Sell your inspiration to a client through photography

We all know at a restaurant we eat with our eyes first. How many times have you looked at what other diners have ordered and commented on it? “That looks good” or “let’s ask the waitstaff about that”. Well, wedding design is the same; we need to sell our concept with images that excite our clients and explain our vision. Below is my concept for a wedding I am designing in July.

I can’t wait to get started! I think the colors are so pretty and they will pop against the navy patterned tablecloths, shown below!

Hope you like the vision, thankfully my clients did!

Enjoy Summer!!!

Xo

Celia

FINGER LICKING GOOD…4TH OF JULY

Happy 4th of July…wow summer is flying by. I am so sorry for all my followers in the Washington DC/Virginia/Maryland area for your power outages and the stifling heat. Please come to Maine, we know how to summer here warm days and cool nights.

I have put a 4TH OF JULY party together on my blog, tablescape ideas, table runners, drink ideas served in mason jars and the galvanized buckets to serve them in!

As for food RIBS on the grill (yum), salads and dessert!

http://decorate.tipjunkie.com/how-to-make-denim-pocket-placemats-tablescape

http://decorate.tipjunkie.com/how-to-make-denim-pocket-placemats-tablescape

$34.99

www.tractorsupply.com

www.Potterybarn.com   $69 flag runner

Cran-Lime Margarita

  • 8 cups water
  • 3 cups Tequila
  • 3 cups Cranberry Juice
  • 2 large can frozen limeade

RIB RACK $13 www.foodnetwork.com

Dry Rub Recipe: Recipe courtesy The Deen Brothers, 2008

Ingredients

  • 1 tablespoon paprika
  • 1 1/2 teaspoons dark brown sugar
  • 1 1/2 teaspoons finely grated orange zest
  • 1 1/4 teaspoons salt
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper, to taste
  • 4 pounds baby back ribs, cut into 2-rib portions

Directions

In a small bowl, stir together all ingredients except the ribs. Rub spice mixture all over the ribs. Cover with plastic wrap and refrigerate ribs for at least 2 hours or up to 12 hours.

Preheat the grill to medium heat.

Arrange the ribs on the barbeque and grill for 40 to 45 minutes, turning with tongs occasionally until meat is tender and crisp on the outside.

Kansas City Style Pork Ribs

Recipe courtesy The Neelys

Prep Time:
15 min

Ingredients

2 slabs pork spare ribs, 3 pounds each

  • Kansas City Barbeque Sauce, recipe follows

Dry Rub:

  • 2 cups brown sugar
  • 1/2 cup dry mustard
  • 1 tablespoon cayenne pepper
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon salt
  • 2 teaspoons freshly ground black pepper

Directions

Remove the thin white membrane off of the bone-side of the ribs. Mix together the brown sugar, dry mustard, cayenne, paprika, garlic powder, onion powder, salt and pepper in a small bowl. Massage the rub into the ribs and let sit for 1 hour or up to overnight.

If cooking on the grill, place the ribs meat-side down next to medium-hot coals that are about 225 degrees F. The indirect heat will cook them slower, making them tender. Allow to cook for 1 hour. Turn ribs every half hour and baste with the Kansas City Barbeque Sauce. Cook until the ribs are tender, about 3 to 4 hours.

If cooking indoors, place in a roasting pan with a rack. Slather the ribs with the Kansas City Barbeque Sauce and tent a piece of aluminum foil over them. In a preheated 350 degrees F. oven, place the ribs, basting with the sauce every 30 minutes and removing the foil for the last 30 minutes and cooking until fork tender, about 2 1/2 to 3 hours.

Kansas City barbeque Sauce:

  • 2 tablespoons vegetable oil
  • 1 (about 2/3 cup)small onion, finely diced
  • 3 cups water
  • 1 cup (2 (6-ounce) cans) tomato paste
  • 1/2 cup brown sugar
  • 2/3 cup apple cider vinegar
  • 1/4 cup molasses
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper

In a small sauce pot on medium-high heat, heat the oil and add the onion, cooking until translucent.

Add the remaining ingredients in a large bowl and mix together. Add to sauce pan and let simmer for 30 to 45 minutes. Use to baste the pork spare ribs.

