Spinach, Cherries and Smoked Almond Salad with Honey Lime Vinaigrette + Dole Get Up and Grow Tour

There is nothing better than a fresh, flavorful and nutrition packed salad on a warm almost summer day. I take that back, this fresh and flavorful salad can actually be enjoyed year round. Just use dried cherries instead of fresh if out of season. Oh and add a bit of crunch on top of the salad, now you have hit salad nirvana.  This nirvana is achieved when you have the freshest of ingredients on hand in your kitchen.

I have the distinct privilege of being one of eleven food bloggers around the country to be bestowed the honor of being an official ambassadorfor Dole Fresh Fruits and Vegetables for 2015.  Dole had provided me compensation for my time. As always, all opinions expressed in this post are mine.

I am proud to announce the Dole has executed a terrific campaign for 2015 called – “Get Up and Grow”.  The folks at Dole have a mission to help everyone become a happier and healthier YOU.  With any goal, when you write it down and tell other people, you are more likely to achieve that goal.  Dole has provided a pledge that you can find here and you can participate in their rewards program and even wine a trip to the Four Seasons Hotel Westlake Village. Click here for official rules.

Dole is touring 45 Cities in the United States and Canadato demonstrate that a plant based diet can be easy, fun and quite attractive.  Click here to see when they are coming to a city near you.  Knowing the folks at Dole, each of the stops along the tour will be packed with great recipes, tasty treats, fun and tips for a healthier lifestyle.  With each of us making New Years resolutions, this is a way to kick start mid year if you fell off the wagon.  If you have been great all year, they will provide new ideas, recipes and tips to enhance what you are already doing.

So how well do you know your fruits and vegetables?  These fun facts are courtesy of the Dole Nutrition Institute and Jenn LaVerdera, MS, RD, nutrition and health communications Manager for the Dole Food Company:

• Bananas top the charts worldwide.  The iconic yellow fruit is not only North America’s most popular produce, it is also one of the most-purchased single items in the supermarket – not only in the U.S.and Canada but around the world
• Strong to the finish … Cuz I eats me spinach!  Spinach may be one of the healthiest foods on earth, supporting six body systems: heart, eyes, brain, skin, bones and immunity. Popeye’s favorite food may even help maintain mental sharpness and reduce risk of certain cancers, according to preliminary research.
• Eat greens to feed your brain! Folate-packed foods like asparagus and salad greens has been linked to lower risk of cognitive decline and dementia in women.
• Celery can fight breast cancer?  Not only is celery a dieter’s dream at 15 calories per serving – the stalky vegetable contains apigenin, a compound that may prove an ally in the crusade against breast cancer. Scientists from the University of Missouri demonstrated that apigenin delayed onset of tumors by 38%.  
• Strawberries promote heart health. In a study from the University of Toronto, patients at risk for heart disease saw a 13% drop in bad LDL cholesterol after adding three cups of strawberries to their diets. Strawberries also support brain function and are high in vitamin C, fiber and manganese – all for only 45 calories each!
• Grapefruit, a (not-so-hidden) weight-loss secret.  The old “grapefruit diet” has finally been proven by science. Researchers at the Scripps Clinic found that people who ate half a grapefruit with every meal for 12 weeks lost an average of 3.6 pounds, while those who drank grapefruit juice three times a day lose 3.3 pounds. Many subjects lost more than 10 pounds in the study!

Spinach, Cherries and Smoked Almond Salad with Honey Lime Vinaigrette

• 1 (6oz) Bag Dole Baby Spinach
• ½ Cup Cherries, pitted and cut in half
• 2/3 Cup Smoked Almonds
• ½ Cup Crumbled Blue Cheese

Empty the bag of spinach into a large bowl and drizzle the desired amount of vinaigrette over the spinach and toss.  Adorn the top with the cut cherries, almonds and blue cheese.  Serve immediately and enjoy.

Honey Lime Vinaigrette

• ¼ Cup Olive Oil
• 3 Tablespoon Fresh Lime Juice
• 1 teaspoon Dijon Mustard
• 1 Tablespoon Honey
• Pinch of salt and pepper

Add all of the ingredients to a mason jar and shake well.  Keep refrigerated until ready to use.

