Barbecue Chicken Pasta Salad With Lime and Sour Cream
Rotisserie chicken tossed with lime hot sauce and barbecue sauce joins pasta, peas, corn, celery red onion carrot and tomatillos in a creamy sour cream base. Serve cold or warm for July Fourth. yields 12 servings with 278 calories each.
MENTIONED IN THIS ARTICLE
J.M. Hirsch
Kebabs stretch meat into full meal
Kebabs use marinated beef or lamb with vegetables to extend protein and create a complete entree. Coffee and Black Pepper Beef Kebabs serve four, cost about 2.50 per serving, and pair with couscous or orzo. Recipe covers prep time, ingredients, grilling steps, and nutrition per serving.
MENTIONED IN THIS ARTICLE
Jim Romanoff
Associated Press
Raw Corn Sparks Summer Flavor Traditions
A feature on raw corn as a edible seed, its sweet juicy bite and versatile preparations. Chef Nick Ritchie uses raw kernels in a stone salad and a chilled soup with crab, highlighting raw corn’s fruit like freshness and summer appeal. The piece includes storage tips and a sample recipe for a Raw Corn and Tomato Salad with greens, bacon, goat cheese, and chive blossoms.
MENTIONED IN THIS ARTICLE
Michele Kayal
Associated Press
University of Florida Horticulture
Stephen Olson
Olson
Nick Ritchie
Napa Valley
Ritchie
Pepper Strawberry Cream Cheese Starter Recipe
A quick strawberry spread starter blends whipped cream cheese with fresh berries. The topping uses cooked strawberries with balsamic, honey, pepper and salt, served over warm toasted baguette slices for a sweet savory summer bite.
MENTIONED IN THIS ARTICLE
J.M. Hirsch
Mango Salsa for 4th of July Entertaining
Beverly Mills and Alicia Ross present a quick Mango and Tomato Salsa to brighten July Fourth gatherings. The recipe serves two cups, uses fresh mango, tomato, red onion, cilantro and lime, and pairs with chips or seafood and pork.
MENTIONED IN THIS ARTICLE
Beverly Mills
Alicia Ross
Miami
Beverly
Workman
United Media
Madison Ave
New York
Kitchenscoop
United Feature Syndicate Inc