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Mesclun and Cherry Salad with Warm Goat Cheese

Mesclun and Cherry Salad with Warm Goat Cheese

Ingredients

  • 2 tablespoons roasted almond oil or olive oil
  • 2 tablespoons finely chopped shallot
  • 2 tablespoons chopped fresh tarragon
  • 1 tablespoon fresh lemon juice
  • 3/4 teaspoon finely grated lemon peel
  • 3/4 cup sliced almonds (about 3 ounces)
  • 1 11-ounce log soft fresh goat cheese, cut crosswise into 6 rounds
  • 6 cups (packed) mixed baby greens or baby spinach
  • 1 cup halved pitted fresh Bing cherries or other dark sweet cherries (about 7 ounces whole unpitted cherries)
  • 1/2 cup 2x1/4-inch strips fresh fennel bulb

Recipe Preparation

  • Preheat oven to 400°F. Whisk first 5 in small bowl. Season dressing generously with salt and pepper.

  • Spread almonds on plate. Whisk egg and 1 tablespoon water in small bowl; sprinkle with freshly ground black pepper. Turn goat cheese rounds in egg mixture, then coat with sliced almonds, covering all sides. Place on rimmed baking sheet. DO AHEAD Dressing and goat cheese rounds can be made 4 hours ahead. Cover separately and chill. Bring dressing to room temperature and whisk before using.

  • Bake goat cheese rounds until cheese is warm but not melted, about 10 minutes.

  • Combine greens, cherries, and fennel in large bowl. Add dressing and toss to coat. Divide salad among 6 plates. Place 1 cheese round on each plate and serve.

Recipe by Lori Longbotham,Reviews Section

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LeaderBrand Mesclun Salad with Simple Goat's Cheese Soufflés

Melt butter in a small saucepan, remove from heat and lightly brush four 180ml oven-proof soufflé moulds with butter, then refrigerate until ready to fill. Preheat oven to 180°C.

Bring the remaining butter in the saucepan to low heat, stir in flour and cook for 3 minutes or until bubbling. Gradually pour in warm milk, stirring continuously until mixture boils andthickens. Remove from heat.

Add cheese, mustard and parsley and season to taste with salt and freshly ground black pepper. Stir until well combined. Whisk in egg yolks, one at a time, then transfer mixture to a large bowl.

Whisk egg whites using an electric mixer, with a pinch of salt, until stiff peaks form. Gently fold half the egg whites into the cheese mixture to loosen, then fold in the remaining egg whites until just combined. Divide soufflé mixture amongst the 4 moulds, then place in a roasting pan. Pour in enough boiling water to come two-thirds of the way up sides ofmoulds and bake in oven for 18 minutes or until risen and firm.

Meanwhile prepare the LeaderBrand Mesclun Salad. Tip the contents of the dressing sachet into a large serving bowl. Add the salad leaves and cherry tomatoes and toss to combine. Season to taste.

Once cooked, serve souffles immediately alongside the salad, garnished with herbs ormicrogreens.


Too Hot to Cook: Simple Salads, Part II

This is what I know about cooking in the summer: “Less is more.” “The Devil’s in the details.” And, “It’s too darn hot.” And since I share StyleBlueprint Lousiville gal Heidi’s salad obsession, I’m adding a few of my new summer favorites to the recipes she shared two weeks ago. If you missed them, click here.

Recently, I met my college friends in Washington, DC, for our annual summer get together. Each year we rotate from city to city, moving from Nashville, to Memphis, to Minneapolis, to DC (and, once in a blue moon, Paris, but that’s another post) for a long weekend of catching up. Collectively, we are mothers to eight children. We are still married to our first husbands. And we stay crazy busy balancing countless responsibilities. Needless to say, these weekends away are highly anticipated and necessary. Time off for good behavior. Early parole. Hall pass. Call it what you will, but I always return home from these weekends feeling recharged, ready to plug back into my regular life.

Laurie, Catherine and Molly. Treasured friends, 26 years and counting. These women know how to help you step over your piles of dirty laundry, both the figurative and the literal, and laugh in spite of yourself.

