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
We continue to enjoy the harvest from our gardens over these summer months. This week we had an abundance of beautiful lettuce, so we expanded our repertoire and tried out some new combinations for our guests at Bethany. The crisp, salty, creaminess of the fried goat cheese paired with the sweet and pungent combination of the blackberry balsamic vinaigrette is the key here. Summer is a wonderful time to experiment with all sorts of combinations in a salad. “The colors of a fresh garden salad are so extraordinary, no painter’s pallet can duplicate nature’s artistry.” Have fun creating, eating, sharing, and enjoying nature’s storehouse!
Blackberry Balsamic Salad with Crispy Fried Goat Cheese and Grilled Chicken
Blackberry Balsamic Vinaigrette Dressing
- Mix everything well in the blender until smooth. Adjust seasonings to taste.
Fried Goat Cheese
- Dredge the goat cheese slices/balls in the flour
- Dip in the beaten egg
- Dip in panko
- Fry in oil over medium heat until lightly golden brown before setting aside on paper towels to drain.
- Marinate the chicken in half of the vinaigrette for 30 minutes to over night before grilling over medium-high heat until golden and cooked through, about 2-5 minutes per side. Set aside to cool and slice.
- Assemble the salad and enjoy!
Note: Best enjoyed while the fried goat cheese is still warm from frying!
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.
There are certain tastes and flavors that never leave our memories no matter how much time may have passed since we first experienced them. Such is the case with me and the aromatic Greek rice my mother so often made for our family when I was growing up.
As with almost all of her cooking, she seldom, if ever, referred to a recipe. She simply relied on an innate sense that never seemed to fail her. One of my favorite foods she frequently made in this manner was this garlic flavored rice. Here’s what she did: Into a favorite skillet she simply poured some olive oil, heated for a minute or so, added some dry rice, few cloves of fresh garlic, let it sizzle, then a few cups of water pinch of salt and a generous fistful of fresh chopped parsley, lowered the heat, put the lid on, and left it alone till she was ready to serve it to us.
We loved this with lamb which we often had, and also enjoyed having it as the stuffing for a whole roast chicken.
- Heat olive oil in skillet until hot, add dry rice and stir until it becomes slightly golden.
- Add garlic cloves and let cook until softened, crush with fork; add water, and parsley.
- Cover tightly and let slowly simmer till desired doneness. Add pepper to taste.
“When one has tasted watermelon, he knows what the Angels eat.” —Mark Twain
Have you ever wondered how to pick that perfect watermelon? Well, I have! Faced with a bin of green striped beauties, I never quite know where to start. Let me share some tips with you that I recently discovered, and then go andmake this delicious and refreshing Watermelon, Mint, Blueberry and Feta Salad — a great side dish for a hot summer day.
1. When viewing watermelons, the first thing that sticks out are those weird white spots. However, these spots, called field spots, are quite natural. The field spot is the area where the watermelon rested on the ground. While every watermelon has a field spot, the best watermelons have creamy-yellow or even orange-yellow spots. Go for the gold.
2. The webbing of a watermelon indicates the amount of times that bees touched the flower. The more pollination, the sweeter the watermelon is.
3. Watermelons have genders. The “girl” watermelons are more round and stout — theseare the sweeter ones. The male are oblong and tend to be more watery.
4. The best watermelons are average-sized. Don’t go for too small or too big, but just right.
5. The tail of a watermelon indicates its ripeness. Go for the watermelons that have dried tails for the best taste.
6. Tap the underbelly of the watermelon. A ripe one will have a deep hollow sound. Under-ripe or over-ripe melons will sound dull.
Blueberry, Watermelon, Feta and Mint Salad
- In a large bowl, whisk together olive oil, balsamic vinegar, salt, pepper and diced red onion.
- Add the diced watermelon, blueberries, mint and feta cheese to bowl. Gently toss to coat. 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.