Figs and HoneyRead More
When temperatures hit 3-digits the last thing I want to do is turn on the stove or oven. The thought of standing over heat makes me cringe. So what a better way to compliment a meal by adding a beautifully composed summer no-cook dish. This 3-ingredient salad recipe is simple and quick to make. A perfect accompaniment to a summer BBQ, dinner or lunch party. Enjoy!
8 medium size tomatoes, sliced 1/8”
8-ounces block Feta cheese, sliced 1/8”
2 small packages fresh basil, leaves picked off stems
3 tsp sea salt
2 tsp fresh ground pepper
¼ C good quality olive oil
On a large platter arrange slices of tomato and Feta so that they overlap. In between each tomato and Feta slice place a basil leaf. Repeat. Sprinkle with salt and pepper. Drizzle with olive oil. Serve immediately. Yields 15-20 servings.
Manchego with Quince Jelly and MarjoramRead More
This recipe is a Thanksgiving twist on green bean casserole; Green Beans & Prosciutto. My sister, Emily, introduced it to our family as a healthy alternative.
I was asked to re-publish it for your holiday table. It’s quick using simple techniques. And, as we say in our family, “It’s a keeper!”
Here’s your recipe.
2 tsp extra virgin olive oil
4 very thin slices of prosciutto, julienne
1 of each: red, yellow, and orange bell peppers, sliced, seeded & julienne
2 lbs. fresh green beans, blanched
1 - 2 Tbs pure maple syrup
Salt and pepper to taste
1/4 C pecans, rough chop & toasted
Place a large sauté pan over medium high heat. Add olive oil and prosciutto and sauté until soft but not crisp. Remove from pan and place on paper towel to drain. Add peppers and sauté until just barely soft.
Add the beans and prosciutto to the peppers and sauté until heated through, season with salt and pepper to taste. Drizzle maple syrup to taste. Toss all ingredients together.
Place on serving plate and garnish with toasted pecans. Serve. Yields up to 8 side servings.