Good Morning

Our dogs religiously get us up at 6:00am everyday.  Although at times I would like to sleep in, I secretly like it because they force me to get my day started early.

When I took them out this morning, I was greeted by the most amazingly gorgeous sunrise I have ever seen.  The entire sky was painted with pinks. blues and yellows.  The sheer impact of it took my breath away.

Whenever I see beauty in the sky like this, for some reason I always think of loved ones lost, and feel like it is their way to shine down from heaven.

Enjoy your weekend everyone!

Tricolor Bean Salad with Lemon Honey Mustard Vinaigrette and Roasted Salmon

This is my third salmon recipe I have posted and it will not be the last.  I simply adore this fish and it's versatility.  I've been living off salads during the week so I like to switch it up a bit to keep things fun and creative for my palette.

The eggs and salmon provide a ton of protein so let me just tell you that this salad is filling, but the light vinaigrette and veggies are a refreshing accompaniment.

The title of this post is somewhat misleading.  I did have three colors of beans at the beginning but after a quick steam, the purple beans turned green!  Next time I will keep them raw to preserve the purple hue and retain more nutrients.

smashed garlic

and chives from the garden

dijon mustard.

the wonderful raw honey

lemon zest and juice

salt and pepper

slowly drizzle in the olive oil

brush the vinaigrette onto the salmon

three colors of beans

soft boiled eggs and now two colors of beans

fresh and crispy radishes... yum

endive from the garden

remove the skin, let cool to room temperature then assemble salad

Tricolor Bean Salad with Salmon and Lemon Honey Mustard Vinaigrette
preheat oven to 415 degrees
1 tablespoon fresh chives, finely chopped
1 garlic clove, chopped and smashed
1 tablespoon Dijon mustard
1 tablespoon raw honey
1 lemon, juiced and zested
1/2 teaspoon salt
1/2 teaspoon fresh cracked pepper
1/3 cup olive oil
Fresh wild salmon
1 cup fresh beans
4 radishes, chopped in half moons
hard boiled eggs-recipe here (I slightly under cooked for more of a soft boiled egg)

In a small bowl, mix the chives, garlic, mustard, honey, salt, pepper and lemon zest and juice.  Whisk until combined.  While whisking, slowly drizzle in olive oil until mixture emulsifies.

Line cookie sheet with foil or silpat.  Drizzle a small amount of olive oil on pan and place salmon skin side down.  Brush with vinaigrette and bake in oven for 15-20 minutes or until salmon is flaky. Remove from oven and let cool to room temperature.

 Steam or boil beans for 1-2 minutes in a pan.  You just want them to cook slightly to bring out the vibrant green color.  It is perfectly fine to keep them raw as well.

Hard or soft boil the eggs and let cool.  Peel and slice in half.

To assemble the salad, place endive on large plate.  Toss beans and radishes in 2 spoonfuls of the vinaigrette and spoon over the endive.  Top with salmon and garnish with eggs, chives and lemon slices.

Cauliflower Fried "Rice"

I made this the other night and have been munching on it for dinner most nights this week.  I am a big Asian food fan and once you learn the staple ingredients and flavors, it can be quite simple to whip up at home.  

Instead of using rice, this recipe calls for cauliflower.  It is not the exact texture of normal rice, but proved to be a great substitute.  Feel free to mix up the ingredients and add other things like water chestnuts, bamboo shoots, baby corn, peas, pork, shrimp or even chopped cashews or almonds.  

Cauliflower Fried "Rice"
1 onion, chopped
2 boneless, skinless chicken breasts, chopped into cubes
1 carrot, grated
1 red bell pepper, chopped
1 green bell pepper, chopped
1/2 head cauliflower, grated in food processor
4 tablespoons soy sauce
2 teaspoons toasted sesame oil
2 eggs, beaten
1/2  teaspoon pepper
1/4 cup chopped cilantro
2 scallions, chopped
1 teaspoon white sesame seeds
1 teaspoon black sesame seeds

Prepare and chop/grate all vegetables prior to cooking.  This cooks fast and you need to have everything ready to toss into the pan.  

Heat 1 tablespoon olive oil in a large nonstick saute pan.  Add onions and cook until soft.  Add chicken, 1 tablespoon of soy sauce and 1 teaspoon sesame oil.   Cook for 2 minutes.  Add carrot and peppers and cook for another 1-2 minutes.  Add cauliflower and remainder of soy sauce and sesame oil.  Cook for 3-4 minutes until all vegetables are softened. 

Push vegetables to the side of the pan and form a well.  Make sure the pan is exposed at the center.  Add beaten eggs and let cook.  Slowly use spatula to scramble the eggs.  Once totally cooked, stir eggs into the rest of the rice.  

Finally, sprinkle sesame seeds, scallions and cilantro over the rice.  Taste and season as necessary with additional salt, pepper or soy sauce.  

Refinished Picnic Table

This summer we were in the market for some outdoor furniture.  After looking around, I couldn't find anything that I liked for a halfway decent price and honestly, I really am not fond of new, cookie cutter furniture.  So I started perusing Craigslist and found this old 10ft picnic table for $15.00!

When I first saw the table, it was a sad, tired and worn little thing.  But for $15.00 and the fact that I could easily sit 8 people comfortably, I was willing to give it some much needed TLC.  

