I love the summer! There is more to do with the kids outside and there are some great foods available like fresh fruits, corn and copper river salmon! There is nothing better on a warm summer night then sitting outside eating fresh grilled salmon and great glass of Riesling. Take last Saturday night for example. We went to a bbq at a friend’s house. Giant copper river salmon on the grill, cheese and crackers, veggie tray and lots of wine and beer. Kids running around. I brought a pasta salad (see recipe below) and the perfect summer fruit (in my opinion) = watermelon.

A blog I follow called Family.Friendly.Food. had some great recipes for Copper River Salmon last week. The author is a local mom who also loves to cook. Check it out. Here is a link:

What Karina has been eating and I’ve been cooking:

In the heat, Karina has been eating a lot of berries and cantelope. She really loved the nectarine I gave her at breakfast this morning. For dinner we have been grilling quite a bit, especially with our new grill 🙂 I made turkey burgers last week (ground turkey, grated red onion, garlic, palmful of whole wheat breadcrumbs, 3 Tbsp of flaxseed meal, cumin, coriander, salt and pepper). I made a few too many, so I used the leftovers to make enchiladas last night and they were spectacular! I chopped up the leftover burgers and tossed them into a sauce I made. The sauce included 2 cans of diced tomatoes, 2 small can diced mild chiles, palmful of chili powder, tsp of cumin, tsp coriander, salt and pepper to taste, 2 Tbsp minced garlic, 1 diced red onion, 1/2 cup pureed canned pumpkin, 1/2 can of tomato paste, olive oil and 1/4 cup of chicken stock. Cook in saucepan until heated through. Spoon mixture into whole wheat tortillas, roll and top with extra sauce, shredded cheddar and colby jack cheeses. Cook for about 30-45 min at 425 (covered for first 15min). I served it with black beans and avocado, which Karina has decided she doesn’t like this week 🙂

Pasta salad

Roasted Asparagus
Asparagus – chopped (about 5-6 handfuls after chopped)
Shallot – minced (1)
Garlic – minced (1tsp)
Salt – to taste
Pepper- to taste
Lemon zest – (1 lemon)
Olive oil

Whole wheat pasta (1 3/4 boxes of rotini)

Cherry tomatoes (or grape tomatoes, about 1 1/2 cups diced)

Lemon juice (two lemons)
Lemon zest (one lemon)
White balsamic vinegar (about 1/4 cup)
salt and pepper (to taste)
fresh rosemary (2 springs chopped)
fresh thyme (4 sprigs)
garlic (1 tsp minced)
Olive oil (to taste)

Preheat oven to 425 degrees. Clean and chop asparagus. Toss with olive oil, salt, pepper, lemon zest, garlic and shallots and roast for about 12-15 minutes. While oven is preheating, boil water for pasta. Cook pasta until just a little past al dente. While waiting for water to boil, chop tomatoes and put aside. While pasta is cooking and asparagus is roasting, mix all the ingredients for vinagrette, except olive oil. While whisking ingredients, pour in enough olive oil that you don’t lose the sharpness of the lemon juice or balsamic vinegar. Once you have drained pasta, pour it into a large bowl. Add roasted asparagus and tomatoes. Then pour in the vinagrette and toss. Chill in the fridge until serving.

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