I wish I could tell you where I found this recipe for Turkey and Roasted Red Pepper Meatloaf on Greens, but I can't remember.  It is partially jotted down onto a piece of paper -- obviously I was in a hurry when I stumbled upon it.  I recently made it twice in the span of one week; good hot out-of-the-oven and good cold out-of-the-refrigerator the next day.

            Turkey and Roasted Red Pepper Meatloaf on Greens

• 1 1/2 pounds ground turkey
• 1 small yellow onion, finely chopped
• 1/2 cup breadcrumbs
• 1 egg, beaten
• 1 cup Parmesan
• 2 tablespoons plus 2 teaspoons Dijon mustard
• 1 cup parsley, chopped
• 7 ounces roasted peppers, 1/2-inch dice
• Salt and freshly ground pepper
• 1 tablespoon white wine vinegar
• 3 tablespoons olive oil
• 6 cups lettuce greens

1.  Heat oven to 400˚F.
2.  Combine turkey, onion, bread crumbs, egg, Parmesan, 2 tablespoons mustard, parsley, roasted peppers, 3/4 teaspoons salt and 1/2 teaspoon pepper in a large bowl.  Shape mixture into a loaf and bake approximately 45 minutes.  Let rest 15 minutes.
3.  Make Vinaigrette:  In a small bowl, mix together white wine vinegar, olive oil and remaining 2 teaspoons Dijon.  Add salt and pepper to taste.  Toss with lettuce greens.

 I thought it strange that I had a craving for iceberg lettuce.  I rarely purchase it.  It may have been because I had all the makings for Roquefort Buttermilk Dressing in my refrigerator -- and once I get a vision inside my little head, there's no getting rid of it (just ask my family about that).  The only thing I did not have was a grilled steak.  That would have been a great follow-up to the chilled wedge of iceberg lettuce drizzled with creamy blue cheese and buttermilk dressing, and sprinkled with pieces of hot, smokey bacon. 


                 ROQUEFORT and BUTTERMILK DRESSING
                                            Gourmet | May 1996

• 1/3 cup well-shaken low-fat buttermilk
• 1/2 teaspoon Worcestershire sauce
• 1 teaspoon red-wine vinegar
• 1 1/2 teaspoons Dijon mustard
• 1 ounce (about 2 tablespoons) crumbled Roquefort or other blue cheese
• additional blue cheese for sprinkling

   In a blender, blend dressing ingredients until smooth and season with salt and pepper.  Drizzle over wedges of iceberg lettuce and sprinkle with additional blue cheese and pieces of hot bacon.  This recipe makes enough dressing for 4 servings. 
                                    Oh... grill a steak, too.

   Each Saturday afternoon I look forward to listening to MPR's The Splendid Table, hosted by Lynne Rossetto Kasper.  I also receive the program's newsletter.  Greek Salad with Char-Grilled Salmon was the featured recipe this week.  Since my husband had requested salmon for dinner and I had all the ingredients for the salad in my garden and refrigerator, I thought I'd give it a try.  We loved it and I'm hoping to make this one more time before my tomatoes and lettuces are history.  The only change I made was to substitute baby lettuces from my garden for the romaine called for in the recipe. 

                             Greek Salad with Char-Grilled Salmon
             adapted from Relaxed Cooking with Curtis Stone by Curtis Stone

Serves 4

Salmon:
• 4 6-ounce salmon fillets
• Salt and freshly ground black pepper
• 2 teaspoons garlic-infused extra-virgin olive oil
• 1 teaspoon dried oregano
• Olive oil, for brushing grill
Salad:
• 3 tablespoons red wine vinegar
• 1/4 cup extra-virgin olive oil
• Salt and freshly ground black pepper
•1 head romaine lettuce, torn into pieces
• 3 or 4 small Heirloom tomatoes (I used Red Siberian)
• 1 cucumber, peeled, halved lengthwise, seeded and sliced crosswise
• 1/2 cup pitted Kalamata olives
• 1/2 small red onion, very thinly sliced
• 4 ounces feta cheese
• 1 tablespoon chopped fresh flat-leaf parsley

