Tag Archives: summer

Summer Corn Chowder

Happy Back to School Day to all the parents out there! All too often we celebrate the fresh starts, new classes and that whole importance of educating our youth when in reality we should be celebrating the fact you just survived three months of 24-hour parenting without the assistance of teachers. So let’s take a moment to pat you on the back for making it through. And another one for the kind teachers who are going to take over from here for you.

I remember my first day of sixth grade like it was yesterday. We had just moved to a new neighborhood and not only was I starting a new school, but I was starting public school for the first time after attending a Montessori school since I was two. I was nervous, but I had a great set of friends and a brand new coordinating Limited Too top and shorts to wear with my Birkenstocks so there wasn’t much that could cramp my style. We snapped first day photos that wouldn’t be developed for weeks, took turns guessing who would be in our homeroom and waited for the bus to show up.

The bus never came.

My first day of sixth grade didn’t happen because some high-schooler slashed the bus tires of nearly the entire fleet. So we settled for an extra day of summer break and a few quotes in the local newspaper. Perks of having a former reporter in the family I suppose.

This recipe has little to do with Back to School time but it would be a good one to add to your rotation as a quick go-to dinner. It doesn’t require the time a lot of soups take and it’s light enough to enjoy even in the summer heat. I used shrimp in this version, but you could add crab or remove the seafood altogether if you have a picky eater in the family.

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Shrimp and Corn Chowder
-adapted from Cooking Light

  • 4 slices Canadian bacon, diced
  • 4 green onions, sliced
  • 1 TBL thyme
  • 3 garlic cloves, minced
  • 1/4 C flour
  • 2 1/2 C low-fat milk
  • 1 1/4 C unsalted chicken stock
  • 1 tsp Penzeys Forward seasoning
  • 1/4 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1/8 tsp ground red pepper
  • 1/2 pound uncooked fresh shrimp, peeled and deveined
  • 1 (12-ounce) package frozen sweet corn

In a small prep bowl, set aside two tablespoons of chopped green onions.

In a dutch oven, cook Canadian bacon over medium heat until crispy. Remove and place on paper towel to absorb extra grease.

Add green onions, thyme and garlic to pan and saute for 2-3 minutes. Spoon flour over onion mixture.

Add milk and chicken stock and bring to a boil. Lower heat and simmer for another 5 minutes or so.

Add seasoning, salt and red and black pepper.

Add 3/4 of the corn and half Canadian bacon pieces to the broth. Cook until corn is heated through. Using an immersion blender, cream corn and bacon to thicken chowder. Once pureed, add remaining corn and shrimp. Cook for another 5 minutes or until shrimp is done.

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Garnish chowder with remaining bacon and green onions.




Panzanella Salad

Considering I’m a true adult now and all, I figured I should start expanding my salad repertoire and get a little fancier.

Just kidding. I just had some rock hard bread that I didn’t want to go to waste.

Truth is I love carbs as much as the next runner gearing up for a big race, but when it comes to my salad, I’d rather have a side of bread to accompany it than to have it mixed in. But this. This crunchy, grainy goodness is worth a try.

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Panzanella Salad

  • 1 C mixed greens (arugula, spinach, etc)
  • 2 C cubed day old bread (I used half of a loaf of Trader Joe’s multigrain ciabatta)
  • 1 large tomato, chopped
  • 1/4 C cucumber, sliced
  • 10 fresh basil leaves, chopped
  • 1 TBL feta cheese
  • 2 TBL thinly sliced red onion


  • 1 tsp spicy brown mustard
  • 2 TBL champagne or cider vinegar
  • 1 clove fresh garlic, minced (can sub garlic powder)
  • olive oil
  • salt
  • pepper

In a large bowl, combine mixed greens, tomato, cucumber, red onion, basil and feta. Set aside.

In a skillet or dutch oven, heat olive oil over medium heat. Add bread cubes and toss until crispy and brown.

