Good Morning!  I hope you all enjoyed your 4th of July…and continue to enjoy the last few hours of this long weekend.  I traveled home to WI for a day with my family.  I also started another project.  Have you heard the song by Miranda Lambert, “The House that Built Me”?  If you haven’t, take a listen (http://www.youtube.com/watch?v=DQYNM6SjD_o).  Watch out…it can be a tear-jerker!  That song was the inspiration behind the project.  I have a tendency to get wrapped up in work, traveling, and our life in Iowa.  Ryan once looked at me and said, “Don’t forget where you came from.”  And with that…I decided to create a reminder.  This weekend, I began photoing people, places, and things that remind me of my childhood.  Once I get the collection together, I will create an album to look back on and someday, share with my children.  As this album comes together, I will share bits and pieces with you!  This first two “things” I will share with you, are tools I used to put this recipe together on Saturday morning in my Mom’s kitchen….the kitchen I grew up in.  🙂

This is a spoon…obviously.  But it is not just ANY spoon.  When the recipe instructions said to, “Spoon a heaped 1/2 teaspoon of jam into each indentation”, I reached into my Mom’s drawer and found this spoon…the spoon she fed me baby food with as a child.  I loved this spoon.  I remember pulling it out as a teenager and eating my ice cream with it…just because. 

And this…is a cookie cutter.  Ha!   As I was reading the recipe, with all of my ingredients spread out on the kitchen island, I saw this line, “Special equipment: a 3-inch heart-shaped cookie cutter.”  For a quick second, I panicked.  I realized I hadn’t purchased a cookie cutter.  Then suddenly the light bulb went on….my mom has cookie cutters!  The ones we used to make Christmas Cookies when we were little!  And there is was…a heart.  Sure…it wasn’t quite 3 inches in diameter…but it was close.  And more importantly, it was special.  In fact, when I got home from WI yesterday, I started looking for cookies cutters at Target and realized…I don’t want the “new and improved” cutters…I want cookie cutters just like my Mom’s.  I’ll keep looking…

And with that….Strawberry & Rosemary Scones.  Another great recipe by Giada.  Before I left for WI, I realized that my rosemary was growing out of control.  I needed to come up with some recipes to utilize this amazing herb ASAP.   And since I have this late craving for breakfast pastries and iced mochas, I thought this would be a nice treat.  I threw some rosemary in a plastic sandwich bag and took it home with me.  If you have a rosemary plant, feel free to harvest some, throw it in a plastic sandwich bag and keep it in the refrigerator.  It stores beautifully!

STRAWBERRY & ROSEMARY SCONES

Recipe by Giada De Laurentiis

Servings:  14 scones

Scones:

• 2 cups all-purpose flour, plus more for dusting
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1 tablespoon finely chopped fresh rosemary leaves
• 1/4 teaspoon fine sea salt
• 6 tablespoons unsalted butter, cut into 1/2-inch pieces
• 1 cup heavy cream
• 1/3 cup strawberry jam

Glaze:

• 1/4 cup fresh lemon juice, from 1 large lemon
• 2 cups powdered sugar
• 1 to 2 tablespoons water

Special equipment: a 3-inch heart-shaped cookie cutter

 

 
For the scones:  Place an oven rack in the middle of the oven.  Preheat the oven to 375 degrees F.   Line a baking sheet with a silpat or parchment paper.   Set aside.
 
In the bowl of a food processor (or with a hand-mixer), pulse together the flour, sugar, baking powder, rosemary, salt, and butter until the mixture resembles a coarse meal.   Transfer the mixture to a medium bowl. Gradually stir in the cream until the mixture forms a dough.  

 

 

On a lightly floured work surface, roll out the dough into a 1/2-inch thick, 10-inch circle.  

 

 

 

Using a 3-inch heart-shaped cookie cutter, cut out heart-shaped pieces of dough and put on the prepared baking sheet.   Gently knead together any leftover pieces of dough and roll out to 1/2-inch thick. 

