Looking for a gift for someone who has everything? Something a bit out of the ordinary that doesn’t come out of a catalog or off of the internet? A gift that will express care and best wishes for the person in a way they may appreciate more than a costly, beautifully wrapped package?
Here’s a suggestion: How about a lovely personalized tea? “Just for two” — or for whatever number of others you know they’d enjoy having it with! Either indoors or outdoors, fancy and elegant, or simple and casual. You’d be surprised at the response you’re apt to get. because it’s a gift for all ages! Young and old and in between… My 12-year-old godchild looks forward to her annual birthday tea every year as much as she did the first time one was given to her at age 7. I know several 80-year-olds who no longer feel up to participating in many activities they used to enjoy, yet, at the mention of a tea, immediately brighten up summoning energy and enthusiasm from some unknown source.
Perhaps this recipe may inspire you with your own ideas for something similar. Just the planning and preparation of such a gift can turn out to be a gift to yourself as you find unexpected enjoyment in creating and preparing it for someone else!
- For each avocado half: mix together 1/4 cup of crumbled crabmeat, a tablespoon of mayonnaise, a pinch of onion salt, and fresh lemon juice (to taste).
- Adjust ingredients to desired taste, and add a sprinkle of lemon zest and chopped parsley for garnish. Spoon into avocado half and serve!
To me, the perfect sandwich is one that awakens all the senses at once: the crunch of the lettuce, the creaminess of the cheese, the zip of the spice, and the smokiness of the grill. This recipe fits that bill and has become our favorite summer ‘go-to’ sandwich. It’s a feast for the eyes and easy to prepare, packed with flavor. If you can’t get to Italy this summer, let Italy come to you!
This week, we have five young women working as sous-chefs in our kitchen to help us with a week-long retreat. They’ve had some great lessons as they’ve learned how to: pick the proper herbs, chiffonade basil, properly dice tomatoes (yes, it’s a technique!), grill chicken so it is moist and delicious, and many others. I expect them to return to their families with some great new recipes and skills at the end of this week. We hope you enjoy this sandwich for one of your functions this summer. It’s going to be a staple on our menu!
Tip: make a jar of the pesto sauce to have on hand in the freezer any time you need it!
Summer Grilled Chicken and Bruschetta Sandwich
- Make bruschetta topping: in a medium sized bowl. Combine the red onions, garlic, tomatoes, ¼ teaspoon salt, ⅛ teaspoon pepper, 1 teaspoon olive oil, oregano, and basil. Set bruschetta to the side. Drain slightly before using.
- Grill your chicken: season with salt and pepper and rub with about 1 tsp. of olive oil and grill over low flame until 160 degrees on a meat thermometer. Meat is ready to turn when it no longer sticks to the grill. Do not overcook
- Split your rolls in half then stack back together, lay on a sheet pan and toast for 5 min in a 350 degree oven.
- To assemble, spread pesto sauce on each half of the roll, then layer with lettuce or arugula, mozzarella, grilled chicken then drizzle with balsamic reduction and top with the bruschetta topping. Season with salt and pepper if desired. Serve immediately.
There are certain tastes and flavors that never leave our memories no matter how much time may have passed since we first experienced them. Such is the case with me and the aromatic Greek rice my mother so often made for our family when I was growing up.
As with almost all of her cooking, she seldom, if ever, referred to a recipe. She simply relied on an innate sense that never seemed to fail her. One of my favorite foods she frequently made in this manner was this garlic flavored rice. Here’s what she did: Into a favorite skillet she simply poured some olive oil, heated for a minute or so, added some dry rice, few cloves of fresh garlic, let it sizzle, then a few cups of water pinch of salt and a generous fistful of fresh chopped parsley, lowered the heat, put the lid on, and left it alone till she was ready to serve it to us.
We loved this with lamb which we often had, and also enjoyed having it as the stuffing for a whole roast chicken.
- Heat olive oil in skillet until hot, add dry rice and stir until it becomes slightly golden.
- Add garlic cloves and let cook until softened, crush with fork; add water, and parsley.
