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From NYTimes Cooking Ingredients: 1 large, ripe but firm pears 2 teaspoons fresh lime juice 2 tablespoons pecans 1 ounce, lightly toasted 1 bunch watercress, trimmed about 4 ounces 2 endives, broken into leaves 2 ounces Roquefort, Stilton or another…
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Recipe: Smoky Heirloom Tomato and Grilled Peach Pasta Salad with Basil Vinaigrette
from How Sweet It Is Ingredients: 1 pound whole wheat pasta, like ziti or rigatoni 2 ears sweet corn 2 peaches, sliced in half and pits removed 1 tablespoon olive oil 4 medium heirloom tomatoes, cut into wedges or chunks…
Posted in Recipes, Uncategorized Tagged with: basil, heirloom tomato, pasta, peach, salad, vinaigrette
Recipe: Green Bean and Peach Salad
from Saveur Ingredients: 1⁄2 cup olive oil 1 medium yellow onion, thinly sliced 1 lb. firm-ripe yellow peaches, sliced 1 tbsp. finely chopped oregano 2 tbsp. white balsamic vinegar Kosher salt and freshly ground black pepper, to taste 2 lb.…
Recipe: Mexican Style Stone Fruit Salad
from New York Times Cooking by Mark Bittman Ingredients: 2 pounds of mixed stone fruit, sliced into wedges about 1/4 inch thick 2 cups fresh squeezed lime juice 1 teaspoon chili powder a pinch of cayenne pepper 1 TBS sugar 1/4…
Posted in Recipes Tagged with: cayenne pepper, chili powder, cilantro, fruit, lime, mexican style, salad
Recipe: Apricot & Yellow Beet Salad with Citrus Date Vinaigrette
from Bon Appétit Ingredients: 2 Medjool dates, pitted 1/4 cup high quality extra virgin olive oil (like Frog Hollow’s 2 tablespoons fresh lemon juice 2 tablespoons fresh orange juice 1 tablespoon whole grain Dijon mustard 1/2 teaspoon ground cumin…
