Warm Apple Crisp

Potluck Picnic with Apple Crisp

Welcome to my Potluck Picnic … a weekly newsletter containing an assortment of
recipes, tips, humor and
stories to inspire you to appreciate, cook, eat and share good food.
So pull up a chair and join the conversation!

 

quote of the week

Winston Churchill Quote about Pessimism and Optimism

 

on the foodie trail

Goat Cheese Chocolate Almond Donut

Last weekend, I had the privilege of joining my future daugther-in-law, her mom and her sister in Chicago to shop for a wedding dress! This mom of two boys … whoops, I mean, men … could not have been happier to watch the process. Dresses were modeled, analyzed, and rejected. To witness the moment she saw the mental vision of her perfect dress come to life in the mirror and tears form in her eyes in confirmation was a moment I will never forget.

What does this have to do with a donut? It was the result of a road-less-taken. I prefer country roads to interstates when I’m not on a time constraint and the road that led me out of the Chicago area toward home passed through the town of West Dundee where, in search of coffee, I found Craft Donuts + Coffee.

Craft Donuts & Coffee

Needless to say I added a good 20 minutes to my trip … worth every minute! I was torn between the Fluffernutter, the Pumpkin Pie Filled and the Goat Cheese Chocolate Almond. My decision was made when I thought, “what would my friends most like me to try?”

One Goat Cheese Chocolate Almond donut please!

Whipped goat cheese sandwiched between halves of a glazed donut, topped with chocolate frosting and slivered almonds, this confection hit all the sweet and savory notes. If you have been known to say that something is “too sweet”, a combination like this will be right up your alley. I have yet to find anything that is “too sweet” for me.

Then again, I’m not sure I’ve ever found a food that is “too” anything for me!

 

what’s up in the garden

Delicata Squash

Probably the most familiar squash varieties are Acorn and Butternut. Spaghetti squash has become very popular in the past few years. Trending now? Delicata squash.

Why so popular?

  1. Easy to grow – even in a small garden.
  2. Smaller in size – serves 2 to three people.
  3. Tender, edible skin – no need to peel!

To prepare the roasted squash rings pictured below: wash the squash, cut in half lengthwise, scoop out seeds, cut into 1″ thick rings, toss with olive oil, salt, pepper, cinnamon, cayenne and brown sugar, and roast at 400 degrees F for 20 minutes (turning rings over after 10 minutes).

Roasted Delicata Squash

 

this week’s recipe: apple crisp

Apple Picking

We have now been living on our acreage for one full year (i.e. one apple season). With two apple trees on our property, we have been anxious to discover if these apples would be good baking apples. The best way to find out, in my opinion, is trial by apple crisp.

Verdict? Guilty of deliciousness!

This is a very simple recipe … let the apples and spices shine and enjoy the diffusion of fall scents throughout your house.

Print Recipe
Apple Crisp
Apple crisp may be the simplest of comfort desserts. Warm spices and a crumb topping enhance the apples and beg for a scoop of ice cream. Try this recipe soon!
Warm Apple Crisp
Keyword apple, dessert, recipe
Prep Time 20 minutes
Cook Time 45 minutes
Servings
6-8 people
Ingredients
  • 6 cups peeled and sliced apples
  • 1/2 cup flour
  • 1 cup sugar
  • 1/4 cup butter
  • 1/4 teaspoon Salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg optional
  • 1/4 teaspoon allspice optional
  • 1/4 teaspoon cardamom optional
Keyword apple, dessert, recipe
Prep Time 20 minutes
Cook Time 45 minutes
Servings
6-8 people
Ingredients
  • 6 cups peeled and sliced apples
  • 1/2 cup flour
  • 1 cup sugar
  • 1/4 cup butter
  • 1/4 teaspoon Salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg optional
  • 1/4 teaspoon allspice optional
  • 1/4 teaspoon cardamom optional
Warm Apple Crisp
Instructions
  1. Lightly coat an 8 inch x 8 inch pan with butter.
  2. Preheat oven to 350 degrees F.
  3. Distribute apple slices evenly in pan.
    Assembly of Apple Crisp
  4. Combine flour, sugar, salt and spices in a bowl. Cut thin slices of butter into flour mixture with a fork until crumbly. Sprinkle on top of apple slices.
  5. Bake for 45 minutes or until lightly browned and bubbly. Remove from oven and allow to cool for at least 30 minutes.
Recipe Notes

Apples: My favorite apples to use in this dessert are Jonathon and Macintosh. If you like apples that hold their texture, Granny Smiths work well. Using two or three varieties of apples will create a very flavorful result.

