Sunday Supper...Summer Salads


I've just been in the mood to cook this weekend...

A friend gave us some delicious heirloom tomatoes and fabulous peaches...We sure didn't want those to go bad ...Two salads that I have been waiting to try..

Grilled Peach and Buffalo Mozzarella with Arugula and Fresh Corn and Tomato...Yum! Yum!


Recipe from Farmhouse Table


Grilled Peach Salad with Buffalo Mozzarella & Arugula

6 peaches, cut in half and pitted


3-4 large handfuls arugula, washed and dried

1 small red onion, slivered

5 oz. buffalo mozzarella or other fresh mozzarella, torn into bite-size pieces

4 Tbs. white balsamic vinegar

2 tsp. honey

2 tsp. dijon or whole grain mustard

2 Tbs. minced chives

1/3 c. olive oil

2 Tbs. creme fraiche or 1 Tbs. heavy cream


Light a fire in grill and let it burn down to med-hot. Lightly salt the cut sides of the peaches, drizzle very lightly with olive oil and place cut side down on the grill. When the peaches are charred and just beginning to soften, remove them to a platter and set aside.

Make the dressing: place vinegar, honey, mustard and chives in a small bowl. While whisking constantly, slowly drizzle in olive oil until emulsified. Whisk in the creme fraiche or cream.

Toss arugula and onion with vinaigrette and place on serving platter or dish. Nestle peaches and mozzarella amongst greens and drizzle with a little more dressing. Sprinkle with coarse sea salt and serve.



Fresh Corn and Tomato Salad


Recipe from A Bountiful Kitchen


6 ears corn

3 large fresh tomatoes

1/2 large onion or about 1 cup chopped

1/2 cup chopped fresh basil

two to three sprigs fresh oregano (optional)

2 tablespoons white vinegar ( I used white balsamic)

1/4 cup olive oil

coarse sea salt

fresh ground pepper



Boil corn in large pot of water for about 7 minutes. Drain and plunge corn into cool water. Cut corn off cob and set aside to cool completely. Chunk tomatoes and onion. Coarsely chop basil and strip the oregano off stems. Place cooled corn, chopped vegetable and herbs into large bowl. Toss with vinegar and olive oil. Season to taste. Serve chilled or room temperature



 Sister and I came up with our own recipe for herbed baked chicken a few years ago...

This is delicious in the oven or smoker...and the left overs make wonderful chicken salad...

Use medium size chicken breasts with the bone and skin on. You can use just about any fresh herbs with this recipe but we like fresh basil or sage and thyme, sliced onions and sliced lemons. Pull the skin back on the breast and fill with herbs, onions and lemon slices...also drizzle inside the skin with olive oil as well as all over the outside. Season with salt and pepper or additional seasoning of your choice. Bake at 350 until done.

Juicy and delicious!

No fancy table this Sunday...I've spent too much time in the kitchen...



Yeah, that's me right!!!!!!


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