Pineapple and Avocado Salad

Here is a Taste of Summer for ya with a bonus: a one-cup serving contains 100% of your recommended daily dose of vitamin C!!
(serves 8)

1/4 cup thinly sliced red onion
1 med. fresh pineapple, peeled
3 T. EVOO
1 T. fresh lime juice
2 sliced avocados
1/4 t. kosher* salt
Freshly* ground black pepper, to taste

Soak onion in a small bowl of ice water for 15 min. to mellow the bite. Meanwhile, halve the pineapple lengthwise into quarters, remove the core, and cut each quarter crosswise into slices. Whisk olive oil and lime juice together in a small bowl. Drain the onion and pat dry. Arrange half of the avocados, pineapple, and onion on a serving plate, sprinkle with salt and drizzle with half the dressing; repeat the layers. Garnish with pepper.

"We are not in relationships for the purpose of someone else making us happy."

Don't for get to have some FUN today!!!

Love,

MM

Chilled Fresh Tomato Soup

Tomatoes are coming into season, and are bold and red and beautifully flavored with sunshine*. And it is hot enough that a chilled soup is a delightful addition to any meal!
(serves 2)

Coconut* oil cooking spray
2 lbs. tomatoes, cored
1 shallot, sliced thin
2 garlic cloves, unpeeled
2 t. tomato paste
1/8 t. smoked paprika
Pinch cayenne pepper
Kosher* salt and freshly* ground black pepper
1 T. EVOO
1 t. sherry vinegar, plus extra for seasoning
1 T. chopped fresh basil, mint, or dill*

Adjust oven rack to middle position and heat oven to 375. Line rimmed baking sheet with foil and lightly spray with nonstick spray. Cut 1 lb. tomatoes in half horizontally and arrange cut side up on prepared sheet. Arrange shallot and garlic in a single layer over 1 area of the sheet. Roast for 15 min., then remove shallot and garlic. Return sheet to oven and continue to roast tomatoes until softened but not browned, 10-15 min. Let cool to room temp, about 30 min. Peel garlic cloves and place in blender with roasted shallot and roasted tomatoes. Cut remaining 1 lb. tomatoes into eighths and add to blender along with tomato paste, paprika, cayenne, and 1/2 t. salt. Process until smooth, about 30 sec. With the blender running, slowly add oil until incorporated. Pour puree through fine-mesh strainer into nonreactive bowl, pressing on solids to extract a much liquid as possible. Discard solids. Stir in vinegar. Cover and refrigerated until well-chilled and flavors meld, at least 4 hours and up to 24 hours. To serve, stir soup to recombine and season with salt and extra vinegar to taste. Ladle soup into individual  chilled serving bowls and sprinkle with basil, mint, or dill. Season with pepper, to taste. Serve with warm garlic bread* or drop biscuits*.

"Everything you are being shown is where you still have work to do."

Love,

Machete Milletti

Shrimp Louis Salad

This WONDERFUL treat is for YOU, A.D.!! Bon Appetit. :)
(serves 4)

Poached Shrimp:
1 lb. med. shrimp, peeled, deveined, tails removed
1 lemon, cut in quarters
1/2*-1 t. black peppercorns
2 garlic cloves

Dressing:
1/2 cup mayo.
1/4 cup chili sauce
1/4 cup ketchup
2 T. dill* or sweet pickle relish
1 T. Worcestershire sauce
1*-2 shakes Tabasco* Sauce

Salad:
2 heads of romaine hearts*, or iceberg*, chopped
2 avocados, peeled and sliced
3 hardboiled eggs, sliced
2 Campari* tomatoes, cut into wedges
1 lemon, cut into wedges

For the Poached Shrimp: Bring a large pot of water to a simmer over med. heat; add the lemon, peppercorn, and garlic. Prepare an ice bath in a large bowl next to the stove. Add the shrimp to the simmering liquid; cook for 3-4 min. or until the shrimp are pink and firm. Using a slotted spoon, remove the shrimp and place in the ice water bath to stop the shrimp from cooking. Remove from the ice bath and chop the shrimp. Set aside until ready to use.
For the Dressing: In a med. bowl, add all the ingredients; whisk well to combine.
To Assemble the Salad: On a large platter, arrange the lettuce, avocado, egg slices, tomato, and lemon wedges. Pile shrimp in the middle, and drizzle the entire platter with the dressing, or serve on the side.

"God is everywhere, is available every time, and listens always."

Have FUN today!!!

Love,

MM

Zucchini Fritters

These light and herb-lively fritters will disappear from the platter in a flash!! Perfect for brunch.
(makes 32)

3/4 cup ricotta
1/2 cup chopped scallions
2 T. chopped, fresh basil
2 T. chopped, fresh flat-leaf parsley
2 T. chopped, fresh dill*
1 cup all-purpose flour
3 eggs, beaten lightly
3 cups shredded zucchini (squeezed dry in a clean kitchen towel*)
1/2 cup shredded Parmesan cheese
1 t. kosher* salt
1/4 t. freshly* ground black pepper
4 T. EVOO, divided
Lemon zest, for garnish

In a large bowl, combine 1st 4 ingredients. Stir in flour. Add eggs; stir well. Stir in zucchini, Parmesan, S&P. Heat 2 T. oil in a large non-stick skillet over med. heat. Drop batter by tablespoons into skillet. Cook 3-4 min., turning once, until golden. Remove fritters to baking sheet lined with paper towels. Salt*, if desired*. Repeat, using remaining oil as needed. Arrange on platter and sprinkle with lemon zest.

