TOMATO FENNEL SALAD...
Ah, beautiful, ripe summer tomatoes. Tomatoes are at their peak and with a little luck you may be able to find beautiful Heirloom ones. These are tomatoes that look and taste like old-fashioned tomatoes of yesterday. Summer is also the best time to seek out local growers or Farmers Markets that are likely to have them. Serves 6-8 1½ pounds heirloom tomatoes 1 small fennel bulb 2 tablespoons good olive oil Zest of one small...
BUCATINI PASTA AL PESTO...
Summer! When the basil is growing fresh in your garden and the aroma is so very fragrant is the ideal time to make a great pesto. Bucatini is a larger, round spaghetti, which I love, but you can certainly use regular spaghetti as well. Serves 6 Good olive oil Kosher salt 1 pound Bucatini or regular spaghetti 1 to 1½ cups pesto (recipe follows) Splash some oil in a large pot of salted boiling water and add pasta. Cook the...
MANGO SALSA...
This salsa recipe hails from Nicarauga. It’s sweet, spicy, and chunky and is terrific with the Grilled Herb Shrimp. Makes 2 cups 2 tablespoons good olive oil 11/2 cups diced yellow onions (2 onions) 2 teaspoons peeled, minced fresh ginger 11/2 teaspoons minced garlic 2 ripe mangos, peeled, seeded, and small-diced 1/3 cup freshly squeezed orange juice 2 teaspoons light brown sugar 1 teaspoon kosher salt ½ teaspoon freshly...
GRILLED HERB SHRIMP...
The great Craig Claiborne taught us all how to make wonderful meals with common ingredients. This is his recipe form his original New York Times Cookbook with a slight variation by the ever wondrous Ina Garten. Enjoy! Serves 6 3 garlic cloves, minced 1 medium yellow onion, small diced ¼ cup minced fresh parsley ¼ cup minced fresh basil 1 teaspoon dry mustard 2 teaspoons Dijon mustard 2 teaspoons Kosher salt ¼ teaspoon...Connect
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