Pork Belly Watermellon Salad With Balsamic Glaze

I must say, I really outdid myself on this dish.  I made this a couple weeks ago for a small dinner party and it was a mega hit.  I created the dish using a memory of a similar dish I ate at a restaurant about a year ago.  I have never made pork belly so I just never got to trying to recreate it.  Then, I came face to face with a beautiful pork belly and I decided it was time to go for it.  I cured it myself using a mixture of kosher salt, brown sugar and fresh herbs.  I cured it over night in the fridge and then cut the belly up into lardons and cooked them in a pan on the stove low and slow. 

While the belly was cooking, I put a small pot on the stove with 1 cup of balsamic vinegar and 2 teaspoons of brown sugar.  I reduced the vinegar until it covered the back of my spoon in a medium thick consistency and set aside.  Probably took about 10 minutes and I whisked it as it reduced.  Then, I thinly sliced a jalapeno and marinated it with a juice of a lime in a ramekin.  Once the bacon was done, I cubed some watermelon and jicima and arranged it on the plate.  I added the bacon, sprinkled the jalapeno slices, drizzled in the vinegar and then topped with some mirco greens.  SO FREAKING GOOD!

Pork Belly Watermellon Salad With Balsamic Glaze

Chipotle Coleslaw

I can't believe it but somehow my husband convinced me to go camping this weekend.  I absolutely hate to camp.  No matter what, you wake up wet, your back hurts and the smell of campfire has saturated your clothes.  And that's just the morning.  Don't even get me started on setting up let alone cleaning up a campsite.  So the deal is that I will go for one night but I am in charge of all the meals and there has to be a bathroom. 

We always buy Morton's tri tip steaks at Costco so I figure I'll grill that up and serve it with one of my favorite side dishes of all time- coleslaw- but with a Chipotle twist.  I found the recipe and pic on Cooking Light.  Pray for me...

Chipotle Coleslaw

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 3 tablespoons white vinegar
• 1 tablespoon molasses (not blackstrap)
• 1 1/2 teaspoons sugar

• 1 small canned chipotle chile, minced, plus 2 tsp. adobo sauce from the can
• About 1 tsp. kosher salt
• 6 cups each packed shredded green and red cabbage
• 7 green onions, green and pale green portions, sliced into thin rounds
• 1 cup tightly packed chopped fresh cilantro leaves

1. Prepare the dressing: In a medium bowl, stir together mayonnaise, sour cream, vinegar, molasses, sugar, minced chile, adobo sauce, and 1 tsp. salt.
2. In a large bowl, toss together cabbage, green onions, and 3/4 cup chopped cilantro. Pour dressing over vegetables, toss well, and refrigerate for at least 30 minutes and up to 4 hours. Before serving, add more salt if you like and scatter remaining 1/4 cup chopped cilantro over the top.

Chipotle Coleslaw

Lemony Orzo-Veggie Salad with Chicken

What is with this heatwave?  Ski resorts are closed, we grilled tri tips on Sunday and people are jet skiing on the bay.  It's just down-right bizarre.  It's winter!  We should be bundled up in front of the fire and braising short ribs.  While we wait for the weather to change, we might as well eat light.  Half of you probably made the resolution to lose weight for New Years anyway.  Here's a recipe from the folks at Cooking Light that's guilt free and simple to pull together.  If you have access to Meyer lemons that are ripe around this time of year, sub the regular lemons with those instead.

Lemony Orzo-Veggie Salad with Chicken

• 3/4 cup uncooked orzo
• 1/4 teaspoon grated lemon rind 
• 3 tablespoons fresh lemon juice 
• 1 tablespoon extra-virgin olive oil 
• 1/2 teaspoon kosher salt
• 1/2 teaspoon minced garlic 
• 1/4 teaspoon honey
• 1/8 teaspoon freshly ground black pepper 
• 1 cup shredded skinless, boneless rotisserie chicken breast 
• 1/2 cup diced English cucumber 
• 1/2 cupvred bell pepper 
• 1/3 cup thinly sliced green onions
• 1 tablespoon chopped fresh dill
• 1/2 cup (2 ounces) crumbled goat cheese

1. 1. Cook orzo according to package directions, omitting salt and fat. Drain and rinse with cold water; drain and place in a large bowl.
2. 2. While orzo cooks, combine lemon rind and next 6 ingredients (through black pepper), stirring well with a whisk. Drizzle juice mixture over orzo; toss to coat. Add chicken and next 4 ingredients (through dill); toss gently to combine. Sprinkle with cheese.

