tomato-bacon-blue cheese salad

I stopped by one of our local Farmer's Markets one afternoon to pick up a variety of colorful farm fresh tomatoes and a bunch of basil. Then I put together this salad to take to a potluck dinner. The tomatoes are cut in slices or wedges and lightly dressed with a simple vinaigrette. The entire platter is topped with cooked crumbled bacon, crumbled blue cheese, and fresh basil. It was as tasty as it was lovely.

a feast for all the senses

There is no way to convey in pictures the sights, sounds, smell, taste and awe of being out at the Albuquerque International Balloon Fiesta. Here is a sample of what awaits if you brave the dark, cold, early morning to get out to the field.

southern style bbq shrimp; apple tart

I put all the shrimp ingredients (spices,hot sauce, butter, Worcestershire, shrimp, sliced onions and lemons) in a foil packet and cooked it on the grill. For dessert I enlisted some of our apple crop in a maple-glazed, cream cheese and apple-filled tart.

zoo picnic

On a nice summer early evening we took this spread to an event at the zoo. Besides the tortilla chips, pita chips, pita bread and baguette we took an assortment of crudites and cheeses. We also took homemade hummus, baba ganoush, and guacamole for a lovely evening of snacking before a thunderstorm caused us to pack it in.

grilled chicken tacos & a caesar salad

Once I go through the process of heating the grill, I like to use it for many components of the meal. Here I grilled some boneless, skinless chicken thighs and vegetables to chop all that up for soft tacos (you can lightly heat the corn tortillas on the grill too). I also lightly charred some romaine lettuce on the grill - and the large bread 'croutons' for the base of a Casear salad.

pizza and salad

Taking advantage of the summer garden last month, I made a homemade pizza (well, dough and sauce courtesy of Trader Joes) with roasted garlic, prosciutto, and green chile. To go with the pizza I mixed up a bunch of colorful tomatoes with some torn up creamy burrata cheese, basil, olive oil and balsamic vinegar.

corn & crab soup, rack of lamb

Our first course was a chilled corn and chive soup, topped with crabmeat. The fresh corn was so beautiful at the local Farmers Market. Then, I oven roasted a garlic crusted rack of lamb for an easy entree. (Our Farmers Market also has a local vendor of organic beef and lamb.)