The benches were sinking.  The boards were bowing. The wood had numerous spots which would deliver painful splinters if hit a the correct angle. No biggie. With a little elbow grease and the right tools, Matt and I took some time to fix all of those imperfections.  

• We started by wiping down the entire table with a wet cloth to remove any dirt or cobwebs
• Then we got some coarse and fine sand paper and sanded this baby down until it was smooth as a baby's behind
• Next we drilled in some long deck screws to reinforce the boards
• We then added two 2x4's in the center of each bench for additional support
• Finally, we coated it with two coats of each oil-based primer and exterior paint  
• Material list: 2-4 coarse and medium grit sandpaper or sand sponges. 2 rollers with pans, 2 paint brushes, 1 gallon of each oil-based primer and exterior paint 

It's not perfect by any means but those minor blemishes give it character.  And I love it so much because my husband and I restored it together.  Normally I am solo on my furniture projects. He was doubtful at first but after seeing and actively participating in the transformation firsthand, I think I can now recruit his help for future DIY adventures!  

We placed the screws where needed

If you want the table to last a few years, definitely take the time to apply a primer

Exterior paint offers more protection for the outdoor elements

We used Sherman Williams Ibis White with a satin finish

Here is the table with the first coat of primer.  To make the painting easier, be sure to coat every nook and cranny with primer.  

This is with two coats of primer applied.  We let it dry overnight.  

The finished product after the two coats of exterior paint had been applied.  

The umbrella is from Pottery Barn.  Since we got it later in the season, there was a decent sale.  We look forward to spending many summer nights out here sipping on some drinks and eating some food with our good family and friends!   

Italian Sausage and Pepper pasta with Creamy Tomato Sauce (in a Vitamix)

 

After clean eating all week, we indulged this past Saturday.  My weakness is pasta and bread.  My husband and I are not Italian but based on our favorite meals, you would think we were! 

I've been using our Vitamix quite a lot lately. It really is a fantastic machine.  With it, you can prepare the perfect smoothies, sauces, dips, nut butters and much more.  Plus the company is headquartered in Cleveland and you know how much I love our local businesses!  

This was such a simple dish to put together.  The sauce is equally fresh and indulgent at the same time.  It made great leftovers that were gone the next day.  

I cooked the sausage in the oven at 375 for about 30 minutes and came out great.  

Very easy to slice.

Looks like Christmas... or the Italian flag!

Don't overcook these.  When added to the pasta, you want to preserve the color and crisp.  

No one likes mushy veggies.  

It doesn't matter what type of tomatoes you use for this.  My cherry tomatoes were on their last breath.  Fresh herbs from our garden.  

Everything goes int he blender.  How easy is that?

Time to blend!

I almost forgot the cheese.  This is a great time to use up the almost exhausted rinds that are sitting in your fridge.  

It starts to turn a bright orange color after a bit.  Gorgeous darling. 

You don't have to use fresh pasta but in my opinion, it is better.  If you are going to take the time to make a fresh meal, why not make it special?

Time for all the players to get happy in the pan.  

Now they are really happy...

Ecstatic....

Italian Sausage and Pepper Pasta with Creamy Tomato Sauce (in a Vitamix)
1 pound Italian sausage in casing
1 red bell pepper
1 green bell pepper
1 teaspoon olive oil
3 cups tomatoes (whatever kind you have on hand)
1/2 cup chopped onion
3 cloves garlic
2/3 cup whipping cream
10 fresh basil leaves
2 sprigs fresh thyme (leaves removed)
1 sprig fresh rosemary (leaves removed)
1/4 cup cubed parmigiano reggiano (plus more for garnish)
1 teaspoon kosher salt
1/2 teaspoon fresh cracked pepper
2 pounds fresh pasta

Preheat oven to 375 degrees.  Place the sausage on a lined cookie sheet and bake for 30 minutes.  Remove and let cool.  Slice into discs and set aside .  

Slice peppers into strips.  Preheat large pan over medium heat. Drizzle in olive oil and add peppers.  Season with salt and pepper and cook for about 5-7 minutes until soft.  Remove from pan and set aside into bowl to cool.  

Place tomatoes, onion, garlic, cream, basil, thyme, rosemary, parmigiano, salt and pepper in a high powered blender (like a Vitamix or Blendtec).  Gradually turn to high speed and run for about 10 minutes.  The sauce is ready when it is hot and steam is coming out of the blender. Taste when finished and add seasonings to taste.   If garlic and onion flavor is too strong, blend for 2-4 minutes longer.  

Bring a large pot of water to a boil and add 1 tablespoon of each olive oil and salt.  In a large, deep saute pan over medium heat, add the sausage, peppers and sauce.  

Add the fresh pasta to the boiling water and cook according to instructions.  Using a slotted spoon, add pasta directly to sauce.  Place 2-3 ladles of the pasta water into the pasta and stir to combine everything.   Garnish with fresh basil and parmigiano reggiano.   

Note:  If you do not have a high powered blender, you can easily make this with a saute pan and regular or immersion blender.  Preheat a pan over medium heat with 1 tablespoon of olive oil.  Add chopped onion and garlic and saute until translucent.  Add chopped tomatoes, herbs, salt, pepper and cream.  Cook for about 5 minutes.  Transfer to a blender and blend until smooth.