 

 

Cut the dough into more heart shapes and add to the baking sheet.   Using an index finger or a small, round measuring spoon, gently make an indentation in the center of each pastry heart.   Spoon a heaped 1/2 teaspoon of jam into each indentation.  

 

 

 

 Bake for 18 to 20 minutes or until the edges are golden brown.  

 

 

Transfer the cooked scones onto a wire rack and cool for 30 minutes.
 
For the glaze:   In a medium bowl, mix together the lemon juice and powdered sugar until smooth.   Gradually add the water until the mixture is thin enough to spread.  

 

 

 

Using a spoon, drizzle the glaze over the scones.  Let the glaze set for about 30 minutes.   Serve or store in an airtight plastic container for 2 days.

 .

My brother-in-law reminded me that these “scones” don’t look like traditional scones…and he is right.  But I don’t know…I think the hearts are kind of “sensuous”, as my dad would say.  They are also….delicious.   Thanks Giada!

Indulge.  In Life.  In Love.  In Food.

Can you believe it?!   Tomorrow is the 4th of July.  We say it every year…but WOW, summer flys by! 

And with that, let’s make the most of the rest of it!  There is plenty of sunshine left to be had.  🙂  As you head into one of the busiest weekends of the summer, I thought I would share with you a quick, easy, and delicious salad to share at your family gatherings over the 4th.  You are all aware that I am obsessed with fresh tomato, mozzarella, basil and balsamic…so with those flavors in mind, this salad came together!  Expect a fresh flavorful salad…which closely resembles bruschetta! 

BRUSCHETTA SALAD

Serves 6

• 2 pints Grape Tomatoes (Santa Sweets)
• 1/4 Red Onion, diced 
• 1/4 cup good Balsamic Vinegar
• 6 tablespoons good olive oil
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh basil leaves
• 1 1/2 pounds Mozzerella Balls

I remember the 2001/2002 school year so clearly.  I was in my Junior year at the University of Minnesota and Ryan was in his Senior year and applying to graduate school.  Together we visited the University of Iowa and Washington University, though without me, he visited several others as well.  I initially wondered why the heck he would consider Iowa…after all, ALL there is in Iowa is CORN.   HA!  I couldn’t have been more wrong.  Sure…there is A LOT of corn around here…but there are also some WONDERFUL people….people we now call “friends”.   The visit to the U of Iowa was so warm and welcoming that I was convinced this was the place for us!   (Well…in addition to the fact that it was the closest option to Minneapolis where I would be spending another year at the University of Minnesota.  LOL.)  And now, here we are, in love with Iowa…and all of it’s CORN!

This summerI decided we needed to step it up a notch.  The sweet corn in Iowa is amazing…but every once in awhile, I thought it might be nice to dress it up!  And who best to turn to than Iron Chef Bobby Flay…the Master of Sauces!  If you like garlic (and ONLY if you like garlic), you HAVE to try this recipe!

GRILLED CORN ON THE COB w/ Garlic Butter, Fresh Lime and Cotija Cheese

Recipe by Bobby Flay

Serves 4

• 8 ears corn
• 4 fresh limes, quartered
• Garlic butter, recipe follows
• 1/2 cup grated cotija cheese
• 2 tablespoons chopped chives, for garnish

Preheat grill to medium.   Peel back the husks of the corn without removing them.   

 

 

Remove the silks and recover the corn with the husk.   Soak in large bowl of cold water for 30 minutes.  Remove corn from water and shake off excess.

 

   

 

Place the corn on the grill, close the cover and grill for 15 to 20 minutes.

 

 

 

While the corn is grilling, whip up the garlic butter….

