Friday, December 19, 2008


I had lunch with a friend the other day, who told me she had just discovered brining. Brining is a cooking method that uses aromatic spices and salt to flavor meat and encourage moisture retention. In other words, the science of salt allows the turkey, (even the white meat!), to remain juicy and flavorful throughout the cooking process. Its easy to do - and you can use the same idea to brine your everyday chicken and pork as well. I know Alton Brown has lots of great recipes and ideas about brining, as does Emeril. If you are interested in brining Pork, the "king of sausage" Bruce Aidells has a wonderful pork book, (Bruce Aidells Complete Book of Pork), that includes great pork recipes using all kinds of brine.


1 Cup Kosher Salt
1 Cup Brown Sugar
1 Gallon Water
1 (1 Gallon ) Zip Lock Bag Ice
2 Oranges Quartered
2 Limes Quartered
2 Lemons
6 Sprigs Thyme and 6 Sprigs Rosemary
2 Bottles Dark Beer
1 Quart Apple Cider

12 -14 Lb Turkey - for a bigger bird use an additional gallon of water and an additional 1/2 cup each salt and sugar.

The Hardware
1 Turkey Roasting Bag or 1 Clean Plastic Trash Bag
1 Large Cooler Full of Ice - leave just enough room for your turkey to fit

In a large stockpot over high heat, dissolve the salt and sugar in the 1 gallon water. Remove from the heat and add the ice, apple juice and beer. Place the turkey, oranges, limes, lemons, rosemary and thyme in the plastic bag. Place the bag in the cooler full of ice. Pour the liquid into the bag, and make sure it is well distributed with the citrus and herbs. Close the bag tightly and leave in the closed cooler overnight. When ready to use, remove the turkey from the bag, discard the marinade and pat the turkey dry with paper towels. Use your favorite turkey recipe for roasting the bird.

Friday, December 12, 2008

Rosemary Gift Tree

If you are a subscriber to my weekly news short: The Friday Four, you received my Favorite Wines Gift List this week in your email. But here's another foodie gift idea perfect for this time of year. It's from a chic florist here in Atlanta - but you could recreate it yourself for an unique gift. Your recipient will remember you each and every time they clip a sprig of rosemary for their recipe!

Friday, December 5, 2008

Tips for Enjoying the Holiday Season

Because I LOVE to eat and drink, I always try to read lots of healthy tips and tricks this time of the year. Here's a link to a list that I found particularly helpful - so I am passing it on to you all. Scroll down the page til you find the blog for Wednesday Dec 3. These are the Spark People 20 Top Ideas to help you stay on track for the holidays. 

Some of my favorite tips to enjoying the holidays without suffering for them later are: 

1. Track Your Food. I think that not writing down what I eat each day is kind of like not knowing how much money I have in my checking account. (Whoops!)

5. Schedule Your Workout Like An Appointment. You'd never miss a work meeting or a Drs. appointment. Think of your exercise like a commitment that needs to take place every day, and then log it just like your food. You'll be so surprised how little bursts of activity add up over the week! My goal is 6 hours per week - and I celebrate when I get to that number. But, I don't beat myself up when I miss it. It just makes me more aware that I need to move. Your target number may be greater or lesser than mine, it doesn't matter - what does matter is you have one. 

And finally, I think the best tip is: 

15. Focus On People. We all get so crazy this time of year, that we sometimes we forget that people are more important than things. Who cares if you haven't vacuumed under the cabinet? When you pay more attention to others than yourself, you'll enjoy the season much more!

Here's the link to the 20 Tips:

An interesting blog for year round motivation is one written by my friend Laura Mixon: the Mixonian. Laura's writing is always thought provoking and inspiring. Don't you love to read articles that make you think about how or why you do things? Check out Laura's blog at

Friday, November 28, 2008

Planned Over Turkey

Planned-overs is what we called our left-overs when I was growing up. And what better word to describe Thanksgiving Dinner? We are still eating turkey sandwiches in our house, but when the bird resembles a carcass here is what I am planning:

Southwestern Turkey Black Bean Soup
2 15 oz Cans Black Beans, drained and rinsed well with cold water
3 Cups Turkey Stock, made with the turkey bones OR Low Fat, Low Salt Chicken Broth
1 TB Olive Oil
2 Cups Finely Chopped Yellow Onion
1 Cup Finely Chopped Red Pepper
2 Garlic Cloves, minced or grated
2 Tsp Ground Cumin
1 Can Rotel and Chilies Tomatoes (Hot or Mild - your choice)
1 Cup Diced Cooked Turkey
Kosher Salt and Freshly Cracked Black Pepper

To Garnish:
Light Sour Cream
Light Cheddar Cheese, shredded
Diced Avocado
Chopped Cilantro

Serve with:
Tortilla Chips or Warm Corn Tortillas

Puree 2 Cups of Black Beans and 1 Cup of Stock together in a food processor or blender. Set Aside.

