Food

Shrimp, Arugula, White Bean, Cherry Tomato Salad

Shrimp, Arugula, White Bean, Cherry Tomato Salad

Food
Print After weekends of sun and fun-filled BBQs and excessive feasting with friends, what I crave during the week is what people these days call “clean” eating. I don’t know how that label came about (does this mean we’ve been dirty eating all this time? hmm, maybe I shouldn’t go there). But I do know that when I stay away from dairy and bread, and when I eat vegetables, legumes, and simple protein like shrimp, my body feels not so weighed down. Do you ever find that to be true for you? This is a summer salad perfect for those midweek cravings for something light yet still filling. And it only takes 20 minutes to make, if that. You just cook shrimp your favorite way, either sauté or grill. Toss them in a bowl with fresh baby
Grilled Mexican Street Corn (Elotes)

Grilled Mexican Street Corn (Elotes)

Food
Print Photography Credit: Megan KenoPlease welcome my friend and fellow blogger Megan Keno from Country Cleaver who is sharing a recipe for one of my favorite things to eat—Mexican Street Corn! ~Elise Whenever we go back to my husband’s hometown for any of the summer holidays – Flag Day, July 4th, or Labor Day – there is always a little taco cart sitting at the park with the rest of the food trucks. This one cart always a line stretching out in front and around the corner with people waiting to get their mitts on classic street tacos, burritos, and grilled Mexican street corn (elotes) slathered in sauce. There is absolutely no way to eat this messy corn on the cob delicately, but usually you’re not alone since half of the othe
Zucchini-Feta Frittata

Zucchini-Feta Frittata

Food
Print Photography Credit: Sheryl JulianPlease welcome guest contributor, author, and former food editor of the Boston Globe Sheryl Julian who is sharing a fabulous zucchini frittata! ~Elise There aren’t enough dishes in anyone’s repertoire to use up all the zucchini from the garden and at farm stands this time of year. Add this hearty frittata to your list. With its bright green flecks of grated zucchini, this dish can go from brunch table to picnic table to dinner table with ease.Zucchini can be watery, and the best way to remove the excess liquid is to salt the zucchini and squeeze out the liquid before adding it to a filling. To do this, quarter each vegetable along its length, cut out most of the seeds, then shred the fi