No-Cook
Lemon Sorbet with Blackberry Sauce
Store-bought sorbet with a special sauce combines with <epi: recipeLink="101753">Lemon Butter Cookies</epi:recipeLink> for a refreshing, sweet and tart treat.
Tequila Mockingbird Marinade
Here's a marinade that was inspired by the spicy food served at a favorite Connecticut restaurant of the same name. It's nice for jumbo shrimp, sea scallops and chicken. The recipe makes enough to marinate about 1 1/2 pounds of seafood or poultry. Any marinade coming in contact with raw meat, seafood or poultry must be boiled for one minute before using it for basting.
Italian-Style Cabbage Salad
Add canned white tuna (packed in water) for a delicious main course.
Can be prepared in 45 minutes or less.
Cherry-Chocolate Chunk Ice Cream
A classic flavor combination-chocolate and cherries-turns everyday vanilla ice cream into a special dessert.
Can be prepared in 45 minutes or less, but requires additional unattended time.
Raspberry Syllabub
Syllabub—a thick, frothy dessert made of wine, sugar and cream—originated in old England. This raspberry-topped version is served at Christiana Campbell's Tavern. Begin preparing it a day before serving.
Parsley-Almond Pesto
Here's a versatile pesto. It's great with goat cheese as an appetizer, mixed with balsamic vinegar as a vinaigrette, spread on sandwiches, tossed with steamed carrots, or mixed with a little cream and chicken broth and served over pasta.
Slivered Endive Salad
This recipe was created to accompany Smoked Salmon on Cream Cheese Toasts with Chives .
Can be prepared in 45 minutes or less.
Mushroom Salad with Endive and Roquefort Cheese
The delicate grapeseed oil in the dressing allows all the delicious flavors to come out. Regular vegetable oil can be substituted.
Ouzo-Marinated Melon with Prosciutto
Ouzo lends a subtle flavor to the melon. Pour more over before serving, if desired.
Tehina
By Colette Rossant
Watermelon, Cucumber, and Tomato Salad
All of these fruits have lots of water in them, so I hold off on the salt, which will only draw out more water and make the dressing soupy. Pepper and basil lend a good kick. Have a bowl of coarse salt nearby if desired.