Warm Apple Crisp

 

if you haven’t tried this one yet …

Butternut Squash Soup

Does this look like a perfect fall lunch to you? Warm up with a bowl of thick soup made from butternut squash, chicken broth, onions, garlic and thyme and garnished with a simple cashew cream and some toasted pepitas or cashews.

Butternut Squash Soup with Cashew Cream

what can you bring to the next potluck picnic?

Comment below in the “LEAVE A REPLY” box to share:
1. What is your favorite fall dessert?
2. Do you have a quote that inspires you to challenge yourself?

Don’t miss a single Potluck Picnic … add your e-mail address to my list and you’ll
receive your personal invitation to each weekly newsletter right in your inbox.
Just click on the “Join The Picnic” button at the bottom-right of this screen.

Potluck Picnic with Summer Edamame Salad

 

Welcome to my Potluck Picnic … a weekly newsletter containing an assortment of
recipes, tips, humor and
stories to inspire you to appreciate, cook, eat and share good food.
So pull up a chair and join the conversation!

 

quote of the week

Brave Quote

 

on the foodie trail

Red Pepper Threads

Are you following me on social media? Last week I shared a lot of pics of my trip to see my niece and one-year-old great-niece in New Jersey. We found a lot of cool food-related places to visit, including a stop at a Korean grocery store. While roaming the aisles, I found this jar of red pepper threads. The pepper pictured on the label looked like a spicy one and my curiosity won. I might be the only person who views a grocery store as a tourist trap! At home a few days later, I sprinkled a few of these on top of some tuna “cakes” and it added a subtle amount of heat and a pop of color.

What else needs some heat and color? Rice, pasta, salads, sandwiches, deviled eggs … stay tuned!

 

this week’s recipe: summer edamame salad

Print Recipe
Summer Edamame Salad
Not your typical bean salad, this combination of edamame, sweet corn, peppers and onions in a light Asian dressing is a flavor bomb of protein and vitamins! Try this recipe ASAP!
Prep Time 20 minutes
Cook Time 5 minutes
Passive Time 4 hours
Servings
1 quarts
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon sesame oil
  • 1 12 ounce package frozen edamame thawed
  • 2 cups sweet corn kernels
  • 1/2 teaspoon Salt
  • 1/2 cup diced red onions
  • 1 cup diced red pepper
  • fresh Thai basil leaves optional
  • 3 green onions, sliced optional
Asian Dressing
  • 1/3 cup rice vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1 tablespoon Sriracha or Tabasco sauce
Prep Time 20 minutes
Cook Time 5 minutes
Passive Time 4 hours
Servings
1 quarts
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon sesame oil
  • 1 12 ounce package frozen edamame thawed
  • 2 cups sweet corn kernels
  • 1/2 teaspoon Salt
  • 1/2 cup diced red onions
  • 1 cup diced red pepper
  • fresh Thai basil leaves optional
  • 3 green onions, sliced optional
Asian Dressing
  • 1/3 cup rice vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1 tablespoon Sriracha or Tabasco sauce
Instructions
  1. Heat 1 tablespoon of extra-virgin olive oil and 1 teaspoon sesame oil in a skillet over medium heat. Add thawed edamame and sweet corn kernels to pan and stir to coat with oils. Sprinkle with salt and saute until lightly browned, stirring only occasionally. Remove from heat.
  2. Combine onions and peppers in a bowl. Add edamame and corn when no longer hot.
  3. Combine all dressing ingredients and whisk to combine (or use a canning jar and shake well). Pour over vegetables and stir to coat.
  4. Refrigerate for 4 hours or overnight.
  5. Serve with Thai basil (optional) and/or sliced green onions.
Recipe Notes

This salad would be a great side dish for Lemon-Yogurt Salmon or grilled chicken with teriyaki sauce.

Mexican Version: Substitute avocado oil for the olive oil and omit sesame oil. Replace rice vinegar with apple cider vinegar, soy sauce with lime juice, and Sriracha sauce with one teaspoon of cumin. Adding some avocado or mango would be delicious too!

 

 

if you haven’t tried this one yet …

Stuffed Poblano Peppers with Ground Pork

Stuffed Poblano Peppers

Are you a fan of stuffed peppers? Of Mexican food? This recipe uses poblano peppers as the shell for a mixture of rice, corn, ground pork (ground chicken or turkey are options too), black beans, tomatoes and, of course, cheese! Leftovers? Freeze for another day or chop up and add to scrambled eggs!

 

what can you bring to the next potluck picnic?

