asparagus parmesan couscous

I like to use pearl couscous - saute 1 c. pearl couscous in 1 tsp. butter for a few minutes to brown it a bit.  Stir in 1 1/2 c. boiling water, 1 c. (2") diagonally cut asparagus, and 1/2 tsp. salt.  Cover and let simmer until couscous is cooked per package instructions.  Stir in some minced fresh herbs, pepper to taste, and about 1/4 c. grated Parmesan cheese.  Serves 4.

ginger glazed pork medallions

I just pan sauteed some boneless pork chops, then glazed them with a mixture of ketchup, garlic, water, soy sauce, and chopped fresh ginger that I had briefly simmered together.  Garnished with green onions and sesame seeds.

summer fruit crisp

This red, white and blue dish was featured in the July 2015 issue of Cooking Light magazine so we enjoyed it for our 4th of July dinner:  http://www.cookinglight.com/entertaining/holidays-occasions/red-white-blue-recipes

grilled corn on the cob - with bacon

Grilled Corn with Bacon

This gets pretty messy and the toppings all slide off if not small enough to stick.  But, darn tasty, so thanks Martha Stewart Living!

Grill fresh corn, in its husk, on a hot grill about 20 minutes, turning occasionally.  Let cool slightly so you can remove the husk and silk.  Slather the corn with mayonnaise then sprinkle with chopped up cooked bacon, chopped fresh oregano, freshly grated Parmesan cheese, and salt and pepper.    

lamb burgers with watercress and creamy mint sauce

I mixed ground lamb and beef  - about equal portions - and formed into slider sized patties.  Seasoned them with salt, pepper, and garlic powder.  I grilled them on a hot grill about 4 minutes per side and toasted the buns.  The mint sauce was 1/3 c. mayonnaise, 1/2 c. plain Greek yogurt, 1/4 c. packed fresh mint, a chopped shallot, and 1 tsp. of Worcestershire all blended until creamy. I served the burgers on the toasted buns with cucumber slices, the mint sauce, tomato slices, and watercress.

summer wedge salad

Thanks Martha Stewart!  I added in some just picked tomatoes from the garden.  http://www.marthastewart.com/1118852/romaine-wedges-creamy-lemon-dressing

rigatoni with chicken livers

Rigatoni with Chicken Livers

Serves 6.  I don’t usually like chicken liver (expect as paté) but this recipe from Martha Stewart Living (March 2013) was wonderful. 

            1 lb. rigatoni

            coarse salt and freshly ground black pepper

            1 lb. chicken livers, any sinew removed, patted dry

            3 Tbs. butter, divided

            1 small onion, halved and thinly sliced lengthwise (about 1 c.)

            1 Tbs. finely chopped fresh sage leaves

            ⅔ c. dry red wine

            1½ oz. Parmesan, grated (about ½ c.), plus more for serving

            ⅓ c. coarsely chopped fresh parsley

            olive oil for drizzling

Cook pasta in a large pot of generously salted water until very al dente.  Reserve 1 c. pasta water before draining.

Season livers with salt and pepper.  Melt 2 Tbs. butter in a large sauté pan over medium-high heat.  Cook livers, flipping once, until plump and golden brown, about 4 minutes; transfer to a cutting board.  Reduce heat to medium and melt remaining Tbs. butter.  Add onion and ¼ tsp. salt; cook until golden about 8 minutes.  Chop livers and return to pan, along with any juices and sage.  Increase heat to medium-high.  Add wine; simmer until liquid is reduced by half.

Add pasta and ½ c. reserved pasta cooking water.  Simmer until sauce coats pasta; remove from heat.  Toss with Parmesan and parsley.  If dry, toss with more pasta water, a bit at a time.  Divide among 6 bowls; drizzle with oil and sprinkle with Parmesan.