Heat the oil in a large skillet or dutch oven. Over medium heat, saute the onions until are golden. Add the red pepper and saute a few more minutes. Finally add the garlic and cumin and stir for 1 minute. 

Add the Rotel tomatoes, the pureed bean mixture, the remaining black beans and the 2 cups stock. Bring the soup to a boil, reduce the heat and simmer for 15 to 20 minutes. Taste for Salt and Pepper.

Just before serving, stir in the turkey. Ladle into bowls and garnish. Serve with chips or tortillas.

Birthday Blog

Each year before my birthday, I spend hours looking through cookbooks and cruising the net. No "bought" cakes for me, I enjoy trying to decide what decadent indulgence I am going to make almost as much as eating it. So this year I decided to go retro and back to the 60s with a Milky Way cake. I remember my mother making it in a sheet pan. But there was never enough frosting for me! So I used her recipe to create a 4 tiered chocolate monster - more frosting per cake inch that way :) In fact it was so tall, I had trouble making it straight. I enjoyed a hefty piece and shared the rest with friends. (Okay, so I did put one more piece in the freezer for a rainy day...) Here's a picture so I can share it with you virtually! 

Friday, November 21, 2008

Food Styling for Your Holiday Parties

Who doesn't like talking about making food delicious AND beautiful? Last night at the Cooks Warehouse, we created yummy hors d'oeuvres and used beautiful platters, fresh fruit and veggies for presentation. The food was truly "Picture Perfect" Congrats to all five creative teams!

Regional Produce in the Fall

Mike and I headed North last weekend with our friends Peter and Rebecca. On the way we stopped at the Tomato House. What fun! Lots of regional foods, and rooms full of hot sauces, chili jams and relishes. As a big fan of local produce, I was thrilled to talk to some of the owners about where their veggies are grown. We picked up some North Florida tomatoes and some freshly picked green beans, and fueled with hot boiled peanuts - headed up to the mountains.

Wednesday, November 12, 2008

Fall Day in Newnan

"Didn't know you picked, Jimmy" the women beside me said to a guitar player. "Oh yes ma'am, yes ma'am I sure do!" was his reply. And then the group started playing. We stood in the square of Newnan for over an hour listening to a rag tag group of excellent musicians jamming and singing just for the fun of it. Mike and I took advantage of another beautiful day to ride, and headed down south this time. The leaves were turning, the air was crisp and bright and a motorcycle was the place to be!

Friday, November 7, 2008

Healthy Holidays at Piedmont Cancer Wellness Center

Don't you love the LAUGH sign on the wall? We all need to be reminded of that more often... I am passing on a couple of pictures from a super class this week at the Piedmont Cancer Wellness Center. The group was just wonderful - asking LOTS of good questions, enthusiastically taking notes, and providing great feedback while tasting -my favorite part of the class. Although I truly enjoy all my classes, this one was special. Not only was my class lovely, the director and staff treated me like a star. Another treat was the fact I brought along my two "oldest" friends to help serve the class. (That's "oldest" as in I have known them "longest") From the comments given so freely, I think we all had a genuinely good time!

Friday, October 31, 2008

New Orleans in Douglasville

Wowza. I don't think I have ever BEEN to Douglasville before. But I learned that I should have - and you should too, if you want wonderful Cajun and Creole food cooked by a family from New Orleans. We hopped on the bike the other day and headed west from Atlanta in search of gumbo. We found it at Gumbeaux, in downtown Douglasville. We are fans of  the spicy, saucy cuisine, so much so that we have cruised the River Rood through Louisiana up to Mississippi stopping and eating and touring historic homes. But you don't have to go that far - this authentic restaurant will take you right to the French Quarter. The care and obvious knowledge of Louisiana cooking is what makes this restaurant stand out. The unique preparation of each menu item displays this care: Roux is the basis for most Cajun and Creole dishes, and often a restaurant will use the same roux and combination of spices for everything from gumbo to red beans and rice to creole. When you taste and compare each dish at Gumbeaux, you'll find unique spices and delicious preparations for each one. You need to take a trip OTP to taste this super restaurant - in business for 14 years!

