Category Archives: summer

strawberry lemonade

(I came looking for this recipe and found I posted it on my main blog, not here, so here is a reprint from over there, from last June)

Cold blender drinks and smoothies are some of my very favorite things. The boys and I usually make a smoothie a day for snacks, and when it’s hot we love getting out the VitaMix again for ice cream, smoothies, whatever. Yum, yum, yum. I figured out the best ever strawberry-lemonade slush last week. The one at Carraba’s is close to perfect – a tad too sweet for me. This one is cold, sweet, a tad tart, slushy – my mouth is watering right now.

1 pound fresh strawberries, halved
3/4 cup sugar
1 cup water
3/4 cup lemon juice
2 cups ice cubes

Crab Tacos

We love love these.   They’re easy and are fresh and perfectly summery.

4 Roma tomatoes, halved, seeded and sliced (I used 2 ample handfuls of grape tomatoes)
1 large clove garlic, minced
2 large jalapenos, halved, seeded, sliced, divided
1/2 cup fresh cilantro, divded
3 T fresh lime juice
1 t olive oil
1/2 c chopped onion
8 ounces cooked crab, shelled
8 taco shells or tortillas
1 cup lettuce, thinly sliced
1 cup shredded jack, cheddar, OR mozz cheese
1 avocado, thinly sliced
1/4 cup chopped gr onion

Put tomatoes, garlic, one jalapeno, 1/4 cup cilantro and the lime juice in food processor or blender and combine to desired thickness.  Add salt and pepper. Set aside.

In large skillet, heat oil, saute onion and remaining jalapeno until soft, about 4 minutes.  Add crab, cook until warm (2 minutes).

Warm tortillas, fill with crab, top with lettuce, cheese, avocado.  Sprinkle with green onion and cilantro.  Add salsa.

from Sunset Magazine, April 2008

4 pts per taco

Potato Salad with Artichokes and Asparagus

We LOVED this.

makes 6 healthy salad-side servings

Can be made up to 4 hours ahead of time and chilled.  Stir in asparagus just before serving.

8 oz asparagus, ends trimmed, spears cut into 1″ pieces
2 lbs red potatoes, cut into 1″ thick chunks
2 strips bacon, chopped
2/3 cup chopped shallots
2 t fresh chopped fresh rosemary
5 t olive oil
1 1/2 T red wine vinegar
2 T plain yogurt (I used the vanilla yo baby we had in the fridge)
1 1/2 T coarse grain mustard
salt and pepper
1 can (14 oz) artichoke hearts, drained and quartered
2 T capers, optional

Boil salted water and cook asparagus until barely fork-tender, about 3 minutes.  Remove asparagus and run with cold water to stop ccooking. Add potatoes to water and cook until tender when pierced, 8-10 minutes.  Drain and set aside.

Cook bacon, crumble.  Toss with shallots and rosemary.

In a bowl, combine olive oil, vinegar, yogurt, mustard and salt and pepper to taste. Whisk well, until blended and creamy.

Toss asparagus, potatoes, shallot mixture, artichoke hearts, capers (optional), and dressing.  Season with salt and pepper.  Serve warm or at room temperature.

Per Serving: 323 calories, 19 g fat, 3.5 g fiber, 6 g protein, 32 g carb

Cool Drinks for Spring – from Family Fun

LimeBerry Crush

2 pints of hulled strawberries
1 1/2 cups of crushed ice
1/4 cup confectioners’ sugar

Pineapple Crush

1/2 cup orange juice
1/2 cup pineapple juice
1 cup frozen pineapple chunks
1/2 frozen very ripe medium banana

Misty Melon Cooler

2 cups diced very ripe cantaloupe
1 cup orange juice
3 tablespoons sugar
Vanilla ice cream or frozen yogurt

Peanut Butter Blast

1/4 cup milk
2 tablespoons creamy peanut butter
1 tablespoon maple syrup or honey
3 to 4 scoops vanilla ice cream

Bee Sting

1 cup fresh lemon juice
1/2 cup honey
1 quart water
Frozen lemon slices to float in the glass

Watermelon Popsicles

It’s raining today, but we have a big ol’ bucket of watermelon in the fridge that isn’t going to last much longer.  When Costco gives you a large watermelon, make watermelon popsicles.

Make a simple syrup with 1/2 cup water and 1/2 cup sugar, and cook on the stovetop just until the sugar is dissolved.  Put the simple syrup in a blender with 4 cups of cubed watermelon.  Give it a whirl and freeze in your popsicle molds.