Lemony Orzo-Veggie Salad with Chicken

Shaved Fennel Salad with Avocado and Fresh Herbs

Drew and I ordered a fennel salad at a local restaurant to compliment a pizza several months ago and ever since I have been making it at home every other week.  I made up my own little version of it after poking around at recipes on the Internet.  It's a good balance of acid and fat (yes, fat) and it tastes even better if you make it and let it sit in the fridge for an hour or so.  Unless you have super hero knife skills, you'll need a mandolin slicer. 

Shaved Fennel Salad with Avocado and Fresh Herbs

1 bulb of fennel, sliced thinly
1 bunch of flat Italian parsley, chopped
Juice of 1 lemon
1 tablespoon of good olive oil
1 avocado, sliced
salt and pepper to taste

Mix ingredients together in a bowl.  Season and serve. 

Shaved Fennel Salad with Avocado and Fresh Herbs

Orange and Beet Salad Recipe

I've been really craving beets lately. Usually, I'll just slice some and serve it with some greens and goat cheese but that combo can become a bit boring at times. I like this recipe because it's still simple to pull together and the orange totally changes the flavor profile. This salad would be perfect for an alfresco lunch or dinner in the summer heat.

Orange and Beet Salad Recipe
Simply Recipes
Ingredients
1 bunch of beets, leaves removed (save them for beet greens!) - about 4 or 5 medium sized
2 large navel oranges, peels cut off with a small small knife and sliced
1 bunch of arugula leaves, cleaned, and any thick stems removed
Several thin slices of red onion
optional 1/4 cup chopped walnuts

Dressing
In a small jar, mix the following ingredients. The mustard is there to act primarily as an emulsifier.
1/4 cup white wine vinegar
1/4 cup olive oil
1/4 teaspoon dried mustard
Salt and pepper to taste

Cook the beets with their peel on. I prefer the boiling method because it's more efficient - cover the beets with water, bring to a boil, and simmer for 30 minutes or until beets can easily be pierced through with a fork. Alternatively you can wrap the beets in aluminum foil and bake them in the oven at 400°F for an hour or until done. After cooking, allow the beets to come to room temperature and remove their peels. Slice or quarter them. If you have time, place them in a small bowl and marinate them in half of the oil and vinegar dressing, ingredients listed above.

Compose individual salad plates with arugula, a few slices of orange, a few beets, a few slices of red onion and a few chopped walnuts. If you want some added color, gently add a few slices of the orange to the beet juice from your bowl of beets. Let the oranges absorb the beet color and use in your salad. Sprinkle dressing over the individual salads.

Orange and Beet Salad Recipe

Creamy Potato Salad with Lemon and Fresh Herbs

What would summer be without potato salad? As the 4th of July nears, think about adding this salad to your BBQ menu. It's a major crowd pleaser and guests will be prepared to splurge on their calorie intake. I like my salad cold, so keep it in the cooler or fridge just before serving. Nobody likes a warm creamy dressing on a hot day.

Creamy Potato Salad with Lemon and Fresh Herbs
Bon Appetit
• 3 pounds baby red potatoes
• 3 tablespoons unseasoned rice vinegar
• 3/4 cup mayonnaise
• 3 medium green onions, thinly sliced
• 1 celery stalk, cut into 1/3-inch cubes
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• 2 tablespoons chopped fresh dill
• 1 1/2 teaspoons finely grated lemon peel

• Bring potatoes to boil in large pot of water. Reduce heat to medium-low and simmer until potatoes are tender, about 17 minutes. Drain; let stand until cool enough to handle, about 20 minutes.
• Cut potatoes into 3/4-inch pieces. Place 1 layer of potatoes in large bowl; sprinkle with some of vinegar and salt and pepper. Continue layering potatoes with vinegar, salt, and pepper. Add all remaining ingredients; toss. Season with salt and pepper. DO AHEAD Can be made 8 hours ahead. Cover and chill.

