Our family has always enjoyed the properties of a single, simple glass of Sangria, especially following a L.O.N.G. day of walking streets, touring museums, scouring markets, and absorbing culture in a distant city…or simply picking up the 5 year olds for the week right here in ENC (Eastern North Carolina)! The top pics below are from a treasured Thanksgiving holiday in London, on a quiet little street in Brenton’s neighborhood, when she was there and studying at Sotheby’s. Dare I say a magical adventure. The London version is a white wine Sangria, and my recipe is for a delightful red wine Sangria. Cheers!
2 oranges, sliced 2 lemons, sliced 2 Tbs superfine sugar 2 (1/5th size ) bottles red wine 2/3 cup Grand Marnier 1 red apple, cored and sliced into thin wedges Club soda to top up
Place half orange and lemon slices in large pitcher. Sprinkle with sugar. Leave to commingle flavors 15 minutes. Add wine and Grand Marnier. Refrigerate 1 hour or more. When ready to serve, add apple slices, remaining orange and lemon slices. Add ice to tall glasses and pour over. Top up with small bit of club soda.
The painting in the pic above is titled “Peg’s Produce” and is by the amazing Kristin Gibson, reflecting this wonderful season of the freshest fruits and vegetables here in Eastern North Carolina. So look forward (and backward) to lots of postings including strawberries, blueberries, tomatoes, corn, and so on… so here we are with luxury on a budget. This is the essential summer staple of caprese, with the added bonus of extra protein with a chicken breast. American Made! Yummy all the way down to the Tummy.
2 boneless, skinless chicken breasts 3 Tbs olive oil 2 cloves garlic, grated 1/4 t salt 1/2 t ground black pepper 12 cherry tomatoes 3 Tbs basil paste 1 cup shredded mozzarella cheese 1 tomato, thinly sliced Torn fresh basil for garnish
Preheat oven to 400°. Combine olive oil, garlic, salt, and pepper in small bowl. Pour half on bottom of casserole dish. Add chicken, and top with remaining oil mixture. Place cherry tomatoes around chicken. Bake 15 minutes. Remove from oven. Brush with 1Tbs basil paste. Sprinkle on mozzarella. Top with sliced tomatoes. Top tomatoes with more basil paste. Return to oven and bake another 15 minutes. Remove and allow to rest 5 minutes. Slice on the diagonal. Top with fresh basil. Serves 4 with a side of vegetable and starch.
Spreading a little joy to jump start this short week! The combination of flavors in this treat are like every section of the orchestra is playing in harmony and on key. This recipe just may become famous! So drop everything and head to the market straight away; then come home and savor the deliciousness!
4 oz fresh mozzarella 3/4 cup apricot jam 1 cup cherry tomatoes, halved 4 t olive oil, divided 2 t white wine vinegar Italian baguette, sliced 1 small ripe avocado, halved, pitted, and peeled 1/2 lemon Kosher salt Fresh ground pepper Torn fresh basil*
With fingers, pull mozzarella into shreds. Combine mozzarella, apricot jam, and tomatoes in small bowl. Drizzle with 2 t olive oil and vinegar. Toss to coat. Spread bread slices with remaining 2 t olive oil, salt and pepper. Toast bread slices. Smash and spread avocado on toasted bread. Sprinkle with lemon juice. Spoon apricot and tomato mixture over avocado. Sprinkle with salt and pepper. Top with torn basil.*
May also enjoy for brunch. Note: This is also delicious on a bed of butter bibb lettuce. *I was out of fresh basil when I made this, so I substituted fresh mint and it was wonderful!
Happy almost Memorial Day Weekend…Meet me at the pool and then go enjoy this “lobsta” salad…We’re going bold here, no more just blending in! Left image above was shot in our kitchen at the villa at Ocean Edge Resort, Cape Cod Massachusetts back in 2014, where I made my first ever Lobster Roll. I still can’t figure out why I waited so long to create that; but I’ve been enjoying that dance ever since. Life Changer! Above right image is a tray of fresh claw meat from Maine Lobster Now, where I order all of my lobster tails and fresh claw meat. It is literally shipped the same day that it is cooked and picked. Sweetest lobster that you’ll ever taste, and their bisque is amazing as well. Give it a try. As always, I receive nothing, nada, zippo for mentioning my favorite companies and products; just sharing the love and hoping to give you a fresh idea to elevate the every day.
2 lbs lobster claw meat* 3 to 4 oz organic, prewashed whole red butter leaves 1 avocado, cut in chunks 2 large fresh tomatoes, cut in chunks 1 cup mayonnaise (I use Hellmans’s Light) 8 stalks celery, finely chopped 3 Tbs celery leaves, chopped 4 Tbs chopped fresh basil 3 Tbs chopped fresh chives Zest of 2 lemons Juice of 2 lemons
Combine mayo, celery, celery leaves, basil, chives, lemon zest, and lemon juice in large bowl. Add in lobster, avocado, and tomatoes. Toss gently. Arrange lettuce on plate. Drizzle with olive oil, and sprinkle with salt and pepper. Top with lobster mixture.
