MM's Pineapple Poppyseed Coleslaw

This is what I made yesterday for Karen's b-day party where it received rave reviews, and "seconds"!!

1 cup light mayo.
1/2 cup white wine vinegar
1/2 t. celery seeds
1/2 t. poppy seeds
1/4 cup sugar
6 cups tri-colored coleslaw mix (produce dept. bag)
1 small can pineapple tidbits in their own juice (drained), cut some smaller, and leave some whole

In a small bowl, whisk together dressing ingredients. Put coleslaw mix and pineapple in a large mixing bowl. Add dressing and toss well to coat. Chill and serve (as we did last night) on pulled pork sammies.

"Learn to do right! Seek justice, and encourage the oppressed."

Love,

MM

Pickled Peach Terrine

Here's a new way with peaches:
(makes 6 servings)

2 cups cider vinegar
1 cup sugar
1 cup water
1 t. sea* salt
3 whole cloves
1 whole star anise
1 t. Kosher salt
4 cups sliced peaches
8 oz. goat cheese, softened
Mixed baby* greens

In a saucepan, combine the 1st 7 ingredients. Simmer. Pour over peaches. Let stand 2 hours. Drain. Line a loaf pan with plastic wrap. Alternate adding layers of peaches and goat cheese. Place plastic wrap on top of peaches. Place another loaf pan on top. Weigh down with 2 cans. Chill overnight. Remove from loaf pan. Slice with a serrated knife. Serve on top of the greens.

"Prayer is exhaling the spirit of man and inhaling the Spirit of God!"

Love,

MM

Buttermilk Ranch Chicken

Easy Peasy, and doesn't cost a fortune:
(serves 4)

1 cup buttermilk (or make your own by adding lemon juice to milk*)
1/2 cup light* mayo.
1/2 t. dried mustard
1 T. chopped fresh chives
1/2 t. dried dill
Kosher* salt
Freshly ground pepper
4 thin cut chicken breast cutlets
2 t. oil

Combine all ingredients up to oil; marinate 45 mins. to overnight. In a large nonstick skillet, heat oil over med. heat.; brown cutlets on both sides until cooked through, about 7 mins. Serve with a wedge salad, and corn on the cob. Dine Al Fresco tonight!!

"The least of things with a meaning is worth more in life than the greatest of things without it."

Love,

MM

Oregon Bay Shrimp Louie

Louie Louie - 'member that song? "This composition celebrates each fresh ingredient"
(makes 1 entrée or 2 starter salads)

For the Dressing:
1/4 cup light* mayo.
1 T. Heinz chili sauce
2 t. freshly squeezed* lemon juice

For the Salad:
1 small head little gem lettuce (baby romaine), cleaned and cut into 1" pieces
2 t. freshly squeezed* lemon juice
2 t. EVOO
Pinch of Kosher salt
Freshly ground pepper*
6 oz. fresh Oregon bay shrimp, squeezed of excess liquid
15 grape tomatoes
1/2 Persian cucumber, cut into 1/2" half moons
1/2 avocado, diced
1 hard boiled egg, quartered
1 lemon cut into wedges

To make the dressing: In a small bowl, whisk together mayo., chili sauce, and lemon juice until well incorporated. Chill*/To prepare the salad: Toss lettuce with lemon juice and oil, and season with S&P. Place the lettuce on a serving plate and top with the shrimp, tomatoes, cucumber, avocado, and egg. Garnish with lemon wedges and serve the Lois dressing on the side with garlic bread sticks*.

"The Joy of the Lord is your STRENGTH!!!!!!!!!!"

