Black Forest* Ham, Asparagus, and Gruyere Strata

This is a GREAT one to serve in the morning to overnight guests (or yourself and your fam.)
(makes 6 servings)

Sour dough* English muffins, torn or cut into bite-size pieces (4 cups)
2 cups cubed Black Forest ham (10 oz.)
2 cups fresh asparagus spears*, tough ends trimmed and spears cut into small pieces
4 oz. Gruyere cheese, cut up (1 cup)
2 T. finely chopped sweet* onion
4 eggs, beaten
1/4 cup sour cream (or Greek yogurt*)
1&1/4 cups 2%* milk
1/8 t. freshly* ground pepper

Spread half the muffin pieces in a greased 2-qt. square baking dish. Add ham, asparagus, cheese, and onion. Top with the remaining muffin pieces. Whisk together eggs and sour cream; stir in milk and pepper; pour evenly over layers. Press muffin pieces down. Cover and chill overnight. Preheat oven to 325. Bake, uncovered, for 65-75 mins. or until the internal temperature registers 170. Let stand for 10 mins. Serve with a variety of melon balls, cold grapes, and a smile!!

Enjoy small wonders today!

Love,

MM

Braunscheweiger Spread

Terrific on toasted dark rye or melba toast!
(makes 2&1/2 cups)

8 oz. Liverwurst
1 8 oz. package cream cheese, room temp.
1/2 cup chutney, finely chopped

Combine in food processor and blend well. Place, covered, in a dish and refrigerate for 15 mins.

"Trust and obey"

Love,

MM

Avgolemono Soup

Tied with TomYam Gai as my FAVES!!
(serves 4-6)

2 T. EVOO
1 sweet* onion, finely diced
2/3 cup Arborio rice (I would use orzo*)
5 cups low sodium* chicken stock, plus 1 cup water
1 lb. boneless, skinless chicken breast, diced
2 large eggs
1/2 cup fresh lemon juice
1/2* T. fine sea* salt
1 t. freshly* ground pepper
Fresh parsley, for garnish
Thinly sliced lemon wheels*, for garnish

In a med. pot, heat the oil and sauté the onions until they are soft and translucent. While the onions are cooking, bring another pot of salted water to a boil and add the rice or orzo. When the onions are ready, add the chicken stock and water and bring to a bare simmer. When the rice is nearly done - firm, but mostly cooked - drain the boiling water and add the rice to the chicken broth. Add the diced chicken breast to the pot. Let this cook 5-8 mins. In a small bowl, beat the eggs and lemon juice together. Pour 2 cups of broth slowly into the bowl of egg and lemon, whisking continuously. Once all the broth is incorporated, add the mixture into the pot of chicken soup and stir to blend well throughout. Season with S&P, and garnish with parsley and a lemon wheel.

"Sometimes you need to be alone. Not to be lonely, but to enjoy your free time being you and yourself."

Love,

MM

Braised Salmon Steaks with Fennel and Thyme

Tender and juicy, a TREAT!!
(serves 4)

4 salmon steaks, 1" thick (6-8 oz. each)
1 large or 2 small fennel bulbs (about 1lb.total)
1 T. veg. oil
2 T. chopped fresh lemon* thyme or 2 t. dry thyme
2 T. white wine
Kosher* salt, and freshly* ground pepper
4 thyme sprigs
Lemon wedges (for garnish)

Rinse salmon and pat dry. Trim base and stalks from fennel bulb, and thinly slice fennel. Preheat oven to 375. Heat oil in a med. skillet; add fennel and sauté until beginning to soften, about 5 mins., stirring occasionally. Add chopped thyme, white wine, S&P, and cook for 1 min. Put fennel mixture in a lightly oiled baking dish; arrange salmon on top and season with S&P. Top each with a sprig of thyme, cover dish with foil, and bake until fish is opaque through, 10-12 mins. Transfer salmon and fennel to plates, and garnish with lemon wedges.

