Lake House Salad with Italian Balsamic Vinaigrette

Coppertone.   Burning coals.   Oreo cookies.

Smells like Memorial Day Weekend.

Lathered in lotions to kick start our summer tans, decked out in neon bathing suits, reading the latest issue of Glamour.    If I'm honest, throw in some big hair and way too long fingernails.   True children of the 80s.

First weekend of summer.

At the lake in New Hampshire, hanging out at the kitchen counter.  Feet freshly rinsed clean from sand.   Wrapped in towels to keep from soaking the furniture.

With the Indy 500 whizzing by in the background, we dangle our feet from stools and take breaks from the sun.    Hot dogs with mustard straight from the grill.    Salads doused in Italian dressing.   Oreos for dessert.   Oreos for a snack.   Oreos... just because we could.

Sweatshirts in the evening.   Cool lake air.   Baseball with our neighbors.  Rummy on the porch.   Movies on the couch.    Sleeping like little babies.

(These days, it's a little less about the oreos and a little more about the salads and the sunscreen.)   

What is it about holidays that bring back memories from our childhood?   What smells do you equate with summer? 

Lake House Salad
serves 6 - 8


Ingredients
Head of lettuce, rinsed, rough chopped
2 cups baby spinach
1 large tomato, chopped
1 cup snow peas, chopped
6 - 8 mushrooms, sliced
1/4 large red onion, diced
1/2 cucumber, chopped

Preparation
Add everything to a large bowl and mix.   Toss with vinaigrette when ready to serve.

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Italian Balsamic Vinaigrette


Ingredients
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
2 teaspoons Italian seasoning
2 teaspoons honey
salt and pepper to taste

Preparation
Add all ingredients to small bowl and whisk until combined.   Salt and pepper to taste.   Serve with Summer Salad or any other salad that you prefer!

Trip to the Farmers Market

Beets!   Good.

Beets from the Farmers Market!   Sooooo good.

Aren't these gorgeous?   Everything about them screams earthy perfection.   Dirt covered and all.

Enough about the beets.   We made it to the NC Farmers Market this weekend for the first time in, well, forever.   I don't know why I avoid the Farmers Market in the colder months, seems easier to just order the CSA box.    But as soon as warmer weather arrives, this is definitely one of my favorite destinations.   So much to choose from, so much eye candy!

We filled our bags to the brim.    Spring onions, tomatoes, broccoli, strawberries, peas... 

Check out these potatoes...

They made us giggle (Farmer's Market humor).

We wandered over to the flowers.   John and I apparently have different methods in choosing our spring plants.   I was all set to pick out bunches of beauties to plant in our yard and garden and display on our front porch.   John suggested we make a plan first.   Sigh.   (Although it means we will be back this weekend!)

Rounded the trip out with a visit to the pork farmer.   That's him... the actual farmer.    (We picked up a package of fresh bratwurst, which I proceeded to make, Wisconsin style, and they were fabulous.)

All in all, a great visit.   Looking forward to our return this weekend.  

Do you have a local Farmer's Markets?    Any favorite must haves during your visits? 

Thai Basil and Mint Shrimp Stir Fry

This is my idea of a perfect dinner.

Fresh, healthy, colorful, quick.   (With a twist of lime and a sprinkling of fresh herbs.)

Back at home in North Carolina following my quick trip to visit my family up north.   Arrived home to a sparkling clean house.   A good sign that my husband really whooped it up while I was gone.   I was happy.

Time to start doing some personal cleaning.   Need to get rid of all the excessive carbs and salt from my travel.   Since I consistently gain five pounds as soon as I set foot into a restaurant setting, I usually require some detoxification time, a little damage reversal.   I always feel a gazillion times better afterwards, so it is in everyone's best interest to support me in this.

Today's recipe is just what I needed.   I love shrimp.  They take about two seconds to make (okay, three minutes) and it all ends up being very light.   This one throws in some vibrant thai flavors that, along with my super clean house, made me a very happy girl.

And on an adventurous note, this recipe gave me a chance to conquer my fear of Asian Fish Sauce.   Perhaps, an irrational one, but a fear nonetheless.    Fear, no more.

Thai Basil and Mint Shrimp Stir Fry


Ingredients


2 tablespoons soy sauce
1 tablespoon water
2 teaspoons southeast Asian Fish Sauce
5 teaspoons honey
3 tablespoons olive oil
1 tablespoon grated fresh ginger
4 cloves garlic, chopped
1 pound large shrimp, peeled and deveined
1/2 medium red onion, cut into 1 inch dice
1 medium yellow pepper, cut into 1 inch dice
1 cup snow peas, trimmed
2 cups cherry tomatoes, halved
1/2 cup torn fresh basil leaves
1/2 cup torn fresh mint leaves
2 tablespoons freshly squeezed lime juice

Preparation


Combine soy sauce, water, fish sauce and honey in a small bowl and set aside.

