vinaigrette

Mediterranean Summertime Tomatoes

What’s Cooking in Gail’s Kitchen? Foodstuff Redefined: Mediterranean Summertime Tomatoes! Do you say “to-may-toe” or “to-mah-toe”? Like it really matters when you sink your teeth into its meaty flesh as the juice runs down your chin. Face it, summer is all about the luscious tomato. Gardeners go crazy planting, watering, weeding, and coaxing the plants’ climbing tendrils to wind within the wire baskets so when the vine becomes heavy with fruit (yes, actually the tomato IS a fruit) you’ll reap the harvest. After all, everyone loves a neighbor who grows, and shares, garden tomatoes.

MEDITERRANEAN SUMMERTIME TOMATOES

Ingredients:

3 Roma tomatoes, sliced

2 Campari tomatoes, sliced

1 cup yellow mini tomatoes, halved

1 red onion, chopped

1/2 cup olive oil

1 teaspoon Herbes de Provence, crushed

1/8 teaspoon garlic powder

1/2 cup balsamic vinegar

Sea salt to taste

Anchovy-stuffed olives (optional)

Fresh basil for garnish

1 loaf French bread

Instructions:

Core and slice tomatoes. Arrange on a serving platter. Sprinkle red onion over the tomatoes. Whisk together the olive oil, Herbes de Provence, garlic powder, and balsamic vinegar. Drizzle over the tomatoes and onions. Let rest for 5 minutes before serving. Garnish with anchovy-stuffed green olives and fresh basil. Dip French bread in the marinade and eat with the tomatoes.*

*Serving Suggestion: Begin with a bed of baby spinach leaves for a complete meal.

Vinaigrette Like the French

What’s Cooking in Gail’s Kitchen? Clean Eating: Vinaigrette Like the French! I’m all about the creamier versions of salad dressings, yet sometimes I really must stick to a basic oil and vinegar one to appreciate the fabulous herbs the French adore. Rosemary, thyme, oregano, basil, and sometimes lavender are the star attractions. These unique flavors are very typical of the southeastern part of France, known as Provence. As a Francophile, is it any wonder I grow these herbs at home in my garden herb bed? Once dried, they keep very well in a sealed jar. Their shelf life can be up to three years, but I have yet to make that happen. Because the flavor is so distinctive, herbes de Provence may be incorporated into meat or fish recipes, soups, breads, fries, salad dressings, and more. Substitute the need for salt next time with a virtual trip to the French countryside. C’est magnifique!

VINAIGRETTE LIKE THE FRENCH

Ingredients:

5 tablespoons garlic wine vinegar

5 tablespoons olive oil

1 teaspoon herbes de Provence

1 small garlic clove, minced

1/8 teaspoon cracked black pepper

Instructions:

Whisk together garlic wine vinegar, olive oil, herbes de Provence, minced garlic, and cracked black pepper. Blend well. Let stand 10 minutes to infuse flavors. Whisk again before serving.

Ziti Green Bean Salad

What’s Cooking in Gail’s Kitchen? Be Our Guest: Ziti Green Bean Salad! Citrusy and Refreshing, that’s how to describe this incredibly vibrant cold pasta salad. Thin and crunchy green beans are paired with luscious cherry tomatoes wrapped in highly fragrant minced parsley bits. Make-ahead options give you time to spend on leisure activities to maximize the final days of summer. Skip the mayonnaise and revel in the burst of lemon vinaigrette for a seasonal change. Life is good!

ZITI GREEN BEAN SALAD

Ingredients:

16 ounces whole wheat ziti pasta

8 ounces fresh green beans, cut into 1 inch pieces

16 ounces cherry tomatoes, halved

1/4 cup fresh parsley, chopped

3/4 cup Lemon Citrus Vinaigrette (recipe follows)

Instructions:

Cook pasta according to package directions, adding green beans to boiling water during the last two minutes of cooking time; drain. Rinse pasta mixture under cold running water until cool; drain again. Combine pasta mixture, tomatoes, and vinaigrette. Toss to coat. Cover and chill overnight. Just before serving, gently fold in minced parsley.