We LOVE you, Al. YOU, da MAN!!!!!                                                 

MM

Lemon Bar Cookie Ice Cream Sammies

This one is for YOU, Roster!!
(makes 25)

1/2 cup butter, softened
3/4 cup sugar
2 T. finely shredded lemon peel
1/2 t. baking soda
1/2 t. cream of tartar
1/4 t. fine* sea* salt
1 egg
1/2 t. vanilla
1&1/2 cups all-purpose flour
Foil
1&3/4 quarts vanilla bean* ice cream
10 oz. lemon curd (about 1 cup)
Plastic wrap
Lemon candies, crushed

Preheat oven to 350. In a large bowl, beat butter with an electric mixer on med. speed 30 secs. Add sugar, 1. T. of the lemon peel, baking soda, cream of tartar, and salt. Beat until combined. Beat in egg and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Pat half the dough into a foil-lined 9x9x2" baking pan. Bake 12 mins. Using foil, lift cookie from pan. Cool on a wire rack. Repeat with remaining dough. Soften ice cream. Fold in lemon curd and remaining lemon peel. Line the same baking pan with plastic wrap. Place one baked cookie square in pan. Spread with ice cream mixture. Top with remaining cookie square. Cover. Freeze 4 hours. Cut into 25 squares while frozen. Roll sides in crushed lemon candies. Wrap and freeze to store.

"Our God is God - He does not change; His truth, His love remain each day the same."
"Let the sameness of God waft over your heart with His peace in your storms."

Love,

MM

Boursin Creamed Spinach

Ya, you read that right!
(makes 2 cups)

Non-stick cooking spray
1 T. butter* (the recipe calls for unsalted, can't bring myself to use it!)
1/2 sweet onion, diced
2 T. flour
1 cup whole or 2% milk
1/2 cup heavy cream
1 pkg (5.2 oz.) Boursin
1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
2 T. grated Parmesan (not from the shaker can!!*)
1 t. lemon zest, minced
Kosher salt
White pepper
Cayenne and nutmeg, to taste
2/3 cup Panko bread crumbs
1 T. butter, melted
1 T. EVOO
Kosher salt and freshly ground pepper to taste

Preheat oven to 425; coat a 2 cup baking dish with nonstick cooking spray. Set aside. Saute onion in butter in a large saucepan over med. heat; cook until soft, about 5 mins. Add flour and stir to coat. Cook about 1 min., stirring. Gradually whisk in milk and cream into onion mixture, stirring constantly to avoid lumps. Simmer 1 mins. Stir in Boursin, a little at a time until melted and smooth. Add spinach, Parmesan, lemon zest, and seasonings. Transfer to prepared dish. Combine crumbs, butter, oil, and seasoning. Top spinach with mixture, pressing to adhere. Place baking dish on baking sheet and bake until crumbs are golden and sauce is bubbly, 20-25 mins.

"Even strong trials cannot blow down a person who is rooted in God."

Love,

MM

Crab and Heirloom Tomato Salad

This one is for you, Karen! Welcome to WA.
(serves 4)

1/3 cup fresh cilantro leaves
4 mini sweet bell peppers, thinly diagonally sliced
1 large shallot, thinly sliced
1 jalapeno pepper, thinly diagonally sliced (optional)
12 oz. jumbo lump crab meat, shell pieces removed
2&1/2 T. canola mayo.
1 t. grated lime rind
1 T. fresh lime juice
2 lbs. heirloom tomatoes, sliced
1&1/2 T. EVOO
1/4 t kosher salt
1/4 t. freshly ground pepper
1/4 cup small fresh lime* basil leaves
Lime wedges

Combine the first 5 ingredients in a large bowl. Combine mayo, rind, and juice in a small bowl, stirring with a whisk. Add mayo. mixture to crab mixture; toss gently to coat. Arrange tomatoes on a serving platter; drizzle wit oil. Sprinkle tomatoes with S&P. mound crab mixture over tomatoes. Sprinkle with basil leaves. Serve with lime wedges and a smile!!

Today, "Let us consider how we may spur one another on toward love and good deeds", and have FUN doing it!!

Love,

MM

Olive and Pesto-Crusted Cod

Here's a "Wow-er":
(serves 4)

4 6 oz. cod fillets
Parchment paper
Cooking spray
1/2 t. kosher salt
1/4 t. freshly ground pepper
2 T. refrigerated pesto
1 t. grated lemon rind
1&2/2 oz. pitted Castelevtrano olives, chopped
1 (1 oz.) whole-grain bread slice, toasted
4 lemon basil leaves*
Thinly sliced lemon wheels*

Preheat oven to 400. Arrange fish on a parchment lined baking sheet cooked with cooking spray. Sprinkle fish evenly with S&P. Place pesto, rind, olives, and bread in the bowl of a mini food processor; pulse until finely chopped. Spoon olive mixture evenly over fish, pressing to adhere. bake for 12 mins. or until fish flakes easily when tested with a fork. Garnish with a lemon wheel and basil leaf.

