Blender
Fresh-from-the-Garden Tomato Aspic
By Ruth A. Matson
Linguine with Parsley-Pecan Pesto Sauce
A cup or so of the linguine cooking water is the secret to a properly made pasta with pesto.
Red White and Blueberry Sundaes
Perfect for the Fourth of July. If you like, garnish the sundaes with maraschino cherries, small American flags and edible sugar stars.
Frozen Mango Martini
This Martini from Red Light is blended with ice, which makes it similar in texture to a daiquiri. The bartender garnishes it with skewered berries for a nice touch.
Strawberry, Citrus, and Champagne Granita
"The citrus-Champagne granita was the perfect ending to a dinner I had at The Harvest in Pomfret, Connecticut," writes Phyllis A. Nigris of Johnston, Rhode Island. "I love this type of cool, refreshing dessert, so I would be grateful if you could obtain the recipe."
Beet Soup
During June through September, when the garden was most productive, Miss O'Keeffe would often walk with me to pick the vegetables she wanted for supper. She would consider what was ripe and what flavors would be pleasing,then supper would be served near six o'clock. Meals were generally prepared according to the following preferred schedule: breakfast at 7 a.m., the noon meal at 12 o'clock, and supper at 6 p.m. This schedule is one example of the patterns that suited the artist in her nineties.
By Margaret Wood
Cream of Broccoli Soup with Wild Mushrooms
By Frédy Girardet
Mixed Greens with Raspberry Vinaigrette
This recipe originally accompanied Goat Cheese Soufflé and Mixed Greens with Raspberry Vinaigrette .
Chilled Cucumber Soup
Straight from Bloomfield Hills, Michigan. This is one of mom's specialties for a summer lunch or dinner.
By Judy Goldwasser and Amy Goldwasser