Cucumber and Tomato Salad

Cucumber slices halved

Cherry Heirloom Tomatoes halved

Salt and Pepper to taste

1 Tsp Rice Wine Vinegar 

1/2 Tsp Parsley 

1/4 Tsp Basil

1/2 Tsp Olive Oil

Grated Parmesan to taste

Toss in a bowl and serve 

Arugula Caprese Salad

Arugula lettuce

Mini Heirloom Tomatoes sliced in half

Mini Mozzarella Fresh Cheese Sliced in half

Salt

Pepper

Olive Oil 1/2 Tbsp

Fresh Basil Chopped 1/2 Tbsp

In a salad bowl gently toss  all ingredients together. Enjoy

Bruschetta Portobellos

Portobello Mushrooms Stem removed
3 Diced Roma Tomatoes
1Tbsp Olive Oil
1/2 Tbsp Balsamic Vinegar
Salt and Pepper to taste
Basil 1/2 tsp or to taste
1 Garlic Clove crushed
1/2 Cup Parmesan Cheese ( save some for topping)




Preheat oven to 425. In a baking dish place Portobellos. In a bowl mix Garlic, Olive Oil, Balsamic Vinegar, Roma Tomatoes, Basil,  Parmesan, Salt, and Pepper.Gently mix together. Then fill Portobellos with  mixture and top with left over Parmesan Cheese. Bake in oven for 30 minutes or until done. Enjoy!

Grilled Rack of Lamb

1 Rack of Lamb
1 Sprig of Rosemary leaves
1clove of Garlic crushed
Salt and Pepper to taste




Heat your outdoor grill to medium heat.  Take your rack of Lamb and rub the Garlic, Salt, and Pepper all over front and back. Take Rosemary leaves and sprinkle them onto the front and back of the Lamb. Place Lamb on grill. Grill rack of Lamb until meat thermometer says medium rare or what temperature you prefer. Enjoy!!!!

Potatoes and Bacon

Large Russets
6 slices of Bacon uncooked sliced
Gouda Cheese Sliced
Pepper
Sour Cream


Preheat oven to to 425.  Take Russet Potatoes and slice openings in the top of each Potato to put Bacon inside of each opening.  Place into a baking dish and bake for 45 minutes.  Then take the dish out and add Gouda to openings of the Russet Potatoes. Be careful they will be hot. Dash Pepper over top and cook for 15 more minutes in the oven. Serve with Sour Cream on top.

Corn, Mushroom, Bacon, and Spinach Goodness

2 cups Fresh Corn off the Cobb uncooked (not canned)

2 handfuls of fresh Spinach

3 large Mushrooms sliced
1Tbsp chopped Bacon

1 clove minced Garlic

Salt and Pepper to taste

1 Tbsp Olive Oil

In a pan the stove top place Olive Oil, Corn, Mushrooms, Spinach, Bacon, Garlic, Salt and Pepper . Sauté all ingredients on medium heat until cooked. Do not over cook. Yum!

Spinach and Mushroom Tilapia

2 Tilapia Fillets
1Tbsp Olive Oil
1tsp Parsley
1 Clove of Garlic minced
1 cup Cremini Mushrooms sliced
1 cup of fresh Spinach
1/4 cup Leeks chopped
1Tbsp White Wine
1/4 tsp Old Bay Seasoning
Salt and Pepper to taste


On the stove top place Olive Oil in to pan with Tilapia, Leeks, Cremini Mushrooms, Old Bay, Salt, Pepper, Garlic,  Parsley, Spinach, and White Wine. Simmer on medium to low heat until fish and all ingredients are cooked. Do not over cook. Enjoy over Quinoa or Rice.

Pancetta Farfalle Pasta

Farfalle Pasta  Cooked
1/4 cup Olive Oil
1 Small Package Pancetta
1/4 cup Leeks Chopped
1 cup sliced Cremini Mushrooms
3 Cloves Garlic minced
1/3 cup Pasta Water
1 cup Frozen Artichoke Hearts
1/4 tsp Nutmeg( this could be to Taste)
1/2 cup Parmesan Cheese
1/4 cup Mascarpone Cheese
1tsp Parsley
Salt and Pepper to taste


On the stove top saute on Medium heat in a pan Olive Oil, Pancetta, Leeks, Cremini Mushrooms, Garlic, Parsley, Artichokes, Salt, Pepper, and Nutmeg. Do not burn Garlic. Lower heat once all is sauted, then add Farfalle Pasta and stir. Add the Pasta water and stir. Make sure the heat is low, add Mascarpone and stir. Then add Parmesan Cheese and stir until all the ingredients are blended together. Serve.

