{capture the moment}

Summer Recipes: Strawberry Mango Salsa

This is SUPER simple and a fantastic way to end a meal, sitting outside under the stars on a warm summer night!  Enjoy!

DESSERT: Strawberry Mango Salsa
serves 6 plus leftovers to store
INGREDIENTS:
carton of red, ripe strawberries
one perfectly ripe mango
fresh mint
Homemade style vanilla ice cream (my personal favorite is Breyer's Homestyle Double Churned Vanilla)

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INSTRUCTIONS:
1. Finely chop strawberries & mango.  Mix in small bowl.  Chill for at least 2 hours to allow flavors to meld.
2. To serve, scoop vanilla ice cream into serving dishes.  Add 2-3 spoonfuls of salsa on top.  Garnish with mint sprig.

Summer Recipes: Prosciutto-Tied Asparagus

This recipe is from Sandra Lee Semi-Homemade 20-Minute Meals 2.  I love, love, love her cook books.  Just my style.  Gourmet in taste and presentation but super easy instructions & simple ingredients.

SIDE: Prosciutto-Tied Asparagus
makes 18 bundles
INGREDIENTS:
1 pound thin asparagus, ends trimmed
1/4 lb. sliced prosciutto (I found mine in the deli by the pound)
2 tablespoons extra virgin olive oil
1 teaspoon lemon juice
salt & pepper to taste

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INSTRUCTIONS:
Preheat oven to 400 degrees.

1. Line a baking sheet with foil.  Cut prosciutto slices lengthwise into thin strips.  Gather two or three asparagus spearsand carefully tie into a knot around asparagus bundle.  Continue until all ingredients are used and place asparagus bundles on prepared baking sheet.
1. In a small bowl, whisk together olive oil & lemon juice.  Drizzle over asparagus.  Season to tast with salt & pepper.  Roast in preheated oven for 8-10 minutes.

Summer Recipes: Dressing & Croutons

Here are the dressing & croûton recipes that I compliment the Tossed Roasted Corn & Avocado Salad I shared with you yesterday!  They are both really easy to make!  And the homemade version of these types of things always taste so much better!

One of my favorite tomatoes to use for this recipe is a variety called Campari.  They are in my opinion the *perfect* tomato.  Super red in color to throw in some visual appeal to your recipes.  They have a sweet, sun-ripened taste that is yummy combined with just about anything.

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SALAD: Roasted Tomato & Basil Vinaigrette
makes enough for 6 servings plus leftovers to store
INGREDIENTS:
2 plum tomatoes, seeded and coarsely chopped
1/2 cup olive oil
2 cloves garlic, minced
3 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon sugar
1/4 cup loosely packed fresh basil leaves

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INSTRUCTIONS:
1. Mix tomato, oil and garlic in small saucepan.  Cook over medium-high heat five minutes, breaking apart tomato with spoon.  Transfer to blender or food processor.
2. Add vinegar, salt, pepper, sugar and basil.  Pulse to blend. 
3. Transfer dressing to container and chill until ready to serve.

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SALAD: Rustic Homemade Croutons
makes enough for 6 servings plus leftovers to store

INGREDIENTS:
1 loaf of rustic sourdough bread from your favorite bakery
olive oil

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INSTRUCTIONS:
1. Lightly oil cookie sheet.
2. Cube bread until you have desired quantity.  Spread on oiled cookie sheet.  Bake @ 375 degrees until  croûtons are a nice golden brown
3. Allow croûtons to cool completely on pan to maintain crispness.  Transfer to airtight plastic container.

Summer Recipes: Tossed Roasted Corn & Avocado Salad

This is one of my own inventions which I have tweaked over the last few months.  I like to eat this as a side dish when we are grilling the main course already.  I just throw the corn & red pepper on  while the grill is preheating and have plenty of time to chop them up and serve while still slightly warm.

SALAD: Tossed Roasted Corn & Avocado Salad
makes 6 servings

INGREDIENTS:
baby greens (or any fresh green lettuce)
english cucumber (sliced & quartered)
radishes (thinly sliced)
ripe grape tomatoes
matchstix carrots
ear of corn, husk removed
yellow bell pepper
2 avocados

INSTRUCTIONS:
1. Chop & slice cucumber & radishes. Set aside.

2.  Grill corn & yellow bell pepper for about 4 minutes, turning a few times for even heating.  Dark char marks are a good thing!   They will be tender crisp.

3. Roughly chop yellow pepper and cut kernels from corn cob.  Set aside.

4. Halve avocados, remove pit.  Scoop avocado from it's shell with one scoop of a large spoon.  Carefully cut each half into 1/4-inch slices lengthwise.

5.  Toss together all vegetables, except avocado.  Divide between six bowls.  Fan a few avocado slices on top of each salad.

Serve with Homemade Rustic Croûtons and Roasted Tomato & Basil Vinaigrette (recipes for both coming tomorrow!)   

Summer Recipes: Bacon Cheese Tartlets

Some of you may remember back to THIS POST, where I listed a summer menu that we were serving to dinner guests.  I promised to share the recipes, and will be doing so over the next few days while I am away at CHA.  Hopefully they will lead to some blissful summer meals for you, your family and guests to enjoy from the cozy comfort of your own home!

APPETIZER: Bacon Cheese Tartlets
makes 12 servings
I was so excited when I found this at the grocery store.  It is the same dough used in Pillsbury's Crescent rolls, except it is all one sheet.  This opens up all kinds of new doors since they are not pre-cut into triangles!
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INGREDIENTS:
Pillsbury Crescent Roll Dough
shredded cheddar cheese
6 strips of bacon, fried crisp (reserving drippings)
4-5 mushrooms, finely chopped
1/2 red pepper, finely chopped
1 rounded tablespoon of minced garlic
Salt & pepper to taste
1 egg
sliced green onions, for garnish

INSTRUCTIONS:
Preheat oven to 375 degrees.

1. Unroll dough and cut into 12 equal squares.  Place each square in buttered section of muffin pan.  Sprinkle a small amount of cheese (just enough to cover bottom) into each tartlet.

2. Fry bacon in small pan until crisp and remove from pan to cool.  Reserve about two tablespoons of dripping in pan, discarding any remaining.  Add red pepper, mushroom, garlic and salt & pepper.  Saute in drippings until soft.

3.  Add one rounded tablespoon of red pepper saute to each tartlet.   Sprinkle crumbled bacon evenly between all tartlets.

4. Whisk together one egg & 1 tablespoon of water.  Divide mixture evenly between all twelve tartlets by pouring mixture on top of the red pepper saute & bacon.

5.  Bake for 10-18 minutes until a nice golden brown.  Garnish with green onion.