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Where’s the stack of mozzarella and tomato slices? This Caprese salad is deconstructed. Photo courtesy Great Performances | NYC. Take advantage of the beautiful tomatoes now at farmers markets to create an elegant Caprese salad like this. There’s just a small window each year to enjoy heirloom tomatoes, so budget to have them every…
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Fresh grilled corn salad. Photo courtesy QVC. Got corn? Fresh-picked local corn has just appeared in our area. We celebrated by eating some of it raw (try it, it’s delicious), boiling some, and grilling some for this corn salad from QVC chef David Venable. David says, “I love to have a side dish that…
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Layering is trending as a light and refreshing approach that makes you want to eat more salad. The contrast of different colored vegetables (and fruits) makes the food all the more tempting. This recipe is by Zac Benedict for the California Avocado Commission. This recipe (below) uses 12-ounce mason jars, a main-dish size salad for…
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Edamame and corn salad. Photo courtesy CitronLimette.com. Here’s a fusion recipe: Corn is native to America, soybeans are native to Japan. Here, they marry in a sprightly oregano vinaigrette—oregano being native to the Mediterranean region and the Middle East. You can make this recipe with frozen or canned corn, but the idea here is…
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When we look at zucchini prices in the winter months, we think ahead to the summer months and all the zucchini dishes we’re going to make. This weekend, we’re serve these zucchini crisps with Prosecco, although they go with any wine, beer or cocktail and make a fine side dish or snack-in-front-of-the-TV. They’re baked, not…
Continue reading “RECIPE: Parmesan Zucchini Crisps”
