I’ve always been a fan of a great at-home bar. I strongly believe it’s a must-learn life skill to mix up classic cocktails, and as an avid host, it’s important to provide an array...
Looking back on Easter as a child, I remember how excited I was to dig through my Easter basket. Full of chocolate bunnies, malt ball Easter eggs, Peeps, golden coins, and my favorite Cadbury...
Lets be honest, salads can be boring. So I’m always trying to think outside of the box to come up with salad recipes that I’ll thoroughly enjoy, but are beyond easy to make. Enter...
Lets be honest, salads can be boring. So I’m always trying to think outside of the box to come up with salad recipes that I’ll thoroughly enjoy, but are beyond easy to make. Enter...
When packing for a picnic, I always try to keep the menu seasonal and simple. By sticking with foods that are easy to transport and that require minimal utensils, you’ll serve a spread that is inviting and also low-key. My recipe for fresh grilled corn salad is truly a no-brainer and always a hit when serving at the perfect picnic. The combination of grilled corn, fresh cherry tomatoes and fresh herbs (with a little kick of course) just screams summer! Truly, MKR
6-8 cups grilled corn (cooled to room temperature)
1 small pint cherry tomatoes
1 onion sliced
1 green pepper sliced
1 jalepeno diced
2-5 sprigs of basil chopped
2-5 sprigs of cilantro chopped
olive oil
salt & pepper to taste
Instructions
In a large bowl combine all of the ingredients above and serve room temperature or chilled.
Notes
While you can serve this right away I prefer allowing it to marinate overnight allowing the flavors to really work together.
By Mandy Kellogg Rye @Waiting On Martha
Welcome by Waiting on Martha https://waitingonmartha.com/
SHOP THE STORY / CLICK LEFT & RIGHT ARROWS TO EXPLORE
PHOTOGRAPHY, KATHRYN MCCRARY | THIS STORY IS IN COLLABORATION WITH WORLD MARKET A BRAND WE LOVE AND IS ONE OF OUR GO-TO RESOURCES FOR ALL THINGS ENTERTAINING, HOME, AND SEASONAL ITEMS. OPINIONS ARE 100% OUR OWN.
Yesterday’s fun cocktail cove with Lilly for Target called for the perfect bite. And there’s nothing I love more than a recipe that combines salty and sweet flavors, while also incorporating a little sugar and spice. This Black Bean, Serrano and Pineapple salsa does just that. The tart, citric pineapple perfectly combines with the heat of the serrano peppers and the smooth texture of black beans. The freshness of each flavor packs a punch, making it the perfect go-to for a hot summer day, and you can even prep all of the ingredients the night before. After mixing up a batch, I really couldn’t stop myself from eating it all…and I’d go so far as to say it’s my new absolute favorite salsa! Truly, MKR
Photography, Rustic White | This story is in collaboration with Lilly Pulitzer for Target; two brands we love and adore. Opinions and images are 100% our own.
Once springtime hits, I find myself craving light, fresh recipes to serve family and guests. And as you know, I infuse fresh herbs from my garden just about every time I’m cooking or cocktailing. So when I got to creating a spring-filled table, I knew the perfect dish to serve would be a fresh herb and olive oil pasta.
This asparagus farfalle pasta hits the spot as it combines flavors of just-cut mint, thyme, parsley and cilantro with in-season spring peas and grilled asparagus. Served hot or cold, this dish is sure to impress your guests, and it’s extremely easy to make. If you choose the cold route, you can even prep most of the ingredients the night before, which proves to be so much less stressful when entertaining.
And if you missed it last Friday, make sure to check out the tabletop that inspired this dish, and let yourself be inspired by the lush greenery and playful place settings for your entertaining this spring. Truly, MKR
SHOP THE STORY / CLICK LEFT & RIGHT ARROWS TO EXPLORE
1/4-1 cup grated Parmesan to taste, plus more for garnish
1/4 cup Olive Oil
2 tablespoons of each chopped; fresh mint, flat leaf Parsley, thyme and cilantro
Salt & Pepper to Taste
Red Pepper flakes (optional)
Instructions
Begin heating a large pot of salted water for the pasta.
Meanwhile, if using fresh peas steam the peas over an inch of boiling water or in a steamer for 3-4 minutes, until just tender. If using frozen peas make sure the peas are completely thawed, no need to steam. Transfer to a bowl and set aside.
Grill asparagus just lightly to achieve grill marks and add a smoked flavor. Cut, and add to the pea bowl. Chop herbs, and add to the bowl.
When the water in the pot comes to a boil add the pasta and cook to desired consistency. I prefer cooking pasta al dente. Once pasta is cooked drain the pasta and toss at once with the olive oil, vegetables, herbs and Parmesan.
Add salt, pepper, and red pepper flakes if desired. Serve hot or cold.
Bring salted water to a boil and cook farfalle pasta to desired consistency.
Chop herbs finely and set aside.
Notes
If serving the pasta cold, or room temperature, wait until the pasta has completely cooled to toss all the ingredients together.
By Mandy Kellogg Rye @Waiting On Martha
Welcome by Waiting on Martha https://waitingonmartha.com/
