Rates are on the rise, and you may be wondering what this means. Our preferred lender, Wes Sellew with Princeton Mortgage has some insight on increasing rates: “Mortgage rates have gone up a lot
Summer Recipes For June
Dated: June 2 2022
The first day of Summer is near- Tuesday, June 21st marks the first day of everyone's favorite season! To kick off summer, we've got some great recipes to keep you refreshed and full during June!
Green Goddess Potato Salad
2 lb. small red potatoes (about 12), halved or quartered
1 1/2 tsp. kosher salt, plus more for the water
4 oz. snap peas, trimmed
3 stalks celery, chopped, plus 1/2 cup celery leaves
1/2 c. mayonnaise
1/2 c. fresh parsley, plus chopped parsley for topping
1/4 c. buttermilk
1/4 c. chopped fresh chives, plus more for topping
2 tbsp. fresh lemon juice (from 1 lemon)
2 tbsp. chopped fresh tarragon
2 anchovy fillets
2 medium shallots, roughly chopped
1 small ripe avocado
Black pepper, to taste
Put the potatoes in a large pot and add enough water to cover by 1 inch. Season with salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 10 minutes. Remove the potatoes with a slotted spoon and place them in a large bowl.
Add the snap peas to the boiling water and cook until just crisp-tender, about 1 minute. Drain, then thinly slice on an angle. Add to the bowl with the potatoes; add the chopped celery.
Meanwhile, make the dressing: Combine the mayonnaise, parsley, buttermilk, chives, lemon juice, tarragon, anchovies, shallots, avocado, celery leaves and 1 teaspoon salt in a blender and blend until smooth.
Once the potatoes have cooled slightly, pour the dressing over the vegetables, season with the remaining 1⁄2 teaspoon salt and a few grinds of pepper and toss well. Cover and refrigerate until chilled, at least 1 hour or overnight. Toss the potato salad again and top with more parsley and chives before serving.
1 whole medium seedless watermelon, washed
6 bottles (750 ml bottles) rosé wine, chilled
1 bottle (750 ml Bottle) champagne, sparkling wine, or Moscato, chilled
Note: This make a large quantity and serves 18-24 people! It can easily be cut in half.
Several hours before serving, slice 2-3 inch slabs of rind from around the outside of the watermelon, making sure there's plenty of red fruit attached. Slice the rind into 2-inch strips, then cut the strips in the other direction to make large chunks. Add the chunks into a large vat and add the rose wine. Cover the vat and stick it in the fridge to let it chill for at least 6 hours---more if you can!
Right before serving, stir in the chilled Champagne, sparkling wine, or moscato.
Serve in wine glasses...and use tongs to remove individual pieces of fruit. Yum!
Easy Lemon Bars
For the Crust
For the Filling
About Dan Lorentz, ABR, CRS, Founder & Team Leader of Greater Charleston Properties: Founder and Team Leader of the Greater Charleston Properties Team, Dan Lorentz, has lived in the Charleston, SC ....