Pork Kebabs with Plums, Nectarines and Honey-Mint Glaze

 This is a great summer meal. It is pretty simple, fast, and delicious. The sweet honey glaze caramelizes slightly during grilling and complements the pork and fruit. It is a good time to try this out since local plums and nectarines are in!

Ingredients:
4-5 plums or nectarines each cut into 1 inch wedges (I used both)
2-12 oz (or equivalent) pork tenderloins, each cut crosswise into 8 pieces
1 tsp. plus 1/4 tsp. salt, divided
1/3 cup plus 1 Tbsp. honey
2 Tbsp. orange juice
2 Tbsp. lime juice
1 tsp. oil
1/4 tsp crushed red pepper
2 Tbsp. chopped fresh mint

1. Heat grill. Thread plums/nectarines onto metal (or soaked wood) skewers. Thread pork on skewers and sprinkle with 1 tsp. salt.
2. Combine honey, orange juice, oil, crushed red pepper and 1/4 tsp. salt in a small bowl. Reserve 2 Tbsp. of the mixture.
3. Oil grill grate. Grill skewers, covered over medium heat or coals 8-10 minutes or until pork is pale pink in the cener and fruit is tender, turning to brown on both sides and basting occasionally with honey mixture.
4. Drizzle skewers with reserved honey mixture and sprinkle with mint.

makes 4 servings.

Chicken with Cherry-Tarragon Sauce

So, after a two week break, due to our vacation, I decided to post what we had for dinner last night. We really enjoyed it. I actually forgot to take pictures until the food was mostly consumed. After an "oh no!" moment, I gathered up the last bits for a photo shoot. Kind of sad. Sigh... :)

You can use delicious local Lapin cherries for this one. It is actually quite a simple recipe. The only time consuming part is pitting the cherries (unless you happen to have a handy cherry pitter, which I don't).

Ingredients: 

1/4 cup all-purpose flour

2 tsp. smoked paprika

1 tsp. dry mustard

8 skinless, boneless chicken thighs

2 Tbsp. olive oil

2 cups fresh pitted dark sweet cherries

2 Tbsp. snipped fresh tarragon

3 cloves garlic, minced

1 cup dry red wine or cherry juice

1/2 cup chicken broth

2 Tbsp butter

2 cups hot cooked couscous* (or rice)

1. In a shallow dish combine flour, paprika, mustard, 1/4 tsp. salt, and 1/4 tsp. pepper. Coat chicken with this mixture.

2. In a skillet, cook chicken in hot oil over medium to medium-high heat for 8-10 minutes or until chicken is no longer pink, turning once. Remove from pan and cover to keep warm.

2. Add cherries, tarragon, and garlic to skillet. Cover and stir over medium heat for 1 minute. Stir in wine (or juice) and broth. Simmer uncovered, 3-5 minutes or until sauce is reduced to 2 cups. Stir in butter until melted. Season with salt and pepper.

3. To serve, spoon sauce over chicken and serve with couscous. You can sprinkle with additional tarragon.

makes 4 servings

*to make couscous, bring 2 3/4 cup water to a boil. Add 1 tsp. salt, stir, and add 1 1/2 cup couscous. Remove from heat and let sit covered for about 5 minutes (until all the water is absorbed). Fluff with a fork.

Grilled Veggies with Basil Pecan Pesto

These pictures do not do this dish justice. I grilled the veggies just a tad too long this time which doesn't make for a beautiful presentation :), but it still tastes so good. It is a great side dish and can be served hot or cold.

Ingredients:

Pesto:
1 cup packed basil leaves
2 garlic cloves, peeled
¼ cup pecans
¼ cup parmesan cheese
½ cup olive oil
a pinch of kosher salt

Vegetables: (whatever you like, but here is a suggestion:)
2 zucchini, cut in quarters lengthwise (or half if they are on the small side)
2 yellow squash, cut in quarters lengthwise (same as above)
1 red onion, cut in wedges from root to stem, leaving stem intact (so they don't fall apart because you don't want these guys slipping though the cracks!)
1 red, yellow, or orange bell pepper, seeded and cut into thick strips
2 tomatoes, cut in half (any kind will do)

1. Prepare your grill to cook at medium heat. Cut your vegetables and cover them all with a bit of olive oil. The vegetables will be cut into bite size chunks later. Sprinkle the vegetables with salt.


2. Place the vegetables on the grill. After the first ones laid down have cooked for about two minutes rotate them about 45 degrees without turning them. Cook for another minute or two and then flip or turn them to another un-grilled surface. Cook for another 2 minutes and rotate them again. Continue grilling the vegetables until they are are cooked but still somewhat firm. The tomatoes will get very soft and that is OK. Remove all of the vegetables from the grill and set them aside to cool.

