Time to get out the grill and put those fresh garden veggies to good use. This is a terrific recipe that makes a lovely party platter in a matter of minutes.
Eggplants, peppers, zucchini, asparagus, and red onions – marinated and grilled till soft on the inside and charred on the outside, then doused in garlicky marinade, and served with whipped goat cheese on the side.
Marinated Grilled Vegetable Platter with Whipped Goat Cheese
- Cut eggplants, onions, and zucchini in 1/4-inch thick slices.
- Salt the eggplant slices, and leave in a colander for 20 minutes so the bitter juices drain out. Rinse and pet dry.
- Wash the peppers, and leave whole.
- Wash the asparagus, and cut the woody ends.
- Mix olive oil, balsamic vinegar, apple cider vinegar, garlic and chopped oregano, with onion salt and black pepper, and brush all vegetables liberally with the marinade.
- Grill veggies on medium heat, turning them over once or twice.
- Remove the charred outer skin from the peppers by rubbing off- slice the pepper in half, remove seeds and then continue slicing the peppers lengthwise into 1” slices. Set aside until ready to assemble.
- Remove the remaining vegetables to a plate and drizzle with the remaining marinade and more fresh oregano. Add more garlic if needed - they should have a distinct garlicky, tangy taste.
- With an electric mixer beat the whipping cream until soft peaks form. Add the goat cheese, and smashed garlic, and a pinch of salt, then beat until fluffy.
- Arrange the vegetables decoratively on a platter and serve with the whipped goat cheese on the side.
Place left over veggies in a container and pour over a marinade of equal parts apple cider vinegar and olive oil, plus lots of pressed garlic and salt. They will taste great the next day, and will keep in the fridge for a long time.
Recipe adapted from www.victoriastable.com
To me, the perfect sandwich is one that awakens all the senses at once: the crunch of the lettuce, the creaminess of the cheese, the zip of the spice, and the smokiness of the grill. This recipe fits that bill and has become our favorite summer ‘go-to’ sandwich. It’s a feast for the eyes and easy to prepare, packed with flavor. If you can’t get to Italy this summer, let Italy come to you!
This week, we have five young women working as sous-chefs in our kitchen to help us with a week-long retreat. They’ve had some great lessons as they’ve learned how to: pick the proper herbs, chiffonade basil, properly dice tomatoes (yes, it’s a technique!), grill chicken so it is moist and delicious, and many others. I expect them to return to their families with some great new recipes and skills at the end of this week. We hope you enjoy this sandwich for one of your functions this summer. It’s going to be a staple on our menu!
Tip: make a jar of the pesto sauce to have on hand in the freezer any time you need it!
Summer Grilled Chicken and Bruschetta Sandwich
- Make bruschetta topping: in a medium sized bowl. Combine the red onions, garlic, tomatoes, ¼ teaspoon salt, ⅛ teaspoon pepper, 1 teaspoon olive oil, oregano, and basil. Set bruschetta to the side. Drain slightly before using.
- Grill your chicken: season with salt and pepper and rub with about 1 tsp. of olive oil and grill over low flame until 160 degrees on a meat thermometer. Meat is ready to turn when it no longer sticks to the grill. Do not overcook
- Split your rolls in half then stack back together, lay on a sheet pan and toast for 5 min in a 350 degree oven.
- To assemble, spread pesto sauce on each half of the roll, then layer with lettuce or arugula, mozzarella, grilled chicken then drizzle with balsamic reduction and top with the bruschetta topping. Season with salt and pepper if desired. Serve immediately.
The Sisters have been rising with the sun over the past couple of months to get our gardens going for summer. We have six different vegetable gardens in plots of land all over our community. Some cover acres of land and others are smaller plots, but they all need the love and care it takes to get them going. As we were working this morning, putting the last of our basil seedlings in the ground, I was getting excited about the prospect of harvesting and cooking some of my favorite dishes. Who doesn’t love a big bowl of steamy pasta tossed in pesto and sprinkled with parmesan cheese?
This recipe is one of my favorites for pesto. It’s a bit lighter and more of a sauce. It’s loaded with flavor and makes an elegant dish when used with tortellini, fettucini or one of the other heartier pastas that can stand up to pesto. It introduces the aromatic flavor of parsley with the basil and the lemon juice helps keep the herbs vibrant. If you’re making a regular pesto, I was taught in Italy to throw an ice cube in when blending the basil as this also helps keep the color bright and green. This can be refrigerated or frozen indefinitely for future use; just warm it up at room temperature – do not cook or heat.
- Put all the ingredients except the basil into a blender and grind thoroughly.
- Add the basil and grind until creamy texture is achieved. No cooking is needed.
- This amount of sauce is enough for 1 pound of pasta of your choice.
Here’s a tasty and classy recipe that we served to our guest in Bethany tonight. The prep time is minimal. You can make the marinade ahead, add the steak tips, seal in a zip lock bag and freeze until ready to use (skip to step 2). We recommend buying steak tips when they are on sale. All of us love comfort food, and this is the perfect recipe for a busy family. The marinade is also our new favorite for steaks and grilling as we head towards summer – a teriyaki kind of flavor. We got rave reviews from our guest, so give it a try!
Beef Tips with Mushrooms and Sherry
- In a shallow bowl, make the marinade by combining soy sauce, brown sugar, lemon juice, olive oil, garlic, onion, ginger and pepper. Coat beef tips with marinade. Cover and refrigerate for at least 6 hrs.
- Remove steak tips from marinade and pat meat dry. Reserve marinade.
- Heat a large skillet over medium-high heat with oil. When oil is hot and begins to smoke, add the beef and brown 3 min. on each side. Do not overcook. Remove when evenly deep brown and reserve on a plate.
- Add remaining 3 Tbsp. olive oil to skillet, heat until oil ripples then add mushrooms and brown 7-8 min. Add garlic after 5 to 6 min. Season mushrooms with salt and pepper and cook a few minutes more.
- Add sherry, reduce 1 minute. Add 1 cup of reserved marinade (strained). Reduce heat and cook, reducing liquid until thickened.
- Add beef tips, their juices and mushrooms to the pan, cook for 2 min. Serve with mashed potatoes and mixed vegetables on the side.
Recently a friend drove me to a medical appointment. As we left to return home she asked, “How about lunch?” This had not been in the plans but it was lunchtime and a nice suggestion so I said, “Sure.” The next question was what did we feel like having: a burger, a taco, pizza, Chinese? None of them moved either of us, so I offered another idea, “Further on there is a nice little French bakery that serves lunch, if you wouldn’t mind driving an extra bit.”
Within minutes both of us were savoring the richest flavored onion soup out of individual black wrought iron pots overflowing with melted cheese and boasting a gorgeous golden crusted crouton. Almost simultaneously, we both had the same thought: Why don’t I ever make this at home? Within days she made it for her family and the convent sisters served it for two different retreats. In each case it met with overwhelmingly positive responses.
How long has it been since you served French onion soup?
- In a heavy-bottomed pan, slowly brown the onions and garlic in butter and sugar until the onions are golden brown, about 30 minutes.
- Add flour and cook, stirring for 2 or 3 minutes.
- Add the wine and cook for 2 or 3 minutes.
- Add stock or consommé and water, and simmer partially covered for 1 hour.
- To serve, place a small slice of French bread on top of each bowl, and cover generously with Swiss cheese and a sprinkle of Parmesan cheese, then bake covered at 325 degrees for 15 minutes, then uncover and bake another 10 minutes.