PICNIC BREAKFAST BURRITOS

I am lucky to live in a place where you really could eat outside most months of the year. We have a special little spot, the grass hill above Salt Creek Beach, that has been our go-to picnic spot for a number of years. It's no secret, families and couples gather on that hill around 5 o'clock with coolers of mismatched tupperware, wine in plastic cups or take out of choice. It's a pretty mild incline, so while eating on a hill may sound bothersome, it's quickly excused when you figure the expansive view of the ocean everyone sees because of it. One of these days we'll post a picture for you, because it truly is one of my favorite spots on earth.

While the people watching at dinner time is entertaining, we recently discovered the joy that is picnicking in the morning. I pick up breakfast burritos, Hugh brings coffee in a thermos, and we watch the quiet waves. It's almost too perfect, oh and I love it. The only caveat is that there aren't too many breakfast foods that travel well. I imagine a frittata would suffice, or maybe even some pancakes if you wrapped them in the right container. However, a breakfast burrito requires no utensils and in the case of the recipe below, you get your grains, protein, and vegetables in one package! If you do decide to make them, whether you're picnicking or not, add or take away fillings as you desire. Change the cheese, add bacon or potatoes if you're feeling authentic. Whether it's your backyard or a short drive to a pretty spot, this is the season to eat outside, go.

PICNIC BREAKFAST BURRITOS // Makes 4

The deal with burritos, is that if you use standard size tortillas, the goods burst out. So after trial and error, we suggest either getting the large tortillas, or using corn tortillas, and making breakfast tacos as an alternative. Alter the amount of filling according to what size tortilla you choose.

10 Eggs

1/4 Cup Whole Milk

1/3 Cup Chopped Cilantro/Basil

Pinch of Sea Salt/Pepper/ Red Pepper flakes

2 Cups Baby Tomatoes

1 Tsp. Olive Oil

3/4 Cup Diced Yellow Onion

Pinch of Sea Salt

2 Cups Baby Spinach

1 Cup Shredded Pepperjack

1 Avocado

4 Large, Whole Grain Tortillas (see note above)

Oven to 350'

1. Halve the baby tomatoes and put them on a rimmed baking tray. Add the diced onion, pinch of salt, olive oil and toss to coat. Roast on the upper rack for 20-25 minutes while you get everything else ready.

2. Crack the eggs into a large mixing bowl, add the milk and generously pinch of salt, red pepper flakes and pepper and whisk well. Whisk until they are a consistent color and all yolks are broken up. Add the eggs into a saucepan over medium heat (you really want almost medium low, as eggs that are cooked a bit slower tend to have a softer texture that flash cooked on high heat. Remember, you have to wait 20 minutes for the tomatoes anyway). Scramble the eggs slowly, when they are a few minutes to done, toss in all of the chopped herbs and turn off the heat, they will continue to cook, I promise.

3. Warm each of your tortillas over the stove to warm through, I like mine to get a few little blisters on each side. Lay them on a cutting board and sprinkle with the cheese. Make a layer of baby spinach, pile a quarter of the eggs, and the roasted tomato/onion mix, down the middle of each tortilla. Layer thin slices of avocado on top. Fold both ends, and roll if using a big burrito tortilla. If using taco size, you'll halve the amount of goodies per tortilla.

SUMMER CORN SOUP WITH SHRIMP

It's a big job to be a Dad. I mean to be a good one, you certainly have your work cut out for you. Especially with daughters (and yes, I say this in the midst of wedding planning because he has been such a voice of reason and support). My dad has given in to being the only male in our family; he likes his sports, but is equally a fan of late night frozen yogurt and the occasional pedicure. He has a sarcastic sense of humor and a knack for giving people a hard time, but on the contrary there is a very thoughtful and selfless man. I praised my mom around mother's day, and my dad got swept over as I was out of town for father's day. I'm able to thank my dad for the little things like sushi dinners, family vacations or the Starbucks gift card for no reason, but it's the bigger picture that I'm not sure one can accurately express gratitude for. Those kinds of sentiments don't fit in greeting cards or blog posts, emotions and words aren't always an exact translation. But I am thankful, for the little and the big things. It's not every dad who can say they braided their little girls curly hair every night before bed so it wouldn't get tangled up in her sleep. It's both a little and big thing.

I know for most of you, the thought of turning on the oven and stove in July does not sound appealing, but it's the season for corn! My dad likes soup, so it is even more appropriate. This would make a great starter for an outdoor dinner, as everything can be done in advance and the soup warmed when you need it. Enjoy the weekend!