GARLIC BUTTER

• 2 sticks unsalted butter, slightly softened
• 8 cloves garlic, peeled and coarsely chopped (I reduced this to 5 cloves…and it was still VERY garlicky)
• 1/4 habanero pepper, seeded and chopped
• 1/4 bunch fresh chives, chopped
• Salt and freshly ground black pepper

Nothing screams summer liked grilled burgers.  Am I right?  Of course…I’m always right.  Just ask my husband.  LOL  🙂 

Only kidding.  But let’s be honest, with temperatures in the 80s and the sun shining, there is something about grilling burgers for dinner.  Not to mention, they are fast, easy, and simply delicious.  So this week, with the perfect grilling weather in the forecast, I want to share with you my brother-in-laws Turkey Burgers!  I remember the first time he made this for us. We had just finished the Madison Quarter Marathon and we were grilling & celebrating at Cory’s.  I thought to myself, “Great.  Turkey.  I wonder if they’ll taste funny.”  You know…you expect a burger to taste the way a burger always tastes…like beef.  Or maybe that is just the “Wisconsin” coming out in me. 

And then…I took a bite.  Cory’s Turkey Burgers were incredible!  And had he not told me…I would have never known they weren’t beef.   Juicy…flavorful…AMAZING…and to some extent, healthy.  I was sold.  We love these burgers!

And here he is…our Grill Master.  Serious, huh?!   Burgers, Corn, Pizza…He continues to teach us new grilling recipes.   Thank you Cory!

TURKEY BURGERS

Serves 6

40 oz. ground turkey (7% fat – not lean! You need some fat for juicyness)
2 Tbsp. plain yogurt or sour cream
2 Tbsp. mustard
2 tsp. Worcestershire sauce
2/3 cup grated cheese (doesn’t matter what type – just not a dry cheese)
2 tsp. ground pepper

Add all ingredients and mix well by HAND – really mush that stuff together – more mushing the better!  Pat out 6 bugers – about an inch thick – really, don’t make ’em thin!  Top with pepper or steak salt to reduce sticking.

Prepare a fire or turn on the grill.  You’ll need 2 temp zones – High and Medium-Low.

Once the grill has come up to temp – oil the grates (olive oil).   Be careful, the oil can flame up.  

The burgers should cook for 3.5 minutes PER side on the High temp part of the grill.  

After 7 min. (they’ve been flipped once already) flip ’em again and slide them to the Medium-Low side of the grill.  

3-4 minutes more and check the temp.  You want between 155-160 degrees F.   Keep checking and flipping until you hit the temp.   Once you hit that temp, take ’em off and plate them and wrap ’em in foil immediately.

Let them sit for a little bit (3-5 min) while you prep your buns and toppings.

As Cory says, “D-E-licious!”

(PS – This pic is for you Cory.  Crooked….but still delicious!)

Happy Grilling! 

Indulge.  In Life.  In Love.  In  Food.

If you love mushrooms, this post is for you!   Creamy Mushroom Rigatoni has become a favorite among our closest friends and family.  My good friend Kendra calls me frequently requesting this dish and my mom as well!   Our monthly “Girls Cooking Night” has enjoyed this pasta twice since our start in Jan 2010…I promise you, you can’t go wrong with this one!    Looking for reviews?  Call my friends Ertl, Kendra, or Brooke…they all indulged in a healthy portion this week!  Seriously, Giada is a genius.  🙂

Of course, I can’t serve pasta without a side.  So this week, I paired Giada’s Creamy Mushroom pasta with my Champagne Salad.  Ryan and I have always enjoyed Girards Champagne Dressing, so with the inspiration of a local eatery’s salad, I whipped this one up! 

Enjoy your Sunday…and take time to indulge in the kitchen!

CHAMPAGNE SALAD

Serves 4-6

• 1 bag of Mixed Greens salad
• 1 Granny Smith Apple, thinly sliced
• 1 cup Walnuts, toasted
• 1 cup Feta or Goat Cheese
• Croutons
• Girards Champagne dressing

Directions:

First, spread walnuts out evenly on an ungreased cookie sheet.  Heat oven to 400 degrees.  “Toast” walnuts in the oven for ~3-4 minutes or until fragrant.  Remove and let cool.

Next, divide salad among bowls (servings).  Top with apple, walnuts, cheese, and croutons. 

Drizzle on Champagne dressing!