1.  To make the salmon:  Prepare a barbecue grill for medium-high heat.  Sprinkle the salmon with salt and pepper.  Rub the garlic oil and the oregano over the salmon.  Brush the hot grill with olive oil.  Place salmon on the grill and cook for 2 minutes on each side, or until it is just cooked through and pale pink in the center.  Gently peel away the skin from the fillet.
2.  Meanwhile, prepare the salad:  Place the red wine vinegar in a large bowl.  Slowly add the olive oil, whisking constantly to blend.  Season the vinaigrette with salt and pepper to taste.  In a large salad bowl, toss the lettuce, tomatoes, cucumbers, olives, and onions with enough vinaigrette to coat.  Season the salad with salt and pepper to taste. 
3.  Divide the salad among 4 plates.  Crumble the feta cheese over the salads.  Top each salad with a grilled salmon fillet, and sprinkle with the parsley.  Drizzle some of the remaining vinaigrette over the salmon, and serve immediately. 

   Fortunately, I have a daughter who reminds me that, just because I like something it doesn't mean others will.  We invited people this past weekend for Sunday brunch.  We did not know the people.  We all had a connection to the "French Boy" that was still visiting this past weekend.  

   In August, the majority of my cooking is dictated by what's growing in my garden.  Right now I have beautiful lettuces; the result of a very cool summer.

     And look at these beets!  The bright red are Chioga; the darker ones, Detroit Red.

   I roasted the beets, then diced the dark red and sliced the Chioga.  Could there be anything more magnificent?  This platter is awaiting a drizzle of a vinaigrette and a sprinkling of Maytag Blue cheese and toasted walnuts (get my recipe here).  I also assembled and baked two tomato tarts.  We dined on the patio.

   Luckily, the night before the brunch my daughter told me I had to have something to eat besides the tomato tarts and the beet salad.  Even tho' I would be perfectly happy eating that, others may not like it.  She was right...  our guests were obviously not tomato and beet lovers (go figure!). They did, however, devour the Baked Blueberry-Pecan French Toast.

       Baked Blueberry-Pecan French Toast with Blueberry Syrup
                             Gourmet Magazine | June 1999

• a 24-inch baguette
• 6 large eggs
• 3 cups whole milk
• 1/2 teaspoon freshly grated nutmeg
• 1 teaspoon vanilla
• 1 cup packed brown sugar
• 1 cup pecans
• 1/2 stick ( 1/4 cup ) plus 1 teaspoon unsalted butter
• 1/4 teaspoon salt
• 2 cups blueberries
For syrup
• 1 cup blueberries
• 1/2 cup pure maple syrup
• 1 tablespoon fresh lemon juice

1.  Butter a 13- by 9-inch baking dish.  Cut twenty 1-inch slices from baguette and arrange in one layer in baking dish.  In a large bowl, whisk together eggs, milk, nutmeg, vanilla, and 3/4 cup brown sugar and pour evenly over bread.  Chill mixture, covered, until all liquid is absorbed by bread, at least 8 hours, and up to 1 day.
2.  Preheat oven to 350˚F.
3.  In a shallow baking pan spread pecans evenly and toast in middle of oven until fragrant, about 8 minutes.  Toss pecans in pan with 1 teaspoon butter and salt.
4.  Increase temperature to 400˚F.
5.  Sprinkle pecans and blueberries evenly over bread mixture.  Cut 1/2 stick butter into pieces and in a small saucepan, heat with remaining 1/4 cup brown sugar, stirring, until butter is melted.  Drizzle butter mixture over bread and bake mixture 20 minutes, or until any liquid from blueberries is bubbling.
6.  Make syrup while French toast is baking:  In a small saucepan cook blueberries and maple syrup over moderate heat until berries have burst, about 3 minutes.  Pour syrup through a sieve into a heat-proof pitcher, pressing on solids, and stir in lemon juice.  Syrup may be made 1 day ahead and chilled, covered.  Reheat syrup before serving.