Friday, October 17, 2008

A Trip to Malaysia

Do you enjoy Malaysian food? If you're a fan of Thai food - Malay food will make you happy, too! My friend Carrie and I headed up the highway 75 corridor to Penang. Malaysian food is similar to Thai, and combines elements from Indian and Chinese cuisines. Coconut milk, (in Malaysia it is called Santan), is extensively used as are many herbs and spices you may be familiar  with: lemongrass, shallots, coriander, shallots and saffron. Here's a quick sampling of some of the best dishes we ordered. First is the Roti Canai, a light and chewy crepe-like flat bread made with whole wheat, and served with "coconutty" chicken curry sauce for dipping. Feel free to use your fingers when eating Malaysian food - the right hand is used to eat, as well as chopsticks. The chicken satays are worth the trip - tender chicken strips wrapped around sticks and served with a delicious peanut sauce. For dinner, Carrie chose the ever popular Basil Chicken, with crunchy chunks of onion and green pepper and spicy basil. I went for one of my favorites: Beef Rendang. If you haven't tried Rendang you must - it's made by slowly cooking coconut milk with spices until it creates a thick rich brown sauce enrobing the tender beef pieces. Beef Rendang is a wonderful occasional treat. We didn't have room for dessert, but next time I going to get a bigger doggie bag so I can enjoy the Peanut Roti.

We drank refreshing Asian beers with dinner - they have a good selection of beers that are perfect with the spicy food. The service was efficient. friendly and helpful but not obtrusive. The Kennesaw restaurant is an off shoot of the original Buford Highway location, and both restaurants offer the same delicious food and good service.

Tuesday, October 14, 2008


We set off on a motorcycle ride to North Georgia last weekend. I am so enjoying the new motorcycle, I had forgotten how much fun it was to ride.  It was typically beautiful fall weather here - clear, crisp and in the high seventies. We stopped by Pumpkinfest, and I had to take a picture of the best pumpkin sign I've ever seen.

Sunday, October 5, 2008

Caffeine and Octane

We took a drive up to East Cobb this morning for a real buzz! Here's a gathering of car enthusiasts who meet once a month, (first Sunday), to show off their beauties. And what a bunch they are - from old jalopies to state of the art Ferraris, they all sparkle and shine like you can't believe. We had lots of fun admiring the cars and chatting up the owners. And for brunch we headed to Cafe de Paris, a locally owned small French cafe specializing in simple French food. Our group indulged in authentic cappuccinos, wonderful eggs benedict and mouthwatering soups and sandwiches. One standout was the artichoke lemon soup. The service was quick and cheerful - a happy thing on a Sunday morning! Cafe de Paris is just one of the good brunch offerings on Johnson Ferry for a Sunday morning, you can also slide right into a branch of Goldberg's Deli or a outpost of the Flying Biscuit.

Thursday, October 2, 2008

Chocolate Macaroons

What's a little indulgence without chocolate? And if you are looking for the ultimate, check out the Chocolate Macaroon at Nordstroms. The size of a baseball, and perfect for sharing, you can't go wrong with creamy coconut and luscious, dark chocolate. For a special treat, make sure you ask for your macaroon to be heated. Heaven! Here's a "glamor shot" close-up along with a picture of friends enjoying one together.

Sunday, September 21, 2008

Beautiful Blue Tasting

A few months ago, I taught a Dessert Wine Class with a Cheese Tasting. It was so much fun, and everyone was very interested in how to put together a cheese plate and conduct a tasting. So, I thought I would share this tasting sheet from one of my sister's parties.  This was the prelude to a delicious dinner. I love the inclusion of the sonnet! Doesn't the tasting look like fun? Feel free to borrow the sheet and conduct your own Beautiful Blue Tasting.


Sonnet To A Stilton Cheese
G.K. Chesterton

There … I got a Stilton cheese. I was so much moved by my memories that I wrote a sonnet to the cheese.