Of the four of us, all self-proclaimed foodies, Catherine stands out as the most adventuresome. An adept cook from our early days when the rest of us were still eating Ramen noodles, she embraces whole food in a big way. When we’re together, regardless of whose kitchen it is, she insists on whipping up one of her special Sunday brunches, and I always push away from the table amazed by her uncanny ability to take the simplest of ingredients and make something spectacular. The key is fresh, in-season produce and the best staple ingredients you can buy. Duh. So, farmer’s market, yes. Soviet Safeway — what we called DC groceries back in the day– a resounding no.

Here are four quick salads she made for us during our stay. And the best part? They all use the same greens as the base and the same two-ingredient dressing. Translation? Time-strapped cooks (like moi) can make one trip to the market to purchase a handful of ingredients for a variety of salads, and with the addition of a piece of grilled fish or chicken, enjoy delicious, healthy dinners that are infinitely satisfying.

Note: These recipes are make-as-you go and as easy to prepare for one as for six people. Ingredients are to taste. (i.e. If you like a lot of cheese, use a lot.) It’s completely freeing to prepare all of these dishes with nary a measuring spoon or cup.

Here’s the short list of ingredients you’ll need to prepare all of these salads. You won’t even need a buggy at the store – all this will fit nicely in a basket:

  • Large clamshell box of mixed baby greens
  • Large roll of goat cheese
  • Wedge of Manchego (Spanish sheep’s milk cheese)
  • Bag of sliced almonds
  • Heirloom cherry tomatoes (or your preference)
  • Haricots Verts
  • Peaches or nectarines
  • Fresh figs
  • Basil
  • Majule dates (dried)
  • Olive oil*
  • Aged balsamic vinegar*
  • Sea salt
  • Pepper

*Note: Catherine likes the Lucini brand, available here in Nashville at Whole Foods, Publix and Kroger. Aged balsamic is important, and though more expensive, a deal breaker for these simple salads. Buy it. You won’t be disappointed.

Catherine’s Composed Salad

Composed salads are arranged on a plate or platter, not tossed. A visual delight, this easy summer salad uses peak-of-the-season tomatoes and crisp-tender French green beans.

  • Mixed baby greens
  • Basil
  • Manchego
  • Heirloom cherry tomatoes (or your preference)
  • Haricots Verts (blanched crisp tender)
  • Olive oil
  • Aged balsamic vinegar
  • Sea salt and fresh, cracked pepper
  1. On a dinner-sized plate, place two large handfuls of salad greens.
  2. Toss in a few basil leaves (whole, or chopped, your preference) and toss with your hands.
  3. Arrange tomatoes (quartered, if large, or halved if smaller, cherry tomatoes), beans and cheese over greens.
  4. Drizzle with olive oil and balsamic vinegar.
  5. Season with sea salt and fresh, cracked pepper.

Baby Greens with Peaches, Toasted Almonds and Warm Goat Cheese

  • Mixed baby greens
  • Sliced almonds
  • Goat cheese
  • Peaches or nectarines
  • Olive oil
  • Aged balsamic vinegar
  • Sea salt and fresh, cracked pepper
  1. On a dinner-sized plate, place two large handfuls of salad greens.
  2. Scoop several spoons of goat cheese onto an oven safe plate and warm in hot oven. (A toaster oven is quickest.)
  3. Pour a large handful of almonds into small skillet and toast on top of stove, shaking or stirring often to encourage even browning. (Alternatively, you can sprinkle the nuts around the cheese and toast both using the same pan.)
  4. While you’re waiting for the cheese and nuts to toast, chop peaches and sprinkle on top of greens.
  5. Top salad with warm goat cheese and sprinkle with toasted almonds.
  6. Drizzle with olive oil and balsamic vinegar.
  7. Season with sea salt and fresh, cracked pepper.

Baby Greens with Figs, Goat Cheese and Almonds

This salad is identical to the peach version above. Just substitute fresh, halved figs procured from your own fig tree (if you’re Catherine) or from the market (if you’re Amy).

