Skinny Dip

All weekend I struggled to come up with a new and creative appetizer for a party of 40. After much deliberation, I decided on my tried and true bean dip. Per usual, the dip was a hit. This simple recipe gets rave reviews and recipe requests from all party-goers every time. The bean-corn-feta dip is my easiest recipe on file. The flavors are much more complex and yummy than the photos portray. Try it soon!

Da Dip

Mix together...

1 can black beans, drained and rinsed

1 can white shoepeg corn, drained

4 oz. feta, crumbled

6 scallions, minced

Whisk together...

1/4 cup apple cider vinegar

1/4 cup olive oil

1/4 cup sugar (start with less and add full amount if needed)

3 shakes garlic powder

Pour dressing over bean mixture.

Refrigerate until chilled, stirring every 30 minutes or so.

Note: If you make it many hours in advance, wait to add the feta until just before serving.

Summer Dinner

Summer grilling doesn't always have to involve beef and pork. These turkey burgers deliver the satisfaction of a burger but the lightness of summer fare. To accompany your burgers, the summer succotash recipe includes most all summer veggies and serves a crowd. The succotash is hearty enough to stand alone for a lunch or light supper. I hope you will enjoy these recipes as much as your summer!

Turkey Burgers

(serves 10)

You will need:

1 pound ground white-meat turkey

1 pound ground dark-meat turkey

1 cup ricotta (maybe less)

1/2 cup parsley

1/2 cup sauteed spinach (cooked and drained)

A bit of basil

2 garlic cloves

salt/pepper

olive oil

Mix together all ingredients (except olive oil) and form into patties.

* Keep the patties smaller than larger- 3 1/2 inch diameter, 1/2 inch thick

Transfer patties to parchment paper.

Refrigerate for an hour.

Heat grill (or green egg) to medium-high.

Brush tops of burgers with oil.

Flip, oil side down, onto grill.

Grill for 4 minutes on each side (remembering to brush with olive oil).

Top with cheese if you desire.

Serve on your favorite grilled bun.

Succotash with Basil

You will need:

2 cups fresh (shelled) butter beans*

coarse salt and pepper

1/2 pound small Yukon gold potatoes, halved

2 tablespoons canola oil

2 tablespoons unsalted butter

1 Vidalia onion

4 ears of sweet corn, kernels scraped off (about 2 cups)**

1 small yellow squash, chopped

1 small zucchini, chopped

1 cup grape or cherry tomatoes, halved

1/4 cup chopped fresh basil

*You can always use frozen if you have to or substitute or edamame or black eyed peas.
** Set the cob on its side and slice the kernels on all four "sides" Be sure to keep the milky goodness into the bowl too!

Now, cooking all the veggies-

Butter Beans...

Place the fresh butter beans in a pot and cover with cold water.

Boil over high heat and season with salt and pepper

Decrease to low and simmer until tender- about 30 minutes for fresh, less for frozen.

Drain well and set aside.

Potatoes...

Place in a separate saucepan and cover with 1- inch of water.

Season with S&P.

Bring to a boil and then decrease heat to low.

Simmer until potatoes are tender- about 20 minutes. Don't let them get too mushy.

Drain and set aside.

Heat 1 tablespoon of oil and 1 tablespoon of butter over high heat in a heavy skillet.

Cook on high until foam settles down.

Add drained potatoes and season with S&P.

Cook potatoes, stirring infrequently, until crusted- 8 minutes-ish.

Transfer to serving bowl.

Onion, corn, squash and zucchini...

In the same skillet, heat 1 tablespoon oil and 1 tablespoon butter over medium-high heat.

Add onion, corn, squash and zucchini and cook until crisp and tender- 5 minutes.

Stir in reserved butter beans and cook until heated through.

Add to the potatoes.

Add tomatoes and basil.

Taste for S&P needs.

Serve warm, hot or cold.

Do You Know Naan?

If you haven't ever tried Naan then please put it on the top of your grocery list. Naan is an soft Indian bread you can buy frozen at Trader Joe's or Whole Foods. (Trader Joe's Quattro Formaggio is another great staple)





Lately I have been treating Naan like instant personal pizza dough, but it is a great substitution for any sandwich. Because summer = simple in my kitchen, choose one veggie, one herb and one cheese to top your Naan. Any combo will be great but here are two I know to be awesome...


Squash, Oregano and Quattro Formaggio Blend





Turn on oven to broil setting.
Slice squash fairly thin.
Roughly chop oregano.
Saute squash briefly in a small saucepan with oil to release some water.
Top frozen (or lightly microwaved) Naan with the squash, oregano and cheese.
Sprinkle with kosher salt.
Broil for a few minutes.


