CHEERS TO THE FIRST DAY OF SUMMER (and HONORING FATHER'S DAY)! ~ CHIVE BLOSSOM OMELET

"A simple enough pleasure, surely, to have breakfast alone with one's husband, but how seldom married people in the midst of life achieve it."

~ Anne Morrow Lindbergh

CHIVE BLOSSOM OMELET

~ A seasonal treat captured when chive blossoms first bloom

4 fresh organic eggs

4 Tbsp. sour cream

pinch of coarse salt and freshly ground black pepper
2 tsp. fresh chopped parsley
1 Tbsp. fresh chopped chives
2 Tbsp. unsalted butter
12 rinsed & patted dry chive blossoms

• Lightly beat eggs, sour cream, salt, pepper, parsley and chives.
• Preheat omelet pan and melt butter. Pour in egg mixture and leave undisturbed until omelet begins to set. Lower heat and, tipping pan slightly, lift edges to let uncooked egg run underneath.
• When omelet is firm, sprinkle with chive blossoms and fold in half.
  
  
  
  
  
  
  
  
  

JUNE 'SIMPLE ONE PLATE SUNSET SUPPER' ~ WILD ALASKAN SOCKEYE SALMON with MAPLE LEMON GLAZE

"I wonder what it would be like to live in a world where it was always June."

-  L. M. Montgomery

Nearing summer solstice sunset ~

(Hubbard Lake, MI)

WILD ALASKAN SOCKEYE SALMON with MAPLE LEMON GLAZE

~ Perfect 'Simple One Plate Sunset Supper'

For each pound of salmon:

2  Tbsp. fresh lemon juice

zest of 1 lemon

2  Tbsp. Maple Syrup

1  Tbsp. white balsamic vinegar

1  Tbsp. extra-virgin olive oil

freshly ground black pepper

touch of coarse sea salt

• Combine lemon juice, zest, maple syrup, vinegar, and olive. oil. Pour over salmon and marinate at least 30 minutes. 
• Remove from salmon from marinade. Place marinade in pan and reduce until beginning to slightly thicken. 
• Sprinkle salmon with pepper & salt and grill, depending on thickness, until desired doneness and flakes easy.  

Wild Alaskan Sockeye Salmon with Maple Lemon Glaze

and Baked Sweet Potato with Sour Cream & Fresh Chives

WITH THOUGHTS OF COMING SUMMER ... HONEY LIME & SRIRACHA CHICKEN SKEWERS

"If a June night could talk, it would probably boast it invented romance."

 ~ Bern Williams

Perfect evening for romantic supper ... 

'Remains of the Day'

(Hubbard Lake, MI)

HONEY LIME & SRIRACHA CHICKEN SKEWERS

~ Perfect 'Simple One Plate Supper' for a sharing lovely evening with friends.

 (from Once Upon a Chef - http://www.onceuponachef.com)

3  Tbsp. Soy Sauce

1/4  Cup plus 2 Tbsp. honey

1 Tbsp. vegetable oil (I used extra-virgin olive oil)

1  tsp. lime zest, from one lime

3  Tbsp. fresh lime juice, from 2 limes

4  peeled and chopped garlic cloves

1  1/2 square inch piece roughly chopped fresh ginger

1 1/2 Tbsp. Sriracha Sauce

1  1/3 tsp. salt

2 1/2 pounds boneless skinless chicken (thighs) breasts, trimmed and cut into 2-inch chunks

2  Tbsp. chopped cilantro, plus more for garnishing platter

Limes, sliced into wedges for garnishing (optional)

Note: We also added fresh mushrooms, onion wedges, and tomato wedges to the skewers)

• In blender, combine soy sauce, honey, oil, lime zest, lime juice, garlic, ginger, Sriracha and salt. Blend until completely smooth. Pour 1/2 cup of marriage into small bowl; cover and refrigerate until ready to serve (this will be your sauce).
• Combine chicken and remain marinade in large Ziplock bag and seal tightly. Place in bowl (in case of leakage) and marinate in refrigerator for at least 6 hours for overnight.
• Remove chicken from marinade and thread onto skewers, folding the pieces in half if long and thin.
• Be sure grill is clean, then preheat to medium high heat. To grease grill, lightly dip wad of paper towels in vegetable oil and, using tongs, carefully rub over grates several times until glossy and coated. Grill chicken kabobs, covered, until golden brown and cooked through, turning skewers occasionally, for 10 - 15 minutes. (Keep an eye on it ... if they are browning too quickly turn heat down.
• Transfer skewers to platter. Warm up reserved marinade in microwave (or on stove) and either drizzle over top or pass alongside. Scatter chopped cilantro over top and garnish platter with lime wedges and cilantro springs. (serves 4-6)

(Served with sautéd Rice Pilaf)