Scallop Ceviche

Scallop Ceviche

This easy ceviche has an unusual tropical flavor that’s rich and light at the same time.  The recipe calls for scallops but it’s also nice with conch, abalone, snapper, or even shrimp.

1 1/4 lbs. sea scallops

1/3 cup fresh squeezed lemon juice

3 Tbl. fresh squeezed key limejuice

3 Tbl. fresh squeezed orange juice

2 tsp. fresh grated ginger

2 serrano chiles, minced

zest of 1 lime

1/2 bunch cilantro, chopped fine

1/2 cup chopped green onion

1/2 cup finley diced red bell pepper

2 cloves garlic, minced

3 Tbl. extra virgin olive oil

Dressing:

1 large ripe haas avocado, chopped

1 Roma tomato, peeled, seeded and chopped fine

1 Tbl. finley chopped cilantro

1 Tbl, finley chopped white onion

1 Jalepeno chile, seeded and minced

1 clove garlic, minced

Juice of 1 key lime

pinch of dark brown sugar

1 1/2 Tbl. extra virgin olive oil

Salt and fresh ground black pepper to taste

Rinse the scallops under very cold water and dry with a paper towel.  Cut the scallops in thirds creating short rounds.  In a large non-reactive bowl mix togther the lemon juice, limejuice, orange juice, ginger, serrano chile, and lime zest.  Mix well then add the sliced scallops.  Gently stir, cover and refrigerate for 1 hour or until the scallops turn white.  Add the cilantro, green onion, red bell pepper, and olive oil.  Cover and refrigerate for 2 - 3 hours. 

Gently fold all dressing ingredients together and then season to taste.  Using a slotted spoon divide the ceveche between six plates.  Spoon the dressing over the seviche and then drizzle a little of the ceviche marinade.  Serve with ice cold Mexican beer and fresh key limes. 

Serves 6

Watermelon Salad

Watermelon Salad

1 1/2 quarts seeded, cubed watermelon

1/2 cup red onion, Julianne, rinsed under cold water for 10 seconds

3/4 cup crumbled feta cheese  

1 cup chopped fresh Basil or Arugula

1 Tbl. Balsamic vinegar

2 Tbl. Extra Virgin Olive oil  

Directions;

In a large bowl, combine the watermelon cubes, red onion, feta cheese, and basil. Drizzle balsamic vinegar and olive oil over salad, and toss to blend.

*A handful of pitted Kalamata olives are also very nice with this salad

Mandarin Orange and Fresh Spinach Salad with Poppy Seed Vinaigrette

Mandarin Orange and Fresh Baby Spinach Salad with Poppy Seed Vinaigrette

1 1-Lb. Bag baby Spinach
4 slices Bacon, fried, drained and crumbled
4 OZ Blue cheese, crumbled
2 Tbl. Red onion, diced and rinsed under cold water for 10 seconds
1 8oz can Mandarin oranges


1. Remove spinach from bag, rinse well, tear off the stems and tear leaves into bite-sized pieces. Add all other ingredients, toss. Serve with Poppy Seed Vinaigrette.

Poppy Seed Vinaigrette;

1 Tbl. Poppy seeds

3 Tbl. Balsamic vinegar

3 Tbl. Sherry vinegar

1 Tbl. Orange liqueur

Juice of 1 orange

2/3 cup Extra Virgin Olive oil

1/2 tsp. Sugar

1 Tbl. Fresh thyme, finely chopped

pinch of Cayenne Pepper

1/2 tsp. Salt

1/2 tsp. Fresh ground pepper

Oven Roasted Broccoli and Cauliflower

Oven Roasted Broccoli and Cauliflower

This easy recipe is unbelievable!  I find myself craving Oven Roasted Broccoli and Cauliflower.  You can toss in what ever vegetables you have in the fridge!

