by Cate Bogue | Apr 27, 2018
CILANTRO SLAW 2 limes, juiced (or roughly 4 TBSP) ½ lemon, juiced (roughly 1 TBSP) 2 TBSP mayonnaise (preferably Hellman’s) 1 garlic clove, minced 5 pickled jalapeños slices (canned or from a jar), minced ½ tsp chili powder Dash pepper (to taste) ½ TBSP salt ¼...
by Cate Bogue | Apr 27, 2018
BROCCOLI SLAW Makes about 6 cups of slaw 2 heads of broccoli 1/2 cup thinly sliced almonds, toasted 1/3 cup dried cranberries 1/2 small red onion, finely chopped Buttermilk Dressing 1/2 cup buttermilk, well-shaken 1/3 cup mayonnaise 2 tablespoons cider vinegar 1...
by Cate Bogue | Apr 27, 2018
GRILLED ZUCCHINI zucchini 12-14 inches long, sliced in slices 1/2 to 5/8 inch thick. 1/2 cup your favorite Italian salad dressing 1 tsp. garlic powder 1 -2 tsp. dried oregano, basil, thyme, rosemary, or a combination (optional) Cut zucchini into slices, making sure...
by Cate Bogue | Apr 27, 2018
Ina's Tomato Mozzeralla and Basil Salad 6 small tomatoes (4 medium) 1 pound fresh mozzarella 10 to 15 basil leaves 3 tablespoons good olive oil Kosher salt Freshly ground black pepper Directions Slice the tomatoes and mozzarella and arrange casually with the basil...
by Cate Bogue | Apr 27, 2018
Giada's Grilled Vegetables 3 red bell peppers, seeded and halved 3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles 3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles 3 Japanese eggplant (12 ounces...
