Al fresco with friends

I love this time of year. The weather is finally warming up in Boston. It doesn't get be much then dining outside with amazing friends, wine and good food. My friend is coming over Thursday night with her kiddies, our children will run around the yard while we sip wine. I've decided that I'm going to make Avocado and grilled corn salad. It's delicious. I'll most likely serve it with a side salad, with some grilled chicken and a crusty french bread. Dessert is going to be ice cream sandwiches. If you're pinched for time and can't make the homemade version just purchase cookies from your local bakery and fill them with your favorite ice cream or sorbet. (I think that's what I'll be doing on Thursday)

I love the concept of this image,  delicious food displayed for all to enjoy.

There's something very romantic about dining under the stars

Avocado and Grilled Corn Salad with Cilantro Vinaigrette

5 Ears Corn, husk removed, brush with olive oil and grilled, remove corn with sharp knife
2 Avocado’s, diced and sprinkled with lemon juice to prevent browning
2 C. Tomatoes, red and yellow cherry variety or equivalent
1 Small red onion, finely diced
¾ C. Feta, crumbled
1 ½ C. English cucumber, skin on and chopped small dice

Add to a large bowl and refrigerate until ready to use.

Cilantro Vinaigrette

6 T. Olive oil

2 T. Sherry vinegar
1 t. Garlic powder
2 T. Fresh cilantro, minced
½ t. Salt
10 Grinds of fresh ground pepper

Add all of the above ingredients in a small glass jar with a lid. Shake really well. Taste and adjust seasoning and ratios of oil and vinegar as you desire.

peanut butter and jelly with raspberry yogurt ice cream sandwich

home made ice cream sandwiches - I have to try these this summer! Yum. Father's Day maybe?

   1. Pillow / 2. Bench / 3. Wine Glass / 4. Outdoor Globe Lights / 5. Dining Table / 6. Kate Spade 7. Pottery Barn

Bring color to the table with the food and fresh flowers!

We can't forget the wine selection, 14 Hands Red Blend,  is under $12.00 and very good!

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No Labor for the Weary

Hope you have the most relaxing Labor Day!  That's the plan here at the Smith T house.

Here's what we have on the menu today:

Grilled Flank Steak 

(grill it medium rare and slice super thin).

This marinade is my friend Sarah's recipe and it is too yummy for words: Bragg's aminos liquid (or soy sauce), agave nectar, garlic, lemon juice, green onions, olive oil and dried Italian herbs.

Roasted Broccoli and Sweet Potatoes

(sorry no picture, I haven't made it yet)

Sliced Tomatoes & Lady pea Salad

I cooked the fresh lady peas in homemade chicken stock until tender.  Then put them in the frig to cool down.  When you're ready, slice the tomatoes, sprinkle on the peas and your favorite salad mix.

Last step, drizzle the entire salad with a dressing made of lemon juice, olive oil, lemon pepper, kosher salt and back pepper.

Other Offerings:

Swimming at the pool (it closes for season today)

Catching up on shelter magazines - such a chore (smile).

Mani/Pedi in a new fall color 

Trip to the driving range for the boys

Just a totally relaxing day

source

See you tomorrow! M.

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Melted Heirloom Tomatoes

Earlier this week, I posted about my weekend.  I had several people email me to ask about the melted tomatoes, so I thought I would share the recipe with you.

Melted Heirloom Tomatoes

Start with the freshest heirloom tomatoes you can find (sounds like Martha, right).  I got these at Whole Foods and selected some of every color they had.
 You will need to wash and dry your tomatoes and cut them into large pieces.  Preheat the oven to 300 degrees.  Place your tomatoes in a single layer on a cookie sheet and add, fresh basil (10 leaves or so julienned), olive oil (drizzled over them), balsamic vinegar (as much as you like, I just sprinkled it over mine), sea salt and pepper.  Then I tossed them to coat each piece really well.  
You will place these in the oven and forget about them for 1 1/2 to 2 hours.

And this is what they look like when they're ready!! 

And when I say they will melt in your mouth, I mean it!! They are divine.
I topped mine with thinly grated parmesan cheese.  

Now I am encouraging you to treat yourself to a meal at home one night this weekend.  I paired these tomatoes with grilled chicken and orzo, but you could easily do any grilled meat.  I think the tomatoes would also be yummy paired with rice, if you're not into pasta (which is unimaginable to me, but to each their own).  

This is such a light, healthy summer dish.  M.

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Summer Pasta Salad

Since the 4th is fast approaching, I thought I would share one of my favorite summer recipes with you - Pasta Salad
I got this recipe from a friend of a friend, and I think we make it at least every other week in the summer months.  It is wonderful hot, cold and even room temperature.  I have served it with any grilled meat you can name, hamburgers and even as a side for sandwiches.  It's that versatile.

Start by cutting up two pints of grape tomatoes (they are sweeter than the cherry tomatoes and when cut in half are the perfect bite size).  

Always cut them on the perimeter rather than from stem to end.  I just learned this from an amazing cook at our church.  When you cut them this way, they burst in your mouth for ultimate flavor.

Add to these, several leaves of fresh basil julienned.  

I like to stack the leaves on top of each other and fold them into a tight roll before cutting.

 Makes quick work of it.

Then add four teaspoons of garlic, one teaspoon of salt and 1/2 cup of extra virgin olive oil.  

Here's the most important step.  Let this mixture sit at room temperature for at least four hours.  This allows the garlic and basil to flavor the oil so that every bite has great taste.

Cook your pasta, any shape will work.

Drain your noodles and add immediately to the tomato mixture along with 1/2 cup of grated parmesan cheese.  

Serve as is or chilled.  If you want to make this a main course, simply add grilled chicken or shrimp. 

It's the perfect side dish for your weekend grilling.  I know we're having it for sure!
Happy Summer! M.

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June's Recommended read + a goal!

I like to cook, I actually love to cook if there is someone to cook for. I especially enjoy cooking for company. I pour a glass of wine, listen to music and work away. Sadly, I've been so busy focusing on my life, kids and business that I haven't set aside much time for cooking lately! I was always busy but some how found time to cook at least four days of the week when my husband lived with me. There is something about sharing a meal with someone that's more enjoyable then dining alone. As you know, it's just my kids and I now, so cooking hasn't been my top priority. Although, eating healthy should be. I constantly try to introduce new and fresh foods to my children but children will be children and on some days I'm lucky to get my three year old to eat anything never mind something "foreign". 

That brings me to this month's recommended read.   Gwyneth Paltrow's new cookbook "My Father's Daughter". It's currently in my Amazon cart and I will be eagerly awaiting the books arrival. I agree with Gwyneth's approach to cooking on a number of levels. I too try not to eat processed foods, I also eat fresh, and organic when possible. I love that she includes her children in the cooking process, I try my best to do the same! 

Okay, now onto my goal. No, I'm not trying to copy "Julie" from the well known book and film "Julie and Julia", but I do need some motivation to start cooking again. It's healthier, cheaper and also some what therapeutic. 

Here's my objective: To cook one meal a week from Gwyneth's cook book! I can't promise I'll finish the entire book but I'll do my best! I'll often take photos and share my results and even my son's critique when possible! Fingers crossed that this spurs my desire to cook and make cooking fun again! Happy June! xx. Julie

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Happy December

I will be making these cookies a few days before Christmas. Don't you just love how they are displayed and decorated?Such a simple but adorable concept! Happy December!

go to Food and Wine Magazine for the recipes!

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