End of Summer Peach-Corn Relish

As the last of the veggies come in from the fields and into our homes from the farmer's market or CSA, the best way to preserve those splendors of summer is to can or freeze them. Usually people are in one club or the other - they love to can OR to freeze, but not both. Being a product of my environment, I am all about freezing, and quart size yogurt containers are my freezing vehicles of choice due to their stackability. This corn relish can be prepared and frozen because all of the ingredients have been cooked. It will go splendidly with fish, turkey or pork in the winter months ahead!


Corn Relish:
4 red bell peppers, seeded and cut into 1/2" (approx.) dice
4 tablespoons extra-virgin olive oil
4 cups fresh corn kernels (from about 4 ears)
4 green onions, thinly sliced
2 peaches, peeled and diced
1 garlic clove, minced
2 tablespoons chopped fresh thyme
1/4 cup sweet white wine (like Reisling or Gewurztraminer)
2 tablespoons fresh lemon juice
1/8 teaspoon dried mint
1/4 cup chopped fresh Italian parsley

1. Heat oven to 400 degrees. On a lined baking sheet, roast bell peppers and peach in oven until soft.  Set aside.
2. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add corn and green onions and sauté until corn begins to brown in spots, about 5 minutes.
3. Add garlic and thyme; sauté 2 minutes. Add wine and stir until liquid evaporates, about 1 minute. Remove from heat.
4. Stir in bell peppers, peaches (and any remaining cooked juices in the pan), lemon juice, and remaining 2 tablespoons olive oil. Add 1 1/2 teaspoons crushed coriander seeds. (Relish can be made 8 hours ahead. Cover and refrigerate if serving that day or the next [freeze if serving days later]. Stir over medium heat until heated through before serving.) Stir parsley into relish when ready to serve. Season to taste with salt and pepper.

"These are my people"

"These are my people, this is where I come from, [they're] giving this life everything [they've] got and then some"

For anyone who is unaware of the stories of my patients or where they come from - here is one. He was the first patient I met when I started 2 1/2 years ago, I did his pre-op evaluation, went with him to OR to be with him for surgery and look at him now - he's my 'Music Producing Miracle Child' - WELL DONE MY FRIEND, looking forward to watching your years unfold : )

Seasonal Protein drinks

Who says you can't be festive just because you have to drink a protein drink!! Sugar free flavored syrups (carried by some super markets but also easily purchased at Amazon.com) can help you flavor anything for whatever holiday you are in the mood for year round!

Start with:

1/2 scoop vanilla protein powder
1/2 scoop unflavored protein powder (pts recommend ANYWHEY or UNJURY brands)
1/2 cup 'milk' - I think that soy makes the richest latte drink because it is thick but you could also use skim or 1%, unsweetened almond or rice drink

To make Pumpkin Spice Latte:
3/4 cup decaf coffee
1/4 teaspoon of pumpkin pie spice blend (mix equal parts cinnamon, nutmeg and allspice, keep in an airtight jar for future use!)
1 teaspoon SF pumpkin spice syrup
splenda or truvia if desired

To make Peppermint Mocha:
3/4 cup decaf coffee
1/4 teaspoon pepper extract (found in baking isle)
1 tablespoon cocoa powder
(exchange the vanilla protein powder for chocolate)
splenda or truvia if desired

To make Caramel Apple Spice:
1 packet SF hot apple cider mix (Mott's makes one)
(could be done with water if you don't want milk)

To make Chai Tea Latte:
Heat milk in microwave
Steep chai tea bag in warm milk, then mix in the protein powders
splenda or truvia if desired

Grilled Pizzas

This is a favorite summer tradition in my house (mostly because we don't grill in the winter!) but you could make these pizzas year round in the oven if you like.

Dough:
1 tsp loose yeast or 1 packet yeast if you buy the packets
1 cup warm water
1 drop (and I mean drop) honey
3 cups flour (plus more for rolling)
1/2 tsp salt
2oz extra virgin olive oil
2 tb dried rosemary, crushed with a mortar and pestle
1 tb dried oregano, crushed with a mortar and pestle

Toppings (really could be whatever you want - this is what we use):
Sweet Italian sausages (boiled and then grilled)
fresh tomato slices
sauteed peppers and mushrooms (sauteed with garlic, salt, pepper, dried thyme, dried sage, olive oil)
sliced mozzarella cheese
feta cheese
pesto and/or tomato sauce
sliced fresh scallions and basil

1. To make dough, mix yeast, water and honey in a big bowl. Let sit 5 minutes until yeast looks like it is 'blooming'. Then add flour, salt, herbs, olive oil. Mix dough with one hand, using the other hand to steady the bowl (always keep one hand wet and one hand dry). Add small amounts of flour (1/4 cup) at a time as you go to keep dough from sticking to your hand. Knead dough until it is soft under your hand and smooth, not sticky and clumpy. If you pull dough it should stretch, not break, this is how you know you have developed the gluten enough so that the dough won't be heavy.
2. Once dough is kneaded, remove from bowl, put a few drops of olive oil in bowl, roll dough in it to cover, then let dough sit in bowl, (covered in a warm spot) and rise for 1-2 hours.
3. Prepare all your toppings.
4. Break dough into four equal portions. Flour a clean surface so that you can roll dough out. You don't want the dough to be to thick (it won't cook easily) or to thin (will stick to the grill and rip) - about a 1/4 of an inch thick is good.
5. Lite grill (we use charcoal, so you build a small fire for medium heat).
6. When grill is hot, spray bars with PAM to prevent sticking. Place dough on grill bars - let cook 2-3 minutes. As you start to see the top of the dough harden a little bit but not toast, and the underside is nicely toasted, it is time to remove dough from grill. Place on sheet pan grilled side up. Repeat until all dough is grilled.
7. 'Decorate' your pizza with whatever toppings you like. Make sure you are topping the pizza on the cooked dough side (the uncooked side will go down on the grill when you put it back). When the pizzas are 'decorated' place back on grill for 5-7 minutes to let cheese melt and underside to toast, be careful not to burn the underside of the dough just to melt the cheese.
** you may want to have the oven heated for further cheese melting or to keep pizzas warm

ENJOY!