Sunday, May 3, 2015
This salad is delicious served with grilled meats and crusty bread.simple salad in the summer featuring garden fresh cucumbers and tomatoes, red or sweet onion and dressed in a simple vinegar and olive oil dressing.
4 Roma tomatoes, cut into wedges
1 medium cucumber, halved lengthwise and thinly sliced
1/2 red onion, halved lengthwise and thinly sliced
2 Tablespoons good-quality olive oil
2 garlic cloves, minced
2 Tablespoons red wine vinegar
Coarse salt and black pepper
2 Tbsp. chopped fresh parsley
1/4 cup crumbled feta, for serving
-In a large bowl, combine tomatoes, cucumber, onion, garlic, olive oil, red wine vinegar, salt, pepper and parsley. Let stand at room temperature to allow flavors to marinate, at least 30 minutes and up to 4 hours. Toss with a large spoon, sprinkle with feta ,
-Peel the cucumber and cut it in half lengthwise. Cut into slices and put into a glass serving bowl. Cut tomatoes into bite sized chunks and add to the cucumbers. Cut the onion slices into quarters and add to the bowl. Whisk together the oil, vinegar, sugar, herbs, salt and pepper and pour over the salad. Toss well, cover and refrigerate for at least 30 minutes, 2 hours is even better. Let rest at room temperature for about 10 minutes; serve as is or spoon over torn lettuce.
Notes: I sometimes like to grate a little fresh Parmigiano Reggiano cheese over the top; reduce or eliminate salt if using the cheese. May substitute about a teaspoon of dried herbs or dried Italian seasoning for the fresh herbs.
Monday, April 27, 2015
Light, easy, fresh ingredients make this Mediterranean vegetarian pie recipe one of our favorites.
For this lovely dish for spring you need :
3 medium zucchini
4-5 cloves garlic, minced
Fresh ground pepper, to taste
8 oz. mozzarella, sliced*
Fresh chopped basil, to taste
3 medium vine-ripe or heirloom tomatoes
1 cup Crunchy Gluten Free Bread Crumbs or your favorite crumbs tossed in olive oil and Italian herbs
Extra virgin olive oil
Sea salt, as needed
Preheat the oven to 375ºF.
Trim both ends of each zucchini. Cut them in half; then slice lengthwise into thin flat strips. Place in a colander and sprinkle with sea salt. Set aside for ten minutes or so. Press with dry towels to extract some of the moisture.
In a 9-inch pie plate (or gratin pan or baking dish) layer the zucchini strips in an overlapping pattern. Season with pepper and minced garlic.
Drizzle with extra virgin olive oil. Layer with mozzarella slices.
Slice the tomatoes and place them on top of the mozzarella. Season the tomatoes with sea salt, pepper and basil.
Top with the Crunchy Gluten Free Bread Crumbs.
Bake in a preheated oven for 35 to 40 minutes until the zucchini is fork-tender and the topping is golden brown. Set aside for five minutes before cutting and serving.
Serve as a first course or a side dish. We like it with rice, quiona, or polenta.