Hummus From
Martha Stewart
Store hummus in an airtight container in the refrigerator
for up to one week.
Ingredients:
2 cans (15.5 ounces
each) chickpeas
1/3 cup fresh lemon
juice
1/4 cup tahini
2 cloves garlic,
chopped
1/8 teaspoon cayenne
pepper
1 1/4 teaspoons
coarse salt
Directions
1.
Reserving 1/4 cup liquid, rinse and drain 2 cans
chickpeas. Place chickpeas and reserved liquid in a food processor. Add 1/3 cup
fresh lemon juice, 1/4 cup tahini, well stirred, 2 garlic cloves, chopped, 1/8
teaspoon cayenne pepper, and 1 1/4 teaspoons coarse salt. Process until smooth.
Cherry Tomato
Salad from Martha Stewart
Ingredients:
1 teaspoon Dijon
mustard
1 tablespoon fresh
lemon juice
1 tablespoon olive
oil
Coarse salt and
ground pepper
2 pints cherry
tomatoes, halved
Directions
1.
In a medium bowl, combine mustard, lemon juice,
and oil; season with salt and pepper, and whisk to combine. Add tomatoes, and
toss to coat.
Panzanella Bread
Salad From Martha Stewart
Ingredients:
1/4 cup red-wine
vinegar
1/4 cup olive oil
Coarse salt and
ground pepper
3 cups large cubes
country bread (5 to 6 ounces)- I prefer my bread grilled J
1 pound plum
tomatoes, cut into small pieces
1 English cucumber,
thinly sliced crosswise
1/4 medium red onion,
very thinly sliced
4 ounces provolone
cheese in one piece, diced
1/4 cup fresh basil
leaves, torn
Directions
1. In a large bowl, whisk together vinegar and oil; season
with salt and pepper.
2. Add bread, tomatoes, cucumber, onion, and cheese.
Toss to combine. Cover and refrigerate at least 2 hours, and up to 8 hours.
Just before serving, stir in basil. **The recipe also came with beans, however
we are not a bean family. But if you are, feel free to add them J.
Spinach Salad
from Martha Stewart
Ingredients:
1 bunch spinach,
(about 6 cups), preferably flat-leaf, roughly chopped
1/3 cup dried sour
cherries or cranberries
3 scallions, thinly
sliced
1 green apple, cored
and thinly sliced
1/2 cup seedless red
grapes, cut in half
1/4 cup walnuts,
coarsely chopped
2 teaspoons
apple-cider vinegar
2 tablespoons
extra-virgin olive oil
Salt and freshly
ground black pepper
1/3 cup crumbled goat
cheese, (about 2 ounces)
Directions:
1.
Combine spinach, cherries, scallions, apple
slices, grapes, and walnuts in a large bowl. Whisk together vinegar and olive
oil; season to taste with salt and pepper. Pour vinaigrette over salad; toss in
cheese, and arrange on salad plates.
Grilled Tomatoes (or grilled veggies)
Beefsteak tomatoes or other veggies you love
Parmesan cheese or whatever cheese you like
Directions:
1. Slice
tomatoes fairly thick. Coat with olive oil for grilling.
2. Grill one
side a couple of minutes until grill marks appear. Turn.
3. Grill
other side till done. Grilling times varies as to how you like your veggies
done.
4. Add parmesan
cheese or any other cheese you love.
Happy eating. May this Litha season see all of your heart’s
desires come true.
BB,
Autumn
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