Avocado Goat Cheese Dip (Video)

by Libbie Summers
Assisted by David Dempsey

Trust me, THIS will be your go to dip/spread recipe! Make any multiples of it you like. It just keeps getting bigger and better! 

What you need:
1 clove garlic
1/4 t ground cumin
1/4 t flake sea salt
1 ripe avocado
3 T lime juice
4 ounces goat cheese
4 ounces  cream cheese

What to do:
In a bowl combine avocados, garlic, cumin and salt. Use a molcajete, blender or food processor to mix ingredients together. Add lime juice, cream cheese and goat cheese pulsing until smooth and blended well. Add a bit more salt, if necessary.

Lamb and Feta Burgers with Sweet Pea Mint Sauce

By Libbie Summers
Photography by Chia Chong
Wine Pairing by @grapefriend

A burger that celebrates Spring!
Lamb Recipes, Spring Recipes, Burger Recipes, Libbie Summers, A food-inspired life, Libbie Summers Recipes, Lamb, Summer Burgers,
Lamb and Feta Burgers (sweet pea mint sauce)
serves 4

What you need:
1 pound ground lamb
4 ounces feta cheese, crumbled
½ teaspoon cumin
2 tablespoons chopped parsley
½ teaspoon salt
½ teaspoon pepper
1 tablespoon vegetable oil
4 Sandwich buns, split
Sweet Pea and Mint Sauce (recipe to follow)
2 tomatoes sliced

What to do:
Heat grill to medium high heat.

In a large mixing bowl use your hands to mix together the lamb, feta, cumin, parsley, salt and pepper. Form mixture into 4 equal size patties and allow to rest while grill is heating up. Brush grill with the vegetable oil and grill burgers 4 to 5 minutes per side. Remove from heat and allow to rest while making the Sweet Pea and Mint Sauce.

To Assemble. Place one burger on each bun and top with a dollop of Sweet Pea and Mint Sauce and top with tomato slices. Serve immediately.

Sweet Pea and Mint Sauce
makes about 1 cup

What you need:
1 cup sugar snap peas, shelled and blanched
1 tablespoon chopped mint leaves
2 tablespoons vegetable oil
salt and pepper

What to do:
Add the peas and mint to the bowl of a food processor or blender and pulse until just smooth. With the motor running, add the vegetable oil until combined. Salt and pepper to taste. Serve with Lamb and Feta Burgers.
Burger Recipes, Lamb Recipes, Libbie Summers, A food-inspired life, Grilling Recipes, Grilling Burgers, Sweet Peas,

Wine Pairing:  You’ve gotta go red with the lamb, but nothing too, too huge. In a Bordeaux, the predominant grapes are Cabernet and Merlot. The bigger and bolder tannins in Cabernet are balanced out with the softer, lusher Merlot. Think Tom Brady’s brawn with Gisele’s curves. So any Cab-Merlot blend (Bordeaux or not) will be great. Some Cabs even have a little minty, menthol element which will be perfect with the peas.

 

Everything Bagel Topping

By Libbie Summers
Assisted by David Dempsey

I’ve been making fresh bagels since my family and I lived on our sailboat for two years. I’d make a jar of Everything Bagel Topping to have on hand for those special Boat Bagel Breakfasts when we were feeling a little homesick.

Now, it’s both funny and fantastic to see Everything Bagel Topping mixes on sale in groceries across the United States. It really is the perfect topping for everything from bagels to baked potatoes –the trick is in the toasting! My family also loves it on popcorn and it makes one hell of a cracker spread in a pinch when mixed into softened cream cheese.
Breakfast Dishes, Everything Bagel Topping Recipe, Libbie Summers, A food-inspired life, Bagel Topping, Breakfast,
Everything Bagel Topping
makes 2 cups
Everything Bagel Seasoning, Breakfast, Libbie Summers, Bagel Toppings, A food-inspired life

What you need: 
1/3 cup sesame seeds
1/3 cup dried minced garlic
1/3 cup flake sea salt or Kosher salt
1/3 cup black sesame seeds
1/3 cup poppy seeds
1/3 cup dried minced onions

What to do: 
Preheat oven to 350 degrees F.
Pour ingredients onto a baking sheet and mix together with your hands. Spread out in an even layer and bake until golden brown (8-10 minutes).
Allow to cool. Store in a sealed jar for up to 3 months.
Breakfast Topping, Everything Bagel, Libbie Summers, Bagel Toppings, A food-inspired life
Uses: 
1. Sprinkle on Avocado Toast that’s been decorated with watermelon radish and edible flowers.
2. Make Everything Bagels!! Get my Boat Bagel recipe HERE.
3. Sprinkle on popcorn.
4. Sprinkle on a baked potato (sweet potatoes too).
5. Sprinkle over steamed rice.
6. Sprinkle over cottage cheese and tomatoes for a quick breakfast.
7. Eggs…no brainer there.
Bagel Topping, Everything Bagel Topping, Libbie Summers, A food-inspired life, Breakfast, Brunch, Toppings, Recipes