Comment below in the “LEAVE A REPLY” box to share:
1. What’s the one spice in your cupboard you can’t live without?
2. Have you ever heard of Stuffed Pepper Soup?

 

Don’t miss a single Potluck Picnic … add your e-mail address to my list and you’ll
receive your personal invitation to each weekly newsletter right in your inbox.
Just click on the “Join The Picnic” button at the bottom-right of this screen.

Potluck Picnic with Chilled Gazpacho

Welcome to my Potluck Picnic … a weekly newsletter containing an assortment of
recipes, tips, humor and stories to inspire you to appreciate, cook, eat and share good food.
So pull up a chair and join the conversation!

 

quote of the week

JOY: gladness not based on circumstance

 

on the foodie trail

The Jersey Summer Sour

I shutter to even share this picture (get it … shutter?). The picture is nice enough but it isn’t nice enough. This cocktail deserves a better photographer and a second round.

  1. Start with fresh blueberries (I told you this picture wasn’t perfect) … or as they say in Jersey, “bloobs”.
  2. Vodka is next and, in this case, something called “Jersey Lightening” (got your attention there, didn’t I?).
  3. Add more vodka, this time something called “Summer Amaro”. Yes, I had to Google this one and as far as I can tell, it is a vodka that has been sweetened and infused with the herbs, spices and fruits of summer. Each description I found had different ingredients. If you know anything, anything at all, about Amaro, please share!
  4. Pine. That’s all it said on the menu. I am guessing that is the line of sprinkles on top of the drink. Maybe it is grated juniper berries? Makes me want to try that on my next gin and tonic!
  5. Frothy egg whites top it off! They remind me of the moment you take a sip of hot cocoa and the  foam at the top gives you a mustache? Only in the middle of summer!

This beverage revelation comes to you courtesy of my favorite Jersey-girl/niece, Khristine, and a place called “The Farm and Fisherman Tavern” in Cherry Hill, New Jersey. I’ve just returned from a long weekend of eating, laughing and making memories with this gal and her sweet daughter. My nephew is deployed for a year with the Army National Guard and I hope our time together helped to fill a little of their time apart. Can’t wait till we are all together again!

 

what’s up in the garden

Everything is not “coming up roses” in my garden. I like to post pretty pictures of all that is thriving and pretty but there are struggles too. Blight and bugs are wreaking havoc on my cucumber vines, tomato plants and even my beautiful Red Malabar Spinach.

I trimmed a lot of branches and leaves off of my tomato plants to try and prevent the blight from spreading. That effort reduced the shade on the tomatoes themselves and now they have sunburn. I feel like I forgot to put sunscreen on my kids!

I want you to know that I believe in moderation, in gardening, in eating (most of the time), in life. Therefore, I am not a certified organic gardener. I do not easily jump to chemical applications. Trying age-old remedies (like water, baking soda and dish soap) are not excluded. I just want to avoid making mistakes that damage the fruits of my labor (again with the puns … apologies).

If you have any suggestions/tips/tricks/advice, I would be most grateful if you would share. Remember, this is a potluck picnic: I value your input!

 

this week’s recipe: Gazpacho

I first discovered gazpacho in a very lovely setting: a table next to the ocean in Key West surrounded by my mom, two aunts and one of my cousins. That was over 10 years ago and I’ve been thinking about it and trying to replicate it ever since. I’ve had a few good attempts along the way but nothing has ever come close to giving me that oh-my-goodness-you-have-to-try-this taste. Until now.

I found a recipe and, as always, tweaked it a bit and here it is! I’m not eating it next to the ocean but it sure brings back great memories with amazing ladies.

