Cucumber Tomato Salad

Serves 4 as a side salad. Into a large bowl add~ 6 peeled sliced pickle cukes 1 small sliced red onion Generous amounts of: dried oregano cracked black pepper fresh basil leaves chiffonade Sprinkle celery salt to taste. Add 1/2 cup red wine vinegar. Toss. Taste. Add more vinegar as desired. Toss. Chill until ready…

Watermelon Goat Cheese Salad

Watermelon. So refreshing in hottest humidity of summer. Recently at Nougatine restaurant had the most sinfully simple salad. Cubes of seedless watermelon with dollops of whipped goat cheese. Drizzle with virgin olive oil and finish with cracked white pepper. Superb. Jean-Georges prefers white to black pepper in most things.   Note: Just whisk softened goat cheese by itself….

Delicious 4th!

Red White & Blue Dessert Fresh strawberries, sliced with fresh blueberries in small bowls. Melt Herrell’s malted vanilla ice cream and pour over the berries. Or. Berries over homemade shortcake with fresh whipped cream. Grilled Corn in Husks Fresh corn on the cob as soon as it hits the stand. \ Peel back the husks and…

Quick Slaw

Quick side dish for 2. Shred a quarter green cabbage into a small bowl. Add: 1/8 cup whole grain Maille mustard 1/4 cup plain yogurt or mayonnaise cracked black pepper to taste celery salt to taste snipped garlic chives to taste 1/4 cup red wine vinegar Toss and refrigerate.

Cucumber Yogurt Chill

Peel and slice 4-5 small pickle cukes into a medium sized bowl. Add 1/2 red onion, finely minced. Season with celery salt, cracked black pepper, dill weed, to taste. Toss with 1 cup plain yogurt, a little red wine vinegar. Refrigerate.   Side Hill Farm yogurt from Western Massachusetts is great.

Ensalada de la Mancha

August greens from local farm fields. Manchego cheese, shaved. Sweet fresh peaches, sliced. Walnuts, crumbled. Basic vinaigrette with a splash of Balsamic. That’s it. El Cielo meets Sancho. Cervantes notwithstanding. Perfecto.

Hadley Grass Salad

It’s finally up. Hadley grass. Pioneer Valley’s famous asparagus. No need to shave tender stalks, just cut off the ends. Blanch until cooked but still crisp. Stop cooking with cold water and divide on small plates when room temperature. Sprinkle with dried oregano (crushed in the palm of your hand), ground white pepper, halved cherry…