Beach to Beacon is over and what a good run it was! We moved to Fort Williams for all the events and it worked out well. The new tent was amazing an we got all 500 people through the buffet lines in approximately 20 minutes!
When I think of Memorial Day, I think of the beginning of summer. When I think of Labor Day, I think of the end of summer—the last opportunity to have a party centered around the grill.
Here are a few fun facts about Labor Day that I found:
Now, I have never been traditional—I even wear white after Labor Day. So, for my holiday get-together, I am going with an all-grill event featuring Grilled Chicken and Grilled Salmon. Here is my menu:
Grilled Watermelon Cubes with Grilled General Tso’s Pork Belly
Grilled Spicy Jump Shrimp with Shoshito Peppers
Hot Shot Grilled Salmon (recipe follows)
Greek Tzatziki Grilled Chicken Thighs (recipe follows)
Grilled Potato Salad with Nancy’s Sherry Honey Vinaigrette
Grilled Peaches with Gino and French Vanilla Ice Cream (recipe follows)
*Gino is a Swedish dessert consisting of chopped fresh fruit and melted chocolate.
Hot Shot Grilled Salmon
Greek Tzatziki Grilled Chicken Thighs
Grilled Peach with Gino and French Vanilla Ice Cream
Newly engaged? Congratulations! After showing your ring to everyone that you can, reality sets in and you wonder, “What is next?” My guess is you already know how you want to look and what kind of dress you want to wear because you have been dreaming of this since you were a little girl.
Next, you and your fiancé need to decide on a few things before you tackle the “list”. This is the list before the list–like picking out wedding bands, etc….
Consider these items:
The Age of Pinterest has introduced many trends in the fashion, crafting, design, and food worlds. I feel as if each month has a trendy food or ingredient that everyone is using. One that I have loved is the noodle alternative, “zoodles”! Turning zucchini (or another vegetable) into a faux-pasta not only adds numerous nutritional benefits, but it also helps turn traditional meals into gluten-free versions. Plus, they are always delicious!
When making zoodles, most recipes tell you to use a special tool called a “spiralizer” which easily turns zucchini, sweet potato, or squash into perfectly sized noodles for any dish. However, I’ve found that a simple vegetable peeler also does the trick. Simply use the peeler to create thin ribbons by running it down the length of the vegetable. You can then julienne the ribbons into narrow strips that resemble fettucine noodles.
Here are two recipes I love that incorporate zoodles. Enjoy!
First, with summer in full swing, I thought you might like a super simple gluten-free pasta salad to-go! Perfect for a day at the beach or just lunch at your desk. One thing I love about the recipe is how easily you can tweak it to add in proteins you prefer. You’ll see my recipe calls for edamame, but I have swapped this out for chickpeas or chicken before, depending on what I had on hand.
Zucchini Spiral Salad
Makes 2 Mason Jars
Avocado and Spinach Dressing
Second, if you’re looking for a gluten-free alternative to a favorite take-out dinner, try my Shrimp Pad Thai with Zucchini Noodles!
Nancy’s Pad Thai
Makes two servings
I just got back from HOTlanta where I was taking care of my mom for 10 days. It might be hard to believe, but I brought the hot weather back to Maine with me! Yes, the day I returned from the South it was 91 degrees and the next day was 93 degrees… WAY too hot for Scarborough, Maine in mid-May!
All the warm weather got me excited for grilling season, and with Memorial Day right around the corner, I wanted to share with you some of my favorite recipes that are perfect accompaniments to foods hot off the grill.
I found some great quality rib eye steaks at the local grocery store for my small dinner party. I simply seasoned them with salt and pepper and served these beautiful 3” thick babies with potato salad, my grandpa’s coleslaw and my version of Waldorf Salad. Simple, right? But oh, so yummy!
My potato salad always gets rave reviews from friends and family. To boiled potatoes, I add not only mayonnaise, but also some Dijon Mustard to give it a bit of a kick. To that, I add both celery and celery seed for extra flavoring. And, of course, there are plenty of hard-boiled eggs, salt and pepper.
I love my grandfather’s coleslaw recipe. It’s the perfect compliment to any grilled protein. It is so simple; just cabbage, carrots, onion, and mayonnaise, plenty of apple cider vinegar, salt and pepper.
Our first “summer meal” wasn’t complete without my Waldorf Salad. My version is a bit different than the traditional, adding in some more sweetness with Cool Whip and using cran-raisins for a tangy punch.
Preheat the oven to 350 degrees F.
Spread the walnuts on a baking sheet and toast in the oven for 8 to 10 minutes. Cool and break the nuts up into small pieces.
Whisk the cool whip, mayonnaise, parsley, honey, and lemon zest in a large bowl and season generously with pepper.
Halve, core, and cut the apples into 3/4-inch pieces, leaving the skin intact. Add the apples, celery and cran-raisins to the bowl, and sprinkle with the lemon juice; then toss with the dressing. Cover and refrigerate if not serving immediately.
When ready to serve, toss the toasted walnuts into the salad.