Tomato and Burrata Salad Sometimes the simplest ingredients make the most delicious dishes like this Tomato and Burrata Salad. When you are only featuring a few ingredients they must be the very best that you can find and afford. This easy salad has only 4 ingredients: Ripe August tomatoes Thinly sliced red onion Burrata cheese […]
This salad marries well with a fruity beaujolais, like a Broully or Fleurie, or a flinty white from the Loire like Sancerre or a Quincy. Makes 1 serving- simply multiply quantities by the number of people you’re serving.
This salad is a visually stunning combination of texture and fresh spring flavors. Watermelon radishes can be found at farmers markets, but may be substituted with another radish variety.
This was one of the best recipes we have made in a long time. The basil mint oil ties all the flavors together. We have been dreaming about this since we last made it! Optional: grill the watermelon slices, too, for an interesting contrast and serve over a bed of arugula.
Serves 4-6
This delicious salad is made easy with Dulcet Cuisine’s Tangy & Peppery Moroccan Sauce. Serve with holiday roasts, chicken or fish. Serves 4
Here’s a hearty salad that can be a satisfying vegetarian or gluten-free entrée or if you’d like toss in some shredded cooked chicken breast or duck confit. Sherry vinegar plays a key role in this vinaigrette as it is not as acidic as red wine vinegar and not overly sweet like balsamic. But, in a […]
This recipe is light in feel and taste – and it takes only a few minutes to prepare. Here it is pictured on an individual plate, but it is also lovely served on a large platter and placed on the middle of the table for all to share. It is important that the fruit is […]
Humboldt Fog®, fresh sliced pears, toasted pecans, and a simple vinaigrette over mixed baby greens are a classic addition to any dinner.
In the News
"Whether Annapolis is your home, your destination or a pit stop on the way to your beach vacation, Tastings Gourmet Market is the place to pick up a few provisions for an al fresco meal on the waterfront.”
