This is a simple summer meal that takes advantage of some of the freshest produce available. I go to the local Farmers’ Market almost every Sunday morning with my mom, so all of these ingredients are fresh from the market.
Salad with Gorgonzola
Farmers’ Market Field Greens
2 Ribs Celery, diced
2 Carrots, peeled and cut into matchsticks
3 Green Onions, thinly sliced
Gorgonzola
Balsamic Vinaigrette
6 – 7 Yellow Heirloom Tomatoes, sliced into rings (you can use any color)
1 Medium Onion, sliced
Salt, Pepper, and Basil
Olive Oil
Preheat oven to 425 degrees.
Place sliced tomatoes and onions in a 9 x 13 inch pan. Sprinkle with salt, fresh ground pepper, and basil. Drizzle with olive oil. Bake for 25 minutes. Remove from oven and cool for about 15 minutes. Pour into a large bowl with a spout (we used a 8-cup measuring cup). Whiz with an immersion blender until soup reaches desired consistency. Taste – add more salt, if desired. Chill in refrigerator for at least one hour. Pour into bowls, and add a dollop of sour cream, if desired.
We served this with Roasted Garlic Olive bread with olive oil and balsamic vinegar for dipping. Delicious!
Peanut Butter Cookies
There are 3 things we can never run out of at our house: Peanut Butter, Diet Coke, and Coffee! These cookies are so good that my husband uses them to bribe people at work! I’ve been making them for years. And, if my brother reads this, he’ll be knocking at my front door!
Preheat oven to 375 degrees.
In a stand mixer, blend:
1 cup Butter, at room temperature
1 cup Dark Brown Sugar
1 cup Sugar
Cream for about 3 minutes until light and fluffy.
Cream for about 3 minutes until light and fluffy.
Add:
2 Eggs
1 teaspoon Vamilla
Blend until well-combined.
Blend until well-combined.
Add:
3 cups Flour
1 teaspoon Salt
1 teaspoon Baking Soda
When well-combined, add:
1 cup Peanut Butter
Mix until thoroughly combined.
Drop by generous tablespoonfuls, spacing with plenty of room to spread (3-2-3-2 in rows on the cookie sheet). Pour about 1/4 cup sugar in a shallow bowl. Dip fork in sugar, and press criss-cross design into the top of each cookie (shake it slightly to sprinke the cookie with sugar). Bake for 10 minutes for soft cookies, longer for crisp cookies.
Enjoy!
These recipes are provided for your personal use. If you publish them, or re-post them, please give me credit. Grazie e Buon Appetito!