Whisk vinaigrette in a small bowl.

Toss all ingredients together and let sit for 10 minutes or so to let flavors combine.

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panzanella salad recipe, salad, italian, bread, summer, vinaigrette, recipes,


A great lunch for a warm summer day. Enjoy!

Approaching 30

Do you know how hard it is to write a recap of a weekend you aren’t ready to let go of yet?


Chicago had everything going for it this weekend. Great food, perfect weather, a music festival that keeps hundreds of thousands in Grant Park so you can enjoy the rest of the city crowd-free and a surprise birthday party with nearly all of my friends and family.

Wait, what?

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I flew back to Chicago this weekend to celebrate one of my best friends and former roommate at her baby shower.


I was expecting to cuddle a few babies, hoping to catch up with my Chicago friends and planning on eating as much ethnic food as I could to get me through until the next visit. I love your sunshine Florida but nothing compares to Chicago for food.

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We decided on a small get-together Saturday evening to make it easy on the new parents in the group, not much changing from our parties of the past except an inverse ratio of sip cups and flip cups and a universal awareness of the potential of finger pinches and stair falls.

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I was thrilled that all of my friends made the effort to come over with their kids, especially considering bedtimes might be off and meltdowns might occur. And I was pleased yet confused to see each of them show up with a dish to share, while I the out-of-towner had nothing to contribute to the cause. If you know me well you know how much something like this troubles me.

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I was completely content and happy, enjoying a perfect summer night with some of my favorite people when my mom walked onto the deck, followed by my sister, Owen and Jake. Dad would show up a few minutes later in typical Murf fashion as I tried to quell my tears and perspiration from the shock.

I flashed back to my 15th birthday when after finishing a family dinner at home, I was told I had a present in the basement that I should go “check out.” I embarrassingly descended the stairs to be greeted by my closest Freshman guy and girlfriends who were waiting to surprise me, each adorned with a different color plastic lei. I was equal parts mortified and excited. Mortified that they had been waiting in my wood-paneled basement throughout dinner and excited to jam out to some TLC and BSB songs for the rest of the night. 

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The good news about approaching 30 is that selfless acts of kindness no longer embarrass you.

The bad news is they make you sob uncontrollably.

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A good friend is someone who lets you believe you are celebrating her all weekend and then goes and throws a surprise party for you along the way. Or someone who with her own family in town and a 4-week-old baby, coordinates cake and fruit platters to celebrate. The one who sits in traffic longer than the party probably lasted to be there. The one you’ve known since you were 10 who was in attendance for the wood-paneled basement surprise and just hours ago returned from a cross-country flight back from California with a toddler.

Note: the husbands, too. Even though I didn’t get any photos of any of them, they deserve a little credit as well. 

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And a great family. A great family will detour their way through the northern part of the state and back, spend the better part of the day at LegoLand and then trek all the way into the city just to be there to celebrate with you and your friends. On Lollapalooza weekend no less.

These people and that city make it hard for a girl to recap a weekend she wishes she was still in the middle of.

Nonetheless, I’m feeling pretty good about this whole 30 thing.

Currently I’m…

In the middle of a full-on middle school crush with The Mindy Project. It’s been about 4 years since I had sophisticated TV equipment so I’m on technology overload as of late. How did I go so long without this show in my life and why can’t all OB/GYNs be that funny?

Finding it hard to concentrate on much else besides my trip to Chicago this weekend. Don’t get me wrong Florida is sunshine and blazing hot temps and all but I can’t wait to get back to the city and catch up with my friends and celebrate their offspring. After this past winter, I feel like I’m entitled to enjoying above freezing temps with the people I suffered alongside.

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Wondering how my dog is more proficient in yoga poses than I am. Here I am practicing three times a week in a studio and all I have to do is pull out the vacuum for him to do a perfect downward dog. I’m going to see if my teacher will let us try out the “twisted swissy” next class.

