Whether you’re putting burgers on the grill, cooking over the campfire, or beating the heat with no-cook summer meals – it’s time to try something new!

Some of my seasonal favorites include Watermelon Tomato Salad, Haricot Vert and Red Onion Salad with Pistou and Basil-Blackberry Crumble. Visit the Recipe Index and let me know if you try something new.  I’ll do the same. Happy 4th!

It’s been fun shopping every day for the evening meal and sort of “making due.” We’re only here for a week, so we don’t want to stock up on things we won’t use. Our meals have been simple, seasonal fare.

That’s me picking local cherries at the farmer’s market this morning. It’s early in the growing season here, but they’ve got cherries!

Tonight we made what I’ll call Grilled Pork Tenderloin with Boozy Cherries. Once we decided to grill pork, I thought I’d have some fun turning the cherries and what we had in the cupboard into a sauce and I’m glad I did! The ingredients came together nicely. It just goes to show that simply “making due” with pantry items can achieve delicious results. We’re lucky enough to be here for a whole week!!

Pork tenderloin is cut into bite-sized chunks and browned in a soup pot. Add vegetables, spices, tomato paste, chipotle chili puree, broth, and beans. Finish with some lime juice and chopped cilantro. It’s even better the next day – assuming you’re lucky enough to have leftovers. Enjoy!

Several thoughts crossed my mind. First, I couldn’t wait for breakfast. Then, I couldn’t wait to chop them up and put them on skewers to grill with chicken or fish this week. They also make a nice dessert grilled and served with frozen yogurt. Of course, there’s always the Savory Pluot Salad, a family favorite.

I was also inspired to get the dehydrator out. My little Excalibur 9000 cranks out some good stuff. I made Fruit Leather by simply pureeing fruit and spreading it like a pancake on a silpat mat. It took about 5 hours to have lovely homemade fruit roll ups without the added sugar or preservatives.  I also dried cherries, nectarines and peaches for use in salads, granola and other goodies (assuming they last that long).

If you’re not familiar with dehydrators, they are great fun. The possibilities are endless for preserving fruits, vegetables, and herbs, drying pasta, making yogurt – you name it!

For the record, pork’s suggested cooking temperature is 160 degrees. From what I read, the parasite that causes trichinosis is destroyed at 137 degrees. No worries if your cooked pork chop is just the slightest bit pink inside.

This recipe for Juicy Pork Chops is fast, easy and full of flavor. The flavor boost comes from a marinade. Liquid marinades combine acid (vinegar, citrus juice) and base (oil, yogurt, honey) ingredients into a solution for soaking proteins prior to cooking. Marinades can also be dry and are commonly called “rubs.” Rubs are typically salt-based. Brines, both liquid and salt-based, are solutions intended to tenderize protein and help it retain moisture while cooking.

Use these recipes to mix up some tasty marinades, rubs or brines and get cooking knowing you’re in for a taste treat – no sauce required.

Late breaking news: last night I grilled chicken, shrimp and veggie kabobs. The marinade I used for the chicken is a keeper. Mix 3 teaspoons minced garlic with 2 tablespoons each of soy sauce, lemon juice, teriyaki sauce, olive oil and Worcestershire sauce. Add a pinch of salt and pepper. Pour over chicken and refrigerate for 1 hour. Source: foodnetwork.com. 

Take these Cheese-Stuffed Grilled Peppers, for example. Whether cooked on the grill or inside on the grill pan, they make a fun and different starter/snack for guests to enjoy while the rest of the meal comes together. You can prepare them ahead of time and refrigerate them, bringing them to room temperature before grilling.

Sweet little colorful peppers get stuffed with ricotta, fresh herbs and a flavorful cheese of your choice, maybe Parmesan or goat. I used ricotta, goat cheese,  chopped basil from the garden and a pinch of salt to stuff my peppers. Brushed them with a little olive oil, sprinkled them with a little sea salt and put them to grill for a few minutes. The peppers roasted and the cheese got warm and gooey. Tasty, different and little messy but in a fun way. Don’t forget the napkins!

I got this recipe in my new cook book, good fish. I met the author/chef, Becky Selengut, when I was in Mexico last month and thoroughly enjoyed chatting with her about all things cooking – favorite cookbooks, old school family dinners, comfort foods, and ingredients. This fennel salt rub is delightful and lends a lot of flavor for little effort. The simple yogurt sauce that goes with the salmon includes yogurt, honey, cayenne and Dijon mustard. Once again, simple pantry staples come together to create a delicious compliment to the meal. Enjoy it in good health!