Mesclun greens with Manchego, Majule Dates and Toasted Almonds


This is a particular favorite of Catherine’s. She first sampled this salad on a trip to Barcelona and recommends having it in Washington at Nora’s, which she calls “the organic mecca, the Alice Waters establishment of DC.” She prefers to make it with arugula, mâche and radicchio, but baby mesclun greens are fine, too.

  • Mixed baby greens
  • Toasted, sliced almonds
  • Manchego, chopped in little cubes (or substitute goat cheese if you prefer)
  • Dates, roughly chopped
  • Olive oil
  • Aged balsamic vinegar
  • Sea salt and fresh, cracked pepper
  1. On a dinner-sized plate, place two large handfuls of salad greens.
  2. Top with chopped dates.
  3. Sprinkle with cheese and nuts.
  4. Drizzle with olive oil and balsamic vinegar.
  5. Season with sea salt and fresh, cracked pepper.

I don’t know about you, but I’m starving. Bon appétit! (And thanks, Cath, for sharing these recipes!)


Cherries

We have two types of cherries in the store. Bing cherries range from dark red to almost black. They are firm, juicy, and very sweet when properly ripened. Rainier cherries are golden with a pink blush on their skin, and their flesh is yellow to transparent. These cherries have a very sweet and delicate flavor.

Selecting Cherries
Cherries don’t ripen further once they’re picked. They are very delicate fruits, bruise easily, and should be treated with care.

Some tips
Look at the stems of the cherries: those with plump, bendable stems have been picked recently. If the cherry stems are shriveled and brittle, the cherries are older and will be past their prime before long.

Choose cherries with stems still attached this helps them maintain their freshness.

Select cherries with firm, smooth, unblemished skin, and buy only as many as you plan to eat in the next few days.

For best results, store them refrigerated in a plastic bag with holes in it, and don’t wash your cherries until you’re ready to use them

Here are some of our favorite cherry recipes from our archives.
Mesclun and Cherry Salad with Warm Goat Cheese
Warm goat cheese rounds are a lovely contrast to the cool salad. Halved cherries add a fresh, sweet flavor.

Stone Fruit Summer Salad
It’s great as a light lunch or a side for just about everything.

Flourless Chocolate Cake with Toasted Hazelnuts and Brandied Cherries
This over-the-top Flourless Chocolate Cake has impressive looks and moistness. Start the cherries ahead: They soak in brandy for a week and then in syrup for at least two days.

Almond Stone Fruit Tart
This delicious tart is great for a celebration. It takes some time to make, and we have marked where is possible to prepare some of the steps a day or so in advance for ease of assembly on the day you bake it.

Cherry Clafoutis
Clafoutis is great for brunch or a light dessert. We like to make our Cherry Clafoutis in a blender—it is so fast!

Grilled Cherry Milkshakes Recipe
Grilled fresh cherries in a milkshake? This says it all. You have got to try this delicious twist on a classic.

Amazingly Easy Cherry Pie
This is admittedly a bit of a cheat, but it is so incredibly simple to have a hot pie come out of the oven it is a shame not to do it more often!

Tart Cherry Frozen Yogurt
If you make your own yogurt (which is incredibly easy by the way) so much the better…


  • 1 1/2 cups soy sauce
  • 3/4 cup white sugar
  • 1/4 cup sesame oil
  • 5 cloves of garlic, minced
  • 1/2 of a medium yellow onion, chopped
  • 3 large green onions, cut into small pieces
  • 2 tbsp toasted sesame seeds
  • 1/2 tsp of red pepper flakes
  • 4-6 pounds of Korean short-ribs

Place ribs in a large pot with lid. Combine all the marinade ingredients together in a bowl and stir for 1 minute. Pour the marinade into the pot, over the meat making sure all the ribs have been coated. Cover and refrigerate over night. The next morning make sure to place the ribs that were on the bottom on top, and vice versa. Continue to refrigerate until its time to grill.