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Really starting to feel my age. According to this Health survey, my true age is only 25.6, but if you ask my joints, I’m feeling a wee bit older than that. It seems fitting though, to start a glucosamine supplement just a week before your 30th birthday, doesn’t it?

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Really wishing I wouldn’t have thrown away the rest of Matt’s birthday cake last week.

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Willing to grill just about anything if it means avoiding using my stove these days. Last night we did an entire meal on the grill and I’m not upset about it. Not one bit. We even swapped out a salad for grilled romaine just to keep it simple. Just kidding, we did it because I was too lazy to chop up the other ingredients.

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Grilled Shrimp with Chimichurri

  • 1 C parsley, rinsed and patted dry
  • 1 C cilantro, rinsed and patted dry
  • 2-3 cloves garlic
  • 1 tsp ground red pepper
  • 1 tsp oregano
  • 1/4-1/2 C olive oil (I kept mine more acidic than oily)
  • 4 TBL fresh lemon juice
  • 2 TBL red wine vinegar
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1-2 TBL water (if needed)

Place all ingredients except oil and water into a food processor. Add oil slowly until it reaches pesto consistency. Since we were originally planning on using this as a steak marinade, I made it lighter on the oil. Good news, it’s great on shrimp too.

Peel and devein uncooked shrimp and place on a metal skewer. Heat grill to medium. Baste chimichurri on shrimp towards the end of the cooking process.

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We got two uses out of this batch. The first night for shrimp and whitefish tostadas and the second for skirt steak and shrimp the next night.

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And in celebrating for Matt’s trip to Mexico we washed them down with a two-ingredient margarita I hacked up just before we sat down. Still on that lazy cooking kick if you can’t tell.

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Two-ingredient Margarita

  • La Croix Lime
  • Tequila
  • Fresh Lime juice
  • Honey or agave
  • Salt

OK so I lied about the two ingredient part but in reality you can just make this with tequila and La Croix. The fresh lime juice and sweetener just helps it taste a little more traditional. The key here is using a good tequila. The stuff so good it doesn’t even taste like tequila, tequila.

I get bored talking to myself all the time. What are you currently into?

Have a great day!

Tabbouleh Salad and Sangria

Before I share with you a super easy salad recipe that goes great with blazing hot weather, I want to give you a quick rundown of some observations from the weekend.

Bridge runs are for the birds

On Saturday mornings, we like to take Finn down to a park along Sarasota Bay where he can play with other pups, swim and run around for the 15 minutes it takes him to be completely exhausted and ready for a nap.

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🎶down by the bay🎶

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If I’m not rolling solo, Matt and I like to take turns going up to the Ringling Bridge and running it for a quick and ridiculously exhausting workout. I thought the humidity and heat would be the toughest part about running in Florida but bridge running in hot and humid temps might just be my worst nightmare. So if you’re looking for a quick workout, go find a long bridge and run across it.

Not all movie theaters have two entrances.

Matt and I went to see Tammy this weekend and after arriving at the show during the previews we were faced with the dilemma of choosing which side of the theater to enter and find a seat. We hesitated briefly and both decided left would be the way to go. As Matt so eloquently pointed out, “All of America goes right.” So we opened the door to the left and walked into a utility closet. We laughed. Harder than we did for most of the movie so go ahead and save your $10 and wait until it comes out on DVD.

Ice Deli should exist in every city that I live. 

Need I say more?

Summer is meant for cold salads.

After making and eating Matt’s birthday cake all week, I’ve been sort of lazy on the cooking front. Loads of butter will do that to a girl. And whenever I’m feeling lazy as a cook I make a big batch of quinoa or other grain salad and eat it for every meal until it’s gone. You should, too.

