We had so much fun playing around with different ways to decorate our “snowman.”  We ended up going the tropical route and served him on a plate with brown sugar “sand,” a tropical drink umbrella, a beach ball, and a sand dollar.  How will you theme your snowman?

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Tropical (or not) Snowman Cheese Ball

Course Appetizer

Cuisine American

Servings 10

Ingredients

• 2 8 oz packages cream cheese room temperature
• 1/2 cup shredded monterey jack cheese
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/4 tsp garlic powder
• 1/4 tsp freshly ground black pepper
• 1/8 tsp cayenne pepper
• 1 tsp hot sauce
• 1/4 cup chives snipped
• 3/4 cup grated parmesan
• 10 peppercorns
• 1 piece red licorice
• 3 pieces dried cherries
• 2 wafer sticks or pretzel sticks
• 1 carrot very tip cut off

Instructions

• Put cream cheese, monterey jack cheese, spices, hot sauce and chives in a medium bowl. Mix.
• Place in the refrigerator for at least an hour or until cream cheese has set.
• Make 3 balls in varying sizes. Roll balls in the shredded parmesan cheese. Place on a platter. Secure with a wooden skewer cut to the height of the snowman.
• Decorate with peppercorns, licorice, wafer sticks, and dried cherries.

Notes

If you want to make it tropical put brown sugar or crushed graham crackers on the plate for "sand."  Serve with crackers.

Scallops are elegant, delicious, and easy to prepare.  In less than 20 minutes – start to finish – you will elevate your simple celebration entrée to restaurant quality without the restaurant prices!

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Scallops with Chives and Butter Sauce

Course Main Course

Cuisine American

Servings 4

Calories 300kcal

Ingredients

• 1 1/4-1 1/2 lb large sea scallops
• 1/4 tsp freshly ground pepper
• 1/4 tsp sea salt
• 5 Tbsp unsalted butter divided
• 2 Tbsp chopped shallots
• 1/4 cup dry white wine
• 1/4 cup white wine vinegar
• 1 Tbsp snipped chives

Instructions

• To make sure you have the best tasting scallops, mix together 4 cups of water and 2 T. kosher salt. Add scallops and let them brine for 10 minutes. Then drain off water and salt and patt them dry with a paper towel. (This can be done several hours in advance).
• Heat 1 T. butter in a non-stick pan over medium-high heat.  Sear scallops turning them once.  This will take about 5 minutes on a gas stove, or 7-8 minutes on an electric stove.  
• Once they turn a nice golden color, remove from pan, place on a plate and keep warm.
• To the same pan, add shallots, wine and vinegar and bring to a boil.  Reduce until around 2 tablespoons.
• You can add the juices on the scallop plate for more flavor.  Reduce the heat to low and add the butter.  Stir the sauce until a nice consistency. 
• Add chives and stir.  Plate the scallops and top with the sauce.

This dish comes together in no time.  As a plus, nearly the entire recipe can be made in advance!

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Mediterranean Shrimp Salad

Course Main Course

Cuisine Mediterranean

Calories 308kcal

Ingredients

• 1 lb large cooked shrimp tails intact (if frozen, defrost in cold water)
• 2 garlic cloves minced
• 1 1/2 Tbsp drained capers
• 1/3 cup pitted Kalamata Olives halved
• 1/4 cup minced fresh chives
• 1/3 cup chopped fresh Italian parsley
• 1/2 cup crumbled Greek feta
• Kilauea Black Sea Salt or any sea salt
• freshly ground black pepper
• good quality olive oil
• avocado cubed
• spring lettuce mix

Instructions

• Mix together the first 7 ingredients and season with the salt and pepper to taste.     
• Pour enough olive oil to moisten the dish.
• This portion of the recipe can be made several hours in advance.
• Immediately before serving, add the avocado and gently stir.
• Serve over mixed greens along with pita crisps, bread, or crackers.

Couscous is a funny starch, it doesn’t have a lot of flavor on its own, but it works well as a base for vegetable or meat dishes.  It also mixes beautifully into salads and can be flavored with herbs like oregano, basil or mint, or even studded with fruit like raisins or apricots.  It’s a very neutral — and nutritious — base for all sorts of dishes.  We like using the “pearl” sized couscous to make the dish more substantial.  This recipe can be changed to incorporate any vegetables or herbs you have on hand.

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Pearl Couscous with Grilled Vegetables

Course Salad

Cuisine Mediterranean

Servings 6

Calories 215kcal

Ingredients

• 1 cup pearl or Israeli couscous
• 1 1/2 cup chicken broth
• 4 Tbsp olive oil divided
• 2 Tbsp fresh lemon juice
• 1/2 tsp lemon zest
• 1 clove garlic minced
• 1 1/2 tsp fresh oregano minced
• 1 1/2 tsp + 1/4 c. fresh chives minced
• sea salt and fresh ground pepper to taste
• 1 red bell pepper
• 1 medium size zucchini
• 1 medium size yellow squash

Instructions

• In a medium saucepan, heat one tablespoon olive oil over medium heat.          
• Add couscous and season with salt and pepper.  Cook and stir until golden.
• Add chicken broth and bring to a boil.  Turn heat to simmer and cook for ten minutes.
• Fluff the couscous with a fork and place in a medium bowl to cool slightly.
• Meanwhile, prepare the sauce.  In a small bowl, combine two Tbsp olive oil, lemon juice, lemon zest, garlic, oregano, chives and salt and pepper.
• Add to cooked couscous.
• Slice pepper, zucchini, and squash in half.  Brush both sides with olive oil and sprinkle with salt and pepper.
  
