UA-116710977-1
My good friend Annie left a basket of summer produce from her garden on my front step the other day. It's fun to use these gestures as inspiration for my blog but I wondered what I could come up with that would be interesting and different enough that involves summer squash and tomatoes? Hasn't it all been done before? The answer came last night when I went to have dinner with my friend Carol. She was making a warm kale salad (she is always trying some new recipe!) and invited me to join her. I brought my garden offerings and at her suggestion, came up with this fabulous rendition of the classic Caprese! How refreshing to create such a simple salad with these 'all too often' over abundant summer garden ingredients! I hope you agree. Summer Squash & Tomato Caprese 1 large, red garden tomato, sliced 10 small, gold cherry tomatoes, cut in half 1 raw zucchini or trumpet squash, sliced on a mandoline 1 raw yellow crook neck squash, sliced on a mandoline fresh mozzarella balls fresh basil, torn into pieces sea salt & freshly cracked pepper good olive oil to drizzle Arrange the tomato slices on a platter. Tuck the thinly sliced squash in between. .Place the golden tomatoes around the outside of the platter with the mozzarella balls, however many you feel is enough and still looks balanced. Drizzle with olive oil, sprinkle with the torn basil, sea salt and pepper. Serves 4.
I recently took this salad to an informal bbq at a friend’s house here in Murphys where the weather has suddenly taken a turn towards summer. It got rave reviews and I had so many requests for the recipe, I decided to feature it as a blog post! Easy, cool and refreshing, this salad is interesting, pretty and delightfully tasty. Spring veggies are still plentiful in the market so take advantage before they are a fond memory. ‘Good bye to Spring’ Veggie Panzanella for the salad: 1 small round loaf of artisan sunflower (or other) seeded bread, cut into 1/2” pieces 3 cups frozen peas, thawed 1 English cucumber, sliced thinly 1 bunch radishes, sliced thinly 1 lb bunch of asparagus, cut to 1/2 inch pieces 1 - 5 oz container fresh sunflower sprouts 1/4 cup sunflower seeds, toasted and salted 4 oz crumbled feta for the vinaigrette: 2 T fresh dill, chopped 1 large shallot, finely diced 1/3 cup white balsamic vinegar 1 T fresh lemon juice 2/3 cup extra-virgin olive oil salt & pepper Preheat the oven to 375 degrees. Spread the bread on a baking sheet and bake for 15-20 minutes until toasted to a light brown, cool. Meanwhile, in a small pot of boiling salted water, blanch the asparagus until tender, 2-3 minutes. Drain and transfer to a bowl of ice water to stop the cooking and set the color. Drain well, pat dry. In a large bowl whisk the vinegar and lemon juice together with the dill and shallot, salt and pepper. Add the oil slowly to incorporate. Place the bread, peas, cucumbers, radishes and asparagus in a bowl and toss to coat with about half of the vinaigrette. Add the feta, sunflower sprouts and seeds. Toss with more vinaigrette as needed. Serve right away or let it sit for a minute to soak up the dressing! serves 8-10 Easter is the perfect time of year to share this ‘Spicy Marinated Carrots’ appetizer! Stolen (with permission!) from my good friend Kathleen, this recipe is incredibly easy & enormously flavorful! Traditionally made with cut carrots, the elegance & beauty of whole carrots with their bright green tops, make this so much more special, & tasty enough to please Bugs Bunny himself! Spicy Marinated Carrots 1 cup white balsamic vinegar 1/2 cup dry white wine 1/3 cup sugar 4 cloves garlic, chopped 1 t dried thyme 1 t dried basil 1 bay leaf 1/4 t red pepper flakes 2# carrots, peeled & cut into sticks or use whole baby carrots! 1/4 c extra virgin olive oil 1/4 c country dijon mustard 1/2 c fresh parsley, chopped Put all the ingredients except the carrots, oil, mustard and parsley in a pot and bring to a boil. Stir to combine and to melt sugar. Toss in the carrots, drizzle with oil and cook 30 - 40 minutes covered, at a simmer, until fork tender, keeping crisp but absorbing liquid. Remove from heat and let cool in the liquid for 15 minutes or so. Drain liquid and toss with the mustard. Let come to room temperature. Sprinkle with fresh parsley and serve.
|
Cheers!As a caterer for over 30 years, I have established a reputation for consistently creating original menus inspired by the occasion and the season, presenting them with an ease and elegance uniquely my own. Fresh, locally-sourced ingredients are the basis of my creative “from scratch” menus, which range from the classically elegant to rustic and whimsical. Categories
All
"Love your recipes! Pat made your avocado toast a few weeks ago, delish! I'm taking them to a party in a few weeks, although the mushroom crostata looks pretty darn good!"
—Thanks, Melody Archives
September 2020
|