Creamy Cole Slaw With Frisee And Apple
If you can’t find fresh frisée lettuce, simply add another cup of shredded cabbage. Try this as a topping on my Turkey Burgers with Sweet Pickles.
Watermelon-Tomato Salad With Shaved Feta And Handfuls Of Mint
I first tried this when Bill Smith, chef of the famed Crook’s Corner restaurant in Chapel Hill, North Carolina, made a similar salad for a magazine feature. I know what you’re probably thinking—strange combination, right? But let me tell you, it really works. As much as I trust Bill’s palate, even I was surprised by how well the mild-sweet melon and acid-sweet tomato went together. I have since made many variations using different kinds of melons, tomatoes, herbs, and cheese, but this one is my all-time favorite. Photo to the left by Peter Frank Edwards.
Autumn Field Greens With Spicy Pecans And Pomegranate Seeds
The spicy pecans are also delicious served as an hors d’oeuvre. To remove seeds from pomegranate, carefully cut fruit in half, and gently pick out seeds, discarding pith and membrane.
This is a recipe from Martha Stewart Living Magazine.
Spicy Cole Slaw
The key to making this cole slaw is that you toss it just before serving, so the cabbage stay nice and crunchy. I like to break out of the box of serving cole slaw just for picnics and to use it as a condiment on sandwiches and burgers or crunchy, refreshing alternative to a green salad with hot entrees. Serve alongside my Grilled Turkey Burgers with Sweet Pickles for a refreshing summertime supper.
Deviled Eggs On Sliced Heirloom Tomatoes
I make deviled eggs often at home; even when the refrigerator is next to empty, there’s always the makings for deviled eggs. This composed platter, with the eggs on sliced tomatoes, was a standard Sunday lunch item at my Granny Foster’s house when I was a child. The devilled eggs can be prepared through step 3 up to a day in advance. It’s best to slice the tomatoes just before serving the salad.
Orzo With Grilled Shrimp, Summer Vegetables
This easy pasta is light and refreshing. Serve this cold or at room temperature—perfect for a picnic or barbecue.
Sesame Soba Noodles With Cucumber, Bok Choy, And Mixed Greens
In this Asian take on summer pasta, noodles are tossed with a lovely orange-peanut dressing and tons of fresh vegetables. Photo to the left by Mitchell Feinberg.
Farfalle With Chicken, Tomatoes, Caramelized Onions, And Goat Cheese
This pasta is loaded with appealing flavors: sweet onions and tomatoes, tangy goat cheese, earthy spinach.