Ratatouille

Tonight was the epitome of backyard gardening!  I went row by row, and picked till my heart's content.  Looking at the pile of my haul, I thought of the French dish Ratatouille (no, no, not the Disney movie) the real dish, Ratatouille, a beautiful, melding of summer vegetables and herbs to come together as a side dish that is unbelievable fresh and delicious.  The combination of eggplant, zucchini, squash, combined with tomatoes and fresh herbs, certainly makes me realize why French cooking is premier.  Anyone up for taking a course in French cooking?  Maybe I will dream of the Cordon Bleu tonight!  Oiu Oiu!

Ratatouille
printable recipe

1/4 c. olive oil
1-1/2 c. small diced yellow onion
1 tsp. minced garlic
2 cups medium diced eggplant, skin on
1/2 tsp. fresh thyme leaves
1 c. diced green bell peppers
1 c. diced red bell peppers
1 c. diced zucchini
1 c. diced yellow squash
1-1/2 c. chopped tomato
1 T. thinly sliced fresh basil
1 T. fresh parsley, chopped fine
Salt and fresh ground pepper

Set a 12 inch saute pan over medium heat and add the olive oil.  Once hot, add the onions and garlic.  Cook the onions, stirring occasionally, until they are wilted and lightly caramelized.

Add the eggplant and thyme to the pan and continue to cook, stirring occasionally until the eggplant is partially cooked. 

Add the peppers, zucchini, and squash.  Continue to cook, another 5 minutes.

Add the tomatoes, basil, parsley and salt and pepper to taste, cook for 5 minutes more until all vegetables are cooked and blended.

Stir to blend and serve either hot or room temperature.

I served with a simple breaded pork tenderloin.  Perfect summer meal!

Crab Salad with Lime Zest

Quick and light is the mantra during the Summer for a midweek meal.  Sandwiches are an easy fix.  Take an ordinary sandwich to a whole new level with this simple crab salad.  With a little crunch, salty taste of the sea with the crab and the creamy mayonnaise made this feel like a vacation meal, rather than a midweek, throw together, meal.  Crab was on sale this week, granted it was claw meat, but in this salad it didn't make a big difference not using lump crab.  Walked outside for the cucumber and the tomato, and wallah, gourmet sandwich!  I served with the wonderful corn salad that was left from Monday's meal.  

Crab Salad with Lime Zest

printable recipe

1 lb. crab meat

Zest of 2 limes

2-3 celery stalks, finely chopped

5-6 T. mayonnaise

Fine sea salt

White pepper

Thin sliced cucumber

Sandwich buns

In a bowl, combine the crab meat, lime zest, and enough mayonnaise to evenly coat the crab.  Season with salt and pepper to taste.

Assemble sandwich with sliced cucumber on the fresh bun.

Greek Cucumber Salad

I realize I have showered you with salads and sides recently, but, being garden season I am not wanting anything to go to waste!  In the dead of a Western PA winter I will crave the fresh vegetables! I stopped and started several projects today so I did the meal prep in between.  This salad is just different enough from our mother's cucumber salad of onion, cukes, vinegar and sugar.  The Dijon and the oregano give it some drama, and the crunch of the cucumbers and the smooth Feta balances nicely.  AND, you can add some pitted Kalamata olives if you are inclined, but I was eating alone tonight and most of you know, olives are that yuck food for me!  I added a side of Swiss Chard with lemon, and a simple broiled steak (see we do have some meat!)


Greek Cucumber Salad
printable recipe

1 large, or 2 small cucumbers, peeled and chopped
1 red bell pepper, large diced
2 tomatoes, large chopped
1/4 c. red onion, diced
Feta cheese
Kalamata (if you must!)

Vinaigrette:
2 cloves garlic, minced
1 tsp. dried oregano
1/2 tsp. Dijon mustard
1/4 c. red wine vinegar
salt and fresh ground black pepper
1/2 c. olive oil

Combine the cucumber, tomato, onion and pepper in a large bowl.

In a small bowl, combine the vinaigrette ingredients and whisk until smooth.

Pour the dressing over the vegetables and gently toss to coat.

Add the Feta and olives.

Grilled Corn and Blue Cheese Salad

I chose a Bobby Flay recipe for tonight.  I had grilled corn this weekend and planned ahead to make this delicious salad.  It not only made use of what I had available, it really captured the true taste of summer!  You serve this room temperature, however, I am thinking it will be just as tasty tomorrow cold.  This recipe is a keeper for any of you that buy corn and have leftovers.  It is sweet with corn and Vidalia onion, salty and savory with the blue cheese, and fresh and clean with basil and tomato.  Seriously a perfect summer side.  If you don't keep rice wine vinegar on hand, use a mild vinegar such as a white wine vinegar.  Basically you need it for the acid, not the sharp vinegar taste.


