Friends are handing me fruits and veggies by the bag full and we have not even hit the heat of summer! I am constantly figure out fun and inviting ways to prepare so I don’t get that “What Mommy! Green Beans again! Whenever I get fruit and vegetables I always was and cut and put in zip locks so we can just grab and go! I think that we will have a great selection of great produce way into the fall! So don’t forget to eat your fruits and veggies!

Strawberry Muffins

2 1/2 cup flour

1/2-cup sugar

2 teaspoons baking powder

1-teaspoon baking soda

1/2-teaspoon salt

1 1/2 cup buttermilk

1/3 cup melted butter

2 eggs, slightly beaten

1-teaspoon vanilla

1 pint fresh strawberries, hulled and chopped

Sugar mixed with cinnamon for topping

Pre heat oven to 400. Spray muffin tin with bakers joy spray or line muffin cups with paper cupcake liners. In a large bowl combine flour, sugar, baking powder, baking soda and salt, stir well until all ingredient are well blended. In another bowl, whisk together the buttermilk, butter, eggs and vanilla. Make a well in the middle of the dry ingredients and pour liquid mixture in and the strawberries. Gently fold ingredients just until moist .Do not over mix. Spoon the batter evenly into 12 muffin cups. Sprinkle each muffin with about 1/2-teaspoon sugar and cinnamon mixture. Bake 20 to 25 minutes.

Snap Peas, Green Beans and Snow Peas

2 pounds green beans

2 pounds sugar snap peas, trimmed

2 pounds snow peas, destemed

4 tablespoons rice vinegar

2-tablespoon soy sauce

1-tablespoon sesame oil

1-tablespoon brown sugar

2 cloves garlic, minced

1-inch ginger, minced

Crushed red pepper (to taste)

Salt and pepper (to taste)

In a large pot of boiling water blanch green beans, snap peas and snow peas for 2 minutes. Drain; rinse under cold water and drain again. Transfer to large bowl.

Whisk vinegar, soy sauce, sesame oil, sugar, garlic and ginger in small bowl to blend. Pour dressing over snap peas and beans. Season salad to taste with salt, pepper and red pepper flakes. Serve at once or refrigerate for several hours.

Curried Lobster And Mango Salad

2 mangos, cubed

3 tablespoons fresh limejuice

1-inch ginger, minced

2 teaspoons curry powder

3 tablespoons chopped fresh chives

2 tablespoons shallots, minced

1 red bell pepper, thinly sliced

3 celery stalks, chopped

2 Mangos, cubed

1/2-cup fresh cilantro leaves

White pepper

2 pounds cooked lobster tail meat, chopped

Place first 4 ingredients in blender. Blend until smooth. Stir in chives and shallots. Season to taste with salt and white pepper.

In a large bowl toss together bell pepper, celery, mangos and cilantro. Add lobster. Drizzle some dressing over and toss lightly. Season with salt and white pepper to taste.

Orzo Salad With Heirloom Tomatoes And Feta

8 ounces orzo

2 tablespoons white wine vinegar

½ cup fresh lemon juice

1 teaspoon lemon zest

1/2-cup olive oil

1-¼ pounds assorted heirloom tomatoes, cut into 1/2-inch pieces

1 bunch green onions, sliced

1/2 cup sliced pitted oil-cured olives

1/4 cup thinly sliced fresh basil

2 tablespoons chopped fresh Italian parsley

1 cup feta cheese, crumbled

Sautee 1/2 of the orzo in a little olive oil until golden brown. Cook all of the orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water; drain well. Transfer to medium bowl; cool.

Whisk vinegar and lemon juice in small bowl; gradually whisk in oil. Pour dressing over orzo. Mix in remaining ingredients. Season to taste with salt and pepper.

Potato and Green bean salad

3 pounds new or red bliss potatoes

4 cups green beans, trimmed

1 cup walnuts, coarsely chopped

1-teaspoon red pepper flakes

Salt and fresh ground pepper to taste

3/4-cup balsamic vinegar

1 1/2 cups olive + to coat potatoes for roasting

2 shallots finely chopped

4 garlic cloves, finely chopped

Pre-heat oven to 350.

Prick the potatoes with the tines of a fork and arrange them on a baking sheet. Coat with olive oil and salt and pepper. Bake for 1 1/2 hours. When cool enough to touch. Cut into quarters. Sautee Green beans, walnuts and red pepper flakes in 2 tablespoons of olive oil. In a small bowl whisk together oil and balsamic with garlic and shallots in a serving bowl toss the potatoes with the green bean mixture. Pour dressing and gently toss thoroughly. Let stand a t room temp for one hour and toss again before serving.