• Grill for a few minutes on each side.
• Chop the vegetables and add to couscous. Mix together and serve at room temperature.
  

We love smoked salmon and wanted to develop a dip that was on the “lighter” side.  In order to do this, we used creme fraîche instead of typical cream cheese.  The cucumber adds a fresh crunch to the other delicious flavors.  This dip turned out great.  We hope you enjoy it as much as we did!

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Smoked Salmon Dip with dill and cucumber

Course Appetizer

Cuisine American

Servings 6

Ingredients

• 8 ounces smoked salmon chopped
• 7 ounces creme fraîche
• 1/2 cucumber peeled seeded and diced
• 1 Tbsp chopped fresh dill
• 1 Tbsp chopped fresh chives
• 2 tsp rinsed capers
• 6 dashes hot sauce
• Sea salt and fresh ground pepper to taste
• 3 Tbsp red onion minced (optional)

Instructions

• Place creme fraîche in a medium bowl.  Stir until smooth.  
• Add the remaining ingredients and fold together, being careful not to break up the salmon.
• Place in the refrigerator for at least one hour to let the flavors meld.  Serve with crackers.

There is no better side dish in the summer than one that includes fresh corn from the cob.  This dish goes together in no time, is full of flavor, and looks very pretty on the plate.  We paired it with our flank steak recipe, but it would go great with any grilled meat or fish – even burgers and dogs!  Serve it at your next barbecue; everyone will want the recipe!

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Fresh Corn & Peppers

Course Side Dish

Cuisine American

Servings 8

Ingredients

• 2 Tbsp olive oil
• 3/4 cup red onion diced
• 1 red or orange bell pepper diced
• 1 tsp jalapeño diced
• 6 ears of fresh corn kernels removed (5 if large)
• 2 Tbsp unsalted butter
• 1 tsp kosher salt
• 1 tsp freshly ground pepper
• 1 Tbsp fresh chives  minced
• 1 Tbsp fresh basil minced (you can substitute any herbs you have in your home)

Instructions

• Heat olive oil in a large, non-stick skillet.  Cook onions until soft, about 5 minutes.  
• Add pepper and jalapeño and stir for several more minutes.
• Add the butter and allow to melt, then add corn, salt and pepper.
• Stir occasionally until cooked through, about 10 - 15 minutes.
• Top with herbs and serve.

Have you ever bought fresh herbs for a recipe and you have some left over, but aren’t sure what to do with them?  This recipe is a simple, fresh, and tasty solution to using herbs before they go to waste.

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Penne Pasta with Fresh Herbs

Course Main Course

Cuisine Italian

Servings 6

Ingredients

• 12 ounces penne pasta plain, spinach, any flavor
• 1/4 cup plus 2 tsp olive oil
• 4 large cloves of garlic minced
• 1 cup minced fresh herbs - any combination such as dill and basil
• kosher salt and fresh ground pepper
• 1/2 cup freshly grated parmesan cheese

Instructions

• Cook penne according to package directions and drain.  Place in a large pasta bowl.
• While pasta is cooking, heat olive oil over medium heat.     
• When warm, add garlic and stir for 2 minutes.
• Finally, add the fresh herbs and stir until slightly wilted, about 30 seconds.
• Pour sauce over pasta and season with salt and pepper.
• Add parmesan cheese and stir.
• Place additional grated parmesan cheese on table to pass around.

Notes

You can add sliced sundried tomatoes or poached chicken to this dish for a little variety.

Serve with a simple salad and a sliced baguette.

By having a few ingredients on hand, you can put this appetizer together in no time.  Purchase smoked salmon in the package and it will last several months before opening.   Purchase a baguette, slice it, and freeze the slices in a freezer bag – it will last for about a month.  Capers come jarred and have along shelf  life.  Cream cheese, red onion, and dill sprigs are all that’s left to buy.  This elegant appetizer will get your simple celebration started in minutes!

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Elegant Smoked Salmon Appetizer

Course Appetizer

Cuisine American

Servings 12

Ingredients

• 1 package sliced smoked salmon
• 1 baguette
• 8 ounces softened cream cheese or whipped
• 1/2 jar capers
• 1 small red onion sliced very thin optional
• dill sprigs or chives

Instructions

• Slice the baguette into thin angled slices.  
• Spread a thin layer of cream cheese on each baguette slice.  
• Top with capers (about 6-8 per slice) and red onion.  
• Add a piece of smoked salmon that covers about 3/4 of the bread.  
• Top with a sprig of dill or chives.  
• Place on a pretty platter and serve.