Monday, July 19, 2010

Summer gathering

Boiling black eyed peas for Texas Two Bean Salad

Olive oil, cider vinegar, sugar

 Black eyed peas, pinto beans, celery, pimentos, red bell pepper

 A yummy, cold summer side dish. For the recipe, click here.

 Boiling potatoes for potato salad

Mayonnaise, mustard, white vinegar, salt & pepper

Potatoes, celery, red onion. The recipe calls for one whole onion, but I recommend just a half or even a quarter. I also add pickles to mine.

 Mixed together, with paprika on top. If you like potato salad, this is a classic. For the recipe, click here.

 Martha's summer fruit sangria recipe

 I used nectarine, strawberries, apricots, ginger & mint. This recipe was a bit tart for my liking. Perhaps omit lemon juice. On the second batch I added extra cointreau and a couple splashes of amaretto to sweeten it up and it was delicious. Next time I am going to use peach schnapps. I'll post the recipe below.

Avocado for guacamole. My recipe, below. 


Four avocados, peeled
Two small tomatoes, diced small
One green onion, chopped
Juice of two small limes (to taste). You can substitute lemon if you don't have limes.
1/4 cup finely chopped cilantro
Salt & pepper, to taste. You can throw in some garlic salt for an extra kick if you like.

Peel and quarter avocados and place in medium bowl. Mash using a fork. Mix in tomatoes, onion, lime juice, cilantro and salt & pepper. This recipe always takes some tweaking at the end. Add or subtract ingredients to suit your taste.

Martha's Summer Fruit Sangria

In a large bowl or pitcher, combine 6 cups assorted fruit (such as mango, pineapple, cantaloupe, and apricot), sliced or cut into chunks, 1/4 cup thinly sliced peeled fresh ginger, 1 to 1 1/2 cups fresh basil or mint leaves, and 1/2 cup orange liquer, such as Cointreau. Mash gently with the back of a wooden spoon until basil is bruised and fruit releases juices. Add 1 bottle crisp white wine, such as Sauvignon Blanc or Pinot Grigio, and 3 tablespoons fresh lemon juice (from 1 lemon) and stir to combine. Refrigerate 1 hour (or up to 1 day). To serve, fill eight glasses with ice and top with sangria.


  1. That all looks delicious. Makes me want to make potato salad!

  2. I got a nice tip from a bartender at a winery that hosted a wedding Christina and I did this weekend. She said to make a quick Sangria, mix a little bit of grape juice and any of your favorite juices to wine. We haven't tried it yet, but sounds like it could work!

  3. Yummy! We should have a salad potluck.

  4. Fabu - It's for sure my favorite potato salad recipe ever. Gets 5 stars from my husband, too!

    John - doesn't peach schnapps count as one of my favorite juices? ;-) JK that actually sounds like a really good idea.

    Trisha - DEFINITELY!

  5. That sangria was deeelicious. I was a *bit* tipsy for a while there though! And your salads rocked!

  6. You make me want to start a food blog. :)

  7. Katie - You, of all people, SHOULD have a food blog!! That would rock.

  8. Aw, thanks. Too kind. Now if I could just remember to take pictures while I'm cooking. :)