There is much to be said about eating!! Eating should be an experience every time you draw up to the table. The experience is more than the food. Today, choose to eat al fresco! Out to the deck or patio. Set a beautiful table, no plastic or paper here. Bright china, cloth napkins and long stemmed glassware. Woven place mats start the scape, a vase of what is growing in your garden, candles and don’t forget the music- something soft yet upbeat. Try salsa or Caribbean music with the sounds of the ocean!
Fresh, local, seasonal and delicious is what is on the table this summer day!
Lunch! Recipes are not necessary here! A quick fresh salad with garden tomatoes and cucumbers, chopped crisp romaine lettuce, mild green onions, honey dew melon and a side of cottage cheese.
How to dress the salad? Basil oil and vinaigrette- fresh from the herb garden! Two parts light virgin olive oil to one part apple cider vinegar- cut 6 to 8 large fresh and fragrant basil leaves- whirled until well blended into a goddess green color. Nothing else is needed! It is a light and beautiful dressing- pour over your salad. Breathe deeply. This is what summer smells like! Grind pepper and Himalayan pink salt, a glass of pink lemonade or iced tea. A cloth napkin and out to the porch to enjoy!!
Do your thoughts turn to dinner even after a glorious lunch? Mine do.
We will continue with our al fresco summer theme. Tonight’s menu… Crab Cakes!
Remember, we are warm sunny southern people, summers at the beach. Nothing says summer dinner more than a crab cake! Crispy outside and delicate crab goodness on the inside.
I love this recipe! It is easy, and goes together quickly and makes a beautiful crab cake! Click classic crab cakes!
A few notes:
* i used canned crab meat. I like it because it comes in small pieces and that makes the cakes hold together. Be sure to drain the cans well. I have used fresh lump crab- also delicious!
* fry in a well heated cast iron pan for great crispiness!
* serve on top of a romaine lettuce leaf with thick sliced garden red tomatoes and a slice of lemon. No other toppings needed! I promise!
Along side these delicious crab cakes, Tequila Cole Slaw. This will be the best slaw you ever make! Add fresh corn, wine and Cheers!
Green Winter Eating
Fresh eating in the winter starts in the summer! Let’s get ready!
About town, at the Farmer’s Market, ripe juicy tomatoes are abundant! Can you ever get enough of their red dripping, juicy goodness? If you are like me, tomatoes are almost a part of my daily diet! Select a peck or two of tomatoes- 2nds are less expensive, just as juicy and delicious and perfect to can for winter eating!
Canning is a simple pleasure. Make this a couple time, discussions around what you will whip up in the cold dark winter with these summery jewels. Choose a simple recipe, maybe with fresh garlic and fragrantly picked basil from your herb garden. Be sure to process the jars correctly! Here is a great start – http://www.pickyourown.org (note: I could not hyperlink this but it is a great site!)
Hang out in the kitchen! What a glorious mess this makes! Eat a tomato sandwich with mayo on delicious multi-grain bread. Wait for the satisfying pop of the canned lids- cheer after each one! Line the jars up on the counter or side board to admire and discuss for a few days before they are stored for enjoyment during the cold months ahead!
Some of mine have garden fresh basil and garlic! Some are just tomato! Can you say true home made spaghetti sauce?
Now for Us 