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Tabbouleh (bulgur) salad

  •  3 Cups cooked bulgur (I use the 10-minute bulgur from Trader Joe’s)
  • 1/3 C tomatoes, chopped
  • 1/3 C cucumber, chopped
  • 1/4 C red onion, chopped
  • 1/4 C celery, chopped
  • 2-3 TBL crumbled feta
  • Cilantro, chopped
  • Parsley, chopped
  • fresh lemon juice
  • salt/pepper

Cook bulgur according to package directions. Let cool.

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Chop vegetables. Add to bulgur once it is cool. Add lemon juice, salt and pepper to taste.

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Eat it straight from the bowl, put it on a bed of spinach with a little balsamic vinegar or serve it with a piece of fish for a complete meal.

And while we’re on the lazy front, I was messing around this evening and tested out a two ingredient sangria recipe for you. It was pretty tough. It took me about 30 seconds to pull a bottle of merlot out of the fridge and consider what would happen if I poured some San Pellegrino Limonata into it. By golly it worked. Chop up some apples and you have an individual serving of a decent sangria on your hands.

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Two recipes so easy you’ll have no excuse to cook this week.

Running in a humid climate

Hey remember when I used to run outside?

I don’t.

OK so I do remember it, but I also remember it being much more enjoyable. I was back in Illinois a few weeks ago and got a chance to run on the trail near my parents house. The weather was perfect. I could actually breathe. And for the first time in a long time I remembered how much I love to run outside.

To be honest, I can probably count on both hands the times I’ve run outside since we moved to Florida. If it’s not the heat it’s the humidity. And the humidity is usually preceded or followed by a pop-up thunderstorm that comes out of nowhere. We’re talking nowhere folks. This morning as Finn and I attempted to go out for our morning walk the sun was shining. The sun was shining, the skies were blue and it started pouring.

But yesterday morning there was a break in the heat so I headed out for a run as the sun was coming up, knowing that as soon as it did I’d probably pass out on the side of the road. I got four miles in and was pretty happy with it. And along the way I thought about the various mental and physical adjustments you have to make when you run in a new climate.

Don’t try to be a hero.

Who cares if you limped ran through 26.31 miles last October. When it comes to running, weather can be a huge factor. One that makes every training session unique. I’ve had days where I felt energy like never before, only to bonk 2 miles in. And I’ve had days where it took everything in my to agree to 1 mile only to breeze through 4. There are so many factors that come into play when you are running outside you can’t possibly meet your expectations every time. As the most covered song by bloggers and 5 year-old girls alike says, “Let it Go.”

You can walk if you want to. 

I say this even though it still kills me to actually do it. I’m as competitive as they come so even on runs by myself I try to justify reasons I can’t stop to catch my breath or stretch my legs. Human bodies are pretty special, but even they take a little time to acclimatize to changes in weather and environment. If your body is telling you to slow down, (and we’re talking really telling you not just whispering from 500 yards behind you telling you) stop and walk for goodness sake. The reality is that you still have to make it home don’t you? Slow down and recover. No one’s chasing you. And if they are don’t stop. Don’t slow down. Kick it in a little more why don’t ya?

Wear a heart rate monitor.

Remember what I just said about slowing down when you feel like you need to? Well wearing a heart rate monitor can help you make that decision more accurately. Running may seem like a fairly physical feat, but if you’ve ever been out on a run solo and find your motivation lacking, you’ll quickly realize how mental the feat really is. Wearing a heart rate monitor well allow you to match the way you think you feel to how hard you are actually working. Seeing those numbers gets you out of your head and helps you have a more efficient workout.

Bring water.

Oh just bring it. Even if you’re too proud to. I used to play by the rule that if it wasn’t over 6 miles, I didn’t need water. And while that’s sort of true, (you should be hydrated enough to exercise for 45 minutes without water) when your running in high heat and humidity I think you should throw that rule into the ocean. Heat and humidity can prevent your body from releasing heat as efficiently so by the time you realize you are dehydrated it could be too late. If you don’t like carrying water with you, plan an out-and-back route where you can leave it halfway. It’s only cumbersome for the first few minutes but if you don’t have it, everyone you pass will look like a giant jug of Gatorade or the Kool-Aid Man and you’ll seriously consider tackling them.

