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Hailing from Bobby Flay and the Food Network, I made this salad with weekend with those long, skinny eggplant. To die for!! You will notice there is no Southwest “heat” in this one — most unusual for Bobby. As presented, the recipe yielded way more than 4 servings, I’d say at least 8, but it keeps well in the fridge and we have lunch for a few days.
Compliments of Whole Foods, this recipe serves 6 and is good warm or cold, pairing well with roast lamb, ham, or fish.
This recipe, found in this month’s Food Network Magazine and which serves 4 as a side, is a surprising and refreshing alternative to regular coleslaw given most people’s lack of familiarity with this vegetable. Give it a try — that’s what a CSA is all about!
Here is a quick, creamy and colorful salad using buttermilk. If you have a food processor, it’s a snap to pull together. Serves 4
Place the following ingredients into a food processor and blend until desired consistency:
Last week, someone asked what she can do with just one cucumber? Simple – make tzatziki! This delicious, creamy, Greek cucumber sauce keeps for about a week, and is great with grilled chicken, turkey or lamb. You can use Greek or plain yogurt (using plain yogurt will result in a slightly “runnier” sauce, but it holds the flavors and texture just as well so don’t panic if you don’t have it handy). It is a snap to make. Try it!
This fragrant herb does more than add its flavor to pickles. Dill can be easily used on fish or chicken. It can be mixed with softened butter to make a flavorful spread, mixed into mashed potatoes, or added to soups.
This recipe takes Julia Child’s recipe for cream of cucumber soup and turns it into a healthier zucchini version.