Feta Tomato Salad

In the summer time, it seems I become a raw minimalist.  I just love the flavor of fresh produce and other than finding delicious flavors to blend, I don't want to do to much to change the freshness.  This is one of my favorites. 



Arrange sliced tomatoes on a platter and top with chopped leaves of fresh basil and crumbled feta. 
Drizzle olive oil and balsamic vinegar on top and season with salt and pepper.

Summer Salad

I just love opening the refrigerator door and to enjoy this aroma wafting through the kitchen and dining room.

2 medium Cucumbers sliced
1 Red Onion sliced
Salt & Pepper
1 cup Cider Vinegar
1 cup Water

Place ingredients in bowl and chill for 4-6 hours before serving.  I will try to remember to take a photo before I consume this delightful summertime treat.  So fresh and delicious!

Garden Fresh

Daddy planted his spaghetti squash and acorn squash too close so he got a strange product, I call spaghettacorn squash.  I'm careful about mixing grains and seeds, but I looked at this as sort of a hybrid like tame olive and wild olive . . . A few years ago we inadvertently got zucchiloupe and that never made it to the table, but this, I thought I'd use in place of pasta for a cold summer salad.

Whether it's a pound of pasta cooked or a squash baked and cubed, this is a wonderful refreshing dish.

1 medium Squash baked and cubed
3 medium Tomatoes diced
1 small Zucchini sliced
Basil, lots of basil
Salt & Pepper
Balsamic vinegar & Olive oil dressing.

Also delicious without the dressing.

Blackberry Buckle

It's almost fresh blackberry season!

This recipe is easy and brings great reviews.

Sprinkle 1/2 cup of sugar over 1 pint or so, of washed blackberries, spread in baking dish.

Take your favorite biscuit recipe and add 1/2 cup of sugar and 1 egg, blending well.  Stir "crust" or "dough" into sugared fruit.
Bake for 25- 30 minutes @ 325 degrees.

The Best of Both

As the garden freshness begins to appear beyond just the leafy greens, I'm ready!  I'm always ready for fresh homegrown veggies.  I don't raise my own avocados at this time, but I do have three trees started from pits and if I can keep the goats off the front deck, I have high hopes.  Meanwhile let me share the best of Guacamole and Pico de Gallo.  I may be using diced and chopped wrong.  In my kitchen, diced is larger pieces than chopped . . .

1 Large ripe Tomato diced
1/2 med Onion chopped
1 small Jalapeno chopped
1 Avocado diced
Large handful of Cilantro minced
1 cup Sour Cream
a sprinkle of Salad grind Black Pepper

Combine gently and thoroughly.

Great for dipping, perfect for topping Mexican dishes, or for making tortilla roll-ups.  Avocado stays fresh and green in the sour cream.

Strawberry Vinaigrette Dressing

I'm just getting a few strawberries in my new strawberry patch, so far.  With the leafy greens, radish pods, and snow peas ready for harvest, I decided to use my strawberries in a salad dressing.  Delicious is the word for it.

Salad greens of choice washed and chopped or torn.

Dressing:
1/4 C fresh Strawberries mashed
3 teaspoons Sugar
3 Tablespoons Olive oil
1 1/2 Tablespoons Red Wine Vinegar

Blend and drizzle over fresh greens.

Potato Salad

I know it's been an unusually cool spring, so I'm sure many, like myself have experienced SPRING FEVER. I've done a bit of research and will be sharing some Kosher brand hot dogs to go with this delightful Potato Salad.

Potato Salad

12 Med. Potatoes
6 Eggs
4-5 Tbsp Miracle Whip
½ medium Onion diced
1 Tbsp Mustard
½ Green Pepper diced
1 Tbsp Dill Weed
4 stalks Celery sliced
Salt & Pepper
3 heaping Tbsp. sweet Pickle Relish
Paprika
Dill Weed


In kettle of water, place washed potatoes still in jackets, add eggs on top and boil until potatoes are done. They should be tender, but not mushy. Remove kettle from heat, pour off hot water and fill with cold water and ice. Let stand for 10 minutes. Peel eggs and set aside.
Remove jackets from potatoes and cut into ¾ inch pieces, placing in large mixing bowl as you go. Dice 5 of the eggs and add to the bowl of potatoes. Do not stir. Add onion, pepper, celery, and relish, over the top of potatoes and eggs, still without stirring.
Add Miracle Whip, mustard, dill, salt and pepper. Go lightly on the salt and pepper for now, more can be added when served, but too much will detract from the fresh flavor. Gently stir until thoroughly combined. Once salad is mixed, move it to serving bowl, if different. Smooth and level the top of the salad with large spoon. Slice remaining egg to accent, top of salad. Sprinkle lightly with dill weed and paprika. Refrigerate overnight.

A summertime favorite!