Creamy Potato Salad with Lemon and Fresh Herbs

Watermelon Salad with Feta and Mint

Drew bought this gigantic watermelon at Costco last weekend and we had a ton left over after a BBQ. I brainstormed a couple ways to not let it go to waste, including making a sangria out of it. At the end of the day, this salad recipe sounded perfect and easy to make. The saltiness of the feta works nicely with the sweetness of the watermelon.

Watermelon Salad with Feta and Mint
Jacques Pépin

1. 1/3 cup extra-virgin olive oil
2. 3 tablespoons fresh lemon juice
3. 2 teaspoons kosher salt
4. 1 teaspoon Tabasco
5. 1/2 teaspoon freshly ground pepper
6. One 8-pound seedless watermelon, scooped into balls with a melon baller or cut into 1 1/2-inch chunks (10 cups), chilled
7. 1/2 pound feta cheese, crumbled (2 cups)
8. 1 1/4 cups pitted kalamata olives, coarsely chopped (optional)
9. 1 small sweet onion, cut into 1/2-inch dice
10. 1 cup coarsely chopped mint leaves

1. In a large bowl, whisk the oil, lemon juice, salt, Tabasco and pepper. Add the watermelon, feta, olives and onion and toss gently. Garnish with the mint and serve.

Watermelon Salad with Feta and Mint

Bibb Lettuce with Shrimp, Asparagus, and Chive Aïoli

Anybody out there feeling fat these days? Yeah, me too. It's called February.

This is the time of year where winter weather is getting realllly old, the holiday lbs are still lingering and you don't have a tan unless you get on a plane or go spray it on. February really is a drag.

One of the ways I like to swing into the spring mood is to eat a little lighter. This salad is easy to assemble and if you really want to lighten it up you can skip the aïoli and make a simple lemon vinaigrette at home. Hang in there, spring is right around the corner.

Bibb Lettuce with Shrimp, Asparagus, and Chive Aïoli 2 cups mayonnaise

• 1/4 cup white wine vinegar
• 1/4 cup chopped fresh chives
• 2 tablespoons water
• 2 garlic cloves, minced

• 2 pounds asparagus, trimmed, cut into 1 1/2-inch pieces

• 4 heads of Bibb lettuce, torn into bite-size pieces (about 24 cups)
• 1 1/4 pounds cooked bay shrimp
• 3 cups halved cherry tomatoes

Whisk first 5 ingredients in medium bowl. Season dressing with salt and pepper.

Cook asparagus in pot of boiling salted water until crisp-tender, about 2 minutes. Drain. Rinse under cold water. Drain well. (Dressing and asparagus can be made 1 day ahead. Cover separately and chill.)

Toss lettuce with half of shrimp, half of tomatoes, and half of asparagus in large shallow bowl. Top salad with remaining shrimp, tomatoes, and asparagus. Drizzle salad with dressing and serve.

Bibb Lettuce with Shrimp, Asparagus, and Chive Aïoli

Basil Vinaigrette

Nothing beats tomatoes in the summer time. Especially heirloom tomatoes.

My office is located south of San Francisco and there is a farmers market every Thursday from 4pm-8pm. This is a huge bonus. Farmers markets in the city are usually done and gone by the time I get back to the city and everyone knows that the Ferry Building on Saturday's is a zoo. Now, I have my very own farmers market in the cute small town where I work that I can shop at once a week. Yes!

Last week, I wet straight for the heirloom tomatoes. Drew is a tomato fanatic so I figured I would buy a bag of them and make a nice salad for dinner. I made this basil vinaigrette and served it with the sliced tomatoes and added burrata cheese and some sliced radishes. It was AMAZING.

Basil Vinaigrette

1. 1 small garlic clove
2. 1 cup packed basil leaves, coarsely chopped
3. 1/4 cup extra-virgin olive oil
4. 1 1/2 tablespoons Champagne vinegar
5. Pinch of crushed red pepper
6. Salt and freshly ground black pepper

Directions

1. In a food processor, pulse the garlic until chopped. Add the basil and pulse until finely chopped. Add the oil, vinegar and crushed red pepper and process until smooth. Season with salt and pepper.

