Lemon Scones

Thanks to Maria, I received a big bad of luscious big lemons from California this week.  Nothing like those little ones at the grocery store.  Yummy!  Tonight after school I baked up this batch of lemon scones.  Wonderful with breakfast for dinner...something we are doing once a week thanks to all the eggs our chickens are providing.  These would also be great just with a cup of tea.

• 3 cups all-purpose flour
• 1/3 cup white sugar
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/3 teaspoon salt
• 3/4 cup cold butter, cut into pieces
• 9 tablespoons cream
• 3 tablespoons lemon juice

• 2 1/2 teaspoons lemon zest
• 1 1/2 teaspoons vinegar
• 1 cup confectioners' sugar
•   1 T. butter, melted
•   1 1/4 tablespoons lemon juice
• 1/4 teaspoon vanilla extract
• 2 tablespoons cream, or as needed
  
  
  Combine the flour, baking powder, baking soda, salt and sugar in a bowl.  In another bowl combine the butter, cream, lemon juice, lemon zest and vinegar.  MIx wet ingredient into dry ingredients.  Mix well.  Flour a surface and knead the dough 5-6 times.  Roll or pat into a 10" circle.  Cut into 1/8's.  Bake at 400 for 11-15 minutes.  Allow to cool.
  
  
  For the glaze mix confectioners' sugar, butter, lemon juice, vanilla and cream.  Drizzle on top of the scones. 

Roasted corn, avocado and shrimp salad

It is beginning to heat up here in the beautiful Pacific Northwest.  Tonight I just did not want to heat up the kitchen.  This salad with a few slices of french bread were perfect.   Open a bottle of wine and enjoy on your deck in the sun.

Salad:

• 2 ears of sweet corn, shaved off the cob
• 3 strips of bacon, cooked and dice
• 1/2 lb. large shrimp, peeled with tails on or off
• 4 cups chopped Romaine lettuce
• 1 avocado, peeled, pitted and diced
• 1/3 cup grated Fontina cheese (optional) 
• 1 egg, hardboiled
• 1 c. chopped celery

• buttermilk pesto dressing
• 1/2 cup buttermilk
• 1/2 cup mayo or Greek yogurt
• 1/4 cup pesto
• 1 small shallot, minced
• 1 Tbsp. lemon juice
• pinch of salt and pepper, to taste

Combine all ingredient well with a whisk.

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Mango Curried Chicken and Pasta Salad

I had this for lunch recently at a local restaurant and wanted to try to see if I could make something similar at home.  This salad would be great without the meat for those of you who prefer a vegetarian meal.  It is a nice lunch or light dinner.  I found this recipe on Eating Well.
12 0z. penne cooked al dente
1 tablespoon curry powder,
1/2 cup reduced-fat mayonnaise
1/2 c. plain yogurt
 1/3 cup mango chutney
1 t. turmeric
1/2 re pepper chopped into thin strips
1/2 c. green onion (optional).

Mix all ingredients together and chill until served.