Heat grill to medium-high heat and when the grill is nice and hot add meat. Grill each side for 3-4 minutes. Serve with a small side salad of chopped romaine, Persian cucumbers, and sesame dressing. Garnish with Fresh Origins Micro Shiso Korean .


Recipe Summary

  • ½ cup walnut halves
  • ¼ cup sugar
  • 3 cups mixed greens
  • ½ cup dried cranberries
  • ½ cup crumbled Gorgonzola cheese
  • 1 tablespoon raspberry vinaigrette
  • 1 tablespoon white vinegar
  • 1 tablespoon olive oil

Place walnuts and sugar in a skillet over medium heat, stirring constantly until the sugar dissolves into a light brown liquid and coats the walnuts. Remove walnuts from skillet, and spread them out on a sheet of aluminum foil to cool.

Place in a large salad bowl the mixed greens, cranberries, cheese, vinaigrette, vinegar, and olive oil. Toss gently add candied walnuts, and toss again.


Warm Goat Cheese Salad (salade de chèvre chaud)

My husband refuses to eat salad as a main dish. C’est comme ça. In Antoine’s book, if a main meal is served cold, it’s not dinner – even when the temperatures soar to a sweltering 37°C like it did this week in Paris.

The Corsicans have a reputation of being stubborn and as just-as-stubborn a Scot, in our 20 years together, we always reach some kind of a compromise. For a salad, this delicious exception to his cold salad rule is a salade de chèvre chaud, since the goat’s cheese is melted under the grill.

When I first tasted this salad as a student in a Parisian brasserie, it was a far cry from the one I later learned to make in Provence. Alas, many brasseries use the horrid plastic-tasting, pasturised goat cheese which can be pretty nasty.

The best goat cheese to use is Crottin de Chavignol. The French are normally so poetic but when it came to officially naming this cheese, they somehow lost their romantic charm: it literally means goat’s droppings. I’m swiftly passing this part by, as it couldn’t be further from the amazing flavour of this lait cru (raw milk) cheese.

As a student, Antoine introduced me to some of his friends in Provence. I hardly spoke a word, apart from Je m’appelle Jill with the most attrocious Scottish accent. On top of that, their typical twangy southern accents had me even more bewildered: ‘du pain’ is pronounced ‘du paing’, ‘du vin’ is ‘du vaing’, and so on. Even when they swear it has a song to it.

As the men sat around – catching up on gossip on the terrasse – the girls took me under their wings in the kitchen. We didn’t need much conversation: everything was self-explanatory as the most fresh and flavoursome produce lay in front of us on an ancient oak table.

There’s nothing to this salad and it’s not even a recipe, really. (If you would prefer me to write it out, please say, otherwise I’m just leaving it like this.)

The most important lesson I learned from them was to put a simple bay leaf on top of each slice of crusty baguette which had been dribbled with olive oil before laying the slice of chèvre, walnuts, rosemary (or herbes de provence) on top and dribbled with more olive oil before toasting in the oven. What’s the big deal with the bay leaf? Well, when you taste it this way you don’t want your salad any other way again.

Serve on top of a mesclun salad, topped with a good dose of lardons (bacon bits), a dash of fresh thyme and plenty of chopped garlic (don’t forget to remove the core first, as it’s easier to digest) that have been pre-fried together. Toss the salad in some vinaigrette dressing.

Just remember to take out the bay leaf before eating: you’ll see just how it’s all beautifully fragranced oh-là-là, summer, Provence, and with a glass of chilled rosé amongst friends and time for the girls to join in the gossip.

This week’s soaring temperatures reminded me of when we lived in Paris, just 5 minutes’ walk from the Eiffel Tower. Being in an apartment that was south facing with no air conditioning was a challenge at times in summer: it’s no wonder we used to just stoodge about in our swimming gear.

Now that we’re out in the suburbs with a house, kids and garden, we can sit out and enjoy the shade of the laurel bay tree – thinking of our next salade de chèvre chaud. But there are still the heat challenges: the metal on our front gate had expanded so much, that we couldn’t get out. Now, that’s certainly a new excuse for being late for school!

