Blueberries & Ice cream

It is an odd time of year to eat fresh blueberries, but thankfully Chile is in the midst of their warm growing season so you can enjoy! They are such a delight to eat on a cold, dreary winter day.

Paul discovered this tasty combo while working out in Kansas City, MO. Apparently they really love their pico di gallo, avocados and blueberries in ice cream out there.



1 package fresh blue berries
vanilla ice cream (lactose free for people like me - props my sweet husband who went out of his way to get it!)
1 bottle of blueberry/berry wine* (optional)
2 bowls
2 spoons (because you won't want to share!)

Scoop desired amount of ice cream into each bowl. Liberally top with fresh blue berries. Add splash of berry wine and enjoy!

*We used Chatham Hill's Blackberry wine since it was what we had on hand. If you're in the Triangle area, check out Chatham Hill near the RDU Airport. Their wines are wonderful!

Grilled Tuscan Tuna

This recipe came from Rachel Ray's 2nd 30 Minute Meals book. We make it throughout the year either on the charcoal grill outside or on our cast iron grill pan on the stove. During the summer I grow our own Italian flat leaf parsley and we have fresh rosemary year round. Our most recent version was placing the grilled tuna steaks on a bed of baby romaine lettuce with artichoke hearts, red onion and a drizzle of dressing. YUM(O).



4 fresh tuna steaks, 8 ounces each, 1-inch thick
1 lemon, zested
3 sprigs fresh rosemary, about 2 tablespoons leaves stripped from stem
Handful flat leaf parsley
3 cloves garlic, crushed
Coarse salt and black pepper or grill seasoning (Montreal)
Extra-virgin olive oil, for cooking

Rinse and pat tuna steaks dry. Place zest on top of cutting board. Pile rosemary and parsley leaves on top of zest. Pile garlic and some coarse salt and black pepper or grill seasoning on top of herbs. Finely chop the garlic, herbs, and spices.

Drizzle the olive oil over the tuna steaks just enough to coat each side. Rub herb and garlic mixture into fish, coating pieces evenly on each side. Let stand 10 minutes.

Grill tuna steaks 6 minutes on each side for medium well, 4 minutes on each side for medium (pink) or 2-3 minutes for rare (our favorite).

Cook steaks over: high setting on indoor electric grill, medium high heat on outdoor gas grill or, 6 inches from hot, prepared charcoal.



Serve with a nice Pinot Noir (we enjoyed Edna Valley 2006 [CA]) over salad greens or with garlic- parmaesan smashed potatoes and steamed veggies.