SUNSHINE BOWLS WITH KICKY MANGO VINAIGRETTE

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“The elimination diet:
Remove anger, regret, resentment, guilt, blame, and worry.
Then watch your health, and life, improve.”
― Charles F. Glassman

It is that time of the year where many people make healthy resolutions (and perhaps have already abandoned them). If you are like me you believe, no matter how difficult it is, that it is important to make time for ourselves. For example, since my schedule has been extremely busy it feels sacred to me to enjoy a quiet house. For the new year I wanted to make time to write and be more reflective on my personal and professional life. Of course, it’s the end of January and I have not carved out the writing time that I hoped I would. However, I have written endless poems in my mind’s eye. Every time I step outside I marvel in the beautiful place in which I live. I have not given up hope for that precious writing time. After all, here I am on a snow day off of work – writing!

Truthfully, our winter until the last few weeks has been relatively mild. Mid-January delivered some significant snow storms and freezing temperature. Like every year, in January it is light that I crave. This time of year I covet posts from my friends who live in southern locations and I peek at my photos of sunshine sifting through my summer blooms. Perhaps it is this hope that helps us go on with our days. I believe that metaphorically summer gives us something to look forward to and encourages us to toil and work hard. (Plus, I did notice this week when driving my step children to hockey practice that our days are getting longer. At 5:00 pm it was still considerably light out).

The eternal optimist in my heart believes that we must make our own sunshine. Therefore, the spaces that I try to create in my life (whether it be my home, my classroom, or my blog) are filled with color. I think that is why I am so passionate about eating a variety of fruit and vegetables. I find myself in constant awe at the glorious colors and art in nature and food presentation.

I had winter in mind when coming up with this recipe. I intentionally wanted to create a bright bowl that utilized orange and yellow hued produce specifically for its health benefits. I also wanted to give the dressing a little heat, so I kicked it up with fresh jalapeno.

These bright-colored fruits and vegetables contain zeaxanthin, flavonoids, lycopene, potassium, vitamin C and beta-carotene (Vitamin A).

According to, ahealthiermichigan.org, these nutrients help our bodies in many different ways:

  1. Aids in eye health and reduces the risk of macular degeneration of the eye
  2. Reduces the risk of prostate cancer
  3. Lowers blood pressure
  4. Lowers LDL cholesterol (the bad cholesterol)
  5. Promotes healthy joints
  6. Promotes collagen formation
  7. Fights harmful free radicals in the body
  8. Encourages pH balance of the body
  9. Boosts immune system
  10. Builds healthier bones by working with calcium and magnesium”

I have heard that nutrients found in yellow and orange produce have complexion promoting benefits. This time of year I find my skin really suffers from the effects of the dry air and lack of sunshine so it gives me another reason to eat my vegetables.

In January, as I dream about sunshine, winter ices over precise words that I could use to describe a gold washed sky. So, I will let my Sunshine Bowls articulate.

KICKY MANGO VINAIGRETTE

  • 3/4 cup of rice vinegar (your favorite vinegar will work. Rice vinegar is a great choice because it is less acidic than a lot of vinegar. Some of my other favorites for homemade dressings are raw apple cider vinegar, champagne vinegar, and white balsamic vinegar. I really like tart dressings and if you do not, I suggest adding a little vinegar at a time)
  • 1/4 cup of extra virgin olive oil (often I do not add the oil to the dressing but add it individually to each jar for portion control)
  • 1 peeled and pitted mango (you could substitute a cup of frozen)
  • 1 clove of garlic
  • teaspoon of onion
  • 1 lime (both the juice and the zest)
  • Jalapeno (I used 1/2 of a large pepper. I added a little at a time until I was satisfied. If you do not want a big “kick” you could use a banana pepper or green chilies)
  • 1/4 cup of fresh cilantro (parsley also works well if you are not on Team Cilantro)
  • Salt and pepper to taste

Blend well. I store the leftover dressing in a jar in the refrigerator and it keeps for over a month.

SUNSHINE BOWLS:

  • Orange Segments
  • Roasted Sweet Potatoes
  • Orange and Yellow Tomatoes
  • Carrots
  • Orange Peppers

In the past I’ve also used pineapple, butternut squash, and grapefruit. You can also toss in kale or spinach and some of your favorite beans, chicken, or nuts for protein.

In celebration of the new year I cannot help but feel wonder for the opportunity that I have as a blogger to connect with people from all over and share my passion. I love healthy food, writing, photography, and brilliant color. Food should be savored and appreciated as a piece of art. The composition of flavor, color, nutrients, and attention to detail are vital to both pleasure and health.

