At the farmers market, blood oranges, lemons, and other citrus are starting to give way to spring’s fruits and vegetables. This week, rows of beautiful ripe strawberries, with their deep, ruby-red color and sweet fragrance, caught my eye. It’s a perfect time to showcase them in this simple, refreshing sorbet.
I was inspired to cook mashed potatoes using olive oil instead of butter after I tasted the rich and creamy Olive Oil Smashed Potatoes at Birreria, the rooftop beer garden at Eataly in New York City. These Tuscan mashed potatoes have a great flavor from the olive oil, roasted garlic, and rosemary. Obviously, using a good quality extra virgin olive oil is the key to this recipe. Omitting the cream will result in a healthier dish, that is both vegan and gluten-free, with a more distinct olive oil flavor.
Chips and dip make great football food. They are easy to prepare and serve, easy to eat with one hand (so you don’t have to put your beer down), and best of all, they are very tasty. I had never heard of Cowboy Caviar until my sister-in-law, Liz, shared this recipe with me. According to Saveur Magazine, legendary Texas cook Helen Corbitt invented this black-eyed pea salad in the 1940s. Cowboy Caviar is tasty alternative to the standard salsa or guacamole with its blend of black-eyed peas, corn, tomatoes, avocado, and cilantro. It is best made a day ahead to let all the flavors of the dressing and salad meld together. I think all your guests will love this vegan and gluten-free dip. Continue reading
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