Do not forget the salad…https://celiabedilia.com/2012/07/01/salad-season-yippee-here-are-my-new-favorites/ 

 BEST PART OF THE DAY…LOVE THIS RECIPE

http://www.bhg.com – yummy

From WWW.BHG.COM Berry Trifle

Makes: 8 to 10 servings Serving size: 2/3cup trifle + 2 tablespoons sauce

Prep: 25 mins Chill: 4 hrs
Ingredients
  • 1 4-serving-size package instant vanilla pudding mix
  • 2 cups milk
  • 1 8 ounce package cream cheese, softened
  • 1 6 ounce container vanilla yogurt
  • 1 10 3/4 ounce frozen loaf pound cake, thawed and cubed (3/4-inch cubes)
  • 6 cups strawberries, quartered
  • 2 cups blueberries and/or raspberries
  • 1 recipe Berry Sauce
Directions1.Prepare pudding mix according to package directions using the milk; set aside. In a large mixing bowl beat cream cheese and yogurt with an electric mixer on medium speed until smooth; stir in pudding.2. To assemble trifle, in a 2-1/2- to 3-quart glass bowl layer one-third of the cake cubes, one-third of the pudding mixture, and one-third of the strawberries and blueberries. Repeat layers twice. Cover and chill 4 to 24 hours. Spoon Berry Sauce onto individual serving plates; top with trifle. Makes 8 to 10 servings.

Berry Sauce
Yield: 1 cup

Ingredients
  • 2 cups fresh or frozen (thawed) strawberries or raspberries
  • 2 – 3 tablespoons sugar
  • 1 tablespoon raspberry liqueur, rum, or orange juice
Directions

In a blender or food processor combine fresh or frozen (thawed) strawberries or raspberries, sugar, and raspberry liqueur, rum, or orange juice. Cover and blend or process until smooth. If desired, press sauce through a fine-mesh sieve to remove seeds. Cover and chill until serving time or up to 24 hours.

Happy 4th of July!  You guys are the best friends a blogger could have, thank you for your comments and likes. I love blogging! If you do not follow please click the follow button! Let me know you favorite recipes or ideas I love your comments.

HAPPY BIRTHDAY AMERICA

XO, CELIA

How to put together a fabulous Father’s Day

Setting the tableTips & ideas for a Happy Father’s Day

  • Host a party only if your husband or father will not have to help. Do not make Dad work on his day.
  • Do not buy him a gift that directly benefits you like a lawn mower, drill etc.
  • Do buy him a gift he would like. My husband has wanted a canoe for years so this year I am buying him a canoe.
  • Make him breakfast in bed, or at least coffee
  • Let him go off for the day and enjoy his hobby or sport. If he like to golf arrange for a game for him and a friend. Or perhaps book him a lesson as his gift. If fishing is his thing let him go and maybe even pack a nice lunch for him.
  • Plan a family meal (this can just be you, your husband, and your kids, or your siblings and father)
  • Tell dad what you love about him.

Table wrap is a great product. It makes clean up so easy. I write the names of my guests right on the table wrap this way everyone will know where you want them to sit. You  or kids can even write a special note to Dad!

Flowers help to complete the table, if possible cut them from your own garden or get them from a local source.

Table Wrap-photos by Liz Donnelly

My Father’s Day Menu

Cilantro Rubbed Grilled Beef Tenderloin

  •  4 LB Beef Tenderloin
  • 1 cup chopped cilantro
  • 5 cloves minced garlic
  • 1 minced jalapeño pepper
  • Juice of 2 limes
  • ¼ cup olive oil

Marinate meat for 4-12 hours. Pre-heat grill for  10-15 minutes, then grill meat on med-high heat until a meat thermometer reads 130⁰-140⁰ turn 4 times.

