• One word: YUM

    Grilled Peaches!!

    Hands down, South Carolina grows the best peaches!  I got some at the Daniel Island Farmers Market yesterday.  Bought enough this time to actually make a dessert with them….usually the kids gobble them up so fast I can’t even prepare anything.  These peaches were ripe but still had enough crunch to them that you could grill them. […]

    Read More

    Grilled Peaches!!

  • WATERMELON SORBET

    Watermelon Mint Sorbet

    I recently wrote this article for Daniel Island Life magazine’s July issue.  This recipe is one of my family’s favorites! In the sweltering months of summer, my family likes nothing more than to cool off with an ice-cold bowl of sorbet.  It’s my way of letting them enjoy an occasional sweet treat without wreaking havoc on […]

    Read More

    Watermelon Mint Sorbet

  • IMG_5179

    A Twist on the Turkey Burger

    I was perusing through my EatingWell July/August 2014 issue and came across a fun recipe titled, “Turkey Sausage & Peppers Burger.”  It is a recipe that reminiscent of sausage and peppers you may have enjoyed as a kid.  I tweaked this recipe a bit based on what I could find at the grocery store, and […]

    Read More

    A Twist on the Turkey Burger

  • Finished product!  Yum!

    Vegetarian Bolognese

    I was watching the Cooking Channel the other day and one of Giada De Laurentiis’ shows came on (Everyday Italian).  This dish was FABULOUS! So much so that my husband and children gobbled down their plates. We had ZERO leftovers!  Definitely another Meatless Monday dish I will regularly make. This dish is chock full of nutrients, […]

    Read More

    Vegetarian Bolognese

  • IMG_4720

    Refreshing Cantaloupe Sorbet

    The Daniel Island Farmers Market started two weeks ago, and we are really enjoying it!  The produce selection has exploded this season, the fish amazingly fresh, Rio Bertollini pasta mouth-watering, and of course our trips wouldn’t be complete without visiting the “Pickle Lady” (her pickled okra is a family favorite!).  The other week I purchased a […]

    Read More

    Refreshing Cantaloupe Sorbet

One word: YUM

Grilled Peaches!!

Hands down, South Carolina grows the best peaches!  I got some at the Daniel Island Farmers Market yesterday.  Bought enough this time to actually make a dessert with them….usually the kids gobble them up so fast I can’t even prepare anything.  These peaches were ripe but still had enough crunch to them that you could grill them. […]

Read More
WATERMELON SORBET

Watermelon Mint Sorbet

I recently wrote this article for Daniel Island Life magazine’s July issue.  This recipe is one of my family’s favorites! In the sweltering months of summer, my family likes nothing more than to cool off with an ice-cold bowl of sorbet.  It’s my way of letting them enjoy an occasional sweet treat without wreaking havoc on […]

Read More
IMG_5179

A Twist on the Turkey Burger

I was perusing through my EatingWell July/August 2014 issue and came across a fun recipe titled, “Turkey Sausage & Peppers Burger.”  It is a recipe that reminiscent of sausage and peppers you may have enjoyed as a kid.  I tweaked this recipe a bit based on what I could find at the grocery store, and […]

Read More

Grilled Peaches!!

Hands down, South Carolina grows the best peaches!  I got some at the Daniel Island Farmers Market yesterday.  Bought enough this time to actually make a dessert with them….usually the kids gobble them up so fast I can’t even prepare anything.  These peaches were ripe but still had enough crunch to them that you could grill them.  If they are too soft they are still yummy but I like when you can cut into the grilled peach and marry it with the creaminess of the ice cream.  Perfect!

Grilled Peaches with Vanilla Ice Cream and Granola

Serves 4

4 ripe SC peaches, halved and pitted

1 Tbsp xvoo

Zest of 1/2 orange

Dash of ground cinnamon

1 cup Breyers Natural Vanilla ice cream

4 tbsp homemade granola

Start up the grill!  Roughly 350-400 degrees.  Once it’s hot clean it off.