Drizzle a little Olive oil over the broccoli and cauliflower Kosher, salt and black pepper to taste and toss well.  Bake, on a sheet pan, for 35 - 45 minutes at 400f.  It should look crunchy and a little dried out, but trust me it's delicious.

Grill-roasted Baby Vegetables

 Grill-roasted Baby Vegetables

By roasting this in your grill, you get the light smoky flavor of barbecues of the past.

5-8 Assorted baby vegetables per guest

Extra virgin olive oil

Kosher salt

Fresh-ground black pepper

1. Place the vegetables in a large baking dish.  Lightly drizzle with olive oil and sprinkle with salt and pepper.  Grill roast for 30 minutes in a grill indirectly, or an oven, preheated to 375°.  Or grill directly to desired texture.

2. Let cool 5 minutes and serve.

Summer Vegetable Salad

Summer Vegetable Salad

Well the garden is coming in.  I thought I'd post this great recipe from our TV show, The Sonoran Grill.  It's delicious, easy to make, light and unexpected! 

1 LB New potatoes, quartered

1/2 LB Sugar snap peas, trimmed

1/2 LB Green beans, cut into 2" pieces

1/2 LB Carrots, cut diagonally into 2" pieces

1/3 C Sauvignon Blanc wine

1 C Fennel, julienne (reserve the fronds)

1 Red onion, thinly sliced

3 TBL Balsamic vinegar

1/2 C Black olives, pitted

1 PT Cherry tomatoes

2 TBL Fennel fronds, chopped

1/4 C Italian parsley, chopped

Salt and pepper to taste

1. Separately steam the potatoes and carrots and the beans and sugar snap peas until tender and place them in a large bowl.  Pour in the Sauvignon Blanc and toss gently.

2. Add the onion and julienne fennel then sprinkle with the vinegar and toss gently.  Add the tomatoes, olives, fennel fronds, and parsley.

3. Salt and pepper to taste.  Toss gently and serve.

Minted carrot salad w/ lemon vinaigrette

Minted carrot salad w/ lemon vinaigrette

This easy salad is fantastic!

2T fresh lemon juice

2t olive oil

1t brown sugar

4 lg carrots shredded

1 c golden raisins

3Tchopped fresh mint

Whisk lemon, oil and sugar together.  Toss carrots, raisins in a non reactive bowl.  Drizzle carrot mixture with dressing and if time allows let stand 30 mnutes.

Sonoran BLT Salad and the Caesar Salad

I get asked, quite often, " What do you do with the left over bread?"

Sonoran BLT Salad

This is my Sonoran twist on the Italian favorite, Panzanella.  It’s a great summer time salad.  When we take it to a barbecue we just call it BLT Salad. If we serve it at dinner… well that’s a different matter.  It’s then called Sonoran Panzanella.

Salad:

4 cups assorted small tomatoes, like cherry, grape and yellow pear

2 Tbl. Canola oil for frying

4 cups good crusty French or Italian bread cut into ¾ inch cubes and dried overnight

6 slices thick-cut hardwood smoked bacon, chopped and then fried, drippings reserved

1 poblano chile, roasted skinned and chopped

½ avocado, peeled, seeded and chopped

1 cup watercress leaves, rinsed well

2 cups romaine lettuce, chopped

Dressing:

¼ cup balsamic vinegar

1 tsp. Salt

1 tsp. Black pepper

2 Tbl. *Chiffonade of basil leaves

1 Tbl. *Chiffonade of mint leaves

3 Tbl. Extra virgin olive oil

Fresh grated Parmesan cheese for topping

Cut the tomatoes into bite size pieces.  I cut the cherry tomatoes in quarters and the smaller tomatoes in half.  In a hot pan, fry half of the tomatoes in the canola oil until they start to brown and dry out a little, remove from pan and set aside to cool.  In a large serving bowl, toss the dried bread in the bacon drippings.  In a separate bowl whisk together all dressing ingredients, except the oil.  Then drizzle in the oil while whisking to emulsify.  Add all other salad ingredients to the bread and toss well.  Drizzle in the dressing and toss again.  Serve on chilled plates topped with a little fresh grated Parmesan cheese and a good, cold, crisp, Sauvignon Blanc or Pinot Gris.