Cold-Fashioned Potato Salad

Recipe courtesy Alton Brown

Ingredients

  • 2 1/2 pounds red potatoes, large diced
  • 3 tablespoons cider vinegar
  • 3/4 cup mayonnaise (homemade if possible)
  • 1 teaspoon mustard powder
  • 1/4 cup chopped parsley
  • 1 tablespoon chopped fresh tarragon
  • 1/2 tablespoon very thinly sliced garlic
  • 3 tablespoons fine chopped cornichons
  • 1/2 cup small dice red onion
  • 1/2 cup thinly sliced celery
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Directions

Place potatoes into a large heavy-bottomed pot. Cover with cold water and place over medium heat. Cover the pot and bring to a boil. Immediately reduce heat and remove lid. Gently simmer until potatoes are fork tender. Drain and place into an ice bath to cool. Remove skin by rubbing with a tea towel. Slice potatoes into rounds and place into a zip top bag. Add the vinegar and toss to coat all of the potatoes. Place the bag into the refrigerator overnight.

Yummy

In a large mixing bowl, combine the mayonnaise, mustard, parsley, tarragon, garlic, cornichons, onions, and celery. Once evenly combined, add the potatoes and season with salt and pepper. Let the salad chill in the refrigerator for at least an hour before serving.

Grilled Vegetables

Recipe courtesy Giada De Laurentiis

Ingredients

  • 3 red bell peppers, seeded and halved
  • 3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles
  • 3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
  • 3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
  • 12 cremini mushrooms
  • 1 bunch (1-pound) asparagus, trimmed
  • 12 green onions, roots cut off
  • 1/4 cup plus 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 3 tablespoons balsamic vinegar
  • 2 garlic cloves, minced
  • 1 teaspoon chopped fresh Italian parsley leaves
  • 1 teaspoon chopped fresh basil leaves
  • 1/2 teaspoon finely chopped fresh rosemary leaves

Directions

Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they’ve been placed on the hot grill.

Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.

Grilled Vegetables

Grilled Vegetables

Recipe courtesy Giada De Laurentiis

Ingredients

  • 3 red bell peppers, seeded and halved
  • 3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles
  • 3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
  • 3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
  • 12 cremini mushrooms
  • 1 bunch (1-pound) asparagus, trimmed
  • 12 green onions, roots cut off
  • 1/4 cup plus 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 3 tablespoons balsamic vinegar
  • 2 garlic cloves, minced
  • 1 teaspoon chopped fresh Italian parsley leaves
  • 1 teaspoon chopped fresh basil leaves
  • 1/2 teaspoon finely chopped fresh rosemary leaves

Directions

Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they’ve been placed on the hot grill.

Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.

Strawberry Shortcake

Sources:

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Happy Father’s Day!!!

Best, Celia

Change up your Burgers this weekend

BURGER HEAVEN

Burgers are synonymous with America; they are the quintessential summer food!

We researched all the options and came up with our favorites.

We have turkey, lamb, and beef options as well as toppings, stuffing’s and bun choices.

Bobbie Flay Burger How to…

http://www.foodnetwork.com/burgers/video/index.html

Recipe #1

CURRIED LAMB BURGERS

(Cooks.com recipe)   Read more about it at http://www.cooks.com/rec/view/0,1627,152186-250200,00.html
  Content Copyright © 2012 Cooks.com – All rights reserved.

1 lb. ground lamb
  Onion and garlic salt
  1/4 c. softened butter
  1/2 to 3/4 tsp. curry powder

Shape lamb into 4   patties, 1/2 inch thick. Sprinkle both sides with onion and garlic salt. Cook   under broiler or over grill until brown (15 to 20 minutes) turning once. In   meantime, combine butter and curry powder and spread generously on both sides   of cooked patties.

Exchange:   1 patty equals 3 meats and 1 fat exchange.

 

Recipe #2

Pat’s Stuffed Turkey Burgers (Recipe courtesy The Neelys)

  • Ingredients
  • 2 cloves garlic, finely chopped
  • 1/2 Vidalia onion, finely chopped
  • 1 1/2 pounds ground turkey
  • 2 teaspoons Dijon mustard
  • 1 teaspoon soy sauce
  • Salt and freshly ground black pepper
  • 8 slices pepper jack cheese, cut from an 8-ounce block
  • 1 beefsteak tomato, sliced into 3/4-inch thick rounds
  • Olive oil
  • 4 large onion buns or rolls
  • Spicy Mayo Sauce, recipe follows
  • Lettuce

Directions

Preheat grill over medium-high heat.

