I took this awesome Greek-inspired salsa to a pool party recently. Dang, it’s good! I chose to make it because it’s super easy and I had all the makings for it. It’s a perfect summertime appetizer!!!

I followed the recipe for the salsa except that I didn’t have the fresh oregano so I used a little extra fresh dill and parsley. I also added some chopped red bell pepper and a few dashes of dried red pepper flakes for some zip. If you want the salsa to have a bit more tang, add a few dashes of red wine vinegar.

The recipe calls for making fresh pita chips but I didn’t feel like turning on the oven so I served it with store-bought pita chips. Next time I’ll make my own, though, because the store-bought kind were too small and fragile to hold much of the salsa. Bigger pita squares or triangles would work much better. Enjoy!

Greek Salad Salsa with Toasted Pita Chips
-recipe from San Francisco Flavors: Favorite Recipes from The Junior League of San Francisco

This zesty blend of feta cheese, olives, tomatoes, cucumber, and parsley is a wonderful alternative to guacamole and chips. If, by chance, there is any left over, pulse it in a blender or food processor and use as a sauce for grilled fish. Serves 6 to 8.

8 ounces feta cheese, crumbled (1 1/2 cups)
1 large ripe tomato, seeded and chopped
3 scallions, thinly sliced, including green portions
1/2 cucumber, peeled, seeded, and coarsely chopped
1/2 cup black olives, pitted and sliced
1/4 cup minced fresh flat-leaf parsley
2 tablespoons minced fresh oregano
2 tablespoons snipped fresh dill
Juice of 1/2 lemon
1/3 cup olive oil
Freshly ground pepper to taste
Toasted Pita Chips (recipe follows)

In a medium bowl, combine all the ingredients except the pita chips and gently mix.

Cover and refrigerate for at least 2 hours or up to one day.

Toasted Pita Chips
You might want to double this recipe — these chips disappear quickly! Make them the night before you plan to serve them, and leave them in the turned-off oven overnight. Makes about 40 chips.

1 package mini pita breads
1/2 cup (1 stick) unsalted butter, melted
Garlic powder, dried
Dill, and paprika to taste

Preheat the oven to 300 degrees F. Cut the pita rounds in half. Cut each half again into thirds, then separate each piece to make two bite-sized chips. Using a pastry brush, lightly coat each chip with the melted butter.

Lay the chips in a single layer on a large baking sheet. Dust with the garlic powder, dill, and paprika. Place in the oven and turn the oven off. Do not open the oven door until the oven is completely cool and chips are crisp, about 4 hours or overnight. If the chips are still soft, repeat cooking process, preheating oven to 200 degrees F.

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Tags: Appetizer, black olives, cucumber, dill, Feta cheese, lemon, olive oil, oregano, parsley, pita bread, scallions, tomato

This Mexi-inspired recipe will please most tastes (sans vegetarians). The lightly seasoned pork has good flavor without being dominated by the rub, which is a combo of paprika, brown sugar, chile powder and allspice. After I put the rub on the pork, I put it back in the fridge for a few hours while I took the kids swimming. When we got back from the pool, I proceeded with the recipe and made the tomato sauce and grilled the pork. The sauce, which is basically a salsa, is a delicious compliment to the perfectly cooked, super-tender pork tenderloins.

The jalepeno pepper that I used for the fire-roasted sauce was on the tame side so I also added a little chopped chipotle chile to the simmering sauce. This added the kick that I was looking for and provided a bit more smoky flavor, too. Leftover sauce is great as a dip with chips!

Menu idea: Dry Rubbed Pork Tenderloin with Fire-Roasted Tomato Sauce, Two-Bean & Corn Salad, Green Salad with Southwestern Vinaigrette, and Blueberry-Lemon Cornmeal Cake.

Dry-Rubbed Pork Tenderloin with Fire-Roasted Tomato Sauce
-recipe from Weber’s Real Grilling™ by Jamie Purviance

Makes 4 servings.