Heat wok on stove over medium high heat.   Add olive oil until hot (water droplets should sizzle when added).   Add ginger and garlic.   Saute for 30 seconds until fragrant.    Add shrimp to wok and stir fry for two to three minutes until just pink on all sides.   Remove shrimp with slotted spoon and set aside in medium bowl.

Add onion, pepper and snow peas to wok and stir fry two minutes until just browned.    Add soy sauce mixture to vegetables in wok and stir.   Add shrimp to mixture and bring to a boil for another minute until shrimp is lightly glazed.

Add tomatoes to wok and stir fry another 15 to 30 seconds until coated.  

Remove wok from stove and pour into serving dish.   Add freshly squeezed lemon, basil and mint to top and gently mix.    Serve immediately.

Recipe Source:  Adapted from Food Network.    Substituted honey for the brown sugar.  Substituted olive oil for the peanut oil.   Eliminated chili's and jalepeno.   Added additional garlic and snow peas.    Served with quinoa.

What is your 'go to' detox dish? 

Magical Powers (White Bean, Potato and Lots of Healthy Vegetables) Soup

It is probably one of the most beautiful days of the year.     Finally, September is here.    Bright Carolina blue skies are back.    I should be happy.    Why, why me?

Every muscle in my body hurts.    Every.  Single.   One.  

I could blame it on Jillian.   I could blame it on the yellow fever vaccine shot that I'm convinced is doing me in.   I could probably find a bunch of other reasons if I think hard enough, but I'm too tired.     I am admiring those gorgeous blue skies from inside on the couch because I'm sick, and therefore crabby, and very sad I'm not frolicking around outside on this beautiful hurricane free weekend.     Poor me.

It is a soup night.   A throw together whatever I can find in the kitchen kind of soup night.   Yup, I made this one up and it is really good.

Tomorrow I am supposed to go to the beach.    First time this summer.   I simply must feel better.  I have high hopes that this soup will work its magical powers over night and I will bound out of bed fresh and ready to take on the world and perhaps even the remnants of Earl in the form of super crazy waves that will knock me down to the ground over and over until I get wiped out and want to go home and take a super long nap and do it all over again on Monday.    

So, wish me luck and try this soup if you are ever in the need.   Actually, you can try it even if you are feeling healthy.   It is good like that.    As a bonus, it is not at all bad for you either and super easy to make.    Good use of all those end of summer vegetables hanging around.  

Magical Powers (White Bean, Potato and Lots of Healthy Vegetables) Soup

2 Tablespoons olive oil
1 medium onion, chopped
4 cloves garlic, finely diced
1 medium zucchini, chopped
32 oz low sodium chicken broth
4 small red potatoes, chopped (skins on)
1 can Northern White Beans, rinsed
1 large tomato, chopped
2 cups baby spinach, rough chopped
1 Tablespoon chopped rosemary
juice of 1 small lime

Heat olive oil in large stock pot on stove.    Add chopped onion and saute gently for 10 to 15 minutes on medium low heat until translucent.    Add chopped zucchini and cook for 5 minutes.   Add garlic and cook another minute or two until aroma is released.

Pour in the chicken broth.   Stir in chopped potatoes.    Cover pot and let simmer for 15 to 20 minutes until potatoes soften.  

Stir in white beans, tomatoes, spinach and rosemary.    Cover and simmer another 10 minutes to allow flavors to meld.    Stir in lime juice.  Season to taste with salt and pepper.   Serve warm.   (PS - If you are feel extra special, I would imagine a little Parmesan would be good in this too!)

I know what your thinking.    Lime juice.   It is actually not a weird addition at all.   It adds the extra brightness that makes this soup taste super healthy and fresh.    I like to think of it as the Magic in the Magical Powers.

Maybe I'll see you at the beach tomorrow...  if not, wishing you a relaxing and happy long weekend with friends and family!

Fruits et Legumes

Happy Monday!

Feeling a little giddy today so thought I'd share something sweet.    We accomplished so many wedding things this past week that I am feeling just a few seconds of relief!   I found my wedding dress and our venue.   As a project manager extraordinaire in my recent past, checking off those two boxes feels really really good.

I ran across this little guy promoting healthy eating painted onto the side of a truck in Paris.   I love that I would just be walking down the street and run into random cuteness like this.   He made me smile.   I can't think of a better way to get the little ones to indulge in some yumminess.    Yes, I know, I'm not a parent yet, so I am certain its not quite that easy.   Still super cute though!

Here are some of my favorite fruit and veggie shots from this summer.  I don't know what it is, but I just love photographing them.  Something about the color and freshness just begs to be captured.    I know soon enough when the weather turns cold, the vibrancy will diminish so will take advantage of it now while I can!  

So kids.... lesson for today... Eat your fruits and vegetables and have a wonderfully Happy Monday!