Tomato Chile Melon Salad

Tomato Chile Melon SaladTomato Treasure
This is the time of year when tomatoes are at their best. And, if you are growing your own, chances are you have more than you can handle. For me, that was always the best part of gardening. There is nothing better than a homegrown tomato. Giving a portion of your bumper crop to someone who understands and appreciates that a homegrown tomato is worth its weight in gold is just as satisfying as eating one. In fact, I tended to over-plant just so I could give some away. Mainly to my mother who lived for a summer tomato sandwich.

Time constraints and squirrel invaders have prevented me from planting a tomato garden in recent years. So, I have become hopefully dependent upon the generosity of my tomato-growing friends and I am beyond grateful when they share.

Summer tomatoes make the best meals because they don’t require you to do anything with them. They are basically the perfect snack. The flavors are so good that to hide them under or in a heavy sauce or as an ingredient in a complex recipe is in my mind criminal. If you ask my husband, the best way to eat a summer tomato is to slice it up, sprinkle it with a bit of sea salt and eat it with a fork. That was how my grandmother liked to eat hers, too. But, she would also serve them sliced alongside some avocado wedges and sprinkled with a little bit of Italian dressing (and the occasional dollop of mayo). I think that is one of my favorite “salads” that I serve with grilled steaks. Having a variety of heirloom tomatoes sliced on a platter can be a very pretty yet simple side dish addition to any meal.

I think if I had to pick my favorite way to eat peak of season tomatoes, though, it would be sliced and set atop some creamy fresh burrata cheese that has been spread on a slice toasted baguette. Heaven! (Add a little prosciutto and you have the perfect picnic!) Which is probably why this Tomato Chile Melon Salad recipe appeals to me so much. It’s basically an appetizer platter in a bowl.

Tomato Chile Melon Salad
Yields 4 Servings Read more…

San Diego Livin’

San Diego Livin'Traveling the World…Series…Kinda
Ahhh, vacation. Nothing like getting away to unwind and relax, right? As you read this, I am enjoying all that is beautiful on the shores San Diego…sort of.

In actuality, I am probably sitting in a chair or in a bleacher seat with a cooler full of water watching my dudes play baseball in the World Series. This is what our family vacations have become. The funny part is that this is the second leg of our World Series tour. Our daughter had hers last week and I have to be honest, I prefer this week’s venue by the sea to the hot dusty fields of the Central Valley. Don’t get me wrong, I love watching the kids play—and certainly playing at this level. But, you have to have a sense of humor about the fact that you’ve traded a vacation week on the sand in Cabo for vacation sitting in the stands on the diamond.

The upside is that we get to explore San Diego which is a place where I have not spent much time (outside of a few random food shows over the years). Needless to say, I have researched where we want to go, what we want to see and, most importantly, where we or should I say I want to eat. That is really the first thing I look for when heading to a new destination. Where do you find the good eats? Where do the locals go, etc.?

Of course, it goes without saying that I will be on the hunt for the best Mexican food I can find. And let’s not forget the seafood. We will be on the ocean after all.

I plan to squeeze as much fun and relaxation out of the time we have down there as I can because the minute we get back? School is back in session.

For those of you who are also squeezing as much out of the summer as you can, here is a list of San Diego inspired recipes to help you out. Read more…

Fresh Elote Salad

Fresh Elote SaladCorn Off the Cob
Typically at this time every year, I am going crazy for all of the sweet, local corn that is available. And by crazy I mean eating it 2 to 3 time a week. This year, though, we have been relatively corn-free.
My feelings on fresh, sweet corn haven’t changed. I still love it. My family loves it. When it comes down to it, our lack of corn consumption can be traced to two things: economics and braces. Two of my three kids have braces on their teeth. Those of you who have ever had braces or know anyone who has will agree having braces on your teeth makes biting into an ear of corn a challenge.
The other deterrent to our annual corn-a-palooza would be the cost of having to re-attach a bracket that had been ripped off while biting into an ear of corn. The monthly payments times two are bad enough on their own, thanks. Of course, you can cut the kernels off the cobb to make it easier but then there is the fun of cleaning corn out your braces after. So long story short, we’re not eating a lot of corn this summer.
I am going to have to make an exception for this recipe. It takes one of my favorite street foods and reworks it into a much easier-to-eat form and with enough cheese and other goodness to make the challenge of cleaning out your braces worth it. And, note that doubling the recipe would make it a hit at any large gathering or backyard BBQ.
Fresh Elote Salad 
Adapted from Food 52
Yields 4 to 6 servings
This delicious side can also be served as a dip with tortilla chips.

