Look for other Summer recipes at
Kathy's Cottage.
Only takes 5 minutes to throw this one together!
Artichoke Heart SaladIngredients:
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
1 can (2-1/4 ounces) sliced ripe olives, drained, optional
1/3 cup chopped green pepper
1/3 cup thinly sliced green onions
3/4 cup Italian salad dressing
Directions:
In a bowl, combine artichokes, olives if desired, green pepper and onions. Add dressing and toss to coat.
Cover and refrigerate for at least 30 minutes. Serve with a slotted spoon. Yield: 3-4 servings.
Just Delish Veggie KabobsIngredients:
8 small red potatoes, halved
3 tablespoons unsweetened apple juice
3 tablespoons red wine vinegar
2 tablespoons minced fresh basil
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon reduced-sodium soy sauce
2 teaspoons olive oil
2 garlic cloves, minced
1/4 teaspoon pepper
12 medium fresh mushrooms
1 large sweet red pepper, cut into 1-inch pieces
1 medium zucchini, cut into 1/2-inch slices
Directions:
Place potatoes in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 7-9 minutes or just until tender. Cool.
In a large resealable plastic bag, combine the apple juice, vinegar, basil, mustard, honey, soy sauce, oil, garlic and pepper. Add the mushrooms, red pepper, zucchini and cooked potatoes. Seal bag and turn to coat; refrigerate for 2 hours.
Coat grill rack with cooking spray before starting the grill. Drain and reserve marinade; thread vegetables onto four metal or soaked wooden skewers. Grill, covered, over medium heat for 10-15 minutes, turning and basting occasionally with reserved marinade. Yield: 4 servings
Chocolate Ganache CakeIngredients:
2 ounces 53% cacao dark baking chocolate, coarsely chopped
2 tablespoons butter
3/4 cup boiling water
3/4 cup sugar
1/4 cup buttermilk
1 egg
1 teaspoon vanilla extract
1/2 teaspoon orange extract
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
GANACHE:
1/4 cup half-and-half cream
3 ounces 53% cacao dark baking chocolate, coarsely chopped
Directions:
Place chocolate and butter in a large mixing bowl; add boiling water and stir until smooth. Stir in the sugar, buttermilk, egg and extracts. Combine the flour, baking soda and salt; beat into chocolate mixture just until blended.
Transfer to a 9-in. round baking pan coated with cooking spray. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a small heavy saucepan, combine the ganache ingredients. Cook and stir over low heat until smooth. Transfer to a small bowl; cool for 10 minutes or until slightly thickened.
Place cake on a serving plate. Slowly pour ganache over cake, allowing some ganache to drape over the sides. Refrigerate until serving. Yield: 12 servings.
As I sit here in my studio gazing out the window I am pondering the changes that have transpired because of the loss of my dear maple tree. I really feel the loss when I am outside and feel the oppressive summer heat that is baking the side yard to a crispy brownish hue. Today when I was driving past the house I longingly looked up through the sideyard and was dismayed by how open it is with hardly a break in the vista from house to house. I just cant get used to it. The first view above shows my early morning view, and this is my midafternoon shot.
I suppose as I study the differences I can be happy about the open panorama of the horizon that I didnt have before. This exercise is begnning to demonstrate to me that in fact we should find the good in every circumstance and be happy for what we have. I shall now look forward to painting the southern sky as seen through the studio window!