Mix Summer Greens and Maple Syrup Vinaigrette

2 cloves garlic, finely chopped

2 tablespoon Dijon Mustard

1 tablespoon Maple Syrup

6-tablespoons balsamic vinegar

1 cup Olive Oil

Whisk all ingredients together and set aside.

6 cups summer greens

Toss all lettuces together. Lightly toss with dressing.

20 grapes, halved

6 ounces Gorgonzola

Arrange lettuces on platter. Place grapes prettily on top and sprinkle with Gorgonzola and fresh ground pepper.

Crunchy Green Salad with Creamy Guacamole Dressing

2 Heads Romaine Lettuce, chopped

1 bunch watercress, leaves picked

1-cup pipitos

1 large ripe avocado

1 tablespoon Dijon Mustard

Juice of one lemon

1 teaspoon lemon zest

1-4 dashes of Tabasco sauce

1/4-cup canola oil

Halve the avocado and remove pit. Scoop out flesh into a food processor. Add mustard, lemon juice, zest Tabasco. Salt and pepper to taste and blend until smooth. With the motor running pour in the oil in a steady stream. Allow it to become rich and creamy about one minute. In a large bowl add the lettuce, watercress and pipitos. Toss with the dressing and serve.

Shrimp and Berry Salad with Citrus Vinaigrette

1 basket black berries

1-basket raspberries

1/4-cup pine nuts

2 firm-ripe avocados

1-teaspoon fresh limejuice

1 lb large shrimp, shelled and deveined

2 cups each baby spinach and arugula (or your favorite mix of greens)

Quarter avocados lengthwise, then pit and peel. Cut length wise into 1/4-inch-thick slices. Drizzle with limejuice and season with salt and pepper.

Prepare barbeque or stovetop grill (medium-high heat). Pour 1/4 cup dressing into small bowl. Reserve remainder for salad. Brush shrimp with dressing from small bowl and grill until opaque in center, turning occasionally, about 5 minutes.

In a large serving toss together spinach, arugula, berries and pine nuts and dress lightly. Arrange avocados and shrimp on top of salad and serve.

Citrus Vinaigrette

1/4-cup fresh orange juice

Juice of one lime

1/4 teaspoon ginger, finely chopped

6 tablespoons cilantro, finely chopped

1/2 tablespoon jalapeno pepper, finely chopped

3/4-cup canola oil

Whisk together vinaigrette ingredients with salt and pepper to taste.

Grilled Chilean Sea bass with Watermelon Salsa

2 cucumbers, finely chopped

2 cups finely chopped red watermelon

1 red onion, finely chopped

1 Seeded jalapeno chili, minced

2 Cloves garlic, minced

1-inch ginger, minced

1/4 cup chopped fresh cilantro

1-teaspoon fresh limejuice

3/4-teaspoon salt

6 (6-oz) pieces Chilean Sea Bass

1 1/2 tablespoons olive oil

Prepare gas or charcoal grill for cooking. If using charcoal, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.

Toss together cucumber, watermelon, onion, chili, cilantro, limejuice, garlic, ginger and salt. (Do not make salsa more than 1 hour ahead or it will become watery.)

Pat fish dry, then brush with oil and season with salt. Grill fish, on lightly oiled grill rack, turning over once, until just cooked through, 8 to 9 minutes total.

Serve fish topped with salsa.

Spa Cocktail

The last few weeks of summer and would I love a girl’s day at the spa! I don’t see that happening, but this spa inspired cocktail can make you feel like you are getting pampered! The clean flavor of Vodka dances well with the crisp, fresh cucumber in this cocktail. A whisper of aquavit and the fragrance of mint enhance its complexity.

My girls are so amazing! How blessed I am to have so many wonderful ladies in my life! We laugh, cry, dream, vision and even share the real messy and ugly things that we fear if anyone found out we would be mortified. All of this knowing we are safe and loved! Today I celebrate my gals and invite you to share this cocktail with some special friends! Cheers!

4 ounces Vodka

1/4 ounce wash of aquavit

6 slices cucumber

Small sprig of dill for garnish

Add the aquavit to a cocktail shaker glass and roll around. Shake out any excess. Drop in the cucumber slices and press with a muddler to release the juices. Measure in the vodka and fill with ice. Cap and shake vigorously. Strain into two martini glasses and garnish with a small sprig of mint.