Print Recipe
Gazpacho: Chilled Summer Vegetable Soup
This chilled, vegetable soup is the perfect way to use fresh summer vegetables. No cooking required! Serve it as a first course with tortilla chips or crusty garlic bread or as a main dish with a grilled cheese or a BLT.
Prep Time 15 minutes
Passive Time 6-8 hours
Servings
2 quarts
Ingredients
  • 4 cups tomato juice see note
  • 4 cups diced fresh tomatoes see note
  • 2 cups peeled and diced cucumber
  • 1 cup diced red onion
  • 1 diced red pepper
  • 1 diced jalapeño see note
  • 3 cloves garlic
  • 1/4 cup extra-virgin olive oil
  • 2 limes zested and juiced
  • 2 tablespoons white balsamic vinegar
  • 1 1/2 tablespoons Worcestershire Sauce
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano crushed
  • Salt
  • Black Pepper
  • Fresh cilantro
  • plain greek yogurt
Prep Time 15 minutes
Passive Time 6-8 hours
Servings
2 quarts
Ingredients
  • 4 cups tomato juice see note
  • 4 cups diced fresh tomatoes see note
  • 2 cups peeled and diced cucumber
  • 1 cup diced red onion
  • 1 diced red pepper
  • 1 diced jalapeño see note
  • 3 cloves garlic
  • 1/4 cup extra-virgin olive oil
  • 2 limes zested and juiced
  • 2 tablespoons white balsamic vinegar
  • 1 1/2 tablespoons Worcestershire Sauce
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano crushed
  • Salt
  • Black Pepper
  • Fresh cilantro
  • plain greek yogurt
Instructions
  1. In a large bowl, combine tomato juice and diced tomatoes.
  2. Pulse the cucumbers, red onion, red pepper, jalapeño and garlic, individually (see note) in a food processor until finely chopped. Add to tomato mixture.
  3. Add olive oil, zest of one lime, lime juice, white balsamic vinegar, Worcestershire Sauce, cumin and oregano. Stir.
  4. Refrigerate for at least 6-8 hours or overnight.
  5. Stir again and taste. Add salt (1/2 teaspoon at a time) and pepper (1/4 teaspoon at a time) to taste.
  6. Serve with fresh cilantro and a dollop of plain greek yogurt.
Recipe Notes

If you are lucky enough to have an abundance of fresh tomatoes, use them for the "juice", as well as the "fresh", in this recipe. To make 4 cups of "juice", you will need 6-7 cups of peeled and cut fresh tomatoes. Use a hot-water-bath method to peel the tomatoes. Cut the tomatoes into pieces and place in a stock pot with one teaspoon of salt. Bring to a boil, stirring frequently, reduce heat and simmer for 30-45 minutes. The "liquid" will rise to the top and the "solids" will sink to the bottom when the tomatoes are thoroughly cooked. Remove from heat and use an immersion blender to puree. A blender will also work but cool the tomatoes first and work in smaller batches. Cool completely and chill before adding other ingredients.

Dice the fresh tomatoes as small as possible. Tomatoes can also be pulsed in a food processor.

Remove the seeds and membranes from the jalapeño for less heat.

If you put all of the vegetables into the food processor at the same time, the vibrant colors will blend into a very dull and unappetizing shade of brown.

 

if you haven’t tried this one yet …

Gyro Meatball Salad

If you’ve been following along for a while, you know I love meatballs. This recipe for gyro meatballs has become a family favorite. There are enough meatballs to not only fill your pita bread or create this salad, but also to freeze some for a quick meal another day!

Gyro Salad with Meatballs

what can you bring to the next potluck picnic?

Comment below in the “LEAVE A REPLY” box to share:

  1. name a song that brings you joy? one that makes you chair-dance wherever you are?
  2. what is your favorite summer beverage?
  3. any suggestions/tips/tricks/advice for my garden probs??

 

Don’t miss a single Potluck Picnic … add your e-mail address to my list and you’ll
receive your personal invitation to each weekly newsletter right in your inbox.
Just click on the “Join The Picnic” button at the bottom-right of this screen.

Creamy Cucumber Salad

Potluck Picnic with Creamy Cucumber Salad

Welcome to my Potluck Picnic … a weekly newsletter containing an assortment of
recipes, tips, humor and stories to inspire you to appreciate, cook, eat and share good food.
So pull up a chair and join the conversation!

quote of the week

God be with you til we meet again
By his counsels guide, uphold you
With his sheep securely fold you
God be with you til we meet again.

God be with you til we meet again
Neath his wings securely hide you
Daily manna still provide you
God be with you til we meet again.

God be with you til we meet again
When life’s perils thick confound you
Put his arms unfailing round you
God be with you til we meet again.

God be with you til we meet again
Keep love’s banner floating o’er you
Smite death’s threatening wave before you
God be with you til we meet again.

Til we meet, til we meet
Til we meet, at Jesus’ feet.
Til we meet, til we meet
God be with you til we meet again.

Lyrics by: Jeremiah Rankin
Composed by: William Tomer

Of books, music, movies and podcasts

There are a few things that are expected at our family reunion: ridiculous amounts of food, raucous laughter and a hymn sing. The lyrics above are from the last song we sing each year. I have memories of my grandmother leading us in songs with the “voice that God gave me”: not strong, not on pitch, but full of gratitude.

This hymn not only sends out a blessing to everyone in attendance, but to those members of our family who were not able to attend. It reminds us that no matter what happens in the next year, we will meet again someday “at Jesus feet” along with those who have gone before us. I love this song but never really looked into it’s history.