Add the garlic, onion, turkey, mustard, soy sauce, and salt and pepper, to taste, to a large mixing bowl. Mix well with a wooden spoon. Divide the turkey into 8 equal-sized balls and flatten them into patties. Lay 2 slices of cheese on 4 of the patties and cover each with another patty. Pinch the edges to seal the patties closed, so the cheese will not melt out.

*Cook’s Note: With your finger, press down on the center of the patty. This will keep the juices locked in and prevents the burger from puffing up.

Season the tomatoes with salt and pepper, to taste, and brush with olive oil. Grill for 2 minutes per side. Remove from the grill to a plate. Toast the buns on the grill and set aside.

Grill the burgers until cooked through, about 5 to 6 minutes per side. Transfer the burgers to the buns and top with Spicy Mayo Sauce, lettuce and grilled tomatoes.

Spicy Mayo Sauce:

  • 1/2 cup mayonnaise
  • 2 tablespoons hot chili sauce (recommended: Sriracha)
  • 1/2 lime, juiced

Combine all the ingredients in a small bowl.

Recipe #3

Sirloin Bourguignonne Burgers and Mixed Greens with Tarragon Vinaigrette

Recipe courtesy Rachael Ray (from Food Network)

Prep Time:10 min

Inactive Prep Time:

Cook Time:12 min

Level:Easy

Serves:4 servings

Ingredients
  • 1 1/3      pounds ground sirloin
  • 1/2      cup red burgundy      wine
  • 3      tablespoons fresh thyme leaves, chopped
  • 1      large shallot,      finely chopped
  • 1      tablespoon steak seasoning blend, such as McCormick, or salt and black      pepper, to taste
  • Extra-virgin      olive oil, for drizzling
  • 4      crusty kaiser rolls, split and toasted
  • 1/2      pound mousse style pate, about a 1-inch slice — pates are available near      specialty cheeses in large markets
  • 8 cornichon      pickles or baby gherkins, thinly sliced lengthwise
  • 8      pieces red leaf lettuce
  • Grainy      mustard or Dijon style mustard, to spread on buns
  • Portobello      Mushroom “Fries”, recipe follows
Salad:
  • 1      sack mixed baby greens,      about 6 cups
  • 4      scallions, thinly sliced on an angle
  • 3      tablespoons chopped fresh tarragon leaves
  • 1      rounded teaspoon grain or Dijon style mustard
  • 1      tablespoon white wine      vinegar, 3 splashes
  • 1/4      cup extra-virgin olive oil, eyeball it
  • Salt      and pepper
Directions

Preheat grill pan or grill to medium high heat. If using a charcoal grill, prepare coals.

Combine ground sirloin with wine, thyme, shallot, steak seasoning or salt and pepper. Form meat into 4 large patties, 1 to 1 1/2-inch thick. Drizzle patties with extra-virgin olive oil to keep them from sticking to grill or grill pan. Cook patties 5 minutes on each side for medium rare, 8 minutes on each side for medium well.

Toast rolls under hot broiler or in toaster oven. Spread mousse pate on the bun bottom. Top with burger, cornichons and red leaf lettuce. Spread bun tops with grainy mustard and set into place.

Place greens and scallions in a medium bowl. Whisk tarragon, mustard and vinegar together and add oil in a slow stream. Pour dressing on greens and toss with tongs. Season salad with salt and pepper, to taste.

Serve burgers with greens and Portobello Mushroom “Fries”.

Yield: 4 servings

Prep time: 10 minutes

Cook time: 10 to 16 minutes

Ease of preparation: easy

Portobello Mushroom “Fries”:

4 large portobello mushroom caps

Extra-virgin olive oil, for drizzling, plus 1/4 cup

Steak seasoning blend, such as Montreal Steak Seasoning, or coarse salt and black pepper

2 eggs, beaten

1/4 cup flat-leaf parsley, chopped

1 cup Italian bread crumbs

1/2 cup shredded or grated Parmesan

Preheat a grill pan over medium high to high heat.

Scrape the gills off the underside of portobello mushroom caps with a spoon. Brush caps gently with a damp cloth to clean them. Drizzle caps with oil to keep them from sticking to the grill pan and season the caps with steak seasoning or salt and black pepper.