Sauce
8 ripe, plum tomatoes, stems removed
1 jalapeño chile pepper, stem and seeds removed
1/2 cup tightly packed fresh basil leaves
1/3 cup roughly chopped red onion
1/4 cup tightly packed fresh cilantro leaves
1 tablespoon fresh lime juice
2 teaspoons minced garlic
Kosher salt
Ground black pepper

Rub
1 teaspoon paprika
1 teaspoon dark brown sugar
1 teaspoon kosher salt
1/2 teaspoon pure chile powder
1/2 teaspoon ground black pepper
1/4 teaspoon ground allspice

2 pork tenderloins, about 1 pound each, trimmed of excess fat and silver skin
Extra-virgin olive oil

Prepare the grill for direct cooking over high heat (450° to 550°F).

Brush the cooking grates clean. Grill the tomatoes and jalapeño over direct high heat, with the lid closed as much as possible, until blackened and blistered in spots, turning as needed. The tomatoes will take 4 to 6 minutes and the jalapeño will take 2 to 3 minutes. Put the tomatoes and jalapeño in a food processor along with the remaining sauce ingredients, and process until smooth. Season with salt and pepper. Transfer the sauce to a medium saucepan and bring to a boil. Reduce to a simmer and allow to cook until the sauce has thickened slightly, 5 to 10 minutes, stirring occasionally.

In a small bowl, mix the rub ingredients.

Trim any excess fat and sliver skin from the tenderloins. Lightly brush the tenderloins on all sides with oil and season evenly with the rub, pressing the spices into the meat.  Allow the tenderloins to stand at room temperature for 15 to 30 minutes before grilling. Reduce the temperature of the grill to medium heat (350° to 450°F).

Grill the tenderloins over direct medium heat, with the lid closed as much as possible, until the pork is barely pink in the center, 15 to 20 minutes, turning every 5 minutes. Remove from the grill and let rest for 3 to 5 minutes before slicing. Serve warm with the sauce.

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Tags: allspice, basil, brown sugar, chile powder, cilantro, dry rub, fire-roasted tomato sauce, garlic, Grilling, jalapeno, lime, onion, paprika, pork tenderloin, tomatoes

Blueberries and lemon…I love the flavor combination! This easy-to-make cake highlights this beautiful summer berry in a delicious way! The addition of cornmeal adds a little texture without making the cake heavy or gritty. I took the Blueberry-Lemon Cornmeal Cake to a recent dinner gathering along with a Raspberry-Peach Cake. I guess our friends liked the cakes because there weren’t any pieces left for me to bring home (always a good sign!). I served both cakes with lightly sweetened freshly whipped cream. Delicious!

The recipe calls for finely ground yellow cornmeal, which I couldn’t find so I used Albers Yellow Corn Meal. The box of Albers doesn’t state what grind it is (fine, medium, etc.) but it seemed to be on the finer side so I went with it. The Albers cornmeal worked great.

The recipe also calls for tossing the blueberries with flour and sugar before sprinkling them over the batter. After the cake baked, however, some of the blueberries still had some flour on them. Partially white blueberries was not the look I was going for so I decided to make a quick lemon glaze to brush over the warm cake. I squeezed the juice from half a lemon into a small bowl and added enough sugar (a few tablespoons) until the lemon-sugar mixture was pleasantly sweet-tart. I then added a teaspoon or so of water and microwaved the mixture for a minute or so until the sugar dissolved. Give the syrup a stir then microwave for approximately 30 more seconds if you still see some sugar granules. Keep doing this until you have a clear syrup. Once the lemon syrup was ready, I brushed the cake and the whitish berries to “hide” any spots of flour left on them. My little trick worked like a charm! The syrup masked any leftover flour coating and added an extra hit of lemon flavor to the cake. Sweet!

Blueberry-Lemon Cornmeal Cake
-recipe from Fine Cooking Magazine

The combination of cornmeal and buttermilk offers both texture and tang. Serves eight to ten.

