Tabbouleh Salad

This is one of my favorite salads, made with out lettuce! 

Seriously, favorite does not even seem like a strong enough word.

This salad makes a great side dish with any meal, but for me, I could eat this 

salad as my meal. 

I love the combination of flavors, it is always fresh tasting, and refreshing!

The best part is that it is so easy to make!

You can purchase the bulgar wheat, in the grocery store near the rice and beans.

Or you can buy it in a box (Near East brand)  where the bulgar is packaged

with  a spice mix.

Either way this salad ranks at the top of the list for me.

As Always,

ENJOY!

Ingredients

1. 1/2 cup fine bulgur.
2. 3 tablespoons olive oil.
3. 1 cup boiling-hot water.
4. 2 cups finely chopped fresh flat-leaf parsley (from 3 bunches)
5. 1/2 cup finely chopped fresh mint.
6. 2 medium tomatoes, cut into 1/4-inch pieces.
7. 1/2 seedless cucumber, peeled, cored, and cut into 1/4-inch pieces.
8. 3 tablespoons fresh lemon juice.
9. 3/4 teaspoon salt
10. 1/4 teaspoon black pepper

PREPARATION

1. 1. Stir together bulgur and 1 tablespoon oil in a heatproof bowl. Pour boiling water over, then cover bowl tightly with plastic wrap and let stand 15 minutes. Drain in a sieve, pressing on bulgur to remove any excess liquid.
   2. Transfer bulgur to a bowl and toss with remaining ingredients, including 2 tablespoons oil, until combined well.

Fig Salad

During the summer, when figs are in season, I love to add them to a salad. 

Here, I have used arugula greens.  To add balance and interest to the salad, I enjoy

adding nuts and cheese as well.  Here, I have added walnuts, and blue cheese crumbles.

I dressed the greens very simply with walnut oil, and salt, once the salad was assembled

I then drizzled on the balsamic vinegar glaze.

As Always, 

ENJOY!

Frozen Bananas

Such a delicious summer treat!

This post is especially for my friend, Lorenzo, so he can replicate

this wonderful american treat for his friends in Italy!

As Always,

ENJOY!

Peel bananas, cut in half and poke with stick

( I used small wooden skewers)

Line a pan with plastic wrap.

Place all skewered bananas in pan,

and cover completely with more plastic wrap.

Freeze for at least 2 hrs.

Coat frozen banana with prepared melted

chocolate and immediately roll in nuts.

Roll all sides in chopped nuts.

These are chopped almonds.

place bananas back in pan and freeze for an addition 30 minutes.

Coconut covered bananas.

Classic frozen bananas,

roasted salted peanuts, chopped.

If you read my blog regularly, you will see that I am always tweaking recipes, or at least making 

variations of the same recipe.

This recipe can be doubled or tripled etc.  Having looked at many recipes for frozen bananas, I wanted to vary the oil product used when melting the chocolate. 

Of course the type of toppings you can use are endless.  I used chopped almonds, shredded unsweetened coconut and roasted salted peanuts, which is the classic version of 

frozen bananas.  As I always say, it is fun to experiment, so go for it!

Use sprinkles, chopped candy, any variety of nut, roasted nuts, I think give a great 

taste to this dessert.  You could even substitute peanut butter or nutella, for your oil

when melting the chocolate.  Experiment! Have Fun!!

As Always,

ENJOY!

INGREDIENTS

1. • 2 ripe but firm bananas
   • 6 ounces dark chocolate, chopped, or semisweet chocolate chips
   • 2 tablespoons vegetable oil(I used butter flavored shortening with the chocolate, when rolling the almond coated bananas and coconut oil with the chocolate when rolling the shredded coconut.)
   • 1/2 cup granola, chopped pecans and walnuts, or sprinkles (optional), or almonds, coconut, peanuts, hazelnuts, cashews, oreo cookies-crushed, toffee bits, chopped peanut butter cups,etc.

PREPARATION

1. 1. 1. Line a baking sheet with nonstick foil or parchment paper or plastic wrap.
   2. 2. Cut the bananas in half and insert a Popsicle stick or wooden skewer into each half. Place them on the baking sheet and freeze for 2 hours.
   3. 3. Once bananas are frozen, melt the chocolate with your choice of oil in a Pyrex measuring cup in the microwave (heat at 30 second intervals) or in a half-full pan of simmering water (about 2 minutes). Stir until smooth.
   4. 4. Dunk each banana half in the chocolate, using a small rubber spatula to spread the melted chocolate evenly up the sides, then quickly roll into your favorite topping (if using). Make sure to have your topping prepared and ready, because the chocolate hardens quickly on the frozen banana, and the toppings will only stick while the chocolate is still melted!
   5. 5. Freeze until the chocolate sets, 30 minutes. Serve or freeze in an airtight container for up to a week.

Grilled Peach Salad

When peaches are in season, there is nothing better!

I could eat this salad for my meal!  With fresh juicy peaches, the simplest of salads

is all that is needed to showcase this wonderful summer fruit.

As Always,

ENJOY!

INGREDIENTS

fresh peaches, ripe, but not too soft

arugula

goat cheese

vinaigrette

    Wash and cut your whole peaches into 8 wedges.  Place in bowl and toss lightly with olive oil.  This will help prevent sticking to the pan.

     In a large salad bowl, toss the arugula with vinaigrette.  My basic recipe is olive oil, red wine vinegar, salt and pepper.  The olive oil is 2/3 and the vinegar is 1/3 of the liquid.  So a 2:1 ratio.

and then a light sprinkling of salt and pepper.

   Now you are ready to grill the peaches.  Either on an outside grill of a cast iron grill in the house. 