Enjoy right away…or serve with Creamy Mushroom Rigatoni…

CREAMY MUSHROOM RIGATONI

Recipe by Giada De Laurentiis

Serves 4-6

• 1 pound rigatoni pasta (for my most recent batch, I used Campanelle, another hearty pasta)
• 2 tablespoons olive oil (EVOO)
• 2 shallots, minced
• 1 clove garlic, minced
• Salt and freshly ground black pepper
• 1 pound assorted mushrooms, (such as cremini, shiitake and button), cleaned and sliced
• 1/2 cup white wine
• 1/2 cup vegetable stock
• 1 cup (8 ounces) mascarpone cheese, at room temperature
• 1/2 cup grated Parmesan  (I often use Romano as well)
• 1/4 cup chopped fresh chives

Directions:

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

Heat the olive oil in a large skillet over medium-high heat.  Add the shallots and garlic to the pan.  Season with salt and pepper.  Cook until soft, about 2 minutes. 

While the shallots and garlic are sauteeing, clean and slice your mushrooms.  (I always use large bella mushrooms).  Add the mushrooms to the pan and season with salt and pepper.  Cook until mushrooms are tender, stirring occasionally, about 5 to 7 minutes.  Turn the heat to high.  Add the wine and cook for 3 minutes until all the liquid evaporates. Add the stock and simmer until liquid is slightly reduced. Remove the pan from the heat. Add the mascarpone cheese. Stir until creamy. Drain the pasta, reserving about 1 cup of the pasta water, and transfer to a serving bowl.

Add the mushroom mixture and the Parmesan.  Season with salt and pepper, to taste.   Toss well to coat pasta, adding the reserved pasta water, if needed, to loosen the pasta.

Garnish with the chopped chives. (I sent Kendra out to my “garden” to snip some fresh chives…Yum!) 

Serve immediately….with a chilled glass of Sauvignon Blanc and ENJOY!

Indulge.  In Life.  In Love.  In Food.

Wow!  What a beautiful day we had yesterday…it actually felt like summer.  Had it been the weekend, we would have whipped up some salsa…some guac and cracked an ice-cold corona by the pool!  🙂  You remember the Great Guac Recipe, right?!

GUACAMOLE

Adapted by recipes from Amanda Johnson and Delaney Loftsgaarden

• 2 Avocados
• 1 Serrano Pepper
• 1 Large Roma Tomato
• Juice of 1/2 lime
• 2 tbsp chopped fresh cilantro
• 1/4 Red Onion, chopped
• Salt and Pepper to taste

SCALLOP & GUAC BITES

Servings Vary

• Fresh Guacamole, see recipe above or on Great Guac post
• 4 Sea Scallops, dry and room temperature
• Blue Corn Tortilla Chips
• Vegetable Oil
• Sea Salt
• Cracked Pepper

First, prepare the guacamole.  Cover and store in the refrigerator until scallops are seared.

Next, ensure the scallops are ready to be used.  Scallops should be dry and room temperature with the “beard” removed.  The beard of a scallop is a small flap along the edge (where the scallop would have been resting inside it’s shell).  This portion of the scallop should be easily detached.  Should you leave it on, that portion of the scallop will taste like a rubber band.

Once the scallops are prepped, you are ready to sear!  If you are in my boat, searing scallops is new to you.  Have no fear…I reached out to my good friend Brandon Mandrell, the Chef, for some expert advice!

Brush both sides of the scallops with vegetable oil and season with sea salt and cracked pepper.

Place a non-stick pan on the burner and heat on high until the pan begins to put off white smoke.  Once it does, pull the pan off the burner and add 2 tablespoons vegetable oil. (Brandon taught me the importance of using Vegetable Oil for searing in place of EVOO.  In addition to a milder flavor, vegetable oil heats to a higher temperature.)  Move the pan back onto the burner and add the scallops.  Caution, at this point, the oil may splatter. (Wear long sleeves or tall oven mitts!) 

Watching closely, sear the scallops for approximately 2-3 minutes per side or until golden brown.  Control the heat by slowly moving the pan on and off the burner.  The scallop should feel firm but supple if you apply gentle pressure when they are done. 