Basil Vinaigrette

Grilled Salmon and Asparagus Salad

My best friend is rounding into her third trimester of her first pregnancy. She’s moving a little slower, requiring a lot more rest and has been told to eat better. That’s where I come in. See, my best friend is not a huge cook but, like most people, she appreciates a good meal. With maternity leave on the horizon and much more time at home, she has decided to take cooking head-on but on her own terms. People like her want something easy, healthy and delicious and I have been tasked to post recipes to help her on her journey.

I know a lot of my readers don’t just cook for themselves but for their friends, family and more. With the chaos that is life, simple and delicious recipes are a necessity. So, dear reader, here is an approachable recipe for cooks just like my friend that can be made with ease.

Grilled Salmon and Asparagus Salad

Maple-Dijon Dressing
1/3 cup maple-flavored syrup
2 tablespoons Dijon mustard
1 tablespoon olive or vegetable oil

Salad
1 lb salmon fillet (1/2 inch thick)
1 lb fresh asparagus spears
4 cups baby salad greens
1 cup shredded carrots (about 1 1/2 medium)
1 hard-cooked egg, cut into 8 wedges

Heat gas or charcoal grill.

In small bowl, mix all Maple-Dijon Dressing ingredients with wire whisk.

Cut salmon crosswise into 4 pieces. Brush salmon with 1 tablespoon of the dressing. In large bowl, toss asparagus and 1 tablespoon of the dressing. Place asparagus in grill basket (grill “wok”).

When grill is heated, place asparagus and salmon, skin side down, on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook asparagus 7 to 10 minutes and salmon 10 to 15 minutes, shaking grill basket or turning asparagus occasionally, until asparagus is crisp-tender and salmon flakes easily with fork.

Slide pancake turner between salmon and skin to remove each piece from skin. On 4 plates, divide salad greens, carrots and egg. Top with salmon and asparagus. Sprinkle with pepper. Serve with remaining dressing.

Grilled Salmon and Asparagus Salad

Fresh Figs with Goat Cheese and Peppered Honey

My little sister worships figs so when fig season rolls around it's safe to say she has a hefty stash going at all times. And why not? They are a great snack, delicious in salads and even better when used in desserts. Maybe she's on to something.

I came across this recipe in Bon Appetit and it got me excited for summer. Honey, goat cheese and figs are a classic combination that always please the palate. Do yourself a favor and go buy some local honey. If you are using that stuff in the plastic bear you should be shot. Go to a farmers market and do a honey tasting. Better yet, buy some honey sticks. You can usually get 3 for a dollar and they are the best little treat. If you want to bulk up this dish add some arugula and prosciutto.

Fresh Figs with Goat Cheese and Peppered Honey

• 1/4 cup honey
• 1/2 teaspoon freshly ground black pepper
• 12 fresh figs
• 1/4 cup soft fresh goat cheese

Combine honey and pepper in small pitcher; stir to blend. Starting at stem end, cut each fig into quarters, stopping 1/2 inch from bottom to leave base intact. Gently press figs open. Spoon 1 teaspoon cheese into center of each. Arrange figs on platter; drizzle with peppered honey.

Fresh Figs with Goat Cheese and Peppered Honey

Herbed Balsamic Chicken with Blue Cheese

Since the economy tanked, we've been eating lots and lots of chicken. It's cheap, you can freeze it and there a million and one things you can do with it. This recipe is super simple and just requires a little marinade time and some stinky cheese. I love arugula but you can really serve this with any kind of lettuce or spring green. If you don't have a grill, you can bake or broil the chicken instead but using the grill gives it great flavor and adds texture. I like to reserve the marinade and brush it on the chicken while it grills.

Herbed Balsamic Chicken with Blue Cheese

• 6 skinless boneless chicken breast halves (5 to 6 ounces each)
• 1/2 cup balsamic vinegar
• 3 tablespoons olive oil
• 2 teaspoons coarse kosher salt, divided
• 1 1/2 teaspoons freshly ground black pepper, divided
• 2 teaspoons herbes de Provence*
• 1 3-to 4-ounce wedge blue cheese, cut into 6 slices

Place chicken in large resealable plastic bag. Whisk vinegar, 3 tablespoons oil, 1 1/2 teaspoons coarse salt, and 1 teaspoon pepper in small bowl. Add to chicken; seal bag. Chill 2 hours, turning bag occasionally.

