by Cate Bogue | Apr 30, 2018
SHRIMP SALAD 3 tablespoons plus 1 teaspoon kosher salt 1 lemon cut into quarters 4 pounds large shrimp in the shell (16 to 20 shrimp per pound) 2 cups good mayonnaise 1 teaspoon Dijon mustard 2 tablespoons white wine or white wine vinegar 1 teaspoon freshly ground...
by Cate Bogue | Apr 30, 2018
PASTA, PESTO and PEA SALAD (Ina Garten) 3/4 pound fusilli pasta 3/4 pound bow tie pasta 1/4 cup good olive oil 1 1/2 cups pesto, packaged or see recipe below 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry 3 tablespoons freshly squeezed lemon...
by Cate Bogue | Apr 30, 2018
WHITE BEAN AND ROASTED RED PEPPER DIP(with Pita Triangles) courtesy of Smitten Kitchen Tired of dips that were nothing but cream and large amounts of dairy fat, and bored by all of the white bean dips out there that were nothing but bean-swapped hummus, this one beats...
by Cate Bogue | Apr 30, 2018
CAMPECHANA (or Mexican Seafood Cocktail) (Saveur Magazine) 1⁄2 cup fresh lime juice 1⁄3 cup ketchup 1⁄4 cup chili sauce, such as Heinz 1⁄4 cup chopped cilantro leaves 1⁄4 cup chopped green olives 1⁄4 cup extra-virgin olive oil 1⁄4 cup finely chopped white onion 1⁄4...
by Cate Bogue | Apr 30, 2018
GAZPACHO courtesy of Grow It First with CK Worley blog (see blog list at bottom) One seeded tomato, cucumber and pepper chopped Chopped celery, carrot, onion and bunch of parsley 2 chopped garlic cloves and a bunch of arugula chopped. 1/2 teaspoon of salt and pepper...