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Nice Melons! Summer Melon Salad.

Summertime smells rival the smell of apples and cider in the fall. Fruit is so plentiful right now and walking through the Troy Farmer’s Market on Saturday it was almost intoxicating. Melons, berries, and peaches are so plentiful. When the temperatures get high and the desire for quick and easy meals are imperative, I look for something I can make and use in multiple ways. This is one of those recipes- Melon Salad. What you need: 1 honeydew melon -…

Italian Style Cowboy Caviar.

Celebrate the Fourth of July with some international influence. It’s summertime and you are stumped with trying to take something new and different to your family or friend’s picnic. Traditional Cowboy Caviar is a super easy 15-minute dish that is hearty and healthy. My sister-in-law Celeste made for a picnic last Sunday. It was spectacular. But that got me thinking: What can I do to this to make it more of a meal and change it up with an Italian…

My Take on Tuna Poke Bowls

Let's get to this fun and easy dinner dish but, first, let’s say it correctly. It is pronounced poh-kay and it means “to cut crosswise into pieces.” This beautiful creation began in Hawaii as a simple dish of marinated tuna mixed with assorted items that they had on hand such as onion, seaweed, wasabi, and kimchee. The dish became popular in the 1970’s for fisherman who needed a quick and easy snack. I liken it to the many simple and…

Public Service Announcement- Get checked for skin cancer.

Did you tan with baby oil? Many years ago, right around this time of year in 1979, I was lying in my driveway, covered in baby oil, sun reflecting off my aluminum foil covered Steely Dan album and tanning for the junior prom. I worshiped the sun for many summers that way and I still ‘lay out’ with an SPF of 8, max of 15. I was blessed with sun happy and easy to tan Italian skin. (Doesn’t mean it’s…

Spectacular Soft-Shell Crab.

If you have never tried soft-shell crabs in any way, shape, or form, you are missing out on a spring palate rite of passage! Recipes are plentiful this time of year but I love this particular version from MELISSA CLARK and the New York Times Cooking website.  Of course, I took some liberty, but the basic recipe is Ms. Clark’s: What you need: 8 tablespoons (1 stick) unsalted butter, at room temperature ¾ cup arugula leaves, stems trimmed 1 tablespoon…