Stilton, thou shouldst be living at this hour
And so thou art. Nor losest grace thereby;
England has need of thee, and so have I—
She is a Fen. Far as the eye can scour,
League after grassy league from Lincoln tower
To Stilton in the fields, she is a Fen.
Yet this high cheese, by choice of fenland men,
Like a tall green volcano rose in power.
Plain living and long drinking are no more,
And pure religion reading “Household Worlds”,
And sturdy manhood sitting still all day
Shrink, like this cheese that crumbles to its core;
While my digestion, like the House of Lords,
The heaviest burdens on herself doth lay.


Rogue Creamery, Central Point, Oregon, U.S.A.

Raw cow’s milk (Holsteins and Brown Swiss): cheese is called firm, moist, complex, robust, sweet: aged 3+ months: fromagerie opened by Italian immigrants in 1935.


Farmstead Cheese, Point Reyes, Tomales Bay, California, U.S.A.

Raw cow’s milk (Holsteins): flavors in the cheese – sea salt and lemongrass – said to reflect California coastal fog and salty Pacific breezes: aged 6+ months: farm established by immigrant Italian dairymen, who began to make cheese in 1999.


Maytag Dairy Farms, Newton, Iowa, U.S.A.

Raw cow’s milk (Holsteins): characterized by its moist crumbly texture and lemony finish: Cheese originated by two Iowa State Universitymicrobiologists in the 1930s, from 1941 until today cheese is made on Maytag farm by the Maytag family.


Derbyshire, Leicestershire, or Nottinghamshire, England, U.K.

Pasteurized cow’s milk: eight dairies licensed to make Stilton cheese which has been granted the status of protected designation of origin by the EC: first made soon after 1730 by Cooper Thornhill, owner of the Bell Inn on the Great North Road in the village of Stilton: flavor called “honeyed” and “cheddary”: the British Cheese Board reported in 2005, that 75%of men and 85% of women experienced bizarre and vivid dreams after eating the cheese half an hour before going to sleep.


Les Departments de Aveyron, Aude, Lozère, Gard, Hérault and Tarn, Mid Pyrenees, France

Raw ewe’s milk (Lacaune, Manech, and Basco-Bérnaise): seven Roquefort producers who are required by law to age their cheese in the caves of Mont Combalou in Roquefort-sur-Soulzon, and to cut, package, and refrigerate their cheese solely and completely in the commune of Roquefort-sur-Soulzon, share the protected designation of origin “Roquefort”: after Comté, Roquefort is France’s second most popular cheese (18,830 tons made in 2005): Roquefort or something like it is mentioned in literature by Pliny the Elder in AD79: in 1411, Charles VI granted a monopoly for the ripening of the blue cheese to the people of Roquefort-sur-Soulzon: in 1925, the cheese received France’s first Appellation d’Origine Controlée.


Tuesday, September 16, 2008

Everyday with Marcus and Lisa

I've been sending out information about my appearances on Everyday with Marcus and Lisa, but thought I would include a couple of pictures so you can see the beautiful set.  From the producers to the directors to the friendly and helpful talent coordinator to the excellent camera crew and production assistants, the staff is wonderful! And show hosts Marcus and Lisa are down to earth, genuinely likable people who would make great next door neighbors. I enjoy listening to their interesting and entertaining monologue as I prepare the food for my segment. I am planning on posting my episodes to the website, so you can them here as well. Check out the pictures: I'm in the kitchen preparing Pine Nut and Pecorino Chicken, and with my fellow guest, author Kathy Pride. You can learn all about Kathy at You can check out Everyday with Marcus and Lisa at

Thursday, September 11, 2008

Kitchen Tools

After reading my blog on the julienne grater, a friend sent me her favorites! Tina is a talented food stylist in Kansas City, you may have seen her work in the Hallmark magazine recently. Here is her first pick - I think you will you enjoy reading what helps her in the kitchen!

1. Russell Hobbs Hand Blender

Pros: This tool has changed my life in the kitchen. It’s versatile, easy to use and cleans up in moments. If I did not have such nostalgia for many of my older kitchen tools, this would replace the majority of them. Since receiving it as a wedding gift in 2005, it is the only thing I puree sauces and soups with. I use it to whip up cream for 2 person desserts or mix up an afternoon orange Julius. My mini Cuisinart is collecting dust in the back of appliance row because the Chopper Container makes pesto and salsa lickity split.

