by Germaine Benoit | photo by Melanie Thortis
It’s that time of year again. Schools are out for the summer, and the kids are home all day and hungry. I am often asked about the best snacks to keep on hand. Sadly, most snacks on the market are made with mediocre ingredients and loaded with chemicals, dyes, natural...
by Emily Black | Photo by Rory Doyle
1 (1-pound) boneless, skinless salmon filet 1 tablespoon extra-virgin olive oil 1 teaspoon kosher salt ½ tablespoon freshly ground black pepper 1 head romaine lettuce, rinsed, dried, and chopped 2 ears fresh corn, cooked and cut off cobb ½ small red onion, thinly...
by Emily Black | Photo by Rory Doyle
1 head Romain lettuce, washed and leaves separated to dry 4 ears fresh corn Extra-virgin olive oil for brushing 2 boneless, skinless chicken breasts 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper ½ teaspoon chili powder 1 ½...
by Emily Black | Photo by Rory Doyle
2 (8-ounce) skinless wild-salmon fillets Course salt and freshy ground pepper to taste 3 tablespoons extra-virgin olive oil, divided use 2 spring onions, thinly sliced 2 cups fresh arugula 1 Ruby Red grapefruit, peel and pith removed, segmented 1 ripe avocado, pitted,...
by Emily Black | Photo by Rory Doyle
1 (8-ounce) block cream cheese 8 ounces prepared hummus ½ cup thinly sliced radishes ¼ cup chopped fresh dill 1 small cucumber, peeled, seeds removed, and chopped 1 green onion, chopped 2 tablespoons capers Cavender’s Greek Seasoning Tuscan Herb Olive oil to drizzle...