"Nothing is miserable but what is thought so, and contrariwise, every estate is happy if he that bears it be content." ~ Boethius. Written while in prison. He understood that our view of changing circumstances and contentment is a personal choice.

Have FUN today!!

Love,

MM

Creamy Blueberry Chicken Salad

Again a great one to take on a picnic or to an outdoor concert:
(serves 6)

1/2 cup thinly vertically sliced red onion
1/4 cup diced celery
1/4 cup torn fresh lemon* basil (grow it!!)
1/4 cup sliced hearts of palm*
12 oz. shredded skinless, boneless rotisserie chicken (about 3 cups)
1/2 t. Kosher salt, divided
1/2 cup plain Greek yogurt (you can also use 2% reduced-fat)
2&1/2 t. fresh lemon juice, divided
1 T. honey
2 cups fresh blueberries
1 (15 oz.) package baby arugula
2 t. EVOO
1/4 t. freshly ground black pepper
Slivered almonds*

Combine first 5 ingredients in a medium bowl; sprinkle with 1/4 t. salt. Combine yogurt, 1 T. lemon juice, and honey in a small bowl, stirring with a whisk. Add yogurt mixture; toss to coat. Gently stir in blueberries. Place arugula, remaining 1&1/2 T. lemon juice, oil, remaining 1/4 t. salt in a bowl; toss to coat. Divide arugula mixture evenly among 6 plates; top each with about 3/4 cup chicken mixture. Garnish with slivered almonds.

"Those who contemplate the beauty of the earth find reserves of strength that will endure as long as life lasts."

Help somebody out, and have FUN today!!

Love,

MM

Apple, Cheese, and Arugula Panini

Delish doesn't have to be difficult - this one will get you out of the kitchen fast:
(serves 4)

8 slices bread of your choice
2 T. EVOO
1/2 lb. Taleggio cheese, sliced
1 Granny Smith* apple, peeled and thinly
1 cup baby arugula
Kosher* salt
Freshly ground pepper

Heat griddle, large cast iron skillet over med. heat. Brush 1 side of each bread slice with EVOO. Place 4 bread slices oil side down in pan (or Panini press), and layer each with 2 cheese slices, 4 apple slices, 1/4 cup arugula, and another cheese slice. Season with S&P. Top with remaining bread slices oil side up. Cook on both sides until golden and cheese is melted, about 5 mins.

"When you reach for more than you can hold, you may lose what's already in your hand."

Have FUN today!!

Love,

MM

Turkey Breast Milanese

This one will have 'em begging for seconds!!
(serves 4)

1 (3 lb. bone-in or 2 lb. boneless) turkey breast, free-range, if possible
3 large eggs
Kosher salt
7 T. EVOO, divided
1 cup all-purpose flour
Freshly ground pepper
1 lb. loaf country bread
2 lemons
1 pint cherry or grape* tomatoes
20 fresh basil leaves
4 T. butter, divided
3 cups baby greens mix
2 T. capers, rinsed and drained well
1/4 cup chopped green olives
1 T. red wine vinegar

Remove skin from turkey. Using a sharp knife, slice turkey diagonally into 4 equal filets, as though you were slicing a steak. One at a time, place each filet between two sheet of plastic wrap and pound wit a mallet until about 1/4" thick. In a large shallow bowl, beat eggs with 1 t. salt and 1 T. oil. Place flour in another large shallow bowl and season with S&P. One at a time, place each filet in flour, dusting well, then place in egg mixture. Transfer to a platter and let filets stand for 1 hour refrigerated. Meanwhile, remove crust from bread and cut into 1" cubes. Put into a food processor and process to fine crumbs. Place in a large zip-lock plastic bag and set aside. Juice lemons; set the juice aside. Halve cherry tomatoes and tear basil leaves in half; refrigerate. Transfer 1 filet at a time to the bag of bread crumbs, close bag and shake well to coat filet thoroughly . Place on a clean platter and repeat with remaining 3 filets. Place a large skillet over med. heat and add 2 T. oil and 2 T. butter. When mixture is golden brown, add as many of the filets as will fit in a single layer and cook 4-5 mins. or until golden brown on the first side. Gently turn over and cook for 3 more mint. or until cooked through. Fry remaining filets, using 1 T. each oil and butter. Meanwhile, in a med. bowl, toss together greens, tomatoes, basil, capers and olives. Make a simple vinaigrette by whisking together remaining3 T. oil, the vinegar and salt to taste in a small bowl. When the filets are cook, transfer to a platter. Wipe out skillet with a paper towel. Melt remaining T. butter in the skillet. Add lemon juice and heat, stirring. Pour lemon butter over filets. Toss salad with vinaigrette and serve beside or on top of each filet.

