August 30th, 2022

Broccoli Salad, Vichysoisse, Recipes, Hot Summer, Soup, Salad, Southern Delaware, Delaware Beaches

I don’t know about you but it is still very much summer weather out there even though the official end of summer is around the corner.

The Second Season in our beaches is the best!!

Salad and cold soup are on my mind this week.

The first is a Broccoli Salad. Refreshing, easy to make and lots of flavor. If you don’t want to use fat free mayo, I suggest Duke’s. My favorite.

Vichyssoise is a classic Julia Child recipe. It is a cold soup. So simple which reminds me that the best things in life tend to be simple.

For some reason you don’t see it offered at restaurants. Hot and humid weather is perfect for this soup. It does have cream but I used a Light Table Cream. You can also find a “fat free” cream. The chives are a must for garnish.

The recipes come from a binder of recipes written by my late Mother in Law, Louise. She called it Recipes, Begged, Borrow, & Stolen.

They are Tried & True??

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And here on this blog you can check back to find out about, events, restaurants, reviews, where to shop and what to cook for dinner.

August 27th, 2014

DE Beaches Eat!! Tomato, Peach, Corn and Feta Salad, Sugar Meets Salt, Easy, Delicious!! Perfect for Labor Day Cook-Out!!, Southern Delaware, Delaware Beaches

The tomatoes are at the height of the season, the peaches are still sweet….this is pretty much a raw salad.  Bursting with flavor, it has everything to offer for a perfect end of the summer 2014 meal.

When I made this salad I used gluten free bread.  The recipe, actually calls for white bread with crusts removed.  Your choice.

TOMATO, PEACH, CORN, AND FETA SALAD

2 slices white bread, crusts removed, cut or torn into small pieces

1/2 cup plus 6 tablespoons extra virgin olive oil

Salt, to taste

2 ears fresh corn, shucked

4 ripe tomatoes, a variety of colors….or plain red will do.  About 2 lbs.

4 large peaches (about 2 lbs. too)

1/2 cup thinly sliced red onion or shallots (I used red onion.)

3/4 cups of sheep’s milk feta, crumbled

Pulse the bread in a blender or food processor until the bread breaks down into coarse crumbs.

In a medium skillet, over medium heat, warm 1/2 cup of oil.  Once warm, add breadcrumbs and gently toast until golden and crispy.  Transfer crumbs to a plate line with paper towels.  Season with salt.

Using a sharp knife, slice corn kernels off the cob.

Cut tomatoes and peaches, preferably into wedges.  Place in large bowl with onion slivers and corn kernels.  Season with salt, optional.

Add the Feta cheese.

Add  6 tablespoons of oil and toss to combine. And then, sprinkle your favorite white balsamic vinegar.  My choice was Cranberry Pear White Balsamic from the new store in Downtown Rehoboth Beach….The Olive Orchard.

Distribute salad among plates, then scatter breadcrumbs on top…..serve and enjoy!!