by Cate Bogue | May 14, 2018
TOMATO TAPENADE (Adapted from Ina Garten) This tapenade is AMAZING. I served it recently while at the beach on vacation, on crostini, and we all loved it, but I also used it on a sandwich, and WOW! It was a game changer. This time I’m using it as a dip with...
by Cate Bogue | May 14, 2018
MARINATED ANTIPASTO This recipe is one I’ve had for over 30 years I think – it’s super easy, cold (so it’s great for summer) and it gets better the longer it marinates. 1 8 oz. bottle Italian dressing 1 14 oz. can artichoke hearts, drained and...
by Cate Bogue | May 14, 2018
CHERRY TOMATOES WITH BUTTERMILK BLUE CHEESE DRESSING (Adapted from Tyler Florence) DRESSING: 1/2 cup crumbled blue cheese 1/2 cup buttermilk 2 TBSP olive oil 2 TBSP fresh lemon juice Kosher salt and freshly ground black pepper 1 bunch fresh chives, minced 2 pints...
by Cate Bogue | May 14, 2018
CHEESY REFRIED BEAN DIP (Adapted from Closet Cooking) 2 cups refried beans 4 ounces cream cheese (room temperature) 1 cup sour cream 1/2 cup green onions (sliced) 2 TBSP taco seasoning 2/3 cup salsa (extra liquid drained) 1 4 oz can diced green chilies (drained) 1 cup...
by Cate Bogue | May 14, 2018
TOMATILLO SALSA VERDE (with avocado) (Adapted from Rick Bayless) 3 to 4 medium tomatillos, husked, rinsed and roughly chopped 1 garlic clove, peeled and roughly chopped 1 hot green chile to taste (roughly 2 or 3 serranos or 1 or 2 jalapenos), stemmed and chopped About...
