Grilled White Potato Salad w/ Vidalia Onions

Ingredients 2 pounds baby red potatoes 1/4 cup plus 1/2 teaspoon kosher salt, divided 1/2 cup sour cream 1/2 cup cup mayonnaise 2 tablespoons white wine vinegar 1 garlic clove, minced 2 teaspoons finely chopped fresh oregano 2 teaspoons thinly sliced fresh chives 1 tablespoon chopped fresh flat-leaf parsley 1 tablespoon fresh lemon juice 1/4 cup plus 2 tablespoons olive oil, divided 1/2 teaspoon black … Continue reading Grilled White Potato Salad w/ Vidalia Onions

Sautéed Kale and Sweet Vidalia

Ingredients 2-3 tablespoons olive oil 1 onion, halved and sliced thinly 1 head kale, washed, and thinly sliced salt to taste 1 tablespoon apple cider vinegar (optional) 1 teaspoon red pepper flakes (optional) Instructions Preheat a skillet over low heat. Add the oil and heat gently. Add the onion, stir to coat with oil, then saute for 10-15 minutes, stirring occasionally. This slow cooking over … Continue reading Sautéed Kale and Sweet Vidalia

Lemony Ricotta Summer Squash Galette

INGREDIENTS  2 medium summer squash (and/or zucchini), thinly sliced 1 refrigerated pie crust (reserve the other for a decadent treat!) 3/4 ricotta cheese 1/4 cup grated Parmesan cheese 1/4 cup shredded mozzarella cheese 1 clove garlic, minced 1 Tbsp. olive oil 2 tsp. finely shredded lemon peel 1 Tbsp. lemon juice 1/4 tsp. salt 1/4 tsp. freshly ground pepper 1 egg yolk fresh dill (optional) DIRECTIONS … Continue reading Lemony Ricotta Summer Squash Galette

Mango Chicken Curry

Helpful tip: Mangoes that are slightly unripe, on the firm side, will hold up better in this recipe, but won’t be as sweet as ripe mangoes. So, if you use firm, less than perfectly ripe mangoes, you may need to balance the recipe with more sugar or raisins. If you use sweet mangoes, you may need to balance the recipe with a little more vinegar. … Continue reading Mango Chicken Curry

Thai Summer Vegetable Curry

  INGREDIENTS 1½ teaspoons olive oil 1 large onion, coarsely chopped 3 ounces green beans, cut into ½-inch pieces (optional) 2 summer squash, trimmed and cut into ½-inch slices 6-8 small red potatoes or sweet potatoes, cut into halves or quarters 1 cup sliced carrots 1 clove garlic, minced 3 oz. crushed pineapple (optional) 2 teaspoons Thai curry paste (you can find it in the … Continue reading Thai Summer Vegetable Curry

Pasta with Summer Squash & Kale

INGREDIENTS 2 tablespoons olive oil 2 tablespoons butter 1 bunch green onions, including half of the greens, thinly sliced (if desired) 1 cup thinly sliced kale 2 1/2 teaspoons grated lemon zest 1 tablespoon finely chopped thyme Salt & pepper to taste 1 pound summer squash, sliced into 1/4-inch half moons 1 pound pasta (linguine, spirals or rigatoni) 1 tablespoon chopped basil 1/2 cup chopped tomatoes … Continue reading Pasta with Summer Squash & Kale

Zucchini and Pepper Gratin

  Zucchini and Pepper Gratin   INGREDIENTS 3 large zucchini (about 1 1/2 pounds), 1 finely diced pinch of Kosher salt 1/4 cup extra-virgin olive oil 1/4 small onion, finely diced 1 garlic clove, minced 1 teaspoon tomato paste 1 medium red bell pepper, finely diced 1 medium yellow bell pepper, finely diced 1 large tomato—peeled, seeded and finely diced Dash of spicy ground red … Continue reading Zucchini and Pepper Gratin

Slow-Cooker Sweet Potatoes with Bacon…An Easy Side From Sweet Basil

This sweet-and-salty side could not be easier to prep on Christmas morning. Best part? It’s made in the slow cooker, so you’re saving valuable stovetop and oven space. INGREDIENTS 3 lbs. sweet potatoes, peeled and cut into 1-inch-thick slices 1/2 c. frozen orange juice concentrate, thawed 3 Tbsp. butter, melted 3 Tbsp. light brown sugar 2 tsp. maple flavoring 1 1/2 tsp. kosher salt 2 tsp. chopped rosemary 2 tsp. … Continue reading Slow-Cooker Sweet Potatoes with Bacon…An Easy Side From Sweet Basil

Italian Spaghetti Squash Pasta

Ingredients 1 spaghetti squash, halved lengthwise and seeded (Need tips? Click here.) 2 tablespoons olive oil 1 onion, chopped (yellow=traditional, white=milder, red=mildest, Vidalia or similar=sweet) 1 clove garlic, minced 1 1/2 cups chopped tomatoes 3/4 cup crumbled feta cheese 3 tablespoons sliced black olives 2 tablespoons chopped fresh basil 1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh thyme Directions Preheat oven to 350 degrees F … Continue reading Italian Spaghetti Squash Pasta

Green Bean Salad With Mustard Vinaigrette

  INGREDIENTS kosher salt and pepper 1 1/2pounds green beans, trimmed 1tablespoon Dijon mustard 2tablespoons sherry vinegar 3tablespoons extra-virgin olive oil 1/2cup sliced almonds, toasted DIRECTIONS Boil a large pot of water. Add 1 tablespoon salt and the green beans and cook until very tender, 6 to 8 minutes. Drain and run under cold water to cool. Rub the beans vigorously between your hands to … Continue reading Green Bean Salad With Mustard Vinaigrette