Sometimes simpler can be better. This is true with many things including food. Complex cooking with multi- layers of flavor and texture has its place,however combining just a few select foods can sometimes take ones breath away. Such was the case with a lunch we served last week to some visiting bell ringers.
Our change ringing bells bring many bell ringers here from many places to hone their ringing skills. They come for different lengths of time and are often here for meals. Most of them prefer healthy foods. All of them love our fresh garden vegetables especially our salad bars. Right now when eggplant and tomatoes are at their best we put them together in a simple salad that almost made itself. Together with a few special seasonings this dish kept many of them coming back for just one more helping all through the meal. This dish along with some crusty French or Italian bread and a favorite cheese, if desired makes a most satisfying lunch or light supper. Two important tips to insure the best flavor – use very ripe tomatoes and serve the combined ingredients at room temperature NOT chilled.
- Cut the eggplant and tomatoes into cubes and salt both generously with
- Toss eggplant with 1/2 cup of oil and spread out on parchment lined pan. Roast at 400 degrees Fahrenheit until golden. Let Cool.
- Grate onion and add to tomatoes stir and leave at room temp.
- When eggplant is cooled to room temperature combine with tomatoes.
- Add oregano and place in serving dish. Sprinkle with olives and finely chopped basil.
- If desired top with grated cheese. This combination of ingredients is perfectly flavorful as is but if a little more tartness is preferred sprinkle with a splash of vinegar.
This salad is a lovely and light “one platter” meal for those hot summer days. The warmth of the cutlets over the chilled baby spinach, cooks the leaves slightly, allowing you to bite into a refreshing combination of textures — soft and crunchy. I first served this on a hot day in Italy, and was taken by not only the beauty of the fabulous colors on the platter, but also the lemony and nutty flavors of the greens. Arugula can be substituted for the spinach, which will give it a more “peppery” flavor. Accompanied by a freshly made basket of rolls, you now have an elegant lunch. Andiamo Mangiare!
Summertime Spinach and Turkey Cutlet Salad
- Make your coating for the cutlets according to instructions above
- Salad Dressing: Mix all ingredients in a jar and shake well to combine. Taste and adjust seasonings as needed.
- Coating for Cutlets: Combine all of the above in a blender until fine crumbs are made – adjust seasonings to taste
If cutlets are thick, pound with meat hammer until the cutlets are about ¼” thick. Put coating mixture in a small pan and coat both sides of the cutlets well with the crumbs.
- Coat the bottom of a cast iron or other heavy duty skillet with olive oil and 1 Tablespoon of butter (to prevent burning) and heat. Once sizzling, reduce the heat to medium, add the cutlets and brown on both sides. Tip: don’t turn the cutlets over until they are ready to “release” from the pan or else all the coating will come off the cutlet!
- Meanwhile, prepare your vegetables and fruit for the salad (slicing etc)
- Fill the bottom of your serving platter w/ the baby spinach and toss lightly with the dressing and then a sprinkling of onion salt and fresh parmesan cheese (or dress in a bowl and transfer to platter afterwards).
- Once the cutlets are cooked and while they are still warm, lay them over the bed of baby spinach, overlapping slightly to create some height in the center of your platter. Your baby spinach is going to cook slightly from the heat of the warm cutlets.
- Creatively, arrange your fruit and vegetables on top of the meat, and finish with a sprinkling of freshly grated parmesan cheese and red onion.
- Serve while the cutlets are still warm.
The Sisters have so grown to love and appreciate fresh vegetables, that if occasionally we do not have a full salad bar for lunch they actually feel deprived. Each day they look forward to new and interesting combinations of ingredients which keep the lunches from becoming dull or boring. Their enthusiasm gives incentive to the cooks to creatively come up with bright new healthy additions. One of the more popular combinations of late that has made a hit with most everyone is a crisp cauliflower creation. It’s color appeals to the eye while it’s crunch and zesty flavor pleases the palate.
Crisp & Crunchy Cauliflower Salad
- Cut cauliflower in half and slice fairly thin crosswise.
- Slice black olives.
- Chop red peppers and scallions.
- Crumble cheese.
- Combine all ingredients and toss with oil and vinegar dressing.
- Sprinkle with parsley.
- This can be eaten immediately for a fresh taste or served the following day if you prefer it marinated.