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Pork Rillettes

Pork RillettesBeach Bites
Hitting the beach in the summer is awesome…the sun…the surf. There is nothing better than kicking back at the beach and relaxing. And, you’ll need it because as great as a day at the beach can be, the schlepping of all of the stuff you need is not.

I admire those people who can throw everything they need for a day at the beach into a cinch-sac and head out the door. I am not one of those people. I would like to be—but I am not. I require a chair and an umbrella at a minimum. And, of course, a cooler full of tasty food and refreshing drinks.

Of all the things you need for a day at the beach, I think the food it the hardest because it actually takes some preplanning. Because we head to the beach every summer when we go to Tahoe, my sister and I are now a well-oiled machine when it comes to packing lunch for 10 of us. But, you better be okay with a sandwich and some chips for lunch. That is just our routine at Tahoe.

Before we got married and even for some time after, my husband and I used to spend our weekends sailing the bay either on our own or with friends. Our favorite place to stop for lunch was on Angel Island and I always tried to pack something good to eat. Sometimes we hiked around to the south side and ate on the beach there. (We did that once for Fleet Week. The Blue Angels flew right over our heads. It was fantastic.) More often than not though we would find an empty picnic table or sometimes just eat on the boat. It goes without saying that whatever we brought had to be compact. The sailboat wasn’t that big. And, if you had to haul your lunch around an island, you didn’t want to bring a big heavy cooler. So I got good at making what I call snacky lunches.

Snacky lunches are basically picnics made up of a bunch different things that when you choose a little of this and a little of that make up a rather lovely lunch. They usually consisted of a fresh baguette, a variety of cheeses, assorted charcuterie, cut veggies, some dips or spreads, fruit, and something bite-size and decadent for dessert. Sometimes, if we had a bigger group I would add on an orzo or tomato salad.

Occasionally I would make Rillettes because it is the perfect picnic food. You can spread it on a fresh baguette or crackers and you store it in a mason jar for easy transport. If you are planning on hitting the beach in the near future, give this a try…

Pork Rillettes
Yields about 5 cups Read more…

Strawberry Pretzel Dessert

Strawberry Pretzel DessertKindle Cuisine
I am an avid reader. My husband likes to joke that he’s actually married to the back of my kindle. He may have a point. Usually, any free time I have is spent reading. I’ll read anything and everything but I love political thrillers, anything having to do with Black-Ops, and Romance novels of all kinds.

Because I read mostly on my kindle, I am able to do a web search whenever I come across something that I am unfamiliar with or want more info on. Usually, it’s a place, or in the case of the Black Ops stuff, some highly-technical super spy helicopter or whatever. Over the weekend, I came across something in one of my books that I just had to research. The main character in the story is a native of the state of Alabama and she kept talking about Strawberry Pretzel Salad.

Being the foodie that I am, I was immediately intrigued since I had never even heard of it before. But, the book presented it as a Southern staple along the lines of fried chicken or biscuits and gravy.

I was pleasantly surprised to find out that it is not, in fact, strawberries tossed in a bowl with pretzels and spinach leaves—since that is what comes to mind when I think of a salad. Instead, it is more like a cheesecake bar, though I am sure any devoted Southerner with better knowledge than me is going to roast me for calling it that. Whatever you want to call it, I have been obsessing over it and now I just HAVE to make it.

All of the pictures I have found online make it look so pretty and with the strawberries as good as they are right now, the timing is perfect. There are actually a number of recipes available online and all of them are similar, although some use frozen strawberries and some of them call for fresh. I am using fresh strawberries because it is summer and frankly, I think it will look prettier. I am also opting not to include pineapple. Not that I have anything against pineapple but I’m thinking that straight strawberry is a better place to start.

Strawberry Pretzel Dessert  
Adapted from All Recipes
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