After our recent trip to the Loire, I’m craving more goat cheese. This is what I had this week for lunch while it was 37°C – and no, Antoine didn’t have this cold stuff. Roughly chopped cucumber, watermelon, melon de Cavaillon, goat cheese, chives – all tossed in olive oil and lemon juice (or mix olive oil and limoncello for something more adult) and served with a crusty baguette.


Meat-free salad recipes

10. Buffalo chickpea salad

Not all food dipped in buffalo sauce has to be unhealthy! Chickpeas, arugula and romaine make this a fun, tasty meat-free salad option.

Ingredients:

  • 5 oz salad greens: arugula + romaine
  • 1 bell pepper (any color) chopped
  • 1-2 cups chopped/sliced tomato
  • 1 (15 ounce) can of chickpeas
  • 1 tablespoon of avocado oil
  • ¼-½ tsp sea salt, to taste
  • ¼-½ tsp paprika
  • ⅛ tsp turmeric, optional
  • a pinch of cayenne pepper for extra heat, if desired
  • 2-3 tablespoon of hot sauce
  • 1 tablespoon unsalted butter, melted

11. Harvest cobb salad

We may not have four seasons in Singapore, but we sure can enjoy a fall-themed salad! Get a taste for autumn with crispy bacon, fall apples, pears and crunchy pecans.

Ingredients:

  • 4 slices bacon, diced
  • 2 large eggs
  • 6 cups chopped romaine lettuce
  • 1 apple, diced
  • 1 pear, diced
  • ½ cup pecans
  • ⅓ cup dried cranberries
  • ⅓ cup crumbled goat cheese
  • ⅓ cup mayonnaise
  • ¼ cup milk
  • 2 tablespoons sugar
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon poppy seeds (It may not be easy to find poppy seeds in Singapore. Feel free to substitute with other nuts or seeds you love)

12. Blueberry and rose petal salad

Britney Spears loves this salad, and who are we to doubt the taste of an icon such as herself? Feel fancy with blueberries and rose petals, accompanied with chunks of mozzarella and onion slices.

Ingredients:

Mozzarella, broken into pieces

Onion, sliced into small pieces

13. Ratatouille salad

This salad is chock full of veggies such as eggplant, zucchini, summer squash and plum tomatoes, all topped off with fresh mozzarella and sourdough bread.

Ingredients:

  • 1 red pepper, quartered
  • 1 small eggplant (about 12 oz.), sliced into ¼”-thick rounds
  • 1 medium zucchini (about 6 oz.), sliced lengthwise into ¼”-thick strips
  • 1 small summer squash (about 6 oz.), sliced lengthwise into ¼”-thick strips
  • 1 lb. Campari or plum tomatoes, halved
  • 2½ tbsp. olive oil
  • Kosher salt and pepper
  • 2 tbsp. red wine vinegar
  • ¼ c. fresh basil, leaves torn
  • 4 c. baby arugula
  • 2 large thick slices sourdough or country bread
  • 1 clove garlic, halved
  • 4 oz. fresh mozzarella, torn

14. Carrot, feta, almond and sherry caramel salad

Treat yourself after a long day with this indulgent salad filled with crunchy almonds, sweet roasted carrots, and creamy feta.

Ingredients:

  • 12 long carrots (1.6kg), peeled
  • 200 ml extra-virgin olive oil
  • 200 gm natural almonds, split in half with a small knife along the seam
  • 300 gm goat’s feta, or sheep’s milk feta
  • 25 gm puffed amaranth (½ cup)
  • ¼ cup edible flowers

15. Watermelon salad with ginger basil dressing

This quick salad can be made in just fifteen minutes and manages to incorporate savory, sweet and tart flavours all in one dish. Sounds incredible!