Place peach halves cut side up on a baking sheet or large plate.  Drizzle with olive oil and sprinkle with ground cinnamon and zest.  Place cut side down on grill for about 2-3 minutes.  Turn over the peach slices and grill on the other side for 2 more minutes.  Serve immediately, topped with 1/4 cup of the ice cream and 1 Tbsp granola.  Then thank me for the yumminess!

 

Fresh SC peaches ready to be grilled!

Fresh SC peaches ready to be grilled!

 

Fresh off the grill!

Fresh off the grill!

 

One word: YUM

One word: YUM

 

Watermelon Mint Sorbet

I recently wrote this article for Daniel Island Life magazine’s July issue.  This recipe is one of my family’s favorites!

In the sweltering months of summer, my family likes nothing more than to cool off with an ice-cold bowl of sorbet.  It’s my way of letting them enjoy an occasional sweet treat without wreaking havoc on my goal of keeping them at their healthiest.  There may be sugar in this recipe, but I believe it beats a chocolate-caramel-food additive-filled bowl of ice cream.  With three ingredients (4 if you add the mint) this simple treat is lower in fat and sugar than most dairy-based frozen desserts.  What’s more, you reap the nutritional benefits from the fruit: in this case watermelon, which is rich in lycopene and vitamin C.  If you don’t have an ice cream maker, get one today (roughly $60) and enjoy using seasonal produce to make a fabulous, refreshing dessert!

WATERMELON SORBET

Watermelon Sorbet

Recipe by Melissa Ohlson, MS, RD

1 cup water

1 cup sugar

½ – 1 medium watermelon, cubed (or more to make 4 cups watermelon puree)

2 Tbsp mint, finely chopped

*I used the Cuisinart ice cream maker to make the sorbet.  The bowl that makes the sorbet must be completely frozen in order for you to prepare the sorbet.  Make sure you follow manufacturers instructions to prepare ice cream bowl beforehand.

To make simple syrup:

In a medium saucepan, combine the sugar with the water and bring to a boil, whisking often.  Let simmer for a few minutes to allow sugar to completely dissolve.  Immediately remove from heat and cool completely.

To make watermelon puree:

Process cubed watermelon in a VitaMix or food processor to make 4 cups of puree.  Set aside.

To make sorbet:

When simple syrup has completely cooled (this may take up to an hour; less if you put in the refrigerator), pour into watermelon puree and mix together.  Add the optional chopped mint and stir.  Place lid over ice cream maker and turn it on (allowing to begin spinning).  Carefully pour watermelon mixture into ice cream maker and allow 25 minutes to complete the sorbet.  Serve immediately for best consistency.  Store remaining sorbet in a freezer-safe container.  Keeps for a few days but beware that it ices and isn’t as soft as when first made.

A Twist on the Turkey Burger

I was perusing through my EatingWell July/August 2014 issue and came across a fun recipe titled, “Turkey Sausage & Peppers Burger.”  It is a recipe that reminiscent of sausage and peppers you may have enjoyed as a kid.  I tweaked this recipe a bit based on what I could find at the grocery store, and the peppers we enjoy at home.  Instead of putting this burger on a bun, my husband and I enjoyed over a salad.  But the kids liked it with a bun.

The mild Italian chicken sausage I used gave this a juicy sausage-y flavor; and the addition of the fennel seeds made it awesome!  Great for a 4th of July barbecue!  Enjoy!

Turkey Burger with a Twist

Adapted from EatingWell magazine, July/Aug 2014 page 50

Makes 4-6 patties, depending on how big you make ‘em!