Written in 1882, this song was created as a hymn for a church choir to sing at the close of each worship service as a good-bye song. The inspiration for the first line came when Rankin discovered the dictionary definition for the word “good-bye” was “God be with you” (source: Godtube). How did I never know this? So I went to dictionary.com and typed in “good-bye”. Should it have surprised me that definition is no longer there? Probably not. But it made me sad.

Until I scrolled down a little further on the page:

Origin Of Goodbye: First recorded in 1565-75; Contraction of God Be With Ye

Have you heard anyone say “don’t say good-bye, say I’ll see you later”? Have we changed the meaning of “good-bye”? Now that I know this piece of history, I will be intentional about actually saying “good-bye”. Maybe I’ll even get a chance to share the meaning with someone who really needs to hear it.

what’s up in the garden

Lemon Cucumber

Three years ago, Marty and I spent a week in SW Colorado. Part of the week was spent at a fly-fishing lodge called Black Canyon Anglers. Beyond fly-fishing and gorgeous scenery, this place also has an organic garden and peach orchard. The evening meals are 3-course dinners made primarily from produce grown on the property. While eating one of the salads, we were introduced to the Lemon Cucumber … appropriately named for the shape and color but also for the light citrus flavor.

The Lemon Cucumber has been a part of my garden ever since that trip and they encourage conversation as they are unfamiliar to most people. The one disadvantage to these cucumbers is the large amount of seeds. I would highly recommend either slicing these very thin, or removing the seeds and the skin and dicing the flesh. Combining traditional cucumbers with the lemon cucumbers works well too!

Want to read more about our foodventure in SW Colorado? Click here.

 

this week’s recipe: Creamy Cucumber Salad

Creamy Cucumber Salad

This past weekend, my mom’s family gathered for our annual family reunion. Along with reconnecting with my aunts, uncles and cousins, it is a great opportunity to pick up new recipes! This cucumber salad was among the buffet of salad choices. I was expecting the usual sour cream dressing but this was even better. It was in an older, green pyrex bowl and as everyone started to gather their things to leave, I was watching that bowl to see who would pick it up. No one was claiming it. Finally, someone said they thought my niece had made it but they hadn’t been able to stay. One text message later and here it is …

Print Recipe
Creamy Cucumber Salad
Fresh. Simple. Delicious. This creamy cucumber and onion salad has a light dressing made from Greek yogurt and is flavored with dill. Perfect for those summer grilling meals!
Creamy Cucumber Salad
Prep Time 15 minutes
Passive Time 30 minutes
Servings
8 people
Ingredients
  • 1/3 cup thinly sliced red onion
  • 1/4 cup extra-virgin olive oil
  • 2 teaspoons red wine vinegar
  • 1 1/2 teaspoons dried oregano
  • 1 cup plain greek yogurt
  • 1 Lemon zested and juiced
  • 1 clove garlic minced
  • 1/4 cup fresh dill or 1 tablespoon dried dill weed
  • 1 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 4-5 cups sliced cucumbers
Prep Time 15 minutes
Passive Time 30 minutes
Servings
8 people
Ingredients
  • 1/3 cup thinly sliced red onion
  • 1/4 cup extra-virgin olive oil
  • 2 teaspoons red wine vinegar
  • 1 1/2 teaspoons dried oregano
  • 1 cup plain greek yogurt
  • 1 Lemon zested and juiced
  • 1 clove garlic minced
  • 1/4 cup fresh dill or 1 tablespoon dried dill weed
  • 1 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 4-5 cups sliced cucumbers
Creamy Cucumber Salad
Instructions
  1. In a small bowl, combine onion, olive oil, vinegar and oregano. Stir and allow to marinate at room temperature while preparing the salad.
  2. Combine yogurt, lemon juice, lemon zest, garlic, dill, salt and pepper; stir to combine. Add cucumbers and stir to coat evenly. Add the onions and the marinade, stirring to combine.
  3. Refrigerate for 20-30 minutes before serving.

NOTE: The picture above has a combination of typical cucumbers and some of the lemon cucumbers from my garden. Also, do not let the less-than-awesome picture of this salad dissuade you from trying the recipe … sure wish I would have taken a picture of the salad in that green bowl! #missedopportunities

 

if you haven’t tried this one yet …

Instead of linking another recipes here, I thought you might enjoy seeing a post I wrote in 2016 about our family reunion:

The Relatives Came

what can you bring to the next potluck picnic?

