Monday, August 24, 2015

My Everything Salad

My husband will show tons more enthusiasm for a dinner salad if I throw in a few extra somewhat naughty ingredients...this salad turned out tasting a bit like an Italian Sub sandwich, and I must admit it was quite tasty. The trick is to put two heaping tablespoons of dried oregano into your olive oil and vinegar/lemon dressing. Zesty! There are no rules to this one- I added what I had on hand: a can of chickpeas, a small head of red lettuce, cubed provelone cheese, and thinly sliced salami (my husband's favorite part, of course.) A little bit of Radicchio brings in a touch of color and slight bitterness. I know it's a faux pas these days to use iceberg lettuce as it has little nutritional value- but in this dish? I say do it, tastes great. Some good olive oil, a half of fresh squeezed lemon juice, a splash of vinegar. Have fun with it! Toss the salad dressing in (don't forget salt & pepper) and dive in! 

Monday, August 17, 2015

Beans and Rice

I absolutely adore Mexican food. It's a Monday and I'm working off what I've got in the refrigerator and pantry. 
When in doubt, there's always blessed beans and rice to save the day. I'm cooking up a nice batch from scratch which will likely turn into burritos since I have some gorgeous tomatoes, shallots, corn etc that I retrieved from the farmers market. Wrap all of that into a tortilla with perhaps some shredded cheese and you're golden. Here's my slow simmering pot in progress: 

Monday, August 10, 2015

Summer Vegetable Casserole

Summer has arrived, and it's time to work with your farmers market purchases or your excess garden vegetables! No rules on this one, it's so easy- throw anything you have together- begin with sautéed onions and garlic- then carry on with goodies such as squash or eggplant and potatoes (thinly sliced) with some cheese, herbs and olive oil and slow roast it all... around 400 degrees for about 45 minutes to an hour. Divine. I had a CSA delivery so I did a Japanese eggplant, shallots, garlic, fingerling potatoes, and tomatoes. Finely slice everything, add some fresh herbs on hand ( I used basil and thyme) and grate up a nice intense cheese such as Gruyere or Sharp Cheddar. Bake it at around 425 and watch it go. If it looks like it's going to burn on top, cover it up and lower the heat slightly- things get nice and juicy and sweet. Along with the melted cheese on top, it's a treat. Once you pull it out of the oven top with some fresh herbs and olive oil at the very end- you will love it. Serve and enjoy.