by Cate Bogue | May 14, 2018
PASTA SALAD WITH FIELD PEAS (Adapted from Southern Living) 4 cups fresh or frozen field peas, cooked, drained, and cooled 8 ounces of your favorite pasta, cooked, rinsed with cold water, and drained (I used what I had on hand – bowtie) 1/2 cup chopped red bell...
by Cate Bogue | May 14, 2018
DENSE FUDGY BROWNIES (Adapted from Inspired Taste) THE. BEST. I like dense, dark, ooey gooey brownies. The cakey ones are ok too, but I prefer the intense dark chocolate flavor vs milk chocolate and crumbly. Be warned – these are rich, so cut into 16 smallish...
by Cate Bogue | May 14, 2018
INDIVIDUAL STRAWBERRY SHORTCAKES (Adapted from Smitten Kitchen) I love the idea of this dessert for boating – you make the shortcake part in advance (a day or two) and then place them in an airtight container. Then mix up the strawberries and place them in a...
by Cate Bogue | May 14, 2018
GRILLED SWEET POTATO WEDGES (Adapted from Serious Eats) For the Seasoning: 1 tsp paprika 1 tsp cumin 1 tsp chili powder 1/8 tsp cayenne pepper 4 medium sweet potatoes, scrubbed and each cut into 8 equal wedges 1/4 cup olive oil Kosher salt and freshly ground black...
by Cate Bogue | May 14, 2018
CHICKEN, AVOCADO AND CHEDDAR MELTS (Adapted from The Silver Palate) Serves 2-4 1/4 cup mayo 1/4 cup ketchup 1 scallion, thinly sliced on the diagonal 3 tsp chopped fresh flat-leaf parsley 1-2 whole boneless skinless chicken breast, grilled 1 ripe avocado 4 slices...
