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...
A few years ago you couldn’t have paid me to order Bourbon anything. And while wine will always be my drink of choice, as of late I’ve been crushing hard on this brown liquor. Of course, in the spring and summertime, I turn to bourbon for my Mint Juleps and Tupelo Honey. But the perfect winter cocktail? My Spiced Orange & Rosemary Bourbon. There’s just something about bourbon that warms you down to your toes, and with this cold front, my toes can use all the warmth they can get.
Vibrant and full-bodied, this spiced orange bourbon cocktail packs the punch I’ve come to appreciate and the combination of citrus spiced orange and rosemary has quickly become one of my favorite, yet simple, flavor infusions. This time of year it’s like comfort in a glass!
To serve, I simply pour over round ice molds, add a dash of my spiced orange syrup, a fresh orange peel, a rosemary sprig, and cheers! It’s a dangerously easy drink to down (don’t say I didn’t warn you). But for the record, I think it’s completely reasonable to request that you make yours a double! Truly, MKR
Recently I’ve had so much fun sharing a behind-the-scenes look into my kitchen and the recipes we’re cooking up in the Rye kitchen via Snapchat (username WAITINGONMARTHA). And per your requests, I’m bringing you my recent recipe for my Vegan Pesto Heirloom Tomato Salad.
One of my favorite parts of summertime cooking is utilizing the fresh and seasonal ingredients that make each dish a hit. As you’ll remember, we recently nommed on an Heirloom Tomato Spaghetti Squash Lasagna a few weeks ago that was just beyond.
And the combination of this dish’s heirloom tomatoes, cucumbers, red onions, avocados, basil, cilantro, chives and vegan pesto sauce are vibrant and delicious. The crisp crunch of the tomatoes matched with the creaminess of the avocado and the mix of flavors from the fresh herbs creates the perfect bite. And how can I forget the sauce…it’s quite possibly the best ever vegan pesto sauce. So. Stinking. Good! Truly, MKR
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I’m officially holding onto the season’s bounty with all of my favorite summertime flavors I can get my hands on. Heirloom tomatoes, sweet corn, juicy peaches, fresh herbs, berries…you name it. And case in point is today’s summer corn salad with sweet heirloom tomatoes, snap peas, homemade croutons and feta.
I shared this rainbow of vibrant ingredients in last week’s brunch spread with Shutterfly. I knew I wanted to serve something that celebrated summer, and especially one that provided the colors and textures to really tie together the cheery tablescape. And I’ve decided that this summer corn salad is one of those incredibly fresh, feast-your-tastebuds type of dish that will have guests reminiscing about it long after the summer is done.
Sweet corn, charred to perfection on the grill or on the stovetop is one of those vegetables I’ll sorely be missing come fall. And paired with local heirloom tomatoes that are bursting with flavor at every bite, crisp snap peas that literally pop in your mouth, and juicy, juicy peaches, the effect is divine.
As for the croutons—because you can never forget the croutons—I actually used leftover hamburger buns I had in the pantry, ha! Croutons are seriously always better when they’re homemade, and they can be toasted from a wide variety of breads, buns, what have you. Here, I drizzled a blood orange olive oil to the croutons before toasting in the toaster oven for a few minutes. And voila, gourmet croutons to compliment the rest of the vegetables in the summer corn salad! Truly, MKR
P.S. Be sure to hop over to the brunch tablescape post to get the recipe for my cheesy drop biscuits that go wonderfully with the salad! xo
2-3 ears of fresh corn on the cob, kernels cut off the cob
3-4 ripe peaches, cut into small pieces
8 oz. fresh snap peas
1-2 hamburger buns, torn into small pieces (or any crusty bread)
2 tbs. blood orange olive oil
feta, to garnish
Instructions
1. Wash snap peas, peeling away and discarding the thread-like strings from the "seam" sides of the pea-pods.
2. Blanch snap peas by bringing a pot of water to a rolling boil. Place the washed snap peas into the boiling water. Allow the water to return to boiling, then leave snap peas in boiling water for 2 minutes. Remove from water, placing directly into a bowl or sink of ice water. Cool them in the ice water for 2 minutes.
3. Lightly grill your corn on the stovetop with olive oil for a few minutes until lightly charred.
4. Lightly drizzle blood orange olive oil on bread bits. Place in toaster oven (or oven) for a few minutes until they turn crispy and golden.
5. Add tomatoes, grilled corn, blanched snap peas, cut peaches, arugula, homemade croutons and feta in large bowl. Drizzle balsamic dressing on top, serve!
By Mandy Kellogg Rye @ Waiting on Martha
Welcome by Waiting on Martha https://waitingonmartha.com/
Photography, Rustic White for Waiting on Martha | This post is in collaboration with Shutterfly, a brand we love and adore. All opinions are 100% our own.
