Summertime, summertime.....

Summertime and the livin' is easy. Monsoons, cicadas singing, evenings on the front porch, the ocean, lakes and hiking trails, swimming, boating and suntans....what could be better? Just one thing, of course, and that would be the addition of a great meal.

Along with grilling it's great to make an array of side dishes and other goodies to fill a gorgeous summer back-yard barbeque and/or a picnic dinner while listening to music in the many parks and public places that offer free summer concerts.

Two of my faves are really quick and easy to prepare: Caesar Salad and Waldorf Salad. Try your hand at these - I know you will enjoy!

JOY'S CAESAR SALAD WITH HOMEMADE CROUTONS

Chopped Romaine Lettuce

Caesar Dressing

Homemade Croutons

Fresh Shaved Parmesan Cheese

Dressing:

Bertolli Extra Virgin Olive Oil - 1/2 Cup

Fresh Squeezed Lemon Juice - start w/ 2 squeezes!

Crushed and Mashed Garlic - 6 cloves

Salt and fresh ground pepper

Dry Mustard - dash

Anchovy Paste - dash

Red Wine Vinegar - 1 tsp to taste

Worcestershire - dash

Croutons:

1 baguette cut into 1” cubes

2 Tb. olive oil

2 Tb. melted butter

3 large garlic cloves, minced and mashed

1/3 C. Parmesan Cheese - finely grated

2 Tb. dry parsley

Salt

Paprika

Put all ingredients into bottom of your salad bowl and whisk together. Adjust to taste. Add lettuce and toss. Taste again and add more oil, vinegar, or lemon juice and seasonings as needed.

Toss in croutons then shave fresh parmesan cheese on top.

SUMMER WALDORF SALAD

Apples - 2 Gala or Fuji (sweet apples are best) - Chopped

Celery - 6 Stalks - Chopped

(*Fennel - 2 big pieces sliced out of the bulb - optional) - Chopped

Shaved Unsweetened Coconut

Toasted or *Candied Walnuts - chopped

Craisins or Golden Raisins

Mayonnaise - about 2 cups

Sour Cream or Yogurt - about 1/2 cup

Squeeze of Lemon

(*or Pecans or Pistachios - toasted)

(*if you use fennel you will LOVE it! You mince some of the lacey leaves into the salad as well. Use the stalks and the rest of the bulb and leaves for soup - see my White Bean Soup coming next issue or email me for the recipe!)

Chop the apples and celery (and fennel) into 1/2” chunks. Add the coconut, nuts, and raisins then toss. Mix the Mayonnaise with sour cream or yogurt and add a squeeze of lemon. Toss into the salad - it should be a little over dressed so the salad has time to absorb the dressing. Chill for at least 2 hours or overnight.

ENJOY!