Summer time

It's officially summer!  School's out, lots of play dates and sleep overs, relaxed evenings...love this time of the year.  Grilling is key for us during the summer.  Our grill of 14 years finally kicked the bucket, so we invested in a Kitchen Aid grill and so far it's been fantastic.  The true test for the grill was yesterday when we had 30 plus people here for a cookout.  We decided to host Johnny's travel soccer end of the season party.  The grill was able to handle all the burgers and dogs!  It passed the test.

Sometimes it is difficult to plan the week of meals during the summer because of last minute things that arise.  On really hot nights we bring picnic dinners to the boat or to the pool.  For the most part though, we eat lots of veggies and have some form of protein cooked on the grill.

The kids and I did a massive shop at BJ's last Friday so I think we are set for the week.  Our meals at a glance look like this:

Monday: grilled sweet  Italian chicken sausages with onions and peppers on a roll

Tuesday: skirt steak with red bliss potatoes and string beans

Wednesday: pork tenderloin with sweet potato salad and green salad

Thursday: pizza dunkers and fresh veggies with hummus

Friday: quinoa edamame salad and sub sandwiches

Saturday: BBQ chicken broccoli slaw salad and couscous

Sunday: burger bar-grilled hamburgers with lots of toppings to choose from and a green salad


Desserts during the summer for us range from fresh fruits, homemade ice pops, and ice cream.  I recently had a happy hour with my Garage Girls and we all shared desserts and appetizers.  One dessert was such a big hit everyone asked me to share the recipe on my blog.  Thank you Cindy for making this for us!  This will be my new summer dessert!

Here you go…my changes are in blue…I used pure maple syrup throughout the recipe instead of agave and powdered sugar.

Adapted from Little House of Veggies Blog

http://littlehouseofveggies.blogspot.com/2010/08/coconut-key-lime-pie.html

Coconut Key Lime Pie

makes one 9 inch pie

What you Need:

9 inch springform pan (this is not a must, you can do it in a regular 9 inch pie pan if you don't have a springform pan. It just makes it really easy.)

3/4 cup fresh squeezed lime juice (about 4 limes)
zest of 1 lime
2 ripe avocados, mashed
1/4 cup + 2 Tbsp. agave nectar or (maple syrup)
pinch sea salt
2 cans of regular full fat coconut milk, chilled well in the fridge
2/3 cup powdered sugar (or 2 T maple syrup)
1 tsp vanilla extract
1 recipe for nutty almond crust (recipe below)

Nutty Almond Crust:
2 cups raw, unsalted almonds
1/8 tsp sea salt
zest of 1 lime 
5 Medjool dates
2 Tbsp. agave nectar or maple syrup


To make the pie:
Start by making your crust. Pulse all crust ingredients in a food processor, and mix until mixture sticks together well when pressed between your fingers. Place the Almond crust into the spirngform pan or pie pan, and press firmly to make an even layer on the bottom and on the sides. Set this aside.

With a standing mixer, blender, or hand mixer, blend the smashed avocados, lime juice, lime zest agave nectar, and sea salt. Mix until whipped and blended very well without chunks. Set aside

Next make the Coconut whip. Using only the cream at the top of the coconut cans that have been chilled. Place the coconut cream, vanilla and powdered sugar or maple syrup  in standing mixer or using a hand mixer, whip for 1 or 2 minutes. 

Using a rubber spatula or large spoon, gently fold the coconut whip into the lime avocado mixture until well incorporated.

Chill the pie in the freezer until firmed up. Always keep it in the freezer. It will not stay firm enough in the fridge (at least I dont think it will). Let chill overnight in the freezer, or for about 5 or 6 hours. Cut a slice and let it thaw just a little for best results, about 5 or 10 minutes on the countertop. Garnish with a slice of lime.  (I just put in freezer for a few hours and then store in refrigerator.  That works just fine.)

Enjoy all!  If any other items intrigue you, just holler!  Happy Summer.

Donna