6 oz. (1-1/3 cups) unbleached all-purpose flour; more for the pan
1/4 cup (1-1/2 ounces) finely ground yellow cornmeal
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. table salt
3 oz. (6 Tbs.) unsalted butter, at room temperature; more for the pan
1 cup granulated sugar
1 tsp. finely grated lemon zest
2 large eggs
1 Tbs. fresh lemon juice
1/2 cup buttermilk

For the topping:
1 cup (about 5 oz.) fresh blueberries, rinsed and well dried
1 Tbs. granulated sugar
1 Tbs. unbleached all-purpose flour

Position a rack in the center of the oven and heat the oven to 350° F. Lightly butter a 9×2-inch round cake pan. Line the bottom with a parchment round cut to fit the pan, lightly flour the sides, and tap out the excess.

In a medium bowl, whisk the flour, cornmeal, baking powder, baking soda, and salt until well blended. In a stand mixer fitted with the paddle attachment (or with a hand mixer), beat the butter, sugar, and lemon zest on medium high until well blended and fluffy, about 3 min. Add the eggs, one at a time, beating on medium speed until just blended and adding the lemon juice with the second egg (the batter will appear curdled; don’t worry). Using a wide rubber  spatula, fold in half the dry ingredients, then the buttermilk, and then the remaining dry ingredients. Scrape the batter into the prepared pan and spread evenly. Bake for 15 min.

Meanwhile, make the topping.
Combine the blueberries, sugar, and flour in a small bowl. Using a table fork, mix the ingredients, lightly crushing the blueberries and evenly coating them with the flour and sugar. After the cake has baked for 15 min., slide the oven rack out and quickly scatter the blueberries evenly over the top of the cake (discard any flour and sugar that doesn’t adhere to the berries). Continue baking until a toothpick inserted in the center of the cake comes out clean, another 23 to 25 min.

Let the cake cool on a rack for 15 min. Run a knife around the inside edge of the pan. Using a dry dishtowel to protect your hands, lay a rack on top of the cake pan and, holding onto both rack and pan, and invert the cake. Lift the pan from the cake. Peel away the parchment. Lay a flat serving plate on the bottom of the cake and flip the cake one more time so that the blueberries are on top. Serve warm or at room temperature.

From Fine Cooking 80, pp. 69
September 1, 2006

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Tags: Baking, blueberries, butter, buttermilk, cornmeal, lemon

Most people fall in one of two categories with eggplant: you either Like It or Hate It. I happen to be in the Like It category. Recently I was looking up new sandwich recipes and came across this “sandwich” using grilled eggplant. Not only are these Eggplant and Mozzarella Sandwiches beautiful, but they’re also delicious, incredibly easy and vegetarian.

I misread the recipe and put a slice of mozzarella on each slice of eggplant so I got extra cheesy sandwiches…no big deal! I loved the flavor of the smoky grilled eggplant with the melty cheese, fresh basil and the crunch of the pine nuts…Delicious!

Grilled Eggplant and Mozzarella Sandwiches
-recipe from Bon Appétit Magazine

Makes 4 servings.

Nonstick vegetable oil spray
8 1/2-inch-thick eggplant slices
4 1/4-inch-thick slices part-skim mozzarella cheese (4 ounces)

2 tablespoons olive oil
1 1/2 tablespoons balsamic vinegar
1 garlic clove
4 large bunches arugula
2 large tomatoes, coarsely chopped
3 tablespoons chopped fresh basil
2 tablespoons pine nuts, toasted

Spray grill with oil spray and prepare barbecue (medium heat). Spray eggplant on both sides with oil spray; sprinkle with salt and pepper. Grill until tender, turning occasionally, about 10 minutes.

Place 1 cheese slice atop each of 4 eggplant slices; top with remaining eggplant slices. Grill until cheese melts, about 2 minutes.

Whisk oil, vinegar and garlic in large bowl. Season with salt and pepper. Add arugula, tomatoes and basil; toss. Divide among 4 plates. Sprinkle with pine nuts. Top each with 1 eggplant sandwich.

Tags: arugula, balsamic vinegar, basil, eggplant, fresh mozzarella, Grilling, olive oil, pine nuts, tomato

Apricot jam…I love it! Not only is it great on toast but you can use it as a filling for coffee cake and scones and as a glaze for everything from pies to grilled meat (like chicken and pork). Here’s an easy-to-make recipe for Quick Apricot Jam that’s a perfect use for all those ripe summertime apricots. Enjoy!

