Just Food For Thought

Friday, September 26, 2014


  •  6 tablespoons extra-virgin olive oil
  • 3 cups ½-inch cubes sourdough bread (with crust)
  • 2 tablespoons balsamic vinegar or red wine vinegar
  • 4 medium tomatoes (about 1 ½ pounds), cut into wedges
  • 4 medium cucumbers, peeled, seeded and diced
  • 1 small red onion, thinly sliced
  •  ¼ cup pitted Kalamata olives, coarsely chopped
  • ½ cup fresh basil leaves, torn
  • 2 tablespoons capers, rinsed
  • ...
Wednesday, July 30, 2014

Serves 4 to 6

This soup, which can also be served hot, is wonderful made with water, but if you have a little extra time, it’s far better with corn broth. Not only does the broth enhance the flavor, but it gets the most out of the fresh corn, so nothing goes to waste. Simply put the stripped cobs in a large pot with some chopped onions, carrots, celery, and garlic, cover with water, and bring to a boil, then reduce the heat, let...