"Even once in a while, a branch will break. Salvage what you can then then put it behind you."

Happy Friday!!

Have FUN today!!!!!!!!!!

Love,

MM

Chickpea Tabbouleh Salad with Tuna

This is a GREAT salad for a picnic or concert - no mayo.!
(serves 4)

2 (15.5 oz.) cans chickpeas, rinsed and coarsely chopped
1 large beefsteak tomato, seeded* and chopped
1/2 red onion, finely chopped
1 bunch flat-leaf parsley, finely chopped
1/2 bunch lemon* mint (or reg. mint), finely chopped
10 pitted Kalamata olives, chopped
1 lemon, juiced (about 3 T.)
2 T. EVOO
Kosher* and freshly ground pepper
2 (5 oz.) cans chunk -light low-sodium* tuna in water, drained

In a large bowl, toss first 8 ingredients; season generously with S&P. Gently fold in the tuna.

"Venture where most people don't bother. You may see more reward with less effort than you'd expect."

Have FUN today!!

Love,

MM

Zucchini and Sausage* Cornbread Casserole with Mild Green Chiles

This one will be LOVED by the whole family!!

4 cups grated zucchini (hint: use the large holes of a box grater. Grate zucchini into a colander and
     press with the back of a spoon to remove excess moisture)
1 sweet Walla Walla* onion, chopped
1 lb. Italian-style chicken sausage* (or pork or turkey), cooked, crumbled, and drained
1 small can diced mild green chiles*, drained
2 eggs, beaten
1 (8.5 oz.) package corn muffin mix
1/4 t. sea* salt
1/4 t. freshly ground pepper
8 oz. grated sharp cheddar

Preheat the oven to 350. Grease a 2 qt. baking dish
In a large bowl, mix together zucchini, onion eggs, muffin mix, S&P, and half of the cheese. Spread mixture in prepared dish; top with remaining cheese. Bake one hour. Let cool 10 mins. Serve hot or at room temp. Great for brunches!! I would like cold red seedless grapes with this*.

"A budding friendship warms like a ray of sun and awakens in our hearts the joy of a brand new day."

Have FUN today!!

Love,

MM

"New" New Mexican Green Chile Cheeseburgers

"Black bean patties make a savory, delicious alternative to beef."
(makes 6 burgers)

Relish:
4 garlic cloves
1 mild Cubanelle pepper
1 Serrano chile
1 medium tomatillo, papery skin removed
Cooking spray
2 T. fresh cilantro, chopped
1 T. finely diced red onion
1 T. fresh lime juice
1 T. EVOO
1/2 t. Sugar in the Raw*
1/4 t. Kosher salt

Burgers:
6 1/2" slices small red onion
1&1/2 T EVOO, divided
4 oz. cremini mushrooms
2 garlic cloves
1 15 oz. can unsalted black beans, rinsed and drained
1/2 cup plus 1 T. Panko breadcrumbs
1 T. chopped fresh oregano
1 t. ground cumin
1/2 t. Kosher salt
1/4 t. chili powder
1 large egg
2 oz. aged white cheddar, thinly sliced
6 romaine leaves
6 hamburger buns, toasted

