TOMATO, OLIVE, FETA AND MINT SALAD

Tomatoes...GET THEM WHILE YOU CAN...seriously. Pretty soon we will have only the bland ones available. This goes with green beans too..which I will blog tomorrow. It is still somewhat summer-like outside, so nice refreshing side dishes are great!!!

Ingredients:

4 large ripe tomatoes sliced

1/2 large cucumber peeled, seeded and diced

1/2 lb cherry or grape tomatoes, halved (preferably yellow or orange)

1/2 cup kalamata olives halved

6 oz feta cheese crumbled

1/4 cup chopped fresh mint

1/4 cup olive oil

1/2 tsp lemon zest

4 tsp lemon juice

Salt

Pepper

Combine the crumbled feta and mint in a small bowl and set aside. Season tomato slices with salt and arrange them on a serving platter, slightly overlapping. Toss the cucumbers over the tomatoes. Add the cherry or grape tomatoes on top and then the olives.

Whisk the olive oil, lemon zest and lemon juice together. Season with salt and pepper. Drizzle this mixture over the salad. Scatter the feta, mint mixture over the dressing and garnish with a mint sprig or two.

So refreshing!

ENJOY!

MONDAY - LABOR DAY - BLOGGER'S NOTE

Not laboring on Labor Day....just spending time with friends..be back Tuesday!!!!! Take Care All

SUNDAY - BLOGGER'S NOTE

Too much fun again Sunday...Lifeguards last beach day today....be back later!!!!

SATURDAY - BLOGGERS NOTE

So sorry....last summer weekend at the beach! I will be back later....lots of friends and family!!!! Just gorgeous up here!

ENJOY!

FRIDAY COCKTAIL - HURRICANE FOR MICHELLE

Here we are...in Maine...waiting for EARL. Michelle wants a great Friday cocktail delivered to her on Beacon Street...what better than the original Hurricane! (and no I am not delivering)

The Hurricane was invented during World War II at Pat O'Brien's in New Orleans and was named after the shape of a hurricane lamp. Pat O'Brien's is still open today in New Orleans' famous French Quarters and they sell their original Hurricane cocktail mix at the bar. You can also buy a hurricane cocktail at Pat O'Brien's and walk Bourbon Street with it and take it into other bars up and down the French Quarter. Hurricanes are the drink of choice during Mardi Gras in New Orleans. Dave has had a few of these at Pat O'B's!!!!!

Her we go with the original recipe at Pat O'B's!!!!!

4 oz dark rum

4 oz passion fruit syrup

1 oz fresh lemon juice

an orange slice, lime wedge and a maraschino cherry

crushed ice

mix in a shaker...pour in a hurricane glass...serve with a straw!

WAITING FOR EARL WITH MICHELLE

ENJOY!

BASIL BUTTER

Part of making a good impression as a chef, is being prepared! You don't have to make souffles and so many other unbelievably difficult recipes, you just need to have a few tricks up your sleeve.

This basil butter couldn't be easier to make. It can be frozen for 1-2 months and can live in the refrigerator for up to two weeks!!!

Below I will explain how to wrap it up to store. But when you make it you can use it immediately as a spread on cobbed corn, grilled vegetables and dinner rolls. After refrigerated you can cut chunks off and melt it over just-off-the-grill chicken, pork or fish fillets and roasted vegetables.

Ingredients:

1/2 cup unsalted butter at room temperature

1/2 cup finely chopped fresh basil leaves

1 tsp minced garlic

1/2 tsp freshly grated lemon zest

1/2 tsp salt

1/2 tsp ground white pepper

In a bowl combine all ingredients and mash until well combined. YES THAT'S IT!

To store, shape the mixture into a log and wrap it in plastic wrap tightening the ends as if it were a sausage. This recipe can easily be doubled if you have a crowd.

You will be very surprised how much a flavored butter adds to so many dishes. Using a flavored butter really amps up dishes and your reputation as a chef!

ENJOY!

WHOLE WHEAT PENNE WITH ZUCCHINI AND HERBS

Frankly, I have a bit of trouble with whole wheat pastas. Most of us have grown up on great full carbo-loading pasta, so as much as we want to choose more healthy choices it has been hard. The trick I think is to add enough spices and low calorie ingredients for sauces to give it a boost and keep it healthy and gluten free.

On a side note, this recipe comes from a great food magazine, Fine Cooking. I use their recipes often as a base to start a recipe and then I adjust the ingredients to my and my family's taste. So if you are looking for a good starting point in a food magazine start here.

Ingredients: (serves 4)

3/4 lb of whole wheat penne

1/4 cup extra virgin olive oil

2 medium zucchini, cut lengthwise then crosswise to make half moons

4 large cloves of garlic, sliced thin

2 tsp finely grated lemon zest plus strips for garnish

1/4 cup fresh parmesan cheese

3 tbl fresh chopped mint

3 tbl fresh chopped basil

3 tbl chopped italian parsley

salt

fresh pepper

Cook pasta according to package directions, reserving 1/2 cup pasta water.

Heat olive oil in a large saute pan on medium-high heat. Add the zucchini and cook stirring occasionally until barely tender and just starting to brown. Add garlic and cook until soft. Remove from heat. Stir in lemon zest, 3/4 tsp salt and 1/2 tsp pepper.

Add the pasta to the zucchini mixture with parmesan cheese, mint, basil and parsley. Season to taste with salt and pepper. Toss and if too thick add the pasta water. To serve top with lemon strips.

As a side tip, I add a few more ingredients, depending on my pantry. Some are: cherry tomatoes, roasted red peppers, drained artichokes, olives.....whatever you have.

Whole Wheat with a KICK!

ENJOY!