Potato and Leek Soup

3 leeks, white and light green parts sliced and rinsed (rinse well, they are grown in sandy soil!)

6 small Yukon Gold Potatoes, quartered

1 head roasted garlic

2 tbsp olive oil

64 oz low sodium chicken broth

1 large white onion, thinly sliced

2 tbsp fresh rosemary, chopped

salt and pepper to taste

Cut off the top of one head of garlic and drizzle 1 tsp olive oil over top and sprinkle a pinch of salt and pepper. Wrap head in foil and roast in a 375 degree oven for 45 minutes.

Saute onion and leeks in 2 tbsp of oilve oil for 10 minutes at and high heat or until translucent.

Add chicken broth and potatoes and bring to a boil. Reduce to medium-high heat and simmer until potatoes are tender. Turn off heat and add roasted garlic. Puree soup until smooth using an immersion blender. Add rosemary and season to taste with salt and pepper.

Serve with croutons or crusty bread.

This soup can be served hot or cold, I prefer making a big batch on a Sunday and eat on it all week.

Panzanella with Heirloom Tomatoes

If I had to eat only one thing during the summer it would be garden tomatoes. Panzanella is an Italian bread and tomato salad and can contain almost anything from one's garden.

4 heirloom tomatoes, roughly chopped

1 small red onion, roughly chopped

1 small cucumber, sliced

3 cloves fresh garlic, minced

1/4 cup fresh basil, chopped

1/4 cup olive oil

1/4 cup balsamic vinegar

Salt & Pepper to taste

1 baguette, sliced and toasted

Pre-heat oven to 375 degrees. Place sliced baguette on baking sheet and drizzle with olive oil, salt and pepper. Bake until golden brown, about 20 minutes, turning once.

Whisk together vinegar, oil, and garlic. Add tomatoes, onion, cucumber and basil to vinegar mixture and toss to coat. Add salt and pepper to taste. Right before serving mix bread with tomatoes and enjoy!

Cold Sesame Noodles for a Hot Summer Day

With the dog days of summer upon us, I have struggled many nights to get myself in the kitchen. This noodle dish is quick, easy and requires no cooking, just boil water!

Cold Sesame Noodles

1 package Thai rice noodles

1/2 cup sesame oil

1/2 sup low sodium soy sauce

1/3 cup honey

1-2 tbsp samba olek

1/2 cucumber sliced and quartered

1 cup fresh sugar snap peas, cut in half

2 green onions, thinly sliced.

2 tbsp sesame seeds plus more for garnish

Bring a water up to a boil and add to rice noodles in a heat proof bowl. Let noodles cook for 10 minutes or until tender. Drain noodles and rinse with cool water.

Mix oil, soy sauce, honey, samba olek and green onions. Add to rice noodles along with cucumber, sugar snap peas and sesame seeds. Noodles can be served immediately or can be chilled for 1 hr and then served. Garnish with sesame seeds and extra green onions.

Stay cool!

Happy Bastille Day! Le quatorze juillet!

When The Weather Channel posts the headline "More Midwest Misery", it can mean only one thing..... temperatures hotter than the sun!

When it is too hot to cook, do what a certain Food Network Chef does....... COCKTAIL TIME! LOL

This cocktail is refreshing and slightly sweet, and in honor of Bastille Day AND the hottest day of the year...... the French Daiquiri!

French Daiquiri

1 Shot Bacardi Rum

1 Shot Cassis

Splash of Soda Water

Juice of one small lime

1 1/2 tbsp sugar

Add all ingredients to shaker along with ice and mix until blended and cold. Serve in a martini glass. Makes 1 cocktail.

Enjoy!