Rhubarb Bellini

By Libbie Summers
Photography by Chia Chong
Assisted by Candace Brower

Rhubarb is no different than any other fruit and vegetable in season. It comes all at once and you don’t always know what to do with it. This puree is perfect for keeping in your freezer and mixing in a variety of desserts (like my Rhubarb Profiteroles or Ginger Rhubarb Pie). For now, just make a puree so you can raise a glass this weekend.

Libbie Summers, A Food-Inspired Life, Bellini, Cocktail recipe, Rhubarb

Rhubarb Puree
makes about 3 cups

Ingredients:
3 cups fresh or frozen rhubarb pieces (leaves removed)
1 cup light brown sugar
Juice and zest of 1 large orange

Directions
In a large heavy-bottomed saucepan add all the ingredients and cook over medium-high heat until the rhubarb is tender (about 15-20 minutes). Remove from heat and allow to cool. Add cooled mixture to the bowl of a food processor or blender and process until smooth.
Rhubarb Puree will hold refrigerated for 10 days or frozen for 120 days.

Libbie Summers, A Food-Inspired Life, Bellini, Cocktail recipe, Rhubarb

Rhubarb Bellini
makes 1

Ingredients:
2 ounces fresh Rhubarb Puree (recipe above)
3 ounces Prosecco or sparkling wine, chilled
Rhubarb stalks to stir (optional)

Directions:
Add Rhubarb Puree to the bottom of a champagne flute or other small glass. Pour Prosecco or sparkling wine over. Stir and serve.

Refrigerator Pickles

by Libbie Summers
Photography by Chia Chong

Grandma had a sunporch that was nearly falling off the southeast side of her old farmhouse. Each year, after the late-summer cucumber harvest, a rickety shelf running along the ceiling of the sunporch was lined with jars of the most unnaturally green sweet pickles a child could imagine. The same nuclear green pickles could be found in the refrigerator, for the grandkids to help themselves to. It was not unusual to be playing ball outside each summer and notice the players on both teams had green-stained fingertips. When I ate my first hot dog in Chicago, I finally came face to face with another relish as green as Grandma’s. I was relieved to know my grandma wasn’t the only crazy green pickle maker in the nation. Thank you, Vienna Beef. I’m forever grateful.
Libbie Summers, A Food-Inspired Life, Pickles, How To, Recipe, Whole Hog Cookbook
Green Grass Refrigerator Pickles
yields 2 quart jars

What You Need
4 large cucumbers, skin left on
2 banana peppers
1 medium white onion
1 teaspoon kosher salt
2 cups sugar
1 cup cider vinegar
1 teaspoon celery seeds
4 drops green food coloring (optional)

Step 1.

Libbie Summers, A Food-Inspired Life, Pickles, How To, Recipe, Whole Hog Cookbook
Slice the cucumbers and peppers into thick slices, and the onion into thin slices.

Step 2: 

Libbie Summers, A Food-Inspired Life, Pickles, How To, Recipe, Whole Hog Cookbook
Put the sliced vegetables in a large mixing bowl and sprinkle with the salt. Toss to coat and let rest for 1 hour at room temperature.

Step 3: 

Libbie Summers, A Food-Inspired Life, Pickles, How To, Recipe, Whole Hog Cookbook
In a medium mixing bowl, whisk together the sugar, vinegar, celery seeds, and 1 cup water.

Step 4. 

Libbie Summers, A Food-Inspired Life, Pickles, How To, Recipe, Whole Hog Cookbook
Add the green food coloring, if using, to the vinegar mixture. Whisk until the sugar is dissolved.

Step 5. 

Libbie Summers, A Food-Inspired Life, Pickles, How To, Recipe, Whole Hog Cookbook
Transfer the cucumber mixture to 2 clean quart jars or other glass containers.

Step 6. 

Libbie Summers, A Food-Inspired Life, Pickles, How To, Recipe, Whole Hog Cookbook
Pour the brine over the cucumber mixture, cover, and refrigerate for 2 days before eating.

Libbie Summers, A Food-Inspired Life, Pickles, How To, Recipe, Whole Hog Cookbook
Pickles are ready to eat. They are best when eaten within 2 weeks.

Get the latest from Libbie!
Stay up-to-date with the latest recipes, photoshoots, videos and much more!