Remove from pan. Place on paper towel to dab oil. 

Next, build your “bites”!   Top Blue Corn Tortilla Chips with a spoonful of Guacamole and finish with a beautifully browned scallop!

Delicious!  I can’t wait to indulge in a few more.

Indulge.  In Life.  In Love.  In Food.

It’s true.  I love to eat.  I also enjoy running.  But most of all, I love the North Shore of Lake Superior.  It all started in college.  In an attempt to escape the Cities, Ryan and I journeyed up the Shore to Duluth and beyond.  Every year we made our trip to Grand Superior Lodge, just North of Two Harbors, relaxed in a log cabin, hiked Gooseberry Falls, played endless hours of Scrabble, sipped our wine and listened/watched the waves of Lake Superior crash against the rocky shore.  After several years of these visits, we decided to tie the knot in that exact place.  In 2005, we were married in the Duluth Rose Gardens, took pictures along the Shore and in Gooseberry Falls, and celebrated the night away at Grand Superior Lodge with 125 of our closest friends and family.  And now…almost 5 years later, I decided it was time to head back that way once again but this time, to run in Grandma’s Marathon, one of the area’s largest attractions.  This winter I entered our names, along with my brother-in-law and his girlfriend, in the lottery for Grandma’s Half Marathon…and lucky us, our names were drawn!  I suppose, that makes us winners!  🙂

So last weekend, we made the 8 hour trek to Northern Minnesota.  It was a long drive…but oh-so-worth it!   To begin “carbing up” before our half marathon, we had dinner at Bellisios.  Bellisios is a WONDERFUL little Italian Restaurant and Wine Bar in Canal Park in Duluth.  You should have seen Ryan’s shrimp pasta…it was OVERFLOWING with shrimp.  When was the last time you ordered a shrimp pasta and had to leave some of the shrimp on your plate!?  If you are ever in the Duluth area, I highly recommend it.  http://www.grandmasrestaurants.com/bellisios/

The next day, we revisited the Duluth Rose Gardens and took a moment to reflect on our wedding…our marriage…our future.  I remember thinking to myself, we had such a beautiful day on Aug 20, 2005…I wouldn’t have changed a thing!  

Again, if you are ever in the area on a sunny summer day, take the time to stroll through…it is beautiful.  (http://www.superiortrails.com/duluth-rose-garden.html)  I did remind Ryan though, that should we renew our vows…this time we should hit up Bora Bora!  Good idea, right? 

After our walk down memory lane, we headed up to Grand Superior Lodge to meet up with Cory and Kelly and prepare for our run.  The question remained…what’s for dinner?  To keep it easy, we decided on Dole’s Ultimate Ceasar Salad (seriously, it is amazing…try it) and my Pasta Pomodoro.  Honestly, I love this pasta! 

But, the more I make it, the more I learn about making it correctly.  A couple of important notes: first, be sure to add enough garlic, especially if the “Diced Tomatoes with Olive Oil and Garlic” seems bland.  Our local HyVee brand is the BOMB…other brands don’t seem to be as heavy on the olive oil and garlic…so add more of each!    Secondly, make sure the sauce comes to a full boil and allow the sauce to simmer for at least the 20 minutes.  With limited kitchen supplies in our cabin, I tried skipped the full boil and cut the simmer time in half when I made this for Cory & Kelly…withouth question, I was disappointed in the final product.  The flavors just weren’t the same.  Lesson:  be patient.  (Not one of my strongest virtues.)

PASTA POMODORO

Serves 4 -6

• 2 cans (28 oz) whole, peeled, tomatoes.  Drain & Crush by hand.
• 2 cans petite diced tomatoes with garlic and olive oil
• 1/2 cup EVOO
• 1 Sweet yellow onion, chopped
• 2 Garlic cloves, finely chopped
• Kosher Salt & Black Pepper, to taste
• 1/2 cup Fresh Basil leaves, torn
• 1 cup Mozzarella, freshly grated
• Spaghetti noodles, cooked & strained

Start by making the pomodoro sauce.  This will allow for the flavors to meld while you prep the rest of the meal.