- Cover tightly and let slowly simmer till desired doneness. Add pepper to taste.
“When one has tasted watermelon, he knows what the Angels eat.” —Mark Twain
Have you ever wondered how to pick that perfect watermelon? Well, I have! Faced with a bin of green striped beauties, I never quite know where to start. Let me share some tips with you that I recently discovered, and then go andmake this delicious and refreshing Watermelon, Mint, Blueberry and Feta Salad — a great side dish for a hot summer day.
1. When viewing watermelons, the first thing that sticks out are those weird white spots. However, these spots, called field spots, are quite natural. The field spot is the area where the watermelon rested on the ground. While every watermelon has a field spot, the best watermelons have creamy-yellow or even orange-yellow spots. Go for the gold.
2. The webbing of a watermelon indicates the amount of times that bees touched the flower. The more pollination, the sweeter the watermelon is.
3. Watermelons have genders. The “girl” watermelons are more round and stout — theseare the sweeter ones. The male are oblong and tend to be more watery.
4. The best watermelons are average-sized. Don’t go for too small or too big, but just right.
5. The tail of a watermelon indicates its ripeness. Go for the watermelons that have dried tails for the best taste.
6. Tap the underbelly of the watermelon. A ripe one will have a deep hollow sound. Under-ripe or over-ripe melons will sound dull.
Blueberry, Watermelon, Feta and Mint Salad
- In a large bowl, whisk together olive oil, balsamic vinegar, salt, pepper and diced red onion.
- Add the diced watermelon, blueberries, mint and feta cheese to bowl. Gently toss to coat. Serve immediately.
We continue to look for new ways to include more whole grains in our diet. Years ago long before it was as well known as it now, a friend of mine, who at that time was considered a health food zealot introduced me to quinoa. I became fascinated with this grain sometimes referred to as Aztec gold because it is a complete protein in itself, and a valuable source of food to the Aztec Indians
Stuffed pepper have always been a real favorite with our family over many years, but always,( over all those many years), we had them stuffed with rice. Recently it occurred to me that they might be good stuffed with quinoa, so yesterday I decided to give it a try for one of our summer night suppers. What a pleasant and satisfying surprise! You might like to try it yourself and see how you feel about it.
I used a little Italian sausage in ours but no need to if you would rather keep it vegan. Remember this grain is a complete protein in itself…. That’s why it is known as the “Gold of the Andes.”
- Preheat oven to 350 degrees Fahrenheit.
- Place the quinoa and broth in a saucepan, and bring to a boil, reduce heat, cover and cook 20 minutes. In a skillet over medium heat, cook the sausage until evenly browned.
- Remove the tops and seeds of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
- In a bowl, mix the browned sausage, cooked quinoa, 1 can tomato sauce, onion salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper.
- Pour the remaining tomato sauce over the stuffed peppers. Bake 45 minutes in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.
The Sisters have been rising with the sun over the past couple of months to get our gardens going for summer. We have six different vegetable gardens in plots of land all over our community. Some cover acres of land and others are smaller plots, but they all need the love and care it takes to get them going. As we were working this morning, putting the last of our basil seedlings in the ground, I was getting excited about the prospect of harvesting and cooking some of my favorite dishes. Who doesn’t love a big bowl of steamy pasta tossed in pesto and sprinkled with parmesan cheese?
This recipe is one of my favorites for pesto. It’s a bit lighter and more of a sauce. It’s loaded with flavor and makes an elegant dish when used with tortellini, fettucini or one of the other heartier pastas that can stand up to pesto. It introduces the aromatic flavor of parsley with the basil and the lemon juice helps keep the herbs vibrant. If you’re making a regular pesto, I was taught in Italy to throw an ice cube in when blending the basil as this also helps keep the color bright and green. This can be refrigerated or frozen indefinitely for future use; just warm it up at room temperature – do not cook or heat.
- Put all the ingredients except the basil into a blender and grind thoroughly.
- Add the basil and grind until creamy texture is achieved. No cooking is needed.
- This amount of sauce is enough for 1 pound of pasta of your choice.