Cold-Fashioned Potato Salad

INGREDIENTS: 2 1/2 pounds red potatoes, large diced 3 tablespoons cider vinegar 3/4 cup mayonnaise (homemade if possible) 1 teaspoon mustard powder 1/4 cup chopped parsley 1 tablespoon chopped fresh tarragon 1/2 tablespoon very thinly sliced garlic 3 tablespoons fine chopped cornichons 1/2 cup small dice red onion 1/2 cup thinly sliced celery 1 teaspoon…

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SUMMER ON A STICK: GRILLED VEGETABLE KABOBS


INGREDIENTS 5 c. vegetables (squash, onions, eggplant, cherry tomatoes, mushrooms, etc.) 1/4 c. balsamic vinegar 1/4 c. olive oil 1/4 c. chopped tomato 2 T. maple syrup 2 T. chopped fresh herbs (basil and thyme are nice) 1 T. lemon juice
4 cloves minced garlic 1/4 t. salt 1/4 t. pepper PREPARATION 1) Cut the vegetables…

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Fresh This Week Tips – May 17th, 2011

STRAWBERRIES STORE: Leave strawberries unwashed and loosely wrap the container in a plastic bag or paper towel and store in the refrigerator for up to 3 days. PREP: Wash the berries and trim the caps just before using. USE: Strawberries are perfect in pies, just right in jams, and a sweet-tart touch in salads. But…

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Tangy Cauliflower Salad

Cooking Time: about an hour INGREDIENTS: 1 small clove garlic, minced 2 tablespoons capers 2 tablespoons extra-virgin olive oil 2 tablespoons white-wine vinegar 1/4 teaspoon crushed red pepper 1 lemon, zested (2 teaspoons) and juiced (2 tablespoons) 8 cups bite-size cauliflower florets, (about 1 head), cooked until tender-crisp (see Tip) PREPARATION: Whisk garlic, capers, oil,…

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Fresh This Week Tips – May 5th, 2011

CAULIFLOWER STORE: Store cauliflower for up to one week in your crisper covered by a plastic or paper bag. PREP: Keep whole and chop off ¼ inch off the stem or cut the head into bite-sized florets. USE: Steam, roast, bake or stir fry cauliflower. Be careful not to overcook! MURCOTT TANGERINES STORE: Quite perishable,…

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