Pretty Pickle Pix Post

We made up the refrigerator dill pickle recipe as we went along, basing it loosely on the one in this post.

Simple. Summer. Pretty. Perfection.

Inspired by a picture on the Pottery Barn catalog cover, Katie and I played with some fruit and water last weekend and we have found the absolute perfect summer drink. Few if any calories and just a hint of flavor, this water makes you want to stay well-hydrated. And in an easy pour container with a stainless steel cup at the ready, even the littlest can quench her thirst.

~Start with some ice and then add small watermelon wedges~

{please disregard the bagel on the other side of the glass}

~ Add thinly sliced lime circles ~

~ Fill it up with cold water ~

~ The limes sink and the watermelon wedges float all in a row. So pretty! And it tastes amazing. ~

~ Sarah samples an orange and lime variation. Next up: strawberries and blueberries for the Fourth of July! ~

Family Recipes: Roasted Beets in Balsamic Vinaigrette

This one is for Kristin.

Beets “bleed,” so to keep the juices in while they cook, leave on the skins, the roots on the bottom, and at least an inch of the green stems. It’s especially pretty to cook both red and yellow beets. You don’t want the colors to bleed on to each other, so you may want to cook and handle them separately. After they’re cooked, peel the beets over a bowl, since beet juice stains are nearly impossible to remove from wood or plastic surfaces. Expect that your hands will be stained. (Never, ever let a child help while wearing white without an apron. Just sayin'. I found these pictures on my computer. They're fairly old. I have no idea what I was thinking that day.)

This makes enough for a summer side dish for 4 people. Toss with toasted pecans and crumbled goat cheese.

OR

Roasted beets are really good in a salad of mixed greens; the marinade makes a salad dressing.

8 medium beets (about 2 pounds total)
1/2 cup water
1/4 cup olive oil
6 tablespoons balsamic vinegar
2 to 4 tablespoons extra-virgin olive oil, to taste
1 teaspoon sea salt
Freshly ground black pepper, to taste
Directions:

1. Preheat the oven to 350°F.

2. Trim the beets, leaving on the skin, an inch of the stem, and the tail on the bottom of each, then scrub and drain. Place the beets in a small casserole dish just big enough to hold them. Pour the water and olive oil over the beets then cover tightly with a lid or aluminum foil and bake until tender and easily pierced with a sharp paring knife, about 1 ½ hours.  (Honest disclaimer: I often do this in a disposable pan. The beet juice carmelizes, which is delicious, and incredibly hard to clean off the pan.)

3. Remove the casserole from the oven and uncover the beets carefully, keeping your face and hands away from the steam. Let them cool completely in the dish.

4. Meanwhile, combine the vinegar, 2 tablespoons of the olive oil, the salt, and pepper in a medium-size bowl and whisk to blend. Taste and add more olive oil, if desired.

5. Peel the cooled beets with the back of a paring knife and cut into ½-inch slices. Add to the dressing in the bowl and toss gently but thoroughly to coat. Marinate in the refrigerator, for up to 24 hours.

{Please pretend there is a picture of beautiful beets here. There isn't. We ate them. The beets, not the pictures.}

Family Recipes: Fettuccine Gazpacho Salad

A couple weeks ago, I asked for favorite vegetarian recipes on Facebook. This one is my absolute favorite recipe of all. I found a version of this recipe at Whole Foods, way back when it was Fresh Fields and I took three little boys there nearly every day. Over time, we've tinkered with it to make it our cherished summertime fare.To me, this is the summer farmer's market in a bowl.

To make a gluten free version, these noodles are a must. (Note: it looks like small quantities at Amazon with free shpping are limited. Maybe wait a day or two? I've had trouble finding it locally. But it is so worth the hunt!)

Happy weekend, my friends! I hope your farmer's market is full of treasures for your table.

Fettuccine Gazpacho Salad

Serves 8 to 10

2 cans (14 ½ ounces) diced tomatoes (do not drain) or use 10-12 whole fresh tomatoes, about 2 pounds. You can peel the fresh tomatoes, if you like. I don’t—it all gets chopped fine in the blender and peeling tomatoes in a hot kitchen isn’t my favorite thing to do.

