Gazpacho alla Maria

In this heat, who wants to heat things up in the kitchen! Today, I prepared a Gazpacho with my Maria twists …..

Ingredients:
3-4 Tomatoes, finely diced or 2 cups of grape tomatoes (cut in halves)
2 Cloves Garlic, finely chopped
1 Large Red Onion, finely diced (use your favorite)
1 english cucumber, finely diced
1 Yellow Bell Pepper, seeded and finely diced (adds nice color)
1 lemon, juiced and rind lemon
a pinch of red hot chili flakes
1/2 cup Fresh Italian Flat Parsley, chopped (optional)
1/2 cup of olives (your favorite)
1 cup of fresh mozzorella balls (cut in halves)
Salt and Pepper, to taste
1 tsp. dried oregano
2-3 tablespoons of extra virgin olive oil
6-8 fresh basil leaves (rough chop)

Mix everything in a large bowl and ready to serve. A great antipasto or the perfect meal. I like the lemon zest and juice to the mix – gives it a fresh taste!

Serve with fresh crusty bread! Not to mention, a glass of chilled white wine or water with slices of cumumber!

I will be preparing this dish on CHCH TV 11 on August 18th! Stay tuned !

a presto,

Maria

Mediterranean Insalata!

Insalata
Who said salad had to be boring? How about making a salad as the main meal and adding a little of this and and a little of that? This is quick, easy and a medly of mediterranean mixers! Perfect for serving at last minute Oscar Party pot luck or anytime!

Serves 4-6

Tips: perfect for next day sandwiches!






Ingredients:
1 cup roasted peppers (sliced)
1 avocado (sliced)
1 fresh mozzarella (cubed)
1 cup grape tomoatoes (or cherry)
1/2 small red onion, thinly sliced
2 cloves garlic, chopped
1/2 cup kalamata olives
1/2 tsp. red chili flakes
1 cup fresh basil (sliced in ribbons)
3 tbsp. extra virgin olive oil

Mix all ingredients in a bowl and serve on a platter. Garnish with fried artichoke hearts. Here’s a quick and easy recipe:

Fried Artichokes =
1 can artichoke hearts, drained (8 1/2 oz can)
3 tbsp. olive oil
3 cloves garlic, chopped
fresh black pepper

In a medium frying pan, medium heat, sautee olive oil, garlic and artichoke hearts for 5-7 minutes until they are golden brown on all sides. Add the artichokes to the salad and serve!

Serve with fresh crusty italian bread!

Antipasto Tenor

Antipasto Tenor

Mixing up your favorite of your antipasto ingredients can produce a tenor of flavors! It held it’s own at one of my dinner parties and it will have you singing for more! Adding a little of this and that makes it your signature!
Ingredients:
1 can of artichoke hearts (in water), halved (8 1/2 oz can)
1 cup of green olives (monzanilla or your favorite)
1 cup of black cured olives (or your favorite)
1 cup sundried tomatoes (in oil)
2 cups fresh mozzarella balls
1/2 cup extra virgin olive oil
a pinch of red chili flakes
4 garlic cloves, chopped
1 tsp. dry oregano
salt, to taste
Easy preparation: mix everything in a bowl and serve. How difficult was that? Serve as a buffet. If this is a sit down dinner, serve this in “fun” martini glasses and crostini’s!
A few leftover tips:
Toss over spaghetti and add a drizzle of olive oil.

or….

Grill some chicken breasts and then place the breasts in a baking dish. Top the antipasto and bake for 10 minutes (400 F) and serve.
or add the tenor to boiled potatoes and you made a tasty potatoe salad!
buon appetito!