Serves 6 to 8

Chiffonade is a fancy French cook term for laying leaves on top of one another, rolling them up like a cigarette and then cutting them, the short way very finely.  Heck you’ve probably been chiffonading for years and didn’t even know it!

Caesar Salad

This famous salad is not Italian, but rather a true treasure of Baja.  Originally from Tijuana, Mexico, it was created by the famous chef Alex-Caesar Cardini, who first called it “Aviator’s Salad”, in honor of the pilot’s from Rockwell Field Air Base in San Diego California that frequented his restaurant.  Later it was called The “Caesar” Salad in honor of Cardini.  Many recipes call for lemon juice but I believe this original recipe which uses Key limejuice is has a much fresher taste.

10-12 Fresh romaine lettuce leaves

1-cup Garlic croutons

1/3 cup freshly grated Parmesan cheese

Caesar dressing;

3 cloves fresh garlic

6 flat anchovy fillets, drained and minced  or 1 Tbl Anchovy paste

* Yolk of 1 fresh large egg

1 Tbl. fresh squeezed key limejuice

1 tsp. Worcestershire sauce

1/2 tsp. freshly ground black pepper

Pinch of salt

Pinch of crushed red chile

1/4-cup extra virgin olive oil

Rinse lettuce well and dry in a salad spinner. 

Tear into bite size pieces and place in the refrigerator for at least 1/2 hour.  Refrigerating makes the lettuce crisper.

Rub the salad bowl with the garlic and then mash it into a paste.  Add the anchovies, egg yolk, limejuice, Worcestershire sauce, pepper, salt and red chile.  Mash and mix well.  Then whisk in the olive oil. 

Toss together lettuce, half of the croutons and half of the cheese.  Toss again.  Place salad on serving plates and sprinkle top with remaining cheese and croutons.  Offer fresh ground black pepper.

*Authors note; Eggs can contain dangerous bacteria, if the eggs in your

area have been known to have this problem, or if you are concerned at all,

Substitute eggs with 1 Tbl. heavy cream.  The flavor change is minimal.

Serves 4

Authentic Caesar Salad

Caesar Salad

This famous salad is not Italian, but rather a true treasure of Baja.  Originally from Tijuana, Mexico, it was created by the famous chef Alex-Caesar Cardini, who first called it “Aviator’s Salad”, in honor of the pilot’s from Rockwell Field Air Base in San Diego California that frequented his restaurant.  Later it was called The “Caesar” Salad in honor of Cardini.  Many recipes call for lemon juice but I believe this original recipe which uses Key lime juice is has a much fresher taste.

10-12 Fresh romaine lettuce leaves

1-cup Garlic croutons

1/3 cup freshly grated Parmesan cheese

Caesar dressing;

3 cloves fresh garlic

6 flat anchovy fillets, drained and minced  or 1 Tbl Anchovy paste

* Yolk of 1 fresh large egg

1 Tbl. fresh squeezed key lime juice

1 tsp. Worcestershire sauce

1/2 tsp. freshly ground black pepper

Pinch of salt

Pinch of crushed red chile

1/4-cup extra virgin olive oil

Key or Mexican Limes are smaller but much sweeter and less acidic

Rinse lettuce well and dry in a salad spinner.  Tear into bite size pieces, (cutting with a steel knife will cause the lettuce to rust much faster) and place in the refrigerator for at least 1/2 hour.  Refrigerating makes the lettuce more crisp.

Rub the salad bowl with the garlic cloves and then mash it into a paste or use a garlic press.  Add the anchovies, egg yolk, lime juice, Worcestershire sauce, pepper, salt and red chile.  Mash and mix well.  Then whisk in the olive oil. 

