Tuesday, July 26, 2011
Caprese Salad
Tomato Season
I will be posting lots of yummy tomato recipes in the next few weeks. Cleg has been growing Roma and "Better Boy" tomatoes in his garden. But our favorite tomato dish is still a "BLT" sandwich! Are you drooling yet and wishing you had some of these beautiful tomatoes??
Monday, July 18, 2011
More Zucchini
Another good zucchini recipe from "Vegetarian Times." I have been using a combination of yellow squash & zucchini. A mandoline makes slicing the squash & onion a lot easier. OXO makes a good one.
Greek Zucchini Salad with Crumbled Feta
3 Tablespoons lemon juice
2 tsp. grated lemon zest
1 clove garlic, minced (about 1 tsp.)
1/3 cup olive oil
2 medium zucchini, peeled into thin ribbons (about 4 cups)
1 medium sweet onion, thinly sliced
1/2 cup crumbled feta cheese
2 green onions, chopped
1 T. chopped fresh mint
1 T. chopped fresh parsley
Whisk together lemon juice, lemon zest, garlic in a large serving bowl. Gradually whisk in oil. Season with salt & pepper. Add zucchini and onion, and toss to coat. Cover and marinate a few hours or overnight (and up to 2 days). Sprinkle with feta, green onions, mint & parsley just before serving.
Serves 6
Greek Zucchini Salad with Crumbled Feta
3 Tablespoons lemon juice
2 tsp. grated lemon zest
1 clove garlic, minced (about 1 tsp.)
1/3 cup olive oil
2 medium zucchini, peeled into thin ribbons (about 4 cups)
1 medium sweet onion, thinly sliced
1/2 cup crumbled feta cheese
2 green onions, chopped
1 T. chopped fresh mint
1 T. chopped fresh parsley
Whisk together lemon juice, lemon zest, garlic in a large serving bowl. Gradually whisk in oil. Season with salt & pepper. Add zucchini and onion, and toss to coat. Cover and marinate a few hours or overnight (and up to 2 days). Sprinkle with feta, green onions, mint & parsley just before serving.
Serves 6
 |
| Zucchini salad before adding feta & herbs |
Marinated Roasted Peppers
Abigail is always on the lookout for new vegetable recipes. So, I got this from her... it is delicious!!
Marinated Roasted Peppers with Capers & Mozzarella
6 bell peppers (if you can get a mix of colors, go for it...I used red & yellow)
1/4 cup red wine vinegar
1 clove garlic, minced
Salt, to taste
Freshly ground black pepper, to taste
2 T. extra-virgin olive oil
2 T. capers, drained
2 T. flat-leaf parsley, chopped
1/2 pound ball of mozzarella, sliced (use the really fresh stuff if you can)
Roast the peppers: Preheat oven to 400 degrees. Line peppers on a large baking sheet & roast for 45 minutes to 1 hour, using tongs to rotate them 1/4 of the way, every 15 minutes. It's safer to extend the cooking time than shorten it, as the skins will only come off easily if they are full cooked.
Or you can roast them on the grill; it takes a lot shorter time. Rotate them constantly when grilling or they can explode!
Once they are fully roasted, cover the pepper tray with another piece of foil & let peppers cool. When cool enough to handle, remove the skins. Remove seeds and slice sections of pepper into 1/4 inch wide strips
Toss peppers with red wine vinegar, garlic, and a few pinches of salt. Cover & let marinate for an hour or overnight (and up to 4 days) in the fridge.
To serve, arrange peppers on a plate. Adjust seasonings, adding salt, pepper, or additional vinegar, to taste. Drizzle with olive oil, sprinkle with capers & parsley & arrange mozzarella over salad.
Eat with some crusty bread and a glass of wine.
Marinated Roasted Peppers with Capers & Mozzarella
6 bell peppers (if you can get a mix of colors, go for it...I used red & yellow)
1/4 cup red wine vinegar
1 clove garlic, minced
Salt, to taste
Freshly ground black pepper, to taste
2 T. extra-virgin olive oil
2 T. capers, drained
2 T. flat-leaf parsley, chopped
1/2 pound ball of mozzarella, sliced (use the really fresh stuff if you can)
Roast the peppers: Preheat oven to 400 degrees. Line peppers on a large baking sheet & roast for 45 minutes to 1 hour, using tongs to rotate them 1/4 of the way, every 15 minutes. It's safer to extend the cooking time than shorten it, as the skins will only come off easily if they are full cooked.
Or you can roast them on the grill; it takes a lot shorter time. Rotate them constantly when grilling or they can explode!
Once they are fully roasted, cover the pepper tray with another piece of foil & let peppers cool. When cool enough to handle, remove the skins. Remove seeds and slice sections of pepper into 1/4 inch wide strips
Toss peppers with red wine vinegar, garlic, and a few pinches of salt. Cover & let marinate for an hour or overnight (and up to 4 days) in the fridge.
To serve, arrange peppers on a plate. Adjust seasonings, adding salt, pepper, or additional vinegar, to taste. Drizzle with olive oil, sprinkle with capers & parsley & arrange mozzarella over salad.
Eat with some crusty bread and a glass of wine.
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