As always, if you try this recipe, I would love your feedback. Please feel free to share my recipes with others. Make sure that you check out my other healthy salads at the tab at the top of the page.

Have a sunny day, My Friends! Even if in the winter it means having to manufacture your own sunshine. May your 2019 be filled with vibrant meals, health, and plenty of laughter.

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SPINACH SALAD WITH PEARS, DRIED CHERRIES, & CHERRY VINIAGRETTE

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“Instruction is good for a child; but example is worth more.”
― Alexandre Dumas

This winter as we headed into the winter holiday season, I was reminded of a quote I read. It went something like, “Don’t put yourself in debt to tell someone how much you love them.” That makes sense. As a writing teacher, I constantly tell my students to, “Show. Don’t tell.” We need to do this in our lives as well.

My husband shows his kids constantly how much he loves them through his labor. This winter, often after a long day at work, he will be found outside putting another layer of ice on their backyard hockey rink. He shows them through countless other ways: from having them gather their own breakfast in the chicken coop, teaching them how to remove a fish from the hook, and giving them the opportunity to splash in a Montana mountain stream in an off-the-grid camping spot.

John found the most amazing off-the grid camping spots last summer in Montana. Even if I did have to close my eyes getting there via curvy mountain roads.

I guarantee the kids will never forget this family vacation.

We LOVED Glacier NP!

While we want to make sure that our kids have modern comforts and are not completely cut off from technology. It is not on the top of our priority list to make sure that they have the latest video game system or cell phones. We want them to appreciate things that are homemade and have old-fashioned values.

The best gift I ever bought for my stepson Lukas was an “art box” full of paper, markers, and creative supplies. He entertained himself, and us, for hours designing eye-popping scenarios involving dinosaurs and military helicopters. Because I am a teacher and his dad is a police officer, he crafted a “21 Jump Street” purse for me. It came complete with a 3-D laptop, handcuffs, grenades, lipstick, and even coupons for my favorite store. Apparently, he still wanted me to look good and save money while I was catching the “robbers” (which is what he used to call anyone who commits a crime). Now that Lukas is nine, he still loves to be artistic. However, now he prefers a sketchbook and he loves to write stories (last year Zombie Snake received rave reviews from his teacher, peers, and family members).

After school, Lukas’ bus drops him off at my building and he loves seeing the projects that my high school students are working on. In October he became obsessed with the fact that my 11th graders were reading Ray Bradbury’s, Fahrenheit 451. I gave him a quick rundown of Bradbury’s plot and he was intrigued by Bradbury’s dystopian view of a society where owning books was illegal and firefighters started fires rather than putting them out. Luke’s eyes grew big when I mentioned the mechanical hound that instead of conducting search and rescue missions was programmed to search and destroy!  Needless to say, Lukas begged to PLEASE let him read the novel. He didn’t relent and for three days didn’t put the book down the whole time discussing the character Montag, how F 451 is the temperature at which paper burns, and marveling in how sixty-five years ago Bradbury imagined a world destroyed by TV/technology where people no longer communicate or think critically. We discussed the Nazi book burnings that fueled Bradbury’s imagination and what Clarisse represented in the novel.

Lukas was captivated by this book.

Some of Lukas’ “take aways” from the book was that he could never go to a school where he could not ask questions, he thought that the main character and his wife should talk more to each other and they would be happier, and he loved stumbling across vocabulary words that he had learned in school. I had to giggle one day, about a month after he read the book, when Lukas stood outside before getting in our vehicle with his mouth opening catching snowflakes on his tongue. For those who have read Fahrenheit 451, he was channeling Clarisse. What an intelligent and remarkable little boy! I am in awe and thankful I get to be his step mom. Lukas reminds me to stop and appreciate the priceless wonders of the world that cannot be purchased in a store.

Ray Bradbury wrote this masterpiece by renting a typewriter in the basement of a library for 10 cents an hour. He was watching the arrival of television and feared it had the potential of wiping out human interaction. He imagined a world where large, looming, interactive video screens occupied the four walls of a house and it was illegal to drive slow or even walk outside. This book gives me goose bumps every time I read it. To me, it is a cautionary tale about using technology in moderation and making sure we do not forget our humanity.

Lukas’ new best friend, a Bearded Dragon named Harper. While we have a cat, many dogs, chickens, and ducks – Harper is special because he is LUKE’S. We hope caring for him teaches him responsibility.