Comment below in the “LEAVE A REPLY” box to share:

  1. do you have a favorite hymn?
  2. what’s one food you always hope will be at a potluck?

 

Don’t miss a single Potluck Picnic … add your e-mail address to my list and you’ll
receive your personal invitation to each weekly newsletter right in your inbox.
Just click on the “Join The Picnic” button at the bottom-right of this screen.

Potluck Picnic with Lemon Poppy Seed Dressing

Welcome to my Potluck Picnic … a weekly newsletter containing an assortment of
recipes, tips, humor and stories to inspire you to appreciate, cook, eat and share good food.
So pull up a chair and join the conversation!

quote of the week

“Share with the Lord’s people who are in need. Practice hospitality.”
Romans 12:13

 

Of books, music, movies and podcasts

The Turquoise Table
by Kristin Schell

Ever felt like you are lacking connection?

How many of your neighbors do you know?

A fellow food-blogger-friend of mine recommended the book “The Turquoise Table” by Kristin Schell. I am half-way through the book and am loving the concept of Kristin’s picnic table painted turquoise and placed in her front yard for the purpose of giving people in her neighborhood a place to gather, talk and build friendships. There are turquoise tables popping up all over the country including an online community for the sharing of ideas and support as well as a way for people to find local tables.

Marty and I have yet to meet many of our neighbors but this book has the wheels turning. If you see my using the hashtag #frontyardpeople, this book is the source!

Highly recommend adding it to your cart.

 

what’s up in the garden

Red Malabar Spinach Leaves, Vines and Flowers

One of the great disappointments for me in gardening is when the sun gets too hot and the air too humid for spinach to thrive. If we, here in the midwest, are lucky, a cool fall will allow for a second planting. That gap though …

Let me introduce you to Red Malabar spinach. This gorgeous vining plant loves the heat and humidity, has beautiful, edible flowers and can even be grown in pots or planters! Apparently it is not at all related to spinach but the rich, deep green color of the leaves and the familiar taste led to the name. Do not fear … it still has the high nutritional values and can be used fresh or sautéed or cooked just like it’s namesake.

It’s also quite pretty in flower arrangements!

Red Malabar spinach in floral arrangements

 

table time

When the forks are down, the dishes can wait.

I am trying to change my instinct to hop up from the table, clear the dishes and wipe down the table and cupboards. Why? Italy.

Mealtime in Italy is a relaxed event. Food is enjoyed, conversation is plentiful, laughter is inevitable. If you’re anything like me, eating has become a sporting event: how fast can I woof it down with bonus points for multitasking (scrolling social media, driving a car, watching garbage on television, working, etc.). It’s not healthy behavior and we model it to our kids, no matter their age.

Have you ever noticed, the minute someone starts removing the plates and utensils from a table, the conversation stops? It is a kind and thoughtful gesture to clear the table but we end up “clearing” the table of that time to engage. Whether eating alone or with company, take five minutes to think and/or talk about what you ate, where it came from, what you liked most/least and, most importantly, to thank God and the “chef” for providing it?

Let’s try to add a few minutes, some eye contact and more laughter to each meal … the dishes can wait.

 

on the foodie trail

While I failed to pack the perfect picnic lunch for our fishing trip last Saturday, I came through with a small town pub making some seriously delicious pizza! Pickles Pub in Kamrar, Iowa, was recommended to me months ago by the owner of Gravy Home Goods in Jewell. Small towns are the best!

Our fishing was less than productive but we all loved the pizza … especially the Pickles Pepper Pizza!

 

this week’s recipe

One day earlier this week, I picked some of the spinach described above, fresh cucumbers and an onion for a salad. The refrigerator provided a leftover chicken tender and some blackberries. None of the many bottles of dressing hanging out on the refrigerator door appealed to me. I wanted poppy seed dressing …