Prepare barbecue (medium-high heat). Brush grill rack generously with oil. Arrange chicken on grill. Sprinkle with herbes de Provence, 1/2 teaspoon coarse salt, and 1/2 teaspoon pepper. Grill chicken until cooked through, about 6 minutes per side. Transfer to plates; top each with slice of cheese.

Herbed Balsamic Chicken with Blue Cheese

Saute of Fresh Fava Beans, Onions and Fennel

Fava beans and lima beans really get a bad rap so it was no surprise that family members winced when they saw that this was our contributing dish to our Easter pot luck. My mom put my sister and me in charge of 'greens'. Lucille found this recipe knowing that fava beans were in season and we decided to give it a go.

We couldn't make it to the farmers market so we ended up getting lima beans from the grocery store. We tweaked the recipe a bit and cooked bacon instead of pancetta (since we had some in the fridge already) and tossed it in at the very end to add some crunch. I had left overs for lunch this morning and thought it tasted even better so making a day ahead of time is probably best so the flavors can meld together even more. Come on, give beans a chance.

Saute of Fresh Fava Beans, Onions and Fennel

• 3 pounds fresh fava beans, shelled, or 3 cups frozen baby lima beans, thawed
• 1/3 cup olive oil
• 1 cup chopped onion
• 1 fresh fennel bulb, trimmed, sliced
• 1 teaspoon fennel seeds, coarsely ground in spice grinder
• 1 1/3 cups (about) canned low-salt chicken broth
• 4 tablespoons chopped fresh dill
• 1/2 cup chopped pancetta*
• 1/2 teaspoon dried savory
• 2 tablespoons fresh lemon juice

Cook fava beans in boiling salted water 2 minutes. Drain, cool and peel outer skins (do not cook or peel lima beans).

Heat oil in heavy large skillet over medium-high heat. Add onion and fennel bulb; sauté 5 minutes. Add favas or lima beans and fennel seeds; sauté 3 minutes. Add 1 cup broth and 2 tablespoons dill; bring to boil. Reduce heat; simmer 10 minutes to blend flavors. Stir in pancetta and savory, adding more broth if mixture is dry. Simmer until favas are tender, about 15 minutes longer. Mix in lemon juice and 2 tablespoons dill. Season to taste with salt and pepper. Serve warm or at room temperature. (Can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.)

Saute of Fresh Fava Beans, Onions and Fennel

Asparagus and Crab Salad

The nice thing about living in California is the access to fresh seafood. Asparagus are in season and even though they are available year-round this is the time to really get your fill. Pairing them with fresh crabmeat is always a great idea especially when you give it a Thai spin. The is a light dish with layers or flavors that make it great for lunch or as a starter for your next dinner party.

Asparagus and Crab Salad

• 1/2 pound cooked lump crabmeat
• 1/2 tablespoon rice wine
• 1 tablespoon soy sauce
• 1 1/2 teaspoons lemon juice
• 1 Thai chile, finely minced
• 1 green onion, minced
• 1 pound thin asparagus spears, trimmed and cut into 1-inch lengths
• 1/4 cup honey-roasted chopped nuts of your choice

1. Combine crabmeat, rice wine, soy sauce, lemon juice, chili, and green onion.
2. Blanch asparagus in a large saucepan of boiling salted water until bright green, about 1 minute. Drain and rinse with cold water until chilled.
3. Toss asparagus and crabmeat mixture in a salad bowl. Top with nuts and serve.

Asparagus and Crab Salad

Iceberg Wedge with Warm Bacon and Blue Cheese Dressing

Sorry for the delay Dear Reader, I had a last minute jaunt to Chicago to satisfy my Big Bowl peanut sauce craving!

If I see a wedge salad on a menu, I usually order it. I love the crunch of the Iceberg lettuce, the creaminess of the dressing and the saltiness of the bacon. My uncle once told me that he ordered this salad at a restaurant in Las Vegas and they drizzled maple syrup on top as well. That would definitely be worth trying. I dip my breakfast bacon in syrup anyway so it's not so far fetched.

If you don't want to make your own dressing (which I would recommend) I love Marie's blue cheese dressing that you can buy at the grocery store. I usually find it by the produce and not in the isles. Grab a jar on your next visit.

