Ahhh…the end of summer. What better way to say goodbye than with good friends, good food, and good wine? Here’s a couple of recipes that I served for Labor Day Dinner, 2009 from Seriously Simple: Easy Recipes for Creative Cooks

I made this soup for the first time, way back in 2004. My note on the page was “worthy of Joann”. This is my personal notation for recipes I feel are unique enough, tasty enough, impressive enough to serve to my good friend (and fellow foodie), Joann. Turns out, the first time I made the recipe, Joann and family were living in Ohio–too far away to taste!

Well, I’m glad to say my dear friend & her family moved back to Oregon several years ago. And just yesterday, I got around to making the vichyssoise again. This time FOR Joann (& Phil, Jim, & me!). And guess what?

Joann really liked it!

Sweet Pea & Avocado Vichyssoise

serves 4 to 6

Ingredients

• 1 large, ripe avocado, peeled, pitted, and cut into 2-inch pieces
• 1 cup thawed frozen petits pois
• 2 1/2 cups chicken broth
• 3 finely sliced scallions, white & light green parts only, sliced (oops…I used the whole scallion!)
• 3 tbs fresh lemon juice
• 1/3 cup sour cream
• 4 tbs store-bought fresh tomato or tomatillo salsa (I used roasted-tomato salsa)
• Salt & fresh ground black pepper to taste

1. In a food processor, combine the avocado and peas. Process until smooth. Add the broth, scallions, lemon juice, sour cream and 3 tbs of salsa. Blend until combined. Season with salt & pepper. Transfer to bowl, cover, and refrigerate for at least 2 hours.
2. Serve in small cups with a dollop of the remaining 1 tbs of salsa on top of each.

Advance Preparation

May be made up to 6 hours ahead, covered well, and refrigerated.

I would shake this up for a more Mexican/Southwest flavor with the addition of corn/tomato salsa, chipotle sauce (mixed in with sour cream), and chopped jalepenos.

Salad of Grilled Tuna* with Citrus & Olive Vinaigrette

serves 6

*I substituted halibut because I got to the store late! But it was all good. In fact, today I had the leftover dressing on spinach with cold sliced flank steak–yum. This is a versatile dressing!

Marinade & Fish

• 2 tbs olive oil
• 2 tbs fresh lime juice
• Salt & fresh ground black pepper to taste
• 1/3- to 1/2-pound center-cut tuna fillets, about 1 inch thick

Vinaigrette

• 6 tbs olive oil
• 1/4 cup fresh orange juice
• 1 tbs fresh lemon juice
• 1 shallot, minced
• 1 large orange, peeled, sectioned, and coarsely chopped
• 1/3 cup kalamay olives, pitted & chopped
• 2 tbs capers, well rinsed
• 2 tbs finely chopped fresh parsley
• Salt & fresh ground black pepper to taste
• 10-ounce bag fresh baby spinach leaves, shredded (I didn’t shred)

1. In a small bowl, combine the olive oil, lemon juice, salt, and pepper and stir to blend.
2. Put the tuna in a lock-top plastic bag and pour in the marinade. Turn the tuna to evenly coat. Close the bag and refrigerate for at least 30 minutes or up to 2 hours.
3. To make the vinaigrette: In a medium bowl, combine the olive oil, orange juice, and lemon juice and whisk to combine. Add the shallot, orange pieces, olives, capers, parsley, salt, and pepper and mix together. Taste and adjust the seasonings. Set aside.
4. Prepare a barbecue grill or grill pan for medium-high-heat grilling. Grill fish for 3 to 4 minutes on each side for rare. *Cook longer for halibut.
5. To sere, divide the spinach among serving plates and arrange the tuna on top. Spoon some vinaigrette over and serve immediately.

Wine note: Viognier and Pinot Noir were excellent complements.

Other courses: appetizers of olives, melon, Asiago cheese, & Portuguese flatbread; side of roasted artichokes with garlic-butter; dessert of chocolate mousse with Pinot-chocolate sauce and fresh raspberries.

Good times, good food–with good friends. Farewell, summer!