Smoked Almonds

• 2/3 Cup Almonds
• 2 teaspoon Butter
• 1 Tablespoon Sugar
• 1/2 teaspoon Hickory Smoked Salt

In a medium pan, add the butter and melt over medium heat then add the sugar and stir until combined.  Add the almonds and coat well.  Next add the hickory smoked salt and stir.  Cook for 3 to 4 minutes over medium heat until they become sticky.  Remove from the heat and pour onto a plate to cool.  Break apart if needed.

Peppercress and Basil Pesto | Blogger C.L.U.E. Society

We had some great rain showers yesterday and today in the Bay Area.  Oh how we need the rain here in California – it was such a welcome event.  We just need about 10 to 15 more Spring Showers here to make a dent in this 4 year drought. Speaking of spring, this month’s Blogger C.L.U.E. Society theme is Spring Vegetables.  I have to declare that the spring time vegetable season is simply stunning.  From asparagus to fava beans, the assortment is spectacular.

While I was at the Farmer’s Market over the weekend, I came across peppercress that was front and center at one of my favorite vendors.  I had never had it before, but was simply intrigued and had to purchase a bundle.  It is a peppery-tasting, leafy herb that is similar in flavor to its relative, watercress, which is a member of the mustard family.  It is great in salads or soups. 

This month I was assigned to Alice’s blog – A Mama, Baby and Shar-pei in the Kitchen.  Aliceloves cooking and watching Top Chef – me too.  She loves cookbooks – me too.  She lived in England– I have visited numerous times and love it.  She loves shopping for new kitchen tools – me too. She loves her puppy – I love my puppies.  She loves her hubby – I love my hubby.  She has two darling kids – I don’t, but have four darling nephews.  I have not met Alicein person, but I am sure we would have a lot to talk about if we did.  She has a blog that is filled with delicious delights and I had such a hard time choosing a recipe for this month’s challenge of spring vegetables.  I finally decided on her Pesto recipe but of course needed to add my own touches.  Remember the peppercress – I used that in the pesto and the result was simply divine.  Thank you Alicefor the recipe and inspiration!

Peppercress and Basil Pesto

1 Cup Olive Oil

2 Cup Fresh Basil Leaves, packed firm

2 Cup Peppercress, packed firm

½ Cup Pine nuts

2 Cloves Garlic, minced

1 Cup Parmesan Cheese, grated

¼ teaspoon Salt

10 Grinds of Pepper

Use a blender or food processor to make the pesto.  Add the olive oil, basil leaves and peppercress to the blend and pulse until blended.  Add the pine nuts, garlic, parmesan cheese, salt and pepper and pulse until well blended.  Store in an airtight container in the refrigerator.  Can be stored for 3 to 4 days.

To see other blogger's recipes, click links below:

Asian Fried Quinoa by Kate from Kate's Kitchen

Asparagus and Prosciutto Salad with Lemon Vinaigrette by Heather from girlichef

Asparagus Quiche by Alice from A Mama, Baby and Shar-pei in the Kitchen

Asparagus Salmon Fried Rice by Stacy from Food Lust People Love

Blue Cheese and Bacon Potato Salad by Christiane from Taking on Magazines

Blue Cheese Potato Salad by Lea Ann from Cooking on the Ranch

Broccoli and Cheese Muffins by Kelli from Kelli's Kitchen

Broccoli Cheddar Soup by Azmina from Lawyer Loves Lunch

Caesar Salad with Grilled Romaine by Jean from Lemons and Anchovies

Cheese Soufflé with Garden Salad by Debra from Eliot's Eats

Chicken Tikka Salad by Ramona from Curry and Comfort

Chocolate Strawberry Pound Cake by Kim from Liv Life

Cowboy Vegetable Scramble by Kathy from A Spoonful of Thyme

Creamy Asparagus Soup by Anna from Anna Dishes

Halibut and Spinach en Papillote by Liz from That Skinny Chick Can Bake

Honey Balsamic Glazed Carrots by Rebekah from Making Miracles

Lemon Bars by Anna from Anna Dishes

Maple Soy Glazed Spring Carrots by Lora from Cake Duchess

Peppercress and Basil Pesto by Lisa from Authentic Suburban Gourmet

Pesto by Christy from Confessions of a Culinary Diva

Raspberry and Rhubarb Rustic Tarts by Wendy from A Day in the Life on the Farm

Spring Green Risotto by Lauren from Sew You Think You Can Cook

Alice from A Mama, Baby and Shar-pei in the Kitchen

Christy from Confessions of a Culinary Diva

Port Plumped Cranberry, Baby Kale & Shaved Brussels Sprout Salad with Maple Vinaigrette + DOLE's Healthy Salads and Sides