S'MORES

August not only hosts National Marshmallow Day, but also National S’mores day! Come On! Could we find anything better to celebrate? Do you remember your first S’more? I think I have over glamorized my experience of this traditional campfire treat over the years! In fact I don’t think it was that great at all. Sitting on the beach sun burnt and freezing, covered with mosquito bites and then when I was finished strategically placing my chocolate onto the gram cracker I waited patiently for my marshmallow to get toasted. It was black and seemed solid when I placed it on the chocolate it squished all over me and the gooey hot liquid burnt my hand causing me to drop it in the sand! I have since had more successful outdoor culinary adventures, but I think this cocktail makes up for any unpleasant memories! Cheers!

S’more Martini

2 Ounces Chocolate Vodka

2 Ounces Bailey's Irish Cream

2 Ounces Cream de Cacao

2 Ounces Vanilla Vodka

2 Ounces Heavy Cream

Graham Crackers, Crushed

Chocolate Syrup

12 toasted mini marshmallows

Dip the rim of 4 martini glasses in the chocolate syrup and then into the crushed graham crackers. Chill glasses in the freezer. Pour all the remaining ingredients except the marshmallows into a martini shaker filled with ice and shake until well blended. Skewer your marshmellows on a cocktail stick and place in the chilled glasses. Strain the drinks into the 4 glasses. Enjoy!

Figs

Figs are a sensuous fruit that that represents abundance and fertility! Some people get annoyed that the bids and squirrels enjoy their harvest, but most people I know with fig trees are thrilled to share with feather, furry and human friends as the tree bears so much fruit! What I love is the excitement that fig season creates. They have a short late summer season and unlike getting a very expensive not so sweet berry in the winter, you just can’t find fresh figs all year. We just gobble them up one after another. I like to stuff them with goat’s cheese and drizzle with honey. You can wrap them in prochuttio, stuff them with Maytag blue cheese and toss in your favorite salad! The dried ones work well in some recipes, but go quickly and create some fabulous fresh fig dishes. They are all over the markets, but don’t forget about our friends at fallenfruit.com

Fig and Hazelnut Jam with Apples and Parmesan

This is my take on a traditional Southern Italian appetizer. The fig jam keeps well so it is nice to have on hand for drop in guests. You can use 12 dried figs when not in season! You can use any apples, but I like the more tart varieties. I also use cognac because someone gave me a bottle of Hennessey and it just adds a subtle depth of flavor. If you prefer no alcohol you can use a good balsamic instead. The better the Parmesan the more richness and diverse flavor combinations.

8 figs, halved

1-cup simple syrup (1 cup water + 2 cups sugar)

1 cup toasted hazelnuts, coarsely chopped

3-tablespoon cognac or brandy

3 apples, sliced1/4 inch

Wedge of Parmesan cheese, thinly shaved about the size of an apple slice

In a small saucepan bring the water and the sugar to a boil. When the sugar is completely dissolved turn off the heat and add the figs. When cool place the fig mixture and the rest of the ingredients in a food processor and pulse so it is mixed, but you can still see little chunks of hazelnut. Place in the refrigerator until ready to use. Place your apple slices on a platter and spread generously with jam and then place a piece of cheese on top.

Fresh Fig Salsa

2 cups (about 1 pound) fresh firm-ripe figs, stemmed, diced

2 mangos, diced

Juice of 2-3 limes

Juice of 1 lemon

Salt to taste

1/4 cup very finely slivered fresh ginger

1 red onion, cut into thin slivers

1 to 2 small jalapeños, very thinly sliced

1/2 cup coarsely cut cilantro

Combine all ingredients and chill several hours to blend flavors. Serve with broiled or grilled fish, chicken, pork, beef or lamb or simply eat with chips for dipping.

Homemade Tortilla Chips

12 count package of corn tortillas

Peanut oil for frying (Peanut oil is the best for holding heat. If you have a nut allergy try coconut oil or a vegetable oil is the next best thing.)

Kosher salt

Preheat oil in deep skillet. On a cutting board stack 4 tortillas and cut into 8 wedges. Repeat with remaining tortillas. Add a handful of wedges to the hot oil. Separate any that stick together. Fry until golden brown. Remove and drain on a cookie sheet lined with a brown paper bag or paper towels. Sprinkle with salt and continue with the remaining tortillas.

Cranberry Fig Chutney

2 cups cranberries

2 cups Calimyrna figs, sliced

1 red onion, chopped

2 inches ginger minced,

1 cup packed brown sugar

1-cup water

1/3-cup balsamic vinegar

Juice of one lemon

1/2-teaspoon salt

1/4 teaspoon coarsely ground black pepper

Combine all ingredients. Heat to boiling over high heat. Reduce heat and simmer, stirring occasionally, 30 minutes. Chill in the refrigerator about 4 hours or up to 2 weeks. Great over chicken, fish or tossed with steamed veggies!

