Bistro 821 in Naples, Florida

Dining Outside the Home: Bistro 821 in Naples, Florida! Located in the heart of historic Olde Naples along Fifth Avenue, not far from the beaches of the Gulf Coast, Bistro 821 awaits you. Whether you choose a charming indoor table for two or alfresco dining along the thoroughfare, excitement grows among the pulse of activity. Look around; notice the ambiance of European architecture. Peruse the world-class menu as you sip on a crafted cocktail of choice. There’s a lot to be said for enjoying the mood, quality, and atmosphere. These are the times we remember as special. Small plates make great beginnings for a taste of seafood. Graze through a salad as the conversation flows before deciding on a main course entree. Experienced servers are happy to answer any questions you may have. Before the evening comes to a close, save room for dessert, a specialty coffee, or the perfect nightcap.

Underrated Summertime Salad

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Underrated Summertime Supper! Does anyone have a Himalayan Salt Block besides me? Well, one of the things I like about it is, it can take the guesswork out of adding seasoning to food. It’s a block of pink salt, after all. When serving cold foods like salads, fruits, and cheeses, refrigerate the salt block overnight before using. This helps to keep foods chilled for hours when you need it. Simply arrange the ingredients directly on the block, drizzle on the dressing, and you’re good-to-go. Clean up is easy. Never use soap; salt is naturally antibacterial. Remove food residue with a damp cloth or sponge. Rinse it with a clean swipe, then dab dry. Allow the salt block to air-dry before next use. You’re done.

UNDERRATED SUMMERTIME SUPPER

Ingredients:

4 ounces goat’s milk cheese, plain

1 teaspoon Italian dry mix spice blend

1/4 teaspoon red pepper flakes

8 ounces mixed greens, washed

1 Roma tomato, chopped

4 assorted mini sweet peppers, stems and seeds removed, sliced into rings

2 radishes, sliced very thin

1/4 red onion, thinly sliced

1 teaspoon Herbes de Provence

Balsamic Reduction Sauce

Crusty Artisan Bread

Instructions:

On a sheet of waxed paper, sprinkle Italian dry mix spice blend and red pepper flakes. Form the goat’s milk cheese into a ball. Roll it in the spice mix to cover all sides. Place cheese ball on the chilled Himalayan salt block. Next, arrange mixed greens in a single layer. Arrange Roma tomatoes, mini sweet peppers, radish slices, and red onion rings. Sprinkle Herbes de Provence over top. Drizzle balsamic reduction sauce over salad. Serve with crusty artisan bread.

Smoked Turkey Thyme Salad

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Smoked Turkey Thyme Salad! One of my offseason luxuries is baking a turkey during the summer months. Think about it. There’s less holiday stress, plenty of time, and loads of leftover ideas. Think it’s way too much meat for the two of you? No worries. Divide the cooked turkey into gallon-size freezer bags to use as timesaving options later on. Turkey makes a refreshing substitute for most chicken or pork recipes by simply adding different herbs and spices. I’ve served turkey carnitas with chunky salsa for a Mexican fiesta, shredded turkey and hash browns with eggs for a weekend breakfast, and added garden vegetables for a farm table midday Cobb salad. Today though, in lieu of chicken salad, turkey is the star attraction for a summertime picnic.

SMOKED TURKEY THYME SALAD

Ingredients:

2 cups cooked turkey, shredded

1/4 teaspoon liquid smoke

1/2 cup mayonnaise

1/4 teaspoon sea salt

1/8 teaspoon black pepper

1/2 cup celery, chopped

1/3 cup sweet pickle relish

1 hard-boiled egg, chopped

2 teaspoons fresh thyme, minced

Instructions:

In a large bowl, combine shredded turkey, liquid smoke, mayonnaise, sea salt, black pepper, chopped celery, and sweet pickle relish. Mix well. Gently fold in chopped hard-boiled egg and minced thyme leaves. Serve over a bed of alfalfa sprouts, or mixed greens, with seasonal fruit.

Orzo Shrimp Salad

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Orzo Shrimp Salad! In case you did a double-take, this is not a rice dish. Orzo, for those who are new to its origin, is a rice-shaped pasta popular in Italy. Most often it is used in soups, chilled salads, and pasta recipes. It is not gluten-free, if that is important to you. Because of its unique texture, the flavor of orzo bonds wonderfully with olive oil or butter and fresh herbs. Make it early in the day or right before supper. Either way, the taste is incredible with garden fresh veggies and cocktail shrimp. A little orzo goes a long way.