Print Recipe
Lemon Poppy Seed Dressing
This poppy seed dressing is light and creamy with a pop of freshness from lemon zest and juice. It is the perfect dressing for a spinach and berry salad, chicken salad, coleslaw or even fruit.
Prep Time 15 minutes
Servings
1 cup
Ingredients
  • 2 tablespoons diced onion
  • 2 tablespoons extra-virgin olive oil divided
  • 1 tablespoon butter
  • 3 tablespoons plain greek yogurt
  • 3 tablespoons mayonnaise/salad dressing
  • 1 1/2 tablespoon white wine vinegar
  • 2 teaspoons sugar
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • water
  • 2 tablespoons poppy seeds
Prep Time 15 minutes
Servings
1 cup
Ingredients
  • 2 tablespoons diced onion
  • 2 tablespoons extra-virgin olive oil divided
  • 1 tablespoon butter
  • 3 tablespoons plain greek yogurt
  • 3 tablespoons mayonnaise/salad dressing
  • 1 1/2 tablespoon white wine vinegar
  • 2 teaspoons sugar
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • water
  • 2 tablespoons poppy seeds
Instructions
  1. Saute onions in 1 tablespoon olive oil and the butter until tender. Remove from heat.
  2. Combine one tablespoon olive oil, greek yogurt, mayonnaise/salad dressing, vinegar, sugar, lemon zest and lemon juice, salt and pepper in a food processor. Add onions (with the oil and butter) to the dressing and puree until smooth.
  3. Stir in water, one tablespoon at a time, until desired consistency is reached.
  4. Pour dressing into a jar and add poppy seeds, stirring until evenly distributed.

if you haven’t tried this one yet …

Lemon-Yogurt Salmon with Vegetable Couscous

This Lemon-Yogurt Salmon is one of our favorite summer meals. The salmon cooks quickly on the grill, in a pan or in the oven, and the yogurt sauce provides moisture and flavor. If you are lucky enough to have leftovers … plan ahead, people … make a salad with spinach or arugula, cucumber, feta, red onion and toasted pine nuts or almonds!

what can you bring to the next potluck picnic?

Comment below in the “LEAVE A REPLY” box to share:

  1. what is your favorite salad dressing, and
  2. what is the title of the book you are reading now.

 

Don’t miss a single Potluck Picnic … add your e-mail address to my list and you’ll
receive your personal invitation to each weekly newsletter right in your inbox.
Just click on the “Join The Picnic” button at the bottom-right of this screen.

Spicy and Sweet Potato Salad

Potluck Picnic with Spicy and Sweet Potato Salad


Welcome to my Potluck Picnic … a weekly newsletter containing an assortment of
recipes, tips, humor and stories to inspire you to appreciate, cook, eat and share good food.
So pull up a chair and join the conversation!

quote of the week

A man can do worse than be poor. He can miss altogether the sight of the greatness of small things.
~ Robert Farrar Capon

 

table time

How does it make you feel to see this picture? Do you feel: curious? welcome? special? hungry?

Hopefully you feel all those things. Setting a table or buffet or spreading out that picnic blanket is the visual expression of love and inclusion. Family, friends and guests see that someone is prepared to feed them and spend time with them and that is a special feeling. It is a feeling that we need every single day. It doesn’t have to be china and roses and Beef Wellington. Paper plates and fun napkins for hot dogs may be the best way to welcome someone home. The fact that it was not an afterthought is perceived and appreciated immediately, even by your youngest guests. Think about what makes your table-mates happy. If it’s hot dogs, just double check that all the favorite condiments are ready and waiting too. We wouldn’t want that virtually-empty bottle of ketchup to ruin a good meal!

TRY THIS: Go the extra mile (or just an inch) when setting the table for one meal this week. If you typically set the table with all the basics, add a small arrangement of flowers. If your table is normally set for dinner, try setting it for breakfast. Add some seasonal paper napkins instead of the everyday white ones or the roll of paper towels. Even if you are setting the table and you are setting it for yourself, add something that makes you feel good. See what happens. If someone sarcastically says (and I’m thinking of you people feeding teenagers here) “What’s the occasion?”, that’s a good thing. They noticed!

And let me know … after all, this is a potluck. Your feedback is your contribution to this picnic!

on the foodie trail

Stomping Grounds Cafe Ames Iowa

When a restaurant is consistently busy despite the fact that the name of the restaurant is absent from the exterior of the building, you know it’s good! This is Stomping Grounds in Ames, Iowa. Just south of campus on Welch Avenue, this place serves up everything from pour-over coffee to wine, crepes to quiche, bison to tuna. Their weekly specials are unique, fresh and seasonal.

Adding to the amazing food and drinks, this place is embracing the university setting by decorating the inside with student artwork. It changes periodically, providing a new “look” each time. One of the few large restaurant patios in Ames now has a gorgeous pergola designed and installed by the ISU graduate students in Architecture.

Personal Recommendation: Avocado Toast or any version of the crepes!

what’s up in the garden

Watermelon in the Garden

Moving to an acreage in September of 2018 gave us the opportunity to create a much larger garden space than we had while we were living in town. This larger space has given me the chance to plant vines! We never had space for pumpkins, squash or melons. Not knowing how much space the vining plants would need, we now have a thriving jungle of spaghetti squash, butternut squash, delicata squash, pumpkins, two kinds of watermelon and two kinds of cantaloupe.

