In the summertime, succotash just calls out for those fresh, abundant summer vegetables – fresh corn on the cob, lima beans, onions, tomatoes, and bell peppers – red, yellow, orange or green, or even a combination of a few. You could even add in some summer squash or zucchini, eggplant, or whatever is fresh at the farmers market or in your own backyard garden.
When in Cape May, stop by George’s Place restaurant on the corner of Beach and Perry Streets for delicious Greek food. They won’t part with their recipe but I came pretty close to re-creating this delicious side salad they serve with many of their entrees. This serves 6 nicely as a side. (more…)
Here’s another colorful variation on a traditional summer party staple, taken from a William Sonoma cookbook, Cooking from the Farmers’ Market. The recipe serves 6. (more…)
This recipe is a twist on warm spinach salad. It is quick and easy, saving you a step by not cooking the greens. Instead, you warm the dressing and toss with fresh, young Asian greens, wilting them slightly. Older, larger greens are still best cooked as they tend to be tougher. (more…)
Any meal that comes together in only 20 minutes in only one pan is a huge win in my book. This One Pan Garlic Butter Salmon and Swiss Chard, found on the Bowl of Delicious food blog, is the perfect healthy meal for busy people. It’s simple, uses only 5 ingredients, and is gluten-free, paleo, and whole30 compliant! Serves 4. (more…)