Mix it up. 

So you’re not going to get the mileage you thought you were because of the weather conditions. Mix it up. Do a set of walking lunges. Throw in some body weight squats, high knees or butt kicks. Alternate sprinting and walking as you make your way back. Yes, people may look at you funny, but it’s likely that they are really just picturing you as the Kool-Aid Man because they are just as thirsty as you are.

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Classic Greek Salad

When it comes to the salad game, I’m pretty traditional. Most days, I settle for a classic mixed greens salad with cucumber, tomato and a balsamic vinaigrette of some sort and I never get tired of it.

Every once in a while though, a girl needs to mix things up. So now that Greece is out of the World Cup (yes I know the U.S. is too) I am able to re-introduce international foods into my diet without backhandedly supporting opposing teams. It will however, be a long time before I can look at a Belgium waffle the same way again.

Just kidding. I love waffles.

Anywho, I’ve got a Greek salad recipe for you today. Simple. Classic. Sour. All things that make up a great salad in my opinion. Why I feel the need to tell you it’s in my opinion when it’s written by me on my blog I don’t know. Maybe you like sweet salads? If so that’s cool. You just won’t want to eat this one.

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Classic Greek Salad

  • 1 bunch Romaine lettuce, rinsed and chopped
  • 1/4 C chopped cucumber
  • 1/4 C red onion, sliced
  • 2 TBL crumbled feta cheese
  • 2 TBL chopped pepperocinis
  • Handful chopped and pitted kalamata olives
  • 1/4 C chopped tomatoes

Add all of the above ingredients to a large mixing bowl. Toss. Set aside.

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Greek Salad Dressing

  • 1 clove garlic, minced
  • 1 tsp spicy brown mustard
  • 4 TBL red wine vinegar
  • 1/2 tsp oregano
  • 1/2 tsp kosher salt
  • black pepper
  • 4 TBL olive oil (I use less but it just depends how you like your dressing)

In a small bowl, whisk garlic, mustard, vinegar and spices together. Add olive oil and whisk until combined.

Dress salad lightly and then add more as needed. Plate and serve.





We’ve got the beets…and cocktails

Growing up, my only experience with beets was when Doug Funnie had them perform on his show. What can I say the 90s were weird.

Other than that, I just thought beets were a cranberry-looking vegetable that I avoided at salad bars as a child. It wasn’t until I had what I refer to as a proper beet salad that I realized how tasty these earthy vegetables can be. In case your wondering, proper beet salads include leafy greens and goat cheese. The more the better.

Last weekend, we picked up some fresh beets at the farmer’s market so I’ve been wanting to cook up a batch to use on salad throughout the week. I typically roast them, but this time I boiled and marinated them and I’m pretty happy with how they turned out.

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Pickled Beets

  • 2-3 large beets
  • 1/4 C cider vinegar
  • 1 TBL sugar
  • 1 TBL spicy brown mustard
  • 1 TBL olive oil
  • salt and pepper

Remove beet greens (great in other dishes). Chop off ends and slice beets into quarters. In a large pot, bring beets and water to a boil. Boil for up to 30 minutes or until tender. Peel, drain and rinse with cold water.

In another bowl, mix marinade. Pour over beets and let sit at room temperature for at least 30 minutes. Chop into smaller pieces. This makes enough for at least a week’s worth of salads.

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Beet Salad

  • Arugula
  • Goat cheese
  • pickled beets
  • chopped roasted or marcona almonds (optional)

Grab a plate and start with a bed of fresh arugula. Add some soft goat cheese and top with beets and almonds. I like to pair mine with a slightly sweeter than normal balsamic vinaigrette to offset the sour in the cheese and beets.

