by Cate Bogue | May 1, 2018
PIMENTO CHEESE POTATO GRATIN (adapted from Saveur) 3 teaspoons salt, plus more to taste 1 1⁄2 pounds Yukon Gold potatoes, peeled and sliced into 1⁄4-inch thick rounds 3⁄4 cup heavy cream 3 shallots, finely diced (scant 1⁄2 cup) 1⁄4 teaspoon crushed dried red chile...
by Cate Bogue | May 1, 2018
HONEY CORNBREAD MUFFINS (Adapted from Good Life Eats) 1 1/2 cups all-purpose flour 1/2 cup whole wheat flour 1 cup yellow cornmeal 1 1/2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 2 eggs 1/2 – 2/3 cup honey, depending on how sweet you’d like your...
by Cate Bogue | May 1, 2018
LAYERED GREEK SALAD 4 c low-fat plain yogurt 2 cloves garlic, minced 2 TBSP red wine vinegar 1 tsp salt 1 tsp granulated sugar 1/4 tsp pepper 1 sm head romaine lettuce 1 sm spanish onion; chopped 2 red bell peppers 1/2 hothouse cucumber 1 c feta cheese, crumbled 1/4 c...
by Cate Bogue | May 1, 2018
JACKED UP SALSA Mix the following ingredients together, and chill before serving: 1 small can chopped black olives 1 packet Good Seasonings Italian Dressing mixed as per directions on the back (although I use less oil) 1 bunch scallions, chopped 1 8oz pkg shredded...
by Cate Bogue | May 1, 2018
JALAPENO RANCH DIP 8 ounces mayonaise 24 ounces sour cream 1 cup buttermilk 1 cup tomatillo salsa 1 handful of cilantro 3 ranch dressing packets 1/2 cup pickled jalapenos Combine all ingredients in a blender; process until smooth. Categories: Sides & Salads...
