Patio Weather

When I moved to Ohio, some friends told me that I had just missed "patio weather" and that I would not find anything better in this new state.  I nodded and smiled politely, all the while thinking how sitting on my patio sounded like a true bore.  Well, I don't think I've ever eaten my words (or thoughts) any faster than when patio weather did come around again.  It is now absolutely my favorite part of Ohio's spring and summers.  There's something so peaceful and satisfying about being outside on a beautiful patio eating good food, drinking cool drinks and enjoying the company of close friends.  The following recipes are inspired by good friends and fabulous patio weather.

Grilled Crostini with Dara's Hip Hoppin' Morockin' Carrot Dip  

My friend Dara Schwartz recently launched a line of all-natural dips made from local Ohio ingredients that are unbelievably flavorful and healthy.  My favorite is the Hip-Hoppin' Morockin' Carrot - Moroccan Carrot Dip.  It's spicy and exotic with a hint of raw honey.  Dara shared this appetizer recipe with me to enjoy the dip.  Try it tonight - you'll be blown away by the rocking' combo of flavors and textures.  

Hip Hoppin' Morockin' Carrot - Moroccan Carrot Dip

Baguette

White cheddar cheese, in thin slices

Preheat your grill to medium high.  Thinly slice your baguette on a bias (diagonal).  Grill them to your desired level of crunch.  I like mine burned and crispy.  In the last 2 minutes of crisping, add a slice of cheese and let it melt a bit.  Remove from the heat and top with a spoonful of carrot dip.  Garnish with something green and enjoy.  

Check out Dara's site @ www.daristacafe.com

Grilled Salmon with Dijon Maple Hollandaise and Pistachios

I've been on a huge salmon kick lately.  I love the crispy skin and the rich flavor packed into this hearty, but light, pink fish.  I've been experimenting with some different flavor profiles and this is one of the winners.  The salmon is grilled simply but adorned with some delicious, well-balanced accoutrements.  

Salmon fillets, skin on

Olive Oil

Salt & Pepper

1 Packet Hollandaise Sauce Mix

1 C. Milk

1/2 Stick of butter, melted

2 T. Dijon mustard

2 T. Maple syrup

Pistachios, roughly chopped

Preheat your well-cleaned grill to medium high.  Drizzle your salmon with olive oil and sprinkle with salt & pepper.  Let sit for 5 minutes at room temperature.  

In a small grill-safe saucepan, whisk together the Hollandaise mix, milk, butter, mustard and syrup.  Set the saucepan on the grill and stirring constantly, bring the mixture to a boil.  Move the saucepan to the corner of your grill, so it's not over the highest heat.  Keep and eye on it and stir frequently.  

Carefully place your salmon on the grill, skin side down.  If you're worried about it sticking, place a piece of aluminum foil on the rack and place the salmon on top.  Close the grill and let the salmon cook for about 5-6 minutes.  Don't touch it - you want the skin to be nice and browned.  When the skin is looking crispy, carefully flip it and brown the other side for another 4-5 minutes.  Technically, salmon is supposed to be cooked to an internal temperature of 145.  I take mine off a few minutes before this and cover it with foil because it will continue cooking for a short while once off the grill.  

To plate, spoon the Dijon Maple Hollandaise onto the plate in a swirl.  Add the grilled salmon on top and sprinkle with chopped pistachios.  

Happy Patio Weather!

Baby Greens Salad with Accoutrements

From time to time, my body just craves something light and healthy.  I don't know if it's the yoga I've started doing or the warmer, longer days, but this weekend was a good time to eat light.  And this salad hit the spot.  I've said it before, but salads can be really good or really boring.  I like to experiment with different fruit and veggies, nuts and cheeses in my salads - there are many winning combinations.  This salad is sweet and tropical with golden brown chicken and a satisfying crunch.  

Baby Greens Salad with Accoutrements

Baby Greens

Chicken, sliced (grilled, pan-fried or rotisserie)

Gorgonzola Cheese

Strawberries, sliced

Mandarin Orange wedges

Nuts (almonds, pistachios or pecans)

Champaign Vinaigrette (or your favorite dressing)

Salt & Pepper

In an extra large bowl, toss the mixed greens in a couple tablespoons of the salad's dressing.  Sprinkle with salt and pepper to taste.  (This is how they do it in a restaurant; so the salad is completely coated, but not soggy).  

Transfer the greens to a plate and top with the chicken, cheese, fruit and nuts.  Top with more dressing and salt & pepper.  

Bacon, Date & Pistachio Encrusted Mac & Cheese

An accidental success gave birth to this unusual recipe.  My roommates and I threw a party where we served homemade macaroni & cheese and bacon-wrapped dates, alongside many other finger foods.  The next day, I heated up some leftover mac n' cheese and, as happens from time to time, it got mixed into the candied dates.  Naturally, I just ate them all together.  BOOM!  A creamy, luscious, taste-bud popping classic was born.

This twist on your everyday mac n' cheese replaces the quotidien bread crumb topping with a mixture of smoky bacon, sweet dates and salty pistachios.  Elevate your next bowl of mac n' cheese with these decadent ingredients for a TO.DIE.FOR comfort meal.

Bacon, Date & Pistachio Encrusted Macaroni & Cheese

Your Favorite Macaroni/Pasta & Cheese
5 Slices of Bacon, cooked
5-6 Pitted Dates
1/4 C. Pistachios, shelled (almonds would also work well)
Something green for garnish, like thyme

Preheat the oven to 350.

Place your cheesy pasta into a greased baking dish.  Set aside.

Roughly chop your bacon, dates & pistachios into similar sized pieces.  Mix them together in a small bowl.  Evenly cover the pasta with the bacon mixture.  Bake for about 15 minutes until the pasta is heated through and the topping has ever so slightly browned.  Garnish with thyme to finish.

Beet Salad with Goat Cheese & Pistachios

My friend Mike says beets taste like dirt.  To him, this is a positive thing. To me, well, dirt's not my favorite flavor.  I've never been a beet lover but last week on a business trip to Scottsdale, AZ., my mind was changed.  I tried the most delicious version of beets that I've ever had. This recipe is my humble recreation.  Crunchy, creamy and fresh, these beets make the perfect side dish to any meal.  Serve them warm in the winter or cold in the summer.  

Beets are a great source of potassium, fiber and vitamin C.  

6-8 Beets, tops and roots removed, peeled and chopped (or 2 cans of beets, chopped and drained)

2 T. Olive oil

Salt & Pepper

1/4 C. Pistachios, shelled

1/4 C. Raisins

4 oz. Creamy goat cheese

4 Sprigs of thyme

Preheat the oven to 400 degrees.  

In a large bowl, toss the beets, olive oil, salt & pepper.  Spread out on a large baking sheet.  Roast in the oven for about 25-30 minutes, or until the beets are fork-tender.  Remove from the oven and allow to cool slightly.  *If you use canned beets, roasting is not necessary, but will add some more dimension to your dish.  

This salad tastes great hot or cold, so when you're ready to serve, transfer the beets to a serving dish.  Sprinkle with pistachios and raisins.  Crumble the goat cheese over the top and garnish with thyme leaves.