Rise and Shine Juice

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Rise and shine, readers, it is a New Year! Happy 2025, everyone! Before I get to 

the recipe, I want to share that I will be making changes to The Galley Gourmet. I started this blog back in 2010, but a lot has changed with the platform that I am currently using (like the HTML codes and my printable recipe link that prints out HUGE pictures, and what is a 404 error anyway?). So, it is time to make a fresh start. Having said that, it will take me a bit of time to transfer all my recipes and updates to a new site, but I promise you will still have access to my over 700 recipes until the big reveal!

Did you know that grapefruit is an excellent stimulant to cleanse the intestinal tract when consumed first thing in the morning? After the last two months of rich holiday food, that is a great way to start off your health this year. With the addition of oranges and strawberries (they are higher in vitamin C than grapefruit),  you'll get a nice dose of vitamin C, which I think we all need after mingling with family and friends.

 

I use pink or red grapefruits because they are sweeter than the white ones.  I also use Cara Cara oranges for the same sweet reason. I was lucky to find some delicious fresh strawberries this time of year, but if you cannot find any, frozen ones can be used.  They are usually IQF (individually quick frozen) right after they are picked, so they retain the sweet berry flavor.  The only thing that will change by using frozen berries is that the end result will take longer to blend and have a slightly smoothie texture.  Either way, it is a great way to start off any day of the year! Happy juicing!

*WARNING- Grapefruit juice can interact with certain medications, so please check with your healthcare provider before proceeding with the recipe. But just orange and strawberry juice is a tasty treat, too!

Tossed Greens with Strawberries, Avocado, Bacon, and Soft-Boiled Eggs

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Guess what?  The snow and ice have completely melted. Spring is FINALLY here!  Woohoo--doing a happy dance...doing a happy dance!  Two of the first things I have to get my hands on are fresh chives from my garden (can you believe that they made it through that blasted winter?) and sweet spring strawberries at the market.  They both come into play in this deeply flavored, sweet and savory salad.

It is perfect for a spring luncheon with friends or as a light Friday night dinner like my husband and I enjoyed it.  The greens are dressed with a delightful maple-balsamic dressing.  Just please use the good stuff and not the flavored high fructose corn syrup kind.  I'm talking about 100% pure maple syrup (I use Grade B from Trader Joe's). The salad is then topped with strawberries and avocado.  The original didn't call for bacon, but hello, there are eggs and maple syrup in there, so you just gotta have some bacon too☺.  Now about those eggs.  I like mine on the "soft centered-just barely set-little bit of runny" side. That creamy, golden center mixed in with the sweet dressing--yumm.  You could also poach them.  But if that is not your thing, you can certainly hard-boil them and slice them for the salad.  Remember--"make it for you, make it your own". 

Brown Sugar Angel Food Cake

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I took the day off this past Sunday from blogging our dinner menu in order to spend a wonderful Mother's day with my family, but I didn't take the day off from cooking.  It was a delicious dinner that ended with this dessert that conjured up memories of my childhood and my own mother.

One of mom's desserts that was always well received consisted of a bowl of fresh summer strawberries, a bowl of sour cream, and a third bowl of light brown sugar.  Pulling back the foliage and holding the stem end of the berries, we would dip the whole berry into the sour cream, then roll it into the brown sugar.  Mmmm... I'm sure many of you know just what I'm talking about.

Now take that idea and put a little elbow grease into the concept and you have this dinner finale (or afternoon hand held snack☺).

The original recipe hits the mark on flavor, but the form of stabilizer was lacking (trust me, I have tried it without out it; a.k.a cue the dogs to clean up the kitchen fail).  I used cream of tartar along with the lemon juice to ensure a tall and fluffy cake.

Sunday Dinner

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Pimento Cheese and Cornbread Crostini

Homemade Refrigerator Pickles

Hickory Smoked Beef Brisket

Tangy Apple-Cabbage Salad with Blue Cheese

Creamed Corn

White Bread

Strawberry Cream Cheese Crumble Tart

Happy Father's Day to all the dads out there.  The dad in this house suggested most of this menu, including the dessert.  This tart is a great way to round out a satisfying meal on a beautiful June day.  It has the tangy flavor of cream cheese and the sweetness of ripe strawberries right in the middle of their season.  The crumb layer offers a texture that is just the right amount of sweet crunch to compliment the filling.  The real problem I have is keeping the man of the day from gorging too much on the brisket so he can truly enjoy dessert☺.

Sunday Dinner one year ago

Grilled Salmon and Red Onion with Strawberry Salsa

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If you have been following my little space in the world, there are two things that you already know--  1. I enjoy a sweet and savory combo and 2. I am always trying to find a way to get my family to eat fresh salmon.  With berry season in full swing, why not combine the two for a delicious dinner we would all enjoy?

The salsa is a combination of diced strawberries and kiwi (both of which my whole family loves).  I added a bit of cucumber for crunch and some jalapeno for a mild heat.  Cilantro and lime juice add seasoning and fresh flavor.  Since it is a "salsa" I wanted to add some onion (we love our onions too), but I didn't want to overpower the sweetness of the salsa.  Thinking cap, Nicole... it will come to me, but let's move on with the salmon. 

Knowing that strawberries and balsamic vinegar are an excellent combo, I decided to glaze the salmon with a balsamic vinegar and honey mixture to add both deep and sweet flavors.  Now all I needed was a little something to balance the sweetness.  Lightbulb!  Grill some sliced red onions and use them as a bed for the salmon and salsa.  This added a lovely savory and smoky element that paired nicely with the strawberries and salmon. 

But I didn't stop there.  I had some Queso Fresco in the refrigerator that needed a home.  It found one on top of the whole dish.  It made it pretty and perfectly scrumptious.  This was a hands down (or should I say thumbs up) a winner-winner salmon dinner!

P.S. In case you are new to the blog, check out this grill tip for keeping fish from sticking to the grill.