   I got this recipe for Orange, Tomato and Avocado Salad from the same friend and neighbor that first served me Bistecca alla Florentina.  I treasure my neighbor!  I would literally drop everything if she called and asked me to dinner.  Truly, the best meals I have ever had were shared efforts enjoyed on my neighbor's patio. 
   You only want to make this salad in the summer, when you are able to use sweet, from-the-garden tomatoes.

                         Orange, Tomato and Avocado Salad

• 2 teaspoons fresh lemon juice
• 4 teaspoons extra-virgin olive oil
• 2 avocados, large dice
• 2 tomatoes, preferably heirloom, cut into large dice
• 2 oranges, peeled and sliced into thick rounds
• 1 small red onion, sliced into rings
• 10 to 12 black olives, pitted
• 1/4 cup sliced almonds, toasted
• salt and freshly ground pepper to taste

1.  Whisk together the lemon juice and extra-virgin olive oil.  Season to taste with salt and pepper.  Gently toss the diced avocados and tomatoes with half of the lemon juice-olive oil vinaigrette.
2.  Arrange the orange slices on a platter.  Scatter the red onion slices over the oranges and drizzle with the remaining half of the vinaigrette. 
3.  Spoon the avocados and tomatoes on top of the oranges.  Top with black olives and almonds.

                  

        We ate this spicy chicken salad rolled up inside of warmed flour tortillas.

                        Spicy Chicken Salad with Bell Pepper and Cilantro
                                        Bon Appétit | August 1997
• 1/2 cup olive oil
• 1/3 cup lime juice
• 2 teaspoons chili powder
• 2 teaspoons chopped garlic
• 1 teaspoon cumin
• 4 cups diced cooked chicken (about 1 pound)
• 1 red bell pepper, chopped
• 3/4 cup chopped red onion
• 3/4 cup chopped fresh cilantro
• 1 tablespoon chopped seeded jalapeno chili
• 4 cups chopped romaine lettuce
• 1-2 tomatoes, diced

1.  Whisk the first 5 ingredients in a large bowl to blend.  Mix in the chicken, bell pepper, onion, cilantro and chili.  Season chicken salad with salt and pepper. (Can be prepared 1 hour ahead.  Cover and refrigerate).
2.  Add the romaine lettuce to the chicken salad and toss to combine.  Garnish with the diced tomatoes.
3.  Serve the salad with warmed tortillas.  Makes 4 Servings. 

    Postings during the upcoming week might be a bit erratic.  You see, I've started another project.  We have a visitor coming and I'm madly sanding woodwork, repainting, and cleaning from top to bottom, our eldest daughter's former bedroom (Whitney, you are welcome to stay in that room whenever you want.  It will always be your bedroom.  But it also needs to serve as a guestroom when we have visitors).  My youngest daughter, who is now 16, has been in a French Immersion school since age 5.  This month we are hosting our first French student.  He will be staying with us for 8 days, and since we did not know his name until last week, we have been referring to him as the "French, Eight Day Boy".  We have become (I mean,  I have become) so used to calling him "The French Boy", that I'm afraid I will I will call him "French Boy" to his face.  I have to work on that...  Anyway, I am making one last, huge push to get that spare room decent for our guest. 
   This does not afford me much time to be in my kitchen.  Last night, after sanding woodwork the entire day, I ate a frozen pizza from Costco (along with a nice chilled glass of white wine).  I probably shouldn't admit that I occasionally will eat a frozen pizza from Costco.  But actually, after being in that dusty bedroom all day, and tired when I finally decided to call it a day, that frozen pizza hit the spot!
   I made this recipe for Panzanella with Beans this past weekend, when I did spend an entire day in my kitchen.  My only disappointment with this salad was that it was made with purchased tomatoes.  I am STILL WAITING for my heirlooms to ripen. 

                                    Panzanella with Beans
                                               from ?

