NEW CASTLE —
Sometimes a cook just wants to hear the word “easy.”
And in warm weather, who wants to turn on the oven?
We would love to hear what you’re making during these warm months.
Meanwhile, Culinary Conversation offers a few selections that are perfect for summer.
The egg and tomato fans are a great first-course salad especially served with crusty bread.
Then there’s the salad that evolves from one of America’s favorite sandwiches — the BLT. You can keep the kitchen cool by cooking the bacon in the microwave. Layers of paper towels absorb the fat but the bacon stays crisp and dry.
And pasta primavera is a light dish that uses fresh vegetables and is certain to please just about everyone.
For dessert, why not try Naomi Judd’s lemon pie? Anything topped with meringue is a winner in my book. This would be great for that Fourth of July picnic.
Please share your favorite summer recipes with us at Culinary Conversation — a tasteful place to be.
- 11⁄2 tbsps. red wine vinegar
- Salt and pepper
- 41⁄2 tbsps. olive oil
- 2 tomatoes
- 4 hard-cooked eggs
- 2 tsps. chopped fresh chives or scallion tops
In a small jar, shake together vinegar, 1 tsp. salt and 1⁄8 tsp. pepper until salt dissolves. Add oil an shake again to combine.
Core tomatoes. Turn them upside down and cut thin vertical slices almost all the way through, leaving core ends attached. Cut tomatoes in half vertically. Put each half on a plate and fan out the slices. Peel eggs. Cut into thin slices. Tuck slices of egg between tomato slices.
Pour dressing over top and sprinkle with chopped chives or scallion tops.
and Tomato Salad
- 1⁄4 lb. sliced bacon
- 4 slices firm white bread, about 2 cups cubed
- 5 tbsps. olive oil
- 1⁄2 head romaine lettuce
- 1 tomato
- 1 tbsp. red wine vinegar
- Salt and pepper
- 4 thin slices red onion
- 1⁄4 cup crumbled Roquefort or other blue cheese