In a large saucepan, heat EVOO over medium-low heat.  Add the onion and garlic and cook until soft, ~5 minutes.  Add the diced and crushed tomatoes.  Season with salt and pepper.  Cook for ~15 minutes.  Bring to a boil, stirring for 2-3 minutes to break up tomatoes.  Reduce heat and simmer for ~20 minutes. 

Stir in the fresh basil.  Taste and adjust the seasonings.

While the sauce is simmering, bring water to a boil.   Cook pasta until al dente.  ~ 9-10 minutes or as indicated on the box.  Strain pasta.  Immediately top with sauce to help retain heat.   Enjoy!

With a system full of carbs and nutrients, a well-hydrated body, and an ambitious spirit, the 4 of us headed to the start line at 445am.  Crazy, yes.  At 630am…we were off to the races!  Kelly and I learned a real quick lesson on trying to run 13.1 miles without training!  HA!  NOT a good idea…but we finished!  Our better halves however, blew us away.  Cory came in just over 2hrs and Ryan, well he “demoralized” all of us with a fast and furious 1 hr and 45 minutes.  No training (hardly)…and his first half marathon…impressive.  Congrats Buddy!  You deserve that “victory” pose!  LOL 

All in all, our weekend on the North Shore was nothing less than spectacular!  With a great atmosphere, great  food, a great run, and great family (Troy, Laurie, Cory & Kelly)…this weekend was one for the record books.  Thank you Cory and Kelly for joining us on this run! 

And a big thank you to both of our brothers and sister for making the celebrations back at the cabin so enjoyable.  We love you!

The North Shore of Lake Superior…just another slice of heaven.

Indulge.  In Life.  In Love.  In Food.

Good Morning and Happy Monday!  If you are living in the Iowa City area…it appears we are in for some more rain…perhaps lots of it.   To bring a  little sunshine into your day, I wanted to share “Grilled Peaches” with you.  I found this recipe in my Sunset Grill cookbook…and believe me, this recipe is WONDERFUL.  Anyone close to me will tell you that I am not a huge fan of dessert.  Throw some cheese or salty apps in front of me and I’m a happy girl!   But every now and then, a fresh ice cream dessert hits the spot.  You’ve got to try this one…even if it’s raining outside!

GRILLED PEACHES with Vanilla Ice Cream

Serves 4

• 2 tablespoons light brown sugar
• 1/2 teaspoon cinnamon (I added extra)
• 4 fresh peaches
• Extra Light Olive Oil
• Vanilla Ice Cream

To begin, prepare your grill for cooking over indirect heat.  (For example, on our gas grill, we have front and back burners.  Once the grill was hot, I turned off the back burners and grilled my peaches on the rack above those burners.)  First, brush olive oil on the grill rack.  Turn all burners to high and close lid.  When the grill is hot, lift the lid and turn off one of the burners. 

In a small bowl, combine the brown sugar and the cinnamon.  Cut the peaches along the seam all the way around and twist the halves off the pit.  Brush the cut sides with the olive oil.

Lay the peaches, cut side down, on the grill rack over direct heat until the fruit has grill marks, ~3-4 minutes. 

Brush the tops with oil, turn over, and move to the area of indirect heat. 

Sprinkle the cut sides with the cinnamon sugar.  Cover the grill and cook until the sugar is melted and fruit is tender, 10-15 minutes. 

Serve with vanilla ice cream….

and sprinkle on extra cinnamon sugar if you like.  Enjoy!

Have a great week…rain or shine.  🙂

Indulge.  In Life.  In Love.  In Food.

Dilled N Grilled Salmon with Green Beans and Wild Rice….I want to say I owe this one to my in-laws, Rick & Phyllis Boudreau!  I think I remember them making us some salmon years ago and topping it with Jimmy’s Dill Dip…from there, we threw together this meal.  Mmm mmm mmm…SO GOOD!  And I’m not going to kid you, this is one of Ryan’s specialties…I leave most of the salmon grilling to him!

