Avocado toast

I saw this in my latest additon of Bon Apetit Magazine. I thought to myself, well I have everything to make that, I'm going to give it a try tonight.....Oh my, something so simple is incredibly delicious! Avocados right now are just gorgeous, this is a great start to any meal or you could make a dinner of it....

I grilled some Ciabatta bread, then rubbed the toasted bread with a cut garlic clove. Add your diced avocado, sprinkly on a healthy bit of Sea Salt, and some crushed red pepper for a little heat, and then drizzle with olive oil. I happened to have some garlic infused olive oil from The Oil and Vinegar Cellar, in Leavenworth, delish! Isn't that a cute name? They have an amazing aged Balsamic Vinegar there too.

Use your bread knife to slice it up.Pprepare yourself to be amazed! It's the simple things in life that never cease to amaze me! The crunch of the toast, the hint of garlic & salt, the creaminess of avocado, and a finish of heat from the crushed red pepper.....We enjoyed it on the patio with my folks. Had a little Sangria and a little white wine. Welcome summer!

Enjoy!
Ginger

Strawberry Pie

Another favorite thing to do during the summer months? Berry pick! I took the kids on the last day of school to pick some strawberries. Aren't they pretty? 6 1/2 lbs. with very little effort and ZERO help from my kids.....I guess that should teach me to let them bring friends out to the fields...no focus! My son and his friend spent most of the time jumping the rows and enjoying the wide open space. My daughter helped HER friend pick, like 4lbs....where is their loyalty I say???

We go to Broers Farms, (pronounced Brewers, I learned on this visit.) It's local in Monroe, and is organic. They also have raspberries coming. AND next year they will have Marionberries again; they are my all time favorite. We love this little farm the owners are so kind. They have a play structure and picnic tables if you want to plan your visit around a meal. Their web page says they take debit but they don't. Bring cash. They also have a Facebook page that provides up to date info. on what's available to pick.

I also got to go picking with this little cutie. I told her we'd need to weigh her before we began and then after we were done. She is a strawberry lover! I love that little thumb hanging on to the strawberry and pulling. And look at her pretty braid! Such a talented mom she has!

Look at me Aunt Ginger! Yum! Couldn't you just eat her up?

Alien pink hand holding strawberry in the field.

The cousins getting ready to pick. So adorable.

Alas, the strawberry pie I made! We had a BBQ here last weekend so I thought it was the perfect opportunity to use some of our fresh picked strawberries. This pie is fresh, sweet, and delicious! The recipe comes from my Grandma Ringer.  I love strawberry pie because when I was little and it was my turn to go stay at Grandma Ringer's house we'd always go with her neighbor Pearl to Marie Calendar's. My grandma lost most of her sight because of diabetis so she couldn't drive anymore. Pearl, had this big car with heavy doors and one of those fake dogs whose head wags as you drive. It sat  up behind the back seat, I think it was supposed to be a Daschund. We'd sit in a booth and  after I ate my cornbread with LOTS of honey butter, and my baked potato soup we'd share a piece of strawberry pie.  All I really ate was the strawberries with the glaze and whipped cream, grandma ate the crust....she never complained always happy to do it. Every time I eat strawberry pie I think of her.

This pie is really simple to make and is always a big hit. You could even take a little help from the store and get a premade crust. The cream cheese on the bottom is the a perfect compliment to the sweet strawberries, and whipped cream. Make one this summer! You'll be glad you did.

Strawberry Pie

Inspired by: Grandma Ringer

1 pie crust, baked

3 to 4 cups strawberries, depending on size of pie plate

1 cup sugar

3 oz. cream cheese @ room temperature

3 Tb. corn starch

water

Whipped Cream

In a medium pan, combine 2/3 cup water with 1 cup sliced strawberries. Simmer for 3 minutes over medium heat. Add 1 cup sugar and a slurry of 3T. cornstarch and 1/3 cup water. (Slurry: combine cornstarch & water together  mix it so that it becomes smooth before adding it to the strawberry, sugar, water mixture. That way you won't have lumps in your glaze. Bring to a boil & boil for 1 minute. Remove from heat and allow to cool.

