Blog-TOWER OF BABEL

I want to share recipes that I have used recently on corporate jets. They got a lot of compliments; they are summery, inexpensive and easy.

I love peaches, fresh white or yellow peaches. You can get them for fruit stands all over the US right now. I was grilled veggies the other day and I bummed into the peaches in the crisper of my fridge. I like to one task thing so I cut 8 freestone peaches in half. put them in a ceramic bowl with 1 tablespoons fresh lemon juice and one tablespoon veg oil, coat them well put peaches on a piece of parchment lined foil. Stir together 2 tablespoons light brown sugar, 2 teaspoons water, 3 tablespoons’ pure Madagascar vanilla extract, or any van extract, 1/4 teaspoon of cinnamon, and 1/4 teaspoon of salt. Brush over peaches. Make a foil packet, like a mailing envelope, and crimp edges closed. Put on grill, med, for 15 minutes. Remove peaches, let cool a bit. Put over vanilla or Cherry Garcia ice cream

I love tuna and I am always experimenting with it. I also like to clean out my fridge every 2 weeks of veggies and fruits and make salads with the leftovers
Mediterranean tuna salad
1 large can water packed tuna drained
1 celery stalk with leaves chopped
2 tablespoons lemon zest grated
6 tb toasted almonds or pine nuts
2 tb extra virgin olive oil
2 tb chopped capers
1/4 cup dill sprigs
12 oz salad greens


red beet and pear salad
6 red beets cubed
8 red pear cubed
2 cup gorgonzola crumbles
toss the above together
place over a bed of summer spinach
toss with balsamic vinaigrette dressing
salt and pepper to taste

watermelon and arugula salad
8 cups arugula
4 whole avocado
3 cups cubed yellow or red watermelon
2 cups chopped warm bacon or Serrano ham or prosciutto
2 cups feta or gorgonzola
grilled chicken breast -3- cut in strips
add the above ingredients
top with warmed raspberry vinaigrette