INGREDIENTS: 1 cup plain Greek yogurt 1/4 cup white wine vinegar 1 teaspoon caraway seed 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1 English cucumber, sliced 3/4 pound sugar snap peas, trimmed and halved METHOD: Whisk together the yogurt, vinegar, caraway seed, salt, and pepper. Gently fold in the cucumber and...Read More

This delicious Southern-style pudding is often served as a side dish for Sunday supper and is always served at Thanksgiving! INGREDIENTS: 1/4 cup sugar 3 tablespoons all-purpose flour 2 teaspoons baking powder 1 1/2 teaspoons salt 6 large eggs 2 cups whipping cream 1/2 cup butter, melted 6 cups fresh corn kernels (about 12 ears),...Read More

This summer salsa can be used as an appetizer and served with corn chips. However, it’s also excellent spooned over grilled fish. INGREDIENTS: 1 large bunch cilantro (about 4 oz.), stems and leaves 3 medium green onions 3 medium cloves garlic 2 teaspoons soy sauce 1 teaspoon Sriracha hot sauce 1/4 cup rice vinegar 2...Read More

This savory tart features summer tomatoes at their best and is delicious and served warm or at room temperature. The recipe below makes two large tarts or one half sheet pan. Any leftovers warm beautifully for lunch the next day. Serve with a side salad and a glass of chilled white wine. INGREDIENTS: For Pastry:...Read More

INGREDIENTS: 3 cloves garlic, minced 2 tablespoons fresh ginger root, minced 3/4 cup vegetable oil 1 tablespoon sesame oil 1/3 cup rice vinegar 1/2 cup soy sauce 3 tablespoons honey 1/4 cup water 1 tablespoon sesame seeds, toasted (optional) METHOD: Place all ingredients in a salad dressing shaker (or glass jar with a lid). Cover...Read More

INGREDIENTS: 1/2 teaspoon shallot finely chopped 2 teaspoons Dijon mustard 2 tablespoons red wine vinegar 2 tablespoons Balsamic vinegar 1 teaspoon honey 1/4 cup vegetable oil 1/2 cup extra virgin olive oil 1/2 teaspoon salt 1 dash black pepper, freshly ground METHOD: In a medium bowl combine shallot, mustard, both balsamic and red wine vinegar, and...Read More

INGREDIENTS: 1/4 cup pure honey 2 tablespoons red or white wine vinegar 2 tablespoons Dijon mustard 
 1/4 teaspoon salt, plus more to taste 1/2 cup extra-virgin olive oil Pepper, to taste METHOD: In a jar, combine the honey, vinegar, mustard and salt. Screw on the lid, and shake well to combine. Pour in the...Read More

INGREDIENTS: 1/4 cup pure honey 
 2 tablespoon red or white wine vinegar 
 1 teaspoon Dijon mustard 
 1/4 teaspoon salt, plus more to taste 
 1/2 cup extra-virgin olive oil
 1/4 cup fresh herbs, chopped (such as basil, parsley, cilantro, dill, mint, or chives)
 Pepper, to taste METHOD: In a jar with a ...Read More

INGREDIENTS: 1 big bunch cilantro, washed, large stems removed 1/2 white onion, peeled 1/2 (or to taste) serrano chile 1 green bell pepper, stemmed and seeded Juice of 1 lime 1/4 cup rice wine vinegar 2 tablespoons brown sugar Salt to taste METHOD: Puree all ingredients in a blender until smooth. It is best to...Read More

INGREDIENTS: 5 cups fresh or frozen blackberries 1/3 cup water 2 tablespoons lemon juice 1 cup sugar 2 teaspoons vanilla extract 4 cups fat-free frozen vanilla yogurt METHOD: In a food processor, purée blackberries, water, and lemon juice. Strain the blackberry mixture, reserving juice and pulp. Discard seeds. Return puréed blackberries to the food processor;...Read More