Grilled Corn and Blue Cheese Salad
printable recipe

1/4 c. rice wine vinegar
1/4 c. chopped fresh basil
1 tsp. sugar
Salt and fresh ground pepper
1/2 c. extra virgin olive oil
8 ears of corn, grilled, kernels removed
1/2 c. sweet Vidalia onion, sliced thin
1 pint cherry tomatoes, halved
8 oz. crumbled blue cheese

Tip to easily remove corn from cob without making a mess.  Use a bundt pan.  Hold the corn in the center, and as you cut down the kernels fall into the pan!  Wallah!

Combine the vinegar, basil, sugar, 1/2 tsp. salt, 1/4 tsp. pepper and oil in a bowl.  Blend with an immersion blender until smooth.  You can easily do this in a blender as well.

Combine the corn kernels, onion and tomato in a large bowl.  

Add the dressing and toss to coat.  Season with salt and pepper.  Let sit at room temperature for 30 minutes before serving.

Top with crumbled blue cheese right before serving (I kept is separate for each to help themselves to taste.)

Orzo with Roasted Vegetables

I had a grilled meal planned for tonight.  The weatherman kept calling for ominous storms.  Yup, it rained, but was really short lived!  I had already made an about face, and took my grill ingredients and set another course.  While it wasn't raining, I went to the garden and gathered eggplant, zucchini, yellow squash, peppers, basil, and parsley.  You can change the veges you use in this delicious pasta dish.  I could see some mushrooms and possibly asparagus fitting in well.  Don't add tomatoes though; they will take away from the lemon and sweet basil.  This meal was why we do the garden.  The colors, the flavors, and the textures made this a taste experience.  Roasting the vegetables made all the difference.  And, in the end, I didn't miss not grilling today!

Orzo with Roasted Vegetables
printable recipe

1 small eggplant, 3/4 inch diced
1 red bell pepper, 1 inch diced
1 yellow bell pepper, 1 inch diced
1 small zucchini, 3/4 inch diced
1 yellow squash, 3/4 inch diced
1/2 red onion, diced
2 garlic cloves, minced
1/3 c. olive oil
1-1/2 tsp. kosher salt
1/2 tsp. fresh ground black pepper
1/2 lb. orzo or small pasta
4 scallions, sliced
1/4 c. toasted pine nuts
crumbled feta
fresh basil leaves cut in chiffonade

For the dressing:
1/3 c. fresh lemon juice
1/3 c. olive oil
1 tsp. kosher salt
1/2 tsp. fresh ground black pepper

Preheat the oven to 425 degrees.
Toss the eggplant, peppers, zucchini, squash, onion and garlic, with oil, salt and pepper on a large baking sheet.

Roast for 40 minutes until browned, stirring once during cooking.
Meanwhile cook the orzo according to the package directions.  Drain and put in a large serving bowl.
For the dressing, whisk the lemon juice, oil and salt and pepper.

To the pasta, add the roasted vegetables and the dressing.

Top with chopped scallions, basil and pine nuts.

Pass the crumbled feta when serving.  

Special Burgers

We have a tradition in our house every summer.  When the first red, round tomato gets picked, we make burgers.  We watched the perfect orb ripen all week.  Yum, I carried the warm tomato to the kitchen, stopping to grab some lettuce on the way.  I made burgers with traditional toppings.  It is the 'Special' sauce that sets this apart.  It is not a mock Big Mac sauce; it is more of a cross between a roumalade and a fry sauce.   It is a good sauce on burgers or fish. It also make a good vegetable dip.

Special Burgers

Burgers 

Buns

Choice of toppings

'Special' sauce

Printable recipe

1 c. Mayonnaise

2 T. Dijon mustard

1 T. Lemon juice

1 T. Parsley, finely chopped

1 T. Louisiana style hot sauce

2 cloves garlic minced 

1 tsp. Worcestershire sauce

1 tsp. paprika

1 scallion, finely chopped 1/4 tsp. salt

1/8 tsp. cayenne pepper

Mix all ingredients. Cover and chill.  Keep in tight lidded container in fridge up to 3 weeks. 

Black Bean and Corn Salsa

Great night at the SummerSounds - Greensburg's Concerts in the Park last night!  The park had a record crowd that enjoyed listening to the The Glenn Miller Orchestra. Wow was the show fabulous!  I was a little disappointed in myself though; I should have gotten into the spirit of the theme better, and made an elegant appetizer and brought champagne for the occasion!  But, I must say my salsa was the top hit so far for Junk Food Friday in the park among my crew!  We danced under the #dancingtree and loved seeing the veterans honored and the Greensburg seniors enjoying the beautiful weather while chair dancing, and remembering their good times of the 1940's!
This recipe is easy to tweak to your taste and adjust the vege combination however you like.

