today
generations of
june
RECIPE HIGHLIGHT
may
RECIPE HIGHLIGHT
july
RECIPE HIGHLIGHT
Ranch Slaw
1/3 cup mayonnaise
1/4 cup sour cream
2 Tbsp. buttermilk
1 Tbsp. distilled white vinegar
1 garlic clove, finely grated
1/2 tsp. onion powder
2 dashes hot sauce
1 tsp. kosher salt, plus more to taste
1/2 tsp. black pepper, plus more to taste
2 Tbsp. finely chopped fresh parsley
2 Tbsp. finely chopped fresh dill
1 12-ounce bag shredded coleslaw mix
1 cup shredded carrots
2 scallions, thinly sliced
Whisk together the mayonnaise, sour cream, buttermilk, vinegar, garlic, onion powder, hot sauce, salt, and pepper in a large bowl until smooth. Stir in the parsley and dill.
Add the coleslaw mix, carrots, and scallions and toss well to combine. Season to taste with more salt and pepper, if desired.
Rhubarb Dream Bars
Rhubarb Dream Bars
Crust
1 C all-purpose flour
3 T powdered sugar
8 T cold butter, cubed
Filling
¼ C all-purpose flour
1 C light brown sugar
½ C granulated sugar
½ t salt
2 large eggs
3 C sliced rhubarb (about 6-8 medium-size stalks, cut into ¼-inch pieces)
Preheat oven to 350 degrees.
To make crust, place flour and powdered sugar in the bowl of a food processor with a metal blade; pulse twice to combine. Sprinkle butter on top; pulse until mixture resembles coarse crumbs. Line aa 9x9-inch baking pan with aluminum foil or parchment paper. Press crust mixture evenly into prepared pan. Bake for 10-12 minutes or until lightly browned.
To make filling, combine flour, sugars, salt, and eggs in a large bowl. Gently stir in rhubarb. Pour filling mixture over baaaked crust in pan. Return pan to oven, and bake 30-40 minutes or until set. Cool 30 minutes, and then chill before cutting into 2x2-inch bars.
Peach and Burrata Salad
Lemon-Thyme Oil (makes extra)
½ C extra-virgin olive oil
1 garlic clove, crushed
Peel from 1 small lemon
4 fresh thyme sprigs
For the burrata platter
4 heirloom tomatoes, sliced into wedges
1 ripe peach, sliced
1 (8-oz) ball fresh burrata
½ C fresh basil and/or mint leaves
1 T toasted pistachios, chopped
Cherries or fresh currants, optional
Flaky sea salt and freshly ground black pepper
Toasted bread, for serving
Make the lemon-thyme oil: Combine the olive oil, garlic, lemon peel, and thyme in a small saucepan over low heat. Gently warm the mixture, then turn off the heat. Let steep for 20 minutes, then strain.
Make the burrata platter: Arrange the tomatoes, peach slices, and burrata on a platter. Sprinkle with salt, then drizzle with some of the lemon-thyme oil. Top with the basil and mint and sprinkle with the pistachios. Top with cherries and currants, if desired. Season to taste with salt and pepper and serve with toasted bread.