Time whirls by.  It seems as though we were just putting away our Christmas decorations and yet in just a few days, we will be putting them back up again.  Hubby and I absolutely love this time of year and do our best to make the most of it.  As my hubby always says, the official start to the holiday season is his birthday which is October 9^th.  Although it seems a bit early for the official holiday season, it makes him smile from ear to ear, so in our house that is the “official” start to the holiday season.

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Halloween comes and goes like a blink of the eye, and then there is Thanksgiving.  This is a special holiday in that it is a time to gather with family and friends to reflect on what we are thankful for and spend time with loved ones.  I am thankful each day for my hubby, family, friends, health, career and waking up each day knowing that can hopefully make a difference in someone’s life with doing a kind deed, sharing a fun recipe, making someone smile, assisting with their career or just a general act of kindness.

My mother always taught us growing up that it is easier to be positive than negative – she was absolutely right.  I choose to live my life with the philosophy that the glass is always full, not even just half full.  I am not a Pollyanna, but I do think if we were all a bit kinder to one another, our world would be a better place.

Speaking of a better place, do you have your Thanksgiving Day menu all planned?  Like many folks, we have our traditional dishes we serve on Thanksgiving but are you the type of person that may mix it up year after year.  I certainly am.  Don’t hear me wrong, my Mom makes some extremely tasty dishes that have graced our table for years and it would not quite be the same if they were not there.  However, I do like to bring a new dish or two over to their house each year.

The folks at DOLE reached out to me to ask me if I could create a healthy Thanksgiving recipe using Dole Salads.  I am a huge fan of Dole Salads and have partnered with them on many occasions. For some reason my recipe came to me within minutes of reading the emailed request.  I am fanatical about baby Kale and Brussels sprouts, both of which are products distributed by Dole and I can personally attest to the outstanding quality that Dole has.

Something I have been doing with my holiday salads for years is plumping up dried cranberries in a bit of Port.  The flavor is enhanced and the sense of extra umami is added to the dish. Another key to a tasty salad is to have some crunch, sweet and savory components and lots of texture.  I believe this salad gives you all of that and even more.  It is the epitome of the fall season all on one platter.  I hope that each of you have a blissful, relaxing and tasty Thanksgiving with your family and friends!

Port Plumped Cranberry, Baby Kale & Shaved BrusselsSprout Salad with Maple Vinaigrette

Serves 4

1 Cup Dried Cranberries

½ Cup Port

2 Cups Shaved Brussels Sprouts

2 Cups Tuscan Kale (tightly packed)

2 Cups DOLE Baby Kale (tightly packed)

2 Persimmons, Diced (2 cups)

½ Cup Pumpkin Seeds

1/3 Cup Pomegranate Seeds

To prepare the port plumped cranberries, add the port and dried cranberries to a small sauce pan.  Heat on high until it begins to boil, and then reduce to low heat until almost all of the liquid has disappeared.  Remove from the heat and let cool.

In a large bowl, add the port plumped cranberries, shaved Brussels sprouts, Tuscan and baby kale and toss with the maple vinaigrette.  Next add in most of the persimmon, pumpkins seeds and pomegranate seeds.  Reserve a bit of the persimmon, pumpkin seeds and pomegranate seeds to adorn the top of the salad.

Maple Vinaigrette

½ Cup Olive Oil

1 ½ teaspoon DijonMustard

1 Tablespoon Maple Syrup

2 Tablespoon White Balsamic Vinegar or ChampagneVinegar

Dash of salt and pepper

Add all ingredients to a jar fitted with a lid.  Shake vigorously until all combined.  Let sit for at least 30 minutes to develop flavors.

