by Cate Bogue | May 3, 2018
TEQUILA INFUSED QUESO (Adapted from Rick Bayless) 1 Tbs. olive or vegetable oil 1 large ripe tomato, cored, seeded (if you wish) and cut into 1/4-inch pieces 1 medium white onion, cut into 1/4-inch pieces Hot green chile(s) to taste (roughly 1 large jalapeño or 2...
by Cate Bogue | May 3, 2018
RED FRUIT SALAD (Adapted from Pip and Ebby) I just love the idea of this bold colored fruit salad! Simple and easy to make (other than coring the cherries – but WORTH it!), it just adds life to your meal! Three 6-oz. containers fresh raspberries, rinsed Two...
by Cate Bogue | May 3, 2018
CUCUMBER-TOMATO SALAD (Adapted from A Taste of Home) 2 medium tomatoes, sliced and quartered (or a pint of grape tomatoes, halved 1 large hothouse cucumber, peeled and diced 4 green onions, chopped 1 TBSP sugar 1 tsp salt 1/4 tsp pepper 1/3 cup cider vinegar 1 cup...
by Cate Bogue | May 3, 2018
ROASTED ASPARAGUS WITH PARMESAN (Adapted from Food.com) 1 1/2 lbs asparagus 1 TBSP extra virgin olive oil coarse salt ground pepper 1/4 cup parmesan cheese, finely grated Preheat oven to 450 degrees F. Trim and/or peel tough ends from asparagus. On a rimmed baking...
by Cate Bogue | May 3, 2018
MIXED GREEN SALAD WITH SHALLOT VINAIGRETTE (Recipe from Bon Appetit) I got this recipe from the most recent Bon Appetit magazine, and it is just fabulous! I’ll be making it again and again~ Mixed greens (whatever you like) 1 shallot, minced 2 TBSP Lemon juice 1...
