by Cate Bogue | Sep 21, 2019
ROASTED VEGGIES 2 zucchini, cut up1 summer squash, cut up1 red bell pepper, cut up1 clove garlic, mincedExtra virgin olive oil1 TBSP dried oregano1 tsp dried basilSea salt Freshly ground pepperPreheat oven to 425 degrees F. Place squash, zucchini and red bell pepper...
by Cate Bogue | Sep 21, 2019
SANTA FE SALAD (Adapted from The Wacky Spoon) 2 heads Romaine lettuce, chopped4 TBSP fresh cilantro, chopped2 -3 chicken breast, cooked and sliced4 grape or cherry tomatoes, halved1/2 cup corn kernels1/2 cup red onion, diced and soaked in 2 TBSP red wine vinegar for...
by Cate Bogue | Sep 21, 2019
STRAWBERRY MANGO SALAD (Adapted from cookincanuck) 2 1/2 cups sliced strawberries2 mangoes, diced1 orange, juiced1 tsp lime zest1 tsp honey or agave nectarIn a medium bowl, stir together the strawberries, mangoes, orange juice, lime zest and agave nectar (or honey)....
by Cate Bogue | Sep 21, 2019
PIMENTO CHEESE 1 lb sharp cheddar cheese1/2 med sweet onion, chopped1 large clove garlic, quartered2/3 cup mayo1 1/2 tsp dijon1 4-oz jar chopped pimentos, draineddash of cayennes & p to tasteShred or grate the cheese, and place in large bowl. Put the onion and...
by Cate Bogue | Sep 21, 2019
HEIRLOOM TOMATO SALAD (Adapted from Taste of Home) This salad is a fresh delicious way to use up the end of summer tomatoes and herbs that are available. Happy to use fresh parsley, basil and oregano from my garden while I can! I can’t get enough of these sweet yummy...