There are lots of great resources that can direct you in choosing sustainable seafood. This cookbook is one great resource, another is the Monterey Bay Aquarium’s Seafood Watch.

Last night, I tried this recipe for Grilled Flat Iron Steak. Known as the “butcher’s choice,” this cut is long, lean (but still tender) and simple to grill. It’s great for feeding a crowd. I marinated it in a balsamic vinaigrette which did double time as a dressing for grilled vegetables. The meal was delicious and made it feel like the beginning of summer even if it was foggy and gray…

We’re having dinner with family tonight and I got assigned a quinoa salad. I came up with this recipe for Quinoa and Corn Salad with Citrus Vinaigrette on the fly, using what I had on hand, and like it enough to share here. It’s herb-y and citrus-y, perfect for this warm May day we’re having. If you don’t use all of the dressing for the salad, save it for mixed greens during the week or as a dipping sauce for grilled chicken or fish.

In fact, while you’re at it, why not make a double batch of quinoa? Use half of it for this salad and set the rest aside for later this week in Herbed Quinoa and Chickpea Salad, Curried Quinoa Salad, or in place of barley in this delicious Halibut with Artichokes, Tomatoes and White Beans. Good stuff!

In the first of a series of posts about my experiences preparing more fish at home, I bring you the easiest, most delicious recipe for Grilled Mahimahi. This method for grilling has revolutionized my thinking regarding grilling fish. The premise is so very simple, yet one I never considered – manage the heat of the grill by moving the grill grate, not the fish. Once it hits the grill, the fish remains undisturbed until it’s cooked. No trying to flip it or move it, risking it falling apart or getting stuck to the grill. Revolutionary!

Appetizers:

~ Mango Gazpacho Shooters

~ Seared Coriander-Crusted Tuna and Crunchy Slaw on Crisps

~ Grilled Cheddar Cornmeal Cakes with Avocado Mousse and Pico de Gallo

Main Buffet:

~ Green Chili Chicken Tamales with Chipotle Crema, Salsa Verde and Pico de Gallo

~ Wild Mushroom Quesadillas

~ Shredded Pork Tacos

~ Farro Salad with Chipotle Lime Vinaigrette

~ Jicama, Radish and Pepita Salad with Citrus Herb Vinaigrette

Dessert Buffet:

~ Coconut Layer Cake

~ Tequila Lime Tartlets

Hungry yet?

The entire menu was loaded with vegetables and herbs from their organic farm (that’s me standing in it!). Breakfast included eggs, yogurt, delicious breads, fresh fruit, granola and my personal favorite, Birchersmusli.

Lunch always included a large mixed green salad with a selection of fresh roasted vegetables, nuts, seeds, and house made vinaigrette. There was fresh fruit, delicious soup and some other choice such as vegetarian pizza, black bean tostadas, or wild mushroom quesadillas. Dinner always started with both soup and salad courses.

What sounds like too much to eat, really was not. Served at a leisurely pace in small portions, nutrient-dense food really satisfies. Flavored with fresh citrus, herbs, vinegar, and spices, the natural flavors really shine. Did I mention the fact that we hiked every morning and did all sorts of exercise during the day? This is the sort of stuff I love and the types of recipes I share here.

In addition to enjoying the glorious food, nutrition workshops and group workouts, I walked away with two new cook books focused on fish and grapes. You’ll be seeing more from them soon!

Traditionally, gazpacho is a cold, tomato-based raw vegetable soup. This version, packed with fruit, vegetables and herbs, is not only gorgeous, it’s good for you. Fresh citrus juice sweetens and heightens the flavors. Serrano chili and chili sauce add a kick. I first became familiar with this recipe working in the kitchen at Golden Door. In the original recipe, they add spiny lobster to the soup, but I prefer this vegetarian version.  It’s light, colorful, simple and different – a perfect addition to your next gathering!

This lesson shows how to develop an embroidered cuff bracelet. I want to teach you how to sketch your design, how to follow the design you created and how to choose your colors.

The techniques I teach you help to bead around a cabochon, to sew following a sketch, to mount the embroidered fabric on bras and how to finish it.
visit my shop to buy at
Spiral Design Jewelry

This lesson shows how to realize a beaded flower ring using seed beads and a Rivoli crystal, how to embellish it and how to create layers of petals.

Some beading experience in herringbone, RAV and peyote stitches are welcome.

