New-Classic Iceberg Lettuce Wedge Salad with Blue Cheese Ice Cream Dressing


Today’s temperature in Nashville, Tennessee as I post this at 6:34pm CST:      94 degrees and feels like 104 degrees (official report!). Let’s eat something cold, really cold like a chilled iceberg wedge with a frozen blue cheese dressing.

A cold blast-from-the-past with an updated twist.


As you know blue-cheese dressing is a must for this salad, but frozen blue-cheese ice cream dressing is even better!

I had a version of this salad while working on a photo shoot in Florida a few years ago. It was late in the day, I was hot & tired. I walked to a nearby restaurant close to my hotel for dinner at the end of the day. I lazily chose the “classic wedge salad” and when it arrived at my table the dressing was frozen….a blue-cheese ice cream dressing right on the top of my wedge slowly melting down into & between the leaves. Ingenious.


A good blue cheese with lots of veins….yogurt…hot sauce…my homemade lemon-salt and…….


….a generous grinding of my friend Jesse (Food Sheriff) Goldstein’s very own invention “Flower Pepper”. To be more exact “Uncle Daisy’s Organic Flower Pepper”. Jesse gave me a jar of his special pepper chock full of dried flowers as a gift and it added just the right flavor to this recipe.  It is not available in stores but you can make your own. Go to Jesse’s blog post that tells you how.


Ingredients blended together and frozen in my ice-cream freezer but left a bit soft to scoop onto the top of the wedge!


Pancetta cooked until very crisp and most of the fat rendered in my Lodge cast iron skillet.


Updated….Neo-Classic Iceberg Wedge Salad…for hot days to cool you down.


Neo-Classic Iceberg Lettuce Wedge Salad with Blue Cheese Ice Cream Dressing

  • Time: 30mins
  • Difficulty: easy
  • Print


Ingredients & Equipment:

Electric ice cream freezer ready to make ice cream according to package directions for your particular machine.


  1. In a bowl mix together Greek yogurt, blue cheese crumbles, a healthy pinch of lemon salt, a generous grinding of Flower Pepper and a few shakes of hot sauce to taste. Stir until well blended.
  2. Scrape mixture into the ice cream freezer and freeze according to package directions or until mixture is “ice cream frozen”. Scrape blue cheese ice cream dressing in a plastic container and pop in the refrigerator freezer while you prepare the salads. Don’t let the dressing get too frozen as it will be hard to scoop.
  3. On four plates place one Iceberg Lettuce wedge. Sprinkle tomato halves & crisp pancetta over the wedges.
  4. Add a scoop (or two) of Blue Cheese Ice Cream Dressing over each wedge right before serving.

Teresa Blackburn

“The Peace, Love & Potato Salad” Cookbook Giveaway

photo by: Danielle Atkins Photography

 With good, easy recipes, a crusty loaf and a chilled beer or glass of wine potato salad quickly enters the world of entrees in one fell swoop. “The Peace, Love & Potato Salad Cookbook” has seasonal potato salads deliciously influenced by American and International cuisines. Down home & far away. There are recipes for using leftover potato salad to make Latkes, fall and winter recipes with sweet potatoes & ginger, corn & chipotle peppers, recipes with black-eyed peas & pickled okra for New Years. Potato salads for all seasons.


 In celebration (hooray) of today’s….July 15th…. release of “The Peace, Love and Potato Salad Cookbook”, The Story of A Crowd-Sourced $55,492 Bowl of Potato Salad published by Spring House Press and co-authored by yours truly and Zack Brown I am going to give away a few books to 5 of my wonderful readers. Also for each comment left on this giveaway post I will donate $5 to Second Harvest Food Bank Middle Tennessee. This is my first ever giveaway which is doubly exciting!

 So without further adieu……Announcing…..(drum roll)….

“The Peace, Love & Potato Salad Cookbook” Giveaway!”

Here is all you  and I need to do:

  1.  Leave a comment! That’s all. The first 5 readers who comment on this post will receive a copy of this book. I will get in touch for your mailing address.

2. Here is the second part of this Giveaway….. For each and every comment left here on this post Food on Fifth will donate $5 to Second Harvest Food Bank Middle Tennessee.

Giveaway ends: July 22nd, 2016 midnight.

A few other posts that will tell you more about this book here and here.


To continue with my shameless promotion you can purchase one, or two, or three books which make great gifts at the following:

Spring House Press -Until September 1, 2016 you will receive a 35% discount on your order by entering this promo code FOF35


A few “teaser” pages below just to get you excited! Spread the word…Potato Salad, it’s not just for picnics anymore!




smashed potato copy

All of the photos in this post were done by the fabulously wonderful & talented Danielle Atkins. 

 Eat More Potato Salad, Peace & Love.

Fabulous Affogato…..Two-Ingredient Summer Dessert To Enjoy Right Now! E.A.T. #18


Is it a dessert you drink? Or is it a drink you eat? Affogato, just another wonderful bit of magic from Italy, is traditionally vanilla ice cream “drowned” in a shot of hot espresso. This version uses a scoop of chocolate-peanut butter gelato which is a bit like gilding the lily, but fabulous.Two ingredients! It is “facile come questo” or as “easy as this”.


