Marinated Vegetable Salad
Serves 8:
3 medium sized ripe tomatoes, chopped
1 medium cucumber, chopped
1 red or yellow or green sweet pepper, chopped
1 can small black pitted olives
1/4 cup minced red onion
3 tablespoons cider or balsamic vinegar
3 tablespoons olive oil
1 ½ teaspoons snipped fresh thyme or ½ teaspoon dried thyme
1 teaspoon snipped fresh oregano or ¼ teaspoon dried oregano
½ teaspoon salt
½ teaspoon fresh ground pepper
1/2 cup crumbled feta
Leaf lettuce (optional)
Put the first 5 ingredients in a large bowl. Whisk together the onion, vinegar, oil, herbs, salt and pepper in a small bowl. Add to the veggies and toss gently. Chill until serving.
When ready to serve, line a salad bowl with leaf lettuce (optional). Spoon in the vegetable mixture. Sprinkle with the feta cheese, and maybe a little more of the herbs.
Roasted Pepper Sandwiches
Serves 8:
4 large Sweet Bell Peppers
1 Tablespoon Olive Oil
3/4 pound deli sliced cheddar or other sliced cheese
Salt and pepper to taste
8 burger buns, toasted
Hold the pepper upright on a cutting board by the stem. Cut straight down the side of the pepper with a sharp knife taking off the entire side in one slice. Cut off the remaining three sides so that you have four fairly large, flat pieces of pepper. Drizzle the peppers with olive oil and sprinkle with salt and pepper.
Put the slices skin side down on a medium hot grill, turning when the peppers look soft and slightly charred.
Fit a slice of cheese into the pepper and leave on the grill until the cheese melts.
Serve 2 pieces on each bun and top with dilled Mayonnaise
Dilled Mayonnaise
This spread is a quick and easy way to add some flavor to even a standard burger. Robin likes the new mayo made with olive oil by Kraft -- yummy!
1cup of Mayonnaise
2 teaspoons sugar
1 tablespoon red wine vinegar
2 tablespoons fresh chopped dill
Salt and pepper to taste—start with ¼ teaspoon of each
Combine all ingredients in a small bowl. This tastes best if made a few hours in advance.
Grilled Burgers with Garlic and Provolone
2 ½ lbs 80% lean ground beef
1 cup coarsely chopped provolone—1 small (4 ounce) package of sliced or a ¼ pound chunk from the deli counter.
4 cloves garlic, minced
2 tablespoons finely chopped fresh herbs – sage is good here
1 teaspoon kosher salt and ½ teaspoon fresh ground pepper
8 burger buns, toasted
Put all ingredients into a large bowl. Gently combine all ingredients by hand. Shape into 8 patties and refrigerate.
Grill on a medium hot grill for 4 minutes on each side for medium.
Serve with fresh lettuce and dill mayo for a nice twist on an old favorite
Serves 8:
3 medium sized ripe tomatoes, chopped
1 medium cucumber, chopped
1 red or yellow or green sweet pepper, chopped
1 can small black pitted olives
1/4 cup minced red onion
3 tablespoons cider or balsamic vinegar
3 tablespoons olive oil
1 ½ teaspoons snipped fresh thyme or ½ teaspoon dried thyme
1 teaspoon snipped fresh oregano or ¼ teaspoon dried oregano
½ teaspoon salt
½ teaspoon fresh ground pepper
1/2 cup crumbled feta
Leaf lettuce (optional)
Put the first 5 ingredients in a large bowl. Whisk together the onion, vinegar, oil, herbs, salt and pepper in a small bowl. Add to the veggies and toss gently. Chill until serving.
When ready to serve, line a salad bowl with leaf lettuce (optional). Spoon in the vegetable mixture. Sprinkle with the feta cheese, and maybe a little more of the herbs.
Roasted Pepper Sandwiches
Serves 8:
4 large Sweet Bell Peppers
1 Tablespoon Olive Oil
3/4 pound deli sliced cheddar or other sliced cheese
Salt and pepper to taste
8 burger buns, toasted
Hold the pepper upright on a cutting board by the stem. Cut straight down the side of the pepper with a sharp knife taking off the entire side in one slice. Cut off the remaining three sides so that you have four fairly large, flat pieces of pepper. Drizzle the peppers with olive oil and sprinkle with salt and pepper.
Put the slices skin side down on a medium hot grill, turning when the peppers look soft and slightly charred.
Fit a slice of cheese into the pepper and leave on the grill until the cheese melts.
Serve 2 pieces on each bun and top with dilled Mayonnaise
Dilled Mayonnaise
This spread is a quick and easy way to add some flavor to even a standard burger. Robin likes the new mayo made with olive oil by Kraft -- yummy!
1cup of Mayonnaise
2 teaspoons sugar
1 tablespoon red wine vinegar
2 tablespoons fresh chopped dill
Salt and pepper to taste—start with ¼ teaspoon of each
Combine all ingredients in a small bowl. This tastes best if made a few hours in advance.
Grilled Burgers with Garlic and Provolone
2 ½ lbs 80% lean ground beef
1 cup coarsely chopped provolone—1 small (4 ounce) package of sliced or a ¼ pound chunk from the deli counter.
4 cloves garlic, minced
2 tablespoons finely chopped fresh herbs – sage is good here
1 teaspoon kosher salt and ½ teaspoon fresh ground pepper
8 burger buns, toasted
Put all ingredients into a large bowl. Gently combine all ingredients by hand. Shape into 8 patties and refrigerate.
Grill on a medium hot grill for 4 minutes on each side for medium.
Serve with fresh lettuce and dill mayo for a nice twist on an old favorite
Posts
No comments:
Post a Comment