So it was my son Jesse and my first official first day of school. (My son Nicholas reluctantly started last Thursday.)  When I asked him how it was, he said "I survived the first day of 3rd grade and made it out alive!

As usual, the first week of school is HOT!!!  When I got home, I tried to think of something that I could make that would be light and refreshing.  I had some chicken, so I threw that in my go to marinade which you can find on my blog.  It only needs an hour or so.  I also had some nice ripe peaches.  I decided to make my Peach and Fennel Salad.  For those of you who haven't tried fennel, it has somewhat of a licorice flavor and is very refreshing.  The sweetness of the peaches, the peppery taste of the arugula goes great with the saltiness of the prosciutto and the licorice taste of the fennel. The creamy goat cheese makes it over the top fantastic!  It is truly a summer refresher!  Try it on one of these warm nights, I promise you will love it.

Ciao, keep cool, and happy cooking.

Peach, Arugula and Goat Cheese Salad

• Ingredients
• 3 ripe yellow peaches, pitted and cut into thin wedges
• 1/2 medium bulb fennel, thinly sliced (you can use a mandoline)
• 1/4 small red onion, thinly sliced  
• Extra Virgin Olive Oil, for drizzling
• Juice of 1 lemon

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• Kosher salt and freshly ground black pepper
• 4 oz prosciutto, thinly sliced
• 4 handfuls of arugula
• 3 oz. crumbled goat cheese

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DIRECTIONS

Combine the peaches, fennel and onions in a medium bowl. Drizzle with olive oil and the lemon juice. Season with salt and pepper and toss with your hands.

Mix the the peach mixture with the arugula and put on a platter.  Put slices of prosciutto on top of the salad, and sprinkle with goat cheese.  

Serve immediately

I can't believe it is back to school time already... I love summer, but I do look forward to fall and some great cool nights for sleeping with the windows open.  

We were invited this past weekend by our friends Lee and Jan Wolf to their new 1800's farm house in Phippsburg, Maine.  The house has so much character, and they have about 9 acres of land with great views of the water.  We are so happy that they invited our dog Wilbur to run around with their dog Duke.  They both had a blast, as did the kids!  They don't have a t.v. yet at the house, which I think is great.  We played Apples to Apples, had great conversation, and of course, cooked!  

On Saturday night we celebrated Lee and Yan's Birthdays (yes, they are husband and wife and share the same birthday, so cool!) with Lobster, fresh native corn and champagne.  On Saturday, there was a nip in the air which felt like fall.  Lee made a great spicy chicken ramen soup.  With fall in the air, I know it's time to dig out my favorite soup recipes.

This recipe is not only delicious, it is healthy, nutritious and good for you.  If you are on weight watchers, I have calculated the points for you.  The point value is 7 points for a 2 cup serving.  This recipe will warm your soul and fill your belly!  Serve this with crusty bread to round out the meal.

Enjoy!

Turkey Sausage Soup with Kale and White Beans

Ingredients:

• 6 italian turkey sausage links removed from casing
• 2 tsp olive oil
• 2 clove garlic, minced
• 1/2 bunch kale - rinsed, leaves removed from the ribs & rough chopped
• 1 19 oz. can cannellini beans
• 6 cups fat free chicken stock
• 2 carrots diced
• 1 small onion diced
• salt and freshly ground pepper to taste
• pinch of red pepper flakes (optional)

Directions:

Heat oil over medium-high heat in a medium sized pot. Add onion and carrots and saute on med low  for about 10 minutes till onions are translucent and carrots are tender. Add sausage meat breaking it up with a spatula or wooden spoon into large chunks. When completely cooked,add garlic and saute for 2 - 3 minutes (careful not to let the garlic burn). Add the stock, beans and red pepper flakes (if using) and stir thoroughly. Simmer on low for 20 minutes, covered. Throw in kale and allow to simmer for another 20 minutes covered. Adjust salt and pepper to taste. Divide into four bowls and servehot.