RecipeHive

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Ultimate Caprese Salad

Posted by in Shared Member Recipes

Real talk: This caprese salad recipe should be made when the tomatoes are peaking-at the farmers’ market, you should be able to smell them before you see them. The moment only comes around once a year, so make the most of it (which is to say, do very little with them).

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Corn Fritters & Tomato Salad with Red Chile Crème Fraîche

Posted by in Shared Member Recipes

The flavors of the tomatoes are developed by marinating in a fresh, mixed herb dressing and then further enhanced with a drizzle of chile-flavored crème fraîche.  A crispy outside and a tender interior makes the corn fritters delectable on their own, but when used to sop up the tomato juices on your plate they become nothing less than completely addictive.

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Raw Corn Salad with Tomatoes, Feta, and Herbs

Posted by in Shared Member Recipes

Fresh raw corn shucked from the cob is ideal here. The juice from the tomatoes delivers just the right amount of acidity, so there’s no need for vinegar. Eat this by the bowl as is or toss it with cooked rice or beans for a more filling salad (add oil and vinegar accordingly). In midsummer, with a couple of thick tomato slices, there is nothing better.

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Roquefort Pear Salad

Posted by in Shared Member Recipes

“This is the best salad I’ve ever eaten and I make it all the time. It is tangy from the blue cheese, fruity from the pears, and crunchy from the caramelized pecans. The mustard vinaigrette pulls it all together.”

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Spring Salad with Fava Beans

Posted by in Shared Member Recipes

Coarse salt and freshly ground pepper

1 1/4 pounds fresh fava beans, shelled (11/2 cups)

1/2 head frisee, leaves separated

5 ounces baby spinach

3/4 cup packed fresh mint

1 small carrot, peeled into thin ribbons

1 shallot, halved and thinly sliced

4 ounces fresh goat cheese

2 tablespoons white-wine vinegar

1/4 cup extra-virgin olive oil