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Monday, July 31, 2017

Peach Cobbler

We 'inherited' a bumper crop of yard peaches over the weekend.  My middle school daughter's friend and her family were on their way out of town for a couple of weeks and wanted to find a taker for their beautiful, delicious peaches. They had been giving peaches to co-workers and neighbors, but still had a healthy amount that needed a home. We gladly obliged!

Yard peaches (peaches from someone's yard) are far superior to peaches from the store or even the farmer's market. The variety of peach that is grown at home is more prone to bruising and the 'shelf life' won't be as long. Eating a fresh, juicy peach in the peak of summertime is a great treat!

There is only so many peaches that can be consumed straight.  What to do with all of those peaches? Cobbler, of course!

Thursday, July 20, 2017

Club Med Pasta Salad

Summertime barbeques are always more fun with an array of various salads. Club Med Pasta Salad is and easy fix and delicious the day it is prepared. It may dry out over time, so just stir in a bit of olive oil to make it 'fresh' again. 

This recipe does not require much measuring because it uses a full box of macaroni plus a jar of Kalamata olives, a jar of pesto and some crumbled feta. Simple! 

Monday, July 17, 2017

Mediterranean Panzanella (Bread Salad)

Panzanella is a Tuscan salad that makes used of stale bread by combining with tomatoes, onions and basil and a dressing of olive oil and vinegar. 

Mediterranean Panzanella dresses up traditional panzanella with the addition of Kalamata olives, feta cheese and cannellini beans. This exceptional one-dish summertime meal is simple to prepare and the perfect answer to the perpetual, "What are we going to eat today?" question when temperatures rise over 100F. 

This recipe uses a fresh loaf of focaccia, but day-old bread could be utilized as well.  Panzanella does not hold well, so mix everything just prior to serving. 

Friday, July 7, 2017

Chicken Bruschetta

Summer presents a challenge for deciding what to eat. So many well-loved dishes do not seem appropriate for summertime fare. Chicken Bruschetta makes a great one dish summertime meal that is worthy of serving dinner party guests.

Marinated and grilled chicken (cut in half horizontally to allow for quick and even cooking) topped with a healthy portion of veggies is super easy to prepare (although there is quite a bit of chopping involved).

Wednesday, July 5, 2017

Rhubarb Shortbread

Rhubarb has long been one of my favorite dessert ingredients. It is common during the summer in the Midwest. My husband did not grow up consuming rhubarb like I did. The first time I made anything rhubarb for him, he tried a stalk thinking it would be similar to celery. Being a bit of a prankster, I just stood back to watch his reaction (he promptly removed the bite of sourness from his mouth into the trash). Rhubarb is essentially inedible on its own due to its sourness. Whoever thought to combine with other ingredients for great dessert was absolutely brilliant.

Rhubarb is difficult to find in California. Fortunately, there is one vendor at our weekly Farmer's Market that occasionally has a secret stash the red and green stalks poking out of a bucket at the back of his stand.

The first time I tried Rhubarb Shortbread it became my favorite rhubarb dessert. The shortbread crust paired with the gooey rhubarb layer make a perfect match.

Special thanks to my friend MaryJo for sharing this recipe. Some time ago I asked if she would be OK with my posting and her response was classic: