Last Monday, I lit a fire in the patio fire pot and when Hubs got home, we enjoyed it so much that previous dinner plans were tossed out the window and we roasted hot dogs over the open flames. It was delightful.

Three days later, cold rains started. It rained. And rained. And rained. The wind blew. A few, big, fat snowflakes fell, but melted before they hit the ground. However, in the south central part of the state, we were the lucky ones. To the west, up to 50 inches of snow fell in some areas shutting down roads and knocking out power lines for days. To the east, a tornado and accompanying strong winds leveled a sickening path of destruction.

Today, it was once again in the 70s and sunny with  just a slight breeze. Of course, I lit another fire on the patio. This time it was in the grill. Over the smokey, smoldering coals, zucchini planks and rings of red onion were grilled. A little toss with red wine vinegar, shavings of Parmesan, and freshly chopped flat-leaf parsley and a warm side dish was served along side some cheesy chicken and artichoke sausages.



Prepare grill to medium-high heat. (I prefer charcoal for optimum flavor.)
Toss sliced zucchini and onion slices with olive oil and season with salt and pepper.
Grill vegetables until tender and seared with grill marks. (The onion will take a bit longer than the zucchini.)
Drizzle the vinegar over the grilled zucchini and onions; season with additional salt and pepper, if desired.
Toss with Parmesan and parsley. (Serves 6)

"Eat every bean, and pee on your plate."

That's my husband's twisted sense of humor.

I try not to talk about pee here, but peas are a different matter.

Especially fresh peas just picked from the garden and shelled in the shade of a tree on the patio.

Peas tossed with lemon juice, mayo, red onion, capers, and parsley to create a fresh salad bursting with flavor.

I am going to eat every bean and PEA on my plate.


Bring a pot of salted water to a boil.
Add the peas and blanch for 1-2 minutes. (No more or the peas will lose their fresh green and turn murky.)
Drain the peas and immerse in an ice water bath to stop the cooking.  
Drain the peas again after cooled completely.
Whisk together zest and juice of the lemon with mayonnaise; season with salt and pepper to taste.
Toss together the peas, onion, capers, and parsley with the dressing.
Chill before serving. (Serves 4-6)

Dear Greenhouse Growers,

Combine raisins and vinegar and microwave on HIGH 1 minute until raisins are plumped. (Beware that the vinegar can become quite aromatic when heated and might take your breath away when you open the nuke-box door.)
Drain raisins and reserve 3 tablespoons of the vinegar.
Combine raisins, celery, and parsley in a large salad bowl.
Add salt and pepper to reserved vinegar.
Gradually, whisk oil into vinegar mixture. 
Drizzle dressing over salad; toss to coat. (Serves 12)

After an incredibly mild winter with only a few snow storms, it seems that spring has sprung. The season isn't creeping up on us like a Slinky (remember those?) crawling down the stairs. Nope. No timid 50-degree spring days for us. This spring has sprung and has bounced right into the 70s and 80s.

The lilac bushes are leafing. Lawns and pastures are greening. My irises and tulips are poking up through the flower beds, and the herb bed is showing promises of the chives. I am anxious for the asparagus. Those tender shoots haven't peeked out into the warm, spring sun yet, but I know they will be up soon. I.Can't.Wait.

Bring water to a boil in a medium saucepan.
Gradually add grits and salt, stirring constantly with a whisk.
Reduce heat and simmer 3-5 minutes until thickened, stirring occasionally.
Remove from heat and stir in cheese and herbs. 
Serve topped with a poached egg and with steamed or roasted asparagus on the side. (Serves 4-6)

With a mandolin slicer set on the thinnest setting, shave the zucchini and squash into thin strips.
Place zucchini and squash in a medium bowl, and toss with salt.
Whisk together parsley, olive oil, lemon zest, lemon juice, and pepper in a small bowl.
Pour over zucchini and squash; toss.
Arrange slices of prosciutto between layers of paper toweling on a plate and microwave on high for 1.5-2 minutes, until crisped.
Place 3/4 cup salad on each of 4 plates.
Top each serving with 1 tablespoon cheese; sprinkle evenly with crumbled prosciutto.

Bring water to a boil.
Add the bulgur wheat; stir.
Cover and simmer for 12-15 minutes, or until tender.
In a salad bowl, combine the cooked bulgur with the tomatoes, onion, and parsley.
(Can be prepared ahead to this point and dressed just prior to serving.)
Drizzle with the lemon juice and olive oil and toss to coat. (6 servings)