Iceberg Wedge with Warm Bacon and Blue Cheese Dressing

• 1 1/2 cups mayonnaise
• 2 tablespoons fresh lemon juice
• 1 tablespoon coarsely ground black pepper
• 1 teaspoon hot pepper sauce
• 1 cup coarsely crumbled blue cheese
• Buttermilk (optional)

• 1/2 pound thick-cut bacon, cut crosswise into 1-inch pieces
• 1 large head of iceberg lettuce, cut into 6 wedges, each with some core attached
• 1/2 red onion, very thinly sliced

Mix first 4 ingredients in medium bowl. Add blue cheese and stir until well blended. If too thick, thin with buttermilk by tablespoonfuls to desired consistency. (Can be made 1 day ahead. Cover and chill.)

Cook bacon in large skillet over medium heat until golden brown and beginning to crisp. Arrange lettuce on plates. Spoon dressing over. Using slotted spoon, transfer warm bacon from skillet onto salads, dividing equally. Garnish with red onion.

Iceberg Wedge with Warm Bacon and Blue Cheese Dressing

Prosciutto with Port-Marinated Figs and Gorgonzola Dolce

PlumpJack is a food, wine and hospitality group based in San Francisco that has locations in Squaw Valley and Napa Valley as well. Their humble beginnings began in the wine business when mayor, Gavin Newsom, opened up a little wine shop in San Francisco. Now, PlumpJack has restaurants, wineries, and boutique hotels. Not bad.

The PlumpJack Cookbook is definitely my style of cooking. In this cookbook book you'll find a range of recipes from Braised Lamb Shanks in Red Wine with Pomegranate/ Mint Gremolata to Sea Scallops with King Trumpet Mushrooms and Meyer Lemon Relish.

This was a great salad to kick off our dinner party last weekend. I doubled the port and honey so our figs were really saturated and yummy and subbed goat cheese for the Gorgonzola.

Prosciutto with Port-Marinated Figs and Gorgonzola Dolce
12 figs, halved
2 tablespoons honey
2 tablespoons port
12 slices of prosciutto
3 ounces Gorgonzola cheese
Salt and pepper
1 bunch of watercress or arugula
12 walnut halves

Add port, honey and salt and pepper to bowl and whisk together. Add figs cut side down and marinate at room temperature for at least two hours.

Place a couple slices of prosciutto on each plate. Arrange figs cut side up and add a dollop of cheese on top of each fig. Place walnut half on top of cheese. Arrange arugula or watercress in center of plate and drizzle entire salad with remaining port mixture.

Prosciutto with Port-Marinated Figs and Gorgonzola Dolce

Alice Water's Vinaigrette

Last night my sister took me to the preview party for Slow Food Nation in San Francisco. There we met famed chef and slow food pioneer Alice Waters. Her restaurant, Chez Panisse, has been practicing her local and sustainable preach for over 25 years. Cooking segments are being taped in the Green Kitchen, a small studio in the convention hall, to be posted on You Tube shortly after the event wraps. The idea is to show viewers how to cook and knowing your ingredients. Fresh food is best left simple. See for yourself in Alice's cookbook, The Art of Simple Food.

This is the recipe she shared with us that you can find in her book:

Alice Water's Vinaigrette
INGREDIENTS

• 1 tablespoon red wine vinegar
• Salt
• Fresh-ground black pepper
• 3 to 4 tablespoons extra-virgin olive oil

This is the sauce I make most often, and if it’s made out of good olive oil and good wine vinegar, it’s the best salad dressing I can imagine. At its simplest, vinaigrette is a mixture of vinegar and oil in a ratio of 1 part vinegar to about 3 or 4 parts oil. Start by estimating roughly how much vinaigrette you will need. This depends on what you’re using it for; a quarter cup is more than enough for four servings of green salad, for example, but you really never need to measure out exact amounts. Start by pouring the vinegar into a bowl. Dissolve a pinch of salt in it and taste for balance. The salt has a real relationship with the vinegar. When you add just enough salt, it subdues the acid of the vinegar and brings it into a wonderful balance. Try adding salt bit by bit and tasting to see what happens. How much salt is too much? How much is too little? What tastes best? If you add too much salt, just add a touch more vinegar.

Grind in some black pepper and whisk in the oil. The vinaigrette should taste brightly balanced, neither too oily nor overly acidic. Adjust the sauce, adding more vinegar if you’ve added too much oil, and more salt, if it needs it.