Once the pie crust has cooled spread your cream cheese around the bottom. Next add your 2 to 3 cups of berries. Berries should be rinsed and topped before putting them in.

Finally pour your cooled glaze over the pie. Chill in the frig for 2 hours. Serve with whipped cream.

 

Click here for the printable.

Enjoy!

Ginger

Summer Salad

This my friends was SO good that we had it for dinner twice last week. This salad began because the herbs in my garden are going crazy and I've got to find things to do with them. I was delighted with the results of this meal.  It highlights many of the things I love about summer, fresh tender lettuce right from my garden, giant sugar snap peas from the farmers market, fresh corn cut right off the cob after it's been grilled on the BBQ. Can I just pause for a moment to talk about how much I am LOVING fresh corn cut off the cob after it's been cooked on the grill. The grill brings out the sweetness of the corn and really makes it taste like candy. Back to the salad....big hunks of feta, shredded carrots, & diced red pepper finish this beauty out, well allmost....

I THEN, topped it will grilled chicken that I marinated in a bunch of fresh herbs, olive oil, salt & pepper, and just before we put it on the grill a splash of lemon juice. BUT then you know what I did???

Ate it on the patio with my family! Anybody currently in the Northwest knows summer is slow to come this year so being able to eat all this goodness in the evening sun outside is a special treat! It was amazing! Fresh basil would be another great addition to this salad. As usual, double the dressing because you will use it. It's a good one!

Disclaimer: No my son did not eat this for dinner....he had the chicken, leftover potatoes, and some of the corn....

Summer Salad

Inspired by: Summer!

Salad:

Fresh picked lettuce from the garden, washed & broken in to pieces

1 head Romaine, diced and cleaned (Note: I mix the two types of lettuce because I find the lettuce from the garden is not as crisp as the lettuce in the store.)

1/4 of large red pepper, diced

1/3 cup shredded carrots

6-8 sugar snap peas, diced, strings removed

1/3 to 1/2 cup chunked up feta

kernals from 2 ears of corn

Optional:

fresh basil

herbed chicken, recipe to follow

Dressing:

1/2 cup white wine vinegar

2 T. lemon juice

1 T. Dijon mustard

2 cloves garlic minced

2 tsp. dried oregano

1 tsp. ground pepper

1/2 tsp. slat

1/2 tsp. sugar

1 cup olive oil

Combine everything except olive oil in medium bowl. Drizzle in olive oil as you whisk. I store mine in an empty jar in the frig.d

For chicken:

6 -8 chicken tenders

Grab a few sprigs of each: basil, rosemary, thyme, oregano, chives, chop them up finely together.

Mince 2 cloves of garlic, add to herbs and mix

Season chicken with salt & pepper. Top with herbs and garlic. Pour 1/2 cup olive oil over them and mush it all around. Leave in the frig. for a couple of hours.

Just before grilling add a splash of lemon juice. Like juice from 1/2 lemon...

For Corn:

Remove husks. Rinse corn. Place on hot grill. Turn corn as color become rich on each side. Remove from grill & use knife to cut it off the cob....be prepared...Amazing!

Click here for the printable.

You've got to give this salad a try! Enjoy!

Ginger

Chopped Salsa

One of my favorite places to eat on a sunny summer day is a Mexican Restaurant in Snohomish called Todo Mexico. I love this place because they have booths with big windows that over look the river and you can watch all the jet skiers going up and down. I also love it because it's cool in there on a hot summer day. AND I love it because of this salsa....so fresh and crunchy the perfect way to start a meal. If your anything like my family you'll be fighting for the last bits of it....

This recipe will be very generalized; it's forgiving and you can pretty much adjust it to your liking. I just observed what was in the salsa, and asked what the seasoning was and went with that.  You can make as much or as little as you'll need, cabbage really goes a long way....I usually try to find the smallest ones I can so as not to waste. The salsa would be great for a potluck, it's beautiful, and enjoyed by all. You could also plan to use the rest of the cabbage in a coleslaw later in the week...that's what I'm doing this week.

