You can turn this colorful salad into a main course by adding cooked shrimp. Substituting golden beets for the more familiar red will prevent your hands from staining. Ingredients 1/3 cup sliced almonds 8 ounces beets (red or golden), cooked and peeled 3 ounces goat cheese 4 ounces baby arugula 1 navel orange 3 tablespoons […]
This salad is also excellent when made with grilled corn. Simply lay the husked ears on a hot grill grate and grill, turning with tongs, until patches of brown appear. Slice the kernels off the cobs before proceeding with the recipe. Ingredients 3 ears fresh sweet corn, kernels sliced off the cobs 4 tablespoons extra […]
A generous drizzle of fresh-pressed extra virgin olive oil before serving gives this soup richness (we love its jewel-like color). Ingredients 1/4 cup extra virgin olive oil, plus more for serving 2 medium leeks, trimmed, white and green parts halved lengthwise, then thinly sliced and rinsed (about 4 packed cups) 2 celery stalks, trimmed and […]
This is a recipe my wife, Meghan, and I enjoy as an appetizer when asparagus is in season. We use a Microplane to grate the lemon zest and garlic. Ingredients 1 bunch fresh asparagus, tough ends removed, preferably thicker stalks 1/2 cup mayonnaise 2 tablespoons extra virgin olive oil 1 teaspoon fresh and finely grated […]