Avalon and Lukas supporting their dad’s role as a K9 Officer – and of course, K9 Nitro.

This holiday season seemed like a great place to focus on the human things that are important. A handmade card, a gift purchased from a local artist, and a meal made and shared with loved ones.

The salad recipe that I am sharing is healthy, festive, and celebrates local wonders with Michigan cherries. Not to mention it is topped with crown jewels – caramelized cashews (which could be artfully packaged to make a delicious homemade gift for guests).

This salad can be plated, arranged on a large platter or in a bowl, or layered in a Mason jar (for a healthy work week).

SPINACH SALAD

Spinach
Sliced Pears (There are several varieties found in stores)
Avocado
Feta cheese (gorgonzola or goat cheese work well with the flavors in the salad)
Dried cherries
Caramelized cashews (recipe to follow)
Cherry Vinaigrette (recipe to follow)

CARAMELIZED CASHEWS
*1 Tablespoon of butter
*1 Tablespoon of brown sugar 
–per 1/2 Cup of cashes–
*Cinnamon
*Nutmeg
*Pinch of Salt

Melt butter and add sugar along with a sprinkle of nutmeg and cinnamon (depending on how many cashews you are using. I usually make a large batch of cashews (4-5 cups) so I add a couple teaspoons of cinnamon and 1/2 teaspoon of nutmeg). Cook on medium heat, stirring constantly, for 3 minutes. Remove from heat. Add the cashews and stir to coat.

Spread the cashews out on a tinfoil lined cookie sheet and bake for 7-10 minutes in a 350 degree oven. Remove and cool. The nuts are indulgent and delicious and a few go a long way.

CHERRY VINAIGRETTE

*1 cup tart cherry juice (I found the juice in the refrigerated juice section. While tart cherry juice is expensive – it has a lot of healthy benefits. You can find less expensive varieties that combine cherry and pomegranate juices)
*1/4 cup of vinegar (my favorite variety of vinegar for this dressing are either red wine or balsamic)
*1 teaspoon of Dijon mustard
*1 clove of garlic
*1 teaspoon of red onion
*1 Tablespoon honey (more or less to taste)
*salt and pepper to taste

May your New Year be full of health, laughter, and a community of family and friends. Make time to read a good book, share in wholesome and nurturing food, and remember that love comes wrapped in presence – no matter the season.

 

Velvety Butternut Squash Soup

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“The house was very quiet, and the fog—we are in November now—pressed against the windows like an excluded ghost.”
― E.M. Forster, Howards End

The last of our beautiful leaves – the trees are naked now and everything is white. I need updated photos.

November in Upper Michigan arrives with a fierce and energetic gust. The color has already been torn from the trees, so November gales stir up Lake Superior and remind us that whether you are Finnish or not – Yoopers have sisu. It is one of the reasons that we live here. Surviving a UP winter gives one stamina and a keen sense of perseverance. When traveling, our snow totals give us bragging rights and the wild beauty keeps us stimulated and inspired during long tedious months of frigid weather.

During November, social media, advertisements, and news outlets remind us that we should be thankful. Therefore, we tick off our blessings: health, family, friends, careers, pets, and all the stable factors in our lives.

While I try to be thankful year round, November naturally makes me focus on the abundance I have been given.

With my husband and I both possessing demanding jobs, both kids in hockey, and everyday household chores that include farm duties – simplifying our meals is essential. It is my obsession to make sure that our nutritional needs are met and that the majority of our meals are homemade. Therefore, in the coming months a variety of hot and nourishing soups will be a mainstay in our kitchen. This recipe for butternut squash soup is simple, satisfying, and healthy. The texture is velvety and so smooth you will not believe that it does not contain cream.

 

VELVETY BUTTERNUT SQUASH SOUP

*Butternut squash (three small, two medium, or one large)
*1 cup of chopped onion
*1 cup of celery
*1 Tablespoon of minced garlic
*1 Tablespoon of finely chopped ginger
*3 chopped Granny Smith apples (I left the peelings on)
*4 cups of stock/broth (vegetable or chicken stock)
*1 teaspoon nutmeg
*1 Tablespoon cinnamon
*Salt and pepper to taste
*Optional – sweetener to taste (maple syrup or brown sugar). I like the soup without sweetener but my husband likes it sweet.
*Optional – I like to add a large bunch of sage from my garden (remove before pureeing)

DIRECTIONS:

  1. Pierce Butternut Squash and place in a baking dish (add a couple of cups of water to bottom of the dish)
  2. Roast squash for 30-45 minutes at 400-450 degrees.
  3. Peel squash and remove seeds.
  4. Sauté onion, garlic, celery, and ginger until soft.
  5. Add the stock along with apples and squash.
  6. Add cinnamon, nutmeg, salt, and pepper and simmer for 30 minutes.
  7. Allow to cool a bit and puree in blender.
  8. Serve with a dash of cinnamon on top and/or a sprinkling of walnuts, pecans, or croutons.

