Cookbook-writing caterer extraordinaire Debbi Covington dishes about food.
Fresh & Light
Written by Debbi Covington
Tuesday, 15 July 2014 13:01
The words fresh and light perfectly describe the kind of innovative, delicious food that so many of us want to cook and eat today. We like peak-of-the season ingredients prepared in simple ways that best enhance their flavors.
You know it's tomato season in the South Carolina Lowcountry when you can't find one single frozen pie crust in the freezer at Publix. Everyone's making tomato pies. It's a Beaufort thing.
The spring catering season has been a whirlwind of annual meetings, cocktail parties and weddings. Even though I'm around food almost all of the time, I often get sidetracked and skip lunch. I recently discovered flatbreads in the deli section at Publix. They've been lifesavers for me!
I love salads! I honestly believe that you can put almost any fruit or vegetable on a bed of lettuces and make a fabulous salad. The five salads this week have no measurements, just a list of ingredients. Mix and match the salad toppings, cheeses and nuts to your taste and top with one of these delicious vinaigrettes. Simple, beautiful and delicious!
Don't you just love a good salad? I know I do! Salads are kind of my "thing." I often use whatever fresh fruits and vegetables we have in the refrigerator to come up with new concoctions. The thing is, I don't particularly care for bottled vinaigrettes and dressings. It's so easy to whip up a fresh, homemade dressing!