by Cate Bogue | May 15, 2018
GREEN SALAD WITH LEMON VINAIGRETTE (Adapted from Southern Food and Fun) 2 cups watercress (or other frisee) 4 cups arugula 2 cups mixed baby greens 2-3 scallions, chopped 3-4 TBSP fresh herbs: such as – tarragon parsley, cilantro, dill, thyme, coarsely chopped 2...
by Cate Bogue | May 15, 2018
CAPRESE PASTA SALAD (food.com) 1 1⁄2 cups small fresh mozzarella balls 1 cup grape tomatoes, cut into halves 1⁄3 cup Italian or Greek salad dressing 1⁄4 cup extra virgin olive oil 4 garlic cloves, minced 1⁄2 tsp crushed red pepper flakes 1 lb bow tie pasta 3...
by Cate Bogue | May 15, 2018
SMOKED TROUT SPREAD Let me tell you – – – THIS spread is simply amazing! It’s super easy to make, and it is absolutely killer! You can serve it on crackers or do what I’m doing -schmearring it on bagels for a brunch! SO SO SO GOOD!!! 2...
by Cate Bogue | May 15, 2018
BEST BAKED SWEET POTATO "FRIES" (Adapted from All Recipes) These baked sweet potato wedges LOOK like their fried cousin, but they’re oh so much healthier. Serve alongside ketchup if you must! 2-3 large sweet potatoes, peeled, cut into 1x3-inch wedges 3 TBSP...
by Cate Bogue | May 15, 2018
BEST SAUTÉED MUSHROOMS 8-12 oz sliced mushrooms (button or bella) 2 TBSP butter 2 tsp Worcestershire sauce 2 TBSP red wine Melt the butter in a pan; add mushrooms, worcestershire and wine. Sauté for 15-20 minutes or until mushrooms are soft. Serve alongside the...