3. Using a food processor or blender, process the garlic until it is coarsely chopped. Add in the basil, nuts and cheese and pulse a few times. Add the oil in a slow stream through the feeder tube until it is all incorporated. Season to taste with salt. Feel free to add more olive oil if you want.

4. When the vegetables have cooled, cut them all into bite sized pieces. Smash and chop the tomatoes. Combine the vegetables in a large bowl. Add the pesto to the vegetables and stir to combine. Season with additional salt, if necessary. Place the vegetables into a serving bowl and sprinkle with parmesan cheese.

Avocado Fries

Here is something a little different to try. These guys are crispy on the outside with that lovely creamy texture of avocado on the inside.

Ingredients:
1/4 cup flour
1 tsp. salt
2 large eggs
1 1/4 cup panko bread crumbs
2 firm ripe avocados, cut into 1/2 inch wedges
canola oil for frying
salt and pepper
grated parmesan

1. Heat oil in a large pan (enough to cover avocado slices, 1/2-1 inch).
2. Mix flour and salt in bowl. Beat 2 large eggs in another bowl. Place breadcrumbs in a third bowl.
3. Sprinkle avocado slices with salt and pepper. Dip in flour, then egg, then the breadcrumbs. Once oil is really hot, fry avocado for about 30 seconds (or until golden brown). Remove to a serving plate and sprinkle with grated parmesan.

serves at least 4

Antioxidant Orchard Salad

I love candied pecans! This version is healthier and super tasty.

Ingredients: (these are approximate amounts, so adjust ratios to your own taste)

1/2 cup pecans

1-2 tsp. agave nectar

pinch of salt

12 oz mixed baby greens          

1 cup grapes, halved

1/2 cup celery, thinly sliced

1 cup English cucumber, diced

1/4-1/3 cup red onion, thinly sliced

1/2 cup dried cranberries

1 cup fresh strawberries, sliced

1 cup fresh blueberries

1 heaping Tbsp. fresh mint leaves, chopped

3 Tbsp. pomegranate juice

3 Tbsp. lemon juice

3 Tbsp. balsamic vinegar (optional)

1/4 cup + 1 Tbsp. olive oil

For the agave-roasted walnuts: 

Toss pecans in agave and a pinch of salt. Bake at 300, turning to cook evenly, until the nuts caramelize (about 15 minutes)

For the dressing:

whisk together pomegranate juice, lemon juice, balsamic, and olive oil,

For the salad:

Combine all remaining ingredients and toss with dressing. Top with pecans.

Grains and Fruit Summer Salad

Ingredients:
1 cup lightly packed fresh basil
1/4 cup lemon juice
1/4 cup olive oil
4 gloves garlic, minced
salt and pepper
2 cups cooked grains (quinoa*, wild rice, and/or brown rice) I did half wild rice and half quinoa
1/2 cup sliced green onions
4 cups mixed salad greens (I used spring mix)
2 cups blueberries
1 cup cantaloupe cubes
1 cup cherry tomatoes, halved
1 small zucchini, sliced very thinly lengthwise
1/2 cup walnut pieces toasted (I drizzled them with agave nectar and toasted at 300 until done, mixing a few times)
1/3 cup snipped fresh herbs (dill, basil, and/or mint)
4 oz grilled meat or fish (optional)


1. For basil dressing, in a blender or food processor combine the basil, lemon juice, olive oil, garlic, 1/4 tsp. salt, and 1/4 tsp. black pepper. Cover and precess until nearly smooth. Set aside.
2. In a medium bowl stir together cooked grains and green onions. stir in about 2 Tbsp. of the dressing.
3. For the salad, line a large bowl with greens. Top greens with grains mixture, blueberries, cantaloupe, tomatoes, zucchini, walnuts, and meat (if desired). Drizzle with remaining basil dressing; toss gently. Sprinkle with fresh herbs.
*for 2 cups cooked quinoa, in a fine strainer rinse 1/2 cup quinoa under cold running water; drain. In a small saucepan combine 1 1/3 cups water, quinoa, and 1/4 tsp. salt. Bring to boiling; reduce heat. Cover and simmer 15 minutes. Let stand to cool slightly. Drain off remaining liquid and fluff with a fork.


makes 8 side dish or 4 main dish servings

Watermelon Salad

an easy and refreshing side dish

Ingredients:

2 envelopes unflavored gelatin

2 cups watermelon juice*

1 1/2 cups white grape juice

1 tsp. shredded lemon or orange peel

1 1/2 cups assorted chopped fruit (I used peeled peaches and nectarines and green grapes)

optional topping: 1/3 cup crumbled feta cheese and mint leaves (I know it sounds weird, but the recipe I found called for it and so I listened. It tastes quite good)

1. In a medium saucepan sprinkle gelatin over watermelon juice. Let stand 5 minutes. Then cook over medium until gelatin is dissolved. Stir in grape juice and citrus peel.

