Sunday, June 28, 2015

Caprese Salad & Dreaming Tree Crush Wine

 
I don't know what reminded me of this, but tonight I have to have a Caprese salad.
We're also having a Porterhouse Steak from Harter House and baked potatoes with fresh chives and sour cream.  And of course a bottle of wine! 

My wine tonight is Dreaming Tree Crush.  This is a red wine from the northern coast of California. We sampled it a few weeks ago at Harter House World Flavors and I really liked it.  It is a collaboration with musician, Dave Matthews and acclaimed winemaker Steve Reeder. This wine has notes of smoky berry and a pop of raspberry jam. 
Around the dinner table or out on my patio, it's a wine I am going to share with my favorite people.


Caprese Salad

Ingredients:
1/2 pound fresh mozzarella cheese sliced 1/4-inch thick
2 large vine-ripened tomatoes, sliced 1/4-inch thick
1 cup fresh basil leaves
Coarse salt to taste
Freshly-ground black pepper to taste
2 tablespoons drained capers (optional)
1/4 cup extra-virgin Olive Oil



Preparation:
In a circular design around the side of a serving plate, alternate fresh mozzarella slices on a large platter (or on individual plates if you are doing individual portions) with sliced tomatoes, overlapping for effect.
Tear fresh basil leaves and sprinkle liberally over the slices. Add salt and freshly ground pepper to taste. Sprinkle capers over the top.
Just before serving, drizzle on some top-quality extra-virgin olive oil.

 
Makes 4 servings.

Sunday, June 14, 2015

Employees Father's Day Memories

     It was in the year 1972, that US President Nixon proclaimed Father’s Day to be a national holiday. Now this day is celebrated on the 3rd Sunday of the month of June every year.     

     Some think of it as another “Retail Holiday”, another day we must buy a gift for our dad.  Father’s Day is not about how much money you spend, but it really comes down to the time you spend with him.  Your Dad will still love you the same whether he gets a gift or not, but he will appreciate you more for just thinking about him and being with him if possible on this day.

     Our Father’s Day celebration includes all people who have fatherly attitudes. So it includes our dad, uncles, grandpas etc… They all have done a lot to shape our potential and make us great individuals.  On this day we say THANKS to all of them for all the things that they have been doing throughout the years. They all have been very influential factors in determining the shape of our life.



 


I am reminded of my favorite things about my Dad as the holiday approaches.  We were always on the water.  We always had a boat and we spent every vacation and holiday at the lake.  I remember my dad saying once that just being with his family was most important and memorable because he was able to spend time in the place he loved the most with the people he loved the best.




So, instead of buying him a coffee mug or tie, simply take a walk through your neighborhood together with your dad or enjoy a meal together (purchased from Harter House of course).  

Here are some memories from our staff of their fathers.



“As a young child, my dad would always tell me to pull his finger!!”  Kim

 


“My dad liked to check out all my boyfriends, because my dad was a cop.  Also, he would jump out from behind anything and scare the cr** out of us.”  Roxann





 

“My dad used to take me out to breakfast almost every day before school and I was always late for school.  They knew me well in the office.”  And my grandpa would keep cookies in the back of his desk drawer and we would “sniff them out.”    Mallory

 

“My dad would ask if you wanted to split a donut.  Then he would cut it horizontal and keep the top with the icing and give away the bottom half.”  Michele



 

“My dad would say, I smell something spoiled, (sniff, sniff) spoiled rotten.”  Sharon




“I spent time with my Grandpa on Father’s Day fixing his Massey Ferguson Tractor.  His words of wisdom for me were to watch out for girls, they are trouble.  And stay single till I’m at least 30.”    Austin




 "When I was 15 it was the first time that my dad took me driving and I drove into the neighbors yard and he said that would be the last time he would drive with me, and it was!"  Heather






"When I was 5 or 6 my dad and I were out riding horses and we found a 6 pack of (warm) beer on the road.  He opened it up and let me try it.  I hated it and I have never had beer since."  Brooke

 







For all you DADS out there...

Make it a great Father's Day Weekend!

Tuesday, June 9, 2015

Braised Salmon with Leeks



This week, June 10 - 16, 2013,
at Harter House Supermarkets
in Springfield, Mo.
we have FRESH Salmon Fillets
on sale for $8.99 lb.

Healthy and delicious.

Try this recipe or search for one online that calls out to you!




This is a terrific low-effort weeknight dinner dish, and may just be my new favorite way to cook salmon. Braising is very quick (only 4 minutes for the fish!) and results in a moist and flavorful slice of fish.

Remember, Fresh is always best.

15-Minute Braised Salmon with Leeks
adapted from the World’s Healthiest Foods

Ingredients:

* 2 medium leeks cut lengthwise
* 4 medium cloves garlic, pressed
* 1 TBS chicken or vegetable broth + ½ cup
* 1 TBS fresh lemon juice – juice of 1 lemon, yum!
* 1 TBS fresh tarragon chopped
* 1½ lbs salmon fillet, cut into 8 pieces, skin and bones removed
* salt and white pepper to taste
* fennel leaves for garnish optional

Directions:

1. Cut off green tops of leeks and remove outer tough leaves. Cut off root and cut leeks in half, lengthwise. Fan out the leeks and rinse well under running water, leaving them intact. Cut into 2 inch lengths. Now, holding the leek sections cut side up, cut lengthwise ending up with thin strips, known as chiffonade cut. Make sure slices are cut very thin.
2. Let leeks and garlic sit for 5-10 minutes to bring out their hidden health benefits.
3. Heat 1 TBS broth in 10-12 inch stainless steel skillet. Sauté leeks over medium heat in broth for about 5 minutes stirring frequently. Add garlic and sauté for another minute. Add ½ cup broth, lemon juice and simmer for another 5 minutes, covered, stirring once in awhile.
4. Rub salmon with a little fresh lemon juice, salt and white pepper
5. Stir fresh tarragon, salt and pepper into leeks, and place salmon on top of leeks. Simmer for about 3-4 minutes, covered, or until salmon is pink inside. Time may vary a little depending on thickness of salmon. Serve leeks topped with salmon and drizzle with juice.

Serves 4

Enjoy!