Once I found that first watermelon on the vines, I can hardly skip a day of checking on it to see how much it grew overnight! These “picnic-sized” (how appropriate, right?) watermelon will get about 8″ long. Full disclosure: this is a close-up … this melon is only about three inches long at this time.

Grow, baby, grow!

 

this week’s recipe

A few months back, I bought a small container of a prepared salad from a grocery store. This is not something I normally do but this one caught my eye and I knew Marty wouldn’t like it so a small portion was a good idea. Sweet potatoes with a variety of sweet and spicy peppers in a vinaigrette dressing … it was so good and the ingredient list was so simple, I had to try to make my own and here it is!

Spicy and Sweet Potato Salad

Print Recipe
Spicy and Sweet Potato Salad
Sweet potatoes and a mix of sweet and spicy peppers are tossed in a vinaigrette of Mexican flavors to create the ideal side dish or taco topper!
Spicy and Sweet Potato Salad
Prep Time 20 minutes
Cook Time 20 minutes
Servings
1 quart
Ingredients
  • 4 cups peeled and diced sweet potatoes 1/2" cubes
  • 1/2 cup diced poblano or jalapeño pepper
  • 2 tablespoons avocado or extra virgin olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1/2 cup finely diced red onion
  • 1/2 cup finely diced green pepper
  • 1/2 cup finely diced red pepper
  • 1/4 cup finely diced jalapeno seeds removed for less heat
Vinaigrette
  • 1/4 cup avocado or extra virgin olive oil
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon brown sugar or honey
  • 2 tablespoons fresh squeezed lime juice
  • 1 chipotle in adobo puree
  • 1/2 cup fresh cilantro leaves
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1 garlic clove
Prep Time 20 minutes
Cook Time 20 minutes
Servings
1 quart
Ingredients
  • 4 cups peeled and diced sweet potatoes 1/2" cubes
  • 1/2 cup diced poblano or jalapeño pepper
  • 2 tablespoons avocado or extra virgin olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1/2 cup finely diced red onion
  • 1/2 cup finely diced green pepper
  • 1/2 cup finely diced red pepper
  • 1/4 cup finely diced jalapeno seeds removed for less heat
Vinaigrette
  • 1/4 cup avocado or extra virgin olive oil
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon brown sugar or honey
  • 2 tablespoons fresh squeezed lime juice
  • 1 chipotle in adobo puree
  • 1/2 cup fresh cilantro leaves
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1 garlic clove
Spicy and Sweet Potato Salad
Instructions
  1. Preheat oven to 400˚.
  2. Spread sweet potatoes and poblano/jalapeño pepper in a single layer on a large cookie sheet (stoneware pans work well). Drizzle with avocado or extra virgin olive oil and sprinkle with chili powder, cumin, salt and pepper. Roast in oven for 10 minutes. Stir and continue roasting for an additional 5 minutes or until the edges of the potatoes begin to brown. Remove from oven and allow to cool for 15-20 minutes.
  3. Place onion and diced peppers in a large bowl and add sweet potatoes.
  4. Combine all vinaigrette ingredients in a food processor or blender and puree until smooth and emulsified. Pour over vegetables and gently stir to coat.
  5. Serve at room temperature or chilled.
Recipe Notes

This salad will retain its texture and flavor for 3-4 days in the refrigerator.

Serving Suggestions:

  • serve with grilled chicken or steak that has been seasoned with chili powder, lime juice, salt and pepper
  • offer as a topping for tacos or fajitas
  • combine with scrambled eggs in a breakfast burrito
  • add seasoned and browned ground beef or chicken for a one-dish meal
  • add black beans and corn for another version of this salad

if you haven’t tried this one yet …

Zucchini Breads
When it is zucchini season, one can never have too many zucchini bread recipes! Here are two that may be new to your collection: chocolate with cinnamon and a savory option with Parmesan.

 Zucchini Bread Recipes 

what can you bring to the next potluck picnic?

Comment below in the “LEAVE A REPLY” box to share:

  1. how you chose to up your table-setting game this week, and
  2. how you eat your sweet corn: side-to-side or around-the-cob. (I was going to say “typewriter-style” instead of “side-to-side” but was afraid at least half of you wouldn’t even know what that was! 🤦‍♀️)

Don’t miss a single Potluck Picnic … add your e-mail address to my list and you’ll
receive your personal invitation to each weekly newsletter right in your inbox.
Just click on the “Join The Picnic” button at the bottom-right of this screen.