ORZO SHRIMP SALAD

Ingredients:

1/4 cup lemon olive oil

1 teaspoon lemon zest

2 tablespoons lemon juice

1 1/2 teaspoons kosher salt

1/2 teaspoon black pepper

1/2 cup uncooked orzo

1/2 pound precooked jumbo cocktail shrimp

1 tablespoon olive oil

1/2 teaspoon dill

1/2 teaspoon tarragon leaves, chopped

4 ounces asparagus, sliced into 1-inch pieces

1/2 cup sugar snap peas, trimmed

1/2 cup frozen English peas, thawed

Lemon slices for garnish

Instructions:

For dressing, whisk together lemon olive oil, lemon zest, lemon juice, kosher salt, and black pepper. Set aside. Prepare orzo according to package directions, omitting salt and fat. Drain. Transfer to a platter and cool 10 minutes to room temperature. In a skillet, warm olive oil over medium heat. Remove shells from shrimp tails. Place shrimp in a single layer in the skillet. Sprinkle with dill and tarragon. Lightly brown, turning once. Reduce heat to keep from burning. Remove from stove. Let shrimp cool. Meanwhile, in a steamer basket, bring water to a boil. Add asparagus, sugar snap peas, and English peas. Cook 2 minutes until bright green and tender crisp. Immediately transfer vegetables to an ice bath. Drain. Toss together shrimp and vegetables with orzo. Drizzle with lemon dressing, to taste. Toss to combine. Serve chilled or at room temperature. Garnish with lemon slices.

Jicama Avocado Salad

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Jicama Avocado Salad! Allow me to introduce you to the legume family. Jicama is a cousin to beans, peas, and lentils. It provides protein, which is important to everyone, whether you’re a vegetarian or not. Choosing foods that are beneficial to a healthy diet can keep a weekly menu from turning hum-drum and boring. Jicama can be prepared in any number of ways. Eating it raw is just one of them. Its taste slightly resembles a crispy red apple. Only recently I slathered peanut butter all over a slice as a variation from a celery stick. Jicama is also low-carb, if that’s important to you. Not a raw-veggie-kind-of-person? Slice ‘em up and make a batch of french fries. It works.

JICAMA AVOCADO SALAD

Ingredients:

I large jicama

1 avocado, pitted and chopped

Zest of 2 limes

1 teaspoon Tajin seasoning

1/4 teaspoon smoky paprika

1/8 teaspoon garlic powder

Juice of 2 limes

Fresh cilantro

Instructions:

Using a chef’s knife, slowly peel the thick skin of the jicama. Cut a thin slice at the top and bottom so the vegetable can keep from rolling. Working from top to bottom, slide the knife under the skin to remove the tough, fibrous outer covering. Rinse jicama and slice into matchsticks. Transfer to a bowl. Halve the avocado and remove pit. Scoop the flesh away from the skin. Chop avocado into bite-sized pieces. Add to the jicama sticks. Sprinkle with lime zest, Tajin seasoning, smoky paprika, and garlic powder. Squeeze lime juice over all. Add chopped cilantro leaves. Gently toss and serve.

Herbed Watercress Pistachio Salad

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Herbed Watercress Pistachio Salad! Everyone knows leafy greens can supercharge your diet. But not everyone is crazy about kale and arugula. Ask my husband. The strong pungent flavors of the former can step aside, as far as I’m concerned. Watercress is the new sheriff in town. Its delicate leaves reveal a slight hint of horseradish or wasabi, but with a crispier texture. To combat the bitter tang, simply add a nice citrus fruit along with the ancient royal pistachio nut. Did you know the Queen of Sheba found pistachios so delightful, she declared it was forbidden for commoners to harvest pistachio nuts for themselves? Alas, I digress. Watercress is the star attraction. Rich in vitamins, iron, calcium, and folic acid, its roots thrive in creek bottoms where clear running water encourages natural growth. Most farmers cultivate it in very wet ground providing constant moisture. Ask around at the Farmers Markets. It sells quickly to those who desire it.