Alice Water's Vinaigrette

Corn and Tomato Salad with Shrimp and Watercress

Nothing tops corn and tomatoes in the summer except when you couple it with grilled shrimp. Picked up this recipe from the recent Food & Wine issue. I'm going to add a jalapeno to this recipe and drizzle a little honey on the shrimp before they go one the grill.

Corn and Tomato Salad with Shrimp and Watercress
Ingredients
1/4 cup plus 1 tablespoon extra-virgin olive oil
6 ears of corn, kernels cut from the cob (2 1/2 cups)
1 pint grape tomatoes, halved lengthwise
1/2 small red onion, thinly sliced lengthwise
1 tablespoon chopped flat-leaf parsley
1 tablespoon snipped chives
1 1/2 teaspoons coarsely chopped tarragon
2 tablespoons white wine vinegar
Salt and freshly ground pepper
1 pound shelled and deveined large shrimp
1/2 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 bunch watercress, thick stems discarded

Directions
Light a grill. In a large skillet, heat 1 tablespoon of the olive oil. Add the corn kernels and cook over high heat, stirring, until they are softened, about 4 minutes. Transfer the corn to a bowl and let cool. Add the tomatoes, onion, parsley, chives, tarragon, vinegar and 2 tablespoons of olive oil and season the corn salad with salt and pepper.

In a bowl, toss the shrimp with 1 tablespoon of the olive oil and season with salt and pepper. Grill the shrimp over high heat, turning once, until pink and curled, about 3 minutes. Transfer to a bowl and stir in the lemon zest.

In a large mixing bowl, stir the remaining 1 tablespoon of olive oil with the lemon juice and season generously with salt and pepper. Add the watercress and toss in the dressing to coat. Transfer the watercress to a large serving platter. Top with the corn and tomato salad and the grilled shrimp and serve right away.

Corn and Tomato Salad with Shrimp and Watercress

Cantaloupe, Bocconcini, Prosciutto and Mint Salad

This has become a staple salad on my cookout menu this summer. I got this recipe from my sister and have made it 4 times since. It's easy, delicious and tiny brocconcini balls (small mozzarella) make the salad proportional and approachable.

Cantaloupe, Bocconcini, Prosciutto and Mint Salad

1. In a large bowl, combine 1 ripe cantaloupe, scooped into 1" balls with a melon baller (about 3 cups), 8 oz bocconcini (small fresh mozzarella balls) or fresh mozzarella cut into 1" cubes (about 2 cups), 2 to 3 thin slices ham or prosciutto, cut into strips, and 1 T fresh lemon juice; season with salt and pepper.

2. Toss with 1/4 cup torn mint leaves, and serve immediately.

Cantaloupe, Bocconcini, Prosciutto and Mint Salad

Arugula and Roasted Red Pepper Wrapped in Prosciutto

For the 2nd half of the 4th of July, my family gathered at my mom's house. My mother's plan was to make chili dogs and serve with potato chips. Well, when all of her kids were in the kitchen sharpening knives, using the mixer, the Cuisinart and every other contraption she had in the kitchen she got upset. I guess she forgot that she raised all her children to be good cooks and there was no way that we were going to have a night with just chili dogs and chips. Instead of a casual night dining al fresco on the patio, the kids spent the night in the kitchen whipping up some gourmet finger foods.

One of my contributions was a little weak in concept since I used some left overs from the fried mozzarella salad from a couple days ago. However, I used a secret weapon that ended up making this weak recipe into a star. The trick? I used Bistro Blends Heirloom Balsamic Vinegar. Bistro Blends has a stand at the farmer's market in St. Helena and for $18 bucks you can get your hands on some addictive stuff. It's barrel-aged and thick and rich. Forget that cheap stuff at the store. This stuff will make your dish hands-down.

Arugula and Roasted Red Pepper Wrapped in Prosciutto
1 bunch arugula
6 slices, 3 inch x 1/2, roasted red pepper
6 slices of prosciutto
Good balsamic vinegar

Layer left hand side of prosciutto slice with 4-5 leaves of arugula, steams chopped off. Place red pepper slice on top. Roll from left to right. Repeat for remaining amount. Drizzle with balsamic and season with pepper.

Arugula and Roasted Red Pepper Wrapped in Prosciutto