A Garden of Happiness
Try some new ways to prepare stars of the summer garden.
Author: Mary Ann Esposito
Deconstructed Eggplant Parmigiana
The beauty is that the dish is baked, and delivers great taste and a nice crunch from the almond and breadcrumb mixture.
Kale with Raisins and Toasted Sesame Seeds
Serves 4 There are many ways to eat kale, including this tasty combination of kale with raisins, toasted sesame seeds and a splash of balsamic vinegar glaze. 2 tablespoons sesame seeds Bunch kale, leaves only, well rinsed and coarsely chopped…
Arugula, Radicchio and Romaine Salad
Available in most grocery stores, arugula is best partnered with other greens rather than served alone.
Tomato Gratin
A tomato gratin makes a great side dish, and is a good and delicious way to use up extra summer tomatoes.
Zucchini Meatballs
If you plant zucchini, you know how it can divide and conquer a garden.
Italian Potato Salad
No cloying mayonnaise masks the flavor of this Italian potato salad that is a perfect picnic partner.
Sweet Peppers with Garlic and Mint
Sweet bell peppers—a mix of red, yellow and orange—are combined with a garlic and mint paste for this colorful and refreshing salad.
Dad’s Bacon-Wrapped, Cheese-Stuffed Hot Dogs
You have been warned: you will not be able to have just one.
Spinach and Melon Salad
This cool spinach salad with cubes of sweet honeydew and cantaloupe melon is almost like eating dessert!
Rhubarb Strawberry Crisp
Spring rhubarb and fresh strawberries team up in this crisp that can be baked and re-heated just before serving with vanilla ice cream, of course!
The Joy of Bread Making
Transform simple ingredients into many different, delicious forms of comfort.
