To Serve Eight
2 cups tomatoes, cut in pieces
2 cucumbers peeled, seeded and diced
Juice of 2 lemons
½ Tsp. cumin
1 Tbsp. oil
3 Tbsp. chopped mint and cilantro
I hot pepper, diced
This recipe for crostini of wild garlic mustard greens, bacon and ricotta serves four.
Crêpes with lemon cream cheese and berries by Chef Jamie Roraback
Serve your pie with sour cream and toast.
A recipe for quick sauteed chicken with tequila, lime and jalepeno.