phyllo dough (14"by9")
1/3 cup EVOO
7 T. crumbled goat cheese
1 cup thinly sliced sweet onion (like Walla Walla or Maui Sweets)
1 cup (4 oz.) shredded fontina cheese
4 plum tomatoes, thinly sliced
2 T. minced garlic* chives
1 T. minced fresh lemon* basil
1/4 t. sea* salt (coarsely ground)
1/4 t. freshly ground pepper

Place one sheet of phyllo dough on a parchment-line baking sheet (keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out). Brush with oil and sprinkle with 1 T. goat cheese. Repeat layers, brushing oil all the way to edges. Sprinkle onion over top to within 1" of edges; sprinkle with fontina cheese. Arrange tomato slices in a slightly overlapping pattern over fontina cheese. Sprinkle with chives, basil, S&P. Bring up edges of tart over filling. Bake at 375 for 30-35 mins. or until crust is golden brown (watch!!).

We are all cheering for my cousin, Al!!!!!! Keep your chin up!

Remember, "We walk by Faith, not by Sight."

Have FUN today.

Love,

MM

Grapefruit, Jicama, and Avocado Salad with Candied Pecans

YUMOLA:
(serves 4)

1 cup pecan halves
1/2 cup sugar
1/4 cup water
2 ruby red grapefruits
1 T. white wine vinegar
1 t. honey Dijon mustard
1/4 t. sea* salt
Pinch of freshly ground pepper
1/3 EVOO
1 T. minced fresh lemon* basil (I LOVE this!!)
1 small head radicchio, cored and thinly sliced
1 jicama, about 1/2 lb. peeled and cut into matchsticks
2 avocados, peeled, putted and cut into chunks

To make candied pecans: Line a baking sheet with parchment paper. In a saucepan over med. heat, bring 1/2 cup water to a boil and cook until light amber. Add the pecans, swirl the pan, then pour onto the prepared baking sheet and spread the nuts in a single layer. Let cool.

Prepare the grapefruit: Trim a slice from the top and bottom, cutter through the peel and pith. Stand the grapefruit upright and, following the contour of the fruit, cut away the peel and pith, being careful not to remove too much of the flesh. Holding the grapefruit over a large bowl to catch the juice, cut between the membranes to release each segment. Cut the segments into pieces and set aside in a separate bowl.

To made the vinaigrette: Add the vinegar, mustard, S&P to the grapefruit juice, and whisk to combine. Gradually whisk in the olive oil until smooth. Stir in the basil.

Assemble the salad: Add the radicchio, jicama and grapefruit pieces to the vinaigrette and toss to coat evenly. Arrange on plates, top with the avocados and serve with warm roasted garlic bread.

"For we walk by FAITH, not by sight."

Happy Friday!!

Love,

MM

Adas Polo (Adas=Lentils, Polo=Rice)

I am pleased to announce that this recipe is from my FIRST guest editor, Nadia Shafapay:

1 cup lentils
1 large onion
2 cups basmati rice
1 T. salt
1/2 cup raisins for garnish
Dash of cinnamon


First wash the rice and let soak in warm water about 1-2 hours. While it is soaking, make your caramelized onions, and at the end add your raisins to it for garnish at the end with a dash of cinnamon. Cook your lentils separately, and put on the side.

Directions for making basmati rice:
In a bowl bring 5 cups of water to boil. Drain the pre-soaked rice and add to bowl. Add 1 T. of salt, and cook like pasta, 8-10 mins. til it is soft outside. It will be still hard inside when you then add your cooked lentils at the last minute and drain it in the sink. In a pot I add two T. of oil (I use corn oil or grape seed oil, if you can afford it), dash of zafferan (saffron), and add the mixture of rice and lentils to the pot to cook for another 20-30 mins. until the bottom is nice and crispy (in my house they fight over the bottom of the pot - it is the best part with taste of zafferan). Garnish with caramelized onions and raisin and serve. This is the vegetarian version. Some people add small meat balls to the garnish.

Thanks, Nadia!!

Count your blessings today. Count them right now!!

Love,

MM

Fresh Raspberry Soup

You can serve this either as a first course or dessert (delightful when dining Al Fresco*):
(makes 6-8 servings)

1 qt. fresh squeezed orange juice
2 c. plain* nonfat Greek* yogurt (or just raspberry flavored for more intensity*)
2 c. buttermilk
2 T. honey
1 T. fresh lemon juice
1 T. fresh lime juice
Dash of cinnamon
Dash of nutmeg (freshly rasped off a whole is best*)
1&1/2 pts. fresh raspberries
Zest of 1 Lemon
Nasturtium or pansy blossoms for garnish*

Whisk everything in a bowl except the berries, zest and flowers. Chill. Wash and drain berries well. To serve, divide the berries into individual bowls. Ladle the soup on top. Garnish with zest and blossoms.

Be EXTRA kind to the ones you love today, and smile at people you don't know. Have FUN doing it!!

