Terre de Marco Prosecco

Found a new Prosecco at a tasting last week — the Terre di Marca. Fairly dry with a unique sweetness that’s not overkill. Has some apples and pears to it and a tiny bit of honey. Great to enjoy during the summer. And the bottle is unique, sort of stubby, vs. the traditional bottle. Was in the low-mid teens, price-point wise.

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Wheat, grapefruit…and beer

I love wheat beer, I love grapefruit.  But putting them together, I wasn’t sure about.  I am also never sure about low ABV stuff.  So while roaming around Rodman’s last week I came across a tasting that changed my mind about all of these.  There was a sampling of Schofferhofer Grapefruit.  On these hot summer days that have hit us, this could not be a more perfect brew.  It has that hefe background with that refreshing grapefruit taste.  And, it’s only 3.2% ABV.  The guy doing the demo says he uses it to refuel after a workout.  Hey, each one to their own right?  Would be perfect after yard work, for picnics, basically for anything on a hot summer day!

 

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Honey See, Honeydew

It’s summer, which means it’s melon time!  Bon Appetit came a couple weeks ago and I was flipping through it, of course, and there was a recipe with honeydew.  I haven’t seen many recipes with honeydew in them.  The most I’ve ever done with it is either (1) cut and eat or (2) the aforementioned topped with prosciutto.  So, this recipe was game!  This delectable food-bearing treat I keep mentioning is Shaved Honeydew, Fennel, and Olive Salad.  The last two key ingredient are some of my favorite foods!  It’s a no-cook (in the sense of no heat) recipe which is great this time of year.  And, gluten free, dairy free and vegetarian.

Ingredients

  • 1 teaspoon finely grated orange zest
  • 1 tablespoon fresh orange juice
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons olive oil, plus more for drizzling
  • Kosher salt, freshly ground pepper
  • 1 ½ pounds honeydew melon, rind and seeds removed, shaved on a mandoline 
  • ½ fennel bulb, shaved on a mandoline, plus 2 Tbsp. coarsely chopped fennel fronds
  • ¼ cup brined green olives, 
such as Castelvetrano, pitted, 
very coarsely chopped

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Directions

Zest the orange (and then make sure you don’t add this to the dressing!!!).  I carefully took it out of the bowl after I more carefully read the directions.  Why should you read ahead, right?

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Whisk orange juice, lemon juice, and 
2 Tbsp. oil in a large bowl; season with salt and pepper.

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Shave the honeydew…hmmm….what’s the best way to take the skin off the melon?  Carrot peeler, not that great, knife ended up being the best bet.  Then I quartered the melon and it took awhile.

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Next, you do the same thing to the fennel.  Much easier to prep/cut!

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Add melon, shaved fennel, 
and olives to vinaigrette and toss to coat. Top salad with orange zest and fennel fronds, drizzle with more oil, and season with salt and pepper.

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Final product (VERY green!)

honeydew1It was very light and refreshing, though it seems like it was missing something and I can’t tell if it was lemon juice or S&P.  I did add more S&P at the table so don’t know if it was the lemon.  But overall, very nice.  Perfect for summer!  Was served with scallops and some delicious grains.  Would highly recommend it.

Fruit Heaven!

I just went to the grocery store to pick up some fresh fruit for dessert at a friend’s place tonight.  I was thinking maybe strawberries or a watermelon.  I walked through the door and it was information overload!  Sales left and right on prime fruit!!!  #1 — RAINIER CHERRIES!  Heaven on earth at a great price.  Then, the personal/small/baby watermelons on sale.  Berries — raspberries, blackberries, blueberries, strawberries, all on what felt like a blowout.  Pineapples all screaming ‘pick me, pick me.’  I barely knew what to do!

I had to control myself.  For dessert for two people, I left with a small watermelon, cherries, blackberries and raspberries.  Sure, it’s a lot, but it’s fruit!  I had to be very good and not eat to many while rinsing/prepping.  Now, we have to get through dinner!

Summer is such a great season to take advantage of everything we can, from fresh fruit to fresh veggies and enjoy their flavors as much as much as possible.  Bon appetit!

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Kale Mary!

Summer is here, temps are high, so cooking extreme meals isn’t really the most appealing thing to do.  I love kale chips but right now don’t feel like turning on the oven so was looking for something else to do with that health-benefit-bearing kale.  Though I don’t really enjoy it raw when it’s in large pieces, I learned a couple years ago to take it to the food processor!

Was trying to clear out some stuff from my kitchen and came up with the following combo based on my mood:

-kale
-frozen mangoes (chunks — love the ones from Trader Joe’s)
-peanuts
-basic seasoning of garlic, onion powder, lemon juice, S&P, olive oil

So, I just put the kale (stems removed) in the food processor bit by bit to get it to the texture I like.  Then I threw the frozen mango chunk in there and just pulsed a couple times and it got them into smaller, yet still good size pieces.  Threw the spices in and perfect.  Removed it from the food processor and stirred the peanuts in.  Then tossed in some canned tuna.  So good, very filling and healthy.

What’s great about this quick recipe is that there are so many options.  You just need the base of kale and can change the rest around:

-Any fruit, fresh or dried (have used apricots and cherries before)
-Any nuts (almonds, walnuts, etc)
-So many spices!
-So many meats, if you even want them.  How about a nice grilled chicken breast or seared tuna steak to serve on the side?

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