Summer salads are the best and so versatile. We always have some type of lettuce in our fridge and depending on our mood we either have a meatless meal or add some protein to our salad.

The building of the salad is the fun part. I love this version especially when strawberries are in season. Toasted nuts add a nice crunch, avocados adds a smooth cooling affect and peppered chevre cheese is a great soft addition.

The dressing is the easiest part, olive oil and lemon juice is all that is needed.

Ingredients:

4 cups lettuce

1/2 cup sliced strawberries

1 avocado sliced or chopped

1/4 cup toasted pecans

1/4 cup peppered chevre cheese

1/4 cup olive oil

Juice from 1/4 fresh lemon

Salt & pepper to taste

Whisk the lemon juice into the olive oil. Mixture will thicken slightly add salt and pepper to taste.

Toss lettuce with half the dressing until coated.

Add strawberries, toasted pecans, and avocados to the lettuce, mix in the rest of  the dressing and garnish with the chevre cheese.

Tips

Serve with grilled aparagus or any other vegetables that are in season.

Add chicken, flank steak or seafood.

Candied nuts or dried cranberries adds some sweetness.

We have been lucky enough to enjoy the luxury of being exposed to cottage life.  We have spent many years enjoying a summer weekend or two at my sister in law Susan’s  incredible family cottage. Lots of great memories of fun in the sun (or rain), boat rides, cottage games and of course the endless amounts of food (and drinks). It was here that I first got the taste of  Susan’s Gazpacho . It is a cold soup made with raw vegetables,  wonderful and refreshing and best enjoyed when it is hot  outside.

Since May 17 is National Caesar day and we are also heading into the traditional cottage opening weekend, I decided to make a Caesar inspired gazpacho. Here it is, enjoy!

Ingredients

2 large tomatoes (diced)

1 large cucumber (peeled and diced)

1 onion (peeled and diced)

1 green bell pepper (diced)

24 0z. Motts Clamato juice

1/4 cup olive oil

1/3 cup red wine vinegar

1/2 tsp kosher salt

1/4 tsp black pepper

1 clove garlic mined

Dash of  Tabasco hot sauce

Montreal steak spice to rim the glasses or bowl if you wish.  Just rub lemon juice around the rim and dip into the spice.

Instructions

Blend half the amount of tomato,  cucumber, onion and 1/2 cup of Motts Clamato juice in a blender  until smooth.

Transfer to a bowl and add remaining Clamato juice and olive oil, vinegar, salt, pepper and a dash of hot sauce.

Add the remaining veggies to the  soup. Stir the garlic in as well.

Cover and chill for about 2 hours in the refrigerator.

Any leftover keep well in the refrigerator for a couple of days.

Tips

Peel or not to peel the  cucumbers, its your choice and preference.

If you prefer a smoother and not as chunky soup, puree all or more of the mixture.

Get creative with your garnishes. Hot sauce, horseradish, cooked shrimp, a splash of vodka or gin.

Add a crusty bread or make your own croutons to serve on the side.

I’ve enjoyed my share of various types of  bagels over the years. This traditional bread has many styles. The Montreal version is dense and sweet and brings memories of road trips. In Montreal, we knew that we had to check out the famous Fairmont Bagels. We stopped in on our way home and watched the artisan magic that makes these bagels so amazing. We picked up some for the car ride home, they were still warm and oh so good.

The New York style bagel is quite different. It is big, soft chewy and reminds me of NYC getaway trips with my daughter Brittany. This was our breakfast before starting our days of adventure. It was also on one of these trips that we experienced the wonderful taste of pretzels. It made for a nice snack while  we were exploring the city.  Soft, chewy, sweet and salty. So here I  am trying to  combine the best of all worlds, introducing my Pretzel Bagel.

Ingredients

1 cup warm water

3 cups all-purpose flour

3 tbsp brown sugar

1 tsp kosher salt

1 1/2 tsp active dry yeast

8 cups water

1/2 cup baking soda (yes this is correct)

1 egg yolk

1 tbsp water

coarse salt and/or sesame seeds (for sprinkling before baking)

Place first 5 ingredients in order in the bread machine pan. Select dough setting. Check the dough after 5 minutes of mixing, add 2-3 tablespoons of water if needed.

When the cycle is completed, turn dough onto a lightly greased surface. Divide dough into 8 balls. Roll each ball into a 20 inch rope; form each into a pretzel shape.

Preheat oven to 425 F. In a large saucepan bring water and baking soda to  a boil. Drop pretzel bagel, 2 at a time for about 15 seconds. Remove and drain on paper towels.

Place pretzels on a parchment lined baking sheet. Egg wash (egg yolk & water) each bagel pretzel top and  sprinkle with Kosher  salt, sesame seeds or both.

Bake for  about 8 minutes. Rotate the baking sheet  and bake for  another 5 minutes or until the pretzel bagels turn golden brown.

Tips:

If you don’t have a bread machine, mix first 5 ingredients as listed, in a stand mixer. Mix until the dough comes together in a soft ball. Remove the dough and knead for about 5 minutes. Place in a greased bowl, cover and let rise for about 30-40 minutes. Continue with dividing,  shaping, boiling and baking steps as listed above.

Grease your counter top quickly with a shot of Pam or other aerosol cooking spray. If the dough starts to stick give it another spritz.

I used a 20 inch piece of green masking take on the edge of the counter (see picture above) as a guide when rolling each strand of dough.