Beautiful Cakes From Start to Finish
Stone Fruit and Berry Summer Salad with Balsamic Blackberry Vinaigrette. The salad you’ve been waiting for this summer! Peaches, nectarines, blackberries, cherries, herbs, roasted pepitas, toasty bread, cucumbers and gorgonzola. All drizzled with a generous serving of Balsamic Blackberry Vinaigrette dressing.
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Heirloom Tomato and Radish Salad. Fresh colorful Heirloom Tomatoes and a delightful array of crunchy, bity, radishes enrobed in a citrus vinegarette.
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Simple Lemony Shrimp Salad. Plump shrimp and diced crunchy celery all enrobed in a bright lemony dressing.
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Ginger Shrimp Mango Salad With Satay Dressing. A wonderful mix of vibrant Thai flavors make this salad super flavorful, satisfying and filling.
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Until a few years ago the only way I knew to eat a grapefruit was to cut it in half, sprinkle it with sugar and dive into each juicy section one by one. Then I saw a clip from Martha Stewart on how to segment citrus fruit. This opened a whole new realm of possibilities with Grapefruit. As many of you may have experienced the peel and pith can be unforgivingly bitter and the skin tough and stringy. By segmenting the fruit you are removing the peel, pith and skin. You are then only left with glistening fruit wedges.
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