Gelato or ice cream of your choice….espresso hot..maybe a sprinkling of  cocoa  or instant espresso powder? The hot espresso flows over the gelato starting the melt…divine. An easy dessert for dinner parties…no cooking in this summer heat…immensely satisfying.


At first you eat it, then you drink it and then you’ll want more…buon appetito.

It’s hot outside…treat yourself!

Fabulous Affogato - 2 Ingredients Summer Dessert


Ingredients per serving:

  • one shot of hot espresso
  • one to two scoops of your favorite chocolate-peanut butter or vanilla gelato or ice cream
  • Optional – Cocoa powder mixed with espresso powder for garnish


  1. Make espresso.
  2. Scoop gelato or ice cream into a short glass.
  3. Pour shot of espresso over gelato, dust with cocoa-espresso powder if desired. Eat with a spoon.

Blueberry-Apricot Slab Tart….Happy 4th of July….E.A.T. #17


I am not a fussy cook. I find cooking, especially baking, very soothing. Keeping it simple and easy is my approach…some of it is intuitive but mostly not being afraid of the possibilities of missteps. It helps to  be intrepid but it is not necessary. A good sense of humor helps as well! Many holiday days you can find me in my kitchen trying out new recipes and just playing around and this July 4th is no exception.

This recipe for my “Blueberry-Apricot Slab Tart” is very easy.  Don’t you think the “slab” part is appropriate? The directions are easy,  not many ingredients are needed and you can substitute the fruit as you like…peaches, blackberries, strawberries, cherries, plums are good substitutes.


A homemade or store-bought pie crust works equally well depending on how much time you have. I make my own crusts and when I do, I make extras and freeze to use later. This crust is one of my freezer crusts thawed, rolled out and topped with Creme Fraiche mixed with raw sugar and lemon juice then scattered with zest.


Apricots sliced, no peeling necessary. Blueberries nestled all around…..


….star shapes cut out of the pastry scraps and a dusting of decorating sugar this tart is ready for the oven! Easy-as-This!


Happy 4th of July. Peace and Love.

Blueberry-Apricot Slab Tart

  • Servings: 8
  • Time: 1hr 30mins
  • Difficulty: easy as this
  • Print



  • 1 pie crust dough (enough to cover a half sheet pan with scraps)
  • 8 ounces creme fraiche (or cream cheese softened)
  • 1/4 cup raw sugar
  • the zest of one lemon
  • the juice of 1 lemon
  • 6 apricots, sliced
  • 1 1/2 cups fresh blueberries
  • decorating sugar (the crunchy kind used for cookies)


  1. Preheat oven to 375 degrees. Line the sheet pan with parchment paper.
  2. Roll pie crust dough out large enough to fit into the pan and up the sides. Trim edges and save for decorating top.
  3. Mix together the creme fraiche, raw sugar, and lemon juice. Spread mixture over the bottom of the crust.
  4. Scatter the lemon zest over the filling.
  5. Arrange apricot slices over the top and sprinkle the blueberries over all.
  6. Roll out and cut dough scraps into decorative shapes using a cookie cutter. and randomly place over the tart.
  7. Bake for 35-45 minutes until top is bubbly and crust is lightly browned. Remove and allow to rest for 10 minutes. Serve cut into slabs.

Get ready, Get set for Summer Holiday Eating with “The Peace, Love and Potato Salad” Cookbook’s “The Classic Potato Salad”


The 4th of July Holiday weekend is right around the corner and nothing says summer holidays like a bowl of homemade potato salad. This is one of the summer recipes I developed for “The Peace, Love and Potato Salad” Cookbook and is one of my favorites.


This recipe (without the balsamic vinegar and radishes) is pretty much the version I grew up with. Pickles, pickle juice, cooked eggs, and potatoes were the basic ingredients. Potato Salad has grown up and stepped into the modern, international world of cuisine with style!

You can serve in a bowl of course, but individual servings in little resealable jars kept chilled until ready to eat creates a homey-modern touch.

Get ready, get set for your summer holidays with potato salad, peace and love!

Images by Danielle Atkins Photography!eat/c1ywd

A quick visit over to Spring House Press’s website is one way to reserve your copy of “The Peace, Love and Potato Salad” cookbook to be released on July 15th. If you enter the promo code – FOF35 – you’ll also receive a 35% discount at check-out and the code is good until September 1st! That’s a pretty yummy savings isn’t it?

The Classic Potato Salad



  • 2 pounds red-skinned potatoes, peeled & cut into 1 inch chunks
  • 1 cup mayonnaise
  • 2 tablespoons white balsamic vinegar
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 1/2 teaspoon black pepper
  • 1/4 cup diced red onion
  • 1/4 cup chopped dill pickles
  • 1/4 cup pickle juice
  • 2 hard-cooked eggs, chopped
  • 1/2 cup thinly sliced radishes
  • additional salt & black pepper to taste if needed


  1. Cover potatoes with cold, salted water & bring to a boil. Reduce heat and simmer until tender. Drain and cool.
  2. In a large bowl, stir together the mayonnaise, vinegar, salt, sugar and pepper until well mixed.
  3. Add potatoes, onion, pickles, pickle juice and eggs, gently tossing together. Sprinkle radishes over mixture, then cover and chill. Right before serving, taste, and adjust seasonings, adding salt and pepper if desired.

