This is a summer classic. Make large batches for lunch, supper or any time a refreshing, low-fat pick-me-up or a one-dish meal is needed. You can snack on this soup all day, especially when it’s hot, humid, and the idea of actually cooking is enough to drive you to the drive-thru.
The Lazy Front Porch Supper menu includes: Pickled Red Onions with Cilantro, Corn and Haricots Verts in Lime Shallot Butter, Heirloom Tomatoes with Bacon, Blue Cheese and Basil, Shellfish Watermelon Ceviche, Grilled Steaks with Red Chile Sauce, and Fresh Fig Tart with Rosemary Cornmeal Crust and Lemon Mascarpone Cream.
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A bite of aged goat cheese, then a fresh bite of tart-sweet greens punctuated with the crunch of fresh apple—this is a perfect marriage.
Shellagh Connelly, chef/owner of Mildred Pierce Cafe in St. Paul (and a woman who understands breakfast food down to her soul), created the dish for her breakfast menu. For me, my version illustrates an important point—cream cheese is one of the most underrated ingredients in the market.
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Copyright 1996 Lynne Rossetto Kasper
For these fresh, light spring rolls, you simply soften thin, crisp rice paper rounds and roll them up with whatever you'd like (cooked meat and/or vegetables), or try the classic Vietnamese blend of lettuce, rice noodles, fresh herbs, shrimp and pork (bought already cooked at Asian markets). There's no frying and the rolls keep for hours under a dampened paper towel in the refrigerator. Serve them with the sweet-tart dipping sauce.
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