I made shortbread sticks dipped in chocolate and sprinkles to stick in them too.
I made hot fudge sauce, caramel sauce and strawberry sauce with local strawberries. I placed banana wedges in the bowls, added small scoops of vanilla, chocolate and strawberry ice cream, then added candied walnuts, homemade vanilla whipped cream and fresh cherries.
I made cedar planked salmon which I forgot to photograph and served it with Israeli couscous and spinach sauteed in ramp butter. Since the meal was sort of simple, I didn't want to serve a bland bread so I created this version of Detroit pizza to serve on the side. It was such a hit! Instead of red sauce, I topped the dough with my first pesto of the season, some prosciutto and added cubes of Muenster, Fontina and Cantal cheeses. I laid roasted asparagus, sauteed mushrooms and cherry tomatoes on top of the cheese. I sprinkled grated Provolone on top and sprinkled it with some spices. I will be making this often while fresh asparagus and local mushrooms are available. I split the dough and made 2 thinner pizzas. If you use the dough to make one, it will be thick like a traditional Detroit pizza.
People fight over who gets the crispy cheese corners.
I have been making this salad a lot lately. It's fresh and wonderful.
- 1/4 cup fresh lemon juice
- 2 tablespoons granulated sugar
- 2 tablespoon extra light olive oil
- 1/2 tablespoon poppy seeds
- 1/2 tablespoon Dijon mustard
- 1/2 teaspoon minced garlic
- 1/4 teaspoon salt
- 1/4 teaspoon onion powder
- 2 English cucumbers, cut into half coins
- 2 cups grape tomatoes, halved
- 1/2 red onion, sliced thin
- Combine lemon juice, sugar, olive oil, poppy seeds, mustard, garlic, salt, and onion powder in a large bowl. Whisk well until dressing is completely combined.
- Add cucumbers, tomatoes, and onion to the bowl. Toss to combine.
- Chill until ready to serve. I double the dressing recipe.