This soup freezes well and is a wonderful way to round out a meal. Add a simple salad and it is a great lunch and it is elegant enough to serve to guests.

Make sure you check out my other soup recipes.

Thank you for reading my blog. As I reflect over the things that I am thankful for, you are part of that list. I love being able to encourage others to enjoy cooking and share my healthy recipes. May your November be full of warmth and laughter around your kitchen table.

Our driveway looks so magical in the fall. John had to plow this weekend – which doesn’t make it look quite as pretty!

 

ITALIAN HUMMUS SPREAD WITH SUN-DRIED TOMATOES, CAPERS, AND OLIVES

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The world begins at a kitchen table. No matter what, we must eat to live.

The gifts of earth are brought and prepared, set on the table. So it has been since creation, and it will go on.

We chase chickens or dogs away from it. Babies teethe at the corners. They scrape their knees under it.

It is here that children are given instructions on what it means to be human. We make men at it, we make women.
–Joy Harjo

While it is only mid-October, I know many people are making plans for the Thanksgiving holiday. November reminds us that our kitchen tables are a sacred space. A hub where we can gather with loved ones and celebrate in our abundance. In our home, the kitchen table is a verb and not a noun. In our house the kitchen table is a place where our children learn responsibility, and manners, by engaging in conversation, helping prepare meals, set the table, and helping clean up after. It is also the place where homework is mulled over, canvases are covered with paint, Legos are stacked, manicures are glossed, and dinosaurs are sketched. It is a place where our cell phones and tablets are put away and we give each other our undivided attention.

Growing up my family embraced visitors at our kitchen table with bottomless cups of strong coffee, homemade baked goods, and as a child it is where I learned to value of the power of stories. At times I was excused, if the conversation was not fit for small ears, but the majority of the time I was a welcome participant in a glorious mix of laughter and a legacy of tales from the past. The kitchen table is where we mourned the loss of my grandparents, welcomed the hearty appetites of friends who helped my father raise the trusses on our new home, and where my mom fed my teenage friends after the Homecoming dance.

I believe that the best meals are made with simple ingredients. Therefore, you will find recipes on my blog that are not complicated to make. In addition, I want to share food ideas with you that are wholesome and nutritious for your family.  In the spirit of Thanksgiving, this hummus recipe makes a great dish to pass at a gathering,

While protein packed hummus is often my go-to choice – it can get a little bland and boring – so I try to give it a boost with a variety of ingredients. If your hummus needs a little interesting nudge, I think you will enjoy this recipe.

ITALIAN HUMMUS SPREAD WITH SUN-DRIED TOMATOES, CAPERS, AND OLIVES

*Hummus (you can use store-bought or find the recipe that I use is below)
*1 teaspoon of dried oregano
*1/2 cup of chopped sun-dried tomatoes
*1/2 cup of chopped Kalamata Greek olives
*1/2 cup of chopped Italian parsley
*1/2 cup of chopped artichoke hearts
*1/4 cup of finely chopped red bell pepper
*1/4 cup of chopped green olives
*3 Tablespoons of capers
*3 Tablespoons of olive oil
*3Tablespoons of pesto (store-bought or homemade. In place of pesto you could also use finely chopped fresh basil)
*Loaf of crusty bread (you can also use crackers, pita bread, tortilla chips, or raw vegetables for dipping)

HUMMUS
*30 ounces of
*1/4 cup tahini
*1/4 cup lemon juice and zest
*1 garlic clove
*1 teaspoon cumin
*salt to taste

Stir in oregano, sun-dried tomatoes, Greek olives, and parsley into hummus.

*Note – in place of raw garlic I added one head of roasted garlic to my hummus.

If you have never roasted garlic before, you have to try it. Roasting garlic makes it sweet, mellow, and creamy.

ROASTED GARLIC

Slice the end off of the garlic bulb (the wider end). Drizzle with a little olive oil, sprinkle with salt and pepper, and wrap in tinfoil. Pop into a preheated oven and bake for 30-40 minutes at 450 degrees (depending on your oven).

