Hello My Dear Friends!
Well, without fail once we hit July 4th EVERY summer I always think how time flies and now it's August. I just can not believe it. I'm lucky to have little ones who don't go back to school until September but to hear other parents to older children talking about going back to school in a few weeks seems so soon. I hope you are able to soak up every last second of summer with those you love. A few weeks ago I made the easiest (I'm not a gourmet cook by any means) YUMMY meal for my family.... Salmon & Asparagus, Chopped Cucumber & Tomato Salad & my Mama's AMAZING Peach Cobbler (from my farmer's market peaches). I'm literally getting hungry again just writing this post. Everything from my tablescape is available at Target (shop the look below) accept the shells are from shelling in Florida & the vintage burlap cups are from my last antiquing adventure in Michigan. One piece of advice, you might actually want to double the Peach Cobbler recipe if you want leftovers 🙂 There was not one morsel of Peach Cobbler left at the end of our meal.
Chopped Cucumber & Tomato Salad
In a bowl mix 2 chopped cucumbers, 1 tomato & 1/2 onion (add 1 avocado if desired) lightly sprinkle with Garlic Expressions Dressing. Garlic Expressions is seriously the best vinaigrette dressing hands down! It's sold at Whole Foods and most major grocery store retailers. It's perfect for salads, meats, vegetables & pasta made with fresh, whole garlic cloves, no preservatives or additives & cholesterol free. I'm proud to plug it, it's made in the small town I grew up in 🙂
Baked Salmon & Asparagus
- 5 (6 oz) skinless salmon fillets
- 2 lb asparagus
- 3 Tbsp olive oil
- Salt and freshly ground black pepper & salmon seasoning
- 2 lemon thinly sliced
- Fresh dill sprigs
- Preheat oven to 400 degrees. Line baking sheet with aluminum foil. Divide asparagus into 5 equal portions (about 8 spears per salmon portion) and put on foil. Drizzle oil over asparagus then sprinkle with salt and pepper. Layer 5 salmon fillets over asparagus. Lightly season the top of each fillet with salt and pepper & salmon seasoning to taste. Top each with about 2 sprigs dill and 2 lemon slices
- Bake in preheated oven until salmon is cooked through, about 25 - 30 minutes, serve warm.
- Preheat oven to 400 degrees. Arrange peaches in 8x8x2’’ pan. Cover with sugar & cornstarch. Heat in oven while preparing shortcake. Drop shortcake dough by spoonful on top of peaches. Sprinkle with sugar and bake in 400 degree oven 25-30 minutes
- Serve with vanilla ice cream or sprinkle with milk if desired