By LIZ WEINDRUCH
CorneliusNews.net

For my office Thanksgiving potluck lunch this week, I needed something simple yet delicious.  Something involving little preparation and minimal ingredients. And this recipe meets all the criteria, using just fall veggies, olive oil, and rosemary. Get the recipe, in FOOD AND DINING>>

Liz Weindruch shares the perfect use for the last crops of summer tomatoes – her “Farewell to summer” tomato and avocado salad with blue cheese. Also on the Food & Dining page today, Davidson College’s Food Club goes mobil with a new food cart on campus, and September is N.C. wine appreciation month. In FOOD>>

By LIZ WEINDRUCH
CorneliusNews.net

If you haven’t already guessed, fresh fruits and veggies are the stars of my plates when they’re in season. I prefer my vegetables raw (or barely cooked) with minimal seasoning so I can really taste them.

But my palate hasn’t always been like this. I remember being quite the picky eater as a child. I was open to trying almost anything, and I politely ate what was in front of me, but the words “green” and “vegetable” made me dread sitting down to dinner.  That is, until I tried green beans cooked with bacon drippings…

It was at a typical “meat and three” spot in my hometown of Little Rock, Ark., and my grandmother convinced me to try a bite of hers. I couldn’t have been older than 10 or 11, but that night marked a turning point in my childhood – “Maybe I like vegetables?”

The beans were stewed to almost a mushy consistency and were laced with lots of fresh black pepper and stewed tomatoes. The dish below is a far cry from my original, life-changing love, but it echoes the same flavors and brings a fresh perspective to an old favorite. Get the recipe on the FOOD & DINING page>>

By LIZ WEINDRUCH
CorneliusNews.net

This August in North Carolina – you may have noticed – has been particularly hot. And on these recent steamy scorchers, I’ve been craving cool, refreshing beverages that aren’t too sweet. Of course, I love a cold beer or a glass of wine, but sometimes, I just need something a little more refreshing.

Aguas frescas (refreshing water drinks) are fruit-based drinks that are sold all over Mexico, and often you can find them on the menu at traditional Mexican restaurants. Until recently, I hadn’t tried one, but I’m so glad that I did. It is perfect for this time of year. And, an added bonus: you can use the solids as a cooling DIY face mask! Get the recipe on our Food and Dining page.

By LIZ WEINDRUCH
CorneliusNews.net

I’m generally a purist when it comes to my guacamole. I might substitute lemon juice for lime juice, or make other slight recipe alterations, but add an apple? I was skeptical when I saw this recipe. But, I was also intrigued.  

My mom told me about this recipe months ago. She clipped it from Parade Magazine and tested it at several parties, saying it got rave reviews.

Trusting her, I decided to whip up a batch for a dinner party to see how it went.

Wow! The tart Granny Smith apples played off the spicy peppers, the sour lime juice, and the cool avocado.  Add some salty tortilla chips, and you’ve got a delightful gustatory sensation! Get the recipe on our Food and Dining Page.

By LIZ WEINDRUCH
CorneliusNews.net

Similar to a pesto, chimichurri is an herb-based sauce that goes well with just about anything.  In Argentina, it’s used as both a sauce and a marinade, but I prefer to use it as a sauce. The bright, green flavors of the herbs compliment almost anything – steak, fish, chicken, eggs, etc. Get the recipe on our Food and Dining page.

By LIZ WEINDRUCH
CorneliusNews.net

I first had this appetizer five years ago at the Spotted Pig restaurant in New York City.  Since then, I’ve seen it on menus of different types of cuisine – Spanish, Venezuelan, American gastropubs, etc. – so it’s certainly a crowd pleaser. Though they are not going to win any beauty contests, these little bites are delicious and deliciously simple and they disappear very quickly.

This treat is one example where “the whole is greater than the sum of its parts.”  You get salty, crispy bacon, sweet, oozing dates, and a surprising almond crunch, all together in one bite.

And if you’re not sold yet: this recipe has three ingredients. One of them is bacon. End of story. Click here to get the recipe, on the Food and Dining page.

By LIZ WEINDRUCH
CorneliusNews.net

Unless your grocery shopping trip includes a stop at a bakery for some artisan rolls, most of the time, the rolls or buns that hold your burgers are an afterthought. But, why? Don’t your hand-crafted, perfectly-seasoned, expertly-grilled burgers deserve better than a run-of-the mill, spongey platform for flavor conveyance? Click to read more and to see Liz’s recipe, on our Food and Dining page.