Cherry Tomato Salad with Beans, Blue Cheese and Arugula

For the last few weeks my eyes have casually strayed to those magazine racks that always seem to tempt me at the checkout line.  While a pretty food picture always draws my eye, I've recently been on the lookout for a particular issue, the Fine Cooking August/September issue, to be exact.

Today as I strolled my semi-filled cart towards the Costco checkout lanes, those magazines beckoned once again, and this time, the issue I have been waiting for was there.  Reaching past one of those adorable food sample ladies who was taking a break, she asked, "Do you like Fine Cooking?"

"Yes," I answered.  "But I've been waiting for this issue.." I commented as I began to flip through the glossy pages.

"Really?  Why?  Do you like summer recipes?" the sweet little lady asked.

"Well, yes.  But I think I'm actually in this issue..."  I mumbled as I turned even more pages.  My new friend yelped and leaned in closer to peer at the pages with me.

It didn't take long, and as I flipped to page 19, there it was.  Yep, it was me smiling back at me from the bottom of the page next to my favorite tomato salad recipe from last summer.  The little lady clapped her hands as she squealed, "That's you!!  That's really you!  You're in the magazine!"

My face flushed as another passing customer stopped and also leaned in for a look.  The little sample lady proudly put a hand on my arm and explained to the customer, "That's her!  She's in the magazine!"  At which point she and the passing customer both picked up copies to buy.

Helping myself to a copy of my own along with one for my mom, I proceeded to the checkout counter sporting what I'm sure was a very goofy grin.  Coming home, even my teenage son took a double take and commented that my 1/8 of a page was "pretty cool, but did anyone really buy that magazine?"  Chuckling, I told him I knew of at least three people who did today.  He smiled again, even gave me a little hug and said, "Not bad Mom, not bad."

A few handfuls of  cherry tomatoes get you started along with about half a can of beans.  Preferring Garbanzo Beans (chickpeas) or White Beans, we toss them with the tomatoes, add in a little onion (red, white or even scallion) and toss gently with white balsamic and a little oil.  Salt and Pepper bring out a little zing and the oiled arugula serves as a base.  Topped with a sprinkle of crumbled blue cheese, you have a bright salad singing summer's praises!

Spinach and Arugula Salad with Orange Vinaigrette

Citrus Season is in full swing here in my San Diego back yard!  I absolutely know how lucky I am to have not only a generously producing orange tree, but a lemon and lime as well.  Planted as little slips and literally arriving in quart sized cartons they have grown into wonderful producers who willingly provide us with orange, yellow and green fruits for months on end.

This year's and next year's Margaritas!

Growing up in Northern California we also had an orange tree.  I remember how my grandparents, from Minnesota, would pose by the tree on each and every visit.  Somehow though, I took those orange globes for granted.  They were always there and easy to get.  But then I moved away from home and was slapped into reality when I tasted my first store bought orange.  Blech!!  It must have been weeks old, was mushy and mealy and had absolutely no flavor.  My loving dad came to my rescue with a bag of home grown oranges and we haven't looked back!

Dad is still providing us and a good portion of my neighbors with bags of the precious citrus and has been proclaimed to have one of the best trees around!  Serving sliced oranges to the kids, I'm frequently asked, "Are these our oranges or Papa's?"  receiving a smile when I confirm that they are Papa's.  Not that our oranges are bad... his are just better.  He says it is because he talks to them... and I'm sorely tempted to take up a conversation with our tree next time I need advice.

With a bag of no less than 50 sweet, juicy oranges on our table we definitely needed a use.  My buddy Giada once again came to the rescue with her Spinach Salad and Orange Vinaigrette.  Altering it to what we had on hand, we added my current green obsession, arugula, and I couldn't help myself from topping it with a generous handful of blue cheese.  Filled with greens, pancetta, onions and oranges and dressed with a lovely orange/balsamic vinaigrette I had 6 smiling faces.  I guess I'd better go tell the tree!

 

Blue Cheese Walnut Spread

Perusing the Foodgawker site today a photo from DG stood out from the crowd.  A simple mound of cheese topped with chopped walnuts surrounded by apples.  Hmmm... a shot that definitely deserved further investigation.  The cheese turned out to be a creamy Blue Cheese Walnut Spread.   So simple, a mixture of cream and blue cheeses topped with walnuts.  As a blue cheese fan, this seemed to be something for me.

Frequently as I'm preparing dinner my husband and I will share a glass of wine along with some sort of appetizer as we rehash the day.  However, work frequently takes him away for varying periods of time and I'm left to fend for myself with no one to talk to.  Tonight was one of those nights with my love thousands of miles away in Shanghai.  Usually I don't partake in the appetizer or wine when he is gone, but this recipe looked so appealing that I couldn't resist!

30,000 feet... the road to Shanghai

A quick internet search showed numerous recipes for similar spreads, but as I read though, I kept returning to the simplicity of this one.  3 ingredients mixed together, sliced fruit and a glass of wine... what could be easier?   Loving blue cheese like I do, I did increase the blue to cream cheese ratio and decided to mix some of the walnuts into the spread in addition to adding a sprinkle to the top.  A bowl of perfectly ripe organic pears sitting on my counter waiting to be sliced filled the fruit portion and I was off to check for wine.  Scanning the wine "cellar" I chose a nice Merlot (hopefully it wasn't that expensive bottle he was saving!) and poured a much needed glass.

Spreading a bit of the cheese onto my perfect pear the aroma of the blue cheese wafted before me.  The first bite was absolutely amazing...  So much better than I had ever imagined something so simple could be!  With the holidays just around the corner, this recipe will definitely be showcased.  Perfect for the buffet table or simply a quick appetizer for rehashing the day... it's a keeper.  Good on it's own, but better shared!.