If you ever had any doubt you could make a crepe, I’ve got good news: If you can make a pancake, you can make a crepe. In fact, I don’t make a very good pancake (in other words, I’m horrible at it), but for some reason I can fry up a batch of crepes in no time. Crepes are the ultimate no fuss food. First of all, the batter comes together in about two minutes in a blender. It has to rest for at least half an hour before cooking, but I’ve let the batter sit for two days in the fridge before using, just because I got sidetracked with other shiny objects. While the batter is resting, the asparagus can be tossed in the oven for roasting, and the cheese sauce (also super simple) can be put together. If you’ve got a good non-stick skillet or cast-iron pan, your crepe cooking will be a cinch, and each one only takes about a minute or two to make. The end result is a light and beautiful bundle with plenty of fresh asparagus and just the right about of what you will swear is cheese fondue, which happens to be something I cannot resist. Fill them, bake them, and chow down. You will be very proud of yourself, as well you should be.
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It is often said that ingredients from the same region naturally go well together. Such is definitely the case with salmon and blackberries. In this recipe, we season fresh salmon filets with salt and white pepper, then drizzle with olive oil and either grill or oven roast. When ready to serve, we drizzle with a rich and savory blackberry sauce that has been infused with fresh lime and ginger, and add a nice scoop of Garlic Dill Compound Butter….just think about that melting all over the salmon OH MY! Grab a napkin!!
FINALLY!!! Our tomato harvest is in full swing, bushes are loaded, and they are demanding attention. If you are in the same boat as I am, here is an answer to your dilemma. I have canned tomatoes for nearly forty years, and was desperate to find an easier, less messy and time consuming way to deal with them. Enter our two ingredient, slow cooker tomato sauce – truly the easiest and most delicious tomato sauce I’ve ever eaten. Throw it into a crockpot, and after it’s cooked down by half, blend the living daylights out of it, and freeze. No seeding, no peeling – just pure tomato.
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Quiche is kind of a lost recipe, and I’m not sure exactly why that is. For sure, it’s a rich indulgence you probably won’t want to eat every day, but there are times when it’s a perfect remedy to right what is wrong in our worlds. Here’s my attempt to make it summery, and to lighten it up quite a bit. You will notice the standard piecrust that is traditional in these matters is missing – its just not my thing and makes me feel like too big of a food sinner if I eat it. In its place is a fairly thin, savory bottom crust made of grated Parmesan cheese and panko breadcrumbs. The inside is creamy with farm fresh eggs, half&half, and more herbs than you can shake a stick at. There is also a treasure trove of roasted zucchini and sautéed peppers and green onions. I’ve thrown in enough Jarlsberg and Mozzarella cheese to add that gooey element that is necessary in these matters. Finally, there’s an herb garden pesto you can drizzle on right before you dive in that give just the right amount of fresh, lemony kick to make every element sing at the top of its lungs together. I’m diggin’ it. 
I’ll let you in on a little secret…of all the tons of appetizers I have made in my day; this is hands down the favorite of everybody. A lot of other smoked salmon recipes call for both a brine and a rub before smoking, but that just seemed like way too much work, so I just decided to combine the brine and the rub ingredients into one easy step. And here you have it. Don’t have a Smoker? No problem. You can easily turn your charcoal or gas grill into a smoker that will work beautifully, and I’ve included some ‘how-to’ links so you can check it out. You might want to make twice as much as you think you’ll need. If your guests are anything like mine, this will be gone within minutes of setting it out – my guests have no shame.