French Lemon Cream Tart

In BAKING by Dorie Greenspan, she calls this The Most Extraordinary French Lemon Cream Tart and I could not agree more!  If you love lemon, the REAL taste of lemon and not something artificial, then this is the tart for you.  It is a perfect balance between tart and sweet, it is truly mouth watering. http://doriegreenspan.com/2011/08/first-id-like-to-thank.html

As always, ENJOY!

Avocado Treat

One of my families favorite ways to eat avocadoes! Cut avocado in half and peel, fill with chopped tomato(pictured are Sungold cherry tomatoes from my yard) add a sprinkle of sea salt and cayenne pepper. Enjoy!

Oreo Ice Cream Pie

A family favorite! Ice Cream Pie.  My husband especially loves this with Oreo ice cream.

20 whole Oreos(cookie and cream filling) finely ground in food processor
1/4 cup butter, melted
2 - 1/2 gallon containers of ice cream (2 flavors that compliment each other)
             (this pie was made with coffee ice cream and cookies and cream ice cream)

Mix ground Oreos and butter and press into bottom and up sides of pie pan. Place in freezer for 15 minutes to harden. Using the first flavor of ice cream,  cut ice cream out of carton into flat layers to evenly fill pie pan. Use the whole 1/2 gallon. With second flavor, also cut ice cream out of carton. The pie will begin to take on a domed shape.  Use the whole 1/2 gallon.  With a metal spatula smooth the top of the pie. Cover with plastic wrap and place in freezer. Freeze at least 2-3 hours, until ice cream has re-hardened.
To serve, run sharp knife under hot water, to make cutting through easier. Enjoy!

Poke with Avocado

It sure is nice to have friends who come bearing gifts like Ahi Tuna.  Just the perfect ingredient to make a special lunch of Poke with Avocado.

Fig and Blackberry Salad

Enjoy late summer bounty with this delicious fig and blackberry salad. Light and refreshing on baby greens, or for something a bit more substantial, on top of wild rice, just as delicious!

12 ripe figs, quartered lengthwise
1cup cooked wild rice, chilled
     or
4 oz. baby spring greens
6-8 oz. fresh blackberries
1 cup sprouts(optional)
1/4 cup sliced almonds, lightly toasted
2 oz. Roquefort cheese, crumbled

Vinaigrette
6 tablespoons delicate olive oil
2 tablespoons white wine vinegar
2 1/2 tablespoons honey
1 clove garlic, chopped
salt and freshly ground black pepper

Arrange the baby greens(or wild rice if using) along with the figs and blackberries on semi-deep salad plates and sprinkle the rest of the ingredients on top.

Whisk the vinaigrette ingredients until smooth and drizzle over the salad. Serve at once. serves 4-6. This can be made as one large salad or individual salads.

Fresh berry tart

What a delicious way to enjoy summer's bounty!  Find the recipe in Baking by Dorie Greenspan, called Quick Classic Berry Tart.