by Cate Bogue | Apr 26, 2018
CAPRESE SALAD 1 lb fresh mozzarella, cubed into 1/2 inch pieces 1 lb roma tomatoes, diced into 1/2 inch pieces 1 15 oz can white beans, drained and rinsed 1/4 cup pesto 3-4 TBSP red wine vinegar S & P to taste Mix and season (and adjust). Eat immediately or keep...
by Cate Bogue | Apr 26, 2018
Muffuletta (Easy version) 1 cup jarred mixed pickled vegetables, rinsed and finely chopped 1/4 cup chopped green olives stuffed with pimento 2 TBSP extra virgin olive oil 1/4 tsp cayenne pepper 1/3 lb thinly sliced salami 1/3 lb sliced provolone 1/3 lb thinly sliced...
by Cate Bogue | Apr 26, 2018
KEY LIME PIE BARS 1 cup graham cracker crumbs plus 2 1/2 TBSP finely ground graham cracker crumbs 1/3 cup sugar 5 TBSP unsalted butter, melted 3 large egg yolks 1 1/2 tsp finely grated lime zest 2/3 cup key lime juice (23 key limes in total) 1 cup sweetened condensed...
by Cate Bogue | Apr 26, 2018
GAZPACHO SALAD 3 medium tomatoes, seeds removed 1 red onion 1 yellow bell pepper, seeds removed 1 red bell pepper, seeds removed 1 cucumber (I prefer hothouse) 2 (6oz) pkgs baby spinach Red Wine Vinaigrette Dice tomatoes, red onion, peppers and cucumber. Place in a...
by Cate Bogue | Apr 26, 2018
COUSCOUS SALAD Courtesy of Bev and Katie Nord 2 cups water 2 tsp salt, plus more as needed 1 cup (6oz) dry couscous 1 cup finely chopped celery 1 med red onion, finely chopped 4 scallions (green part) finely chopped 1 cup dried cranberries 1 cup cooked chickpeas...