LEMON CITRUS VINAIGRETTE

Ingredients:

1/4 cup fresh lemon juice

1 minced shallot

1/2 cup olive oil

1/8 cup fresh parsley, minced

1/2 tablespoon natural honey

1/2 tablespoon whole grain Dijon mustard

Instructions:

Combine lemon juice and minced shallot. Set aside for 5 minutes. Add olive oil, fresh parsley, natural honey, and Dijon mustard. Whisk together to blend. Store in refrigerator.

Herbed Watercress Pistachio Salad

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Herbed Watercress Pistachio Salad! Everyone knows leafy greens can supercharge your diet. But not everyone is crazy about kale and arugula. Ask my husband. The strong pungent flavors of the former can step aside, as far as I’m concerned. Watercress is the new sheriff in town. Its delicate leaves reveal a slight hint of horseradish or wasabi, but with a crispier texture. To combat the bitter tang, simply add a nice citrus fruit along with the ancient royal pistachio nut. Did you know the Queen of Sheba found pistachios so delightful, she declared it was forbidden for commoners to harvest pistachio nuts for themselves? Alas, I digress. Watercress is the star attraction. Rich in vitamins, iron, calcium, and folic acid, its roots thrive in creek bottoms where clear running water encourages natural growth. Most farmers cultivate it in very wet ground providing constant moisture. Ask around at the Farmers Markets. It sells quickly to those who desire it.

HERBED WATERCRESS PISTACHIO SALAD

Ingredients:

1 bunch watercress, roots trimmed

8 leaves fresh basil

8-10 leaves fresh mint

20 leaves Mexican tarragon

1/2 cup mandarin orange slices

1/3 cup red onion, thinly sliced

1/4 cup pistachio nuts, lightly toasted

2 tablespoons lemon juice

1 drop orange extract

1/4 teaspoon sea salt

1/8 teaspoon white pepper

4 tablespoons olive oil

Instructions:

Arrange watercress, basil, mint, and Mexican tarragon on a platter. Tuck mandarin orange slices and red onion pieces throughout. Sprinkle toasted pistachio nuts over all. In a small bowl, whisk together lemon juice, orange extract, sea salt, and pepper. Slowly add olive oil while continuing to whisk. Dressing will emulsify. Before serving, drizzle salad dressing evenly over salad.

Vinaigrette Vendetta

What’s Cooking in Gail’s Kitchen? The Food Whisperer: Vinaigrette Vendetta! Every once in awhile it’s nice to step up your game at mealtime. So often we go out to a restaurant and then feel like everything at home is just humdrum and boring. Not true. By changing the ingredients, a completely different flavor is born. Take advantage of the olive oil gourmet shoppes popping up all over. Consultants are eager to have you taste flavored olive oils paired with specialty balsamic vinegars. They will astound you. Flavors like lemon with pomegranate or lime with strawberry are only the beginning. Think about bacon olive oil with maple balsamic. Mmmm. Have I piqued your curiosity?

VINAIGRETTE VENDETTA

Ingredients:

1/4 cup lime olive oil

1/4 cup strawberry balsamic vinegar

1 tablespoon red onion, minced

1 tablespoon Dijon mustard

1 1/2 teaspoons wildflower honey

1/2 teaspoon garlic, minced

1/2 teaspoon kosher salt

1/8 teaspoon white pepper

Instructions:

Combine lime olive oil, strawberry balsamic vinegar, red onion, Dijon mustard, wildflower honey, minced garlic, kosher salt, and white pepper in a small bowl. Whisk together until mixed. Pour into a cruet with a stopper. Store in the refrigerator.

Iceberg Lettuce Cranberry Pecan Salad

What’s Cooking in Gail’s Kitchen? The Food Whisperer: Iceberg Lettuce Cranberry Pecan Salad! Make today an easy day. Throw together a tossed salad that will satisfy hunger pangs with the crunch of lettuce, the natural sweetness of fruit, lean meat, the salty mix of pecans, protein-packed eggs, and heart-healthy bleu cheese. Bonus points include a natural source of fiber, weight control, plus super-convenience. Not only is salad a time-saver, it is also a money-saver. Most of all, you’re worth it.