The appliance itself has a good weight and feels solid in your hand. All the mixing mechanisms are metal and are simple construction. The Russell Hobbs blender does not require hours of instruction reading to figure out because all the attachments go on basically the same way – put the attachment in the Electronic Control hole and twist until you hear and feel a reassuring click. The top is equipped with a timer, which lets you keep a watchful eye on the journey from soft to stiff peaks.

You plug it in and puree in the pot. It purees smoothly and evenly with little splashing so you and your walls are safe. Common sense safety says to wait until things have cooled slightly to puree, but if you’ve got a deep stockpot with 3 inches of separation between the food and top of the pot, why bother.

It’s fun to use. I think it’s similar to getting to use a robotic arm in a lab.

It’s the easiest clean up…ever.

Cons: It does not grind cement or anything that is not soft. This is my second Russell Hobbs hand blender. I blew out the first ones motor while trying to hurry some carrots that were on their way to becoming curried. Russell Hobbs said no with smoke and a sad sound. William Sonoma immediately replaced it and I have respected its motor size and functions since. If Bambi could not gently nibble the veggies in your pot – keep cooking or dust off the Cuisinart.

It’s not good for large portions of food – if you are making refried beans for a crowd, get out the big commercial wand. This guy will fizzle. It does have an automatic shut down after 90 seconds to prevent overheating, but I’ve never pureed or chopped consistently for that long so it has not been an issue for me. I would not use the Russell Hobbs in a commercial kitchen.

This brand has become difficult to find and it’s expensive – around $100.

Friday, August 29, 2008

What's Your Favorite Kitchen Tool?

I just finished reading an article in one of my favorite cooking magazines about essential kitchen tools. It was filled with chinois, mandolins and other items used often in the professional kitchen. But, when fixing a fast and fresh dinner at home, I don't often employ them. So, I thought I'd blog about some of my favorite new gadgets that help me produce professional results quickly. We all know that freshly sliced, chopped, grated and julienned vegetables taste better than the ones available pre-prepared in the store. So, when you do have time, it's a big flavor boost to your food to do the work yourself. At our house, we love carrot and other vegetables julienned in our salads. So, the Julienne Grater is one of my kitchen must haves. Have you used one? It's wonderful. It will allow you to easily make those beautiful little "matchstick" pieces of vegetable that you see in food photography and on TV. They cook quickly and each individual julienne looks the same. The first time I saw one was a couple of summers ago while on a chefs trip to France. While we were there, we ate at a wonderful 3 star restaurant. (Ooh la la!)  Attached to the restaurant was a gift shop run by the chef's mother. As I was running my hands along all the wares, I picked up a grater with a funny looking attachment. It was a Julienne Grater, she told me in heavily accented english. It will make beautiful julienne with no effort. I was intrigued, and because I love julienned vegetables, and hate having to make them, I took it to the cash register, and paid about $25 for it. Wowza. (I got lots of ribbing from the other chefs!) But it was worth it. I brought it home and voila-beautiful julienne. But you don't have to pay that for one - there are several different brands out there for just about $8-$10.  Treat yourself to a new julienne grater and discover all the different uses for it! Here's a quick recipe to try with your new grater gizmo: Cashew Carrot Brown Rice Pilaf Saute 1 julienned large carrot and 2 thinly sliced shallots in 2 TB of butter, over medium high heat for about 5 minutes or until shallot is wilted. Stir in 1/2 cup golden raisins, 1 1/2 cup brown rice, 1/2 tsp kosher salt and 1/2 tsp black pepper and cook for 2 minutes more. Add 3 cups low salt-lowfat chicken broth and bring to a boil. Reduce heat to low, cover pan and simmer for about 20 -25 minutes or until rice is done. Stir in 1/2 cup cashews and 1 tsp fresh thyme leaves. Taste for salt and pepper and serve.

Wednesday, August 20, 2008

BMWs as far as the eye can see!

