Try out this summertime special. A perfect addition to any potluck! Delicious, sweet, seasonal vegetables are the base of this pasta dish and the lemon vinaigrette adds a light, tangy finish. Experiment with roasted fennel to add another level of flavor. Optional: Add crumbled feta on top.
A short list of ingredients is all you need to create these beautiful, irresistible gems. Serve a plateful of these delicious treats with a tall glass of iced tea or a hot espresso for a tasty treat. While apricot jam is a traditional filling, you can also use blueberry or strawberry compote or apple pie filling.
Enjoy this basic marinade for meats, fish and tofu! For fish, substitute lemon juice for red wine vinegar and dill for parsley.
This easy, aromatic, smoky tofu and broccoli relies on a simple marinade to deliver big on flavor. Serve hot on a platter of rice, or cool on bowls of chilled rice noodles. Add grilled strips of bell pepper and onion if you wish. To make this dish in the oven, heat the oven to 400°F, and place the tofu and broccoli on an oiled sheet pan. Bake for 20 minutes, flip the pieces with a spatula, and bake for 20 minutes more. Cool on a rack.
Turn up the volume with this herb compound butter recipe. Great way to use fresh herbs from your garden or CSA! Great addition to grilled meats, fish or a slice of bread. This recipe is simple and will last in your fridge for up to 2 months or in the freezer for up to 6!
A pineapple, coconut milk marinade serves double duty as a tenderizer and, once cooked down, a rich, spicy sauce to drizzle over the grilled kebabs. A platter of jasmine or basmati rice studded with shredded coconut and just a dash of curry powder is a great base for the sweet and slightly spicy skewers. They’re also a tasty appetizer course, served with a chilled fruity Sauvignon Blanc or Viognier.
Break the mold with this fruity salsa atop chipotle pepper-spiced salmon. Cook foil-wrapped baked potatoes and sweet corn on the grill to make this a summer celebration. A patio and a bottle of Chardonnay complete the scene.
In a medium bowl, mash the cheese and mix in the lemon zest and chopped watercress. Toast the bread. Spread ¼ of the cheese mixture on each piece of toast. Halve the avocado lengthwise, carefully remove the pit, then use a paring knife to slice the flesh thinly in the shell. Use a soup spoon to scoop out the slices, and fan ¼ of the avocado over each slice of toast. Top with radish slices and garnish with watercress sprigs.
This hearty dish makes for a festive brunch or breakfast, with a platter of fresh seasonal fruit and a simple green salad. Substitute smoked turkey for the ham or, for vegetarians, leave out the meat and add chopped steamed broccoli or asparagus.