This light, fresh salad, which I based on a recipe sent to me by reader Kate, should most definitely be made in enormous batches and eaten straight from the refrigerator on hot summer nights. It also takes approximately five minutes to make, so we're talking minimal kitchen time - and zero stove time - making it perfect for a steamy late-July dinner.
Because Melissa is awesome and knows that things like gourmet salts are inexplicably exciting to me, she sent me home from our beer & cheese tasting with a wonderful gift: three jars of Artistan Salt.
Early-evening beer, cheese & charcuterie tasting at Melissa's gorgeous new apartment.
Take two of BGSK's Pasta with Saffron, Shrimp & Peas, this time without peas ('cause I forgot to buy them). This time, I also put in a little extra effort and made my own shrimp stock to use in the sauce in place of pasta water.
Central Fish Market is the place where I went to purchase the ingredients for the very first "fancy" dish I ever made, when I was 14 years old and first got interested in cooking.