Grill mushrooms 3 or 4 minutes on each side under a loose tin foil tent until just tender. Remove from heat and cool 5 minutes.

Slice grilled caps into 1/2-inch strips. Turn strips in egg, then coat in mixture of parsley, bread crumbs and cheese. Cook “fries” over medium high heat in enough extra-virgin olive oil to coat a nonstick skillet in a thin layer, about 1/4 cup. “Fries” will brown in 2 or 3 minutes on each side.

Yield: 4 servings

Prep time: 10 minutes

Cook time: 15 minutes

 

Toppings…be creative

  • Cheese any kind (but smoked cheese they do not melt), Feta, Cheddar, Swiss, Mozzarella, etc
  • Sautéed onions and/or mushrooms, crispy bacon, Roasted peppers & grilled vegetables
  • Salsas, guacamole, tapenades, pesto, mustards, BBQ sauce etc
  • Freshly slice tomatoes, Spinach, lettuce, anything fresh!

Bun Ideas…use what you like!

  • Chibatta rolls
  • French bread rolls
  • Potato rolls
  • Oinion Rolls
  • Bulki Roll
  • Cheese Bread
  • Olive bread

We love these products!

  1. Stonewall Kitchen’s: Chipotle Ketchup, Habanero Mango Aioli, and my favorite: Roasted Garlic Onion Jam http://www.stonewallkitchen.com/
  2. Paula Deen’s: House Seasoning, and peach grilling marinade (great on turkey burgers) http://www.pauladeenstore.com
  3. Williams-Sonoma: Williams-Sonoma Ultimate Burger Seasoning, and relish http://www.williams-sonoma.com

Let me know what makes your burger the best it can be! Please share recipes and ideas! Thank you for reading.

If you enjoyed this story please click the follow button and never miss a post!

Enjoy your weekend!

Celia

What does summer mean to you? To me it means picnics, sun & family fun.

I love summer. It is my favorite season. Summer evokes memories of picnics, barbeques, beach trips and family time.

When I think of this season in terms of decorating I think of white, sea glass blue, & aqua paint colors, linen, cotton, and organza fabrics, distressed, reclaimed & drift woods and bare, painted & cotton rug covered floors.

House Beautiful showcased this wonderful colorful summer home
This room is painted a summer blue, has a summer rug and has a distressed wood table…love it! Photo by Liz Donnelly
House Beautiful does it again…with this wonderful example of summer decor

Martha Stewart has 60 ideas for summer decorating

http://www.marthastewart.com/274784/60-summer-decorating-ideas/@center/276964/60-days-summer

Bringing the outside in is the name of the game in winter and spring but making outdoor rooms is the summer mantra! In New England we live for summer and living life outside for a few months. I grew up in Washington, DC, and although I loved summer, it was hot and sticky. We can all enjoy planting flowers, vegetables and herbs in summer, in fact those of you down south have two opportunities to plant during the season. When planting flower beds I like to keep height, color and scent in mind. Mixing herbs in with flowers make a pretty herb garden and a more fragrant flower bed! I also like to add lighting to flower beds, candle light adds romance to a garden patio or deck.

Check out this amazing garden and many more on HGTV’s website

Finally, I love to cook, entertain and eat. Summer means picnics, barbeques and fun cocktails. I do not like to use my oven from June-August. It heats up my entire house, which is lovely in the cooler months but sweltering in the summer.

I grill vegetables, pizzas, meats and event desserts and serve them with salads. Clean your grill, replace parts on your gas grill, or purchase a new coal chimney. Here are some yummy recipes from The Food Network.

Veggie Kebobs

Bobby Flay’s yummy veggie kebobs Food Network Photo

Ingredients

Marinade, recipe follows

Wooden skewers, soaked in water for 30 minutes

Directions

Cook potatoes in salted water until fork tender; let cool and cut into 1-inch chunks. Place potatoes and the vegetables in a shallow dish or container. Pour marinade over vegetables. Cover and refrigerate for 2 hours.

Preheat an outdoor grill to medium heat.