For more healthy recipes, try Dole’ holiday salads and side dishes:

Roast Turkey Salad with Cranberry Vinaigrette

Make next-day magic with holiday leftovers.  Roast turkey and Brussels sprouts are tossed with grilled Poblano peppers for an infusion of flavor and heat.  Dress with cranberry vinaigrette, and garnish with walnuts and pumpkins seeds.

Vegetable and Kale Au Gratin

Here's a savory dish that will warm your holiday table.  Our version of the classic au gratin adds DOLE Power Up Greens Baby Kale for a contemporary twist.  With layers of butternut squash, sweet potato, carrots, parsnips and Brussels sprouts, each bit bursts with fall flavors. Best when served right from the oven.

Caramelized Pear, Roasted Tomato and Lentil Salad

This fresh fall salad combines the natural sweetness of caramelized pear and roasted tomato, with earthy lentils and tender butter lettuce.  Finished with lemon zest, olive oil and balsamic vinegar, this elegant salad lends a lighter side to holiday meals.

Butternut Squash with Eggplant-Pomegranate Sauce

This salad is a celebration of fall vegetables.  Roasting the butternut squash and eggplant reveals ambrosial flavors that are enhanced by fresh, leafy romaine and tangy pomegranate.  Serve this as a hearty side or a vegetarian main.

Disclosure:  This post was sponsored by DOLE Salads and compensation was given to me.  All opinions are, as always, are my own.  Sponsored posts such as these help behind the scenes at Authentic Suburban Gourmet.  Thank you for visiting and making my blog part of your day.

Almond Pesto, Jalapeno & Garlic Pasta

Pasta is my downfall. I don’t indulge as often as I would like in this soul satisfying dish.  Perhaps it is the al dente texture that sends me over the edge or is it the savory sauce that adorns each strand or is it simply the carbohydrate treat.  It is actually all three.  I am not particular on the shape or size of pasta, just that it is high quality and tasty.

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My latest indulgence is Bucatini.  It is also know as perciatelli, a thick spaghetti like pasta with a hole running through the center.  The name comes from the Italian word buco meaning hole.  It is common through Lazio and particulary in Rome.  The thick consistency makes for a more hearty pasta dish which is fun to eat.  I get a bid bored with the standard red meat sauce – not that I don’t like it, I just yearn for something a bit more interesting and unique.

I recently tested out a recipe for Almond Pesto which did not even have a hint of green.  The end result was a new favorite condiment that I would make again and again.  The light crunch of almonds along with the richness of olive oil and a ribbon of scented garlic throughout made this one great sauce.  With the addition of more garlic and sautéed jalapenos, this was one savory dish that I would make over and over again.  This would be perfect with your favorite cabernet sauvignon.  Bon Appetite!!

Almond Pesto, Jalapeno & Garlic Pasta

Serves 4 to 6

1 lb. Bucatini Pasta

½ Cup Olive Oil

14 Garlic Cloves, peeled and sliced thin

8 Jalapenos (4 green and 4 red), sliced thin

Parmesan Reggiano for garnish

¼ Cup Flat Leaf Parsley, finely minced for garnish

Almond Pesto (see below for recipe)

Cook the pasta according to the manufactures instructions until al dente.  Meanwhile, use a medium sauté pan to cook the jalapenos and garlic.  Add the ½ cup of olive oil to the pan over medium heat then add the slice jalapenos and garlic.  Cook until garlic is soft.  Turn off the heat and remove. 

Drain the pasta and add to a large bowl.  Next add the almond pesto and toss well.  Finally add the sautéed jalapenos and garlic and toss.  Garnish with parmesan reggiano and flat leaf parsley.  Serve immediately.

Almond Pesto

1 Cup Dry Roasted Slivered Almonds

3 Large Garlic Cloves, peeled and sliced

¼ Cup Parmesan Reggiano

½ Cup Olive Oil

¼ teaspoon Salt

In a food processor, add the almonds, garlic and salt.  Pulse until it is like course cornmeal.  Add the parmesan and pulse one to two times.  Then add the olive oil and pulse until a paste consistency.

