Here's a recipe for:
Summer Tomato Salad
1 medium red onion, very thinly sliced
1/3 cup white wine vinegar
1 Tbsp. sugar
2 tsp. Dijon mustard
2 Tbsp. white balsamic vinegar
1/2 tsp. freshly ground black pepper
1/4 cup extra virgin olive oil
2 and a 1/2 lbs. ripe red, yellow, green and/or orange tomatoes, cut into wedges
1. For pickled onions, place the onion slices in a medium heatproof bowl.
In a small saucepan warm the white wine vinegar, sugar, and 1/2 tsp. salt over medium heat, stirring to dissolve sugar.
Pour over the onion slices; toss to coat.
Cover; chill at least 30 minutes or up to 24 hours, stirring occasionally.
2. For dressing, in a small bowl whisk together the mustard, white balsamic vinegar, pepper, and 1/4 tsp. salt.
Gradually whisk in olive oil.
3. Place the tomatoes in a large serving bowl.
Add the dressing; toss to coat.
Top with drained pickled onions and radish sprouts.
Makes 10 to 12 servings (only 83 calories each)
Prep Time: 25 min.
Chill Time: 30 min.
And here's one for:
15 chocolate sandwich cookies, crushed
3 Tbsp. melted butter, cooled
One-half 1.75-qt. carton vanilla ice cream, softened
1/2 cup chopped fresh strawberries
One-half 1.75-qt. carton strawberry ice cream, softened
1. If desired, line a square baking pan (9 x 9 or 8 x 8-inch) with waxed paper, extending paper beyond pan.
Stir together cookies and butter; press into pan.
Freeze 10 minutes.
2. Spread an even layer of chocolate ice cream over cookie layer; freeze for 15 minutes.
Spread vanilla ice cream; then freeze for 15 minutes.
3. Stir the strawberries into strawberry ice cream.
Spread in an even layer over vanilla layer; freeze for 15 minutes.
Insert 16 evenly spaced crafts sticks.
Loosely cover with plastic wrap.
4. Freeze at least 4 hours for 9-inch baking pan, and at least 5 hours for 8-inch baking pan, or until firm.
5. If using waxed paper, use the edges to lift dessert from pan.
Cut between sticks into 16 pops.
Prep Time: 20 min.
Freeze Time: 6 hours
Did You Know That.....
Pop Pasta has developed several types of spaghetti doughnuts! They're are indeed a tasty mix of pastry and pasta, with flavors like Pop Carbonara and Pop Red Sauce. For more info, go to www.poppasta.com.
It's estimated there are 50 billion burgers that Americans consume annually.
Shake Shack started out as just a hot dog cart in Manhattan's Madison Square Park. The company's first permanent kiosk opened in 2004; the iconic chain currently has outlets worldwide featuring their line of classic burgers, hot dogs and shakes.
The new Shake Shack bookcook showcases some of their burger secrets; here are three:
· Toast the buns first so they're ready for the cooked burgers.
· Use very cold freshly ground beef. Shake Shack uses a special blend which is a closely kept secret. It was created by master butcher Pat LaFrieda. For home cooks, they recommend a blend of 75 percent chuck and 25 percent brisket. Want an extra-beefy burger? Go for 80 percent chuck and 20 percent short rib. Ask the butcher to grind it together for you, or you can do it yourself, if preferred.
Sources: Our Best Recipes issue by Meredith Corporation, 2016 and Parade Picks-edited by Alison Abbey-Parade, May 28, 2017