Ingredients:

  • 1 medium watermelon
  • ⅓ cup slivered almonds, toasted
  • ½ red onion, finely sliced
  • 1 tbsp extra-virgin olive oil
  • Dash fine pink sea salt
  • 1-2 tbsp fresh mint, chopped
  • Optional: ⅓ cup feta cheese (leave out for dairy-free & vegan)
  • Optional: 4 strips crispy bacon, chopped

16. Roasted beet goat cheese salad

This roasted beet goat cheese salad is filled with citrusy, tart flavours that is sure to cleanse your palate and make you refreshed afterwards. Great as a post-workout snack or a light meal!

Ingredients:

  • 1 cup dry black-eyed peas
  • 4 red and yellow fresh beets, rinsed
  • 2 tablespoons extra virgin olive oil
  • salt and pepper
  • 6 cups mixed greens, rinsed
  • 1 cup lightly toasted walnuts
  • 1 Cara Cara Orange, peeled and sliced
  • ½ blood orange, peeled and sliced
  • ½ cup pomegranate seeds, as garnish
  • ½ cup crumbled goat cheese
  • ¼ cup orange juice, freshly squeezed (from 1-2 oranges)
  • 2 tablespoons sherry (or white wine) vinegar
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper.

17. Fattoush salad

This Mediterranean salad with homemade pita chips dressed in a zesty lime vinaigrette is sure to perk you up after a long day.

Ingredients:

  • 2 loaves pita bread
  • Extra Virgin Olive Oil
  • ½ tsp sumac, more for later
  • Salt and pepper
  • 1 heart of Romaine lettuce, chopped
  • 1 English cucumber, chopped
  • 5 Roma tomatoes, chopped
  • 5 green onions (both white and green parts), chopped
  • 5 radishes, stems removed, thinly sliced
  • 2 cups chopped fresh parsley leaves, stems removed
  • 1 cup chopped fresh mint leaves (optional)
  • 1½ lime, juice of
  • ⅓ cup Extra Virgin Olive Oil
  • Salt and pepper
  • 1 tsp ground sumac
  • ¼ tsp ground cinnamon
  • scant ¼ tsp ground allspice

18. Pear goat cheese kale salad

Love kale? Then this salad is definitely for you. Pears, goat cheese, and a light honey dressing make up the rest of the dish.

Ingredients:

  • 5 oz (140 g) kale (winter red kale works too)
  • ¼ cup (60 ml) olive oil
  • ¼ cup (60 ml) freshly squeezed lemon juice
  • 1 tbsp (15 ml) honey
  • ½ tsp ground cumin
  • Sea Salt
  • freshly ground black pepper to taste
  • 2 large pears, seeded and cut into thin strips
  • 1 bell pepper, seeded and cut into thin strips or chopped
  • 1.5 ox (43 g) sunflower seeds
  • 4 oz (115 g) goat cheese, crumbled

19. Blood orange and pomegranate salad

Craving something fresh, crisp, and flavourful? Opt for this blood orange and pomegranate salad that is both tart and sweet, drizzled in balsamic dressing.

Ingredients:

  • 1 x 120 gram mixed lettuce leaves
  • 3 blood oranges, peeled and sliced
  • Seeds from 1 pomegranate
  • 1 shallot, chopped into small pieces
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 teaspoon top quality red wine vinegar
  • ½ teaspoon honey
  • Salt & pepper to taste

20. Roasted chickpea kale salad


The Delicious Dish

Somehow, we missed it. It was early spring, and then, blammo, summer arrived. Now we have peas blossoming in the garden, swiss chard, endive, spinach, radishes all growing like mad. Chives are blossoming and will be featured in chive blossom vinegar and as garnishes for those yummy summer salads we love.

And it’s entertaining time…graduations, weddings, showers, celebrations galore. Maybe just an evening with friends or family that’s casual…but always, featuring food to make your mouth water, from The Delicious Dish. Well, we’ve got a pot of Gram’s baked lima beans staying warm in the oven, to be topped by that 100+ year-old Chili Sauce recipe. Three-color potato salad was made this morning and is chilling, along with a summer salad of green pepper, green beans, yellow cherry tomatoes, capers, sun-dried tomatoes, parsley and dill, and a poppy seed vinaigrette. How about some fabulous barbecued short ribs, braised and then finished on the grill? And perhaps my mom’s sixty year old recipe for Blitz Torte – light with layers of meringue, toasted walnut, and yellow cake with whipped cream piled on the layers – for dessert?