"May the Lord bless you with Peace and Joy today!"

Love,

MM

Crispy Smoked Salmon Burgers, Whipped Dill Cream Cheese, and Cucumber-Shallot Relish on Onion Buns

This seemed perfect for your dinner (al fresco) tonight!!
(serves 4-6, depending on patty size)

For the whipped dill cream cheese:
8 oz. whipped cream cheese, room temp.
1 heaping 1/4 cup fresh dill, chopped
Juice of 1/2 lemon
1/2 t. kosher* salt
1/4 t. garlic powder

For the cucumber-shallot relish:
1/2 English cucumber, sliced super thin or on a mandolin, about 1/8" thin
Juice 1/2 lemon
1/2 t. kosher* salt
Freshly* ground black pepper

For the crispy smoked salmon burger patties:
3/4 lb. wild caught* salmon, skin removed, cut into pieces
4 oz. wild caught* smoked salmon
1 egg
Zest 1 lemon
Pinch red pepper flakes
1 T. chopped fresh* dill
1/2 t. kosher* salt
1/2 t. freshly* ground black pepper
3/4 cup Panko bread crumbs
1/4 cup canola oil, for frying
Onion hamburger buns, toasted

For the whipped dill cream cheese: Combine all ingredients in a med. bowl. Set aside or stash in fridge if this is for later).
For the cucumber-shallot relish: Toss all ingredients together in a small bowl. Set aside to get happy.
For the crispy smoked salmon burger patties: Put all ingredients through pepper into a food processor and pulse multiple times until roughly chopped and it comes together into a ball. Form into 4-6 patties (depending on how thick you want them). Chill them in the fridge for 30 min. Coat patties with Panko. Set a large fry pan over med. flame and add oil. When it shimmers, add patties and cook until golden on both sides. Serve the patties on the toasted buns with lots of whipped dill cream cheese and cucumber relish on top. Grab lots of napkins as you're gonna need 'em!!!

"Don't get bogged down by life and negativity. Have them bounce off like water off a duck's back. Be KNOWN for your optimism and positive attitude."

And, have FUN today!!!!!!

Love,

Machete Milletti

Peach and Arugula Salad with Blue Cheese

I saw this is the Parade part of the paper this morning. Here is their quote: "Nothing says summer like a juicy peach. This savory salad pairs the sweet fruit with peppery arugula and tangy blue cheese - a perfect flavor combo. A quick grill over high heat adds an irresistible smoke flavor to the peaches."
(serves 4)

3 T. EVOO, plus more for brushing peaches
1 T. balsamic vinegar
Kosher* salt and freshly ground black pepper, to taste
2 peaches, halved and pits removed
5 oz. (about 8 cups) baby arugula
1/2 cup thinly sliced red oinion1 oz. crumbled blue cheese
1/4 cup chopped toasted hazelnuts

Preheat grill to high (or use a grill pan). In a large serving bowl, whisk together oil, vinegar, S&P; set aside. Cut each peach half into wedges, brush with oil; grill 30 sec. on each side. Add the arugula and onion to dressing; toss gently to coat. Arrange peaches on top. Garnish with the crumbled blue cheese and chopped hazelnuts.

"Praise is the overflow of a joyful heart."

Love,

Machete Milletti

Grilled Chicken with Cucumber-Radish Salsa

Back in the saddle again! I hope you all had a fab. 4th, I KNOW I did up in Beautiful Blaine spending time with little Colton (17 mo.). This one has SUMMER written all over it!!!
(serves 4)

2 T. EVOO, divided
1/2 t. ground coriander
1/2 t. kosher* salt, divided
1/2 t. freshly* ground black pepper, divided
4 thin-cut boneless skinless chicken breasts, cutlets, or thighs* (4 oz. each), trimmed
1/2 cup finely diced seeded English cucumber
1/2 cup finely diced radishes
1/4 cup finely chopped fresh mint
2 t. rice vinegar

Preheat grill to med. high. Combine 1 T. oil, coriander, and 1/4 t. each S&P in a small bowl. Brush on both sides of chicken. Grill chicken, turning once, until an instant-read thermometer reads 165, 8-10 min. total. Let rest, covered. Meanwhile, combine cucumber, radishes, mint, and vinegar in a med. bowl with the remaining 1 T. oil and 1/4 t. each S&P. Plate chicken and top with salsa.

"Dear Self,

 Don't get worked up over things or people you can't change. It's not worth the anger buildup or the headache. Control only what you can. Let GO.

 Love,
 Me"

It is with great sadness I must report the passing of my dear housemate, Richard Fredlund. RIP, Friend. I will miss you!!

Love,

MM