Sunday, August 21, 2011

Pooh Bear Toast

On Sunday morning we like to make up a healthy plate of fresh local fruits and  a scoop of cottage cheese. With a big mug of hot cold-brewed coffee and Sunday Morning (CBS) .....this is a great way to jump start a relaxing Sunday.....




  • 2 tablespoons butter, softened
  • 2 tablespoons honey


  1. Place butter in a small bowl. Gradually add honey, beating constantly, until desired thickness is attained.                                                                                                                                              Make some healthy wheat toast and spread with honey butter.                                                                                                                                                                                                                                                                                                                                                                        

Grilled Peach Salad

  • 2 Fresh freestone peaches (1 per person)
  • baby greens
  • roasted walnut pieces (1/4 cup)
  • fresh grape tomatoes
  • 2 Tbsp olive oil (blood orange if you can)
  • 1 Tbsp fresh lemon juice
  • 4-8 Tbsp soft cheese (like blue)
  • (we used a soft mango cheddar from our farmer's market)


  1. Wash peaches and halve. Remove pit and stem. In a large flat container (big enough to hold peaches flat) add 1 Tbsp. oil. Completely coat peaches. Sprinkle generously with fresh black pepper and sea salt.
  2. Take 1-2 Tbsp. of soft cheese and form into ball. Set aside.
  3. On a salad plates, lay greens and garnish with tomatoes.
  4. Mix lemon juice with leftover Tbsp oil (dressing), set aside.
  5. Fire up the grill and get it as hot as you can (400*).
  6. Place Peach halves on hot grill (cut side down)
  7. and grill for 2 minutes. Turn peaches over, fill cavity with soft cheese and grill for 3 more minutes or just until cheese starts to melt.
  8. Place 2 peach halves on each salad plate. Sprinkle walnuts over top and drizzle with dressing. Serve immediately.
Serve with your favorite grilled chicken dish....
We had grilled sweet n sour chicken....

Monday, August 15, 2011

Pesto Pizza Recipe


  • 2 cups packed fresh basil leaves
  • 2 cloves garlic
  • 1/4 cup pine nuts
  • 2/3 cup extra-virgin olive oil, divided
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup freshly grated Pecorino cheese


Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.

If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.

We use whatever nuts we have on hand. Pine nuts are pricey. Rick used roasted pistachio.

Heat Pizza stone for 15 min prior to grilling pizza.

We use whole wheat Boboli for crust.
 Cover crust lightly with pesto

Slice 2 large tomatoes and place over pesto
slice 2 balls fresh Mozzarella and lay over tomatoes.
Sprinkle with some fresh basil and fresh ground pepper.
Grated Fresh  Parmesan over top to finish....

Wasabi Tuna

Took some fresh carrots from the garden and made a nice carrot ginger sauce.
then threw some ahi tuna Steaks on the grill. Whipped up a batch of  homegrown mashed taters with wasabi.
Slow roasted some soy sauce to glaze.
Made some ice cold cocktails....
and dinner was served

Pesto Pizza

Nothing like a relaxing evening, fresh garden veggies and a pizza on the grill....

Hot gooey goodness!!