Recent Recipes

Greek Salad: Friday, August, 15, 2025

Greek Salad: Friday, August, 15, 2025

Summer calls out for leisurely dining that’s designed for hot weather. A fresh, crisp Greek salad awaits. Relax and enjoy this classic. Basil hummus, warm bread and vine-ripened canteloupe complete the meal.

Just a note about this salad: It’s best to use an avocado that isn’t too soft. An overly ripe avocado will begin to break up and mash when you toss it with the finished salad.

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Don’s Fajitas de Verano: Thursday, August 14, 2025

Don’s Fajitas de Verano: Thursday, August 14, 2025

Fajitas de Verano simply means summer fajitas. The history of fajitas dates back to the 1930’s and 40’s. It’s the original TexMex cowboy food. Ranch workers made fajitas from the cheapest cuts of meat which were grilled with whatever was available, and wrapped in a tortilla. Today, folks wrap almost any meat or vegetable in their fajitas.

This time of year we have lots of fajita options from the summer harvest. Tonight we’ll fold in summer squash, sweet peppers, onions and fennel. Chicken, or Chik’n Strips, will stand in for the beef. They’re served with homemade salsa and guacamole. Wahoo!

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Chilled Smoked Salmon Pasta Salad: Tuesday, August 12, 2025

Chilled Smoked Salmon Pasta Salad: Tuesday, August 12, 2025

Cold pasta salad will keep both you and the kitchen cool tonight. Multi-textures and rich flavors of smoked salmon, fresh sugar snap peas, sweet onions, shredded cabbage, cucumbers and sweet new cherry tomatoes make up the ingredients. They’re wrapped in a creamy, yogurt-based dressing made with ginger, lime and fresh cilantro. 



A simple lightly dressed arugula salad accompanies to complete a perfect warm weather meal. Make the pasta salad early in the day and tuck it away in the fridge.

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Rainbow Chard with Apricot Salsa: Monday, August 11, 2025

Rainbow Chard with Apricot Salsa: Monday, August 11, 2025

This seasonal variation of chard comes alive with the help of tree-ripened apricots presented in a delicious apricot salsa. Toss some black beans into the chard and serve it over protein-packed quinoa. Individual servings will be topped with apricot salsa and a grating of sharp cheddar cheese. This one’s sure to light up your taste buds!

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