Is your summer starting to wind down?
We live in the mecca of summer vacationers – Martha’s Vineyard. The head count here right now is about 115,000 people when normally the population is roughly 15,000.
(It used to worry me that we could sink into the ocean in summers but I’ve been assured we won’t!)
So even though our island is bursting to the shores with visitors, in only another week or two, everyone will go home and back to school and all will become quiet again on the home front.
Until then, my husband Rob and I are soaking up these last summer days with close friends, including visiting and local Women on Fire and Vision Day guests.
Women on Fire at breakfast this weekend on Martha’s Vineyard! From left: Jamie Eslinger, Suzi Schadle, Michelle Whittaker, me! and Lisa Umberger Arundale. (Photo by Zan Schmidt)
One of this past week’s many highlights was Women on Fire member Phoebe Lapine coming over and preparing the most elegant, delicious lunch to celebrate the summer.
Phoebe with her luscious creation!
Phoebe is based in New York City and is a cookbook author, food writer and private chef and we love her – and I love sharing her talent in our Women on Fire community!
Check out her blog at Feed Me Phoebe.
She made a Salmon Cobb Salad and we paired it with a twist on another Woman on Fire Debi Lilly’s refreshing summer drink recipe – Watermelon Mint Muddles.
Phoebe and I say cheers to the Muddle! Thank you, Debi Lilly.
I am always on the lookout for entertaining tips and food ideas that are healthy, easy, beautiful and FUN. (Phoebe certainly hit every one of those buttons with her Salmon Cobb Salad… and she even did the grocery shopping! Thank you, Phoebe.)
Phoebe preparing lunch. (Photos by Rob Berkley)
I’m pretty sure after watching Phoebe I can duplicate this gorgeous salad. And, if I can, you certainly can, too!
Here are the ingredients for Phoebe’s Salmon Cobb Salad:
Grilled wild salmon, salad greens, purple basil, hard-boiled eggs, tomatoes, avocadoes, fresh corn raw sliced off the cob, crispy bacon.
Simple and elegant — one dish shared among six guests.
In addition to Phoebe using fresh and organic ingredients, what truly made this salad outstanding was Phoebe’s yummy Creamy Dill Dressing drizzled over the greens and the salmon.
Creamy Dill Dressing (from Phoebe’s blog)
Makes about 1 cup
2 tablespoons chopped fresh dill leaves
8 ounces plain Greek yogurt
1 tablespoon Dijon mustard
Juice of 1/2 a lemon
1 garlic clove
1 small shallot
½ teaspoon salt
2 tablespoons extra virgin olive oil
In a small food processor, combine all the ingredients and pulse until finely chopped. Add 2 tablespoons water and puree until the mixture is very smooth. Depending on the consistency you like your creamy dressing, add more water to thin it out.
Summer fun with dear friends — Jamie Eslinger, Phoebe Lapine, Robert Joerger, Edward Beck, Rob and me. Hope you will visit us when you come to Martha’s Vineyard! You never know who you might meet here:-)
Watermelon Mint Muddle
Adaptation from Debi Lilly’s recipe in her book A Perfect Event: Inspired, Easy Elegance for Every Occasion
In a tall glass, fill bottom with watermelon and several sprigs of fresh mint; “muddle” together (I use a wooden spoon).
Then fill with ice; sparkling water (or sparkling wine such as Prosecco). When I use sparkling water, I add a splash of lemonade to give it even more pizzazz!
Cheers!
Phoebe’s masterpiece!
I look forward to seeing a number of you here on Martha’s Vineyard next Friday when RoseMarie Terenzio will read from her best-selling book Fairy Tale Interrupted. She will discuss her life as John F. Kennedy Jr.’s personal assistant for the last five years of his life and how experiencing that and many other losses has informed her life today.
Rose was the featured interview on the Women on Fire members’ CD a few months ago. I’m so excited many of you will get to meet her as well as other Women on Fire attending!
Have a terrific week. I can’t wait to share lots of inspiring opportunities happening this fall for you!
