by Cate Bogue | May 3, 2018
TRI COLOR SALAD (Adapted from Martha Stewart) 2 TBSP red-wine vinegar 1 TBSP extra-virgin olive oil 2 TBSP grated Parmesan 1 tsp honey 2 cups corn kernels (from 3 ears corn) 1/2 English cucumber, sliced into 1/4-inch half-moons 1 small head radicchio, cut into 1-inch... 
by Cate Bogue | May 3, 2018
RED WHITE AND BLUE POTATO SALAD (Adapted from Cooking Light) 2 cups fingerling potatoes, halved lengthwise (about 10 ounces) 2 cups small red potatoes, quartered (about 10 ounces) 2 cups small blue or purple potatoes, halved lengthwise (about 10 ounces) 1/4 cup finely... 
by Cate Bogue | May 3, 2018
FLANK STEAK WITH SALSA VERDE (Adapted from Food Network Magazine) 2 cups loosely packed fresh parsley 3 scallions, coarsely chopped 2 TBSP capers, drained Zest and juice of 1/2 lemon 2 anchovy fillets 2 cloves garlic, smashed 1/2 tsp dijon mustard 1/3 cup extra-virgin... 
by Cate Bogue | May 3, 2018
HARD STRAWBERRY LEMONADE Perfect for an outdoor party in May in Alabama! 1 cup sugar 1 cup of water 1 pint fresh strawberries 1 cup fresh lemon juice (~8 or so lemons) 4-6 cups cold water (this will vary depending on your taste) 1 cup vodka Make a simple syrup by... 
by Cate Bogue | May 3, 2018
AUBURN BARS (Adapted from Fantastic Family Favorites) I’ll be making these with orange and navy M&Ms that I purchased in bulk from www.mymms.com. 2 1/8 cups flour 1/2 tsp salt 1/2 tsp baking soda 12 TBSPs butter (1 1/2 sticks), melted and cooled slightly 1...