1 Tbsp extra virgin olive oil

1 medium onion, halved and thinly sliced

1/2 large yellow pepper, thinly sliced

1/2 large red pepper, thinly sliced

2 tsp Mediterranean or Italian seasoning (I used a local company’s seasoning, Charleston Spice Company – Mediterranean blend)

Freshly ground black pepper, to taste

1 # 93/94% lean organic ground turkey

3 mild Italian chicken sausage links, casings removed

1/4 cup panko breadcrumbs

1 tsp fennel seeds

2 cloves garlic, minced

4-6 slices provolone cheese

4-6 whole wheat buns, optional

Instructions:

1.  Heat cast iron skillet over medium heat.  Add oil and then onions and peppers.  Season with Mediterranean/Italian spice and freshly ground black pepper.  Saute over medium until onions translucent and slightly caramelized and peppers tender.  Set aside.

2.  While onions and peppers sautéing, prepare burgers: in a large bowl mix together ground turkey through garlic.  Mix well and form into 4-6 patties (I was able to make 6 substantial patties).

3.  Heat grill or, if you are in a hurry like I was, a non-stick grill pan over medium/medium-high.  When hot place patties on.  Grill for about 5-8 minutes a side, depending on how thick you’ve made your patties. Turn once and cook on other side.  The only way I trust a turkey burger is done is by checking with a thermometer.  Don’t take off until the burger reaches an internal temp of 165 degrees F at least.  Mine were nice and juicy and right at this temp when I removed from grill pan.  The last few minutes of cooking, place a slice of cheese over each patty and allow to melt.

4.  To prepare: either place burger on a bun and top with peppers and onions or place on a plate alongside a nice tossed salad.  Enjoy!

 

IMG_5177

 

 

 

Vegetarian Bolognese

I was watching the Cooking Channel the other day and one of Giada De Laurentiis’ shows came on (Everyday Italian).  This dish was FABULOUS! So much so that my husband and children gobbled down their plates. We had ZERO leftovers!  Definitely another Meatless Monday dish I will regularly make. This dish is chock full of nutrients, fiber, and flavor!

Recipe can be found HERE.  I did not have dried porcini on hand – so I added 1 1/4 cup vegetarian stock to replace the porcini mushroom liquid.  I also added more fresh mushrooms to replace the porcini.  I used shiitake, cremini and baby bella mushrooms.  As an aside, do not skimp on the final addition to this flavorful dish – the mascarpone.  Yes it’s not a “health food” but boy does this small addition make a world of a difference in this dish.  Promise!

Vegetarian Bolognese simmering

Vegetarian Bolognese simmering

 

Adding cooked rigatoni to the bolognese

Adding cooked rigatoni to the bolognese

 

Finished product!  Yum!

Finished product! Yum!

Refreshing Cantaloupe Sorbet

The Daniel Island Farmers Market started two weeks ago, and we are really enjoying it!  The produce selection has exploded this season, the fish amazingly fresh, Rio Bertollini pasta mouth-watering, and of course our trips wouldn’t be complete without visiting the “Pickle Lady” (her pickled okra is a family favorite!).  The other week I purchased a cantaloupe that, once cut, I thought was a bit overripe.  Overripe fruit in my book means SORBET!  Whenever I have a mealy watermelon or cantaloupe I give the pulp a quick whizz in my Vitamix, add some simple syrup, occasionally fresh herbs and pour it into my Cuisinart ice cream maker.  Presto!  Refreshing sorbet that tastes so amazingly fresh it beats store-bought varieties any day.

My husband drooled over this one – you’ve got to give it a try!

IMG_4720

Cantaloupe Sorbet

Serves 6 1/2-cup servings

1 cup water

1/2 cup granulated sugar

1 large or 2 small ripe cantaloupe, peeled, seeded and cubed

Directions:

Mix sugar and water together and place in a small saucepan.  Place saucepan over medium-high heat and bring to a boil; lower heat and allow to simmer 3-5 minutes, until sugar is completely dissolved.  Let cool.

While simple syrup mixture is cooling, peel, seed and cube the melon.

Start ice cream maker machine and slowly pour cantaloupe mixture into the freezer bowl.  Allow to mix until thickened, about 25 minutes.  Serve immediately or allow to set in the freezer for 1-2 hours.