Hope you all had a wonderful Memorial Day weekend.

This was mine and Taylor’s last weekend off until November.

We needed to go out with a bang.  So we strapped on our backpacks, hiked 10 miles into the White Mountains, set up camp, drank wine, ate hotdogs by the fire, and then hiked out the next morning. It was wonderful.

Just me and my boys……

And some boxed wine and a tent.

What more does a girl need?

Okay, maybe the hotdogs didn’t do it for me.  And after miles of hiking I needed a little more food. We came home and made grilled cheese sandwiches and zucchini chips.  That is more my style.

I love my cheezers with a sliced tomato and extra sharp cheddar cheese.  Perfection.

The highlight of this meal was the zucchini chips though.  These puppies are awesome!

They are a healthy alternative to a potato chip.  Here is what ya do:

Preheat your oven to 425.

Slice your zucchini into 1/4 inch wide rounds

have a bowl of 2 egg whites, and a bowl of equal parts bread crumbs and parmesan cheese (I used about 1/4 cup of each.  It all depends on how many chips you make.)

Place rounds in egg wash first, and then in cheese mixture.  Place on an oiled baking sheet and bake for about 25-30 minutes.  Checking frequently to make sure they aren’t burning.  Serve hot!

Enjoy!

The best part about this recipe (aside from the amazing taste!!) is that on a hot spring day you don’t have to turn your oven on!  Just heat up the grill. Follow Simply Recipes method here.

For the pizza:

1 ball of pizza dough, homemade or store-bought

a large handful or two of fresh strawberries (sliced thinly)

1 large yellow onion, diced and caramelized

a few handfuls of blue cheese crumbles

a handful of mozzarella cheese

a handful of fresh spinach, torn into bite sized pieces

Balsamic reduction (recipe here)

A dusting of parmesan cheese

If you are grilling your pizza and following simply recipes method grill one side and then prepare the other side by sprinkling a light layer of mozzarella cheese.  Next layer on your caramelized onion followed by your strawberries.  Then add your blue cheese crumbles and spinach leaves, followed by a dusting of parmesan cheese.

Add to the grill.

Serve hot with a drizzle of balsamic reduction. Don’t skip this part!

If any of you make this let me know!  We are making it again this weekend for my in-laws.  We can’t get enough!

Hours into harvesting strawberries my mind began to wander….

As you all know, Taylor and I love pizza just about more than anything.

We have gotten very creative over the years but last night I think we went beyond where any pizza has gone.

When I told Taylor I wanted to make a pizza with strawberries on it he was extremely skeptical.  However, after a little persuading he was on board.  He also had an important job, manning the grill.

With one of his best buddies of course!

Grilled strawberry pizza with caramelized onions and blue cheese.

This was hands down the BEST pizza we have ever made.

We drizzled the finished product in a little balsamic reduction.  It was amazing.

I hope your mouth is watering….the recipe with have to wait until we get back from work.  I primes it’s worth it though.  ’Tis the season for strawberries!

Happy Friday!

Our day started out with a bowl full of strawberries.

Henry wasn’t so sure about these guys.

Even though he helped us pick these lovely strawberries he definitely gave them the evil eye during this little photo shoot.

The best part about our day is that we began with something super sweet (the berries) and ended with this savory vegetable pasta.

A bowl full of roasted veggies over whole wheat pasta makes my heart melt.  It is true love.

Beauties ready for the oven.

And his and hers pasta bowls:

Taylor topped his pasta with goat cheese.

I left mine naked.

Either way, it was delicious.

Roasted Asparagus and Tomato Pasta

1 bunch asparagus, cut into 1 inch pieces

1 pint cherry tomatoes

3 cups spinach

8 oz whole wheat pasta

olive oil

sprinkle of balsamic vinegar

good quality salt and pepper

Preheat oven to 400.

Cook pasta according to package directions.  During the last minute add the spinach.  Drain.

While pasta is cooking roast your veggies in 1 tbs extra virgin olive oil salt and pepper.  Roast for about 15-20 minutes.  Checking to make sure nothing burns.

Remove veggies from oven.

Add veggies to pasta and spinach.  Mix well.  Add more salt and pepper.  We also drizzled a little more olive oil and a sprinkle of balsamic vinegar.  Devine!

Enjoy!

It is only the beginning of our harvest season but I feel like a kid in a candy shop.

However, if I remember correctly, my hamstrings and back never hurt after a trip to the candy store.  Usually just my stomach.  There seems to  always a price to pay for wonderful sweets.  I will gladly take a sore back any day though.  Fresh strawberries are worth every ache and pain.

I love strawberries.

And guess what? Strawberries love spinach, cilantro and radishes.

Who knew?

After a morning of harvesting some of our early produce I couldn’t wait to come home and make a farm fresh lunch.

Strawberry, spinach, cilantro, and radish Panini with goat cheese, caramelized onions, and balsamic reduction.

Clearly I was excited about the only produce we have available.

This combination turned out really well though.  And this is how wonderful recipes are born.  You gotta use what’s in season and what is at your fingertips.  This has never failed me.

Strawberry, goat cheese, and spinach Panini:

4 large strawberries, chopped into bite size pieces

1/4 of a large yellow onion, diced and sautéed.

6 large spinach leaves

2 radishes, sliced into thin rounds

a few sprigs of cilantro

goat cheese

good quality bread

balsamic vinegar, reduced to a syrup (recipe here)

Spread goat cheese evenly over bread.  Top with strawberries, onions, spinach, radishes, cilantro, and balsamic reduction.  Place on a hot frying pan and cook for about 3 minutes per side.  Enjoy!

Wow.

What a weekend we had!  We are still recovering from an amazing weekend of friends, food, and lots of champagne.  All great things must come to an end though.

I have a lot to catch up on, and lots to catch you all up on.  Our farm stand is opening with strawberries, spinach, radishes, cilantro, dill and lettuce on the way.  Pictures coming tomorrow.

Until then, we just finished an amazingly simple dinner of roasted chicken and spring veggies.

With a side of green tea.

Have a great evening.  One more night of good sleep and I think we will be back to normal.  We are getting too old to party like we used to!

Henry agrees.

I am off to a wedding in Chicago.  Taylor has been there for a couple of days already so I am really excited to see him.

Henry is at the kennel.  Tear…..

But all is good and I will be back to regular blogging Sunday.  Have a great weekend everyone.