Panzanella Salad

The tomatoes and peppers in our garden are starting to ripen!  We had some leftover french bread and decided to make a panzanella salad.  It is an easy and flavorful summer salad.

DSC01550Ingredients:

2-3 Tablespoons olive oil

leftover french bread, cubed (about 2 cups)

3-4 fresh tomatoes, chopped

1 bell pepper, chopped

1/2 cucumber, chopped

1 red onion, sliced

fresh basil leaves, torn or sliced

Parmesan cheese (optional)

Dressing:

1/2 teaspoon Dijon mustard

3 tablespoons red wine vinegar

1/2 cup olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

DSC01548Set the oven to broil.  Place bread on a large cookie sheet.  Toss with 3 Tablespoons olive oil.  Set in the oven and toast the cubes.  Remove from the oven and set aside.

DSC01551Chop ingredients for the salad, starting with the tomatoes….

DSC01553cucumber…

DSC01554onions, peppers and basil

Place all the vegetables in a salad bowl.

DSC01555Add the cooled, toasted bread cubes.

DSC01556Whisk together the ingredients for the dressing:

mustard, vinegar, olive oil, salt and pepper.

DSC01557Grate a little parmesan cheese over the top.

DSC01558Toss all together and serve.

Grilled Corn and Tomatillo Salsa

We had some delicious grilled summer corn left over.  This week we made a corn and tomatillo salsa, served it with taco salad one night and on top of grilled pork chops for another meal.  It is easy, fresh and yummy!

DSC01526Ingredients:

2 ears of corn, grilled and cut off the cob (about 2 cups)

4 tomatillos, halved

1 tomato, chopped

3 mini bell peppers

1 fresh lime, juiced

2 teaspoons chopped jalapeno

3/4 cup Cotija cheese, crumbled

2 teaspoons fresh cilanto, chopped

1/2 teaspoon salt

1/2 teaspoon Ancho chili powderDSC01527Spray some non-stick spray on an indoor grill pan.  Add the tomatillos face down on medium-high heat.  This can also be done on an outdoor grill.

DSC01529Grill both sides until grill marks appear.  Remove from grill and allow to cool.

DSC01530Place corn in a large bowl. Chop the tomato, peppers and cilantro and add to the bowl.

DSC01531Juice the lime and stir into the vegetables.

DSC01532Chop the cooled tomatillos and add to the salsa.

DSC01533Stir in the jalapenos, Cotija cheese, salt and chili powder.

*Note: Cotija cheese is a Mexican cheese.  It is a little salty, similar to feta.

DSC01534

Directions:

Grill tomatillos on a grill pan until grill marks appear.  Remove and allow to cool.

Place corn in a large bowl.  Chop tomatoes, peppers and cilanto; add to the corn.  Juice the lime and stir into salsa.  Chop cooled tomatillos and add to the salsa along with Cotija cheese, jalapenos, salt and Ancho chili powder.

Megan’s Easy Guacamole

We made a delicious summer southwestern salad for dinner and Megan made the guacamole to go on the grilled chicken.  Here’s her recipe!

Ingredients:

1 1/2 to 2 ripe avocados

1 tomato, chopped

1/2 small onion, chopped

1 Tablespoon lemon juice, about 1/2 lemon

1 Tablespoon chopped jalapeno pepper

Green Tobasco sauce to tast

1/2 teaspoon salt

Remove the pit and scoop out the avocado.  Add the lemon juice and smash with a fork.

Stir in the chopped onion, chopped tomato and jalapenos.

Add the salt.  Sprinkle in the tabasco sauce to your liking.

That’s all there is to it!  Enjoy!

 

Summer Tomato Basil Bruschetta with Grilled Steak

There’s nothing better than bruschetta with vine ripened summer tomatoes and fresh basil.  They are easy and delicious.  We added some grilled steak for a tasty lunch.

Ingredients:

8-10 slices of artisan french bread

butter or olive oil for grilling the bread

3 fresh tomatoes, chopped

1/3 cup fresh basil, chopped

2 Tablespoons olive oil

splash of red wine vinegar

salt and pepper to taste

8-10 slices of grilled steak

1/2 cup grated pecorino romano cheese

 

Brush both sides of the bread with melted butter or olive oil.  We had some compound lemon basil butter and used that.

Chop the tomatoes and basil.

Haley was over helping Auntie Megan cook today!

Place the tomatoes and basil in a bowl.  Add olive oil, a splash of vinegar and salt and pepper.  Stir to combine.

 

Place the bread on a grill pan.  Toast until grill marks appear, 2-3 minutes on each side.  Add the steak slices also to warm them up.

 

Remove the bread to a plate, then place steak slices on top.

Spoon tomato and  basil mixture on top of each bread slice.

Sprinkle grated pecorino romano cheese over the top of all and serve.

Yum!

Chicken with Tomato and Feta Sauce

It’s Megan’s 28th birthday today! 

We have an easy dinner recipe this week that we learned at a Greek cooking class a couple of years ago.

Ingredients:

2 Tablespoons olive oil

1 onion, chopped

4 boneless chicken breasts, butterflied

2 teaspoons dried rosemary

salt and pepper

2 (14 ounce) cans chopped tomatoes

1 1/2 cups chicken broth

1 cup feta cheese

3/4 cup pitted Kalamata olives, chopped in half

 

 Chop the onion

 Place olive oil in a large saute pan, turn the heat to medium high and add the chopped onions.

 Sprinkle salt, pepper and rosemary on both sides of the chicken breasts.

 After the onions cook about 5 minutes, add the chicken breasts, cook another 5 minutes or until chicken is browned.  Flip over and cook the other side another 5 minutes.

 Pour the tomatoes and chicken broth in and cook on medium low, covered until the chicken is just cooked through, about 7-10 minutes.

Transfer the chicken to a serving platter.  Boil the sauce over high heat about 5 minutes, until thickened.

Stir in the feta cheese and olives.

 Add the chicken back and warm through.

 Place chicken on a serving platter, spoon sauce over the top and serve.

Meg’s Flatbread Breakfast Sandwich

Megan makes this sandwich for her breakfast every Friday morning.

Ingredient List:

1 egg

1 Brown and Serve Turkey Sausage Link

Splash of milk

pinch of salt

1 Tablespoon of Feta Cheese

1 flatbread

*optional: add tomato and avocado slices

Crack an egg into a small bowl

Add a splash of milk and a pinch of salt

Mix this all together with a fork or a wire whisk

Spray some non-stick spray in a small fry pan, then turn on the heat to medium-high.

Add the sausage link.

Add the feta cheese to the egg and mix together

Pour the egg into the fry pan.  Cook until the egg is no longer runny.

Place the flatbread on a plate and put it in the microwave.  Cook on high for 15 seconds.

Place the egg and sausage on one half of the flatbread, then fold it in half, like a taco.

**Addding tomato and avocado slices makes this sandwich extra delicious!