Hot & Spicy Burnt Broccoli Salad
I have come to broccoli it by charring it till it’s black…then covering it with a sweet n’ spicy dressing. This is a summer picnic winner since there’s no mayo to worry about!
All posts tagged: Summer
Heirloom Tomatoes Baked with Feta + Herbs
What you need: 2 large heirloom tomatoes 2 – 4 oz of feta cheese 2 teaspoons chopped basil, or other herb Olive Oil Salt + Pepper Heat your broiler. Cut the tomatoes into ½ inch thick slices and overlap them in a shallow baking dish. Crumble the cheese over the top, sprinkle with half the thyme, and drizzle with olive oil. Broil until the cheese begins to brown and the tomatoes are warm, about 7 minutes. Remove from the broiler. Sprinkle with the rest of the thyme. Have a light hand with your salt (feta is very salty) and pepper to taste!
Beet + Wax Bean Salad
What you’ll need: 1 bunch beets, greens removed Handful of wax beans per person 2 Tb olive oil, 2 tsp white wine vinegar, 1/2 tsp mustard salt & pepper optional crumbled cheese Place beets in a pot and cover with water. Bring to the boil; then, turn heat to low and cook for about 20-30 minutes covered. Cooking time varies by the size of beets used. Once the beets can be pierced easily with a knife, remove from heat and drain. Let cool for a few minutes until you can touch them with bare hands. Cut the tops off the beets, where the stem was, and use your fingers to push away the skin. Remove all skin. When they are naked, cut in half and then cut into 1/4 inch slices. Now the beets can be stored in the fridge until dinner, or tomorrow, or you can go ahead and steam the wax beans. My beans were rather skinny, so they steamed for about 7 minutes. Make the vinaigrette with the remaining ingredients. Compose the …
Panzanella
This is a salad, made of bread! What you need: 1-2 large tomatoes or 1 pint cherry tomatoes half a loaf of crusty bread, I prefer a rosemary or olive flavored loaf 2 garlic cloves Mint or Basil Generous amount of olive oil 1-2 Tablespoons white wine vinegar Make it: Heat a large skillet over medium-high heat. Meanwhile, cube the bread into large chucks and dice the tomatoes to the same size. Slice the garlic. Heat a generous amount of olive oil in your pan. In batches, crisp the bread cubes on all sides till golden. Cook the sliced garlic with your last batch of bread. When all the bread is crisp toss with tomatoes and chopped herbs. Season with salt, pepper, and vinegar. You may want to add an extra glug of olive oil to finish it off! Serve warm!
Fresh Tomato Relish
What you need: 1 clove garlic Vinegar, cook’s choice 1 pint mixed cherry tomatoes Olive Oil Salt + Pepper Basil Make garlic paste and cover with a splash of vinegar. Set aside. Cut the tomatoes in half and mix with the garlic, a splash of olive oil, chopped basil, and salt + pepper to taste. Let sit for 5 minutes to develop flavor. Enjoy on a crusty piece of bread, with eggs, or grilled meat. Garlic Paste: Dice garlic and sprinkle with salt. Then, with the side of a knife, slowly mash the garlic until paste forms