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Marinated Tomato, Cucumber and Onion Salad

6/30/2021

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INGREDIENTS

1 Large Cucumber (about 12 ounces)
1 Cup Cherry and/or Sungold Tomatoes - red and yellow mixed add nice color
1 Yellow Onion
2 Tbsp. Rice Vinegar
2 Tbsp. Grape-Seed Oil or olive oil
½ Tsp. Salt or to taste
½ Tsp. Ground Peppercorn or to taste
1 ½ Tsp. Sugar or Honey
¼ Cup Fresh Parsley
1 Garlic clove

INSTRUCTIONS

Remove seeds from the cucumber. Peel, or not, to your taste. Cut the cucumber into ¼ inch cubes. Place in bowl.
Cut the tomatoes into quarters. Add to bowl.
Chop the onion and add to bowl.
Mince the garlic and add to bowl.
Chop the parsley and add to bowl. Gently stir the ingredients together.
Add the vinegar, oil, salt, pepper and sugar. Toss to coat thoroughly.
Cover and refrigerate at least 4 hours or up to 2 days.

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Roasted Cauliflower, Tomato and Garbanzo Beans

6/23/2021

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Ingredients – serves 2
1 tablespoon olive oil
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon ground black pepper
4 cups sliced cauliflower
2 cups cherry tomatoes
1 (15 ounce) can garbanzo beans, drained
1 lime, cut into wedges
1 tablespoon chopped fresh cilantro

Directions

Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and grease with cooking spray.
Combine olive oil, garlic, salt, and pepper in a bowl. Add cauliflower, tomatoes, and garbanzo beans; toss until well coated. Spread in a single layer on the prepared baking sheet. Add lime wedges.
Roast in the preheated oven until vegetables are caramelized, about 25 minutes. Remove lime wedges and top with fresh cilantro.

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Spring Onion Pie

6/16/2021

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Ingredients

10 thin spring onions
4 large eggs, lightly beaten
1 cup milk
¾ cup all-purpose flour
1 teaspoon kosher salt
½ teaspoon baking powder
¼ teaspoon freshly ground pepper
2 tablespoons butter
5 ounces Gruyere cheese, cubed

Directions

Preheat oven to 400°. Heat a 10-inch cast-iron skillet in oven. Trim roots from onions; discard roots. Chop half of onions.
Whisk together eggs and milk. Sift together flour and next 3 ingredients. Gradually add flour mixture to egg mixture, whisking rapidly 20 to 30 seconds or just until blended and smooth. (There should be no lumps.) Stir in chopped onions. Let stand 5 minutes.
Carefully remove hot skillet from oven. Add butter, and let stand until butter is melted. Place skillet over medium-high heat, and pour batter into skillet. Arrange cheese and remaining whole onions over top of batter, and cook 30 seconds to 1 minute or until edges begin to set.
Transfer skillet to top oven rack, and bake at 400° for 22 to 25 minutes or until golden brown and puffy. (Outside edges should be crispy, and inside texture should resemble a custard popover. Pie will deflate quickly.) Serve immediately.

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Panzanella Salad

6/9/2021

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Ingredients

2 1/2 pounds mixed tomatoes, cut into bite-sized pieces
2 teaspoons kosher salt, plus more for seasoning
3/4 pound day old bread of your choice, 1 1/2-inch cubes (about 6 cups bread cubes)
½ cup extra-virgin olive oil
1 small shallot, minced (about 2 tablespoons)
2 medium cloves garlic, minced (about 2 teaspoons)
1/2 teaspoon dijon mustard
2 tablespoons white wine vinegar or red wine vinegar
Freshly ground black pepper
1/2 cup packed basil leaves, roughly chopped

Directions

Place tomatoes in a colander set over a bowl and season with 2 teaspoons kosher salt. Toss to coat. Set aside at room temperature to drain. Drain for a minimum of 15 minutes.
Remove colander with tomatoes from bowl with tomato juice. Place colander with tomatoes in the sink.
Add shallot, garlic, mustard, and vinegar to the bowl with tomato juice. Whisking constantly, drizzle in the 1/2 cup olive oil. Season dressing to taste with salt and pepper.
Combine bread cubes, tomatoes, and dressing in a large bowl. Add basil leaves. Toss everything to coat and season with salt and pepper. Let rest for 30 minutes before serving, tossing occasionally until dressing is completely absorbed by bread.

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Carrot Mustard Slaw

6/2/2021

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Ingredients

1 red onion
1 ½ Tablespoons dijon mustard
2 Tablespoons white wine vinegar
1 Tablespoon capers
1/3 cup olive oil
1 lb. Carrots
2 celery stalks
¼ cup chopped dill
Directions

Soak a thinly sliced red onion in water for 15 minutes; drain.
Whisk 1 1/2 tablespoons dijon mustard, 2 tablespoons white wine vinegar and 1 tablespoon capers.
Whisk in 1/3 cup olive oil, and salt and pepper to taste.
Toss with 1 pound shredded carrots, 2 thinly sliced celery stalks, the onion slices and 1/4 cup chopped dill.

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Marinated Tomato, Cucumber and Onion Salad

Roasted Cauliflower, Tomato and Garbanzo Beans

Spring Onion Pie

Panzanella Salad

Carrot Mustard Slaw

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