Chili with Rice

Hamburger meat
1 can Red Kidney Beans undrained
1 can Diced Stewed Tomatoes undrained
1/4 cup Salsa
1 can  8 ounce of Tomato Sauce
1Tbsp Ketchup
1/4 tsp Cayenne Pepper
1tsp Paprika
1tsp Chili Powder
1/4 tsp Cumin
1 Bay Leaf
2 Garlic Cloves minced
1Tbsp Parsley
Salt and Pepper to Taste
Pinch of sugar
1 cup White Rice
Shredded Sharp Cheddar Cheese to top

In a big pot on the stove top brown meat on medium heat. Mix into the browning meat Paprika, Salsa, Chili Powder, Cumin, Bay Leaf, Cayenne Pepper, Garlic, Salt, Pepper, and Parsley. Then add  undrained Kidney Beans, undrained Diced Stewed Tomatoes, Tomato Sauce, Ketchup, and Sugar. Let the mixture cook on medium to low heat for 20 to 30 minutes.

While you are letting the Chili simmer. Place 1 cup Rice and 2 cups water in a stove top pot with a lid. Bring Rice and Water to a boil then cover with lid for 20 minutes at a low heat. Serve Chili over Rice topped with Sharp Cheddar Cheese. Yum

Rosemary Potatoes

Red Potatoes sliced in half

Olive Oil 2 Tbsp

Rosemary leaves 1 sprig

Garlic 1 clove crushed

Salt and Pepper to taste 

Preheat oven to 425. In a baking dish mix Potatoes, Olive Oil, Rosemary, Garlic, Salt, and Pepper. Place dish oven for 45 minutes or until lightly browned crisp.

Eggplant and Mozzarella Balsamic Stack

1 Eggplant sliced
1 Mozzarella Ball sliced
1 large Tomato sliced
1/4 cup Olive Oil
1 Tbsp Balsamic Vinger
1/2 tsp fresh Thyme
1/2 tsp Parsley
1/2 tsp Basil
1/2 tsp fresh Lemon zest
Salt
Pepper


In a bowl pour Olive Oil, Thyme, Basil, Parsley, Lemon zest, Salt, and Pepper to taste. Let this sit. Brush the Eggplant lightly on either side and grill until soft. Place Mozzarella slices in Olive Oil mix to marinate while grilling Eggplant. Once grilled Eggplant is ready and still warm, place an Eggplant slice on plate, then, Tomato slice, and Mozzarella slice. Repeat this once more to achieve a stack. Then pour Balsamic into Olive Oil mix and drizzle to taste over the stack. Enjoy!

Langoustine Salad Sandwich

4 cups cooked Langoustine Meat Chopped
2 tbsp Mayonnaise
1/2 of fresh Lemon juice squeezed and Zested
1/4 tsp Tarragon
1/2 tsp Parsley
Salt and Pepper to taste
Hamburger buns

In a bowl place Langoustine, Mayonnaise, Lemon Juice, Lemon Zest, Tarragon, Parsley, Salt, and Pepper. Mix until all ingredients are blended well together. Place in refrigerator for 1 hour. Serve on Bun.

Orzo Summer Salad

1 Package of Orzo Pasta
2 tbsp cup Olive Oil
2 tbsp Seasoned Rice Wine Vinegar
Salt and Pepper to taste
1/4 cup sliced Leeks
1 1/2 cup Frozen Artichoke Hearts thawed
1 1/2 sliced in half Heirloom Mini Tomatoes
3 cloves of crushed Garlic
1tsp Basil
1tsp Parsley
1/2 tsp sugar
1/2 cup grated Parmigiano Reggiano


Boil Orzo and let cool down after draining.  In a bowl pour cooled Orzo, Olive Oil, Rice Wine Vinegar, Leeks, Garlic,Tomatoes, Salt, Pepper, Basil, Parsley, Sugar, and Grated Parmigiano Reggiano cheese. Mixed together in the bowl until all of the ingredients are blended. If the mix seems too dry add a bit more Olive Oil and Rice Wine Vinegar, but not too much. You will need to taste. Place refrigerator  for 1 hour before serving. This salad is served cold.

Simple Zucchini,Yellow Squash, and Peas

1 Large Zucchini sliced
1 Large Yellow Squash sliced
1/2 cup Petite Peas or Peas
1tbsp Olive Oil
1tbsp Leek slices
1tsp Parsley
Salt and Pepper to taste


On the stove top pour the Olive Oil in a pan on medium heat. Place Zucchini, Parsley, Leeks,Yellow Squash, Salt, and Pepper in pan. Sauté them until al dente. Lastly pour Peas in with other veggies and do not over cook them. Serve and enjoy. (Thank you to my friend Julie for the gorgeous Zucchini and Yellow Squash fresh from her garden.)

