Laura, I'm so sorry you're frustrated! In every newsletter, we print the reminder that ALL recipes are available in our recipe archive on cookthevineyard.com. The newsletters are archived on cookthevineyard.substack.com (all past newsletters available to paid subscribers), but you can always always find a past recipe over at cookthevineyard.com.
Here is the link to the crispy smashed potato salad:
(Sorry, logged in as Susie instead of Cook the Vineyard - but if you have further questions, don't hesitate to email me at cookthevineyard@vineyardgazette.com)
Don't want you to be frustrated!
EDIT:
It looks those links to cookthevineyard.com that look live in this note don't seem to actually work - something about Notes I guess. (and I can't change it). But the recipe link is live and correct and you can just enter cookthevineyard.com into your search bar to get to the main page of the recipe website
Just served the Colorful Quinoa & Fruit Salad with Tomatoes & White Beans. What a great way to incorporate seasonal fruit into a meatless dinner! Threw in some Ricotta Salata that was lurking in the back of my refrigerator. A really good curry powder is key here. I used Penzey's "The Now Curry."
Carollyn - you are such a good cook! I love the addition of the Ricotta Salata. And I agree - I should really put a note in about the curry powder as there are some truly bad ones out there and people should really use something they've tried and liked! Hope you are staying cool!
I just love Cook the Vineyard! I'm so glad I caught it in the Gazette when we came out this year for a 6 month stretch...I think there should be a section there for Cook the Vineyard honestly. We have bird news, garden news, etc, which are so fun. Would love to see even a little of the CTV flavor in there (pun intended!). Thank you for all that you all do for island foodies. Love these ideas for the 4th and can't wait to try them...especially the Blueberry-Lemon Cornmeal Upside-Down Cake and the Crispy Parm Chicken. Cheers :)
Noelle, thank you so much for all of your kind comments! I'm so glad you are enjoying Cook the Vineyard. I did do a food column for the paper (Vineyard Gazette for those who are reading who don't know we are part of the VG media group) for several years and then we pretty much phased it out when the weekly Cook the Vineyard newsletter took up so much of my attention! But it is a good point - a little flavor! Hope you enjoy the recipes and Happy Fourth to you! Best, Susie
Commenting on the recipe for spatchcock chicken, you added a vegetarian recipe for those of us who suffered from Alpha Gal syndrome. Doing this implied we needed to be vegetarian. That is not true. We can eat all poultry and seafood. What we cannot eat is mammal products: beef, pork, lamb, and dairy products.
I am completely frustrated with my subscription. How in the world do I find a past recipe Crispy Smashed Potato salad. How do you search????
Laura, I'm so sorry you're frustrated! In every newsletter, we print the reminder that ALL recipes are available in our recipe archive on cookthevineyard.com. The newsletters are archived on cookthevineyard.substack.com (all past newsletters available to paid subscribers), but you can always always find a past recipe over at cookthevineyard.com.
Here is the link to the crispy smashed potato salad:
https://mvmagazine.com/news/2022/07/24/crispy-smashed-potato-%E2%80%9Csalad%E2%80%9D-summer-corn%E2%80%93cherry-tomato-dressing-and-limey-drizzling
(Sorry, logged in as Susie instead of Cook the Vineyard - but if you have further questions, don't hesitate to email me at cookthevineyard@vineyardgazette.com)
Don't want you to be frustrated!
EDIT:
It looks those links to cookthevineyard.com that look live in this note don't seem to actually work - something about Notes I guess. (and I can't change it). But the recipe link is live and correct and you can just enter cookthevineyard.com into your search bar to get to the main page of the recipe website
Just served the Colorful Quinoa & Fruit Salad with Tomatoes & White Beans. What a great way to incorporate seasonal fruit into a meatless dinner! Threw in some Ricotta Salata that was lurking in the back of my refrigerator. A really good curry powder is key here. I used Penzey's "The Now Curry."
Carollyn - you are such a good cook! I love the addition of the Ricotta Salata. And I agree - I should really put a note in about the curry powder as there are some truly bad ones out there and people should really use something they've tried and liked! Hope you are staying cool!
Thanks for your inspiring recipes!
YUM alert!!
I just love Cook the Vineyard! I'm so glad I caught it in the Gazette when we came out this year for a 6 month stretch...I think there should be a section there for Cook the Vineyard honestly. We have bird news, garden news, etc, which are so fun. Would love to see even a little of the CTV flavor in there (pun intended!). Thank you for all that you all do for island foodies. Love these ideas for the 4th and can't wait to try them...especially the Blueberry-Lemon Cornmeal Upside-Down Cake and the Crispy Parm Chicken. Cheers :)
Noelle, thank you so much for all of your kind comments! I'm so glad you are enjoying Cook the Vineyard. I did do a food column for the paper (Vineyard Gazette for those who are reading who don't know we are part of the VG media group) for several years and then we pretty much phased it out when the weekly Cook the Vineyard newsletter took up so much of my attention! But it is a good point - a little flavor! Hope you enjoy the recipes and Happy Fourth to you! Best, Susie
Commenting on the recipe for spatchcock chicken, you added a vegetarian recipe for those of us who suffered from Alpha Gal syndrome. Doing this implied we needed to be vegetarian. That is not true. We can eat all poultry and seafood. What we cannot eat is mammal products: beef, pork, lamb, and dairy products.
Hi Christine. Yes, I know - the way I wrote that sentence was confusing. My apologies; I've made a quick edit. Thanks for pointing it out.