3 medium cloves garlic

½- 1 teaspoon hot red pepper flakes (more or less, according to taste)

¼ cup packed fresh basil leaves

1 tablespoon lemon juice

2 tablespoons Worcestershire sauce

sea salt

1 pound fettuccine (fresh fettuccine takes it to a whole new level)

1 medium cucumber, peeled, halved lengthwise, seeded, and cut into ¼-inch pieces

1 medium red bell pepper , chopped

1 medium yellow bell pepper , chopped

2 cups cherry or grape tomatoes , halved

¼ cup chopped fresh parsley leaves (Alternatively, cilantro is a different flavor, but also really good. And then again, fresh basil is another good choice. Go with what looks best at the market.)
3 scallions, thinly sliced

¼ cup extra-virgin olive oil

½ cup pitted black olives , quartered

Directions:

1. Puree diced tomatoes, garlic, red pepper flakes, basil, lemon juice, Worcestershire sauce, and ½ teaspoon salt in blender until smooth. Transfer to bowl (don’t use metal), cover, and refrigerate for at least 2 hours or overnight.
2. Bring 4 quarts of water to boil in large pot. Add 1 tablespoon salt and pasta and cook until al dente. Drain pasta, rinse with cold water, and set aside.
3. Place cucumber, red and yellow peppers, cherry tomatoes, parsley, scallions, and oil in large serving bowl and toss well to combine.
4. Add pasta and pureed dressing and toss again.

Salad should be allowed to sit in the refrigerator at least two hours and can be refrigerated overnight. This is a great do-ahead dish for a summer party. Scatter olives over top. Serve chilled or at room temperature.

Family Recipes: Banana Pudding

I offer this recipe to you with a bit of trepidation. I haven't personally eaten it all together. I tasted parts of it, but definitely not the whole. I'm not a fan of Nilla Wafers. And bananas? I've never really liked bananas. 

One day, when I was about eight, that changed. I learned to hate bananas. I was on a Girl Scout campout and there was nothing I liked for breakfast. So I ate a banana just because I disliked cereal more than I disliked bananas. Shortly after eating the banana, my face and mouth began to swell.

I was rushed to the hospital, pumped full of epinephrine, chased by Benadryl. 

And sent home. 

No one would let me go back to camp. They never said bananas were the culprit. But I hate them to this day.

All that said, my husband is a huge fan of banana pudding. Loves, loves, loves it. And he told my friend Mindy the other day that he really wished I'd make it for him. Big, brown, pitiful puppy dog eyes.

I did some research and tinkered a bit and came up with the following recipe. Mike declared it the best banana pudding EVER. And he's taste-tested all over the country. He was still talking about it four days later. With that stamp of approval, I offer it to you, even though there's no chance I'm quality-checking it myself.

Banana Pudding

• 3 cups whole milk
• 1 5-ounce package instant vanilla pudding mix
• 1 14-ounce can sweetened condensed milk
• 1 8-ounce package cream cheese, softened
• 1 TBS vanilla extract
• 16 ounces heavy whipping cream
• 4 ripe banana
• 1 box of Nilla Wafers

Whip the whipping cream until you have soft peaks and set aside. You can sweeten it a little if you like, but I didn't.

In another bowl, beat the cream cheese until perfectly smooth and fluffy. Beat in the condensed milk. When that is smooth, beat in the whole milk, the extract, and the pudding mix until it is all incorporated and smooth. It will thicken a little more after sitting.

Line the bottom of a 9X13 inch glass pan with a single layer of Nilla Wafers. Add a layer of sliced bananas on top.

Gently fold half the whipped cream into the pudding mixture.

Gently spread the pudding mixture on top of the bananas.

Push Nilla Wafers vertically along the side of the pan.

Top the pudding with the remainder of the whipped cream.

If your children haven't yet polished off the remainder of the Nilla Wafers, make crumbs of them and sprinkle on top.

Refrigerate until serving time.

Serves 12 nicely.

I'm told it's top-notch for breakfast the next day.