I’m back again from another quick trip to the beach with a few pounds of fresh Georgia shrimp. And with ears and ears of corn in my box, how can I resist this quick salad? Sorry I don’t remember the origins of this recipe.
Shrimp and Corn Salad
Vegetables
Pickled Watermelon Rind
I’ve been wanting to make pickled watermelon rind and am delighted to have an organic melon for just that purpose. Can I convince you to give pickling a try?
Martha McMillin of The Preserving Place suggests wrapping pickled watermelon rind in prosciutto for a great Southern twist on the traditional melon-prosciutto combination. Yum.
Layered Vegetable Torte
This one takes its inspiration from the New York Times. It will use the eggplant, squash, peppers, tomato, onion and garlic. There are a million vegetable torte ideas out there. I like this one right now because it calls for grilling the vegetables. That’s a way to keep the heat out of the kitchen as much as possible. And adds another layer of flavors to the dish.
Fennel Gratin
Rinse the fennel and cut it into bite size pieces. You can use all of it up to and including the fronds, if you wish. Arrange the chopped fennel in a baking dish and then cover with cream. Sprinkle with Parmesan and salt and pepper. Cover the dish and bake 1 hour or until fennel Read More…
Honey Mustard Slaw
In a small bowl, stir together the mustard, honey, vinegar and oil. Add hot sauce and taste for seasoning. Set aside. Put the chopped cabbage in a large bowl and toss with the dressing. Refrigerate it at least an hour before serving.
Onion Potato Frittata
In a large ovenproof skillet, warm 1 tablespoon olive oil and then add the onions. Cook until they turn translucent, then add the garlic and potatoes and continue to cook until everything is tender. Season to taste. Remove the potatoes and onions from the skillet and set aside. Preheat the oven to 350 degrees. In Read More…
Creamy Pasta with Ham and Broccoli
Broccoli! If you’re not just steaming it or enjoying it raw, try this easy recipe from Everyday Food magazine.
Waldorf Salad with Honey-Yogurt Dressing
One recipe that doesn’t require cooking. It comes to us from Whole Foods again. I love Waldorf salad. Yogurt as dressing is a great switch from mayonnaise.
Pulled Pork with Italian-flavored Greens
Yes, this one is a little complicated, but worth it. The smell of that pork shoulder roasting is an incredibly fragrant way to perfume your house on a cool weekend afternoon. Serve it as a sandwich as given here, or skip the rolls and cheese and plate it up for dinner. Pick up the biggest pork shoulder you can find at one of Riverview’s many farmers market booths this week.
Warm Potato Salad
Bring a large pot of salted water to a boil. Add potatoes and cook until just tender. Drain and cool. Place them in a large bowl and add red wine vinegar. Toss gently. In a skillet, heat 1 tablespoon olive oil over medium heat and fry each egg, leaving yolk soft set and runny. Remove Read More…