Black Bean and Corn Salsa

Printable recipe

2 cans black beans, rinsed and drained

1 (16 ounce) bag frozen sweet corn - fresh off the cob, chilled

1 c. chopped red onion

1 red bell pepper, chopped

4-6 tomatoes, chopped (squeeze some of the juice out to avoid sloppy salsa)

4-6 jalapeño pepper, seeds and membrane removed and finely chopped

1/2 tsp salt

1-1/12 tsp cumin

3/4 c. Lime juice

1/2 c. chopped parsley(or cilantro)

Tortilla chips for serving

Toss all ingredients together. Cover and chill for 1/2 hour before serving. 

Basil, Tomato Grilled Cheese

No recipe tonight.  Just a look in the fridge, try to pull it together and hope it is somewhat healthy kinda night.  BUT, I stuck with the challenge by not repeating anything I had mad yet in 2014!  I grilled some great Italian bread with fresh pesto, garden tomatoes and cheddar cheese.  Fabulous combination.  I had pickled some beets last night, and used that as a side.  Quick, definitely economical and very tasty!  Yup, not only did I pull off a food trifecta, but I did it not knowing what the heck I would pull together, and got it plated within 15 minutes!  Sorry no pictures, or no recipe.  :) BUT a challenge success nonetheless.

Swiss Chard Omelet

This French omelet is called a 'la trouchia' and should be served warm or room temperature.  This is perfect for a busy summer day when you don't want to spend a lot of time in the kitchen and really only want something light.  You could easily sub spinach or kale in this recipe.  But if you always use spinach and have not tried the chard, I encourage you to go for it.  It is so similar to spinach, yet has a fuller bodied taste.  Serve with a side salad and crusty french bread for a simple, casual meal.

(Sorry for skipping a few photos!  I shouldn't watch Food Network while I'm cooking-I get distracted!)


Swiss Chard Omelet
printable recipe

2 T. butter
1/2 c. minced onion
8 c. coarsely chopped Swiss chard leaves
salt and pepper
8 eggs
1/2 c. shredded Parmesan
2 tsp. minced garlic
1 T. olive oil
shredded Parmesan and chopped tomato to serve

Preheat oven to 400 degrees
Melt butter in a 10 inch ovenproof skillet over medium heat.  Add onion and cook until softened.
Add chard, tossing until it wilts.  Season with salt and pepper.  Transfer to a plate to cool.

Whisk eggs, garlic and Parmesan.  Fold in the cooled chard.

Wipe out the skillet.  Heat the oil in the skillet until it shimmers.  Add the egg mixture.  Stir gently with a fork to distribute the chard.  Cook omelet until eggs are set around the edges.
Place skillet in hot oven and bake until eggs are firm, 8-10 minutes.

Slide onto a plate.  Serve with a sprinkle of fresh cheese and diced tomatoes.  

Italian Chicken with Pesto Pasta

Beautiful, fragrant basil fills our herb garden this time of the summer. Making fresh pesto is much anticipated every summer.  I have used pesto in recipes this year, however, I waited to describe the process until the season warranted it!  There is nothing more heady than the smell of an armful of fresh basil. Pesto can be made with a combination of many different fresh herbs such as parsley, your choice of a hard grated cheese, a nut and good olive oil. I chose a traditional pesto with basil, Parmesan and pine nuts.

Basil Pesto

Printable recipe

4 c. Tightly packed fresh basil leaves

4 cloves of garlic

1/2 c. Pine nuts

1-1/3 c. Extra virgin olive oi

Kosher salt and cracked black pepper

1 c. Fresh grated Parmesan

Combine the basil, pine nuts and garlic in a food processor.  Pulse until coarsely chopped.

Through the chute of the processor, with the motor running, slowly pour the oil in until incorporated and smooth.  Add cheese, salt and pepper to taste and pulse until smooth. 

If not using immediately, place in a container and pour a thin layer of oil over the top to prevent any discoloration.  Pesto can be stored in the refrigerator up to three weeks.  Simply re-coat with oil after scooping some out for use. 

Italian Chicken with Pesto Pasta
printable recipe

1 lb. boneless, skinless chicken breast, cut in strips
1/2 c. Italian Bread Crumbs
3 T. Butter, melted
1 (14 oz.) can of diced tomatoes in sauce
1/2 c. prepared pesto
8 oz. rigatoni, cooked according to package directions

Preheat oven to 400 degrees.
Dip chicken strips in melted butter and roll in bread crumbs.  Place strips in an oven proof casserole. 

Bake 35 minutes.  Top with tomatoes and the cheese.  Bake for another 10 minutes until brown and bubbly.

Add the remaining tomatoes and the pesto to the hot pasta.