Prepare broiler to high. To prepare relish, place first 4 ingredients on a foil-lined baking sheet. Coat veggies with cooking spray. Broil 14 mins., turning once. Wrap Cubanelle and Serrano in foil: let stand 10 mins. Peel and cut into 1" strips; discard peels and seeds. Combine tomatillo, Cubanelle, Serrano, garlic, cilantro and next 5 ingredients (through 1/4 t. salt) in a mini food processor; pulse until combined. To prepare burgers, brush onion slices with 1&1/2 t. oil. Arrange in a single layer on a foil-lined baking sheet. Broil 6 mins. or until lightly charred, turning once. Combine mushrooms, 2 garlic cloves, and black beans in a food processor; pulse until mixture is coarsely chopped. Add panko and next 5 ingredients (through egg); pulse until combined. Divide mixture into 6 equal portions; shape each portion into a 1/2" thick patty. Heat a large cast-iron skillet over med. heat. Add remaining 1 T. oil to pan; swirl to coat. add patties; cook 12 mins., turning once. Add cheese to patties during last 2 mins. of cooking; cover pan to melt cheese. Place 1 lettuce leaf on bottom half of each bun. Top each with 1 patty, 1 charred onion slice, and about 1&1/2 T. relish. Top with top halves of buns. Serve with Lays potato chips*.

"You have complete control over what you choose to say."

Have FUN today!!

Love,

MM

Deep Dish Stawberry Ice Cream Pie Drizzled with Chocolate*

This is a KILLER pie, made even better with chocolate:
(serves 10)

30 chocolate wafers
5 t. unsalted butter, melted
1 large egg white, lightly beaten
Dash of sea* salt
Cooking spray
1 lb. fresh strawberries, divided
1/4 cup seedless strawberry jam, divided
1 t. fresh lemon juice
2/3 cup fat-free sweetened condensed milk
4 cups frozen low-fat whipped topping, thawed
Thick chocolate dessert syrup/sauce*

Preheat oven to 350. Finely grind wafers in a food processor (or in a large zip-lock bag using a rolling pin or heavy can*). Add butter, egg white, and salt; process (or use a blender*); process until well combined. Gently press mixture into bottom and up sides of a 9.5" deep-dish pie plate coated with cooking spray. Bake for 10 mins. Cool 10 mins. on a wire rack. Freeze 30 mins. or until well chilled. Slice 1 cup of strawberries; place in a large bowl. Add 1 T. of the jam and the lemon juice; gently stir. Stir in sweetened condensed milk. Gently fold in whipped topping. Spoon mixture into prepared crust, smoothing top. Freeze 4 hour or up to overnight. Quarter remaining strawberries lengthwise; combine with remaining 3 T. jam. Arrange mixture over pie. Heat chocolate sauce, and drizzle on warm just before serving. Ooo la la.

"Expect to toil in the field alone. Your friends will show up when you're ready to enjoy the fruits of your labor. Share anyway."

Have FUN today!

Love,

MM

Ginger Pork Balls (Hong Kong)

Here's a new one to try out:
(serves 6-8)

1&1/2 lbs. ground lean pork
1 egg, beaten
1/2 cup of minced water chestnuts
1&1/2 T. Ponzu Citrus Sauce* (or low sodium soy sauce)
1 t. Kosher* salt
1&1/2 T. grated fresh grated fresh ginger root
1/2 cup Panko* bread crumbs
Peanut oil

In a bowl, blend well the pork, egg, water chestnuts, Ponzu, salt, ginger, and Panko. Form into small, compact balls. In a wok or deep fryer, heat the oil and cook the pork balls until browned. Serve warm on toothpicks with a dipping sauce of your choice.

"If you just skim across the surface hoping to avoid the thorns, you'll miss out on a lot. Commit!"