After roasting the garlic flesh will become soft and will slide right out of the bulb. It’s marvelous spread on bread, in hummus, and works well in any recipe that requires garlic. I always use all of my roasted garlic immediately, but it would keep well for a week in the refrigerator in an air-tight container.

 Spread hummus evenly on platter. Sprinkle on artichoke hearts and bell peppers. Drizzle with pesto and add the green olives and capers.

Slice bread, brush with olive oil, and toast in the oven or broiler until crisp. Serve and enjoy!

Hummus can be infused with endless herb combinations. Great additions are: avocado, caramelized onions, roasted garlic, roasted red peppers, feta, and goat cheese. Sometimes I like to add a little bit of nut butter and honey, and I love to whirl in pumpkin, roasted squash, or eggplant.

Other ideas for hummus are as a sandwich spread (or stuffing for a pita pocket), dollop on top of a green salad, or as a layer in a jar salad.

My wishes to you and your family as you necklace your kitchen and dining room tables to celebrate in your blessings. As we pass into winter and the season of hope, let us remember to be thankful all year round. We will make a space at our table for members of our community and break bread together.

Chocolate, Banana, Peanut Butter, and Kale Smoothie

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“Her pleasure in the walk must arise from the exercise and the day, from the view of the last smiles of the year upon the tawny leaves and withered hedges, and from repeating to herself some few of the thousand poetical descriptions extant of autumn–that season of peculiar and inexhaustible influence on the mind of taste and tenderness–that season which has drawn from every poet worthy of being read some attempt at description, or some lines of feeling.”― Jane Austen

The autumn colors in our driveway are starting to bloom.

Yes, you read that right, a chocolate smoothie with kale. It appears that kale is one of those foods that people have either a love or hate relationship with. Trust me, when
it comes to this recipe, you will not even know it has kale as an ingredient.

When I first started drinking green smoothies I found that a frozen banana is key
because it gives the smoothie sweetness and makes it creamy. I buy several
bunches of bananas and when they get extra ripe, I peel and toss into a bag in
the freezer. That way I always have bananas on hand for smoothies. Over the
summer I did the same thing with the kale that we grow. Kale is so simple to
raise and it is wonderful in salads, soups, and smoothies. You will want to add
some to your garden. We harvested from the same patch of kale all summer long
because it does not get bitter like some greens do.

When you start making smoothies you will never throw out bananas again. The riper the sweeter the smoothie!

If you are not familiar with green smoothies, they are a great way to fortify your
iron and strengthen your immune system. Since the blender breaks down the cell
walls of the greens, it makes it easier for our bodies to absorb the nutrients.
If you do not have a high-powered blender I recommend blending up the greens
and liquid first and then adding the fruit (cut up in small pieces) a little bit at a
time. When you freeze your bananas you will want to slice or break them into
small chunks.

This smoothie is a current favorite in our house. Not only does my husband love
to take one to work in the morning for breakfast, my step kids Avalon and Lukas
enjoy drinking one at any time of the day. It makes a great filling and healthy after
school snack!

Make sure you let me know you what your favorite green
smoothie combination is. I would love to feature your recipe in a future post. As we head into the winter months it is especially important to fuel our bodies with nutritious ingredients. I lift my glass to you and yours. I hope you enjoy this smoothie combination as much as the Waldo family
does!

Chocolate, Banana, Peanut Butter, &  Kale Smoothie

*1-3 cups of kale (I really like to pack the greens in my smoothie, but if you are
just starting you may want to add just a bit at first. Spinach also works well in
smoothies because it’s naturally sweet)
*1 frozen banana
*1 scoop of chocolate protein powder (gives the smoothie some staying power,
which makes it a great breakfast)
*1 Tablespoon of peanut butter
*Handful of ice cubes (can use more for thicker smoothie)
*1 cup of liquid (you can use milk, dairy free substitutes, or water) I usually start
with ½ cup of liquid and add more as I blend. You may use more of less,
depending on how thick you want your smoothie.

There is a reason we named our farm Superior Maple Grove Farm.

Our handsome puppy Apollo. He just went to the vet and was a complete gentleman for his shots. At 5 months old he already weighs in at 56 pounds.

What a sweet boy! ❤

Remi is a great big brother. He tolerates Apollo and is protective of him.

