I love this time of the year. Farmers markets are offering an abundance of vegetables, fruit and herbs and our own gardens are starting to produce. Even the grocery store has different options for fresh flavors. Every place I look, some fresh food item is tempting me to experiment with a new and bolder flavor option or recipe. This is good. This is very good. Fresh (in season) produce is both economical and healthy. It can turn a mundane everyday meal into one that is fit for royalty. Fresh produce (and herbs) can also help to create healthier eating habits that taste good without leaving one feeling deprived. This is a crucial first step towards feeling happy and truly satisfied… especially for those of us who tend to binge on junk food to medicate and stuff down our feelings.
Let me ask you this. When was the last time you took the time to cook a special meal just for yourself? Or served a meal by candlelight on your finest china? Or even placed a bouquet of freshly-picked flowers in the center of the dinner table? That long, huh? Don’t feel bad. The majority of the population reserves the special things for company. It’s as if these things only matter if someone else is there to experience them. But what about you? Isn’t your happiness important enough to nurture? The answer is an emphatic YES!! I truly believe that you (and I) are important enough to experience the special things in life. The things that our bodies and souls crave… if we would just listen. In fact, I know that these seemingly little things are how we can learn to nurture ourselves and love life again. It is also how we can begin to become healthier and limit the junk food and other unhealthy habits.
I have discovered this important fact the hard way. Many, many years of catering to the needs of others in my personal and professional life (as a social worker) left me feeling empty. For me, it was second nature to put the desires and needs of others first. I never really understood how I needed to take care of myself before I could help anyone else. Slowly but surely I have started including small pleasurable things in my life. And it has made a tremendous difference in my health and how I feel each day. The sad days still come, but they are less frequent and do not last long. The good news is that you, too, can accomplish this. It all starts by learning how to sit still and listen. Pay attention to the cues about what you love and desire in your life and strive to include these things each day. If nothing comes to mind, think back to when you were growing up or first starting out on your own. What things did you really enjoy? Are these things still evident in your daily life? If not, how can you make them a part of your life again? Even a small reminder can make you smile. And these smiles add up…The important thing is to take the first step.
How about adding some new flavors and recipes? Or jazzing up the old favorites with fresh herbs and produce? Summer is a perfect time to experiment with new flavors that do not have to cost a fortune. We have included a few of our favorite flavor combinations. Savor them slowly, sitting down, without distraction. You just might find that the company you have been waiting for has indeed been there all along.
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Broccoli Casserole
1 1/2 c. chopped broccoli 1/2 c. chopped mushrooms (any type)
1/4 c. diced onion 1/2 c. mayonnaise 1 egg, beaten
1/4 c. Parmesan cheese, grated 1/4 c. Italian blend cheese, shredded + 2 Tbl
1/4 c. dried bread crumbs 1/2-1 tsp. fresh basil 1/8 tsp. pepper
dash of salt 1 garlic clove, minced
Steam broccoli in microwave or on stove. Drain. Mix remaining ingredients except bread crumbs and 2 Tbl. cheese and place in greased casserole dish. Top with bread crumbs and additional cheese. Bake uncovered for 30 minutes at 350 degrees. Note: This recipe is versatile. You can substitute whatever vegetables and herbs you have on hand.
Zucchini Fritters
1 1/2 pounds zucchini, peeled and grated 1 tsp. salt
1/4 c. all-purpose flour 1/4 cup Parmesan cheese, grated
2 cloves garlic, minced 2 Tbl. olive oil salt and pepper to taste
Place grated zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or paper towel, dry zucchini completely. In a large bowl, combine zucchini, flour, Parmesan, garlic and egg; season with salt and pepper to taste. heat olive oli in a large skillet over medium high heat. Scoop tablespoons of batter for each fritter; flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer. Serve immediately.
Tomato and Basil Vinegar (a good way to savor garden flavors year round)
1-16.9 oz bottle of red or white wine vinegar 2-3 sprigs fresh basil
7-8 tiny pear tomatoes (red and yellow, halved) 3 cloves fresh garlic, peeled
2 tsp. whole peppercorns (black or multi-colored) 4 thin strips of sweet pepper
Gently rinse the vegetables and the herbs. Uncap the vinegar and remove the inner ring. Pour approx. 1/4 c. into a glass. Add the tomatoes, sweet pepper and herbs. Next, add the garlic and peppercorns. Pour in enough vinegar to completely fill bottle (1/4 inch from top) and replace inner ring and cap (or cork). Gently shake bottle to ensure all ingredients are dispersed throughout. Label with ingredients and date. Place in dark cupboard for 10 days. Extra vinegar can be used to create a small infused vinegar in a jar or just added to your next recipe that calls for vinegar. Makes 1 bottle.
Add this flavorful vinegar to potato salad dressing, coleslaw dressing, bean salad, broccoli salad, spinach salad, deviled eggs, chicken marinades or even to de-glaze your pan after frying meat. Also makes a tasty addition to lettuce salad dressings & vinaigrettes. 🙂
Creamy Garden Dressing
1 c. sour cream 1 c. mayonnaise 1/3 Tomato and Basil vinegar (above)
2 Tbl. Lawry’s Salad Supreme or your favorite seasoning blend 2 tsp. salt
1 tsp. dried dill weed 1/4 tsp. pepper 1/4 tsp. garlic powder
Whisk all ingredients together in bowl and chill in refrigerator. Makes approx. 2 cups.
Cantaloupe Sherbet (1970’s recipe from Karo syrup)
1 envelope unflavored gelatin 1/2 c. milk
3 c. cubed cantaloupe 1 c. light corn syrup
In small saucepan sprinkle gelatin over milk. Stir over low heat until dissolved. Place in blender with cantaloupe and corn syrup; cover. Blend on high 30 seconds. Pour into a 9 x 9 inch baking pan. Cover; freeze overnight. Soften slightly at room temperature about 10 to 15 minutes. Spoon into large bowl; beat with mixer on low speed until smooth, but not melted. Pour into freezer container and cover about 4 hours or until firm. Soften at room temperature for easier scooping. Makes about 4 cups.
I hope you enjoy these summertime flavors. Thank you for reading along…
The Simple Heart of Life 