DAY ONE! I’m already loving what I see!
Here’s some of my picks.
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Noon by Noor.
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Tom Ford.
Can’t wait for day 2!
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Stuffed Tomatoes and Peppers
This could be a meal by themselves or it would go nicely along grilled meat. It did take longer to cook than what the recipe stated. But, I will place the baking dish on the bottom shelf. I also made a mistake and added to much water and so the sauce was too thin. Only add enough water to reach a quarter of the height of the vegetables. This was courtesy Alexandra Statou, Cooking with Loula
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Stuffed Zucchini
Great recipe if you’re entertaining! Adapted from Ina Garten’s Make it Ahead cookbook. It can be refrigerated up to 6 hours, just finish baking it before serving.
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Johanna Ortiz
5 Summer Salads
More summer salads!
It is the season of picnics, fireworks, and parties. I have picked out a few of our favorite salads for today and the few weeks ahead.
We love Balsamic vinegar and one of our favorite potato salads is this Balsamic Roasted Red Potato Salad (click for link to recipe). It can be served warm or at room temperature but the flavor is amazing! An unexpected dish for the summer is always fun.
This BLT Pasta Salad (click for link to recipe) is a great addition to a barbecue. The pasta with the BLT salad adds a whole level of texture and makes it nice and filling for those teens that you may have that seem to have never-ending appetites.
This is one of my most favorite salads. The goat cheese, the blueberries, and the slightly sweet/tart dressing are amazing together! The toasted almonds add a nice crunch too.
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Sweet & Salty Summer Salad
Great summer salad!
With the summer holidays just round the corner, we’ve had a couple of school/ kindergarten “end of the year” parties. For one of those events I made this salad, it went down very well and one of my friends asked for the recipe…so this is for you Francesca.
Ingredients
500g/ 17.6oz couscous
600ml/ 1.2pt vegetable stock
5 tbsp olive oil
10-12 apricots
200g/ 7oz pistachio nuts
100g/3.5oz sultanas
1 handful of mint leaves
Dressing
5 tbsp olive oil
1 1/2 limes (juiced)
(1 tsp of honey if you like)
salt, pepper & couscous seasoning (coriander, cumin, chili, anise, mustard seeds, cinnamon)
Boil 600ml of stock, take off the cooker and pour the couscous into the pan. Leave to soak for about 5 minutes. Add 5 tablespoons of olive oil and stir it with a fork to get rid of any clumps. Free the pistachio nuts from their shells (you might…
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Ralph and Russo
Mexican Street Corn
Shrimp in Crazy Water
In Italian this dish is pronounced gamberoni all’acqua pazza. Originated from Naples, from the days the fishermen would bring home their catch. Traditionally made by poaching fish, this one is made with shrimp. Adapted from Fresh Fish by Jenifer Trainer Thompson.
Shrimp in Crazy Water
Ingredients
- 4 tablespoons extra-virgin olive oil
- 1 medium onion thinly sliced
- 4 garlic cloves thinly sliced
- 1/2 fennel bulb thinly sliced
- 1 15-ounce can of diced tomatoes
- 1 cup dry white wine
- 1/2 cup sea water or 1/2 cup water with 1/2 teaspoon salt
- 1/2 chopped parsley
- 10 Kalamata olives, pitted and chopped
- 1 teaspoon cayenne pepper
- 1 pound of large shrimp, peeled and deveined
- freshly ground pepper
Directions
- Heat the oil in a large pot over medium heat. Add the onion, garlic, and fennel. Sauté until golden, about 8 minutes.
- Add the tomatoes and their juice, wine, seawater, and bring to a boil, then reduce the heat to low and cook for 10 minutes. Add parsley, olives, cayenne, and shrimp, cover and cook until the shrimp is pink, about 5 minutes. Season with freshly ground pepper to taste.
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