Seafood Summer Loading…

Heeeeeey, Friends!

Okay, I know I say we’ve been busy a lot but…holy…crap. We’ve been busy. Not only have I not had time to blog I’ve hardly had time to breathe! Now, I’m not complaining about good things but geesh. I’m tired. However, when I came across this recipe, I knew I had to recreate it. I got this recipe from “La Chef’s Wife” and I’m in love with this dish.

La Salade Tropezienne - a fancy Shrimp, Peach and Goat Cheese salad with a Rosé Vinaigrette

Cook your shrimp. I sauteed mine in a butter garlic and make a circle.

Sprinkle goat cheese. How much? I say measure with your heart.

Thinly slice a mini cucumber and then toss on some thyme.

Grill two peaches for five minutes on 425 degrees and then add to salad.

Let’s make the dressing! Just throw all of these in a bowl and mix and top your salad!

I’m in love with this salad because it’s so fresh and pretty too! I think it’s pretty clear I’m missing the South of France so this dish transports you right there because it’s exactly something that would be on a menu in a seaside town like Marseille.

Thank you for stopping by today. I hope you eat something fabulous!

The Garden Tart

Hello, All!

You can believe me when I say my thoughts are on pumpkins, spooky season, fur, and perfectly chilly days. But, for the moment let’s use some garden veggies that are begging for a purpose. This is truly one of my favorite things to do with a bunch of summer veggies. Not only is this a delicious tart its also Keto friendly. So you don’t have to worry about the carbs with this recipe.

Since we are going to have a lot of layers of flavor lets start with the sauce. Use any kind of pepper I just really liked the vibrant orange since we will be using greens, reds, and yellow in the tart.

what you do:

Mix the dry ingredients, then in a separate bowl, mix melted butter and egg together. Add to the dry and form into a ball. Cover with plastic wrap and put it in the fridge for at least half an hour. After that, cover baking sheet with parchment paper, and press the crust into the sheet. Poke the crust with a fork, and bake on 350 degrees for about ten minutes before adding the vegetables.

Here are the veggies I chose:

Add your pepper purée, and top with whatever vegetables you’d like. Throw that in the oven for about 15-20 minutes. With around five minutes left top with feta, goat cheese, or gorgonzola. I picked gorgonzola because it’s my absolute favorite cheese in the world.

This tart is such a perfect way to save your veggies from an unfortunate fate.

So delish!

I hope you all have a wonderful day and as always thank you for allowing me to share my passions with you.

A Summer Sizzle

Happy First (official) Day of Summer!

I know many of us have been celebrating summer already but today is when it really starts. I’m kicking it off with a dish that just screams summer. It’s a very fast meal for busy nights that may involve more than slaving away in the kitchen.

These flavors jump right off the plate! And guess what? I didn’t even make my kitchen look like a hurricane went through it. This is unusual. Anyway, on to the food…

what you do:

1. Boil your gnocchi and set aside.

2. Throw onion and garlic in 2 tablespoons of melted butter (I used plant based).

3. Then add in asparagus and tomatoes, let the tomatoes blister. This takes a only a few minutes. Then toss in the corn followed by the gnocchi.

4. Time for the spices! Sprinkle them!

5. Grab that mozzarella and add it to the dish. Let it melt just a little.

6. Remove from heat and top with fresh basil.

7. Now, go get a glass of vino and enjoy!

I kid you not this recipe is to die for! The perfect way to celebrate the arrival of summer. I love to cook seasonally and I can’t wait to share more summer recipes with you.

Thank you for being here and allowing me to share some of my creativity with you. It means the world. Now, who’s ready to make this summer the best one yet?