SUMMER CORN SOUP WITH SHRIMP // Serves 4

I strongly suggest making this with fresh corn. I can't really imagine the fresh flavor being duplicated with frozen or canned. My soup has tint of orange because I used a yam, I wrote the recipe with a yukon gold because I think it would yield a more appealing color. If you don't eat shrimp, you could use rotissere chicken, black beans or omit a protein all together.

4 Ears Corn

3 1/2 Cups Vegetable Stock (good quality)

1 Tbsp. Butter

1 Medium Yellow Onion, Sliced Thin

1 Large Yukon Gold Potato

1 Tsp. Fresh Ground Nutmeg

Cayenne or Red Pepper Flakes to taste

1-2 tsp. Oregano to taste

Salt/Pepper to taste

Light Sour Cream to taste

1 lb. Shrimp

1 Tbsp. Olive Oil

1 Large Avocado

1 Poblano or Pasilla Chile

Juice of One Lime

1/4 Cup Finely Chopped Cilantro/Basil, either or a mix

Scallions (optional)

Oven to 425'

1. Melt the butter in a large soup pot over medium heat. Add the sliced onions and saute to coat. Cook until the onions just start to turn light brown. Peel the potato and cut into cubes, add it to the onion. Cut the kernels of corn off the cob with a sharp knife, add them to the soup pot. Add the broth, spices and a few grinds of fresh pepper and allow everything to simmer to cook the corn and potatoes through.

2. If using raw shrimp, toss them in the olive oil and a grind of fresh pepper, and put on a baking pan. Cut the poblano or pasilla chile in half length wise, and place it skin side up on the pan as well. Bake on the upper rack for about 5 minutes for shrimp to cook through. Remove the shrimp and set aside, put the pepper back in until the skin blisters (about 5 more minutes). While waiting, peel the skin and tails from the shrimp and cut into 1'' pieces. Remove the pepper and put it in a ziploc bag to cool, this will make the skin easy to peel off.

3. Check on the soup to make sure potato and corn are cooked through. Using an immersion blender or a regular blender, blend the soup to create a puree. I like to leave it a bit chunky, this is up to you.

4. In a seperate bowl, combine the shrimp pieces, lime juice, chopped herbs and scallions if using them. Peel and cut the avocado into small cubes, add to the bowl. Rub the skin off the roasted chile, cut into chunks. Toss gently together.

5. Taste the soup for seasonings and adjust as you prefer. Allow people to stir in their sour cream as desired. Serve each portion of soup with a big scoop of the shrimp and avocado mix on top.

VEGGIE LE CRUNCH

There is nothing French about this recipe at all. But if you say anything with a French accent when you are not French, it makes you smile. Try it, veggie le crunch. It's funny.

There has been all sorts of on-the-go-ness going on lately. It's always something. Keeping busy is really a skill I could put on my resume, I am excellent at it. Needless to say, I am tired of protein bars, trail mix and pears. They are foods intended to be had in small doses, and my bod has been starving for vegetables. I do believe our bodies tell us what they need, and contrary to popular belief, there is such a thing as craving lettuce. I needed these wraps badly, and the 'large batch' I intended to snack on through the week, was gone by the end of the day. You can call it lack of self control, but I think it was more of a survival reflex.

VEGGIE LE CRUNCH // Serves 2

I suggest using farmers market and or organic vegetables here. When you are eating them raw like this, the genuine flavor of the vegetables is important.

6-7 Radishes, depending on size

1 1/4 Cup Black Beans, cooked and drained

1 Cucumber

1 Cup Diced Pineapple

Handful of Fresh Basil

1 Head of Lettuce (any soft green will do)

// Avocado Dressing //

You could make this vegan by using 2 tbsp. olive oil and an extra tbsp. of vinegar in place of the buttermilk.

1 Avocado

1/4 Cup Buttermilk

1 Tbsp. Honey (more to taste)

1 Tbsp. Unfiltered Apple Cider Vinegar

Juice of One Lime

Splash of Cholua/Tapatio Hot Sauce

Salt/Pepper

1. In a small blender or in a bowl, mix the avocado, buttermilk, vinegar, lime, honey, hot sauce and salt and pepper to combine. The blender will make it smooth, but a bowl and whisk will still get you a dressing consistency.

2. Use a mandoline to slice the radishes thin. Cut in fourths. Peel and halve the cucumber, scoop out the seeds and dice into small pieces. In a large bowl, combine the radish, cucumber, black beans, diced pineapple and a pinch of salt and pepper. Add desired amount of fresh basil (chopped or slivered).

3. Here is where you make a decision for yourself. Hugh prefers to put the veggie mix in the lettuce leaf and dribble dressing on top. I prefer to mix my dressing with the veggies and put them in the leaf, already dressed. Six of one, half dozen of another. Except my way is probably better ;)