An autumnal take on potato salad, roasted blue potatoes and caramelized shallots are paired with crisp-tender green beans and balsamic vinaigrette. Blue cheese lends a lively tang to earthy vegetables and balsamic vinegar is sweet and mellow. Rosemary is a natural partner to balsamic vinegar, and its evergreen aroma reinforces the feeling of fall. If … Read more
Panzanella is a traditional Italian salad made with day-old bread, tomatoes and basil. The stale bread is perfect for toasting and slicing into croutons, then moistened by red wine vinaigrette. Ripe summer tomatoes bursting with sweet juices make this rustic salad a true celebration of summer. Serve panzanella at room temperature, or even better, enjoy … Read more
Grilled Squid with Tomatoes and Basil is a perfect summer meal: light, fresh, colorful and full of flavor. Squid has a sweet, ocean flavor that is very delicate. Cooking squid hot and fast on the grill ensures it will be tender (as long as it’s not overcooked). However, if you prefer, substitute grilled shrimp for … Read more
In our “Fight Back” article of this issue we mention one way to slow down the process of aging is by eating healthy and making sure you get enough beta carotene in your diet. One delicious and great source of this and many other supplements is in kale. Kale chips are a crunchy delicious snack … Read more
Online EXCLUSIVE! Ingredients 1 can water-packed light tuna, drained 1/2 can chickpeas, (3/4 cup) drained and rinsed 1 stalk celery, cut in small (1/4-inch) dice 1/2 red bell pepper, cut in small (1/4-inch) dice 2 tablespoons chopped fresh parsley (optional) 1 tablespoon chopped fresh chives (optional) 1 broccoli crown, steamed for 4 to 5 minutes … Read more
Makes enough to fill 6 espresso cups This simple pureed cucumber soup infused with a hint of licorice from freshly ground fennel seed is the perfect appetizer for a summer dinner party. On a hot, sultry day you’ll be glad to have this no-cook recipe in your repertoire. Make the soup ahead of time and … Read more
Makes about 14 wraps Serves 4 as a meal, or can be made as an appetizer for 8 In this recipe, a mixture of protein-rich quinoa, mint and vegetables is bound together with a nutty tahini sauce and then spooned into tender but sturdy leaves of butterhead lettuce. If you don’t like fiddling with folding … Read more
Frittata, a rustic Italian omelet, is a dish I make again and again during springtime. It’s a simple, forgiving technique – much like a crustless quiche – open to endless variations. A frittata is easygoing, just like a sunny spring day, a cooking technique open to endless variation based on what vegetables are in season. … Read more
The fresh herb, tarragon, infuses this simple potato salad with its anise flavor. Rich smoked salmon pairs nicely with boiled potatoes cloaked in a bright lemon vinaigrette. This light and healthy dish makes for a satisfying lunch or a simple, elegant addition to a picnic or potluck. Ingredients: 2 pounds potatoes, cut in half if … Read more
The firm, white flesh of halibut is well suited to a quick braise on the stovetop. Artichokes and bacon infuse the broth with savory flavor, while fresh mint brightens the dish. The quantity of bacon can be reduced by half, if you like. Serve the fish fillets and broth over boiled potatoes or pasta. Ingredients: … Read more