2. transfer half the mixture to an 8x8 baking dish. Add fruit. Cover and refrigerate about 1 1/2 hours or until it is set. (keep remaining watermelon juice at room temperature).

3. Spoon remaining juice mixture on top. Cover and refrigerate for and additional 1 1/2 hours or more.

4. Top with feta and mint (at least try the mint if you can :) before serving.

serves 9

* to juice watermelon, puree chunks in the blender and strain to remove pulp. It took about 1/3 of a melon to make 2 cups.

Grilled Portobello Melt

I'm so happy that the Summer weather has come (kind of) and have been utilizing the grill as much as possible!

Ingredients:

4 portobello mushrooms, stems removed

1 large red bell pepper, cut into quarters

1 large red onion, cut into 1/4 inch slices

4-8 slices cheese (I was hoping to try pepper jack but only had monterey jack so I added some herbs and crushed red pepper flakes)

for sauce combine:

1/4 cup balsamic vinegar

1 Tbsp. olive oil

3 Tbsp. honey

1. Brush onions, peppers, and tops of mushrooms with olive oil and place onions and peppers on hot grill.

2. When they are browned with good grill marks on one side turn over. Add mushrooms, cap side up and pour sauce on top.

3. When liquid boils top mushrooms with onions and peppers and cheese slices (and herbs and spices if desired).

4. When cheese is melted, remove mushrooms from the grill and serve.

makes 4 main dish servings

Grilled Peaches With Honey Nut Cream

So easy to make and so delicious!

Ingredients:

3 peaches, halved and pitted (make sure they are nice and ripe)

1 Tbsp oil

sugar and cinnamon for sprinkling

4 oz cream cheese

1 Tbsp honey (plus extra for drizzling)

2-3 Tbsp chopped pecans

1. Preheat the grill for medium heat.

2. Brush peaches with a light coating of oil. Sprinkle with sugar and cinnamon.

3. Mix cream cheese with honey and nuts.

4 Grill peaches cut side down for about 5 minutes or until they have nice grill marks. Turn over and place a dollop of the cream cheese where the pit was. Grill for another 2 minutes. Drizzle with honey and serve immediately.

makes 6 small servings

Mango and Berry Tarts

These were so good and were actually pretty easy to make. The dough can be made a couple days ahead of time which I did, though unintentionally. Due to a busy week (my husband's baby brother just got married!), I didn't get around to putting the tarts together until Sunday, which was just as well because we had family over :)
These are very versatile; you can do all tropical fruits or just berries or a combination.


For the pastry:
2 cups all-purpose flour
1/2 tsp. salt
1 and 1/2 sticks (3/4 cup) cold unsalted butter cut into small pieces 
1/4-1/2 cup ice water


Filling (suggestion):
1/2-1 mango, thinly sliced
1 small banana, sliced
8 medium strawberries, chopped
24 (or thereabouts) blueberries
2 Tbsp. unsalted butter, melted
sugar, for sprinkling


whipped cream or vanilla ice cream for serving.


1. Make the pastry. In a food processor or blender, pulse the flour and salt. Add the butter and pulse until it is the size of small peas. Sprinkle the ice water over the mixture and pulse until the pastry starts to come together. Transfer to a work surface and knead gently a few times until thoroughly blended. Divide pastry in half and flatten into disks, Wrap in plastic and refrigerate until chilled, about an hour.  (if you chill it like I did for almost 3 days, you will need to let it sit at room temp for at least a half hour or soften in the microwave for a few seconds).
2. Preheat the oven to 400. Line a large baking sheet with parchment paper. On a lightly floured surface, roll out one of the disks 1/8 inch thick. Using a 5-inch plate (I found a plastic lid about the right size) as a guide, cut out 3 rounds and transfer to the baking sheet. Repeat with rest of the pastry. Refrigerate until firm, about 10 minutes.
3. Make the filling. Arrange the mango, banana, strawberries and blueberries (or whatever fruit you have chosen) on top. Bring the pastry edges up and around the fruit, pinching firmly to firm a pleated rim on each tart. Brush with melted butter and sprinkle with sugar. Bake for 35 minutes, until pastry is golden brown and fruit is bubbling. Serve warm or at room temperature with whipping cream or ice cream.


makes 6 servings