Toss together lettuce, half of the croutons and half of the cheese in the dressing.  Place salad on serving plates and sprinkle top with remaining cheese and croutons.  Offer fresh ground black pepper.

*Authors note; Eggs can contain dangerous bacteria, if the eggs in your

area have been known to have this problem, or if you are concerned at all,

Substitute eggs with pasteurized eggs or 1 Tbl. heavy cream.  The flavor change, from the cream, is minimal.

Serves 4

Fresh Spring Greens with Sweet Chile Pecans Raspberries and Maytag Blue Cheese

This salad is so elegant and easy to make. It’s the perfect way to start that special meal.

1 Lb. spring mix (assorted baby lettuces)

Raspberry Vinaigrette

3 heaping Tbl. fresh raspberries

3 heaping Tbl. sweet chile pecans (recipe below)

2 Tbl. crumbled Maytag blue cheese

2 Tbl. chopped red onion, rinsed under cold water

Raspberry vinaigrette;

1-1/2 C Fresh raspberries, plus a few extra for garnish

3 Tbl. Raspberry vinegar

2 tsp. Brown sugar

1 tsp. Soy sauce

1 tsp. Fresh-squeezed lemon juice

1/4 tsp. Ground thyme

1/2 C Extra virgin olive oil

1. Puree all ingredients, except oil, in a blender.  While blender is running, slowly add oil. 

Rinse the spring mix very well in cold water and then dry in a salad spinner.  Toss 1/4 cup vinaigrette with the  spring mix in a large serving bowl.  Add all other ingredients and gently toss.  Serve immediately

Serves 6

Sweet Chile Pecans

These are an easy snack.  Folks eat them like candy and they are out of this world as a substitute for croutons.

1/4 cups sugar

1/2 tsp. salt

1 tsp. paprika

2 tsp. canola oil (or any neutral flavored oil)

1 cups whole pecans

In a mixing bowl add together half of the sugar, the salt and spices, mix well.  In a large heavy frying pan heat the oil.  Lightly brown the nuts stirring constantly until they release their fragrance (about 2 minutes, be careful they will burn very quickly).  Sprinkle in the remaining sugar, shaking the pan constantly to keep the nuts from burning.  When the sugar melts and caramelizes stir well and remove from heat.  Immediately toss the nuts in the sugar spice mixture separating them with two forks to avoid burning your fingers (Remember if the sugar cools down it will set).  Once cooled down, keep in an airtight container.

Makes 1 cup

Chicken Soup Recipe

Chicken Soup

The secret to making good chicken soup is making good chicken broth. Start with an older chicken, preferably a "Grade A" whole roaster, fresh, not frozen. Freezing sucks up and dries out the natural juices. The outside of the chicken should be white not yellow. Chicken should smell fresh and clean. Wash the chicken with fresh lemon juice as soon as it gets home. Cut up 2 fresh lemons per bird and rub all over and in side, do not rinse off lemon.

Stock

2 Whole large fresh chickens

1 GAL Pure water

4-6 Fresh lemons

2 12-OZ CANS Chicken broth

2 White onions with skin, cut in half

3 Fresh carrots washed and sliced

3 Celery ribs with leaves, coarsely chopped

5-6 Sprigs fresh parsley

1/4 TSP Crushed red pepper

6 Whole cloves

2 Bay leaves

2 TSP Dried thyme

8 Whole black peppercorns

2 TSP Salt

Soup

2 BUNCH Fresh spinach, washed

1 BUNCH Fresh cilantro, washed and diced

1 14-OZ CAN Tomato, diced (I like S&W brand.)

5 STALKS Finely diced celery

Garnish

Lemon wedges

1 White onion, chopped fine

Chile tepins

1. Use a fresh lemon half to rub down your cutting board. Cut the chicken in half, then remove leg, thigh, wing and breast. Repeat this step with other half and other bird. Remove any fatty looking skin and discard. The next step may be omitted but I highly recommend it. With a heavy cleaver break the bones in the legs, thighs, wings, backs and breast.

