Holidays, memories and traditions

Labor Day Weekend brings memories of my childhood… it was a weekend where we often stayed at home (as memory serves me); for Daddy was not fond of crowds when camping.  And with school typically starting the day after – it was a weekend of relaxing and enjoying those last moments before the bell rang!  Mama favored burgers anytime - but especially on holidays, and while I am no longer a carnivore – I still find a way to honor holiday weekends with some of her favorite foods.  Burgers, watermelon and potato salad and the obligatory potato chips, BBQ flavored (what else?).  Our most favorite brand is Granny Goose from Hermiston, Oregon.  It is safe to say that double carbs can be (and are) a bad thing, but then, what are holidays for, but to be a bit over the top.  For me, the chips are an indulgence, as they are not something we eat regularly, and the potato salad is for my favorite Mr. Potato Head (aka Johne).

As our families/friends are spread far and wide across the country, John and I pretty much favor the same concept and tradition of my parents; we like to stay close to home, enjoying the quiet solitude of our 5+ acres and our great Cascade mountain views.  The aspen trees (now 10 years old!!) provide an abundance of shade on our deck, and it is great to sit on the glider, read and listen to the birds and the quiet.   We feel fortunate each day to wake up and enjoy the pleasures of our lives and our home.

Monday is our traditional popcorn/ movie at home date night –  so we did our Labor Day burger fest and our “holiday” fare today.   We have discovered a FABULOUS vegetarian burger… at where else but COSTCO!  Black bean, rice and chipotle… truth be known, this is one of the best veggie burgers EVER (go ahead you carnivores, moan and groan in disgust but yeah baby, these are beyond tasty and EXCELLENT!)  Tonight’s potato salad: roasted red potato and grilled corn version, BBQ chips (of course), watermelon (also from Hermiston, land of wonderful melons!) and for desert a crisp, containing the last of the rhubarb, ginger gold apples, marionberries with lemon zest and ginger.   YES! Eating well and healthy is how we live – and thank goodness for daily morning walks and yoga.  Recipes for both the potato salad and the crisp as follows:

Roasted Red Potato and Corn Salad

Ingredients

·         3 pounds unpeeled mid -sized red potatoes cut in half and then bite size pieces

·         1 red bell pepper/ julienne strips

·         3 ears of corn (remove silk but leave husks on and soak in water for at least one hour)

·         2 – 4 tablespoons of olive oil

·         5 green onions chopped

·         Sea salt / fresh ground multi colored pepper

Dressing

·         1/3 cup mayonnaise

·         1/3 cup fresh yogurt (I make my own)

·         2 tablespoons Dijon mustard

·         1 – 2 teaspoons horseradish

·         3 cloves garlic

·         ¼ cup of fresh chives

·         2- 4 fresh basil leaves cut chiffonade

Preparation

·         Heat the barbecue (400 degrees)

·         Cook the corn (husks on) for approximately 20 – 30 minutes

·         Remove from barbecue, cool and remove corn from husks

·         In a large bowl, toss the potatoes and red pepper with the olive oil/ salt and pepper

·         Roast the potatoes on the barbecue for approximately 35 – 45 minutes until golden brown

·         Prepare dressing while grilling corn/ potatoes

·         Once potatoes are done (and still warm) add the corn, green onions and the dressing. Toss together well and let cool to room temperature. Once cooled refrigerate before serving.  Can be refrigerated up to 5 days. 

Rhubarb, ginger gold, marionberry crisp

Ingredients

·         4 cups of rhubarb, chopped into bite size pieces

·         1 ginger gold apple, chopped

·         1 cup of marionberries (can use frozen or fresh)

·         ¼ cup of candied ginger

·         2 tablespoons of fresh grated ginger

·         ½ lemon – juiced

·         ½ lemon peel zest

·         ¼ cup agave syrup (this is a matter of taste in relationship to the tartness of rhubarb) can use more

·         Mix above ingredients together

·         Place mixture into a 9 inch baking pan (I use my favorite Emile Henry 9 inch pie pan)

Topping

·         1 cup spelt flour

·         1 cup oats

·         1 cup brown sugar

·         1 – 2 tablespoons cinnamon

·         2/3 cup unsalted butter

·         Mix flour, oats, sugar and cinnamon together 

·         Add the butter in until the mixture has the appearance of lumpy cornmeal

·         Sprinkle the topping over the fruit mixture

·         Bake at 400 for 30 – 40 minutes until mixture is bubbling

Cool - serve with ice cream or frozen yogurt.  Also great for breakfast topped with yogurt.   

BUT!!!  Most important of all ~~ enjoy with loved ones, family and friends.