And what better to serve with a light summer salad but a fresh cocktail?

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I love a good moscow mule. And since we are technically living in the south now, I thought I’d put a southern spin on the traditional moscow mule. I realize that there’s “the south” and then there’s Florida but just throw a Midwesterner a bone here would ya?

Sweet Tea Moscow Mule

  • 1 part sweet tea vodka
  • 2 parts ginger beer
  • Lime Juice

Grab a mason jar and a fun straw. Sweet tea vodka doesn’t taste as strong so you can be a little generous on your pour. Or maybe that’s just me. Either way give it a solid pour. Top with ginger beer and enough lime juice to cut the sweetness.

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You can easily swap out regular sweet tea for vodka or unsweetened tea for that matter. Either way it’s a refreshing drink as the temperature heats up, or in our case, heats up more than you think temperature could possible heat up.


Mango salsa for the win

One of my favorite things about cooking is the way that a recipe can evoke emotions and memories from your life. Recipes can bring you back your childhood, where you had nothing else on your agenda but to spend Saturday mornings baking cookies with your mom in a 1970-style wallpapered kitchen. They can take you back to that first meal you shared with your significant other, even if it was heavy on the booze and light on the food. And they can stir up the happiness you felt during the countless holiday parties where you and your best friends shared signature dishes in celebration of the season.

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Did you know my mom was a food columnist? Me neither.

Food can be so much more than just fuel.

I had a food moment last night when I decided to make a batch of mango salsa for dinner. It isn’t the making for a Lifetime movie or anything, but as I sliced the mangoes and mixed up the ingredients, I was instantly reminded of the summers of the past several years where I made this simple recipe nearly every time I could get my hands on some ripe mangoes.

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One of the things I’m really excited about our move to Florida is access to fresh fruits and vegetables throughout the year. Whereas in the past, I hit the mango salsa train hard for the few short months we had access to the fruit, I can already feel it coming back into rotation and it’s still early in the season. This is a super simple recipe as it only has 5 ingredients and it can be served over grilled fish, on top of turkey burgers or just with chips.

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5-ingredient Mango Salsa

  • 2 ripe mangoes
  • 1/4 C red onion, chopped
  • 6 grape tomatoes, chopped
  • Cilantro, chopped
  • Lime juice

In a medium, bowl, mix sliced mangoes (tutorial here), onion, tomatoes, cilantro and lime juice. Add a little kosher salt to bring out the juice.

Told you it was easy.

And because she’s one of my most loyal blog followers, I’d like to give a birthday shout out to my friend Trista today. Happy Birthday! I made you some mango salsa. You just have to come down to Florida to get it.


Have a great day!





Summer Spaghetti

I told you I would share a recipe with you in my IKEA post earlier this week as proof that I actually do cook real meals every once in a while. It’s true. I’ve been slacking on my recipe posts the past few months. You probably think all I do is run and spend time with my dog, which is true. I just haven’t had the motivation lately to cook. I blame the fact that my AC was on the fritz for the last 6 days so the thought of turning on any sort of appliance that would radiate heat scared me. But then that would only have me covered for 6 days of not cooking and we all know it’s been far longer than that.

Am I the only one out there who completely loses their motivation for cooking once the summer comes around? In case I am, I’ve come up with a short list of reasons why cooking in the summer is more difficult than other seasons:

