Recipes Week #8

Salad Nicoise:

-Cut 1 pound potatoes into thin slices and steam until just tender (don’t over cook). Set aside to cool.

-Hard boil 6 eggs and set aside to cool.

-Tip and tail ½ lb of green beans and blanch for 3 minutes until just tender, refresh and let cool.

-Slice 1 sweet onion into thin rings and pit and halve ¼ lb kalamata olives.

-Slice 1 cucumber in half the long way and then chop into half moon shaped pieces.

-For the dressing: soak 6-12 anchovies in water for 5 minutes. Drain and finely chop. Mince 2 cloves garlic.

-Place garlic, anchovies, the juice from one lemon, ¼ cup red wine vinegar and ¾ cup olive oil in a small bowl and whisk together. Season with salt and pepper.

Wash 1 head of lettuce and tear into large pieces.

-Lightly dress lettuce with dressing and divide amongst 6 plates.

-Divide the potatoes, green beans, onions, cucumbers and eggs amongst the 6 plates.

-top with 2 cans of albacore tuna and heirloom tomato slices.

-Divide the remaining dressing amongst the plates.

-Sprinkle with a few Tbsp of chopped fresh dill and some salt and freshly ground pepper to taste.

Summer Squash with Lemon and Basil:

-Slice 1 ½ lb of summer squash into ¼ inch thick rounds and then cut the squash into thin strips.

-Place in a colander and sprinkle with 2 tsp kosher salt.

-Set the colander in the sink and let drain for 30 minutes.

-Then rinse and thoroughly dry the summer squash.

-Heat 2 Tbsp extra-virgin olive oil in a large skillet.

-Add ½ sweet onion and saute about 2 minutes.

-Add the squash and cook over medium heat for about 10 minutes until the squash is golden brown.

-Stir in ½ tsp of grated lemon zest, the juice of half a lemon, 2 tbsp minced basil and some black pepper.

-Heat through and serve with freshly grated parmesan cheese.

Cucumber and Yogurt Salad:

-Thinly slice 2 cucumbers.

-Finely chop 2 garlic cloves and add to the cucumbers.

-Dress the cucumbers with 2 Tbsp extra-virgin olive oil, 1 Tbsp lemon juice, 8 oz. plain yogurt and a few Tbsp of finely chopped basil. Toss and chill before serving.

Crispy Oven Fries:

-Preheat your oven to 400 degrees.

-Scrub up 7-10 whole unpeeled potatoes and dry them off well.

-Cut each potato into half the long way, and then cut each half into 4-6 steak fry size pieces.

-Put the potatoes in a large bowl and toss with 3 Tbsp of olive oil, sea salt and pepper.

-Coat a baking sheet with olive oil and spread the potatoes out.

-Bake 30-40 minutes until brown and crispy.

Grilled Zucchini Salad with Purslane and Tomato:

-Preheat your grill.

-For the dressing: Whisk together 1 tsp lemon zest, 3 Tbsp fresh lemon juice, 1 Tbsp finely chopped shallot,

1 Tbsp dijon mustard, ½ tsp sea salt in a small bowl. Add 1/3 cup olive oil and whisk again. Then whisk in ¼ tsp black pepper and 3 Tbsp chopped flat leaf parsley.

-Halve 4 zucchini lengthwise. Lightly brush them all over with some olive oil. When grill is hot, (you can hold your hand over it at 5 inches for only 1-2 seconds), grill squash on a lightly oiled rack, uncovered, turning once, until tender, 8-12 minutes total.

-Transfer to a cutting board and cool slightly, then cut diagonally into ½ inch thick slices.

-In a large bowl, toss zucchini with 1 bunch purslane (stems removed), 2 or 3 sliced heirloom tomatoes, and the dressing. Serve immediately.

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