Remove vegetables from the marinade, reserving marinade. Thread vegetables onto skewers, alternating colors. Cook skewers on grill until vegetables are lightly charred all over, about 10 minutes, basting with reserved marinade and turning occasionally.

  • Marinade:
  • 1/2 cup olive oil
  • 1/2 cup lemon or lime juice
  • 1/4 cup water
  • 1/4 cup Dijon mustard
  • 2 tablespoons maple syrup
  • 2 tablespoons minced garlic
  • 2 tablespoons chopped fresh basil leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Whisk together all ingredients in a small bowl. The marinade can be prepared in advance and held covered in the refrigerator for up to 7 days.

Grilled Basil-Marinated Chicken
Ingredients
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon chopped basil leaves, plus 4 sprigs for garnish
  • 1 tablespoon finely chopped red onion
  • 2 teaspoons kosher salt
  • 1 teaspoon whole black peppercorns
  • 1 clove garlic, chopped
  • 4 boneless, skinless chicken breast halves (about 2 pounds)
Directions

Whisk together the oil, vinegar, basil, onion, salt, peppercorns, and garlic in a bowl. Transfer the marinade to a gallon-sized sealable plastic bag with the chicken and shake to combine. Refrigerate for at least 3 hours and up to 12 hours.

When ready to cook, build a charcoal fire or preheat gas grill.

Remove chicken from the marinade. Grill the chicken, turning once, until browned and just cooked through, about 4 minutes per side. Transfer the chicken to a platter and garnish with the basil sprigs.

Picnics are such fun. Preparation is the key to a great picnic. Pack a bag or basket at the beginning of summer with good quality paper plates, a roll of Viva paper towels (they are the best), plastic flatware, a small light cutting board, a good small knife, trash bags, zip lock bags, wipes, plastic cups like Solo (they can be reused), a Sharpie pen (to label cups), bug spray, sun screen, and an old blanket or table cloth.

Martha Stewart Yummy picnic sandwiches

Martha Stewart Knows Picnicking here is a sandwich idea from www.marthastewart.com  

Ingredients

  • Coarse salt and ground pepper
  • 1 medium zucchini, thinly sliced lengthwise
  • 1 red bell pepper
  • 1 loaf crusty bread (about 1 pound), sliced in half lengthwise
  • 1 can (15.5 ounces) cannellini beans, rinsed and drained
  • 1 garlic clove, roughly chopped
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1/2 pound mortadella, prosciutto, or thinly sliced deli ham
  • 1/2 cup fresh parsley leaves
  • 1 cup marinated artichoke hearts, drained and quartered or sliced
  • 1/2 cup shaved Parmesan (1 ounce)
  • 1/2 cup pepperoncini, drained and halved if large

Directions

  1. Sprinkle a double layer of paper towels with salt and place zucchini on top. Sprinkle with salt and roll up like a newspaper. Let sit 10 minutes to draw out excess liquid.
  2. Over a low gas flame or under the broiler, roast bell pepper until skin is charred, 10 minutes, turning frequently. Place in a bowl and cover tightly with plastic wrap. Let sit 10 minutes. Rub bell pepper with a paper towel to remove skin, then core, discard seeds, and slice flesh into strips.
  3. Pull out about 2 cups bread from inside loaf halves. In a food processor, combine beans, garlic, lemon juice, and oil and puree until smooth. Season with salt and pepper. Completely cover inside of both bread halves with an even layer of bean puree.
  4. Arrange zucchini on bottom half of bread. Top with mortadella, parsley, roasted pepper, artichokes, Parmesan, and pepperoncini. Sandwich with top half of bread and wrap tightly in plastic. Place on a baking sheet in refrigerator. Place another baking sheet on top and weight with several heavy cans. Let sit at least 3 hours (or up to overnight). To serve, unwrap and cut into wedges with a serrated knife

Check out this craft from Martha…

http://www.marthastewart.com/860999/mslv-grab-picnic-pouch-640x480mov

Farmers markets are a great place to shop in the summer. Go to your local market and meet the farmers who grow your food and ask them their favorite way to cook what you are buying. These people are experts, believe me their families eat a lot of the items they grow…they will have multiple suggestions.

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