July 2011

Gazpacho – Chilled Tomato Cucumber Soup

July 25, 2011

Take the edge off of summer’s heat with a chilled, refreshing bowl of gazpacho – a vibrantly colored and flavored, chilled tomato and cucumber soup. Serve it garnished with cooked shrimp, avocado slices and a sprinkle of Tajin, an amazing chili-lime seasoning blend. A batch keeps in the fridge for days.

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Fig and Goat Cheese Crostini with Prosciutto

July 19, 2011

With fresh figs at the market and friends in for dinner three nights this past week, I assembled a simple appetizer for everyone to enjoy with a glass of wine.  Ever versatile crostini – crisp, thin little toasts which I topped with fresh figs, soft goat cheese, a ribbon of Prosciutto and a drizzle of sweet Balsamic syrup. Our guests gobbled them down.

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Ginger Molasses Baked Beans from Scratch

July 12, 2011

July is National Baked Bean month, so what better reason to make a pot of baked beans. Instead of taking a shortcut with canned beans, this time I started with dried.  The result? Big baked beans with a meaty texture plus rich sweetness from brown sugar and molasses, a little kick from garlic and ginger, and smoky flavors from bacon and spices. Who could resist this summer classic?

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Pineapple Mango Salsa: A Taste of the Tropics

July 3, 2011

When temperatures soar and you’re melting into a puddle, chilled dishes don’t just sound good – they’re essential for summer survival. When cooking for my clients in hot weather, I often prepare this refreshing pineapple mango salsa: lots of bright flavors and no cooking required.  It’s a cooling addition to grilled chicken, fish, shrimp, or pork. Serve it alongside a sandwich or a simple cheese quesadilla. Bring a taste of the tropics to your table today.

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