ICEBERG LETTUCE CRANBERRY PECAN SALAD

Ingredients:

2 cups iceberg lettuce, shredded

1/4 cup dried cranberries

1 cup mandarin orange slices

1/3 cup sugared pecans

1 cup grilled chicken, cut-up

1/4 cup crumbled bleu cheese

2 soft-boiled eggs, halved

Balsamic vinaigrette, to taste

Instructions:

Divide iceberg lettuce between salad bowls. Top with dried cranberries, mandarin oranges, sugared pecans, cut-up grilled chicken, and bleu cheese crumbles. Place soft boiled egg half on top. Drizzle with balsamic vinaigrette, to taste.

Eating My Way Through the Alphabet: Letter C

What’s Cooking in Gail’s Kitchen? The Clean Plate Club: Chop Chop Salad! Stop your scrolling and check this out. Because in every single bite, it delivers. Sure, it takes a few extra minutes to chop things up…but it’s so worth it. Check out the delicate, spears of baby asparagus. Imagine that sweet nutty taste. Or what about the thin-as-paper radish slices? They provide a slight tickle of pepper spray. Did you notice the tiny shallot rings nestled between the romaine and radicchio? Their subtle oniony/garlic taste may surprise you. Without a doubt, the finishing touch reveals feathery fronds of dill that promise not to overpower. Together, Chop Chop Salad comes across as ineffably sublime.

CHOP CHOP SALAD

Ingredients for Vinaigrette:

1 shallot, sliced and chopped

1/8 teaspoon lemon citrus peel

1/4 cup lemon juice

1 tablespoon garlic wine vinegar

1/4 cup olive oil

2 tablespoons Dijon mustard

2 tablespoons agave nectar

Instructions for Vinaigrette:

Combine shallot pieces, lemon citrus peel, lemon juice, garlic wine vinegar, olive oil, Dijon mustard, and agave nectar. Whisk well. Set aside at room temperature.

Ingredients for Salad:

Kosher salt

1 cup snow peas

1/2 bunch baby asparagus

5-6 radishes, thinly sliced

1 romaine heart, sliced

1/4 head radicchio, chopped

1/2 cup dill fronds, snipped

Instructions for Salad:

Fill a large bowl with ice water. Add a handful of kosher salt. Stir. Submerge snow peas and asparagus in ice water for 10 minutes. This makes them very crisp. Drain well; pat dry. Chop into bite-size pieces. Mix together romaine lettuce, chopped radicchio, snow peas, baby asparagus, and radish slices. Pour vinaigrette over all. Toss to coat. Add dill fronds. Serve immediately.

Eating My Way Through the Alphabet; Letter X

What’s Cooking in Gail’s Kitchen? Timeless Classics: Xigua Watermelon Salad! With seasonal changes, there may be days that feel more like Summer than Autumn. At those times, I roll back the calendar by serving a light meal with a couple of cool melons. The natural sweetness of watermelon and honeydew are complimented by the smoky saltiness of thinly sliced prosciutto. When drizzled with a homemade vinaigrette, it works beautifully to balance the fresh fruit and mixed greens with the aged cheese. Take advantage of watermelon salad’s one final “hurrah” before it’s gone. 
XIGUA WATERMELON SALAD
Ingredients:

1 cup watermelon, cut into chunks and seeded

1 cup honeydew melon, cut into chunks and seeded

1/4 cup red onion, sliced thin

1/3 cup mandarin oranges

1/4 teaspoon kosher salt

3 tablespoons fresh lemon juice 

2 tablespoons lemon olive oil

1 1/2 tablespoons natural honey

2 cups arugula 

2 tablespoons fresh mint leaves, torn

3-4 slices prosciutto 

1/4 cup Romano cheese, shaved
Instructions:

Combine watermelon, honeydew melon, red onion, mandarin oranges, and kosher salt. Gently toss. To make the dressing, in a small bowl whisk lemon juice, lemon olive oil, and natural honey. Drizzle over fruit mixture. Divide arugula and mint between chilled salad plates. Top with fruit mixture. Add prosciutto. Garnish with shaved Romano cheese. Serve chilled.