Sun, Food and Fun

Well, finally sun, heat and sweat. Wow I never thought I would say it! Two days in a row and none of that R stuff. So maybe, just maybe, the BBQing can begin for real!

This year Mike and I have a very nice BBQ grill and I really hope to use that burner on the side for some fresh corn on the cob.

I have to say too that I am sure it is going to cost a little more with all the increase in food prices to have all this good food. So my goal would be to look for those sales on veggies for grilling and meat I like. Of course it goes without saying that I need to check out all the farmers markets--always support local when you can.

What I really like a lot of is salmon. Mike does a very nice job with poaching and grilling it. I love it served on the side with a big salad of yummy greens, more about that later.

My other favorite fish is Tilapia, pan-fried (Hey, I could do that on this fancy grill too on the side burner), I love this fish in a taco too.

And those veggies: eggplant, zucchini, portabella mushrooms, red onions and of course tomato’s. They can all be grilled!

With our recent scare about tomatoes I found that I actually had to go out of my box and get something other than Roma. I love the taste of the tomatoes on the vine you can purchase at the store. And actually leaving them on the vine and picking them as you need them not only keeps them fresh; it is just so cool to have that feeling like you are actually right there in the thick of it. Okay, maybe in my world.

Next on the food list is of course salad. Having no salad in my world would be like not breathing at dinner. I truly can just eat one of those romaine packs, the ones that have three in them. Out of pure embarrassment I hold back eating it all at once.

On my salads you truly could put the kitchen sink, oops, not peas, though, unless they are fresh, very green, firm, and thawed or fresh from the garden.

My favorite salad is Greek. I love the beauty of it and also the olive oil dressing. It makes it the best. I have a salad I want to share with you from, of course, a grocery freebee, “Real Food.” It is at the end of the article.

We cannot forget dessert. Although there are many, I think a simple, tasty dessert would be fresh fruit, a couple of different kinds that are different colors--amazing what that does to the table! It is just wonderful that fruit is so many different colors, how boring it would be otherwise.

My favorite fruits are pineapple, green grapes, and strawberries. Occasionally I will throw in some blueberries. I am not a big fan of them but I make sure the food is not all about what I like when friends are gathering.

Last but not least is a nice beverage. I suggest Ice tea, lemonaide or just plain water with a lemon. Or if you want, have a nice ice coffee. Now, we know how healthy that is. Personally though I would be one big basket case after one cup, so I’ll stick to tea.

So I have gone on and on, normal, about having this great meal. Now what puts the icing on the cake is to have this outside on a beautiful dressed table. Using those flowers you have in the garden, or maybe flowers your neighbor may let you pick a few of.

Remember too that you can have this experience at lunch during the week. There are many places that would be absolutely excited to make up a lunch for you to take. There are also many places now that have outside seating where you can enjoy your food too. Of course downtown you can always sit in the park and enjoy your meal--great for people-watching.

So take advantage of this while you can, and I know I really do not have to tell you that, either.
Here is a fun Mediterranean salad and Vinaigrette recipe, enjoy.

Andalusian Green Salad

2 heads romaine or butter lettuce, trimmed , washed, and dried
1/2 cup tomato vinaigrette, or as needed
2 hard boiled eggs, sliced
2 or 3 green onions, thinly sliced (white and green parts)
¼ pound Serrano ham, cut in thin strips
¼ cup assorted black or green olives

Tear lettuce into bite-sized pieces and put them in a salad bowl. Toss with some of the dressing to coat. Arrange on a platter and top with eggs, green onions, ham, and olives. Spoon remaining dressing on top. Serves 4.

Tomato Vinaigrette

1 large ripe tomato, peeled, seeded, and coarsely chopped
1 clove of garlic, minced
1 teaspoon pimenton dulce (sweet Spanish paprika)
½ teaspoon ground cumin
¼ to ½ teaspoon sea salt
2 tablespoons sherry vinegar
3 tablespoons extra virgin olive oil

Combine tomato, garlic, pimenton, cumin and salt in a food processor or blender and pulse to puree. With motor running slowly, add vinegar and then olive oil. Makes about 2/3 cup.
Until next week, eat well and stay safe.