Recipe by Teresa Blackburn, reprinted with permission from Spring House Press from “The Peace, Love and Potato Salad” Cookbook. Release date: July 15th, 2016

Available from: Use Promo Code: FOF35 until September 2016 for 35% discount


“Spicy Chocolate Chai Frozen Latte for a Sizzling Summer Day”


I know, I know…to complain about the heat is the least interesting thing one can do…actually to complain about the weather at all is rather dull. The weather here in Middle Tennessee is “normal” and truthfully, better than normal. But after a few days of temps in the 90’s and 90 percent humidity one just succumbs!

I had this container of Tazo Chai Latte, I was hot and sweaty, I wanted something cold…very cold. Time to experiment. Popping  the Chai Latte along with some milk, thick chocolate syrup, a bit of brown sugar, a splash of vanilla extract and a pinch of cayenne into my always ready ice cream maker…20 minutes later along with a dusting of cocoa…with one bite I was cooler! I had, surprisingly,  one of the most intriguing frozen ice cream-like desserts I have ever made, “Spicy Chocolate Chai Frozen Latte”.


I always get my ingredients measured out and ready before starting one of my kitchen experiments. The “mise en place”.


The churning begins…..

IMG_0122…halfway through the chocolate syrup is added.


The magic of modern machinery happens right before my eyes!


It’s creamy with no cream, sweet with just a bit of sugar, cold when it’s hot!

Stay cool.

Spicy Chocolate Chai Frozen Latte

  • Servings: 6-8
  • Time: 45mins
  • Difficulty: easy
  • Print


  • 2 cups Tazo Chai Latte (or any other brand), chilled
  • 1 cup whole milk
  • 1/3 cup brown sugar
  • 1 cup good thick chocolate syrup
  • splash of vanilla extract
  • pinch of cayenne pepper
  • cocoa powder


  1. In a sauce pan set over medium heat mix together the whole milk and brown sugar. Stirring until sugar has dissolved. Remove from heat and let cool completely, chill.
  2. Add the chai latte, chilled milk-sugar mixture, vanilla extract & cayenne pepper to the ice cream freezer. Turn on freezer.
  3. Halfway through the freezing process, about 12 minutes, add the chocolate syrup. Continue freezing. When mixture is frozen turn off machine. Serve frozen latte scoops with a dusting of cocoa powder. You can also serve later, just cover the ice cream and keep in freezer until ready to enjoy. I prefer eating immediately as it is creamier at this point. When it is frozen it become more icy. Either way it is very good and refreshing and lower fat than traditional recipes.

Teresa Blackburn

Garden-Grown Green Peas, Crisp Bacon & Parmesan Pasta for a Late Spring Dinner


I have been traveling (check out my Instagram for photos on where) for a couple of weeks and away from my kitchen…lots of eating, but no cooking. Many recipe ideas are crammed into my brain from the trip and after some experimentation I hope to share some of those with you in later posts…a similar but not-creamed spinach dish topped with goat cheese that was sublime….a light-as-air three-layered dessert using sponge cake, whipped cream and phyllo dough…gnocchi-like noodles with a simple beef stew…chard chopped and sautéed in olive oil & garlic….oh my!

But for today…..peas and pasta.


A few weeks ago I picked my solo crop of green peas from my little garden and this is the easy dish I made, “Garden-Grown Green Peas, Crisp Bacon & Parmesan Tossed with Pasta”, a Carbonara riff.


 A cool, sunny spring with just the right amount of rain gave my pea plants an extra boost and within a month or so I had vines laden with plump green peas! I was pretty thrilled as fresh peas have always been a favorite of mine.




The hot pasta was tossed in a quick sauce of chicken stock with a splash of cream, sea salt & black pepper for a leaner version of a classic Carbonara-style dish.  I quickly added the steamed green peas, crispy lean bacon & a generous amount of shredded parmesan cheese. Bon Apetit!


Garden-Grown Green Peas, Crisp Bacon & Parmesan Cheese Pasta

  • Servings: 4
  • Time: 30mins
  • Difficulty: easy
  • Print


  • 1 lb fettucine or spaghetti noodles (regular or gluten-free) cooked, saving 1 cup of hot pasta water
  • 1 cup chicken stock, low-fat
  • 1/4 cup cream
  • 1 cup fresh green peas (or frozen) quickly steamed in microwave
  • 8 slices crisp bacon
  • 1 cup shredded good quality Parmesan cheese
  • sea salt & freshly ground black pepper


  1. In a deep stock pot over low heat toss cooked pasta, pasta water, chicken stock, cream and salt & black pepper until noodles are hot and coated with sauce.
  2. Portion into 4 bowls and top each serving with peas, bacon and a generous portion of cheese. Top with additional black pepper. Serve immediately.

This dish is fresh, quick and very good for a spring dinner after a long day at work served with a crisp, cold, dry white wine.