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
FALL CAPRESE SALAD 1 lb plum tomatoes, quartered lengthwise 1/3 cup EV olive oil, divided 1/4 cup basil leaves 1 lb cold fresh mozzarella, sliced 1/3 inch thick 2 TBSP balsamic vinegar Preheat oven to 400 degrees F. Toss tomatoes with 2 TBSP EVOO and 1/4 tsp each of...
by Cate Bogue | Apr 27, 2018
BACON SWISS BURGERS 8 slices bacon 1 lb ground sirloin 1 tsp worchestershire 1-2 dashes tabasco 1/4 tsp dried thyme S & P to taste Prehead grill to medium high. Cook bacon on stovetop in a large skillet over med-low heat until just crisp (~6-7 minutes). Transfer...
by Cate Bogue | Apr 27, 2018
CHILI FOR A CROWD (thanks to Silver Palate) Serves 20 and is so so good! It can easily be halved for a smaller crowd. But, the flavor explosion you’ll get with each bite is to die for! 2 TBSP extra-virgin olive oil 1 pound yellow onions, coarsely chopped 1 pound...
by Cate Bogue | Apr 27, 2018
MUFFALETTA DIP (Courtesy Pip and Ebby) 16-oz. jar pickled mixed vegetables (giardiniera), rinsed, drained and chopped (remove stems from peppers if there are any) 8-oz. package cream cheese, cubed 4 oz. provolone cheese slices, cubed 2 oz. cooked ham, finely chopped...
