Sunday, August 25, 2013

Potato, Corn, and Basil Salad


     3 pound baby red potatoes, scrubbed, quartered

     4 medium ears of corn 

     1 pint grape tomatoes, halved lengthwise*

     1 red onion, peeled and sliced thinly 

     1 large bunch fresh basil, rough chop

     1/4 cup extra-virgin olive oil

     3 large lemons, juiced

     1 teaspoon salt, and freshly ground pepper to taste

Place the potatoes in a large pot of salted water and bring to boil. Cook until just tender, about 15 minutes. Drain and chill.

Shuck the corn and break each ear in half. Cook in the boiling water for 6-8 minutes. Chill.  With a serated knife cut corn off cob.

Combine lemon juice, olive oil, onion, salt, and pepper.  Whisk to combine.  

Add cooled potatoes, corn, and tomatoes(or beans). Stir to combine.  Allow flavors to meld in refrigerator for at least 30 minutes. Serve.

*Substitute blanched green beans for grape tomatoes

Sunday, August 4, 2013

Lingonberry Bars(for a crowd)


  • 5 cups  all-purpose flour
  • 2 1/2 cups sugar
  • 2  extra large eggs
  • 2 1/2 cups softened butter
  • 2 jars of Lingonberry preserves( I used 20 ounce IKEA Sylt Lingon)
  • 2 1/4 cups chopped nuts( I prefer pecans)- optional

Preheat oven to 350.  Grease half sheet pan(18" x 13").

Cream butter and sugar together in electric mixer.  Add eggs and mix well.  Add flour(and nuts) and mix until crumbly combined.  Set aside 2 1/2 cups crumb mixture.

Press crumb mixture into prepared pan, spread with lingonberry preserves, top with crumbled reserved mixture.

Bake 45 minutes or until lightly browned.

Cool, cut into squares.

(adapted from

Saturday, July 27, 2013

Pizza with Egg, Feta, Zucchini, and Black Olive


  • 1 Trader Joe's refrigerated pizza dough(white or wheat
  • Olive Oil
  • cornmeal
  • 4 large rings of raw onion
  • 1/2 cup sliced plum tomatoes, or grape tomatoes
  • 1 small zucchini, sliced thinly
  • 1/4 cup black olives
  • 1/4 cup feta
  • fresh rosemary
  • freshly ground black pepper
  • 4 eggs
We love Trader Joe's pizza dough, it is fresh, inexpensive, easy, and delicious!

Preheat oven to 450, lightly oil sheet pan and sprinkle with cornmeal.

Stretch dough into a 12" circle about 1/4-1/2" thick, place on prepared pan.

Distribute veggies evenly on dough, bake for 7-8 minutes.

Crack eggs into onion rings, sprinkle feta and rosemary over entire pizza,  and return to oven until eggs are set, 6-7 minutes.

Season to taste.  Makes 4 servings.

Other variations:
      -egg, onion, black olive, roasted red pepper, Parmesan, and arugala
      -egg, onion, tomato, Asiago cheese,  and basil