2. In a very large stock pot place all chicken, spices and vegetables for broth. Open cans of chicken broth remove fat and add to stock pot, add pure water to cover chicken. Over med. heat bring to a slow boil reduce heat and then simmer for 1-1/2 hours.

3. In the first hour of cooking place the pot half on and half off the burner and do not stir this will cause the impurities to rise to the side away from the heat, a froth will appear, remove with a large spoon and discard. Remove from heat. With large slotted spoon remove all large pieces chicken from broth and pour remaining liquid through a strainer into bowl. Place in refrigerator to cool. Remove all meat from bone -- be careful to check for small pieces of bone. Cut meat into 1/2" cubes. After broth has cooled down spoon off all fat that has risen to top.

4. Pour broth into large stock pot, add chicken, celery and tomato. Over medium-low low heat, simmer for 45 minutes, until celery is tender. Salt to taste. In a large soup bowl place approximately 10-15 spinach leaves and 1 teaspoon chopped cilantro. Ladle in soup and serve immediately. Serve with lemon wedges and chopped white onion, and chili tepins.

Tortilla Soup

Tortilla Soup

Purfect for this soup weather... easy and delicious!

2 lbs. Pork shoulder, cut into 3/4 inch cubes

2 Tbl. corn oil

1 white onion, chopped fine

2 cloves garlic, minced

12 roma tomatoes

6 cups chicken broth

1 poblano chile, roasted, peeled and chopped

1 jalapeno, seeded and minced

2 cloves garlic, minced

1/2 tsp. ground cumin

1 tsp. mild chile powder

3/4 tsp. black pepper

10 corn tortillas cut into very thin strips

Garnish:

Queso ranchero

chopped cilantro

white onion, finely chopped

key limes, cut into wedges

Chile tepins

In a large soup pot sauté the pork until it starts to brown then add the onion and garlic and continue sautéing until onions are starting to brown.

This next step may sound like a pain, but it just takes a few minutes and is well worth it. While pork is browning (or before), turn the tomatoes upside down and cut an 1 inch x across the bottom of each tomato, just through the skin. Fill a small sauce pan with water and bring it to a boil. While the water is coming to a boil fill a medium mixing bowl with ice and then add water to fill. Drop the tomatoes, one at a time, into the boiling water for 20 seconds. Remove from the boiling water with a slotted spoon and plunge into the ice water bath. Using the edge of a paring knife Remove the core and skin. Cut the tomato in half, from top to bottom, and squeeze out all the seeds and juice. Cut the tomatoes into 1/2 inch chunks. Add the tomatoes, chicken broth, poblano chile, jalapeno, garlic and spices to the pork and onions. Bring to a boil and then reduce heat and simmer for 45 minutes. Fill soup bowls about half full with tortilla strips and then ladle in soup to fill. Place garnish in little bowls on the table; allowing your guests to garnish to their own taste.

Tabouli salad with Cucumber yogurt sauce

Tabouli salad with Cucumber yogurt sauce

I did a little comercial today and we made a dish of quonia with middle eastern flavors. It reminded me of this wonderful dish that works well when it just too darn hot!

