Are you looking for ways to observe Meatless Mondays? Many scrumptious Low-land menus are vegetarian by nature. These dishes represent the bounty of American gardens and the people who created them. Don’t forget to make a pitcher of sweet tea!
If you have a bumper crop of cherry tomatoes this summer, consider turning a few of them into this lovely tomato tart. Purchase a ready-made crust (or make your own) and fill it with sweet cherry tomatoes and mozzarella cheese. Top it with a mayonnaise mixture seasoned with herbs and spices, and bake until golden. Serve it as a side or as an ideal brunch dish.
When you take a bite of a light and airy angel food cake, there is no doubt why it was dubbed the “food of angels.” For a simple, yet impressive dessert, consider this fruity version. You can make the cake from a mix or buy one at the bakery. Drizzle the homemade blackberry sauce on cake slices, and top with fresh berries and whipped cream.
Take advantage of summer’s bounty with this refreshing version of three bean salad. It incorporates an unusual trio: green beans, kidney beans, and cannellini beans. The updated dressing is a flavorful blend of Dijon mustard, olive oil, red wine vinegar, and seasoning. The longer it marinates in the refrigerator, the tastier it will be.
Low-land cooks are renowned for turning their regional produce into iconic dishes; from Native Americans, they borrowed succotash. It is a traditional dish of corn, beans, and squash; however, you can add whatever you have from the garden. Try this version, with corn, lima beans, onions, and fresh tomatoes. Add a few basil leaves on top for garnish and flavor.
About Chef Robert
My food philosophy is simple; food should be a feast of all five senses. Meals should be based on simple, tasty and smart recipes that are easy to follow. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor. By cooking at home, we can all eat healthier and save money.