Wild Mushroom Bites | Friday Night Bites

Life has been quite hectic lately.  Some of you may have noticed that last week the Friday Night Bites series took a hiatus.  The good news is I am back and super excited to share this week’s Friday Night Bites.  I had envisioned this little delight for sometime and finally I am able to share with all of you.  The idea of creating a little box or package out of bread and then serving a delectable mushroom duxelle that adorns the top of each one simply made me smile.

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I have to admit something to all of you – I am a Bravo-holic!  For those of you out there who share the same addition, you know what I mean.  My obsession is with the Bravo Network - from the Real Housewives to Millionaire Matchmaker to Flipping Out to my latest addition – Southern Charm.  I am simply enthralled and amazed by the lifestyles depicted on this show – can this be real? Please chime in if you saw the latest episode where Whitney’s mother Patricia shares her thoughts about her son’s past girlfriends and then shoots down his restaurant idea again.  She exclaims at one point – “It’s kind of pedestrian and banal”.  Her inflections and mannerisms are simply entertaining.  

Hubby and I actually enjoyed these little mushroom bites while watching Southern Charm and being completely entertained.  Bravo in my opinion is the perfect network to enjoy after a long day at work and you simply want to be entertained and amused.  By the way, your favorite Pinot Noir would be the perfect pairing for these appetizers.  Happy Friday Night Bites everyone!!!

Wild Mushroom Bites

Makes 24

Bread Boxes

1 Sourdough Loaf

4 Tablespoon Butter

1 Tablespoon Bourbon

Slice the loaf in half and then cut 7 to 8 sliced of the loaf about one inch thick.  Remove the crusts and then cut into one inch cubes.  Gently remove a bit of the middle of the bread on each cube by pinching and removing about a half inch down each cube. 

In a sauce pan, melt the butter and bourbon together.  Once melted brush onto all sides of the bread cubes and place into an oven that has been preheated to 350 degrees.  Bake for about 10 to 15 minutes or until golden brown.  It is best to rotate every 3 or 4 minutes to brown each side.  Remove and let cool.

Mushroom Mixture

3 oz. Portabella Mushrooms, cleaned and finely diced

2 oz. Shiitake Mushrooms, cleaned and finely diced

2 oz. Oyster Mushrooms, cleaned and finely diced

3 Tablespoon Butter

2 Garlic Cloves, peeled and minced fine

1 Large Shallot, peeled and minced fine

1 teaspoon Fresh Thyme leaves

Salt

Pepper

Flat leaf parsley for garnish

In a large skillet add the butter and let melt over medium heat then add the garlic and cook for one more minute.  Next add the mushrooms and turn the heat up to medium high and cook along with using thongs to toss frequently.  Season with salt and pepper and add the fresh thyme a few minutes into the cooking process.   Cook until a medium brown and fragrant, about 5 to 9 minutes.  Remove from the heat.

To assemble:

Take each bread box and add a heaping teaspoon of the mushroom mixture to each one.  Begin by filling the small hole in the middle then add to top each bread box.  Once all are complete, arrange onto a serving tray and garnish with finely chopped flat leaf parsley and serve.  Perfect to serve at room temperature.

Wild Mushroom Tart

The long holiday weekend has come to an end.  I guess you can call it the end of summer and beginning of fall in a figurative way, although here in the Bay Area, our summer seems to stretch way into October.  It is synonymous with what we call Indian summer; where the summer heat continues.  I particularly enjoy summer extending further into the year and holding off the entrance of fall. Although I enjoy fall, and for that, I can appreciate all seasons, however, there is just something special about summer.

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Perhaps it is the bounty of wonderful fruits, vegetables, long days, warm evenings, sandals and vivid painted toenails.  It is not worrying about having a jacket, taking leisurely walks, a certain light that peers through the windows and less traffic on the roads during the morning commute.  Summer for me is special.  With Labor Day 2013 come and gone, it is time for me to embrace that the seasons will be changing, especially since I have not control over it. 

Fall is a perfectly fine season.  The leaves begin to change color, fall to ground and leave the trees a bit bare.  Some trees stay clothed. Yeah.  The produce at the farmer’s market rotates to squashes, persimmons, beets, chard, apples and pears.  The day light leaves us sooner yet we have magnificent diffused light peering through our windows.  Hubby is quite enamored with the fall light.

