SPRING GREENS AND GRILLED GOAT CHEESE SALAD WITH ROSE PETAL JELLY on Americas-Table.com
food

SPRING GREENS AND GRILLED GOAT CHEESE SALAD WITH ROSE PETAL JELLY

In my travels around the local farmers’ markets and online food purveyors, I came upon rose petal jelly, and immediately ordered some because one of my children loves anything flavored with roses, violets, or lavender. In looking for another way to serve it (other than on a piece of toast), I added it to a favorite dinner salad of grilled goat cheese and spring greens. The rose jelly elevates a fairly common salad combination to new heights of flavor – […]

Four Plum Almond Galette
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Four Plum Almond Galette

You never know where friendship will be found. Over twenty years ago I met a retired high school English teacher at a guest ranch in Montana. The ranch is a place where you meet lots of people, enjoy their company for a week, and never see them again.  It was different with Benita.  We talked a lot about books, and children, and life, and though our politics are diametrically opposed, we still see each other regularly and stay in touch, […]

Heirloom Tomato Fattoush
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Heirloom Tomato Fattoush

If you haven’t had fattoush yet, here’s a good gateway recipe.  This variation on the Middle Eastern classic is made with sumac, cilantro, crisped pita chips, tomatoes, pomegranate seeds, and feta.  It’s a wonderful combination of Mediterranean flavors, and a substantial salad that has become a fixture on our weekly summer menus.  I love it because it’s a different way to enjoy the gorgeous heirloom tomatoes of the season; the sumac and pomegranate dressing give them unique flavor, and the […]

Blackened Salmon With Peach Salsa
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Blackened Salmon With Peach Salsa

Here’s a fast way to make skillet salmon and give it a nice flavor boost with spicy peach salsa.  What a great way to enjoy the luscious peaches available now – and they won’t be around much longer, so grab this opportunity while you can! You can pair the salmon with tomorrow’s recipe for fattoush, the okra and corn recipe from yesterday, and the plum galette on Thursday, for an easy end-of-summer feast. (And if you want to get the […]

Grandmother Rogers' Cornmeal Okra Coins
food

Grandmother Rogers’ Cornmeal Okra Coins

My grandmother grew up in Georgia, and her meals were always redolent with the flavors of the South.  I never tasted okra until she cooked it, and her version was so different from any other okra recipes I’ve seen that I want to share it with you.  Okra can be stringy, slimy, and tough – or you can make it like this and get something very different.  She used to chop okra into coins, roll it in cornmeal, and flash […]