Lavender Collins - Summer in a Cocktail

I recently discovered the blog mint love social club by accident while searching for a recipe for caprese bites. I stumbled upon Natalie's charming blog and fell in love with her inventive cocktails! We have fresh lavender growing in our garden, and so I instantly decided to try my hand at a lavender simple syrup to make Natalie's Lavender Collins. I am not disappointed!

Lavender Collins (adapted from mint love social club)

• 2 oz. vodka
• 1.5 oz lavender simple syrup
• 1 oz fresh lemon juice
• Ice
• Seltzer or club soda

Shake first 3 ingredients in a cocktail shaker with ice. In a highball or old-fashioned glass, pour shaker contents over more ice and top with club soda. Garnish with a lavender sprig.



Lavender Collins

Now that our patio project (updates to come soon!) is finished, this is the perfect thing to enjoy outside under cafe lights by candlelight.

Blast from the past! Summer Lobster Dinner

Last summer after I moved from CT to MA, I only worked part-time for the month of August. This meant I had a lot of time to play on my hands, and that playing took place mainly in the kitchen. I have to admit, I kind of loved pretending to be a housewife for the month, enjoying preparing meals at a leisurely pace. This particular meal was a locavore's delight (at least as far as the produce was concerned.) The herbs (chives and basil) came from Devin's parents' garden. The potatoes, tomatoes and corn came from Ward's Berry Farm, where I also handpicked the blueberries for the pie (nerd alert!) The peaches in the pie came from our backyard at the time. Nothing says summer to me like lobster, white wine, corn on the cob and pie. Sigh.

August, 2009, Mansfield, MA

Menu:

• Steamed lobster with drawn butter (my favorite way to steam is in salted water with peppercorns and white wine)
• Chardonnay
• Fresh, local corn with butter
• Roasted fingerling potatoes with garlic oil and chives
• Heirloom tomato salad with olive oil, cracked pepper, fleur de sel and chopped basil
• Blueberry-peach pie

Turkey-Stuffed Zucchini--from the Garden!

Devin's mother, Lisa, is an amazing gardener. On a recent trip through Mansfield, she revealed a pile of HUGE zucchini that had undergone a major growth spurt during our recent heat wave. This seemed like a perfect time to try out Giada's stuffed zucchini recipe (we just stuffed the zucchini, not the peppers).

Adapted Recipe

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 1/4 cup chopped fresh sage and parsley (also from the garden)!
• 1 large egg
• 3 tablespoons ketchup
• 3 garlic cloves, minced
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup grated Pecorino Romano
• 1/4 cup dried plain bread crumbs
• 1 pound ground turkey
• 2 large zucchini, ends removed, halved lengthwise
• 1 1/2 cups marinara sauce 

 

Directions

• 
  
  Preheat the oven to 400 degrees F.
• Lightly drizzle the olive oil into a 13 by 9 by 2-inch baking dish. Whisk the onion, parsley, egg, ketchup, garlic, salt, and pepper in a large bowl to blend. Stir in the cheese and bread crumbs. Mix in the turkey. Cover and refrigerate the turkey mixture.

• Using a melon baller, carefully scrape out the seeds and inner flesh from the zucchini, leaving 1/8-inch-thick shells. Be careful not to pierce through the skin. Fill the zucchini with the turkey mixture, dividing equally and mounding slightly. Arrange the stuffed vegetables in the baking dish. Pour the marinara sauce over the stuffed vegetables.

• Bake uncovered until the vegetables are tender and beginning to brown and a thermometer inserted into the filling registers 165 degrees F, about 45 minutes. Transfer the stuffed vegetables to a platter and serve. Garnish with more fresh cheese and fresh herbs.