What I love about this salad is the colors – green and orange and yellow – so summery, so fresh, so appetizing. They are colors you want to wear all summer to stay cool and feel beautiful. With the zing of lime and a touch of herbs – use mint if you don’t like cilantro, or add basil if that’s what you’ve got too much of – it’s about the most refreshing thing you’ll eat. Serve with a rose or better yet a margarita, if, like me, you think a really good drink adds to the right meal. I like this with toasted naan. Oh, and if you have to have protein, try something grilled, but keep it simple. This salad doesn’t want crowding. You can find cooked, slightly salted edamame beans in 8 oz plastic tubs in the produce aisle of your supermarket. Or use frozen and cook it yourself. Adrienne demoed this for Brookside June 17, 2014, and again at USBG June 18, 2014. Serves two as a light main course, four sides. Read More
This favorite summer salad is so flavorful you’ll be going back to it again and again. I use the least expensive salmon I can find – as long as it is fresh and sweet. I’ve never tried this with canned salmon – I fear that would be too salty. But good farm-raised salmon can be had for about $6/pound on sale and a pound makes a dozen cakes, enough for six servings. The salad itself combines mesclun or baby greens with fresh herbs for a summery, intensely flavored final result. Adrienne demoed this recipe for a class at Brookside June 17, 2014. Adapted from Cuisine at Home. Read More
A great way to use up the proliferation of squash that arrives each summer. Feel free to play around with this make-ahead casserole by adding scallions, jalapenos, black olives or garnish it with avocado and chopped onions.
1½ lbs. summer squash or zucchini, or a combination of all summer squash
1 small onion, chopped
1 4-ounce can chopped green chiles, mild
8 ounces shredded Cheddar cheese, divided
¼ C all-purpose flour
¾ C salsa of your choice- mild, spicy, green, red
Chopped cilantro and chopped red onion, for garnish (optional)
Preheat the oven to 375F.
Wash and trim the ends off of the squash, then quarter each lengthwise and thinly slice crosswise. Transfer to a medium-sized bowl. Add the chopped onion, chiles and ¾ of the cheese. Sprinkle with flour, toss to coat. Transfer the mixture to a 9×9″ baking dish. Cover with foil and bake until the casserole is bubbling and the squash is tender, 35 to 45 minutes. Uncover, spoon the salsa over the casserole, add the remaining cheese and continue baking, uncovered, until golden brown and bubbly, another 15 minutes. Remove from oven and let sit at least 15 minutes before serving. Garnish with cilantro and chopped red onion. Serves 6-8. (Equally good served hot, warm or room temperature.)
Oranges, lime juice and a hint of rice vinegar make these beans sing. Serve over rice or with tortilla chips. Read More