With fall making its yearly debut around the corner, I got into the spirit of the season by creating this delightful Wild Mushroom Tart.  The result was a rich, flavorful tart that was perfect with a glass of cabernet sauvignon that has hints of cedar, smoke and dark berry flavors.  It would also be perfect with a glass of Pinot Noir, which would compliment the woodsy flavors from the mushrooms.

What is your favorite season - Spring, Summer, Fall or Winter?

Wild Mushroom Tart

Tart Dough (see below for recipe)

4 oz. Crimini Mushrooms

4 oz. Chanterelle Mushrooms

4 oz. Shiitake Mushrooms

¼ Cup Dried Porcini Mushrooms

2 Shallots

2 Garlic Cloves

2 Tablespoon Butter

2 Tablespoon Olive Oil

2 teaspoon Fresh Thyme Leaves

¼ Cup Crème Fraiche

¼ Cup Heavy Cream

¼ teaspoon Salt

1/3 teaspoon Pepper

2 large Eggs

1 Cup Smoked Fontina Cheese, Grated

¼ Cup Parmesan Cheese, Grated

Add boiling hot water to a medium bowl then add the dried porcini mushrooms.  Let sit for 15 minutes or until soft.  Cut into small pieces.

Pre-heat oven to 375 degrees.

Clean, remove stems and cut the mushrooms into half inch pieces.  Add butter and olive oil to a large skillet and melt butter on medium heat.  Add the mushrooms to the pan and toss together with the butter and olive oil.  Season with the salt and pepper.  Let cook until soft, about 5 to 10 minutes.  Set aside.

To a large bowl add the eggs and beat until blended.  Next add the thyme, cream, crème Fraiche and parmesan cheese and mix well.  To this, add the cooled mushrooms and stir and add half of the smoked fontina cheese.  (If you can’t find smoked fontina, regular fontina is simply perfect.)  Add this mixture to the pre-baked tart shell.  Sprinkle with the remaining fontina cheese.

Add to the 375 degree oven and cook for 30 to 35 minutes.  The top should be golden brown and firm to the touch.  Let cool about 10 minutes and then cut into desired sized slices and enjoy.

Tart Dough

1 ½ Cup Flour

½ teaspoon Salt

6 Tablespoons Butter, chilled and cut into small pieces

2 Tablespoon Shortening

3 Tablespoon Water, ice cold

Add the flour, salt, butter and shortening to a food processor and pulse lightly until the butter and shortening resembles very small peas.  Add the chilled water and pulse until it forms together.  Remove and add to a 10 inch tart pan.  Using your fingers press the dough to form a completely covered tart pan.  Chill for 30 minutes. 

Poke the tine of a fork around the bottom of the tart and bake for 10 to 15 minutes in a 375 degree oven.  Remove and let cool.  Press down any sections that puffed during baking process.

Corn Fritters with Spicy Tomato Salsa | Friday Night Bites

Summer is a special time in the San Francisco Bay Area.  You are probably thinking why?  Well let me tell you why.  A small town about 35 to 45 minutes away from me produces some of the best corn.  The small town is Brentwood, California.  Not the Brentwood in Southern California where the infamous OJ is from.  It is the delightful town of Brentwoodin Northern California.  You can go to restaurants around the Bay Area and notice that dishes highlighting this spectacular corn are on the menu.

After visiting my local farmers market over the weekend, I had to pick up some corn from Brentwood.  It was $2.00 for three ears of this sweet, tasty corn.  Quite frankly, I can eat it raw sliced right off the cob, it is that good.  Corn Fritters have long been on my “recipes to make” bucket list.  I began researching the internet for different ways to make a corn fritter.  Some will fry in oil, which is tasty but not good for the waistline.  Others will pan fry with a touch of oil, so I decided to pursue that route for this recipe.

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I am a bit obsessed with the tiny orange tomatoes that are in season right now.  They are like candy, since they are so sweet and simply perfect.  I wanted to add something to my corn fritter but not a heavy sauce – a spicy salsa was the ticket.  The combination of the fresh corn fritter and the bright sweet yet slightly spicy salsa was a brilliant pairing of flavors. 

