WellesleyWeston Magazine

SUMMER 2013

Launched in 2005, WellesleyWeston Magazine is a quarterly publication tailored to Wellesley and Weston residents and edited to enrich the experience of living in two of Massachusetts' most desirable communities.

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and storing it in the refrigerator. The next day, she packed this filling between slices of white bread. "It was so refreshing on the beach," Lane says. These days, Lane likes to pack items such as chips or raw vegetables with dip, trail mix, couscous, other crunchy whole grain salads with fresh vegetables and exotic herbs and spices, or roasted corn salad. Ciabatta, a slipper-shaped Italian bread, is a good choice for 123RF STOCK PHOTO sandwiches because its thick crust prevents sogginess. Using the same principle to avoid sogginess, Helmbrecht cuts a boule, a round loaf of crusty bread, horizontally. She tops one half with a salad tossed in vinaigrette and places the other half of the loaf on top. When SUSAN A. LANE'S FOOD PROCESSOR SALSA This salsa can be quickly assembled, then chilled until ready to serve. Bring a batch to the beach, and save some to eat at home. Serve with your favorite tortilla chips or mix with smashed avocadoes to make an easy guacamole. 1 (28 oz.) can plum tomatoes, such as San Marzano, drained ∕2 cup chopped fresh cilantro 1 1 jalapeno pepper, seeds removed 1 small red onion, peeled and chopped into 4 segments 1 clove garlic We l l e s l e y We s t o n M a g a z i n e | s u m m e r 2 0 1 3 Juice of two limes Salt and pepper, to taste 4 tbsp. olive oil n Place all ingredients in food processor. Process until all ingredients are diced small. n Refrigerate until ready to serve. Makes about 4 cups 180

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