We headed down towards Warm Springs, Georgia this past weekend for a fun drive with the Peachtree Chapter of the BMW Club. About thirty of us had waxed, polished and detailed our babies before we met at AllSpeed Autoworks in Peachtree City. Allspeed was a great starting point, with a showroom full of cars to drool over like a vintage Road Runner in neon green and lots of sexy coupes and convertibles, (more my speed!). After a quick briefing on the route by organizer Peter Waldeck, (yes, there is a connection, he's my brother-in-law), the group headed out and stopped on the side of the road for pictures and to admire each other's rides. Then we were off on twisty turn- y and obscure back roads. I don't often get a real glimpse of rural Georgia, so this was a treat to ride through the scenic tiny towns and mile after mile of rolling hills and small farms. Our destination, Warm Springs, is famous because of Roosevelt's Little White House. Before lunch, we strolled the sidewalks and checked out a couple of charming and quirky downtown spots. Don't miss the motorcycle museum. The name is a misnomer - there is much more than just motorcycles inside. For $5 you'll see everything from Marilyn Monroe memorabilia to Houdini's handcuffs! We took advantage of a tip on a popular local barbeque joint, Mac's Bar-B-Que. And we weren't disappointed. The juicy pork sandwich, tangy coleslaw and beans with brown sugar fueled us up for the quick interstate drive back to the city.

Salad ON Pizza

Here's a fun take on the tried and true salad and pizza combo. Our local Mellow Mushroom has a "Caesar Salad Pizza". Warm crusty pizza dough right from the oven, topped with a fresh and crispy Chicken Caesar Salad. Can it get much better? Pair it with a Micro Brew and dinner is served!

Monday, August 11, 2008

What's Your Comfort Food?

Some days, it just has to be curry. And not just any curry - Thai curry in all it's guises. Even in the warmest of summer,  the round rich taste of coconut milk sustains me like nothing else can. Although I am hooked on my local "Thai Diner" restaurant, a friend and I tried "Top Spice" in Smyrna the other day for lunch. Hiding out next to the Post Office and a gi-normous Toys are Us it was difficult to find. But I am glad we did! The cool dark interior was packed at lunch time with many asian patrons and lots of local office workers. The service was efficient and extremely pleasant. We followed an excellent piquant coconut chicken soup with perennial favorite Chicken Masaman and Beef with Broccoli in Red Curry. Did you know that Masaman is the Thai word for Muslim? This curry was probably brought to Thailand with traders. And, it's interesting to note that it is very close to a Portuguese Goan curry, since Masaman curries are not extremely spicy, but more sweet and sour. The Thai red curry paste is made from hot chile peppers, lemon grass and chili paste among other ingredients. Just because it's hot outside, doesn't mean spicy food can't cool you down. Grab a friend and find discover your favorite Thai curry comfort spot! Top Spice has several restaurants in Atlanta including Midtown and Toco Hills - Check out Top Spice in Smyrna at 2997 Cobb Pwky, Ste 200, Atlanta GA.

Friday, July 25, 2008

Wine, Old Fashioned Caramel Cake and Friends

You probably have some "old" friends like I do - friends that you don't see for months at a time, but when you finally get together you are able to pick up right where you left off from the last visit. My 2 buddies and I rendezvoused in LaGrange Georgia this week. Yes, that's LaGrange! A small town south of Atlanta on the way to Columbus Georgia. Becky clued us into an upscale restaurant with an interesting wine list. I chose a Australian Riesling named "Barking Mad" to drink with our appetizers through entrees. It was luscious - very fruit forward with enough crisp acidity to finish dry. The pictures you see are my favorite food picks of the evening: the choice of 4 homemade house salad dressings; the pasta arrabiata with big fat juicy shrimp; and the wonderful caramel cake that was soooo worth the indulgence. (I'll think about it for weeks to come, as I haul myself out of bed for boot camp.) The best part of the evening was the end. As she was leaving, a diner from several tables away stopped by to share her envy of our good time. She told us that we had inspired her to call her friends for dinner. We invited her to join us, but she was off for home. So, call your friends this week - pick up the conversation from the last time and enjoy being with the people who know you best! You can read about The Basil Leaf at

Monday, July 21, 2008

Fun, Fresh, Fast Food on Saturday Morning

I just had to share some pictures from the Marietta Square Farmers Market on Saturday. How much fun to meet local folks who are interested in good food - we had lots to talk about. I made the Italian Tomato Salad with Tomato Basil Dressing from the June 6th edition of the Friday Four - and shared it with about 30 of my new friends. You can find the recipe at Look for the June 6th edition: Tomato Basil Dressing. I'll be at the Market next Saturday, demonstrating another easy, delicious and quick garden-fresh dish to make at home. Come join me! You'll find lots of just picked vegetables and beautiful flowers on the Square. And next week it's the Annual Christmas in July celebration. For information on the market check out