cajun Newsletter

Cajun & Creole

July 6 2006 Cajun & Creole Newsletter

The Cajun Connoisseur from BellaOnline

Although the first day of summer was June 21, for me,
summer doesn’t begin until the 4th of July – or at least not
until the early tomatoes we planted in the kitchen garden have
finally turned from pale green to a bright, juicy red. This year,
we are in for a double treat as our peppers are ripe as well. I
can’t wait to begin harvesting these home grown beauties and
creating more summer fun recipes!

To celebrate the bounty of fresh summer vegetables, this
issue is dedicated to cool summer salads. Each recipe is
best made several hours before and then thoroughly chilled
before serving. Full of flavor, color, and texture, scrumptious
summer salads are terrific with grilled meats, fish, chicken or
alone as an entrée. Add crusty bread or rolls and you have a
delicious, easy meal.

1) Creole Shrimp Remoulade
2) Creole Rice Salad
3) Summer Tomato Corn Salad
4) Southern Pea Salad


Creole Shrimp Remoulade on a bed of Baby Greens
Serve this delicious classic as an appetizer or an entrée.
Either way, you can’t go wrong.

Creole Rice Salad
Crisp fresh vegetable, perfectly steamed rice and a piquant
dressing make this flavorful salad a summer favorite.

Summer Tomato Corn Salad
Full of fresh tomatoes, zucchini, corn, and bell peppers, this
fresh summer salad is a feast for the eye as well as the

Southern Pea Salad
A year round favorite, Southern Pea Salad is especially good
when the weather warms up.


I hope you will enjoy my tasty summer salads. For even more
great content about Cajun & Creole Cooking, please visit -

To participate in free, fun online discussions, this site has a
community forum all about Cajun & Creole located here -

I hope to hear from you sometime soon, either in the forum or
in response to this email message. I thrive on your feedback!

Have fun passing this message along to family and friends,
because we all love free knowledge!

Sandie Jarrett, Cajun & Creole Editor

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