Cayenne pepper brings a hint of fire to this summer salad that stars fresh tomatoes, cool cucumbers, bell peppers, and red ...

Got some tomatoes that have seen better days? Not all is lost. Use them up in one of these recipes before they get relegated ...

Makes 2 servings. Recipe is by Teresa B. Day. 1 pound carrots 2 oranges or ½ cup orange juice 3 tablespoons honey ⅛ teaspoon sea salt ⅛ teaspoon turmeric 1. Clean and peel carrots and remove ...

Place lettuce in a large serving bowl, or platter. Sprinkle chopped onion over lettuce. Arrange wedges of tomato on top, and set aside. For vinaigrette, in a small bowl, whisk together the vinegar ...

Whisk tomato, shallot, lemon juice, basil, oil, and ¼ teaspoon (1.5 grams) salt in bowl. Season with salt and pepper to taste. Transfer asparagus to serving platter and drizzle with vinaigrette.

1 bu Thai basil; Juice and zest of 1 lemon; 1/2 cup EVOO, divided; Kosher salt and fresh ground black pepper to taste; Instructions . In a sauté pan on high heat, coat the pan with ¼ cup evoo and add ...

This dish is from Food and Wine Magazine. Corn, Tomato and Basil Salad with Mustard Vinaigrette. Recipe tested by Jan Uebelherr. Makes 4 to 6 servings. 3 ears of corn, shucked (to yield about 3 ...

Finish with Basil and Cheese: Remove the skillet from the heat and stir in the shredded basil and 1/4 cup of Parmesan cheese. The heat from the pasta will gently wilt the basil, releasing its aroma.

Combine the mustard, Banyuls and red wine vinegars, lemon juice, water, shallot and garlic in a jar with a tight-fitting lid. Season with salt and pepper and shake well.

1. In a pint jar, whisk together lemon juice, olive oil, balsamic vinegar and honey. 2. Season with salt and pepper. 3. Whisk or seal and shake until dressing is blended. 4. Cut tomatoes in half ...