The combinations are endless! Just remember to start with the dressing at the bottom of the jar, then add hard veggies, ...

1. In a bowl, toss the melon and peach with the oil and vin cotto ; season with salt and pepper. Let stand for 5 minutes. Stir in the herbs and cheese. Transfer the salad to a platter, top with the ...

Remove from the heat and pass through a muslin cloth. 2. Combine the herbs, olive oil and vinegar and marinate the mozzarella. for 1 hour. 3. Arrange the mozzarella and tomatoes in a wreath shape on a ...

Strain through a fine sieve over a bowl and set aside. Put the tomatoes and nectarines in a salad bowl. Chop the mozzarella into about 8 pieces (similar in size to the tomatoes) and add to the ...

Allow to cool until set, then break into shards. 4. To assemble the platter, pour the ajo blanco into a deep serving platter. Slice the melon into wedges and wrap with prosciutto slices. Arrange on a ...

Season with salt and pepper and mix to combine. Arrange beetroot, citrus slices and segments on a large serving platter. Place mozzarella on top. Drizzle vinaigrette when ready to serve. Have you ...

watermelon, melon, apple, cucumber, grapes, pomegranate, honey or as per taste, lemon juice, pink salt, black pepper powder, mint leaves ...

The produce industry, Food and Drug Administration and Purdue University have launched a new multi-year study to analyze the spread of salmonella in cantaloupe production following several ...