Main Line Feast

Southwestern Salsa Salad

In four weeks (or less) our nuclear family will go from two to three. Knowing that cooking will have to be simple and fast in the coming weeks, I’ve been pouring over my cookbooks, noting the healthy dishes that I can throw together in a flash.

One such recipe? A Southwestern salsa salad that has only six ingredients. I tore this recipe out of a Newman’s Own ad years ago, and it’s become a staple in our household. What makes this salad ingenious is that you can tailor it to your own tastes. Like things spicy? Use an extra hot salsa. Want extra veggies? Throw in some chopped red bell pepper and scallions. Because the salsa has plenty of salt and seasonings, there’s no need to add anything extra.

Tart Lemon Buttermilk Ice Cream

Tonight the gang is getting together for Father’s Day, and that means a dinner comprised of all my Dad’s favorite foods. And while he’s become more health-conscious in his better years, I know there is one indulgence that will always be on his list: ice cream. This year’s flavor? A refreshing lemon buttermilk to beat the summer heat.

Our ice cream freezer connects to the Kitchen Aid mixer, but there are many inexpensive stand-alone models on the market these days. It’s a worthy investment if you like to make ice cream and sorbet flavors that you can’t purchase in the store. In my experience, vanilla and butter pecan … let Breyer’s handle that. But only a homemade recipe can achieve the extreme tart flavor of this ice cream.

This is adapted from Cooking Light magazine and only requires five ingredients: lemons, sugar, whole milk, low-fat buttermilk and half-and-half. Because milks comprise the majority of the ice cream base, it’s lower in fat and calories compared to some you’ll see in the store. A low-fat base also means that it will be slightly icier and less creamy.

No it's not your imagination. The lemons I purchased at Costco were enormous.

Devon’s Mile Post Pub ... the New Place for Craft Brews

Farewell gigantic cases of beer. And hello craft six-packs.

Our house is much happier when the fridge is stocked with a variety of our favorite craft brews … Ayinger Celebrator, Weyerbacher Blithering Idiot, and the new Victory Summer Love.

We’re seeing an increasing number of supermarkets sell alcohol in smaller amounts, via restaurants attached to their main buildings. And as of May 26, there’s a great new option on the Main Line: Mile Post Pub, located at the Whole Foods Market in Devon.

An inside look at the beer fridge at Mile Post

Taste This - Xilantro

Authentic, upscale Mexican cuisine. Where do you find it on the Main Line?

It hasn’t really existed until last week’s opening of Xilantro, Luis Marin’s new upscale Mexican restaurant in downtown Wayne. Having much success with his traditional Mexican concept Sarape (locations in Chalfont, Horsham and Blue Bell), Marin and current business partner Joel Solomon, are taking things up a notch with this sophisticated restaurant and tequila  bar.

And modern it is. Xilantro glows with its clean design of whites and lime greens, standing out among North Wayne Avenue’s classic shops and traditional eateries.

Cool greens, whites, and a mod design make Xilantro hard to miss.

Watermelon Cake

There are few recipes that you beg your Mom to make at 5 years-old and in your thirties. Enter our family’s watermelon cake. And guess what? It’s only made with four ingredients.

No, it’s not made with this kind of watermelon. But the preparation is virtually as easy as slicing a real watermelon.

 

 Vibrant colors and a whimsical theme make this cake perfect for summertime cookouts, birthdays and well, everyday. An ultra-light angel food cake mix is dyed brilliant pinks and greens, with the green acting as the rind, and the pink center studded with chocolate chip “watermelon seeds.” A glossy green icing exterior is the finishing touch.