You could make tiny fritters that are more appetizer friendly or make a single larger size fritter.  I would suggest making to order so they are hot and crispy.  A great pairing for this would be a Pinot Noir or a Sancerre.  Here’s to wishing you Happy Friday Night Bites!

Corn Fritters

12 large or 24 appetizers

4 Cups Fresh Corn Kernels (about 3 to 4 ears of corn)

¾ Cup Flour

2 Eggs

1/3 Cup Milk

1 teaspoon Baking Powder

1 teaspoon Salt

½ Cup Scallions, minced (white and green parts)

1 Jalapeno, seeds removed and cut into tiny dices

Olive oil for cooking

To prepare the corn, remove the husks and silks.  On a large cutting board use a sharp knife to cut the kernels.

In a small bowl combine the milk and eggs and mix well.  Set aside.

In a large bowl, add the corn, flour, baking powder, salt, scallions and jalapeno.  Mix well.  Next add the egg and milk mixture and stir until well combined.

To cook, use a large skillet and lightly cover the bottom of the skillet with olive oil.  Heat over medium.  Place the desired amount of corn mixture and lightly compress to flatten.  Cook for about 3 minutes and then using a spatula, flip to cook the other side.  Both sides should be a golden brown.  Lightly sprinkle with salt and serve with the spicy tomato salsa.

Spicy Tomato Salsa

1 ½ Cup Orange Cherry Tomatoes

1 Jalapeno, seeds removed and cut into tiny dices

2 Scallions, minced (white and green parts)

3 Tablespoons Olive Oil

1 Tablespoon White Balsamic Vinegar

¼ teaspoon Garlic Powder

½ teaspoon Salt

8 Grinds Fresh Ground Pepper

Add all of the ingredients above to a medium bowl and lightly toss together.  Serve with the Corn Fritters.

Grilled Cauliflower with Arugula Chimichurri | Friday Night Bites

Happy 4^th of July Everyone!  Today is the day our wonderful country celebrates Independence Day where we declared independence from Great Britain back in 1776.  Typically it is associated with fireworks, parades, barbecues, picnics, parties, baseball games and family gatherings.  We live in a great nation and I am thankful everyday for all that we have.  However you decide to celebrate, I wish that you enjoy every minute.

Hubby and I ventured to the farmer’s market last weekend.  There is a bounty of wonderful fruits and vegetables during this time of year.  It was hard to contain myself from wanting to buy way too much. The multiple colored cauliflower is such an eye catching veggie and can be prepared in so many ways.  I had a vision when I purchased a head of purple, yellow and green cauliflower.

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Why not blanch quickly, toss with a ting of olive oil and then grill to perfection.  Between the grill marks and the infusion of smoke, these little colored gems were simply the perfect snack.  Oh, of course I had to bring it up a notch by making some Arugula Chimichurri to dip the grilled cauliflower. It was also the perfect Friday Night Bite.  Both healthy and delicious, it did not last long on the plate.  You can prepare as much or as little cauliflower as you like then dip into the tasty Arugula Chimichurri Sauce. Enjoy!

Grilled Cauliflower with Arugula Chimichurri

1 Head of Cauliflower or 1/3 of each colored cauliflower

Olive Oil

Salt

Pepper

Separate the florets of cauliflower and trim the ends neatly.  Place desired amount into a bowl with about ½ cup water.  Steam in the microwave by cooking on high for about 3 minutes, then remove and drain the water and pat each one dry.  In the same bowl drizzle olive oil over the cauliflower until coated and toss.  Sprinkle with salt and pepper.

Heat your indoor or outdoor grill.  Place the cauliflower florets on the grill and cook for about 5 minutes and turning often to have even grill marks.  Remove to cool slightly. Serve with the Arugula Chimichurri Sauce.

Arugula Chimichurri Sauce

3 Cups packed Arugula Leaves

4 Garlic cloves, minced

1 Shallot, minced

½ Cup Olive Oil

2 Tablespoons Sherry Vinegar

1 teaspoon Dried Oregano

1 teaspoon Red Pepper Flakes

Salt to taste

Pepper to taste

Using a food processor, add everything except the Arugula leaves and pulse until creamy.  Next add the Arugula leaves one cup at a time.  Taste and then season with salt and pepper.