Love,

MM

MM's Salad (tiny) Shrimp Cocktail

SO good and refreshing:

A bunch of tiny cooked shrimp
Cocktail sauce (make sure it has horseradish in it)
1-2 stalks of celery, cut into tiny dice
A couple of squirts of lemon juice

Mix and chill. Eat with white corn tortilla strips, Scoop type chips, or just with a fork. You can also stuff an avocado half with this for a pretty presentation.

"The greatest of these is love".

Hope you had a fun day!!!

Love,

MM

Peppered Bacon Wrapped Cajun Jalapenos

I have a jalapeno plant on my farm that is laden with ripe japs., so I am definitely gonna make this one (and you will, too, Staci!!):

8 large jalapeno peppers
1 package (3 oz.) cream cheese with chives*, softened
1/2 cup finely shredded sharp* cheddar cheese
1 t. Cajun seasoning
8 thick-sliced peppered bacon strips

Cut jalapenos in half lengthwise; remove seeds and membranes (wear gloves). In a small bowl, combine cream cheese, cheddar, and Cajun seasoning. Stuff about 1&1/2 t. into each pepper half. Cut bacon strips in half widthwise. In a large skillet, cook bacon until partially cooked. Wrap a bacon piece around each pepper; secure with a toothpick. Place on a wire rack in a shallow baking pan. Bake, uncovered, at 350 for 25-30 mins. or until bacon is crisp. Discard toothpicks. Serve immediately.

Savor everything today, and have FUN doing it!!

Love,

MM

Dr. Pepper BBQ Sauce

Count down til July 4th, Day 3:
(makes one cup)

1 can (12 oz.) Dr. Pepper
1 cup crushed tomatoes (low sodium*)
1/4 cup packed brown sugar
2 T. spicy brown mustard
1 T. orange juice
1 T. Worcestershire sauce
1 garlic clove, minced
1/4 t. Johnny's Garlic seasoning*
1/8 t. freshly ground pepper

In a small saucepan, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 30-35 mins. or until slightly thickened, stirring occasionally. Serve this heated as a dipping sauce with any of your meats of choice (or salmon).

Get all your stuff done early, so you can relax and have FUN today!!

Love,

MM

Pasta Salad with Smoked Gouda, Roasted Red Peppers, and Artichoke Hearts

Count down to 4th of July, Day 2 (there is a rule that you have to have a pasta salad that day!!):
(serves 8-12)

Dressing:
1/2 cup light* mayo. or plain Greek yogurt
1/4 cup EVOO
2 large garlic cloves, pressed
2 white wine vinegar
1 heaping T. abodo sauce from canned chipotles
1&1/2* t. honey
1 t. sea salt
Freshly ground pepper

Pasta salad:
1 lb. (16 oz.) gigli or penne pasta, cooked al dente, drain, run under cold water, drain again, add a 
     little EVOO
1 (12 oz.) jar fire-roasted, rinsed and chopped (1 heaping cup)
1 (6 oz.) jar marinated artichoke hearts, rinsed and chopped (1/2 cup)
3/4 lb. (12 oz.) smoked Gouda, cubed
Fresh lemon* basil, roughly chopped
Fresh parsley, roughly chopped
Basil and parsley leaves for garnish

For the dressing: combine mayo, olive oil, garlic, vinegar, adobo sauce, honey, and salt in a small bowl, and whisk thoroughly. Season generously with black pepper.

For the pasta salad, toss cook noodles, peppers, artichokes, and Gouda together in a large bowl. Pour the dressing over the top and mix to combine. Allow to rest at room temp. for 30 mins. before serving, or cover and refrigerate overnight (allow 30 mins. to warm to room temp. before serving). Taste and adjust any seasonings, if necessary. Garnish with basil and parsley leaves.

Have FUN in the sun today. Keep drinking water, tho. I just had some grape Gatorade. YUMOLA!!

Love,

MM

Mini Cherry Pies with Pecans and Blueberries*

Count down to the 4th of July, Day 1:
(makes 24 mini pies)

Crust:
1 cup butter, softened
1 (8 oz.) package cream cheese, softened
1&3/4 cups all-purpose flour
1/4 cup finely chopped pecans

Filling:
1 can cherry pie filling

Toppings:
24 Pecan halves
24 Blueberries*

Preheat oven to 350. Combine all crust ingredients in a large bowl. Beat at high speed until mixture is creamy, 1-2 mins. Wrap dough in plastic wrap and refrigerate for 1 hour. Form 1" balls of dough and place in mini muffin tins. Using your fingers dusted with flour, press dough into bottom and sides of tins. Fill each mini pie with about 1 T. cherry pie filling. Bake uncovered for 18-20 mins. or until lightly browned. Place pies on wire rack to cool.Top with a blueberry in the center and stick a pecan half part way down on one side. Serve with a mini dollop of vanilla bean icecream.

"Instead of living in the shadows of yesterday, walk in the light of today, and the hope of tomorrow."

Have FUN today, but stay cool. Drink LOTS OF WATER!!!!

Love,

MM