HERBED WATERCRESS PISTACHIO SALAD

Ingredients:

1 bunch watercress, roots trimmed

8 leaves fresh basil

8-10 leaves fresh mint

20 leaves Mexican tarragon

1/2 cup mandarin orange slices

1/3 cup red onion, thinly sliced

1/4 cup pistachio nuts, lightly toasted

2 tablespoons lemon juice

1 drop orange extract

1/4 teaspoon sea salt

1/8 teaspoon white pepper

4 tablespoons olive oil

Instructions:

Arrange watercress, basil, mint, and Mexican tarragon on a platter. Tuck mandarin orange slices and red onion pieces throughout. Sprinkle toasted pistachio nuts over all. In a small bowl, whisk together lemon juice, orange extract, sea salt, and pepper. Slowly add olive oil while continuing to whisk. Dressing will emulsify. Before serving, drizzle salad dressing evenly over salad.

Elbow Macaroni Salad

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Elbow Macaroni Salad! I owe freshness to the farmer’s market. And so should you. After all, they are a great resource for locally grown produce, herbs, eggs, and meats. Without a doubt, they are popping up everywhere. However, it’s okay to ask a few questions when you’re chatting with the growers. An important one might be if there are pesticides used. “Organic” does not always mean pesticide-free. Soil quality may be another concern. GMO seeds, animal treatment, and ideas for food preparation are also topics of discussion. Once I am familiar with a grower, I glean ideas for ways to store and cook the products. Some days I even walk away with recipes. The bottom line is, support your community. We’re all in this together.

ELBOW MACARONI SALAD

Ingredients:

2 cups elbow macaroni, cook according to package directions, then cool

2 tablespoons sweet onion, sliced

1/2 cup baby carrots, julienned

1/2 cup snow peas, sliced horizontally

4 radishes, thinly sliced

1/4 cup garlic vinegar

2 tablespoons lemon juice

1 tablespoon water

1 envelope Italian salad dressing dry mix

1/2 cup olive oil

Instructions:

In a large bowl, combine cooked macaroni and sweet onion slices. Add julienned carrots, sliced snow peas, and radish discs. Gently toss. In a measuring cup, combine garlic vinegar, lemon juice, water, Italian seasoning packet, and olive oil. Whisk together until completely blended. Drizzle dressing over the macaroni salad. Gently toss to coat ingredients. Refrigerate until ready to serve.

Mango’s Dockside Bistro & Sushi Bar on Marco Island, Florida

Dining Outside the Home: Mango’s Dockside Bistro & Sushi Bar on Marco Island, Florida! It’s a tough decision when you need to think about sitting outside with a backdrop of the local marina or inside where you can watch exotic salt-water fish swim by in a huge aquarium. Try a tropical appetizer like the Bacon-Wrapped Shrimp Jalapeños. Spicy, with a touch of natural saltiness. It’s a nice starter along with the Yellowfin Tuna over Seaweed Salad. Quench your thirst with a crafted cocktail like the Key Lime Pie Martini. It’s more like a dessert for those who enjoy a touch of sublime sweetness. After all, isn’t that the reason you walk two miles along the beach every day? Eating out is fun and something everyone looks forward to for socialization. The Tropical Island Salad makes quite a statement served in a fresh pineapple boat over a bed of mixed greens. A scoop of Mango’s famous chicken salad takes center stage surrounded by juicy strawberries, crushed walnuts, and Gorgonzola crumbles. The menu goes on and on to satisfy every palate.

Margarita’s Restaurant on Marco Island, Florida

Dining Outside the Home: Margarita’s Restaurant on Marco Island, Florida! For authentic Mexican food, you sometimes have to rely on a navigation system to find the place, especially the first time. After that, trust me, you’ll remember exactly where they’re located. Seating inside is available, but tables outside are nice without feeling crowded. It’s convenient enough for attentive servers to come and go, but specious enough for private conversations. The decor reflects the Mexican connection with carved chairs, vibrant artwork, and colorful tiles. Immerse yourself in the cultural experience with tasteful dinners, icy margaritas, and salsa that is just-right spicy. The Beef Rice Bowl is loaded with savory shredded beef, Mexican black beans, roasted corn salsa, diced tomatoes, and sour cream. Chopped cilantro can be sprinkled across the top, by request. Enjoy every bite down to the crispy flour tortilla bowl. Muy Bueno.