This recipe for Lemon Herb Cheese could not be more simple or delicious! The result  is light, spreadable, herby goodness. It’s delightful and unlike anything you buy at the store. Have some friends over, serve it with sliced baguette and then tell them YOU MADE IT.

Soup to nuts, it takes about 2-3 hours, but most of that is draining time – you don’t have to be there. I took photos all along the way, you can check them out here. I picked herbs from my garden – basil, cilantro and parsley. I think minced green onions, thyme, or oregano would also be delicious.

Note ~ the only special equipment required are cheese cloth and a candy/oil thermometer, both of which are readily available at kitchen supply stores and some grocery stores. Don’t let that be the reason you pass this up!

Over-thinking can ruin a GOOD THING.  It can make ALL things harder than they really are and can make New Newt Work Marketers Get Stuck and Give Up!

Don’t let Over-Thinking Stop You!

You are representing a company with amazing products that really change lives and or are exactly what people are looking for – even if they don’t know it yet.  ;)

Don’t worry about what to say, who to say it to, and how to say it. Say something to everybody.  Let everybody you communicate wit know that you are the go to person for that company.  If you talk to someone – they need need to know what you do or why you do it.  If you weren’t planning on talking to them, but you would like to because you think it would be good for your business.  Start with “Hi”.  The move on to, I m not sure if this would interest you, but I just feel like I really should share this with you and then tell them your story.

Network Marketing is easy!  Really, just don’t Over-Think It!

Ready to Grow Your Business?  Get a Featured Listing on FindSalesRep.com.  Click here to get 10% off any Featured Listing.

By using and viewing this content you agree not to distribute, lend or copy any portion of this document; to not mass produce this design; to give credit to the teacher as copyright holder.

This tutorial is teaching a design. You can use it for your creations as long as you mention the author.

As for this week’s new recipe, I chose Black Bean Hummus. I am always looking for new ways to make lunch interesting. In addition to being a great dip for crackers or veggies, this dip makes a tasty spread for sandwiches and wraps.

In the meantime, it’s a totally rainy Sunday in my neck of the woods and I have the ingredients for Lemon Herb Cheese (for the Urban Farm Handbook Challenge). Another perfect day for playing in the kitchen!

 FindSalesRep.com You have to love the company you are with and believe in the products.

 FindSalesRep.com You have to love the company you are with and believe in the products.

 Mandi Heinsch Determination and persistence

 FindSalesRep.com You have to believe in Network Marketing as a viable way to make huge amounts of money.

 FindSalesRep.com You have to have a good attitude and be willing to ‘put yourself out their’, a lot.

 FindSalesRep.com You have to be willing to seek advise and be open to learning.

  Tammy Auman Passion!!!!! “In whatever you do, show passion. If you have no passion to give to it…remove yourself from it.” (courtesy of the TJ Bell Fan Page)

 FindSalesRep.com You have to have the thought that, this is going to work – “Do it or die trying!”

 Nan Kietzke Treat it like a business.

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Marcus Nilsson for Real Simple

Oh goodness. This Lamb, Apricot and Olive Tangine is delicious. I set it to stew one day while I went to work. Got home, made couscous, a mixed green salad and – voila! Awesome dinner!

The ingredients in this dish remind me a bit of Chicken Marbella, which combines green olives, capers and prunes in an oddly delicious way. In this recipe, the green olives lend a brine-y-ness, which in combination with the sweet plump apricots is totally yummy.

I used a lamb shank because I could not find a lamb shoulder at the market. I added enough water to the pot to cover the shank and it worked perfectly. One lamb shank was enough to serve two for dinner plus a little leftover.

On another note, the Urban Farm Handbook Challenge for March is all about dairy. I’ve never gone the path of making my own dairy product (cheese, kefir, or whey for example), so I’m super psyched to try making Lemon Herb Cheese. I’ll report back!

You are taught how many threads to put on the loom, the number of the colors used.

The weaving start with the last row of the tapestry.

When you finish weaving it you weave all the threads into the work and you can frame it or sew against a felt or fabric following your imagination.

You are free to use it for selling finished tapestry giving credit to the artist, mention the author name in your description.

This quick stir-fry is healthy and versatile. Lean pork tenderloin is sauteed over high heat with a variety of vegetables. I used asparagus, green onions, carrots and a red bell pepper just because I had them. You can use whatever you’ve got – snow peas, broccoli, green bell peppers, bok choy – just to name a few.

Chinese five-spice powder is a mix of ground pepper, star anise, cloves, cinnamon and fennel seed. It’s a great addition to your pantry. Buy it for this recipe and use it over and over again. Enjoy.