The culmination of my daughter’s summer theatre camp involves days of dress rehearsals followed by matinée and evening performances. She absolutely loves it all and it is worth every second, but it was also difficult to prepare and eat dinner during this time. That’s show business, right? 😉
This genius quick, healthy, and filling appetizer turned dinner saved the day the evening of her final performance. The recipe was adapted from Ina Garten via Smitten Kitchen.com. I made my favorite hummus, added arugula, used a peeled CSA cucumber, and substituted red wine vinegar for lemon juice in the dressing. I could eat it all summer long!
- 2 cups prepared hummus
- 2 T olive oil, plus more for drizzling
- 1 1/2 cups (8 ounces or 225 grams) grape tomatoes, quartered, plus more to taste
- 1 large cucumber, peeled, or multiple small cucumbers, unpeeled, chopped
- 1/4 medium red onion, chopped small, optional
- 1 T red wine vinegar or juice of half a lemon
- 1/4 tsp sumac
- coarse salt and freshly ground black pepper
- 1 to 2 tablespoons finely chopped parsley, or a mix of parsley, mint, and chives, plus more for garnish
- 2 large handfuls baby arugula, to taste
- warm naan or pita, for serving
- Prepare hummus in a food processor.
- Spread hummus on a large plate with the back of a spoon, creating swirls and cavities. Drizzle it lightly with olive oil, just to freshen it up.
- Mix tomatoes, cucumbers, onion, red wine vinegar/lemon juice, about 2 tablespoons olive oil, sumac, plus salt and pepper to taste in a bowl.
- Stir in herbs.
- Top hummus with arugula. Heap salad on top of the arugula. Finish with additional sumac and/or fresh herbs.
- Serve with warm naan or pita wedges.
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Posted in Appetizers, Quick, Recipes, Salads & Dressings, Vegetarian
Tags: appetizer, arugula, basil, chives, cucumber, grape tomatoes, hummus, Ina Garten, lemon, mint, parsley, red wine vinegar, salad, Smitten Kitchen, sumac, tomatoes, vegan, vegetarian, Za'atar
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This wonderful salad is an improvement on a classic panzanella. The arugula and grilled bread made it so fabulous we were fighting over the last bite. 🙂 This recipe was adapted from Food and Wine, contributed by Ethan Stowell. Easy, pretty, and delicious!!
Yield: Serves 4
- 1 garlic clove, smashed
- coarse salt
- 1 pound heirloom tomatoes, cut into 1-inch pieces (I used my CSA beefsteak tomatoes)
- 1/2 small red onion, thinly sliced
- 2 T red wine vinegar
- 6 T extra-virgin olive oil, plus more for brushing
- freshly ground black pepper
- 4 (1/2 inch thick) slices country bread (about 6 ounces) (I used Trader Joe’s Tuscan Pane)
- 1 bunch baby arugula (7 ounces)
- 2-3 ounces ricotta salata, crumbled (heaping 1/2 cup)
- kernels from 1 or 2 ears of corn (cooked in boiling water for 2 minutes), optional
- On a cutting board, using the flat side of a chef’s knife, mash the garlic clove to a paste with a pinch of salt; transfer to a large bowl.
- Add the tomatoes, onion, vinegar and 6 tablespoons of olive oil; season with salt and pepper. Let the mixture stand at room temperature, stirring a few times, for at least 1 hour or up to 2 hours.
- Light a grill. Brush the bread with olive oil and grill over high heat until toasted and lightly charred in spots, 1 minute per side. Let cool slightly, then cut into 1/2-inch cubes.
- Add the bread and arugula to the tomatoes along with the ricotta salata and corn. Toss to combine. Serve right away.
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Posted in Greens, Grilling, Salads & Dressings, Sides, Vegetarian
Tags: arugula, bread, corn, easy, heirloom tomatoes, Italian, panzanella, red onion, red wine vinegar, ricotta salata, salad, tomatoes, vegetarian
I have a million salad dressing recipes. This is the easiest one to throw together at the last minute, so I make it all of the time. I put all of the ingredients into my Cuisinart mini-prep and then transfer the finished product into a jar. It keeps for a few days in the refrigerator. This recipe is from Martha Stewart , but I increased the amount of vinegar- I prefer red wine vinegar.
- 1 shallot, cut into small pieces
- 1 tsp salt
- 1 tsp dijon mustard (or coarse ground mustard)
- 3 T red or white wine vinegar
- 6 T extra-virgin olive oil
- freshly ground black pepper
My husband loves “bistro” mustard cream sauce. When eating this the other night he said ” I LOVE weeknight meals like this!” This quick recipe is from Food and Wine. I served it with roasted potatoes, and creamy baked acorn squash. I will definitely make it again.
- 4 (10-ounce) pork rib chops, 1-inch thick
- Kosher salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 1 shallot, finely chopped
- 2 tablespoons red wine vinegar or sherry vinegar
- 1/2 cup veal stock or low sodium chicken broth
- 1/2 cup heavy cream
- 1 1/2 tablespoons Dijon mustard
- 1 tablespoon finely chopped flat leaf parsley
- Preheat the oven to 400°. Season the pork chops on both sides with salt and pepper. In a large skillet, heat half of the oil until shimmering. Add the pork chops and cook over moderate heat until golden, turning once, 8 minutes. Transfer the meat to a baking sheet and roast until cooked through, about 10 minutes.
- Meanwhile, pour off the fat from the skillet. Add the remaining oil and heat until shimmering. Add the shallot and cook over moderately high heat until softened, 3 minutes. Add the vinegar and cook until nearly evaporated, about 1/2 minute. Add the stock and cook until reduced by half, about 2 minutes. Add the cream and cook over moderately high heat until slightly reduced, about 2 minutes. Add the mustard and parsley. Season with salt and pepper. Transfer the pork to plates and spoon the sauce on top.
Posted in Pork, Quick, Recipes
Tags: cream sauce, Dijon, dinner, elegant, mustard, parsley, pork chops, quick, red wine vinegar, shallots
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