by Cate Bogue | May 3, 2018
CORN MUFFINS WITH BACON AND CHEDDAR (Adapted from Rachel Ray) 6 slices bacon, chopped 1 box corn muffin mix plus ingredients according to package directions to make 1 batch muffins 1 rounded tsp smoked sweet paprika 3 to 4 TBSP finely chopped chives 1/3 pound sharp...
by Cate Bogue | May 3, 2018
TRI COLOR SALAD (Adapted from Martha Stewart) 2 TBSP red-wine vinegar 1 TBSP extra-virgin olive oil 2 TBSP grated Parmesan 1 tsp honey 2 cups corn kernels (from 3 ears corn) 1/2 English cucumber, sliced into 1/4-inch half-moons 1 small head radicchio, cut into 1-inch...
by Cate Bogue | May 3, 2018
RED WHITE AND BLUE POTATO SALAD (Adapted from Cooking Light) 2 cups fingerling potatoes, halved lengthwise (about 10 ounces) 2 cups small red potatoes, quartered (about 10 ounces) 2 cups small blue or purple potatoes, halved lengthwise (about 10 ounces) 1/4 cup finely...
by Cate Bogue | May 3, 2018
BROCCOLI SALAD (Adapted from Jamie Oliver) 2 large heads broccoli, chop into florets and slice stalks 6 thick slices of bacon, chopped olive oil 3 firm red tomatoes, halved and sliced 1 bunch chives, finely chopped crumbled feta cheese Dressing: 1/2 clove garlic,...
by Cate Bogue | May 3, 2018
EASY OVEN ROASTED POTATOES (Adapted from Plain Chicken) I’ll make these the day before, and simply reheat either on the grill or the microwave before serving. They’re fine at room temperature as well. 2 large potatoes, scrubbed 3 Tbsp olive oil 1 Tbsp...