Tabouli salad

1 C Bulghar wheat, dry

1-1/2 C Water, boiling

1-1/2 TSP Kosher salt

Dressing

1/4 C Olive oil, extra virgin

1/4 C Lemon juice, fresh-squeezed

1 TBL Lime juice, fresh-squeezed

2 CLOVES Garlic, finely minced

1/2 TSP Mint, dried

Finish

1 C Plum tomatoes, diced

1 C English cucumber, diced

1/2 C Scallions, chopped fine

1 BUNCH Italian parsley, chopped fine

2 TSP Kosher salt

Fresh ground black pepper, to taste

Cucumber yogurt sauce

1-1/2 C English cucumber, peeled

1/2 PINT Sour cream

1/2 PINT Yogurt

2 CLOVES Garlic, minced fine

1 TBL Mint, dried

Salad

1. Pour the bulghar into a mixing bowl, then add the salt and pour in the boiling water.

2. Cover with plastic and let soak for 30 minutes.

3. Whisk dressing together and stir into the bulghur.

4. Allow flavors to blend in the refridgerator for three hours.

5. Carefully stir in finishing ingredients.

6. Taste to correct seasoning.

Sauce

1. Shred cucumber with a cheese grater.

2. Combine all ingredients and allow to chill in the refrigerator for a few hours before serving.

Tabouli Salad

Tabouli Salad

This easy dish is just right for those days when it's too darn hot to eat or cook. It's light an so delicious, but not filling!

1 C Bulgar wheat, dry

1-1/2 C Boiling water

1-1/2 TSP Kosher salt

Dressing

1/4 C Extra virgin olive oil

1/4 C Fresh-squeezed lemon juice

1 TBL Fresh-squeezed lime juice

2 CLOVES Garlic, finely minced

1/2 TSP Dried mint

Finish

1 C Plum tomatoes, diced

1 C English cucumber, diced

1/2 C Scallions, chopped fine

1 BUNCH Italian parsley, chopped fine

2 TSP Kosher salt

Fresh ground black pepper to taste

1. Pour the Bulgar into a mixing bowl, add the salt and pour in the boiling water. Cover with plastic and let soak for 30 minutes.

2. Whisk dressing together and stir into the Bulgar. Allow flavors to blend in the refrigerator for 3 hours.

3. Carefully stir in finishing ingredients, taste and correct seasoning if needed.

Chocolate Ganache

Chocolate Ganache

This amazing with fresh mango slices!

1/3 C Heavy cream

1/2 C Semi-sweet chocolate, chopped

1 TSP Grand Mariner

1. In a double boiler, heat the cream just until it simmers.

2. Add the chocolate.

3. Remove from heat and stir with a robber spatula until chocolate is fully melted.

4. Drizzle in the liqueur and stir.

5. Serve warm. Use for dipping fruit, cake, or anything that can use a bit of chocolate

The Devil's Pasta Salad

The Devil's Pasta Salad

This is the Pasta salad we’ve been serving for the past 25 years. This is the recipe that is most requested by vegetarians the flavors are amazing! Try it at your next barbecue or pool party.

Vinaigrette

1/3 C Red Wine Vinegar

1/2 C Chopped Cilantro

1 1/2 TSP Dijon Mustard

1 1/2 TSP Dark Brown Sugar

2/3 C Olive Oil

2 CLOVES Garlic, minced

1 1/2 TSP Salt

1 TSP Ground Black Pepper

Salad

3 C small pasta (orzo is a good choice!)

1 Yellow and Red Bell Pepper cut into 1/4" pieces

2 Habanero Chiles Diced (add the seeds for unreasonable heat)

1 C Whole, medium, pitted, olives

1 C Golden Raisins

1/2 C Chopped Italian Parsley

1/3 C Diced Red Onion

10 OZ Frozen Sweet Peas, cooked and chilled

Salt and Pepper to taste

1. Cook the pasta in salted boiling water for 8-10 minutes until just tender.

2. Remove from water, rinse well in warm water and drain.

3. In a large salad bowl whisk all vinaigrette ingredients except oil together and then drizzle in the oil while whisking.

4. Add the orzo and toss well.

5. Add all other ingredients, toss again.

6. This salad is best if chilled over night in the refrigerator to allow the flavors to marry.

7. Serve at room temperature.

Pomodoro Cruda made with Orange Vine-ripened Tomatoes on Angel Hair Pasta

Pomodoro Cruda made with Orange Vine-ripened Tomatoes on Angel Hair Pasta

My friend Kathryn Elswick gave me a bunch of her fresh cherry and grape tomatoes along with a little fresh basil. I had to make this easy dish. Serve it with fresh bread and a good red zinfandel and hold on to your tastebuds! This is about as good as summer eating gets.

