Stuffed-Tomato Tuna Salad

My tomato plants have nearly given up for the year. But one fresh ripe fruit got this luncheon treatment: stuffed with celery-studded tuna salad on a bed of lettuce and garnished with toast points.

Tuna Salad

• 1 can tuna
• your favorite mayonnaise or salad dressing
• 1 rib celery, finely chopped (use the leaves, too)
• Old Bay seasoning, to taste

Orange-Pineapple "Painkillers"

This tropical cocktail is one of our favorites for sipping on the front porch after the kids are in bed.

Recipes for this drink vary. I mix according to taste, but mine goes something likes this: 

• 4 parts pineapple juice
• 2 parts orange juice
• 1 part cream of coconut 
• 2 parts rum (I usually use Bacardi Gold)
• generous sprinkle of nutmeg

This coconut "cream" is the easiest to use.

I like to make a big batch and keep the extra in a jar in the fridge. Just shake it up before serving because the coconut settles. You can also mix up the base and keep that in the freezer for the when the mood hits. Sometimes I mix the rum in the glasses so I can adjust the strength of "his and hers".

However you make them, these summery island drinks, accompanied by a bowl of pretzel nuggets, are the perfect catalyst for lazy conversation on the patio!

Summer Tomato Sandwich

Don't you just love a red tomato fresh from the garden? This is what I did with one of my first tomatoes this season. Matched with a good cheddar and, in this case, slices of rich avocado, it was pure deliciousness.

Birthday Cakes!

We had two birthdays this month.

RJ requested chocolate cake with white icing, which turned out thus:

And her sister chose cheesecake:

Five packages of cream cheese in this baby!

I baked it slowly at a low temperature, 

and let it cool in the oven for TWO hours. 

That is the no-crack secret!

Cherries on top...

And zebra candles, why not?

Spinach-Rice Salad

This summery dish is bright and fresh and pairs well with wine and/or fresh fruit. Tonight we followed it with sweet-tart, pink, and fluffy Bavarian Raspberry Cream. 

Spinach-Rice Salad

• 2 Tbsp. olive oil
• 1 onion, chopped
• 1-2 cloves garlic, minced
• 1 Tbsp. lemon juice
• 2 tsp. fresh oregano, finely minced
• 1/2 to 1 cup chopped ham
• 6-8 cups torn spinach (about 6 oz.)
• 1/3 cup feta cheese
• cracked black pepper

Cook in a small saucepan:

• 1 cup rice*
• 1 cup water
• 1 cup chicken broth
• (OR 2 cups of water + 1 tsp. chicken bouillon)

While the rice simmers, heat olive oil in a large skillet and saute onion till tender. Add garlic, oregano, ham, and lemon juice and heat through.

When the rice is done, stir it into the onion mixture and stir till the seasonings are evenly distributed.

Toss the spinach with the hot rice, a handful at a time. I find that it helps to "fold" the spinach in, as if it were egg whites. It doesn't look like the pan will hold it all, but the spinach will wilt and make room for more. When all the spinach is mixed in, sprinkle liberally with cracked black pepper and top it off with the crumbled feta cheese.

Yield: about 6 adult main-dish servings.


*As wonderful as brown rice is, I prefer a light white or jasmine rice for this dish because it allows all the flavors to shine through. If you try brown rice, you may want to bump up the seasonings.

Variations:
The original recipe called for mushrooms, but I've never used them here.
Friends have told me they satisfactorily substituted cooked chicken for the ham.
How would you adapt this recipe? Leave a comment and let me know!

Rhubarb Cake

I moved my poor little rhubarb plant to a pleasant space in full shade next to the hostas, and it must have liked the company because it cheered up right away! It was getting so big this week, I even dared to harvest enough stalks to make this scrumptious coffeecake. I do not recall where my mother came across this recipe, but it is the best one I've found. Moist cake, tart fruity bits, and a sweet crusty topping--it is a highly esteemed breakfast treat around here.

I used some whole wheat and some unbleached flour. You could also make this gluten-free, of course. And I imagine it would be equally delicious as cupcakes.

My supermarket sells fresh rhubarb this time of the year, so don't despair if you don't have a plant of your own! The size of your rhubarb pieces will make a big difference in the texture of your cake. I cut mine in cubes no larger than 1/2".


Rhubarb Cake

• 1 stick butter
• 1 1/2 cup brown sugar, very lightly packed
• 1 egg
• 1 tsp. vanilla

• 1/2 tsp. salt
• 1 tsp. baking soda
• 2 cups flour

• 1 cup buttermilk

• 1 1/2 cups diced rhubarb, fresh or frozen

Cream butter and sugar. Mix in egg and vanilla.
Stir in flour alternately with buttermilk, adding rhubarb last.
Spread thick batter in a greased and floured 9 x 13 baking pan.

Mix 1/2 cup granulated sugar and 1 tsp. cinnamon and sprinkle this evenly over the surface of the cake batter.

Bake at 350 F for 35 minutes or till toothpick comes out clean.

Strawberry-Pecan Salad

This week I tweaked Pear-Walnut-Cheese Salad, and ended up with a new summer version. A poppyseed dressing would finish this salad perfectly, but this time I used the raspberry vinaigrette I had in the fridge.


Strawberry-Pecan Salad

• a bowl of fresh greens
• onion slices
• celery slices
• strawberries, quartered
• pecan halves, raw or toasted
• feta cheese crumbles
• your favorite sweet or tangy dressing