This refreshing blueberry and watermelon smoothie lets the delightful sweetness of ripe blueberries take center stage, but also letting the refreshing coolness of the watermelon peek through. Great smoothie for a hot summer day!
Continue reading “Blueberry Watermelon Smoothie”
There are no bounds to the foods that I will cook on the grill. I love the smoky flavor that the grill gives food and I avoid using my stove or oven in the summer. This pasta dish is really easy and scrumptious.
Continue reading “Pasta cooked on the grill”
I love to take advantage of summer squash while it is in abundance in our baskets, at farmer’s markets or from friends who are eager to get rid of their bumper crop. Wherever you are getting your summer squash fix, they are perfect for blending with other ingredients or in very simple preparations because of their subtle flavor.
This salad is perfect on a hot evening when a cheesy or fried squash dish just won’t do.
Continue reading “Shaved Summer Squash Salad”
I’m not a big fan of normal ketchup. I know, I’m weird but I don’t even keep it in my house. I just find that it is generally oversweet and can overpower the flavors of whatever you are putting it on.
With that being said, I think that Kasundi is fabulous and makes up for ketchup’s shortcomings. Katsundi is an Indian chutney that comes in a lot of different varieties. I like this hot tomato based kasundi. It combines tomato, vinegar and a lot of delicious spices into one flavor that is sweet, spicy and fun. I slather this on everything when I make a batch.
Continue reading “Kasundi… ketchup’s Indian cousin”
The first time I saw a jicama was when it came in my basket one week. I had NO IDEA what in the heck I was supposed to do with the brown rooty-turnipy looking thing.
After lots of playing around, I have since decided that using it in a slaw in the summer is my favorite way to eat it! This slaw is great for potlucks, and you can easily omit or change up ingredients depending what you have on hand! I’ve substituted shredded lettuce for cabbage, left out the onions, and added shredded carrots before – its all delicious! I love the slight crunchiness from the jicama, and the burst of corn. Give it a try for your next BBQ!
- 2 sm. or 1 lg. jicama
- 1 cup shredded cabbage
- 1 med. tomato, seeded and diced
- 1 ear corn, removed from cobb and cooked.
- 1 bunch chopped green onions
- 2 Tbsp chopped fresh cilantro
- 2 Tbsp lime juice
- 2 Tbsp diced chipotle chiles in adobo sauce
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- Peel and shred jicama. Place into a strainer and press out any extra liquid you easily can.
- Transfer to a large bowl, and add cabbage, tomato, green onions, and corn.
- In a separate small bowl, mix together the dressing ingredients until smooth.
- Pour over the slaw, and toss with clean hands to mix. Garnish with chopped cilantro.
Copyright 2007 - 2020 Tanya Jolly & Sally Stevens
I just love summer produce! All of my favorite fruits are at their prime in the summer so I take advantage during the season. This recipe works well with whatever fruits you have on hand so substitute pretty much anything. Everyone will love this delicious fruit salad tossed with a delicious honey-yogurt sauce.
Continue reading “Fruit salad with yogurt dressing”
Sometimes I get in an asparagus rut. I make the same ol’ asparagus spears sautéed in butter and garlic. Now, don’t get me wrong – That is delicious in itself…but I wanted something more decadent. So what’s a girl to do? Wrap it in bacon, of course. Continue reading “Bacon Wrapped Asparagus”
Why not show your family just how much you love them. A few minutes with a few ingredients can make something totally amazing. This is a healthy alternative to the store bought ones.
Homemade Fig Granola or Bars
- 1 7oz package figs (for bars use 2 packages of figs)
- 1 cup maple syrup
- 5 tablespoons blackstrap molasses
- 2 teaspoons cinnamon
- 2 teaspoons vanilla extract
- pinch of sea salt
- 5 cups old fashioned oats
- 1 cup dried cranberries
- 1 cup chopped walnuts
- 1 cup roasted unsalted sunflower seeds
- Put figs in a food processor and add molasses, cinnamon, vanilla, sea salt and syrup.
- Process for a few minutes scraping down sides as needed.
- Add 3 cups oats and process a few minutes more.
- Place other ingredients in a large bowl and mix well.
- Add fig mixture and mix again making sure everything gets coated.
- For granola: Spray a cookie sheet and put mixture on it. Bake at 325 degrees for 30 minutes.
- For granola bars: Spray a 9x13 pan and press mixture into pan. Bake at 325 degrees for 30 minutes. Let cool completely before cutting into bars.
- Keep in a air tight container at room temperature.
Copyright 2007 - 2020 Tanya Jolly & Sally Stevens
This has to be the easiest and best butternut squash recipe I have found. It is not really sweet, has no crust, and is perfect for a light after dinner treat. I don’t feel bad about enjoying this one at all and I hope you won’t either.
Continue reading “Spiced Crust-less Butternut Squash Tart”
Butternut squash is one of my favorite vegetables. There are so many ways to use it, savory or sweet. This is a fancy looking but easy way that uses puff pastry shells from the store. Add you favorite salad and you have a wonderful meal.
Continue reading “Super Easy Butternut Bacon Tart”