by Cate Bogue | Apr 30, 2018
TOMATO-FETA SALAD 3 pints (6 cups) cherry tomatoes 3/4 pound good feta cheese 1 small red onion, chopped 3 tablespoons white wine or Champagne vinegar 1/4 cup good olive oil 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 tablespoons minced fresh...
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
STRAWBERRY MARGARITAS (Adapted from How Sweet Eats) 2 ounces Grand Marnier 1 1/2 ounces Tequila 2 ounces lime juice 2 1/2 ounces strawberry simple syrup [recipe below] lime + fresh strawberries for garnish salt + sugar for the rim Rim the ridge of your glass with a...
by Cate Bogue | Apr 30, 2018
Orange Creamsicle Dip with fruit (Adapted from the girl who ate everything) 1 (8 ounce) container frozen whipped topping, thawed 1 (3.4 ounce) small package instant vanilla pudding mix 1 (6 ounce) container of frozen (concentrated) orange juice, slightly thawed Fruit...