Quick Apricot Jam
-recipe from Fine Cooking Magazine

This quick, simple recipe comes from Becky Smith of Frog Hollow Farm in California. The jam doesn’t require canning and keeps for weeks in the fridge—if you don’t eat it all up before then. For a sweeter spread, use a bit more sugar. This recipe is easily halved. Yields 3 cups.

2 lb. ripe apricots, rinsed, quartered, pitted, and unpeeled (about 16)
1 cup plus 3 Tbs. sugar
1/2 tsp. fresh lemon juice

In a wide, shallow pan, stir together the apricots and the sugar. Set the pan over medium-high heat and bring to a simmer, stirring often so the preserves don’t stick or burn. Simmer the jam until it’s thick but some chunks of fruit remain, 10 to 15 min. Stir in the lemon juice and remove the pan from the heat. Let cool, transfer to a plastic container with a tight fitting lid, and refrigerate.

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Tags: apricot, jam, lemon juice, sugar

This simple yet tasty recipe is a great way to dress up humble green beans. And, it’s perfect for summer entertaining because the recipe can easily be doubled and made ahead of time.

The original recipe calls for cooking the green beans in boiling water for 8-10 minutes but I think that is WAY too long so I changed the cooking time to 4-5 minutes*. Have a bowl of ice water ready to put the cooked and drained beans into (this stops the cooking process). For the dressing, I use regular soy sauce and reduce the salt a bit. Make sure to toss the green beans a few times in the dressing so they’re evenly coated. Enjoy!

Sesame Green Bean Salad
-recipe from Taste of Home Magazine

Makes 5 Servings.

1 pound fresh green beans, trimmed
1 tablespoon reduced-sodium soy sauce
2 teaspoons canola oil
1 teaspoon sugar
1 teaspoon cider vinegar
1 teaspoon sesame oil
1/4 teaspoon salt
2 teaspoons sesame seeds, toasted

Place beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, for 4-5 minutes* or until crisp-tender. Drain and rinse in cold water; pat dry. Place in a serving bowl.

In a small bowl, whisk the soy sauce, canola oil, sugar, vinegar, sesame oil and salt. Pour over beans and toss to coat. Sprinkle with sesame seeds; toss again. Serve at room temperature. Yield: 5 servings.

Tags: canola oil, cider vinegar, green beans, sesame oil, sesame seeds, soy sauce, sugar

This simple, fruit-studded cake is the perfect ending to a summer meal. I love the combination of peaches, raspberries and a hint of orange…delicious! I like to serve it at room temperature with a dollop of lightly sweetened, freshly whipped cream. The texture of the cake is best the day it’s made but leftovers are great with a morning cup of coffee.

I’ve tried making the cake with frozen raspberries but it works much better with fresh berries. The frozen berries make the batter too cold and then the cake takes FOREVER to bake (which results in the outside being too brown while the middle cooks). If you need to use frozen berries or peaches, let them come to room temperature before sprinkling them over the cake batter. Enjoy!

Raspberry-Peach Cake
-recipe from Fine Cooking Magazine

To draw out flavor from less than perfectly ripe fruit, toss it with a little extra sugar and a squeeze of lemon juice.
Serves eight to ten.

6 oz. (1-1/3 cups) unbleached all-purpose flour; more for the pan
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. table salt
6 Tbs. (3 oz.) unsalted butter, at room temperature; more for the pan
1 cup granulated sugar
2 large eggs
1-1/2 tsp. finely grated orange zest
1/2 tsp. pure vanilla extract
2/3 cup plain yogurt

For the topping:
1/2 large, ripe peach or nectarine (about 3-3/4 oz.), halved and cut into very thin slices (aim for 1/16 inch)
3/4 cup (3-3/4 oz.) fresh raspberries
1 Tbs. granulated sugar
1 Tbs. unbleached all-purpose flour

Position a rack in the center of the oven and heat the oven to 350°F. Lightly butter a 9×2-inch  round cake pan. Line the bottom with a parchment circle cut to fit the pan, lightly flour the sides, and tap out the excess.