Love,

MM

Bacon Pinto Beans

I made these yesterday, and they were YUMOLA!!
(serves 8)

1 lb. dried pinto bean, rinsed and picked through
1/2 lb. bacon, chopped
1 sweet* onion, chopped
1 T. chili powder
1 t. smoked paprika*
1 T. Worcestershire sauce
4 cups low-sodium chicken broth
4 cups water
Fresh bay leaf* (I LOVE picking one off my tree!*)
2 sprigs lime thyme*
2 cloves of garlic*, minced
Kosher salt
1 T. apple cider vinegar
1 t.fresh lemon juice*
1 t. fresh lime juice*
2 T. chopped fresh chives
Fresh cilantro*, chopped for serving

Put the beans in a large wide pot or Dutch oven and cover with cold water by 1". Bring to a boil, then remove from the heat and let soak 30 mins.; drain and rinse. Return the beans to the pot and add the bacon, onion, chili powder, Worcestershire sauce, chicken broth, 4 cups of water, paprika, bay leaf, and thyme sprigs. Bring to a simmer over med.-high heat, then reduce the heat to medium and simmer 30 mins. Stirring occasionally. Add 1 t. salt, and reduce the heat to med. low. Cover and simmer, stirring occasionally, 1&1/2 hours. Partially uncover the pot and continue simmering, stirring, until the beans are creamy and the liquid is thick. Add the vinegar, lemon and lime juices, and chives. Stir and serve with chopped cilantro, and lime flavored tortilla chips*.

"The greatest wonder of friendship is that the more you give, the richer you grow."

Have FUN today!!

Love,

MM

Pastrami Burgers with Muenster

Talk about the ultimate burger for your 4th of July blast:
(serves 4)

1/2 stick (1/4 cup) butter* (or you can use unsalted)
2 garlic cloves, minced
Kosher salt and freshly ground pepper
1/4 cup canola oil
1 sweet onion, thinly sliced
12 oz. good quality pastrami, sliced
2 lbs. ground beef (80-20 blend)
8 slices muenster cheese
1 T. water
4 soft brioche hamburger buns, split
2 kosher dill pickles, thinly sliced
8 Boston lettuce leaves (about 1 small lettuce head)
2 heirloom tomatoes, thinly sliced
Caraway coleslaw (recipe to follow)

Heat the grill to med. heat (or you can use the stove top, if camping, wait until the flames die down, and the coals glow red with white ash). Place the butter and garlic in a large cast-iron skillet and set over med. heat. As the butter melts, the garlic will infuse the butter and become fragrant. Stir well and season with S&P. Transfer garlic butter to a small bowl and set aside to cool. In the same skillet, add enough canola oil to coat, about 2 T. Add onion, and cook over med. heat, stirring, until the onion caramelizes, 10-15 mins. Season with S&P, and cook until soft and brown, about 3 more mins. Transfer to a plate and set aside. Raise the heat to med. high. Add 2 more T. oil to skillet to coat. Add the pastrami and cook, turning a few times, until crisp, 7-8 mins. Remove and set aside leaving any accumulated juices in the skillet. Divide the beef into 4 portions and form into 4 tight balls. Sprinkle them all over with S&P. Place in skillet and sear on all sides, 30-40 secs., then use a strong flat metal spatula to flatten them. continue to press with the spatula and cook until the burgers develop a crust on the bottom, about 2&1/2 mins. Flip and cook to develop a crust on second side, 1 min. Use a spoon to baste the burger with the juices in the pan. Top each with 2 slices of cheese. Pour 1 T. water into the skillet and cover with a lid, foil or another pan to seal in the steam to help melt the cheese. Leave covered 30-40 secs. or until melted, and remove lid. When the burgers are at the desired point of doneness, top each with a pile of pastrami, then set the burgers aside. Brush the cut sides of the buns lightly with the garlic butter. Toast buns on grill or under broiler until golden and crisp around the edges, 15-20 secs. Flip and lightly toast the outside, another 15 secs. Assemble the burgers by layering the bottom half of each bun with pickle slices and caramelized onion, then a pastrami burger patty. Top each with lettuce, tomatoes and the top half of the bun. Serve with caraway coleslaw.

Caraway Coleslaw:
(serves 4-6)

1/2 cup light* mayo.
1/2 cup sour cream or plain Greek yogurt*
1 t. Dijon mustard
3 T. cider vinegar
2 t. caraway seeds
1 T. mustard seeds
Kosher salt and freshly ground pepper
4 cups shredded green cabbage
2 cups shredded red cabbage
1/2 sweet onion, thinly sliced
2 carrots, grated

In a large bowl, whisk the mayo, sour cream, mustard and vinegar. In a dry skillet over med. heat, toast the caraway and mustard seeds until fragrant, 2-3 mins. Add to the dressing, season with S&P, and stir well. Add the cabbages, onion, and carrots and mix well, massaging in the dressing to coat the slaw and tenderize the veggies. Cover and set aside at least 10-15 mins. or refrigerate up to 2 days.

