Share the fresh taste of summer

Life is short so don’t waste any precious time.

I appreciate the bright evening sky, the warmer temperatures and new growth. We will soon open our cottages or plan summer vacations.

In the last few weeks, our home has changed drastically. Our first baby just turned 16 and got his driver’s licence.

Having someone else in the house to help with driving is great, but how did he grow up so fast? Do you remember feeling this way with your children?

All that we can do is learn to make time for our friends and family.

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Stock dogs show off herding skills at Ag in Motion

Stock dogs draw a crowd at Ag in Motion. Border collies and other herding breeds are well known for the work they do on the farm.

While enjoying those special people in life, try these recipes.

Slow Cooker Beef

I often use a slow cooker. It is convenient, keeps the kitchen cool and prevents the meat from drying. I even haul a slow cooker to the cottage.

5 to 6 peeled and cut medium potatoes
1 large onion, cut in quarters
2-3lb. beef roast 900 g-1.5 kg
1/4 c. beef broth 60 mL
1/4 c. vinaigrette 60 mL
dressing of your choice
(I like sun-dried tomato and oregano or Greek feta and oregano)
salt and pepper

Place ingredients in a slow cooker. Cook on low for about nine hours or on high for seven. When cooking is complete and the meat has cooled, cut across the grain into thin slices. Enjoy with vegetables or in fresh buns. Serves six.

You could also roast the beef on the barbecue. Brush the dressing on the meat, season and wrap in foil and skip the broth and vegetables.

Skillet Spring Vegetables

We have a productive asparagus patch at our home and look forward to the first taste.

1/2 c. vinaigrette 125 mL
dressing of your choice
2 small zucchini, cut into chunks
2 yellow peppers, cut into chunks
1/2 red onion, cut into chunks

12 stems fresh asparagus, chopped into pieces

In a large skillet, heat one-quarter cup (60 mL) of the dressing and toss in the cut vegetables. Stir fry until vegetables are tender, but still crisp. Brush with the additional dressing if desired and serve with a meat dish.This recipe can be done along side meat on the barbecue. Simply place the vegetables on a grilling pan or foil plate brush with dressing and saute.I prefer to use the same dressing for the vegetables and meat. Serves six.

Strawberry Trifle

1 c. cold milk 250 mL
1 c. sour cream or 250 mL
plain Greek yogurt
1 pkg. vanilla instant 102 g pudding
1 tsp. grated orange peel 5 mL
2 c. whipped cream 500 mL
8 c. cubed angel food cake 2 L

4 c. fresh sliced strawberries 1 L

In a large mixing bowl, combine the milk, yogurt or sour cream, dry pudding mix and orange peel on low until thickened. Gently fold in the whipped cream. Place half the cubed cake in a large glass serving bowl. Arrange a third of the strawberries around the outside of the bowl and over top of the cake cubes. Top with half of pudding mixture. Repeat the layers once and top with the remaining strawberries. Chill for two hours before serving. Serves six to eight. Source: www.tasteofhome.

Chocolate Banana Buttermilk Cake

A taste of chocolate just makes us feel better. This is a great snack for a casual coffee party snack or in the field. Serve with fresh fruit to take some of the guilt away.

2 c. mashed, ripebananas 500 mL
2 tsp. lemon juice 10 mL
2 1/2 c. all-purpose flour 625 mL
1/2 c. cocoa 125 mL
1 1/2 tsp. baking soda 7 mL
1/4 tsp. salt 1 mL
1/2 c oil 125 mL
2 c. lightly packed 500 mL
brown sugar
3 eggs
1 tbsp. vanilla extract 15 mL
1 1/2 c. buttermilk 375 mL
1/2 c. semi-sweet or 125 mL
dark chocolate chip

To make buttermilk, add one tablespoon (15 mL) of either lemon juice or vinegar to one cup (250 mL) of milk.

Glaze:
1/4 c. semi-sweet or 60 mL
dark chocolate chips
3 tbsp. milk 45 mL

Preheat the oven to 375 F (190 C). Grease and flour a 10 inch (25 cm) bundt cake pan.
In a small bowl, mix together banana and lemon juice. Set aside. In a medium bowl, mix the flour, cocoa, baking soda and salt. Set aside. In a large mixing bowl, beat the oil and brown sugar until light. Beat in the eggs, one at a time and then add vanilla.
Blend half the flour mix and half the buttermilk into the oil mix. Add the remaining flour and buttermilk. Fold in the bananas and one-half cup (125 mL) chocolate chips until well combined. Pour the batter into the prepared pan.
Bake for approximately 50 minutes or until a toothpick or skewer comes out clean. Cool the cake for at least 30 minutes and turn out onto a plate.
For the glaze, place the second amount of chocolate chips and the milk in a microwaveable bowl. Cook on high for approximately one minute, and whisk until smooth. Drizzle over cake.

Source: www.inspired.ca.