Yesterday was my 600th post! It feels so crazy to me that it has been a little over 5 years and 600 posts. Thanks for sharing this incredible journey with my family and I. Here is to 600 more!
Tomorrow at 7:09 PM EST, the sun will shine on it’s longest day and Summer will arrive. I love this day of celebration and fun, as we welcome the light back and rejoice at all that it will offer us this season. Every time the seasons change, I quickly proclaim that this one is truly my favorite, outshining the rest. I must admit that it is the change of seasons, the promise of what each one holds, that I am in love with most. I enjoy each season fully, and I am sure with equal love, but it is the transition from one to the next that leaves me feeling that this one is my true favorite.
We will celebrate quietly, as our quaint and beloved town is currently battling the largest forest fire in our state’s history. We will celebrate with cherished family crafts and traditions, a little planting (in long sleeve dress shirts no less, cause that is how every 8 and 6 year old boy enjoy getting dirty), a few songs, and lots of summer reading.
Of course no celebration would be complete without a bit of good eats. I have recently been enjoying a crisp glass of white wine and an individual veggie dip on those busy warm nights when cooking just isn’t calling my name. These can be made in advance of any party or dinner and popped in the oven just before eating. While I try and stay clear of dairy, these are worth indulging in on occasions.
Individual Veggie Dips
Makes 6-8 individual ramekins
1 (8 oz) container of cream cheese
2 tbsp. olive oil
1 small bunch of spinach, chopped
1 small bunch of kale, chopped
1 bunch of asparagus, roasted and chopped
1 head of garlic, roasted and cooled.
1 small bunch of basil, finely chopped
1 cup parmesan cheese, plus more for the tops of each
½ tsp. kosher salt
¼ tsp. freshly ground black pepper
Dash cayenne pepper
2 tbsp. whole milk
Heat the olive oil in a large skillet and sauté the spinach and kale until wilted, but still bright green. Drain and set aside.
Combine the cheeses, asparagus, roasted garlic, basil, salt, pepper and cayenne in the bowl of a food processor, and mix. Add the sautéed veggies, and pulse just to combine. Spoon the dip into individual ramekins and top with grated parmesan cheese.
Preheat the oven broiler on high for five minutes. Place the ramekins under the broiler until warmed through and golden bubbly.
Parmesan and Thyme Toasts
3 tbsp. Extra Virgin olive oil
1 tsp. chopped fresh thyme
½ cup grated parmesan cheese
Kosher salt and freshly ground black pepper
Loaf of day old baguette sliced into 1/2” slices. (We use Schar GF baguettes)
Preheat oven to 300 degrees.
Combine the olive oil and thyme.
Brush each side of the bread slices with the olive oil and thyme mixture and place them on a parchment lined baking sheet. Season with salt, pepper and top with parmesan cheese. Bake for 15 minutes, or until golden brown and crisp. Allow to come to room temperature.
* The Berry Tart recipe can be found on this post.