Tomato, Onion and Cucumber Salad

Here's a great Rachel Ray salad (episode #: TM1A04) that is perfect on those hot summer days and evenings!

Ingredients:

• 5 medium plum (or Roma) tomatoes, halved lengthwise, seeded and thinly sliced
• 1/4 red onion, peeled, halved lengthwise and thinly sliced
• 1 Kirby cucumber, halved lengthwise and thinly sliced*
• Generous drizzle (about 2 tablespoons) extra-virgin olive oil
• 2 splashes red wine vinegar
• Salt and black pepper to taste

Directions:

• Dress the tomatoes, onions and cucumber with olive oil, red wine vinegar, salt and pepper.
• Let stand about 20 minutes (or while you prepare dinner).
• Re-toss and serve salad with crusty bread.

Source: http://HomeChef.blogspot.com

Copyright M. A. Webb, 2004-2006. All Rights Reserved

PUBLISHING AND REPRINT RIGHTS: You have permission to publish this article electronically, in print, in your ebook or on your website, free of charge, as long as the author's information and web link are included at the bottom of the article and the article is not changed, modified or altered in any way. The web link should be active when the article is reprinted on a web site or in an email. Please forward a courtesy email to the author including an active web link where it is posted.

Strawberries Romanoff

I found this recipe in my local newspaper (6/14/2006). This is a great dish to serve for special occasions or to your guests. This dessert is great served at a formal tea party, or for a more casual atmosphere. You can experiment using different types of cream as well (old-fashioned whipped, clotted cream, Cool-Whip and so forth).

Ingredients:

• 3 cups quartered strawberries
• 1/4 cup sugar (or more to taste)
• 1/4 cup orange liqueur
• 1/3 cup whipping cream
• 3 tablespoons powdered sugar

Directions:

• Gently wash, stem and quarter berries. Again, gently mix the berries together with the sugar and liqueur.
• Refrigerate for 30 minutes.
• Beat cream and sugar until stiff.
• Divide strawberries among 4 dessert bowls and top with whipped cream.

This looks great if you serve it in stemmed crystal glasses, or for a more rustic look, or a theme party, you could serve in mini-buckets.

Source: http://HomeChef.blogspot.com

Copyright M. A. Webb, 2004-2006. All Rights Reserved

PUBLISHING AND REPRINT RIGHTS: You have permission to publish this article electronically, in print, in your ebook or on your website, free of charge, as long as the author's information and web link are included at the bottom of the article and the article is not changed, modified or altered in any way. The web link should be active when the article is reprinted on a web site or in an email. Please forward a courtesy email to the author including an active web link where it is posted.

Teriyaki Summer Vegetable Packets

This recipe (from Pillsbury) for colorful summer veggies self-basted in a terriyaki glaze and served in individual foil packets over the grill is a perfect compliment to any BBQ. Guaranteed to impress your guests and family!

Ingredients:

• 2 cups fresh baby carrots
• 2 cups frozen sugar snap peas
• 1 red bell pepper, cut into 8 lengthwise wedges
• 1/4 cup purchased teriyaki baste and glaze
• 1/8 teaspoon ginger
• 1/4 cup chopped fresh cilantro

Directions:

• Heat BBQ grill. Cut four 18x12-inch pieces of heavy-duty foil (recommend using the non-stick variety). Place carrots, sugar snap peas and bell pepper in center of each foil piece.
• In small bowl, combine teriyaki baste and glaze and ginger; mix well. Drizzle mixture over vegetables. Wrap each packet securely using double-fold seals, allowing room for heat expansion.
• When ready to grill, place packets, seam side up, on gas grill and over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 15 to 20 minutes or until vegetables are crisp-tender.
• To serve, open packets carefully to allow steam to escape. Sprinkle each with cilantro.

Makes 4 servings.

Can be made a couple of hours before serving and refrigerated. Remove from refrigerator 5 to 10 minutes before placing on the grill and allow to stand at room temperature.

Source: http://HomeChef.blogspot.com

Copyright M. A. Webb, 2004-2006. All Rights Reserved

PUBLISHING AND REPRINT RIGHTS: You have permission to publish this article electronically, in print, in your ebook or on your website, free of charge, as long as the author's information and web link are included at the bottom of the article and the article is not changed, modified or altered in any way. The web link should be active when the article is reprinted on a web site or in an email. Please forward a courtesy email to the author including an active web link where it is posted.