Summer Recipes
Variation on a Classic - Italian Caprese Salad
With the abundance of delicious cherry tomatoes in Israel (where they were originally developed) you'll find lots of salads that include them.
INGREDIENTS
1 kilo cherry tomatoes, assorted colors, halved lengthwise
Coarse salt
Freshly ground black pepper
¾ cup Kalamata olives
¼ cup good olive oil
2 tablespoons balsamic (or wine) vinegar
1 garlic clove, crushed
Pinch of dried oregano
Pinch of red pepper flakes
2-3 balls fresh mozzarella, sliced (or 1-2 containers of mozzarella pearls)
Basil leaves, torn, for garnish
Optional: 2 tablespoons pine nuts, toasted
PREPARATION1. Put sliced cherry tomatoes in a large bowl. Season with salt and pepper. Add the olives and toss.
2. In a bowl, whisk together olive oil, vinegar, garlic, oregano and red pepper flakes. Pour mixture over tomatoes and olives. Toss well to coat and let sit for at least 10 minutes and up to an hour.
3. When ready to serve, arrange mozzarella in the center of a serving platter (or arrange on individual plates). Spoon tomato and olive mixture over mozzarella. Garnish with freshly torn basil leaves.
4. For extra crunch top with lightly toasted pine nuts.
Great served with warm Focaccia.
Marinated and Grilled Chicken Thighs
Whether you're grilling or oven roasting these are easy to make and delicious. Serve them with tehina, grilled vegetables, or the salads of your choice.
The marinade has a middle-eastern twist - if you don't like cumin or turmeric they still taste great.
INGREDIENTS
1 kilo boneless, skinless chicken thighs
MARINADE – 1 CUP
1/4 cup fresh lemon juice
1/2 teaspoon hot pepper flakes
1/2 teaspoon black pepper
¼ teaspoon salt
1/2 teaspoon cumin
2 teaspoons paprika
1 teaspoon turmeric
A pinch of cinnamon
2-3 cloves garlic, crushed
1/2 cup extra virgin olive oil
PREPARATION
1. Combine the lemon juice, hot pepper flakes, black pepper and salt in a glass, ceramic or stainless steel pan (or bowl) and mix well. Add the cumin, paprika, turmeric, cinnamon and garlic. Stir in the olive oil.
2. Add the thighs and toss well. Store, covered, in the refrigerator for 1 to 6 hours, turning over the pieces once or twice.
3. When ready to cook, heat the gas grill to a medium high fire and grill the chicken slowly, turning as required, until the pieces are brown all over, about 15-20 minutes. You can baste with the leftover marinade.
Options:
For shish-kebab, cut the marinated chicken thighs into cubes, and thread them onto skewers before grilling.
To roast in the oven, heat oven to 200°C and put the marinated thighs on a rimmed baking sheet. Roast, turning once, until browned and cooked through, about 30 minutes.
New York Deli-Style Health Salad
INGREDIENTS
1 medium cabbage (about 4 cups) 2 bell peppers, any colors 3 cucumbers, scrubbed but not peeled 3 carrots, peeled 1 medium onion (optional) 2 tablespoons vegetable oil 1 cup vinegar 2/3 cup sugar 1/4 cup water 1-2 tablespoons salt
PREPARATION
1.Slice all vegetables in a food processor or by hand and put into large bowl.
2.Mix together the oil, vinegar, sugar, water and salt. Pour the liquid over the vegetables and toss well.
3.Allow the vegetables to marinate in the refrigerator for a few hours, tossing occasionally before serving.
Quick and Easy Beets
There are lots of vacuum-packed pre-cooked beets available at supermarkets year-round. Here's a quick recipe that beet lovers will enjoy. This recipe also works well with oven baked beets.
INGREDIENTS
1 package pre-cooked beets
½ cup citrus vinegar
1-2 tablespoons brown sugar
PREPARATION
1. Open a package of beets over a bowl and save the cooking liquid.
2. Trim the beets as necessary slice them thinly. Put into the bowl.
3. Put the vinegar in the microwave for 30 seconds. Remove and stir in the sugar, taste and add more sugar if desired.
4. Pour the mixture over the sliced beets and refrigerate.
Delicious served with crumbled bleu or feta cheese.
Watermelon Delight
Photo credit: Mockup Graphics on Unsplash
This recipe is quick and easy. The quantities are flexible; just taste and adjust.
INGREDIENTS
Watermelon, cubed
Handful of fresh mint leaves, chopped
Feta cheese, crumbled
1 red onion, sliced
Kalamata olives, chopped
Olive oil
Lemon juice
PREPARATION
1.Combine the watermelon cubes with chopped mint, sliced red onion and chopped Kalamata olives.
2.Sprinkle with crumbled feta.
3.Dress lightly with olive oil and lemon juice.
Serve ice cold!
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