I did a cooking event for my daughter's Girl Scout troop & we made the chopped salsa as part of the meal. They loved it, as you can see. Make it for dad this weekend! It would be great with fish tacos too.....

Chopped Salsa

Inspired by: Todo Mexico

1 small head puple cabbage

1 small head green cabbage

1 medium size Walla Walla onion or other sweet onion

1 bunch cilantro

small tomatoes, diced & seeded

6 limes

Seasoning salt, like Johnny's

Optional ideas:

diced avocado

grilled corn that has been cut from the cob....oh my that would be SO good in this....

Slice and dice up 1/2 purple and green cabbages. Put them in a large bowl. Dice up your onion, add it to the bowl. Wash your cilantro and chop it up mostly the leaves but if you get some stem, that's ok. Dice and seed tomatoes and them to the big bowl. Roll limes on counter under your palm to get the juices flowing. Slice in half and squeeze juice over all the veggies. Sprinkle with seasoning salt. Taste. Adjust seasoning as needed.

Open a bag of.....Juanita's tortilla chips and enjoy! If you haven't tried these chips yet you MUST! They are so good, they'll change your life, or your snacking, or your cravings, or.....late night raids??? Uh oh, I may have said too much....

Click here for the printable.

Enjoy!

Ginger

BBQ Chicken Pizza

I promised a play by play on my BBQ chicken pizza a week or so ago. Today, I'm here to give it to you. We LOVE pizza around here and would much rather make our own than pick it up somewhere, I enjoy recreating things I've had other places or trying new toppings...This is my favorite way to use up leftover BBQ chicken.  You could also poach chicken tenders in water and then cut them up and dump some BBQ sauce on 'em that works too.

There are many options for your pizza crust. If you have the time I would recommend making your own. It's super simple and always turns out great. BUT, on a busy day take a little help from the pizzeria and pick up a large dough ball for your crust. You can get them pretty cheap, like $2 bucks, and they always have them handy. (When we pick them up at a pizzeria we like Sahara's the best.)  Let the dough sit on your counter a little while to come up to room temperature. Drizzle a little olive oil on your sheet pan and then place the dough on it and press the dough out toward the edges with your fingers. I hear square pizza is very European....

Once you've got your pizza all pressed out put your BBQ sauce on.

Our favorite is Sweet Baby Ray's. I like that it's a little sweet and a little spicy...

Cook up 1/2 medium size purple onion in 2-3 Tablespoons of melted butter. Cook them low and slow until.....

They become all brown and sweet. I could really just eat these with a spoon they are sooooo good.

Sprinkle cheese, onion, and chicken on top. Bake in the oven @ 400 for about 20 minutes. Top with fresh basil as soon as you pull it from the oven. Be amazed! You will love this pizza!

BBQ Chicken Pizza:

Inspired by: Denise Peeler

Drizzle of olive oil

1 large pizza dough ball at room temp.

BBQ sauce of your choice

1 cup diced BBQ chicken

2-3 T. butter

1/2 medium size purple onion that's been cooked low & slow in butter

1 cup shredded mozzarella cheese

1/3 cup chopped fresh basil, eyeball it...

Preheat oven to 400.

Press dough out on to baking sheet that has been drizzled with olive oil. Spread BBQ sauce on dough. Sprinkle with mozzarella cheese. Top with cooked onions and BBQ chicken. Bake in oven for 20 minutes, make sure crust is done...Pull from oven and sprinkle with fresh basil.

Enjoy!

Ginger

P.S. If you decide to make your own crust, this is what I use: I just follow the recipe on the back; it works like a charm. I use better for bread flour in this but it's not mandatory....Have fun!

Pasta Salad

Wow, it has been party after party around here! I love this season of celebration, graduations, summer coming, the SUN being out in the Northwest. It's all good in my book! My friend Emily made something like this for a birthday party a few weeks ago and I loved it! I couldn't wait to recreate my own version. If you've been reading here for any amount of time you know I love a good salad and I especially love the salads you can keep in the frig. to munch on all week. This friends, is one of those! It is also a salad you can feel great about eating. Very satisfying and yet totally good for you! Have you tried whole wheat pasta lately? It has come a LONG way from the first time I tasted it years ago. Honestly, I don't notice a difference and I bet your kids won't either.....

