Thursday, July 19, 2018

Recipe of the Week: Wilted Spinach Salad with Warm Feta Dressing

Next Monday is national fresh spinach day!  I struggle from time to time with spinach.  I enjoy it cooked more than raw or mixed in with other lettuce in a salad.

Summer is the perfect time to not only experiment with different salads, but also try shopping at a local farmer's market.  I know our markets in West Seattle and Beaverton are always filled with fresh greens including hearty spinach.


Wilted Spinach Salad with Warm Feta Dressing


12 oz fresh spinach, washed and dried
5 tablespoons olive oil, divided
1 medium Walla Walla sweet onion
1 7 oz package of feta cheese, coarsely crumbled
2 tablespoons Sherry wine vinegar
salt and pepper
2 tablespoons toasted pine nuts


Place spinach in a large bowl.  Heat 2 tablespoons olive oil in a large skillet over high heat.  Add onion; sautee until browned and softened, about 7-10 minutes.

Transfer onions to bowl with spinach and remove skillet from the heat.  Add remaining oil and cheese to the skillet.  Stir to melt cheese slightly, about 1 minute.

Stir in Sherry.  Season with salt and pepper, then pour over spinach.  Toss to coat and wilt, slightly.

Divided into 4 plates (or two for bigger serving) and top with pine nuts.

Note:  For added protein, toss in a chopped grilled chicken breast

Tuesday, July 17, 2018

28/52: Heat Wave

We tried to stay cool over the weekend.  I worked from home on Friday and it was a "pleasant" warm...then Saturday and Sunday were down-right "miserable" hot.  We live in a house that gets a nice cool breeze off the Puget Sound.  Let's call that "nature's air-conditioning" as we have nothing else. Need-less-to-say, we each experienced a bit of cranky pants over the weekend, surviving on little sleep.

Saturday we grilled burgers at my Mom and Kenny's (and took a time out inside as they have aircon) and Sunday we went to the West Seattle Summer Festival early in the day to hear Rat City Brass before the pavement began to melt!

Can't complain, can we?  It's the middle of summer and before we know it....there will be frost on the pumpkins.


Sunday, July 15, 2018

Menu Plan Monday: Middle of July, 2018

Happy Monday, Everyone!

It's ALL STAR week this week so we are cooking up some all star recipes and then old fashioned burgers for Tuesday's MLB All Star Game!

Remember that Laura has a great website full of planning ideas and tips. Check out her site.


MONDAY:  Lemon Garlic Butter Steak and Zoodles
TUESDAY:  All Star Burgers with Potato Salad and Corn on the Cob
WEDNESDAY:  Caribbean Chicken Salad
THURSDAY:  Asparagus Fettuccine

Friday, July 13, 2018

Old Photo Friday: Tomato Man

WHO: Diamond Jim Brady
WHAT: Showing off 
WHERE: Backyard at E Street in Springfield, OR
WHEN: Late 1980's

Every year my Dad and I used to have a tomato growing contest and of course, he always won.  To this day, he still grows some great tomatoes (with Rosemary's help).

How is your garden growing?


Thursday, July 12, 2018

Recipe of the Week: Chilled Avocado Soup with Ginger and Basil

Is it hot where you live?  Do you struggle cooking dinner in the heat?  I've got a great idea...try a chilled soup.

I love avocados and believe it or not, they are actually quite versatile and can be used in just more than guacamole.

Beat the heat and enjoy a wonderful summer meal this month.


Chilled Avocado Soup with Ginger and Basil


4 cups Coconut Milk
2 tablespoons fresh minced ginger (I use the ginger paste in the tube)
1 cup chopped fresh basil; plus some for garnish
4 avocados, pitted, peeled and mashed; plus 1/2 avocado diced for garnish
1/2 cup fresh lime juice (about 3 limes)
salt and pepper
chili oil or olive oil


In a large saucepan, bring the coconut milk and ginger to a simmer.  Remove from heat; add basil.  Cover and let stand for 1 hour.

Strain milk and discard the solids through a sieve.  Chill at least 2 hours or overnight.

In a blender, combine avocados and 1 cup of the strained coconut milk.  Cover and blend until very smooth.

Transfer to a large bowl and whisk in the rest of the coconut milk, lime juice.  Season with salt and pepper.

To serve; divide into 4 bowls (serves 4-6) and top with basil, chopped avocado and either chili oil or a good stream of olive oil.  This is great with a light salad and a slice of sourdough bread.