from Bob Salsman Make way more than you think you’ll need, because if you don’t, you’ll have to go back to the kitchen and start all over again when the pasta is all gone and you still want more. ½ cup mayonnaise ½ cup sour cream 2 tablespoons red wine vinegar 2/3 cup sugar 2 tablespoons dill weed Salt and pepper to taste 1 pound … Continue reading Spinach Noodle Salad
You don’t like beets, you say? Try them this way. Beets – best from the farmer’s market, any color Olive oil Salt or pepper (optional) Preheat oven to 350 degrees. Choose fresh, firm beets in season. Trim tops and lightly peel. Brush with a good olive oil; place on shallow baking sheet and season if desired. Roast until beets are fork-tender. Depending on the size … Continue reading Roasted Beets
Call them rings when they’re fat and straws when they’re skinny, but when sweet and tender Vidalia onions are available in the summer Carla feels the call to do some deep frying. 1-3 Vidalia onions Quart buttermilk Flour Lawry’s salt Vegetable oil* Thinly slice onions – a mandoline works best for this but they are lethal to fingers and knuckles. In a big bowl, cover … Continue reading Buttermilk Onion Rings
Hey, here’s another way to use up some of that excess garden zucchini. 1 onion, chopped 2 zucchini, sliced 2 cups fresh corn kernels (about 3 ears) 2 tomatoes (about 2 cups diced) ½ clove garlic, minced ½ to 1 cup Newman’s Own salsa, mild (or similar thick and chunky with recognizable vegetable pieces) 1 cup Monterey Jack cheese, grated Preheat oven to 350 degrees. … Continue reading Summer Vegetable Bake
4 cups fresh corn kernels 1 red bell pepper, roasted 1 large tomato, chopped, or 1 cup cherry or grape tomatoes 2 jalapeño peppers, seeded and minced ⅓ cup green onions, chopped ⅓ cup salad oil ¼ cup fresh lime juice 2 tablespoons water 2 teaspoons sugar 1 teaspoon salt 2 teaspoons chili powder 1-2 tablespoons fresh cilantro 2 cloves garlic Pepper Red chipotle pepper, … Continue reading Summer Corn Salsa
TBH, she called it “five-cup salad,” but most people know this as ambrosia. As kids, we thought it was weird, but now we understand why this is a Southern staple. 1 cup flaked coconut 1 cup miniature marshmallows 1 cup mandarin orange slices 1 cup crushed pineapple 1 cup sour cream Maraschino cherries Combine all ingredients and chill overnight. Garnish with maraschino cherries; serve very … Continue reading Grammy’s Ambrosia Salad
This recipe offers you a great excuse to take a Saturday morning spring drive to a pick-your-own asparagus farm. Take along a small child, even if you have to borrow one from a friend – children are shorter and closer to the ground so you will have to do less bending over to snap the stalks, and kids are greatly amused by the hide-and-seek process … Continue reading Asparagus Cheese Strata
Ania and Carla got hooked on this salad in Traverse City, Michigan, at a now-closed restaurant called Mabel’s. To make it, we now routinely order dried cherries and cherry vinaigrette dressing from Traverse City stores – our favorite is Benjamin Twiggs. This salad is perfect for a hot July night, even if you’re nowhere near the Cherry Capital of the World. 2-3 chicken breasts Olive … Continue reading Cherry Chicken Salad
2 bunches celery 8 tablespoons butter 4 tablespoons flour 2 cups milk 1 cup celery water (see below) 1 cup blanched slivered almonds 4 tablespoons dry breadcrumbs or panko Cut celery into half-inch slices; put into stockpot and cover halfway with boiling salted water. Return to boil and cook for 10-15 minutes. Reserve one cup of the cooking water, and drain the rest. Preheat oven … Continue reading Celery Casserole
4 cups cooked quinoa ¾ cups canned black beans 2 plum tomatoes, diced 1 cup corn (thawed or grilled and removed from cob) ¼ cup chopped onion 2 tablespoons cilantro* 2 limes 3 tablespoons olive oil Salt to taste Cook quinoa according to package instructions. Juice the two limes. Whisk the lime juice with olive oil and salt. Mix quinoa with black beans, corn, tomato, … Continue reading Quinoa and Pico Salad