Editor's Note: I have been listening to patriotic music on the TV while writing this. I am PROUD to be an American, cry every time I hear the National Anthem, the I thank God for the Freedom we have living in this dear country!! America is indeed Beautiful.

 Happy 4th of July everyone!! Be safe and have FUN today.

Love,

MM

Goat Cheese "Fondue"

A 4th of July party starter:
(serves 5-6)

1 T. EVOO
1/4 cup diced shallot
2 T. finely minced garlic
2 cups finely diced (and seeded*) tomato
1 cup red wine (Zinfandel or Merlot)
8 oz. goat cheese, grated
Zest of 1 lemon
1 T. fine herbes mix, coarsely chopped (a blend of chervil, chives, parsley and tarragon)
Sea salt and freshly ground pepper, to taste

In a large skillet, heat oil on medium. Add shallot and garlic and sauté until soft but not brown. Stir and look for translucence, approx. 4 mins. Stir in tomato and wine, and simmer, stirring, until reduced to a light sauce, 5-10 mins. Remove from heat and stir in cheese, zest, and fines hrebes, Season with S&P. Preheat oven to 325. Transfer mixture to a small baking or casserole dish, and bake in center of oven until melted, 15-20 mins. Serve immediately with your choice of raw veggies (celery, broccoli, bell peppers, cauliflower) or crostini.

Have a great and fun day filled with peace, and remember, "Worry is the darkroom in which negatives are developed."

Love,

MM

Thai-Style Tuna Burgers

A great and juicy alternative to ground beef offering for your guests on the 4th. "These burgers are an homage to bold savory flavor."
(serves 4)

1/3 cup mayo. with olive oil
2 t. grated fresh ginger
2 eggs, beaten
1 cup Panko bread crumbs
1 T. fish sauce
1 t. (or to taste) Sriracha
2 5 oz. cans wild albacore tuna (lowest sodium you can get* - the pink can at Trader Joe's)
Lemon pepper*, to taste
1/4 cup celery, very thinly sliced
1/4 cup chopped green onion
4 small ciabatta buns, halved and toasted
1/3 cup pea shoots or micro greens
4 miniature sweet peppers, thinly sliced

Preheat oven to 450. In a small bowl, combine mayo. and ginger; transfer 2 T. to a large bowl. Cover remaining mayo. mixture and chill. To the same large bowl add eggs, lemon pepper, panko, fish sauce, and Sriracha. Flake tuna and add to bowl. Add celery and green onions and stir. Let stand 10 mins. With wet hands, shape tuna mixture into 4 3/4" patties. Place tuna patties on a greased baking sheet. Bake 10 min. or until done (160 F.). To serve, spread ciabatta halves with remaining mayo. mixture. Add a tuna patty to bottom half of each bun, bottom side up. Top with pea shoots or micro greens, thinly sliced peppers, and top buns.

Our thoughts and prayers are with you in your valiant fight, AL!!

Love,

MM

Cheeseburger on a Skewer

July 1st. - time to start gearing up for your 4th "Q". Here's a fun one:

Ground beef
Kosher* salt
Freshly ground pepper
White onion, cut into small squares
Dill pickle slices (round chips)
Large cherry tomatoes
Sharp* cheddar, cut into small squares
Veg. oil
BBQ sauce (I like Stubbs*) for dipping
Mustard
Ketchup
Mayo

Season beef with S&P, and form into 1" meatballs. Thread skewers (if using wooden ones, soak in water so they won't burn on the grill or under the broiler*) with white onion squares, meatballs, pickle slices, and tomatoes; brush with oil. Grill over med.-high, turning occasionally, until meatballs are cooked to desired doneness. During the last min. of grilling, place the cheese squares on top of each meatball; let melt. Serve warm BBQ sauce on the side, and condiments your guests can choose from.

Be STRONG today.

And, have FUN!!

Love,

MM