• 3 tablespoons red wine vinegar
• 1 1/2 tablespoons extra-virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon coarsely ground pepper
• 1 garlic clove, minced
• 2 cups chopped tomato (about 1 pound)
• 1 cup chopped, seeded, and peeled cucumber
• 1/2 cup chopped green bell pepper
• 1/4 cup chopped red onion
• 1 (15-ounce) can garbanzo beans, rinsed and drained
• 4 cups ( 1/2-inch) sourdough bread cubes, toasted
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• 1/2 cup crumbled feta cheese

1.  Combine first 5 ingredients in a large bowl.  Add tomato and next 4 ingredients, and toss to coat.  Marinate at room temperature for up to 2 hours.
2.  Add bread, parsley, and basil; toss gently to coat.  Sprinkle with the feta cheese, and serve immediately.

   The basil mayonnaise in this salad is wonderful.  Use any leftovers in sandwiches.  This salad is a "keeper".

               Chicken, Bacon, and Tomato Salad with Croutons
              adapted from a recipe in Gourmet Magazine | June 1989

• 3 cups 3/4-inch cubes of Italian Bread (I used a baguette)
• 3 tablespoons olive oil
• 7 slices of lean bacon, chopped
• 3 pounds chicken breasts, poached, skin and bones discarded, and the meat cut into bite-size pieces (about 4 cups)
• 1 pint cherry tomatoes, quartered
• 4 scallions, including the green part, minced
• 1/2 cup basil mayonnaise (recipe follows)
• basil sprigs for garnish, if desired

1.  In a bowl drizzle the bread cubes with the oil, tossing them to coat  evenly, and season with salt.  Spread the bread cubes in a jelly-roll pan and toast them in the middle of a preheated 350˚F oven for 15 to 20 minutes, or until they are golden.  Remove and let cool. 
2.  In  a skillet cook the bacon over moderate heat, stirring, until it is crisp and transfer with a slotted spoon to a paper towel to drain. 
3.  In a large bowl combine the chicken, tomatoes, scallions and two thirds of the bacon, the mayonnaise, and salt and pepper to taste.  Divide the salad among 3 plates.  Arrange the croutons around it.  Garnish each serving with some of the remaining bacon and a basil sprig.

                                       Basil Mayonnaise  
• 1 garlic clove
• 1/2 teaspoon salt
• 2 cups loosely packed fresh basil leaves
• 1 large egg
• 4 teaspoons fresh lemon juice
• 3/4 cup vegetable oil
• 1/4 cup olive oil

   Mince and mash the garlic to a paste with the salt.  In a food processor or blender, blend together the basil, the egg, the lemon juice, and the garlic paste.  With the motor running, add the oils in a VERY slow stream, and blend the mayonnaise well.  Season the mayonnaise with salt and pepper.  Makes about 1 1/4 cups.



                                

  

I had a small luncheon on the patio one afternoon during Renate's stay, which included other local friends of mine.  I made Salade Nicoise for the main dish, and a  Raspberry Clafoutis Tart for dessert.  The Goat Cheese Gratin, pictured above, was an appetizer along with glasses of French Rosé.

                                       Goat Cheese Gratin
                        adapted from a recipe by Patricia Wells in
                            Patricia Wells at Home in Provence

• 6 to 7 ounces soft goat cheese, broken up with a fork
• 1 to 2 teaspoons fresh rosemary, finely chopped
• a sprinkling of fresh or dried thyme leaves
• 1/2 cup homemade Tomato Sauce, room temperature
• a scattering of black olives
• several leaves of fresh basil, chopped
1.  Preheat the broiler.
2.  Scatter the goat cheese on the bottom of an 8-inch gratin or baking dish.  Sprinkle with the rosemary and thyme.  Spoon the tomato sauce over the cheese and herbs.  Scatter the olives on top.
3.  Place the gratin under the broiler.  Broil until the cheese is melted.  Scatter the fresh basil on top.  Serve with crackers or slices of baguette.