A DAY OF FUN AND YUM WITH CHARLES AND MARTIN

     We kicked off our Memorial Day Weekend with a canoe trip down the Deleware then back to our great friends Charles' and Martin's house, where we got to meet Ms. Pickles, their new wiener dog for the first time! There are no river adventure photos because Mike and I are famous for capsizing canoes, so I left the equipment back at the house. 

There were mounds of Southwestern BBQ Grilled Chicken.

Charles and Martin grilled up some Brussells Sprouts on a bed of bacon!!! They put some bacon on a piece of tin foil, then layered the sprouts over it and seasoned with salt and pepper and olive oil. Then with another piece of foil, they made a little tent, folding the edges up all around, and after about 15 minutes on the grill, those little green babies were juicy and bacon flavored.

Kathy from Ohio who makes amazing everything, made this outstanding Asparagus Salad. She steamed up some fresh asparagus, then mixed it with chopped grape tomatoes, fresh basil, fresh garlic, lime juice, salt, pepper and extra virgin olive oil.

     Kathy also threw together these amazing berry tarts. She baked up some puff pastry, let it cool then spread some instant coconut pudding on top. On top of that we got creative with the fresh strawberries, blueberries, blackberries and raspberries. For a glaze we thickened some apricot jam with water and a little bit of sherry, then brushed it over the top to give the berries that nice glisten.

     We double-desserted, which is becoming a bad habit. I wanted to make some fresh ice cream with avocado and bananas, but I never made ice cream before, because I have talked myself out of an ice cream machine so many times. After this concoction, I may reconsider. In addition to avocado and banana, we added fresh lime and grapefruit juice and zest, honey, a little salt and some fresh basil. The ice cream was super creamy from the avocado with a slight avocado flavor. The banana and basil flavors really combined in a nice way to make an all around delicious not to sweet pesto ice cream.

AVOCADO BANANA PESTO ICE CREAM WITH HONEY

1 C. Heavy Cream

1 C. Half and Half

5 L. egg yolks

1/2 C. sugar

1 ripe avocado

1 ripe banana

2 TBSP honey

1/4 C. basil leaves

1 tsp. lime zest

1 tsp. grapefruit zest

1 TBSP. lime juice

1 TBSP. grapefruit juice

1/2 tsp. salt

In a food processor blend the avocado, banana, honey, basil, zest and salt until smooth. Warm the heavy cream and the half and half in a small sauce pan. Let it cool slightly. Beat the eggs then while beating the eggs add the cooled cream mixture to the eggs. Strain the egg milk mixture then combine with the avocado banana blend and cool in the fridge. Once cooled, stir in the lime and grapefruit juice, then put everything in the ice cream machine. 

INDIAN POTATOES WITH AVOCADO

Nothing is easier and more energizer than a potato and avocado power breakfast or lunch. I already had some rosemary roasted potatoes on hand (recipe to follow), but you can do this with any potatoes you have, boiled baked or raw. You can even microwave raw potatoes for a minute or two to soften them up and quicken the cooking time. Serve with avocado and tomato chutney or if its for breakfast, oranges or sliced grapefruit drizzled with olive oil, salt and pepper is great. 

INDIAN POTATOES

1 TBSP olive oil

1/2 tsp black mustard seeds 

1/2 tsp black cumin seeds 

1/4 tsp tumeric 

1/4 tsp curry powder

1-2 cooked or raw potatoes sliced very thinly (I used Russet Gold but any will do)

1/4 to 1/2 an onion sliced finely

1 garlic clove sliced thinly

S&P

Sautee black mustard seeds and cumin in olive oil until the seeds start to pop. Add turmeric and curry along with onions and the garlic. Let the onions soften and caramelize. Then add the potatoes and salt and pepper. Sautee until the potatoes deepen to a golden brown. This will take only a few minutes if the potatoes are pre-cooked and maybe 10-15 minutes if they are raw. Serve with tomato chutney. 

AVOCADO

Scoop and slice an avocado. Drizzle with extra virgin olive oil, salt, pepper and paprika.

I used Trader Joe's Tomato Chutney. Its just right. 

ROSEMARY ROASTED POTATOES

2-3 potatoes

2 TBSP dried rosemary

2 TBSP olive oil

S & P

Preheat oven to 375 degrees. Half or quarter the potatoes (peel on or off) and season with rosemary, salt, pepper and olive oil. Bake for 30-40 minutes until fork tender. 

All of the ingredients in this recipe are on the World's Healthiest Foods List.