Grilled Peach Spinach Salad

This recipe was SUPER easy. I didn't get a chance to grill the peaches so I sautéed them in the olive oil on the stove-top. I would have grilled them if I could have, bet they would be sweeter. Thanks Paula!

URL at bottom...

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Veggie Hoagie with Pesto Mayonnaise

Hoagie! This word reminds me of a trip to Phili when I was trying to explain to the street cart vendor that I wanted a Phili cheese steak without the steak (vegetarian version? hello?!). He kept saying "you want a cheese steak...without the steak??? (in a strong Middle Eastern accent) He straight up laughed at me and so, after all of that I ended up with a cheese hoagie! Now that Iam past my irritation, a Phili cheese steak without the steak does sound sort of idiotic, no?I came up with this version of a hoagie because, well, I had veggies handy. I minced some garlic, chopped some basil, olive oiled and salt and peppered the veggies before roasting them at 425 for about 30min. The mayo idea came from good ole' Emeril. Thanks Lagasse it was a delightful accompaniment to the roasted vegetables. I left out the pine-nuts since we don't get along. The parm. was especially good in this. I'd make it again tomorrow!

Mayo recipe to follow...

Pesto Mayonnaise:

• 1 cup (packed) fresh basil leaves (about 2 ounces)
• 1/3 cup lightly toasted pine nuts
• 1 tablespoon minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 1/4 cup freshly grated Parmesan
• 1/4 cup mayonnaise (good quality store bought, or homemade)

In the bowl of a food processor or blender, combine the basil, pine nuts, garlic, salt, and pepper and puree, scraping down the sides as needed. With the machine running, add the oil through the feed tube and process until the mixture is thick and smooth. Add the Parmesan and process for 15 seconds.

Transfer to a bowl and add the mayonnaise, stirring to blend well. Cover tightly and refrigerate until ready to serve. (The pesto mayonnaise will keep for 3 days refrigerated.)

Yield: 3/4 cup

Fruit Tarts

These are so good! I took a little from multiple recipes. The crust is just conf. sugar, melted butter and flour. I made 2 different fillings- one lemon curd the other is a pastry cream I concocted. I whipped cream cheese and a little sour cream. To that I added some vanilla, a little sherry and sugar. I prefer that filling over the lemon. Afterwards, I boiled some apricot jam and brushed the tops with it. I'm happy with 'em!

Summer Squash and Corn Chowder

A week long jury trial calls for something AWESOME for dinner. And so I made Cooking Light's Summer Squash and Corn Chowder. The only thing I may tweak next time is the thyme amount. It definitely enhances the soup but I am not a huge fan of the herb. We're getting to know each-other more... :) I did leave out the bacon but listened to their veggie option but omitting the bacon and substituting the drippings for 2 tsp. olive oil.

Great soup and I made a similar side dish to their recommended Tomato Bruschetta. I just made a simple cucumber, tomato, basil and fresh mozzarella salad with toasted bread.

Try! (at the bottom)

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Bourbon Peach Hand Pies

Wanted to try this for 6 months or so, it was...BRILLIANT!!! The dough was extra buttery, but, darn, I guess i'll just have to deal. :) These are just lovely I would def. make these again, especially since peaches are in season and so sweet right now. Bourbon and peach, what a great marriage! Thanks Deb!!!!

URL to follow...

good ole' URL