2 medium summer squash (about 8 ounces each), halved lengthwise and sliced 1 inch thick crosswise 2 medium tomatoes, cored and sliced 1 inch thick 3 tablespoons olive oil Coarse salt and freshly gr... Read More
3 ears of corn, kernels cut from cob (about 3 cups) ½ pound green beans, trimmed and cut into diagonal 1-inch pieces ¼ medium red onion, diced Dressing: ¼ cup extra-virgin olive oil 1 table... Read More
Although guacamole that’s turned a bit brown due to oxidization doesn’t taste any different than the green variety, it’s a pretty unappetizing visual. Here’s an easy way to keep it looking... Read More
The easiest way to help feed the hungry!