Butternut Squash Lasagna with Shiitake Mushrooms

A couple weeks ago I hosted an intimate dinner party at my house for friends.  At first I thought let’s go formal and sit in the dining room, then I changed my mind.  Several weeks ago, our “mini kitchen make over” was complete and why not enjoy the fruits of our labor.  The makeover began with the death of our refrigerator.  The counter depth fridge was replaced with my absolute dream refrigerator – the sub-zero.

To accomplish the installation, we needed to remove a cabinet, build a frame and add a small faux cabinet above.  The end result was a beautiful new refrigerator and with the removal of the cabinet, the kitchen began to appear larger and brighter.  When we purchased our house new eleven years ago, we opted for a Viking cook top with a built in BBQ.  Not until years later, did we realize the hood above was significantly underpowered.  Each time we would barbeque the house would fill with smoke and it became ultimately un-useable.  After doing some investigation, the builder has installed an under-powered motor with the hood.

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Next step in the remodel was to remove another cabinet and add a larger professional hood and a super powerful motor.  Now barbequing doesn’t produce any smoke and hubby can’t even smell what I am cooking. That is one powerful engine. Smile.

The house came with hickory cabinets, which would not have been my first choice, but I have grown to accept them and actually like them now.  We added a mahogany kitchen island with granite top from Crate and Barrel to offset the light cabinets.  The final step in this mini-remodel was to update the bar stools, kitchen table and chairs all in dark mahogany leather for the bar stools and kitchen chairs.  The end result is an updated kitchen that I now LOVE and we did it for relatively low cost versus starting from scratch.

The overall dinner party was a success and it was very rewarding to eat in the newly remodeled space with good friends.  The main dish was this Butternut Squash Lasagna with Shiitake Mushrooms from FoodieCrush who adapted it from Giada DeLaurentis.  I changed it slightly and the overall outcome was pure delicious-ness!

Butternut Squash Lasagna with Shiitake Mushrooms

¼ C. Olive oil

2 pounds of butternut squash, peeled, seeded, and cut into 1-inch cubes

1/2 cup water

½ t. Almond extract

1 ½ pound shiitake mushrooms, sliced

¼ cup butter + 1 T. Butter

¼ cup all-purpose flour + 1 T. flour

4 cups whole milk

4-5 good grates of fresh nutmeg

1 cup fresh basil leaves

1 package no-boil lasagna noodles (use more if needed)

3 – 4 cups shredded mozzarella cheese

2 cup ricotta cheese

1 cup grated Parmesan cheese

Salt and pepper

Preheat to 375 degrees F.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the squash, toss with oil, season with salt and pepper and then pour the water into the skillet. Cover and simmer over medium heat until the squash is tender about 15-20 minutes. Cool slightly and then transfer the squash to a food processor. Add the almond extract.

Heat another large skillet over medium heat and add 3 tablespoons of olive oil. Add the mushrooms and sauté for 8-10 minutes, stirring occasionally. Add more olive oil if needed. Season with salt. Remove from pan and set aside.

Melt the butter in a medium-size saucepan over medium heat and add flour and whisk for 1 minute. Gradually whisk in the milk and bring to a gentle boil over medium-high heat then reduce heat to medium and simmer until the sauce thickens slightly about 5 minutes. Add in grated nutmeg. Cool slightly. Transfer half of the sauce to a blender and add the basil. Mixture will be hot so place a towel or cloth over top of blender so mixture doesn’t explode. Blend until smooth then return the basil sauce to the sauce in the pan and stir to blend. Season with salt and pepper to taste.

Lightly butter a 13 X 9 X 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange a layer of lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles then 1/3 of the mushrooms. Sprinkle with 1/2 cup of mozzarella cheese and 1/3 of the ricotta cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times, ending with a layer of mozzarella and parmesan cheese.

Cover the baking dish with foil sprayed with Pam or other cooking spray and bake the lasagna for 40 minutes. Remove foil and bake uncovered for about 15 more minutes or until the top is golden. Remove from oven and let the lasagna stand for 15 minutes before serving.