As summer begins, I try to take advantage of all that our area offers. I call up a friend or two and try the many restaurants and events going on in the area. Here are this week’s offerings.

I took the opportunity to celebrate a friend’s birthday at breakfast the other day. Five of us tried the new Honey Jam which is located at 3000 Oak Grove Road in Downers Grove. They took over the old Bakers Square on Butterfield Road across from the Portillo’s. We were greeted warmly and although it was crowded, it only took a few minutes to seat us. I tried the Julian Benedict which was truly phenomenal. Our server was wonderful and gave us a Very Berry Waffle to share with the birthday girl. We actually were sitting next to Mr. Portillo who is the owner of this establishment. What a great guy! If you have something or someone to celebrate, I would recommend this new place.

Last Thursday night, I met a friend at Brio’s at 330 Yorktown Center in Lombard. We sat outside on their couches, had a glass of wine and enjoyed one of the first nights of summer. Our server suggested their $2.95 appetizer special that goes from 5-9pm. We both chose the quarter burger, I also had the eggplant and shrimp and my friend ordered the steak bruchetta. We were very surprised to find that we had misread the appetizer list and the quarter burger turned out to be a full sized burger quartered! It was way more than we expected. The service was wonderful, the ambiance is decadent and the appetizers were excellent.

Great Recipes To TRY If You Are Not Going Out

If you aren’t in the mood to go out, why not invite a few people over for lunch. It doesn’t have to be hard. The other day I was invited to a friend’s house for lunch and she had a wonderful salad that I have included below. She served it with iced tea, rolls and had a great cake that I will also include. Give it a try and let me know how you liked it.

Joanne’s Salad:
Mixed Greens
Thin Pear slices
Crumbled Blue Cheese
Walnut pieces
Cranberries
Grilled Chicken

She just tossed the hot chicken over the other cold ingredients, topped it with poppy seed dressing and served. Delicious.

Coconut Cake:
Prepared white cake mix
1 can of Coconut cream
Cool Whip
Coconut (bagged)

Simply prepare cake mix as directed. Poke holes in cake every 3 inches or so. Pour over the can of coconut cream, refrigerate. Prior to serving spread the cool whip over the cake and sprinkle coconut over entire cake. It looks as good as it takes. Perfect for a warm night’s lunch or dinner.

If you have an idea for my next blog, drop me an email at CarynKuhlman@att.net.

I don’t know about you, but I have spring fever! As I look out my window and look at the snow on the ground, I realize I am craving spring flowers, nature, sun and some warmer weather. So I checked around to see what is available and was surprised at how much there is to do in Dupage County. Here are a few ideas to get you out of the house this week, without spending a fortune.

Maple Syrup Sundays
Fullersburg Woods  in Oak Brook  Mar. 14, 2010 | 12:00 pm – 4:00 pm
Get sticky! Take a stroll through the woods, and discover the secret of turning tree sap into syrup. All ages. Activities ongoing. Free. Registration not required. Call (630) 850-8110.

Spring Night Hike
Mayslake Peabody Estate in Oak Brook  Mar. 18, 2010 | 7:00 pm – 8:30 pm
Experience a forest preserve after hours, when animals are accustomed to going about their activities undisturbed. Ages 7 and up; under 18 with an adult. Free. Registration begins March 1. Call (630) 206-9581.

A Nickel’s Worth
Kline Creek Farm  in Winfield  Mar. 18, 2010 | 10:00 am – 4:00 pm
Find out what a nickel could buy in the 1890s and how consumer preferences were changing. Free. Registration not required. Tours begin on the hour. Call (630) 876-5900.
Better yet, before you take off, why not make this recipe for crock pot minestrone soup. There’s nothing like coming home to hot soup!

Minestrone
1 -15 oz can Navy beans, rinsed and drained
2 carrots diced
2 baking potatoes, peeled and deced
2 red onions, chopped
2 small yellow squash diced
½ fennel bulb chopped
¼ pound fresh green beans trimmed and cut into 1 inch pieces
2 garlic cloves, peeled
10 fresh parsley sprigs
½ teaspoon salt
¼ teaspoon black pepper
1 32oz carton vegetable broth
1 cup orzo (or favorite soup noodles)
1.Combine all ingredients except the orzo in a 5-6 quart slow cooker. Pour broth over the beans and vegetables. Cover and cook until vegetables are for tender. 4-5 hours on high or 8-10 hours on low.  At end of cooking time, remove and discard the parsley and garlic and gently stir in the pre cooked orzo.