Tomato, Basil and Quattro Formaggio Blend




Turn oven to broil setting.
Slice tomatoes and set on a paper towel to soak up excess water.
Core tomatoes if still very watery.
Layer frozen or lightly microwaved Naan with tomatoes, basil and cheese.
Sprinkle with kosher salt.
Broil for a few minutes.


I hope these Naan pizzas bring excitement to your lunch like they did for me.

Weeknight Pasta Supper

I could make and eat pasta every night. Pasta dishes are most always easy, adaptable to the seasons and a great staple to pair with all kinds of veggies. My friends Leigh shared this recipe she discovered on the "Pioneer Woman" blog. The rich tomato sauce and spinach created a perfect pasta meal for a stormy summer night.

Pasta with Tomato-Blue Cheese Sauce

You will need:

1 pound angel hair pasta

2 tablespoons olive oil

3 garlic cloves, minced

1 whole 28-ounce can diced* tomatoes, drained

dash of sugar

salt and fresh pepper to taste

crushed red pepper flakes to taste

3/4 cups blue cheese

1/2-3/4 cup half & half*

4 cups baby spinach

*I used crushed tomatoes and it tasted wonderful

*The original recipe called for 3/4 cup heavy cream and half & half. I used about 1/2 cup of half & half only, and the creaminess was ample.

Cook pasta according to package.

Heat olive oil in a large skillet over medium heat.

Add minced garlic when hot- be careful not to burn.

Pour in tomatoes, sugar, salt, pepper and crushed red pepper.

Simmer for 10-15 minutes, stirring occasionally.

Reduce heat to lowest temp.

Stir in blue cheese.

Add half & half or heavy cream to your liking.

Taste for seasonings.

Turn off heat.

Toss in spinach just before serving.

Fold in drained pasta and serve.

Asian Three Bean Salad

I have whipped up this side salad 100 times in the past few years. The gingery apricot asian flavors are awesome and the beans make it a healthy snack, meal or side.

Asian Three Bean Salad

You Will Need:

1 pound of string beans, trimmed and cut into 1 inch pieces

1 can black beans, rinsed and drained

1 (10-ounce) bag frozen shelled edamame

3 tablespoons of rice wine vinegar

3 tablespoons canola oil

1 teaspoon of freshly grated ginger

1 tablespoon sugar

1/4 cup 100 percent fruit apricot preserves

2 scallions, sliced

salt

Boil water in a pan.

Add frozen edamame and green beans.

Blanch for a few minutes.

Drain immediately and rinse with cold water.

Refrigerate with black beans while you prepare the dressing.

Whisk oil, vinegar, apricot preserves, sugar and ginger in a small bowl.

Add scallions.

Drizzle on beans and toss to coat.

Season with coarse salt.

Rethinking Salad

I love salad but hate that most have to be eaten immediately to avoid sogginess. This salad is a perfect make-ahead dish because the vegetables stand up to the dressing. If you plan to make ahead and want the romaine strips to be extra crispy, add them just before eating.



Lemony Zucchini, Chickpea and Lima Bean Salad

You will need:
1/2 cup fresh or frozen lima beans, blanched*
1/2 cup drained canned chickpeas, rinsed
1 zucchini, quartered lengthwise and cut crosswise into slices
1/2 small red onion, halved and thinley sliced
2-3 romaine leaves cut into thin strips
1 ounce Parmesan cheese, broken into small chunks
1 tablespoon chopped basil
4 1/2 teaspoons fresh lemon juice
3 tablespoons good extra-virgin olive oil
1/8 teaspoon red pepper flakes
3/4 teaspoon kosher salt
pepper to taste

Combine lima beans* chickpeas, zucchini, onion, romaine, Parmesan and chopped basil.
Add lemon juice, oil, red pepper flakes, salt and pepper.
Toss to combine.

* Morgan- to blanch, drop the frozen lima beans in boiling water and drain. Soak in ice water immediately.

Wine Cake

BASICALLY A BLOOD SUGAR SKY ROCKETEER.

-Colleen Williams

But Oh so good and easy!

Mama Trish's Wine Cake

1 box Duncan Hines yellow cake mix

1/4 c brown sugar

1/4 c white sugar

1 box vanilla pudding instant mix

2 teaspoons cinnamon

4 eggs

3/4 c water

3/4 c oil

1/2 c white wine (really any kind)

Preheat oven to 350 degrees.

Mix the above ingredients by hand or hand mixer.

Grease a bundt pan.

Pour into pan.

Bake for one hour.

When cake comes out of the oven...

Melt 1 stick butter into 1 cup sugar and 1/4 cup wine.

Pour over hot cake.

Cool.

Flip out of pan onto plate and serve.

WOW it's good!