*You may use meat from the entire lobster if desired, but I totally prefer the most delicate, tender claw meat. I order from Maine Lobster Now. They package the claw meat the day that the lobsters are cooked and ship only next day air, never frozen. So I freeze immediately upon receiving.
Note: Serves 6 to 8 if you have a side such as asparagus, and a small homemade roll or cornbread slice.
It’s still strawberry season, so don’t sit under the apple tree; get yourself to the strawberry fields. Then bring the berries home, race to the kitchen, and make this treat to tickle those taste buds. And the crunch factor of the toast just adds a bonus to the mouth feel. Enjoyed by adults and children of all ages. Just sitting back smiling!
4 slices wheat/seed bread* 4 oz fresh goat cheese Pint strawberries, hulled and sliced 3 Tbs maple syrup 2 Tbs olive oil 1/4 t salt 1/2 t fresh ground black pepper
Preheat oven to 350°. On parchment lined baking sheet, toss together strawberries, syrup, olive oil, and salt. Bake, stirring twice, until berries are slightly shrunken and juices are syrupy, about 30 minutes. Let cool slightly. Toast the wheat bread and brush with olive oil. Spread with fresh goat cheese. Top with berries. Sprinkle with freshly ground black pepper. Enjoy for breakfast. Or cut into pieces for appetizers.
FYI…a cup of strawberries has more vitamin C than a cup of oranges, and almost as much fiber as brown rice. Leftover berries can be refrigerated in an airtight container for up to 5 days.
Makes 16 appetizers.
*My favorite wheat and seed breads are made by Food for Life, specifically Genesis and Ezekial.
Happy Monday! I trust that this “Spring of Vaccinations” is bringing a freshness to you and yours…hope and recovery from 2020, and renewal, with positive refreshing energy changes. And speaking of energy, a couple of weeks back the grands and I joined forces for a bit of energetic fun in the kitchen to make these cinnamon crisps. It’s a “duck for cover” situation when you have 5 year olds mixing cinnamon and sugar free hand, but filled with smiles, love, and giggles. This house wasn’t built on gummy bears alone!
8 wonton wrappers, cut in half diagonally Nonstick cooking spray 2 Tbs sugar 1/2 t ground cinnamon 1 1/2 cups fat free vanilla yogurt 1 cup mixed berries of choice 4 t honey
Preheat oven to 400°. Mix cinnamon and sugar together in small bowl. Spray baking sheet with nonstick spray. Arrange wonton wrappers on baking sheet. Lightly spray wontons with nonstick cooking spray. Sprinkle with cinnamon mixture. Bake 3 to 4 minutes, or until lightly browned and crisp. Set aside to cool. Spoon yogurt and berries into dessert dishes. Drizzle with honey. Serve with cinnamon crisps.
Note: Cinnamon Crisps will last 3 weeks in zip top bag or sealed container.
I met Suzi, by text and chat, through the Pandemic of Love organization. We’ve never seen each other in person, but had an immediate connection. She is, in a word, amazing. She’s a giver, fun, funny, spirited, a warrior, a survivor…she never quits, wouldn’t dare give up, and conquers it all. Here’s Suzi:
I am a Savannah girl who grew up spending summers with my grandparents, aunts and uncles in Lumberton, Fairmont, and Rowland. I am blessed with very good southern cooking DNA. My family lived in different areas of NC when I was growing up, New Bern and Lake Norman were 2 of my favorites. My mother instilled the importance of volunteering in my siblings and me. So, I have spent my life volunteering for a variety of causes and organizations. The Red Cross, Army Family Services, The Brady Campaign & Million Mom March, Junior League, local NPR stations, school and church organizations and more. The two closest to my heart have come into my life in just the last few years. Bethematch.org, because I am a 2 time stem cell transplant patient. I have stage 4 DLBC Lymphoma. I am so very lucky because my 100% match donor was found relatively quickly through the National Registry. Many, especially those of color or mixed race, spend years waiting for a transplant. I am working to register 5000 new donors before reaching my 5th “ReBirthday” June 5, 2023! The second organization is PandemicOfLove.com. This organization started on March 14, 2020 in the beginning of the global Covid Crisis. It was started by a mom in South Florida who saw friends and neighbors suffering as businesses and schools closed. Family incomes evaporated leaving people without food and means to survive. It is a simple formula of Mutual Aid. Those who need help register for assistance with utilities, groceries, diapers, car repairs etc. Those who have enough, register to help out a neighbor in need. I manage the NC chapters of Pandemic of Love. In North Carolina in 13 months we have matched over 1000 people who connect, and neighbors help neighbors. Globally the organization has matched more than a million people. More than 55 million dollars in direct mutual aid has been given. The organization has chapters worldwide and is completely volunteer driven. We have been featured on The Kelly Clarkson Show, ABC, CBS, chosen as a CNN HERO in 2020, and many print and media outlets. Shelly Tygielski, our founder is a Nationally recognized Mindfulness and Meditation leader.
