Thayer in the Kitchen

 Ingredients: 1 pint cherry tomatoes cut in 1/2 1/2 cup thinly sliced shallots (about 1) 2 teaspoons sliced garlic (about 2 cloves) 2 tablespoons olive oil 1 tablespoon sherry or red wine vinegar 1 teaspoon honey 1/2-1 teaspoon kosher salt 1/2 teaspoon black pepper 1# mild fish fillets such as cod or halibut 1 teaspoon freshly grated lemon zest chopped fresh basil, for serving chopped fresh mint, for serving Preparation: Heat oven to 400 degrees. Place the tomatoes, shallots and garlic in 9X13 in baking pan. Whisk together the olive oil, vinegar, honey, salt & pepper. Pour over the tomatoes and combine. Roast until the tomaotes have collapsed or about 15 minutes.  While the tomotes are cooking, pat the fish dry and brush with olive oil, season with salt and pepper. Toss the tomatoes and move to the sides of the dish. Place the fish in the center. Bake until the fish is cooked through and flakes easily with a fork, about 10-12 minutes depending on how thick the fish is. Sprinkle the

This is a new smoothie recipe that I found on The View from Great Island blog. Sue typically has great recipes and this one is no exception. I particularly like it because it is quick and easy; you use raw rhubarb which is quite unusual.  I think you could also use frozen rhubarb after the season for fresh rhubarb was over. I  doubled her original recipe to make a blender full which is the right amount for breakfast for my husband and myself. 2 cups sliced raw rhubarb 2 cups strawberries (fresh or frozen) I usually use frozen 1 cup unsweetened almond milk (dairy milk would be fine as well) 1 cup yogurt of your choice, I usually use whole milk vanilla yogurt 1-2 tablespoons honey (optional) taste before adding 1 scoop protein powder of choice (optional) Add all the ingredients into your blender and blend until thick and smooth.  If necessary you can add more liquid depending on your blender.  

Ingredients: 1 3/4 cup (210 grams) all-purpose flour 2 tablespoons sugar 1 3/4 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon kosher salt 1 3/4 cup well-shaken buttermilk (don't substitute) 2 large eggs 2-3 teaspoons vanilla 1 stick unsalted butter (8 tablespoons) melted and slightly cooled nonstick cooking spray 1/2 cup chopped nuts, such as pecans or walnuts (optional) Real maple syrup or whipped cream, and fresh berries or jam or lemon curd for serving Directions: In a large bowl combine flour, sugar, baking powder, baking soda and salt. In another bowl, whisk together the buttermilk, eggs, and vanilla (either 2 or 3 teaspoons, I used 1 tablespoon). Whisk this mixture into the flour mixture until a batter is formed. Some lumps are OK. Whisk in the butter carefully. Do not over mix. Add the nuts if using. We like nuts in our waffles. Spray both sides of the preheated waffle iron with nonstick cooking spray. Pour in enough batter to cover the surface. Let the waffle

  I used a frozen whole grain pie shell from the store to prepare this quiche. You could certainly use a homemade crust as well. Something I did this time was to let the crust defrost slightly and transfer the crust to my glass pie pan. It is a little larger than those aluminum pans. So often I find with the purchased crusts that they don't hold all of the filling. When you put the filling in your own pan you can stretch it out a bit. Then I prebaked it as the per the instructions on the frozen crust. Actually, I baked it a little less. Ingredients: 1/2 cup mayonnaise 1/2 cup milk (or 1/2 & 1/2) 4 eggs 8 ounces shredded pepper jack cheese (or another cheese of your choice) 4 cups fresh spinach (chopped if leaves are large) 1/2 t. Kosher salt 1/4 t. pepper 1 9" deep dish unbaked frozen pie shell Instructions: Preheat oven to 400 degrees. Add all the ingredients except for pie shell in a large bowl and combine well. Pour into pie crust. Cover lightly with foil and bake for 4

2 Tablespoon butter 6-8 slices bread 3/4 cup heavy (whipping) cream 1/4 teaspoon salt 1/4 teaspoon nutmeg 2 tablespoons sugar 2 tablespoons rum or brandy 1-2 teaspoons vanilla extract Whisk together the eggs, cream, salt, nutmeg, sugar, rum and vanilla. Pour the batter into a shallow pan to submerge the bread. Let them soak for about 30 seconds, but don't let the slices get soggy. Place the bread in the skillet or on a griddle with the butter. Fry on both sides until golden brown. Transfer the French toast to a baking sheet to keep warm in the oven 175 degrees until all the pieces are cooked. Serve the toast with butter and maple syrup or dust with cinnamon sugar. Adapted from King Arthur Baking.  

This is my favorite tomato soup recipe made with all fresh tomatoes in the height of the tomato season in summer. It is easy and tastes delicious! It has been adapted from the blog, Feasting at Home by Sylvia Fountaine which I highly recommend. INGREDIENTS 4 tablespoons  butter or olive oil (I usually use butter)  1  extra-large onion, diced (the author did not give a measurement for     the onion), I found with research it was 2-3 cups 1   cup  carrots,  thinly sliced  (or one red bell pepper) or use both; I have not tried the pepper, but I think it would be good 2   lbs.  fresh tomatoes  1   cup   chicken or vegetable broth 2 tablespoons honey  or sugar  1 teaspoon salt or  more to taste 1/2 teaspoon  pepper 10 – 15  basil leaves 1/4-1/2 teaspoon Aleppo pepper (optional, but good) 1/2   cup heavy cream  or half-and-half 1 – 2  tablespoon sour cream -– optional! Optional toppings: Add a few basil ribbons Sourdough croutons parmesan cheese INSTRUCTIONS: Heat butter in a soup pot and ad