Summer in Maine
Many of my favorite things to do in Maine , in the summer are FREE or at least very affordable.
We enjoy farm and garden tours, nursery open houses, art and gallery walks and a favorite is concert in the park.
This Sunday we plan to attend a concert at Hamilton House. There is a 10.00 per. person charge but seems like a bargain with the music , gardens and clean rest rooms.
Sunday: Concert at Historic Hamilton House
and Garden Walk
Full Moon Thunder Moon
Tuesday: Summer Caprese Salad of Sliced Tomatoes and Basil
Wednesday: Concert in The Park Kennebunk : Picnic
Thursday: Fresh Herb Crispy Fried Shrimp Tempora
Friday: Aged Prime New York Sirloin
Saturday: Mussels in White Wine Sauce
Summer Vegetable Grilled Pizza
- 1 small garlic cloves, chopped and smashed with the side of a chef’s knife
- 1/4 cup extra-virgin olive oil
- 5 oz. arugula leaves
- 1/2 cup fennel, shaved
- 1 Tbs. fresh lemon juice
- Truffle salt and freshly ground pepper
- 1 sweet onion, halved lengthwise and thinly sliced
- 1 lb. purchased or pizza dough, at room temperature
- 2 heirloom tomatoes, sliced
- 1/2 lb. fresh mozzarella cheese, thinly sliced
- 1/3 cup grated Parmesan cheese
1. Set up a grill for indirect-heat cooking over medium heat. Meanwhile, in a small bowl, mix the garlic with 2 Tbs. of the olive oil and set aside. In a large bowl, toss the arugula and fennel with 1 Tbs. of the olive oil, the lemon juice, and a pinch each of truffle salt and pepper; set aside.
2. In another bowl, toss the onion with the remaining 1 Tbs. olive oil. Place a perforated grill pan on the hot side of the grill, add the onion, and cook until the onion is softened and lightly charred, 6 minutes. Remove from the grill.
3. Divide the pizza dough into 2 equal pieces. On a lightly floured surface, roll each piece into an 11-inch round. Stack the rounds between sheets of parchment paper and transfer to a baking sheet. Transfer the rounds from the baking sheet directly to the hot side of the grill, discarding the paper. Cover the grill and cook until the bottoms are lightly browned, 3 minutes. Flip and grill until the second side is browned and crisp, 4 minutes.
4. Move the rounds to the cool side of the grill and brush the tops with the garlic oil. Quickly divide the reserved grilled onion, tomato, and cheeses on the pizza rounds. Sprinkle with truffle salt and pepper. Cover and cook until the cheese has melted, 5 to 8 minutes. Slide the pizzas to the hot part of the grill and cook for a few moments to crisp up the bottoms. If you like, cut the pizzas in half and top with the arugula salad. Serve immediately. Serves 4.