Reminiscing about this perfect summer afternoon with the incredible Lulu Powers. Fresh heirlooms, buratta, basil and shaved truffles. Did I mention the lite Promise Wine Rosé?
We simply simmered the baby heirlooms in a little bit of olive oil for twenty minutes with olive oil. We then added them to a bowl and garnished with basil, truffles, salt, pepper and of course the fresh buratta.
This update on a classic is my new hat trick for parties! I substitute yogurt for the egg and parmesan in the dressing for a lighter fare. Thank you at Maple Hill Creamery for creating such a delicious product! Learn all about their incredible business here.
Caesar Salad
1 bunch of kale (about 6 pieces) pulled from the stem and rough chopped
2 soft boiled eggs (the soft yolk adds another layer of creaminess)
2 slices of good quality day old bread
Dressing;
1/2 cup Maple Hill Creamery Greek Yogurt
2 tbsp whole grain Dijon mustard
The juice of one lemon
1/4 cup of extra virgin olive oil
Salt and pepper to taste
Toast the two slices of bread, tear or rough chop into crouton size
Place kale, croutons and eggs into a large salad bowl
Combine all ingredients for dressing into a mixing bowl, combine with a whisk or fork
Pour dressing over salad, toss till combined
No cheese required, just probiotics for a healthy you!
Watermelon Salad Summer 2015 Edition
My favorite salad updated for the summer season using peppery arugula
6 cups of fresh arugula
1/2 of a seedless watermelon cut into 1/2 inch cubes
1/2 pd feta cheese cut into 1/4in cubes
1/2 of a red onion sliced thin
Drizzle of extra virgin olive oil
Drizzle of balsamic glaze
Salt and Pepper to taste
Add arugula to a salad bowl, top with watermelon, onion and feta. Drizzle oil and vinegar, garnish with salt and pepper. Toss till combined.
This salad is my latest obsession. I have eaten it so many times over the last few weeks and hope you will be inspired to recreate it in your own home.
Serves 4
Ingredients;
2 cups of arugula
1 cup of thinly sliced red cabbage
1 acorn squash (preparation below)
1/2 cup crumbled feta
1/2 cup of pumpkin seeds
2 shallots thinly sliced
Dressing;
1/2 cup of extra virgin olive oil(plus more for roasting)
1/4 cup of honey balsamic
1 tbsp of whole grain dijon
1.5 tsp of salt
1 tsp of fresh cracked pepper
Preheat oven to 375º. Cut the top of the acorn squash off, take a spoon and scoop the seeds out. Slice the squash in half then take each half and cut into .5 inch slices. Place onto a baking sheet, drizzle with olive oil, salt and pepper. Roast for 25 minutes, the squash will begin to brown and soften. Remove from oven and allow to cool to room temperature.
On a large platter layer salad ingredients. Begin with arugula, cabbage, squash, shallots, cheese and sprinkle with pumpkin seeds.
Combine dressing ingredients together in bowl, whisk with a fork and drizzle over salad. Enjoy!
I have recently become obsessed with papaya. The benefits of this fruit are numerous and not just from eating. I started you a skin mask with it as the main ingredient and feel like my skin shines brighter than ever. I hope you love this mask as much as I do!
1/4 cup of pureed or mashed papaya
2 tbsp raw honey
Juice from half of a lemon
Combine ingredients in a bowl, apply to clean and dry face. Let sit on for 20 minutes and rinse away with warm water. Your skin will have a new glow instantly.
A recent vintage cookbook I inherited from a friend of my mother's was Soup A Way of Life by Barbara Kafka. What an amazing book, I have poured over the pages and been inspired to recreate so many dishes. One of the first soups to be featured in the book is a recipe for a gazpacho that is written by none other than James Beard. A perfectly balanced recipe that compliments these hot and humid days of summer. I made mine with a slightly more spice by adding half of a jalapeño pepper instead of chili powder and substituting two small green peppers for one large red pepper.
Ingredients;
1/2 Bermuda or other sweet white onion, peeled and quartered
1 1/2 firm medium cucumbers, peeled and cut in small pieces
1 large red pepper, seeded and cut in eighths
6 medium to large tomatoes, peeled and cut in eighths
5 large garlic cloves
1 cup (or more) tomato juice
1/2 cup light olive oil
1/2 of a jalapeño
1 Tbs. kosher salt
Prep the vegetables.
With metal blade in place of food processor, add the onion to the beaker. Process, turning on and off rapidly, until finely chopped, about 4-5 seconds.
Transfer onion to a large bowl.
Repeat with the cucumbers, then with the red pepper, adding each to the bowl with the onions.
Process 5 of the tomatoes until evenly chopped into small pieces. Transfer to the bowl with the other chopped ingredients.
Process the remaining tomato with garlic, tomato juice, olive oil and chili pepper until a smooth liquid is formed.
Combine with chopped vegetables and chill in a covered container.
Before serving, taste for salt and adjust.
I garnished mine with a dollop of Greek yogurt for a little tangy flavor
If texture is too thick add more tomato juice or a combination if 1/2 tomato juice. Vegetables are chopped separately to enable control of the texture of each. It is not necessary to wash beaker of processor between vegetables. Also, we use V-8 for the tomato juice.
I have been enjoying the leftovers for the past few days!