In a medium bowl, whisk the flour, baking powder, baking soda, and salt until well blended. In a stand mixer fitted with the paddle attachment (or with a hand mixer), beat the butter and sugar on medium-high until well blended and fluffy, about 3 minutes. Add the eggs, one at a time, beating on medium speed until just blended, and adding the orange zest and vanilla with the second egg. Using a wide rubber spatula, fold in half the dry ingredients, then the yogurt, and then the remaining dry ingredients. Scrape the batter into the prepared pan and spread evenly. Bake for 15 minutes.

Meanwhile, make the topping:
Combine the peach slices, raspberries, sugar, and flour in a small bowl. Using a table fork, mix the ingredients to evenly coat the fruit and lightly crush the raspberries. After the cake has baked for 15 minutes, slide the oven rack out and scatter the fruit evenly over the top of the cake, working quickly. Continue baking until a toothpick inserted in the center of the cake comes out clean, another 25 to 30 minutes.

Let the cake cool on a rack for 15 minutes. Run a knife around the inside edge of the pan to loosen the cake. Using a dry dishtowel to protect your hands, lay a rack on top of the cake pan and, holding onto both rack and pan, invert the cake. Lift the pan from the cake. Peel away the parchment. Set a flat plate on the bottom of the cake and flip the cake one more time so that the fruit is on top. Serve warm or at room temperature.

From Fine Cooking 80, pp. 68
September 1, 2006

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Tags: cake, Dessert, orange zest, peach, raspberry

Baked beans never meant much to me until I tried this recipe for Hot and Smoky Baked Beans. I’m not exagerating when I say these are AWESOME baked beans! I’ve tried other recipes but this is the one I always come back to. The beans have great smoky flavor from the bacon, barbecue sauce and chipotle chilies (and liquid smoke if you use it) and they’re not too sweet (like some baked beans). YUMM!!! Husband lights up like a Christmas tree when I tell him I’m making Hot & Smoky Baked Beans. Sometimes he even eats them instead of dessert. True story.

This recipe really does elevate the humble bean to a new place of honor. I like to use a variety of canned beans (kidney, pinto, black, great northern), and usually 1 to 2 chopped chipotle chilies depending on who I’m serving the beans to. Add a little chopped chipotle pepper and taste the mixture before adding more (a small amount of chipotle chilies goes a long way). A good-quality, smoke-flavored barbecue sauce is best in this recipe. I like D.L. Jardine’s Mesquite Barbecue Sauce. The beer adds a layer of flavor to the beans without making them taste beery. I use an Irish stout like Murphy’s or Guinness.  To add more smoky flavor, I usually add 1 tablespoon of liquid smoke. Parsley is a nice garnish but I don’t usually bother with it. Enjoy!!

Hot and Smoky Baked Beans
-recipe from Bon Appétit Magazine

Serve these hot or at room temperature. Yield: Serves 8 to 10.

6 bacon slices
1 1/2 cups chopped onion
1 1/4 cups purchased barbecue sauce
3/4 cup dark beer
1/4 cup mild-flavored (light) molasses
3 tablespoons Dijon mustard
3 tablespoons (packed) dark brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
4 to 6 teaspoons minced canned chipotle chilies (I use 1-2 chipotle chilies, to taste)
6 15- to 16-ounce cans Great Northern beans, drained

Chopped fresh parsley

Preheat oven to 350°F. Cook bacon in large skillet over medium heat until crisp. Transfer to paper towels and drain. Transfer 2 1/2 tablespoons bacon drippings from skillet to large bowl. Finely chop bacon; add to bowl. Add onion and next 7 ingredients to bowl and whisk to blend. Whisk in 4 to 6 teaspoons chipotle chilies, depending on spiciness desired. Stir in beans. Transfer bean mixture to 13 x 9 x 2-inch glass baking dish. Bake uncovered until liquid bubbles and thickens slightly, about 1 hour. Cool 10 minutes.

Sprinkle with parsley and serve.