Placing the cut side of the peach down on the grill, line the grill with a manageable number of slices. 

It is better to grill small batches, than to burn your peaches with too many slices on the grill at once.  

    Grill for one minute or until light grid marks begin to show.  Turn the slices to the other cut side and grill for one more minute. 

    Once all peach slices are grilled, you can begin to arrange the salad.  Plating a nice mound of arugula on each plate, then placing the peach slices decoratively around the edge of the plate.  It should be 3-5 slices per serving. 

     Lastly add some goat cheese to the center of the salad, just in the middle of the peaches. Serve.

Steak Salad

Steak Salad with vegetables from the garden!

If you make a delicious Cowboy Ribeye( in my previous post), and you happen

to have leftovers, here is what to do!

Make a delicious steak salad!  

Arugula, lightly dressed with a vinaigrette, then topped with steak slices, and all 

kinds of vegetables.  Here I used green and red tomatoes from my garden, plus some

beautiful watermelon radishes from my garden, sliced thinly on a mandolin.  The 

radishes give a nice bite to the salad, and with a variety of vegetables you

really get complexity in your salad!

As Always,

ENJOY!

Cowboy Ribeye Steak

Beautifully seared on the outside, tender and juicy, inside.

Seasoned and ready to go!

When feeding a crowd, sometimes one big steak can do the trick.

This cowboy cut, 3lb. Ribeye steak will do the job!

Seasoned with a dry rub, and cooked in a cast iron skillet or over a hot grill,

it will surely feed a hungry crowd.

As Always,

ENJOY!

INGREDIENTS

• 1 3-pound bone-in rib-eye steak
• 1 tablespoon cumin seed
• 1 tablespoon coriander seed
• 2 teaspoons black peppercorns
• 2 tablespoons coarse salt
• 1 tablespoon sweet paprika
• 2 tablespoons light brown sugar
• 2 tablespoons finely chopped oregano
• 5 cloves garlic, minced

• DIRECTIONS

  1. Preheat oven to 375 degrees with rack in center position.
  2. Pat steak dry thoroughly with paper towels.
  3. In a spice grinder, combine cumin, coriander, and peppercorns. Pulse until coarsely ground and transfer to a medium bowl. Add salt, paprika, brown sugar, oregano, and garlic and mix until combined.
  4. Rub steak on all sides with spice mixture and let stand at room temperature for 3 to 4 hours or up to overnight in the refrigerator. If marinating in refrigerator, remove 1 hour before cooking to bring steak to room temperature.
  5. Heat a large cast-iron pan over medium-high heat. Sear steak on both sides until blackened, 8 to 10 minutes total. Transfer to oven and roast 15 to 20 minutes or until a meat thermometer inserted into center of steak registers 125 degrees for medium-rare.
  6. Transfer steak to a carving board and let stand at least 15 minutes before slicing and serving.

Recipe courtesy of Martha Stewart.

Summer Tomatoes with Burrata

When you have a garden full of tomatoes in the summer,

tomatoes used in every way possible become part of your summer

meals!

Here, I have tossed cherry sized, Sungold tomatoes with Green Zebra tomatoes,

and beautiful dark red Black Krim and small red Anna Russian tomatoes.

Toss whatever variety of tomatoes you have with a bit of olive oil,

red wine vinegar, salt and pepper.  Heap into a serving bowl.

Top with half of a burrata cheese ball.   The cheese is so 

decadent and rich, half per serving is sufficient.

As Always,

ENJOY!

Grilled Peach Salad

Perfect summer salad!

When peaches are in season, and so sweet and juicy, who can resist

a salad topped with grilled peaches.

Keep it simple and light and it will be the perfect pairing to any summer supper!

As always, 

ENJOY

INGREDIENTS

Arugula

vinaigrette

peaches

goat cheese

    In a bowl toss the arugula with a vinaigrette.  Divide dressed salad onto serving plates.

Cut peaches into slices.  4 slices per half.  Toss with olive oil and place slices on hot grill.  

Sear for approximately one minute per side.  Lay grilled peach slices on prepared plates and top with 

a sprinkling of goat cheese.  Serve.

Pizza Sandwiches

Delicious for lunch or a light supper.

Layer pizza dough with cheese, toppings, and more cheese!

Top all fillings with another layer of pizza dough, a drizzle of EVOO and some salt.

Once out of the oven, let cool on a rack to keep bottom crust, crisp!

Making pizza sandwiches is a great way to have a healthy lunch made ahead and in the freezer!

I love to make these for kids lunches.

All of your favorite toppings can be included, just omit the tomato sauce on the bottom

crust, this keeps it crispy and not soggy.

As Always, 

ENJOY!

INGREDIENTS

2 packages of prepared pizza dough( I use Trader Joe's pizza dough)

12 oz. package, shredded quattro formaggio, also from Trader Joe's

         I like this combination of cheeses, since some are drier cheeses, you don't end up with a 

          greasy pizza from just all mozzarella.

Toppings of choice - I used sausage, black olives, mushrooms, and chopped tomatoes, and basil

olive oil

salt

     Preheat oven to 500 degrees. Grease cookie sheet.  Roll out first pizza dough into a rectangle to fit an 11x17 cookie sheet.  Place rolled out dough into greased pan.  Sprinkle half the cheese over the bottom crust.  Layer on the toppings of choice.  Sprinkle the remaining cheese over the toppings.

    Roll out second dough, and carefully cover pizza, so edges of dough join.  Drizzle with olive oil and sprinkle with a bit of sea salt.

   Bake in 500 degree oven until crust is browned.  About 10-15 minutes. 

Slide entire pizza out of pan and onto a cooling rack.  Cool completely before cutting.  Put cut squares into ziploc bags and freeze for kids lunches.