Ryan and I started preparing this meal several years ago and always look forward to this light but flavorful dinner.  It is so fast and easy to whip up after a long day at work…and yet leaves you feeling like you enjoyed a restaurant-quality meal!  If you like salmon and you don’t mind grilling, try it this summer.  You’ll love it for all those same reasons!  🙂

DILLED N GRILLED SALMON w/ Green Beans and Wild Rice

Serves 4

• 1 box of Uncle Bens Wild Rice (Fast cook recipe; prepare as indicated on box)
• 1 lb Green Beans, trimmed on each ends
• 2 tbsp Extra Light Olive Oil
• 2 tbsp EVOO
• Salt and Pepper
• 4 Salmon filets, size of your preference (in this case, we used 5oz filets for a lighter meal)
• 2 Small Jimmy’s Dill Dips (individual serving sizes)

To start this meal, you’ll want to preheat your grill to 400 degrees, trim green beans, and begin boiling 2 pots of water (one for the rice and one for the beans).  While the grill preheats, begin to prepare the rice as indicated on the package. 

Once the grill has preheated to 400 degrees, brush grill with  2 tbsp Extra Light Olive Oil to prevent the salmon from sticking.  With the skin on the salmon, brush top of filet with a thin layer of Jimmy’s Dill Dip.  Place the filets on the grill, skin side down for ~7 minutes.  (Grilling time will vary based on your likeness.)

At ~7 minutes, flip the salmon and remove the skin.  Continue to grill for ~7 minutes on that side.

While the salmon is grilling those last 3 minutes, drop beans into boiling water.  Boil for a brief 3 minutes and drain.  Put beans back into warm pot, drizzle with 2 tbsp EVOO.  Season with Salt & Pepper.

Once beans are done, pull the salmon off the grill and immediately serve with wild rice!

And for those of you who especially love dill, top yours with a little extra sauce!  🙂

As always, serve with a chilled glass of Sauvignon Blanc and indulge!

Indulge.  In Life.  In Love.  In Food.

It was just a few weeks ago that our good friends, Jeremy & Sara Schwertfeger, joined us for an afternoon by the pool.  I sent Jeremy a text to see what they were up to…and little did I know, they were just waiting for a text to be invited over to the pool!  Ahh…our universes must have been aligned.  🙂

With the sun beating down and the yard work complete for the day, I was exhausted, ready to relax…and my Red Wine Spritzers were ready to go!  Lucky for us, Jeremy and Sara surprised us with an AMAZING new snack…one that they enjoyed on their trip to Italy last fall.  (Interestingly enough, they made their trip to heaven…I mean, Italy, just 2 weeks before we did!).  I couldn’t resist sharing their Tuscan Open Faced Sandwiches with you…because it is a new favorite of mine!  Thank you J and Sara!

TUSCAN OPEN-FACED SANDWICHES

Recipe by Jeremy & Sara Schwertfeger

Servings Vary

• Crackers (Sara brought Triscuits Fire Roasted Tomato and Bretons)
• Classico Basil Pesto
• Fresh Mozzarella Cheese, sliced
• 1-2 Green Apples, thinly sliced
• Deli Turkey, thinly sliced

Prep your ingredients and begin building your sandwich. 

Layer green apple, turkey, mozzarella, and top with a dallop of pesto! 

Open wide and take a big bite!

DELICIOUS!!  You have got to try it…and you have got to check out Sara’s blog as well.  Sara is a Registered Dietician who specializes in Nutrition and Lifestyle Coaching.  Her blog address is: http://www.sarabconsulting.blogspot.com/

And to thank her for this amazing treat, I decided to pot her some basil!  As you can see, my basil is still growing and dividing beyond control. 

With strong new roots, I started Sara her own Basil source.  After all, she is one person I thought might enjoy cooking with it as much as I do! 

Thanks again Sara! 

Indulge.  In Life.  In Love.  In Food.