Fig and Orange Chicken

This is one of my most popular chicken dishes! It is so simple and is really a one-meal dish.

1 red onion, coarsely chopped

1/2-cup currants

10 Black Mission figs or 8 of the larger, amber-colored Calimyrna figs, cut into halves

1 1/2 cups orange juice

4 teaspoons Worcestershire sauce,

1-tablespoon curry powder

1-tablespoon soy sauce

4 cloves garlic, finely chopped

3 pounds chicken pieces or 6 boneless breasts

10 New potatoes, quartered

4 carrots, sliced

Salt and pepper to taste

Place washed chicken, carrots and potatoes in Pyrex or roasting pan. In a medium bowl mix the rest of the ingredients. Pour over chicken and bake at 400 for 35-40 minutes basting at least twice during cooking.

Fettuccine with Figs and Pancetta

I love the sweet savory flavors in this pasta. The rosemary gives it a beautiful finish.

1 cup pancetta, finely chopped

1 small red onion, finely chopped

4 garlic cloves, finely chopped

1 sprig rosemary, finely chopped

2 tablespoons olive oil

1/2 cup dry white wine

1-cup chicken stock

3/4 lb firm-ripe fresh figs, trimmed and quartered lengthwise

2 tablespoons parsley, finely chopped

Juice of one lemon

1-pound fettuccine

In a large sauté pan heat oil. Add pancetta and sauté for 2 minutes. Add the onion, garlic and rosemary and sauté for 5 minutes longer. Stir in wine and bring to a boil, stirring occasionally. Remove from heat and stir in stock, figs, parsley, half of pancetta, and lemon juice.

Cook fettuccine in a large pot of boiling salted water until al dente. Reserve 1/2-cup cooking water, and then drain pasta in a colander.

Add fettuccine to fig mixture with 1/4 cup reserved cooking water and salt and pepper to taste. Heat over low heat, tossing gently and adding more cooking water if mixture becomes dry, until just heated through.

Serve pasta with the remaining pancetta and freshly shaved Parmesan on top.

Oatmeal Cookies with Figs and Cranberries

These are a traditional, rich, buttery cookie. The figs and cranberries give it a classy twist. The recipe calls for dries fogs because I make them all year long, but fresh figs are a welcome replacement!

1 3/4 cup flour

3/4-teaspoon baking soda

3/4-teaspoon baking powder

1/2-teaspoon salt

1-teaspoon cinnamon

1/2-teaspoon nutmeg

2 sticks butter

1/4-cup sugar

1 1/2 cup brown sugar

2 eggs

3 teaspoons vanilla

3 1/2 cups old-fashioned oats

1cup-dried cranberries, chopped

1 cup dried figs, chopped

Pre-heat the oven to 350. In a large mixing bowl beat the butter, sugars, eggs and vanilla on medium speed until light and fluffy. In another bowl whisk together flour, baking soda, baking powder, cinnamon, salt, and nutmeg. Add to the butter mixture until blended and smooth. Add oats and fruit. Spray cookie sheets with bakers joy and drop a tablespoon of dough spacing about 3 inches apart. Bake until lightly brown and firm about 10 minutes. Cool on racks.

Fig Ice Cream

I got a beautiful Ice cream maker as a gift and have been playing with recipes! This one is getting better and better as fig season progresses!

2 tablespoons butter

4 cups coarsely chopped fresh figs

½ cup brown sugar

1-teaspoon cinnamon

½ teaspoon ginger

1 cup plus 2 tablespoons granulated sugar

3 tablespoons flour

¼ teaspoon salt

4-½ cups half-and-half

2 eggs beaten

2 tablespoons vanilla

Heat butter in a non-stick skillet. Add fresh figs and brown sugar and cook for 10 minutes, stirring occasionally. Remove from stove and stir in cinnamon and ginger. In a saucepan combine sugar and salt. Slowly whisk in 2-½ cups half-and-half. Cook over medium heat for 15 minutes until mixture starts to thicken, stirring constantly. Gradually stir one cup of hot half-and-half mixture into beaten eggs. Then stir egg-half-and-half mixture into the sugar, salt and half and half mixture, stirring constantly. Cook over medium heat for one minute. Stir in cooked figs and cook for an additional minute. Refrigerate mixture for two hours or overnight. Stir in remaining two cups of half-and-half and vanilla. Freeze mixture in an ice cream maker according to manufacturers' directions.