If you’ve read many of my recipes, you’ll have noticed I love hummus. I’ve shared several hummus recipes in a variety of flavors. Today we’ll make an easy hummus using roasted red bell pepper. This recipe is simple to make and makes hummus that’s so much better than store-bought. You can use a jar of roasted peppers from the store or if you desire, you can make your own.
Summer is the time to cook food on the grill. Meat, vegetables, and fruits all have their flavors enhanced with the high heat that seals in all the juices. Magic seems to happen when we grill fruit. Today’s recipe uses ripe but not soft peaches wrapped in prosciutto. Grilled prosciutto wrapped peaches are a perfect sweet and savory dish. Serve with mozzarella or burrata. Drizzle the platter with extra virgin olive oil, sprinkle a little salt and pepper, and garnish with fresh basil strips.
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Summer heat is on and lots of folks are wondering what to do with all those tomatoes from the garden. Fresh tomatoes, Parmesan cheese. fresh basil, olive oil, and toasted Italian bread make a simple appetizer, lunch or snack. Add balsamic vinegar and your treat has a little kick. Summer toast – Give it a try!
Living in Florida, one of my favoritee meals is fresh Gulf Shrimp. You can fix shrimp many ways, but today I’m writing about grilled marinated shrimp. The main thing to remember when cooking shrimp is to not cook it too long.
There are two things I like to have in my refrigerator at all times – hummus and lemons. Today I’m putting those two things together in a tasty hummus based on white beans, tahini, olive oil, and lemon juice. I love fresh vegetables. I was lucky in my last food delivery that my carrots, celery, lettuce, grape tomatoes, and cucumbers were available. I’ll enjoy them while I can.
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Tuna Stuffed Avocado is a terrific starter or lunch. I’m using pouches of tuna as pouch processing requires a shorter cooking time, which leaves the texture of tuna firmer, and results in a fresher-tasting product. You can use canned tuna too. The tuna salad is not the classic one I’ve enjoyed since childhood, but it is full of flavor. Quick and easy to make with a few great ingredients, you’ll find you will use it many times for a spur of the moment healthy meal.
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Last month I discussed pickling asparagus using the traditional canning method. Today let’s do a fast refrigerator pickled vegetable. If you like crispy pickles in the summer, then you are going to love this new take on an old classic. Pickled carrots are absolutely delicious and lend a burst of color to any plate. Because these pickled carrots are refrigerator pickles, they are much simpler to prepare than when using traditional canning, and allow the carrots to maintain just the right amount of crunch.
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If you’ve read many of my blog posts, you know I love hummus. I’ve tried making Roasted Eggplant and White Bean Hummus, Spinach Artichoke Hummus, Tomato Boats with Hummus, and Colorful Hummus Carrot Patch Appetizer for spring. Today I’m trying another fun food for all your spring and Easter get-togethers, a Spring Vegetable Garden using hummus and fresh baby carrots, radishes, asparagus, celery, peppers, and sugar snap peas. You can vary the vegetables according to your preference and availability. Use the smallest part of your celery bunch with the green attached. I’m currently able to get local baby carrots with greens attached. There is so much greens I must remove half or it fills the dish. If you can’t get those, use small carrots and even cut them smaller and shorter. Watch for spring crops of asparagus and the fresh little peas. You can cut half off so it fits the dish. (For my far north readers, pin this recipe for your spring crops later.)
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