"If you want to run, don't run away from things. Run towards them!" ~ Joyce Meyer.

Get out and have some FUN today on this gorgeous Saturday!!

Love,

MM

Lemony Couscous Salad

This is a Tuscan inspired recipe, and another one that transports well for al fresco dining:
(yields 4 servings)

Salad:
4 bone in chicken breast halves
EVOO for drizzling
4 cloves of garlic, minced
1 T. finely grated lemon zest
1 T. fresh lemon juice
3/4 t. sea* salt
1 T. chopped fresh rosemary leaves
Freshly ground pepper
4 cups whole wheat couscous, cooked, drained, rinsed, and cooled
6 Campari* tomatoes, diced
3 med. zucchini, diced
1 fennel bulb, diced
Fresh basil leaves, hand torn
Fresh baby* spinach leaves, stems removed and hand torn

Dressing:
2 T. EVOO
Juice of 1/2 lemon
Coarse* kosher* salt
Freshly ground pepper

Drizzle the chicken all over with oil. Sprinkle with garlic, sea salt, pepper, lemon zest, and rosemary. Roast until chicken is done; let cool, and chop. To assemble the salad, put all the rest of the ingredients together in a big bowl and toss with dressing.

"A wise old owl sat in an oak. The more he saw, the less he spoke. The less he spoke, the more he heard. Why can't we all be like that wise old bird?"

"Let your speech be better than silence; otherwise be silent."

Have FUN today!!

Love,

MM

Tropical Citrus Shrimp Ceviche

Superfresh, and superflavorful!!
(makes 8 main dish servings)

1&1/2 lbs. med. shrimp, shelled, tails removed*, and deveined
2/3 cups freshly squeezed* orange juice
1/4 cup freshly squeezed* lemon juice
1/4 cup freshly squeezed* lime juice
1/4 cup unsweetened pineapple jice
1 ripe* mango, peeled and diced
1 cup diced jicama
1/2 small red onions, diced
1/2 cup fresh cilantro, chopped
1 jalapeno, seeded, ribs removed*, and minced (where gloves*)
1 ripe avocado, peeled an diced
1 T. EVOO
Coarse kosher* salt
Freshly ground* pepper
Your fav. tortilla chips (I like white corn with lime and sea salt*)
Lime wedges

Heat a large covered saucepot of water to boiling on high. Fill a large bowl with ice and water. Add shrimp to boiling water; cook 1-2 mins. or until just opaque throughout. Drain; transfer to bowl of ice water. Let stand until cold. Drain well. Cut shrimp into 1/2" pieces. Transfer to a large bowl; stir in fruit juices. Cover and refrigerate 30 mins. Stir in the rest of the ingredients (up to the chips), and season to taste with S&P. Cover and refrigerate another 30 mins. Serve with lime wedges and tortilla chips.

"Know when to reach for more and when to be satisfied with what you have."

Have FUN today!!

Love,

MM

Cheesy "Pizza" Broccoli

I do LOVE broccoli - how 'bout you??
(yields 4 servings)

1 head of broccoli (stem and florets attached, about 2 cups)
2 T. EVOO
6 T. grated pecorino or Parmesan cheese
1/2-1 t. dried red chile flakes (optional*) or smoked paprika*
1 t. dried oregano
Juice of 1/2 lemon
Coarse* kosher* salt and freshly ground pepper

Steam the broccoli head whole, (or speed the process along by breaking or cutting into bite sized pieces) until you can easily insert a knife into the center of the head in the thickest part of the stem, about 20 mins. or a fork into the larger florets (5-6 mins.). Preheat the broiler. Drain the broccoli and place it in a baking dish. Drizzle it with the oil and sprinkle with cheese, chile flakes, and oregano. Broil until the cheese is golden brown, 2-3 mins. Squeeze some lemon juice onto the broccoli and season with S&P to taste.

"The truth is everyone is going to hurt you. You just got to find the ones worth suffering for." ~ Bob Marley

Have FUN today!!!

Love,

MM