  1. You spend less time inside. Less time inside means less time staring at your fridge, browsing recipes on your iPad or drooling over Giada’s latest arugula pesto, ricotta and smoked mozzarella pizza.
  2. Patios. I have an overwhelming love for al fresco dining. And while I do have a small balcony with a table set for two, the idea of sitting outside on a patio somewhere in the city, people watching and enjoying a nice meal just makes me happy. I love me some summer in the city.
  3. The days are longer. Longer days equal more time spent doing things other than cooking. Longer runs, longer walks with the dog. Did I mention that I haven’t been doing much other than those two things lately?
  4. I’m a little over halfway through marathon training. See #3.
  5. Warmer temps. I can put warmer temps on my list because we are finally back up in the 80’s after several weeks of record low temps here in Chicago. As the weather warms, I’m less likely to cook a complicated recipe or turn on my oven. My go-to summer meal? Salads. Every kind of salad. And if I’m feeling really crazy I mix it up with some cold quinoa salads. Everybody’s doing it.
  6. We grill everything. Fruit, pizza, fruit pizza. And while I do still consider grilling a form of cooking, it doesn’t exactly lead to a backlog of recipes to share with all of you.
  7. Most of my recipes are baked goods. I bake less in the summer. ‘Nuff said.

And so you have it. My justification for my lack of recipe posts this summer. I considered what kind of transition I could use to justify why after all of these reasons, I decided to make a hearty yet light summer spaghetti with meat sauce this weekend inside an AC-less condo, but there really isn’t one. My boyfriend said spaghetti with meat sauce sounded good in the midst of assembling my new living room furniture. And when it comes to manual labor, I’m happy to provide a meal as payment.

will assemble furniture for food sign

To make the pasta a little lighter, I made my own sauce from scratch and incorporated some fresh veggies. I also substituted turkey for beef and served it with a light and summery salad. Bear with me on the recipe. I made it up as I went along.

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Summer spaghetti with meat sauce

  • 1/2-3/4 lb extra lean ground turkey
  • 1 28 oz can crushed tomatoes (+ 1/2 C water to thin)
  • 1-2 shallots, diced
  • 2 cloves of garlic, minced
  • 1 tsp seasoning (I use this)
  • 1/2 C zucchini, chopped
  • 1/2 C carrots, chopped
  • 1/2 C chopped fresh tomatoes
  • 1-2 TBL red wine vinegar (sub 1/2 C white wine)
  • salt and pepper to taste
  • 1 TBL brown sugar
  • 1-2 bay leaves
  • 1 tsp tomato paste
  • 1/2 tsp each of oregano, parsley and thyme

Heat dutch oven over medium-high heat. Drizzle 1 tsp of olive oil into pan. Cook turkey until brown. Add garlic and onion and seasoning. Add carrots and zucchini and saute for 1 minute. Pour in crushed tomatoes, red wine vinegar, tomato paste and water. Add bay leaves and herbs and simmer for at least an hour. Add salt, pepper and brown sugar to taste. I’m sure I’m missing a few ingredients, but that’s the fun in cooking. You get to make things up as you go along and hope that they turn out tasty.

While sauce is finishing, cook 1 package whole wheat spaghetti and prepare salad.

summer arugula salad with balsalmic and parmesan
Summer arugula salad with balsamic and parmesan

  • Arugula and mixed greens
  • 1/4 C cherry tomatoes, sliced
  • 1/4 C cucumber, sliced
  • 1/4 C mushrooms, sliced
  • 1/4 C avocado, sliced
  • 3 TBL balsamic vinegar
  • 1/2 tsp dijon mustard
  • honey
  • salt and pepper
  • shaved parmesan

To make dressing, combine balsamic, mustard, honey and salt and pepper. Dress just before serving.

summer arugula salad with balsalmic and parmesan

Once pasta is cooked, top with sauce and garnish with freshly shaved parmesan. Note: this recipe makes a lot of sauce. You can freeze the extra or serve it over spaghetti squash or other veggies later in the week.

whole wheat spaghetti vegetables turkey meat sauce simply social blogI hope you enjoy are able to get out and enjoy some al fresco dining this weekend. Whether it’s outside at a state fair or on a patio in the city, be sure to get out an enjoy the weather. And people watching. As for me, I am beyond excited to spend the weekend in Nashville with some of my best friends. Seriously though.

Hopefully I’ll have a nice recap for you early next week of all of the food, fun and music. Have a great weekend!