Cali Caprese Steak Burger

Make the Cali Caprese Recipe
Leftover Grilled Tri Tip or make the Grilled Tri Tip recipe (hot or cold)
Hamburger Buns

This so easy! Place thinly sliced Tri Tip on hamburger bun. On top of the Tri Tip place Mozzarella, Tomato, and Avocado. Eat! Yum. (If you want a Vegetarian version leave the Tri Tip out.)

Tri Tip and Veggies Grilled

1 Tri Tip
SZEGED Steak Rub
1 Beef Steak Tomato
Sliced Zucchini
2 tbsp Olive Oil
Salt and Pepper


Heat your grill to medium high heat. Rub Szeged Steak Rub onto both sides of the Tri Tip. Place Tri Tip on Grill.  Take the Beef Steak Tomato and Zucchini roll them in Olive Oil . Salt and Pepper both sides of Veggies lightly. Place Veggies on Grill. Turn the Veggies to ensure grilling of  both sides. Once Tri Tip is cooked to the  internal temperature of your liking and Veggies are soft. (Tomato's skin is pealing/ cracking and Zucchini is glossy. ) They are done and Enjoy!

Lamb Loin Chops

Lamb Loin Chops
1 tbsp Olive Oil
2 cloves of Garlic crushed
1 large fresh sprig of Rosemary
Salt and Pepper to taste
5 Mushrooms cut in half
1 handful of Cherub Tomatoes
1 tbsp Red Wine


In a pan on the stove top pour Olive Oil, Salt, Pepper, Rosemary Leaves off the sprig, Garlic, Parsley, and Lamb Loin Chops. Cook on medium heat until the Lamb is browned on both sides. Then place Mushrooms, Red Wine, and Cherub Tomatoes in pan. Sauté on medium to low heat until Lamb is cooked the way you like it. Make sure you do not over cook.

Fries and Eggs for Dinner

3 handfuls of Shoe String French Fries still frozen
5 Eggs beaten lightly
5 links of Breakfast Sausage Links already cooked and cut into pieces
1 cup of Monterey Jack Cheese
1/4 cup Leeks
1/8 of a tsp of Old Bay Seasoning
Pepper and Salt to taste
Olive Oil coat skillet
Salsa for topping
Avocado for topping


In a skillet on the stove top coat skillet with Olive Oil. On Medium to High heat place Fries, Leeks, Salt, and Pepper into skillet. Cook until parts are crisp. Then add Sausage and Old Bay. Flip Fries using a spatula to cook evenly . Once the mixture is somewhat crisp pour Eggs over Mixture. Lower heat to Medium. Do not burn Eggs. Flip mixture to cook Eggs. Sprinkle Monterey Jack Cheese over mixture and keep flipping until Monterey Jack is melted and Eggs are cooked. Top with Salsa and Avocado. Serve and enjoy!

Cali Caprese Salad

1 Avocado Chopped into chunks
1 fresh Round Mozzarella Cheese Sliced
2 large Roma Tomatoes Sliced
1 tsp Basil Chopped
1tbsp Olive Oil
1tsp Balsamic Vinegar
Salt and Pepper


On a large dinner plate or serving plate place Mozzarella then Tomato slices (alternating). In the center of plate, place chopped Avocado.  In a small bowl mix Olive Oil, Balsamic Vinegar, and Basil. Then drizzle over Mozzarella and Tomato slices. Salt and Pepper to taste. Very easy and tasty!

Lamb Casserole

Ground Lamb
1 Clove of Garlic Crushed
1/8 tsp of Cinnamon
1/8 tsp of All Spice
1 Yellow Squash sliced
1 Zucchini sliced
3 medium Potatoes sliced
2 Roma Tomatoes sliced
1tsp Pine Nuts
1/2 tsp Parsley
1/2 tsp Basil
1Tbsp Olive Oil
Salt and Pepper


In dutch oven pot saute Lamb,  Olive Oil, Salt , Pepper, All Spice, Garlic, and Cinnamon together until Lamb is cooked. Then layer Potatoes on top of the Lamb. Then layer Yellow Squash on top of the Potatoes. Layer the Zucchini on top of the Yellow Squash. Lastly layer the Roma Tomatoes on top of the Zucchini. Sprinkle Parsley, Basil, Salt, Pepper, and Pine Nuts on top of the casserole. Cook this covered on the stove top for 1 hour. You must use the juices from the Lamb to baste the layered vegetables every 15 minutes during cooking. This is a Grayeb family recipe that I have modified and love.  Just serve with bread and enjoy!