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Tags: bacon, baked beans, barbecue sauce, chipotle chilies, dark beer, dijon mustard, molasses

With Summer and Father’s Day almost upon us, I thought I’d recommend a few grilling cookbooks that I use frequently. Any of these cookbooks would make a great gift for the Grill Master or the Father in your life, or buy them for yourself (like I did)!

Weber’s Real Grilling by Jamie Purviance
This cookbook is filled with over 200 original recipes (each with a color photo) that were inspired by grilled foods all over the world. The recipes are easy and delicious, such as Filet Mignon with Lemon-Parsley Butter, Jerk Pork Tenderloin with Glazed Sweet Potatoes, Cedar-Planked Salmon with Honey-Lime dressing, Smoky Sweet Baked Beans and many more.

Williams-Sonoma Essentials of Grilling
More than 130 recipes from around the world (each with a photo), like Carne Asada with Blackened Corn, Hickory Grill-Smoked Chicken, Cilantro Pesto Shrimp, Mixed Grill of Summer Vegetables, etc. This is a beautiful cookbook!

BBQ USA by Steven Raichlen
This cookbook has 425 recipes from all across America. There are black and white photos throughout the cookbook but none of the individual recipes. Here’s a smattering of some of the recipes: Big Easy Barbecued Turkey, Tangerine Teriyaki Chicken, Cincinnati Chili Dogs, Apple City Championship Ribs, Santa Maria Tri-Tip with All the Fixin’s, Grilled Caesar Salad, Charred Vegetable Salsa, and the list goes on and on.

Note: If you click on the title of the cookbook, the link takes you straight to Amazon.com. Pretty handy, huh!

Tags: bbq, cookbooks, Father's Day gift, Grilling, Summer

I have to be honest…figs never meant much to me. When a friend recently invited me to swing by and pick some ripe figs, I couldn’t pass up the offer for free fruit (even though it was for figs). I talked a few friends into joining me for the fig picking and we met at the fig tree. After we loaded up on the ripe fruit and other assorted veggies from the garden, we went our separate ways. Once home, I surveyed my freshly picked figs and decided I’d better do a little research on them.

I learned that figs are an excellent source of fiber, potassium and calcium. Ripe figs are soft (like a peach) but not mushy, and should be used within a day or two. And, I’m told that figs are quite the popular fruit in the Mediterranean.

So now that I had a pound and a half of figs on my kitchen counter, I had to figure out what to do with them. A few years back I’d tried a delicious fig and blue cheese appetizer at a restaurant. The memory of that delicious crostini was my inspiration for making Rosemary and Port Fig Jam, a recipe I found in Food and Wine Magazine. It’s super easy to make and is a creative use of the fruit. I used regular ol’ red port instead of white port since that’s what I had on hand. Depending on how sweet your figs are, you may want to add a bit more lemon juice to the boiling jam if you taste it and think it’s too sweet.

After the jam cooled, I slathered some on baguette slices (a little goes a long way) and topped it with a thin slab of rich and tangy aged blue cheese…a delicious combination! The fig jam would also be really good with roast pork or chicken.

Rosemary and Port Fig Jam
-recipe from Food and Wine Magazine

2 pounds green or purple figs, stemmed and cut into 1/2-inch pieces
1 1/2 cups sugar
1/4 cup plus 2 tablespoons fresh lemon juice
1/2 cup white port
1 4-inch sprig of rosemary

In a large, nonreactive saucepan, toss the fig pieces with the sugar and let stand, stirring occasionally, for about 15 minutes, until the sugar is mostly dissolved and the figs are juicy.

Add the lemon juice, rosemary sprig and water and bring to a boil, stirring until the sugar is completely dissolved. Simmer the fig jam over moderate heat, stirring occasionally, until the fruit is soft and the liquid runs off the side of a spoon in thick, heavy drops, about 20 minutes. Remove rosemary and discard.

Spoon the jam into three 1/2-pint jars, leaving 1/4 inch of space at the top. Close the jars and let cool to room temperature. Store the jam in the refrigerator for up to 3 months.

Tags: figs, rosemary and port fig jam