My favorite feta as of late. If you haven't tried good feta I highly recommend you do so ASAP, it will change your world.....Originally, I found this at Costco and fell in love at first bite but this week it was at the G.O., Grocery Outlet for those of you who don't know....it's an awesome place to get a great deal on good cheese! Check it out sometime if you haven't....I diced this up and put it in the salad...YUM!

The thing I love about pasta salad is that you can cater to the likes and dislikes of those you are feeding. Here are the things I included: whole wheat pasta, 3 colored peppers, (the minis) sliced olives, mozzarella, feta, diced cherry tomatoes, & fresh basil. I whipped a homemade dressing to top it all off. The result = AMAZING!

Pasta Salad

Inspired by:  Emily Miller

1 box whole wheat cork screw pasta, cooked according to package instructions

1 can (medium size) sliced black olives, drained

1 cup diced feta

1 cup diced Mozzarella, I used mozzarella sticks

6 small super sweet peppers, 3 of each color, orange, yellow, red

1 cup diced small tomatoes

1/4 cup fresh basil, chopped

Dressing: ( This is a great dressing, I would double it!)

1/2 cup white wine vinegar

2 T. lemon juice

1 T. Dijon mustard

3 medium cloves garlic, minced

2 tsp. oregano

1 tsp. pepper

1/2 tsp. salt

1/2 tsp. sugar

1 cup olive oil

For dressing: combine everything but olive oil in a medium bowl. Drizzle in olive oil as you whisk.

Combine all salad ingredients in a large bowl. Top with dressing; still to combine. I would add some dressing and leave some to add at the last minute before serving and toss to coat again. The pasta will absorb some of the dressing as it sits.

Treat yourself right this summer and make this salad! Or bring it to your next potluck BBQ, I'm sure it will be a hit! The dressing is also great on a Greek salad with greens! Yet another way to enjoy good feta!

Click here for the printable.

Enjoy!

Ginger

Salad & Seniors

This salad is inspired by one I ate at the Cheesecake Factory a couple of weeks ago..It has various baby lettuces, bacon, blue cheese, and Anjou pear. You could also add avocado. I topped it with a sweeter vinaigrette and served it at a potluck luncheon I had in my home. My seniors loved it. We enjoyed all the goodies that were brought.

I teach a strength class called Forever Fit at the YMCA. It is filled with these fun people you see here. I am so proud of this crew and their dedication to their health and well being. They all come to my class consistently and do a great job of taking care of themselves.  I love seniors, they are a hoot!

Everybody brought something to contribute. Doesn't this look amazing?  We spent the afternoon around the table laughing and swapping stories....well they did most of the story swapping; I just listened, if you can believe it.

Dessert time! Margo made three amazing treats for us....

Margo makes her own crust. And just look at the Rhubarb! She prefers pies that are nice and full.....me too!

She also brought an apple pie. She let me keep a piece for my hubby, since it's his favorite. He loved it. I think I may try and get a lesson on pie crust from Margo. It was incredible.

Baby Lettuce w/ Bacon, Blue Cheese, & Pear

Inspired by: Cheesecake Factory

8 to 10 slices of bacon cooked & chopped

1/3 cup crumbled blue cheese

1 pear diced

(avocado, diced, optional)

1 (5oz.) container Baby lettuce or Spring Mix or a combination of the two

Dressing:

1 clove garlic, minced

3 Tb. honey

5 Tb. apple cider vinegar

Salt & Pepper

1/2 cup olive oil

To make dressing combine first 5 ingredients in a bowl. Drizzle in olive oil as you whisk vigorously.

Place salad ingredients in large salad bowl. Top with dressing and toss to coat. Note you may not need all the dressing. Add some and see what it looks like....

Invite some seniors over! They will love you for it!

Enjoy!

Ginger