Yummy…All the Way Down the Throat. No joke. This is a total software update for your palate…and speaking of which; it totally looks like the palette for a still life…calling Kristin!! Since strawberry season is in full swing here, I’m taking it straight to the kitchen. Hope that you do the same. With the marinade in this recipe, any strawberry will work if you live in an “off berry season”!
1 cup thinly slices strawberries
1 Tbs white balsamic vinegar
1 t honey
Pinch of salt and pepper
Vegetable cream cheese, room temperature (I prefer light)
Bunch baby arugula
8 slices white bread, edged, and cut in half
Toss together berries, balsamic, honey, and salt.
Let sit 30 minutes, then drain.
Spread cheese on all bread slices.
Season 8 bread halves with salt and pepper.
Layer strawberries across these halves.
Top with arugula.
Top with remaining bread slices.
Simple old fashioned goodness here! The fresh fall apples are abundant and we need a little fruit with our turkey, right?! This recipe is ages old, but some things are just worth passing down. I added fresh Beelicious honey, nod to Judy and Matt, and loved the difference it made. Top it with vanilla bean ice cream and call it dessert. Gobble Gobble good people of the world wide web!
8 apples, peeled, cored and cut into chunks
1/2 cup brown sugar
1/2 cup sugar
1/4 cup butter
1/2 cup honey
1 t cinnamon
1 t vanilla extract
Place apple chunks in soup pot.
Separately heat sugars, butter, honey, and cinnamon over medium heat 4 minutes until everything is dissolved.
Remove from heat and add vanilla extract.
Pour over apples.
Simmer on medium low 30 minutes, until apples are tender.
Zing into summer with this must eat! Simple, and rewarding. Just sharing the love of dressing up a simple melon lunch or supper “side”. Using my Beelicious honey from Judy and Matt again. Yum to the tum. Be on the lookout later this week for a savory mahi dish to pair with this melon salad…and the perfect refreshing Limoncello cocktail for pairing.Zest of 1 lemon
Juice of 1 lemon
1 Tbs dry sherry
1 Tbs honey
1/8 t kosher salt
1/4 t ground pepper
2 Tbs extra virgin olive oil
3 Tbs fresh torn mint
In medium bowl whisk together lemon zest, lemon juice, sherry, honey, salt, and pepper.
Slowly add olive oil, whisking until combined.
Cut melons in half and remove seeds.
Slice into 2 inch wide wedges.
Using a mandolin cut melons into ribbons.
Add melon ribbons to dressing and toss to coat.
Place on plate.
Sprinkle with mint.
Of course, if you don’t have a mandolin, you can cube the melon or use a melon baller to shape into balls.