Flavors of the Southwest Recipes
Nothing perks up the palette quite like the flavors of the Southwest. Explore the region’s smoky, spicy flavors with organic Chorizo sausage, plus premium dried beans and classic slaw ingredients to craft this week’s cookout-friendly side dishes. Combined with a plethora of fresh produce ranging from juicy heirloom and Sungold cherry tomatoes to cool-crisp Savoy cabbage, cucumbers and fennel, plus late summer blackberry jam, Pomodoro bread and an Argentinian Chardonnay, this spectacular lineup is sure to do the Southwest proud.
Here are a few recipes ideas for the week:
Southwest-Style Beans
These spicy beans pair wonderfully with your favorite meat or vegetable hot off the grill.
Cabbage-Fennel Slaw with Cilantro
This light, fresh side dish is wonderful served alongside this week’s Southwestern-style beans.
Grilled Potato Salad with Spicy Summer Greens
Accented with mustard vinaigrette and spicy arugula and purslane, this potato salad boasts big, bold flavor.
Spicy Heirloom Tomatoes
Topped with sweet corn and a pinch of cayenne pepper, these juicy tomatoes make a wonderful salad.
Chili-Roasted Carrots
Roasted with chili powder and cumin, then tossed with cilantro and lime juice, these carrots are bursting with zesty flavor.
Cucumber & Snap Pea Salad
This crisp salad will cool you down on a hot summer’s day.
Cucumber & Snap Pea Salad
This crisp salad will cool you down on a hot summer’s day.
Ingredients:
1 cup plain Greek yogurt
¼ cup white wine vinegar
2 tablespoons freshly-chopped parsley, chives and mint
1 cucumber, sliced
¾ pound sugar snap peas, trimmed and halved
Sea salt and fresh ground pepper
Method:
1. Whisk together the yogurt, vinegar and fresh herbs. Season with salt and pepper to taste.
2. Fold in the cucumber and snap peas. Refrigerate for up to 8 hours.
Spring Picnic Recipes
The pleasant days of early June practically beg for a lazy, leisurely picnic packed with farm-fresh produce such as sun-ripened cherry tomatoes and favorite bites like baby red potato salad topped with silky dressing. This week, spend an afternoon with family and friends nibbling away at a picnic-perfect quartet—smoked salmon, velvety crème fraîche, pickled red onions and Jewish Rye bread. Also included in this bright lineup: A bevy of bright salad greens and all the ingredients for a delicious fresh apricot galette.
Here are a few recipe ideas for the week:
Mint Simple Syrup
Try this easy syrup splashed into your next glass of lemonade!
Rye Bread Toasts
This week’s loaf makes excellent crostini to pair with smoked salmon and lemon crème fraîche.
Lemon Crème Fraîche
This versatile concoction can be used as a salad vinaigrette atop spring greens, or spread over Jewish Rye toasts with this week’s smoked salmon.
Smoked Salmon Salad with Spring Greens & Lemon-Dill Vinaigrette
Tossed with a fresh lemon-dill vinaigrette, this salad exudes the light, refreshing flavors of the season.
Lemon-Dill Vinaigrette
In addition to this week’s salad, this versatile dressing pairs well with roasted baby carrots.
Potato Salad with Crème Fraîche & Mint
This unique recipe from Jamie Oliver ingeniously combines fresh mint, crème fraîche and Anaheim chile.
Apricot Galette
Sprinkled with a dusting of cinnamon sugar, this fresh tart is sure to please.
