The boiled potato is a classic accompaniment to corned beef and cabbage (hint, hint), and this recipe elevates the filling side dish from bland to mouthwatering. The bay leaf, garlic and butter make for a perfect combination of savory, salty, melt-in-your-mouth flavor. I made a test-batch of these that were devoured by my household in a matter of minutes…at 11 a.m.
This risotto is sort of a “base recipe” that can be prepared in a ton of different ways. At my birthday party, he added wild mushrooms and served it under tender slices of roasted duck. During a spring visit to the Bernardus Lodge, we had it with fresh peas, and for our wedding, we chose to have it topped with white truffles.
My favorite way to prepare eggplant is to roast it in the oven with a few other summer compatriots. It’s an easy and delicious side dish that will have your family eating their veggies and asking for more. Any bell pepper will do but I prefer colorful dishes, so if you use Italian zucchini, choose an orange or red bell pepper. I love the white balsamic in this recipe, as it adds a bit of sweetness and a bright kick.
These recipes for squash appetizers are so easy to make and look beautiful when served. Exact ingredients are not necessary. It’s really just a matter of taste but be sure to use the best possible ingredients. I can’t reiterate enough about using the best quality ingredients you can find. Everything about these ingredients together is so classic and delicious, radiating summer in every bite.
I took this platter of veggies and dips to a BBQ recently, using jam jars for the dip holder — it made it easier to transport by fastening the tops to the jars. Side note: For those of you who have ever driven in Montecito, you would know why you have to secure your dip […]
It works well as a dip for veggies, dressing on crispy greens or in place of mayo on a sandwich. However you add it to you culinary repertoire; sit back and watch your guests light up when they sample your latest garden creation with zeal.
I always seem to have these ingredients on hand and this recipe easily lends itself to substitutions. You switch the cheese type, add some chicken or turkey, change out the greens or herbs. I use whatever is in my garden and my fridge that seems to fit. It’s not a sandwich, it’s not a quesadilla, it’s not a salad, it’s really a combo of all three.
I discovered my first harvest of Shishito peppers. Have you had them? They are incredible. These Japanese peppers are thin, mild and tasty and every so often you find a semi spicy one, which is a little treat all unto itself. I normally grow them in the summer so I was surprised to find them so early in the season.
Recently, I created this green garlic salad dressing or dip and couple of nights ago, I served it to some friends for dinner. They wanted the recipe, so I figured why not pass it on to you too? It’s tangy, garlicky and keeps you coming back for more.
The wedge salad is always a crowd pleaser. It is crispy, satisfying and superb for entertaining or family meals. This salad is a snap…easy to assemble and it looks fabulous plated on a big platter.