Fall sneaked up on us rather quickly, didn’t it?  I wouldn’t consider myself the kind of person who pines away for a season that has passed. I welcome the chill in the air because I know that it opens the door for lazy Sundays with a pot of chili simmering all day, root vegetables and hearty soups that warm us from the inside. I love apple picking and the wonderful resulting “problem” of what to do with so many apples.

Fresh tomatoes (Liz Weindruch / Cornelius News.net)

All that said, I would be remiss if I didn’t take advantage of the last crop of summer tomatoes. This salad is less of a salad and more of a very rich and hearty side dish.  The combination of tomatoes, avocados, and blue cheese seems like it shouldn’t work because of the similar textures, but they really make each other sing.  It’s not the prettiest dish in the world, but it is absolutely delicious alongside just about anything. See recipe below. Read the full story

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. Recipe below. Read the full story

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! Recipe Below Read the full story

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! Recipe below. Read the full story

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. RECIPE BELOW. Read the full story

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. RECIPE BELOW. Read the full story

Maple ginger salmon, made by Liz Weindruch.

By LIZ WEINDRUCH
DavidsonNews.net

Most of my childhood mealtime memories involve my dad in the kitchen.  He always made sure that we had breakfast as a family, and most evenings, he was behind the skillet, cooking up something for dinner.  And he did it all while working full-time.

Dinner was never fancy, but it always hit the spot. My dad has a knack for opening up the pantry, grabbing whatever he finds and throwing together something delicious.

His maple ginger salmon is one such dish, and is his favorite. He orders it whenever he sees something similar on a restaurant’s menu, but in reality, his is the best. RECIPE below. Read the full story

By LIZ WEINDRUCH
CorneliusNews.net

I spent the last three years in Boston hosting cookouts, but my recent move to the area landed me in a great apartment with no space for my grill.

Well, the next best thing to hosting a cookout is getting invited to someone else’s. And I’m planning ahead – beefing up on my creative side dishes, desserts, and even condiments.  And – ahem, I’m expecting invitations!

Bread and butter pickles are a great take along and can function as a side dish, snack, or condiment. The only problem with bringing these pickles to a cookout is that they’ll be gone before you know it.  I suggest doubling the batch and keeping some home for yourself. RECIPE follows.  Read the full story

Just in time for Memorial Day weekend, Liz Weindruch shares a recipe for a unique side dish – perfect for any cookout. Her recipe for Mexican-style grilled corn is the first in a summer series from our Blue Plate Special columnist. The series, called “Take it with you,” will include dishes that are great additions to cookouts, picnics, and other outdoor summer gatherings. Enjoy!

RECIPE: Elote Read the full story

Asparagus, mushroom and goat cheese salad, made by Liz Weindruch. (Liz Weindruch / CorneliusNews.net)

By LIZ WEINDRUCH
CorneliusNews.net

Don’t think of this as just one recipe – think of it as a launchpad for ideas using a fresh and healthy combination of spring flavors.  RECIPE BELOW: Asparagus, mushroom and goat cheese salad. Read the full story