Pea and Herb Bruschetta

As some of you may know my husband likes bikes... alas, so does my son. Now you say, how does cycling end up on a post about bruschetta. Well you see, we discovered a new book called The Feed Zone by Biju Thomas and Allen Lim. This is book is great and it is full of  healthy recipes There are tasty treats to take on long endurance events, if you're so inclined to be that crazy, and it has really easy quick dinner ideas. The recipes are refreshingly simple and uses ingredients to help satisfy athletes as well as normal folks. This pea and herb bruschetta incorporates fresh herbs as well as a ton of spinach and greens. My toddler even ate it. Amazing!!

 Let's get started. Chopped basil, peas, Parmesan cheese and a baguette. Already sounds good, right?

   I used frozen peas. Although the end result was still amazing.

Brushed slices of bread with basil oil...cuz that is how I roll. Toasted under the broiler. Veggies blanched and added to the food processor and you are now ready for a the tasty spread. A little lemon juice to brighten up the flavors and some fresh grated cheese. Almost like pesto, but healthier and I think tastier. Maybe I should go on a bike ride just so I can put about fifty of these in my face.

Basil Infused Olive Oil

Summer is full of surprises. Someone I know is actually attempting to use the potty...YES, that is happening around here. It can also be full of an abundance. Tons of fruits and veggies have been filling up our home, so I am attempting at trying to use them up. It always pains me to throw away spoiled food. Having extra basil on hand, I was inspired by Tracy to infuse some basil into olive oil. Let's just say you could put this just about anything. I promise, I will not tell if you decide you need an basil olive oil facial. 

 Lets get this going. Olive oil, basil, and garlic ready for some chopping. 

I chopped the basil and smashed the garlic cloves to attempt to keep the garlic flavor more on the mild side.

All into a saucepan to cook for a bit and then steep for a while. The longer it sets the stronger the basil flavor.

Citrus Marinated Olives

For some reason, lately I have been thinking about being a kid. Maybe it is due to daily reminders that pop up when I see my own children. Watching them read books that I used to love or seeing the joy on their face when Mom blows a "BIG BIG BUBBLE." So naturally when I saw this recipe for marinated olives I was reminded of my childhood and putting jumbo black olives on my fingers during  lunches at my Noni's house. There are many of pictures of my sister and I sitting in our Sunday dresses with big giant black olives on the tips of our fingers like giant black balls. We would sit and wave like we were the queen holding court, while I am pretty sure our whole family laughed and thought we were all in crazy town.

Well these olives are much more sophisticated and adult.

 Crushed coriander seeds, orange, bay leaves and chili

Olives (pitted or not) marinated with the citrus for about an hour. 

Olive oil, crushed coriander seeds, garlic cloves, bay leaves and chili just hang out for a while.

The result is a great mix of spicy, sweet and salty all in one little fancy adult bite. If you wanted to put these on your fingers heck even your nose, I am sure no one would care. They taste that good.

Mexican Corn Custard Bites

Living near the beach is a great thing. We have waves and sand about a block away. Plus there are cute surfer boys park right out side our front window. I am NOT complaining. However, we also have fog. Not all the time, but enough that it is really hard to grow veggies. As a kid living in the hot hot sun, we always had a big veggie garden. We grew (what seemed like) lots of corn. One year we also grew jalapeño peppers. When I saw this recipe it reminded me of the time that I dared my little sister to eat a raw jalapeño. I know what you are thinking...ouch! So, when I was making these corn bites I thought of her, and our summers as kids picking corn and double dog dares of jalapeño snacking!  

Simple ingredients. I spy two jalapeños.

Tons of chopped onions caramelized to sweet sweet perfection.

I decided to bake the whole thing in the skillet used to brown the onions. Keep it simple.

Topped of with a dollop (I love that word) of sour cream and some fresh (store bought) Pico de Gallo.

You could add more heat with some red pepper flakes or add some smokey bacon. The sky is the limit. Just don't make your sister eat the jalapeño. From experience that ends poorly. 

Fresh Pickled Beets, Fig and Tomato Grilled Pizza

I know what you are thinking...What????

                                             There is not much I can say!

My husband created this mixture on a whim during our Saturday night BBQ. 

The combination, of tart, sweet and salty all oozing together perfectly..will put a smile on your face. Grilled the pizza with some mozzarella cheese and fresh basil.

The combinations are endless....just how I wish the weekend was.

Labor day weekend in Seattle with my sister and her husband was too much of a good thing... food, drink and monkeys who could ask for anything more.

BBQ with family

No baking this weekend.  No flour or brown sugar. No mixers or butter. This weekend was more of a feast of fresh local ingredients that were screaming summer time. My sister and brother- in- law came to visit from out of town, and to celebrate and we were able to create some gosh darn good grub. A sunny peach bruschetta, BBQ Tri tip, grilled corn, and fresh bean and tomato salad.

Warm weather, wine and the ones you love. Who could ask for anything more.

Rosemary Flatbread Crackers

One of the best things about the weather getting warmer (at least for me) is sitting outside glass of wine (or beverage of your choice) in hand and enjoying some great appetizers. Recently I went to Sonoma County for a  weekend full of great friends, fabulous wines and of course food.  I am a bit of a fan of smittenkitchen.com and all of Deb's wonderful photos and food. So of course I went to her blog for inspiration for some great ideas to bring to our potluck in wine country.  And of course she did not let me down... well she never does.

This Rosemary flatbread/cracker is so fresh and easy to make. Much better then those store bought dry water crackers that you think of at your Mom's last cocktail party. You know the ones that get stuck in your throat... cough!

They are also so easy to make and with ingredients that you already probably have on hand. I used some rosemary from my front yard. But you could also substitute any fresh or dried herb or just use simple sea salt and pepper.  I decided to doctor mine up with some black pepper and finely sliced green onions.

Your friends and family will be pleasantly surprised when you bring something other then store bought crackers and I promise they will never know how easy they are to create. The additions are endless. Try grating some cheese over them right out of the oven... sublime. This recipe is a great go-to for a  quick easy delicious appetizer to bring to your next summer BBQ, wine tasting soiree, or just to enjoy in sitting outside in the sun with a nice piece of cheese or your favorite dip. Enjoy!