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