Summer

Shrimp and Cannellini Salad with Oregano-Chive Vinaigrette

There is a restaurant in my town that serves a dish using shrimp and very large cannellini beans. It's one of my favorite things to order when I go there. However, since I rarely go out to dinner, I decided to use those two ingredients and create something I could enjoy at home.

I do love shrimp and cannellini beans and I thought incorporating them into some type of salad would work well.

I never expected it to turn out so good. This Shrimp and Cannellini Salad with Oregano-Chive Vinaigrette has such an incredible flavor. I couldn't stop eating it.

I made the dressing strong in flavor since the beans, lettuce and shrimp tend to be bland. Do not try to soften the acidity of the dressing as it really livens up the flavors of the foods I just mentioned.

The best part about this dish is it could be served as a light appetizer for six, salad or first course for four or a heavy meal for two. I can't wait to make this again.

Homemade Tomato Chutney

tomatochutney What do I feed 12 boys, ranging in age from 7 – 14 without spending my entire weekly grocery budget on that one meal? We have done away with hot dogs and instead have adopted sausages in it’s place. After much thought, grilled sausages with homemade condiments is the route I will be taking. Setting everything up, buffet style, works with a crowd. Add a big bowl of veggie chips, cut up fresh cucumbers and jicama (spiked with fresh lime + chili powder) and just maybe all of this good stuff will counteract the sugar high that will ultimately be taking over the evening.

I like to prepare for the hectic week ahead and doing as much prep and organization in advance keeps me sane through out the week. Onion marmalade, ketchup, barbeque sauce, teriyaki, and homemade sodas can easily be found in our fridge, stored in glass jars of all shapes and sizes (I hoard glass vessels). I have recently gotten into making chutneys and this tomato chutney has become a a household favorite.

One for the Table's Memorial Day Grilling Extravaganza

grilling cart Jalapeno Black Bean Dip
Layered Greek Dip
Pineapple-Tomatillo Salsa
Grilled Eggplant with Roasted Red Pepper Tapenade

Grilled Corn with Feta & Lime Vinaigrette
Grilled Asparagus Salad with POM Vinaigrette
Grilled Treviso Radicchio
Grilled Potato “Packages”

Adam Perry Lang’s Grilled Shrimp Cocktail
Bacon-Wrapped Shrimp
Grilled Shrimp and Avocado Salad

Grilled Pizzas with Pesto, Tomatoes, and Mozzarella

Barbara Bush’s Barbecue Chicken
Alan's Grilled Salmon
Barbecue Beer Ribs
Skirt Steak with Chimichurri Sauce

All About Peaches

I have no children, not even a dog or a cat. But I'm considering adopting. Adopting a peach tree that is. Near Fresno, farmer Mas Masumoto and his family grow lovely heirloom varieties of peaches including Sun Crest and Elberta. Their peaches are organic, fragile, absolutely delicious and only available by adoption.

Now I have to admit, I am totally and completely biased towards peaches. They are high in dietary fiber, Vitamin A, Niacin and Potassium, and a very good source of Vitamin C but that's not why I love them so much. Soft, juicy, fuzzy, fragrant and ever so pretty to look at, peaches are the sexiest fruit around.

Because the Elberta variety is so delicate, Mas Masumoto sells his peaches in a most unusual way, he allows people to adopt a tree and harvest all the peaches for personal use. That means a commitment to go to the farm and pick peaches the moment they are ready.