Sister Blog: Glitter and Dog Hair

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“To be creative means to be in love with life. You can be creative only if you love life enough that you want to enhance its beauty, you want to bring a little more music to it, a little more poetry to it, a little more dance to it.”
― Osho

Skandia Sky

My life took a drastic turn a few years ago when I met my husband John and fell in love with him and his two beautiful children. While I adore our busy life, I have found that I neglect to make time for my own creativity. While I love posting my recipes here — I decided to start a sister blog to dedicate to creative writing. Don’t worry, I will still post here — but my new blog is my challenge to honor my creative impulses and connect with my inner artist. I will document my world — whether I am tending to the kale in our hoop house, canning tomatoes in our 130 year old log kitchen, watching our kids practice hockey on the rink, spending time with the chickens or our pack of dogs, or traveling to the wilds of Alaska (where we hope to retire one day).

The title of the blog, Glitter and Dog Hair, was inspired by my step daughter Avalon. As a bright middle school student, her grades are important to her. After buying supplies for a science project she promised me that she would apply the bright turquoise glitter that I bought outside (and not inside our tiny house). Needless to say, that did not happen. My husband discovered the mess before me and made sure to calm me before I could react (her science project was spectacular after all). Ultimately, we shook our heads and laughed — my husband shrugged his shoulders and responded, “Our life is composed of glitter and dog hair, Darling!” Throw in a few chicken feathers and stinky hockey equipment and that sums it up perfectly.  Becoming a step mom at 44 was not an easy task. While the beauty made me fall in love, I am learning to embrace the messy parts too. In fact, I would not change our life for anything.

While I am frustrated that I am not actively writing stories and poems. Perhaps it is because I am on creative overload — there is inspiration everywhere that I look. I hope my creative pursuits and prompts help you, or someone you know, discover your voices. Our words matter. ❤ Also, follow along on Instagram and Facebook. Thank you!

Bruschetta – The Multifaceted Topping

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“…star of earth, recurrent
and fertile
star,
displays
its convolutions,
its canals,
its remarkable amplitude
and abundance,
no pit,
no husk,
no leaves or thorns,
the tomato offers
its gift
of fiery color
and cool completeness.”
~Pablo Neruda

Is it just me — or do ripe garden tomatoes feel like nature’s apology that summer is almost over? My response is hearty forgiveness! In February I have dreams about tomatoes that actually taste like tomatoes. In September and October my pressure canner seems to run round the clock, my salad plates are deliriously joyful, and I try to be present in the moment – because nothing compares to a juicy tomato fresh off the vine.

If you find yourself with an abundance of tomatoes this recipe will make your taste buds sing. While many traditionalists will say there is only one way to make bruschetta, I say be creative to your heart’s desire. While I love to top a crusty slice of Italian bread, if you are watching your starchy carbs – top a zucchini round, a portabella mushroom cap, spaghetti squash, or add a generous helping to your chicken or fish (either add before baking – or right before serving depending if you want the tomatoes raw or cooked). This recipe also makes a fine addition to a green salad (or layer in a Mason jar salad) or as an add-in to an omelet, crepe, pasta dish, or as a pizza topping. I use Parmesan and mozzarella in this recipe, but over the years have subbed goat cheese or feta as well.

BRUSCHETTA

  • 1 pint of cherry/grape tomatoes quartered (any ripe tomato will do. Grape/cherry tomatoes mean less cutting if you are in a time pinch.)
  • 1/2 cup of chopped Kalamata olives
  • ½ cup of chopped basil (fresh works best)
  • ½ cup of grated parmesan cheese
  • ½ cup of mozzarella cheese (sliced or fresh mozzarella balls also work well)
  • 2 Tablespoons of chopped onion
  • 2 Tablespoons of minced garlic (roasted garlic works well in this recipe)
  • Juice and zest from 1 lemon
  • 2 Tablespoons of balsamic vinegar
  • 2 Tablespoons olive oil

Mix everything together (except for the mozzarella cheese), and if you have time, allow mixture to sit in the refrigerator for a couple of hours so the flavors marry (it will keep for several days). 

I like to toast the bread under the broiler for a few minutes (brush with a little olive oil and rub with roasted garlic if you desire). Top bread (or other ingredients) with the mixture (don’t forget to stir well and the drizzle with the flavorful juices), top with mozzarella cheese, and broil for 5 minutes. Enjoy!

If you are serving a large group, you can slice a loaf of bread in half and top each half with the mixture. I have used ready-made garlic bread (in the bakery or freezer section) and it made an indulgent side to a pasta dish!

As summer slips-through our fingers, do not forget to feast on what is fresh and ripe in the garden or farmer’s market. Share your abundance with a co-worker, friend, or neighbor and your heart will be double happy! Make sure you check out the tabs on the top of this page for more healthy and vibrant food ideas.