by Cate Bogue | May 14, 2018
FIESTA DIP (Adapted from Southern Living) This dip is nice since it’s cool, and when served with fresh veggies, it’s a perfect summer appetizer. 1 (8-oz.) package 1/3-less-fat cream cheese, softened 1/2 cup nonfat plain yogurt 1/4 cup mayonnaise 2 TBSP...
by Cate Bogue | May 14, 2018
FRESH FRUIT SALAD WITH HONEY, MINT and LIME (Adapted from Epicurious) 1/4 cup fresh lime juice (or use Nellie and Joes!) 1/4 cup honey 1/4 cup chopped fresh mint 1 3-pound cantaloupe, halved, seeded and chopped 1 12-ounce basket strawberries, hulled, sliced 4 kiwis,...
by Cate Bogue | May 14, 2018
PIZZA DIP (Adapted from Cabi) 12 ounces light cream cheese (about 1½ boxes) ¾ tsp dried oregano ¾ tsp dried parsley (or 2 TBSP finely chopped fresh) ¼ tsp dried basil 2 (8-oz) cans tomato sauce 1 (6-oz) can tomato paste 2 tsp dried oregano 2 tsp dried basil ½ tsp...
by Cate Bogue | May 14, 2018
IRISH BROWN BREAD (Adapted from Food and Wine) This bread looks so yummy and – – – no yeast! Should be a snap to make. 3 cups whole wheat flour 1 cup all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 1/4 cups buttermilk 1 large egg, lightly...
by Cate Bogue | May 14, 2018
SAUTEED CABBAGE (Adapted from Food Network) 1 small head white cabbage, including outer green leaves (2 1/2 pounds) 2 TBSP unsalted butter 1 1/2 tsp kosher salt 1/2 tsp freshly ground black pepper Cut the cabbage in half and, with the cut-side down, slice it as thinly...