Yes, it’s summer for sure and The Delicious Dish is here to help you with all your entertaining needs. Invite your friends or family, mix up some summer sangria, and get ready to kick back and celebrate this beautiful season!

Our distinct point of view is focused on providing flavorful and beautiful food, using local, fresh ingredients, at reasonable prices. Whether it’s dinner for four when you’re too busy to cook, hors d’oeuvres for fifty, a fall celebration party to honor a wedding or a new baby, a sit-down dinner for ten, or a festive brunch, you’ll want to call The Delicious Dish!

The Delicious Dish is owned and operated by Debbie Weiner Soule, who has been cooking and catering since she was a teenager. Deb is the co-author of the book, The Family Table: Food on Star Island, and has contributed recipes published in Yankee Magazine. Watch this space for more news, menu choices, and recipes – and let us know how we can help to make your next event or family meal memorable.

For all of your summer entertaining needs, The Delicious Dish can help you to offer a really wonderful meal that you don’t have to stress over — let us do the work!

Enjoy these Featured Summer Items:

Appetizers:
Roasted Tomato-Goat Cheese Tart
Smoked Salmon spread in Endive Leaves
Kalamata Olive/Rosemary Sables (a savory shortbread)
Cherry Tomato-Mozarella-Basil Skewers
Fresh Figs wrapped with Prosciutto
Day Boat Scallops wrapped in Maple-Cured Bacon
Puff Pastry Palmiers with Fontina Cheese, fresh Rosemary, Sun Dried Tomatoes

Entrees:
Grilled Salmon with Mustard-Maple Glaze
Roasted Vegetable Stack with Ricotta, Tomatoes, and shaved Parmesan
Crawfish and Shrimp Etoufee over rice
Jambalaya with sausage, shrimp, and chicken
Summer Paella
Marinated Lamb Skewers with Tzatziki and Grilled Pita
Braised Barbecued Short Ribs
Summer Tart with Goat Cheese, Carmelized Onions, Goat Cheese and Rosemary
Ratatouille with Chicken Sausages

Accompaniments:
Tri-color potato salad
Wild Rice Salad with tomatoes, kalamata olives, diced jalapenos, Vidalia Onions, currants, toasted almond slivers
Artichokes with four dipping sauces
Grilled Asparagus with shaved parmesan cheese
Gram’s baked lima beans with pork belly (baked for 8 hours!)
Risotto Primavera with fresh peas, asparagus, ramps
Pasta with Sun-Dried Tomatoes

Salads:
Greek “Peasant” Salad: Tomatoes, Cucumbers, Kalamata Olives, Red Onion, Green Peppers, Feta, with herbs and a light olive oil dressing
Wedge Salad with Bacon, Heirloom Tomatoes, Great Hill Blue Cheese, Balsamic Vinaigrette
Mesclun with sweet and spicy pecans, cranberries, goat cheese, and lemon vinaigrette
Old Fashioned five-bean salad: green, black, red, garbanzo, cannelini beans, with
artichoke hearts, red onion, green pepper, and a sweet poppy seed vinaigrette
Fennel, Blood Orange, Mesclun salad with citrus vinaigrette and pine nuts

Sweet Endings:
“Blitz” Torte ( a retro classic from the 1960’s) – yellow cake, meringue layers with toasted walnuts, clouds of whipped cream
Pistachio-Chocolate Chip Bundt Cake (a retro delight)
Rhubarb Crisp with Strawberries
Rasberry-Strawberry Trifle
Black-Bottom Pie

Flower arrangements also available for your event – inquire for more information!


Watch the video: Σαλάτα με κατσικίσιο τυρί και πορτοκάλι Yummy in 3 #188 (January 2022).