by Cate Bogue | May 14, 2018
CHEESY REFRIED BEAN DIP (Adapted from Closet Cooking) 2 cups refried beans 4 ounces cream cheese (room temperature) 1 cup sour cream 1/2 cup green onions (sliced) 2 TBSP taco seasoning 2/3 cup salsa (extra liquid drained) 1 4 oz can diced green chilies (drained) 1 cup...
by Cate Bogue | May 14, 2018
TOMATILLO SALSA VERDE (with avocado) (Adapted from Rick Bayless) 3 to 4 medium tomatillos, husked, rinsed and roughly chopped 1 garlic clove, peeled and roughly chopped 1 hot green chile to taste (roughly 2 or 3 serranos or 1 or 2 jalapenos), stemmed and chopped About...
by Cate Bogue | May 14, 2018
FARMER'S MARKET EGG CASSEROLE (Adapted from Two Healthy Kitchens) The great thing about this casserole is that not only is it beautiful and healthy, but I can make it the night before, and then just throw it in the oven before my guests arrive. No slaving in the...
by Cate Bogue | May 14, 2018
DELUXE COFFEE CAKE (Adapted from Alex Guarnaschelli) I like the idea of a coffee cake baked in a sheet pan – so much easier to serve. And the topping that includes pecans and walnuts with 2 sugars and cinnamon appealed to me as well. Topping: 1/2 cup toasted and...
by Cate Bogue | May 14, 2018
FRESH FRUIT SALAD WITH HONEY, MINT and LIME (Adapted from Epicurious) 1/4 cup fresh lime juice (or use Nellie and Joes!) 1/4 cup honey 1/4 cup chopped fresh mint 1 3-pound cantaloupe, halved, seeded and chopped 1 12-ounce basket strawberries, hulled, sliced 4 kiwis,...