3 C Vine-ripened, orange tomatoes (any vine ripened tomato will also work well)

1/2 C Extra virgin olive oil

2 CLOVES Garlic, pressed

1 TSP Crushed red pepper

20 Fresh basil leaves with buds, torn, not chopped

2 TSP Fresh ground Parmigiano Reggiano cheese

Salt and fresh ground pepper, to taste

1 LB Angel hair pasta

1. Cut tomatoes in half (If using red tomatoes, scrape out seeds). Remove core and chop into about 1/2" chunks.

2. Toss all ingredients except the pasta. Cover, refrigerate and let stand for 30 minutes for flavors to blend.

3. Cook the pasta, drain, add a little olive oil and toss.

4. While pasta is still warm, divide between 4-6 plates (depending on appetite) and top with the cold pomodoro sauce. Offer more Parmigiano Reggiano at table.

Simple Smushy Summer Salad

Simple Smushy Summer Salad

Summertime is almost here. Ahh... the winter visitors are starting to head back home and soon we will get a little peace. The streets are quieting down the and soon life here in the desert will come to it’s annual “Sonoran” snails pace. For me, that is the best time of the year. It requires me to slow down and live the way people have been living in the desert for centuries. Drink a little more water, hide from the sun, take a nap and do what little work is needed in the cool mornings or late afternoon. If you’re new to the area and like to sip on a cold beer while doing those little chores, I will give you a trick that the old timers have been using for as long as anyone can remember. Don’t decide until you try it. Iced beer… I mean pouring your favorite beer into a glass of good store bought ice. Yes, it waters down the beer and that’s the point. In fact, you end up drinking almost as much water as beer. Which will make you feel much better due to the fact that alcohol dehydrates. Now that you’ve got your mind around that idea, try this; one half tomato juice, or your favorite Bloody Mary mix, and half beer on ice. The ice re-hydrates you and the tomato juice keeps your potassium up.

I learned this while working construction, in Phoenix, in my early twenties. We would start as soon as there was enough light to see and then we would work through lunch to avoid an extra half hour in the sun. After work we would stop for a cold beer. All the older guys, who were mostly Latinos, would drink their beer on ice, many with tomato juice. When I asked them about it they told me “in the heat straight beer makes you tired!” So I gave it a try, I felt refreshed and so will you.

The heat can ruin your appetite. So summertime meal preparation is also an acquired skill. Light and fresh is the main idea. Combine that with dishes that are easy to prepare and that don’t heat up the house. Now you’re on the right track.

The following recipe is not only easy and refreshing it’s also fun for the kids to help make. Why? When squishing the little tomatoes they squirt all over the place and to a kid, anything that makes a mess is fun.

Simple Smushy Summer Salad

This is great recipe for gardeners that have too many tomatoes on their hands.

3 C Assorted Tomatoes (you know little ones, big ones, in as many colors as possible)

3/4 C Kalamata Olives, with pits

1/2- 3/4 Cups Fresh Arugula Or Basil

For the Dressing

2 TBL Red Wine Vinegar

1/3 C Extra Virgin Olive Oil

Fresh Ground Black Pepper

If using salad tomatoes cut them up first. If using only the little baby tomatoes no need to cut them. Smash the tomatoes, in a large mixing bowl, until broken up but not pulp, with a large fork or potato masher. Smash the olives on a cutting board with a rolling pin and remove the pits. Add to the tomatoes Toss in arugula or basil. Whisk together oil, vinegar and pepper. Stir in just before serving. Salt to taste.

Also great on cold, oiled, angel hair pasta.

Serves 4-6 as a salad