2 cups all purpose flour 1 t baking soda 1/2 t salt 1/2 cup sugar 1/4 cup brown sugar 1 egg 1/2 cup Greek vanilla yogurt 1/2 cup buttermilk 1/3 cup canola oil 1 1/2 t pure vanilla 1 1/2 cup fresh chopped strawberries
Preheat oven to 350 degrees. Stir sugars and egg together, mix well. Add oil, milk, yogurt, vanilla, and stir together thoroughly. Add flour, baking soda and salt; stir to combine-lumpy is ok. Fold in berries to combine. Do not over mix. Pour into parchment lined loaf pan. Bake in center of oven. Test after 45 minutes by inserting a toothpick and see if the bread is cooked through. Every oven is different and honestly every bread and cake are different!
Hello Hello! There’s a surprise guest being featured next Friday…just think amazing person, volunteer extraordinaire (PandemicOfLove.com), deep thinker, lots more, AND she’s sharing her homemade Strawberry Bread Recipe. After all, it is the season of helping others AND of fresh strawberries. I can’t wait for you all to meet Suzi, a very recent friend and wonderful person!
This is a vintage vegetable that remains modern, and will always stand the test of time; and it’s finding a stage again in many forms. I especially love this creation because you can use it year round, since you are cooking the tomatoes. The name is derived from the restaurant where they originally introduced Hasselback Potatoes…the Hasselbacken in Stockholm, Sweden in the 1940’s. And a wise chef later decided to use the same treatment on the tomato. Put some swagger in your veggies!
6 ripe plum tomatoes, cored 8 oz Gruyere cheese, shredded 1 cup fresh basil, chopped 6 Tbs olive oil 1/4 cup panko bread crumbs 1 garlic clove, minced 1/2 t salt 1/2 t pepper
Preheat oven to broil. Adjust oven rack 6 inches from broiling element. Place wire rack on rim of metal baking pan. Using serrated knife, slice small bit off long side of bottom of tomato. (We’re making it sit flatly.) Place tomato on that now flat side. Slice crosswise at 1/4 inch intervals, leaving 1/4 inch at bottom in tact. Combine half of the Gruyere, basil, oil, panko, garlic, salt, and pepper together. Carefully open tomato slices, and spoon a bit of mixture between slices (about 2 Tbs per tomato). Place tomatoes on wire rack. Sprinkle with remaining cheese. Broil until cheese is melted, about 4 to 5 minutes.
Raise your antenna and begin a slow clap! This is a Southern agenda where flavors comingle. Boom…for breakfast, brunch, lunch, or dinner.
1 sheet Phyllo Dough Pastry, thawed overnight in refrigerator 3 Tbs Everything Bagel Seasoning 1 egg beaten 2 Tbs room temperature light vegetable cream cheese 1 cup grated cheddar cheese 1/2 cup grated Gruyere cheese 6 oz spicy sausage 1/2 sweet onion, chopped Fresh tomatoes, sautéed 4 poached eggs 1 Tbs honey, for drizzling Chives for garnish
Preheat oven to 400°. Brown sausage and onion together until cooked through. Drain on paper towel. Fold all edges of pastry over 1/2 inch to form rimmed edge. Brush with egg. Sprinkle with seasoning, and press to embed. Spread cream cheese across pastry. Sprinkle with cheddar cheese. Top the cheese with sausage and onion mixture. Top this with sautéed tomatoes. Bake 12 to 15 minutes until browned. While that’s cooking, poach the eggs. Remove the flatbread, top with eggs, and sprinkle with Gruyere. Bake in oven for 5 more minutes until cheese is melted. Drizzle with honey. Garnish with chives and serve!
*Author’s Note: the don prefers scrambled eggs to poached eggs. So you will notice in one of the photos above that I used poached eggs on one half of the flatbread, and scrambled eggs on the other half. Feel free to mix it up in any manner that you desire!
One of my MOST favorite paintings ever! There was this horrible oval floral painting, that the don and I were gifted from my paternal grandmother when we married in 1975. Soon thereafter, we found it hanging in the dining room on Forest Hills, where it remained for fifteen years to our dismay. But you know, family…So years later when Torrey and I opened our gallery, the don enlisted her help for a surprise commission from Wayne Trapp for my Christmas gift. Sweet way to rid us of that awful painting. It’s me in a “Walk in the Garden”! Do you dream in color or black and white?
And speaking of walking in gardens…here are lettuce, celery, apple, grapes, cranberries, and a few more added ingredients to make the perfect lunch, brunch, or dinner salad. Artful edges!
Dressing: 1/2 cup Greek yogurt 1 1/2 t Dijon mustard 2 Tbs honey 1 t cider vinegar Juice of 1/2 lemon Sea salt and ground black pepper to taste Toss all ingredients together in small bowl.
Salad: 1/2 cup walnuts, toasted 1 small head Romaine lettuce, shredded 1 lb cleaned, cooked medium shrimp 4 small celery ribs, chopped 1 honey crisp or Granny Smith apple, cored and cut into small pieces 16 red grapes, halved 1/4 cup dried sweet cranberries Put lettuce in large mixing bowl. Add shrimp, celery, apple, grapes, and cranberries. Spoon in dressing. Toss to coat. Divide between 4 plates.
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