Fun in the sun- grilling "in"

Sorry I have been MIA the past few weeks. I have been cooking and eating delightful, fresh-off-the-farm produce and savoring every bite (privately), but I guess it's time I got back to sharing my goodies.

Last weekend was a perfect preview to summer: sunshine, bar-b-que, sales! We took advantage of the incredible long weekend and broke out the (stovetop) grill, joining the millions of families who charred up their Memorial Day. Saturday night, after a mega-Coop shopping trip, we created incredible sandwiches with all the flavors of the season: fresh pesto, heirloom tomatoes, grilled onions and portabellas.

I marinated the mushroom caps for about an hour in a simple dressing of balsamic vinegar, olive oil, garlic, salt and pepper. I then grilled them alongside slices of sweet vidalia onion and brushed them with the remaining marinade, as needed, for about 20 minutes (flipping and rotating for that perfect grilled "x").

The pesto is a new creation each time, but roughly followed the recipe I posted last year: just a bunch of fresh basil, half a lemon, a couple ounces of parmesan, and a handful of nuts (EVOO, sale, pepper, of course). We spread the pesto on both slices of toasted (millet) bread, then layered the mushrooms, grilled onions, drunken goat cheese (one of my favorites), and lettuce and tomato. It was scrumptious!

Afterwards, we went out for a much-deserved scoop of "Louie G's" ice cream from our local shop. Waiting in line outside the blue and white striped awning with all the adults and kids brings huge summer flashbacks of dashing to get a cone after a day of swimming at the pool or running around at summer camp. This ice cream was just as delicious, and deserved. Alex models mint chip on a green T-shirt:

More from our "grill" soon: pancakes that almost made me weep for joy (I'll explain...) Also, we're expecting a whole lot more summer afternoons at the pool when we make the big move southward.

Hope you're outside enjoying the birdsongs and BBQ smells. Isn't this season amazing?!

Wild rice sald

It's been raining almost non-stop for what feels like weeks. The trees have burst into green and the grass is deliciously lush, but the humans aren't feeling so happy. Even the dogs at the park are glum.

To shake us out of some London-esque spring blues, I concocted a hearty and savory wild rice salad this weekend. It was one of those recipes I wake up with, as my final dream of the morning, giving subconscious direction to my culinary moves for the day. The same thing happened earlier this spring when I awoke with the NEED for a watercress and radish salad. I've never eaten watercress and I don't care for radishes, but on that morning, I knew it was the right thing.

So this wild rice salad of my dreams exceeded my expectations and warmed our house with its simmering scents. And now it's filling our bellies at our cold drowsy offices as we wait for the sun to shine through. It only gets better as it soaks up the juices.

This is a version I made with strawberries and peaches, which are perfect with the toasted pecans.

Wild rice salad of my dreams (all measurements are approximate, use your judgment)

In a medium sauce pot, combine and simmer 45 minutes:
1 c. wild rice (rinsed)
1 c. long grain brown rice
4-5 c. water (I can never get the amount just right)
1/2 stick cinnamon
2 bay leaves
1 star anise
3 cloves
1/2 tsp. peppercorns
1/4 tsp. allspice balls

When it's cooked, remove all the spices and leaves and let sit for a few minutes with the lid on. Then fluff and let cool while you prepare the mix-ins:

1 carrot, peeled and sliced to thin medallions
Zest of an orange
Juice of 1/2 an orange (more to taste, as needed)
EVOO (as needed)
1 bunch scallions, minced
2 Tbsp. cilantro, chopped
1/2 red onion, diced
1/2 c. pecans, chopped (throw in more, to taste)
Salt and pepper to taste

Toss all parts together, adding other veggies, cheeses (feta and goat are both good options) or dressing components and let sit as long as you're willing. The spices add a subtle aroma that melds really well with the orange juice and the hearty crunch of the wild rice.

What recipes have you dreamed of lately?