Caulifower and Green Bean Salad

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Nothing like a medly of cauliflower, green beans and cherry tomatoes = great colors and flavors in ten short minutes.

I cheated ….. I microwaved the cauliflower (3 minutes) and the green beans (5 minutes), pre-washed, cut and in less than 10 minutes, salad was ready. Sometimes we need to think quick on our feet when the kitchen is too hot to cook! The vegetables were perfect and another way to get through these hot summer days! Before long, we’ll start complaining about the cold right!

When I was ready to plate, I added a handful of cherry tomatoes that were on my kitchen counter (I like my tomatoes at room temperature) – the sweetness really comes out!

Add extra virgin olive oil, a splash of red wine vinegar. Add salt and pepper (to taste) and 1 clove garlic thinly chopped. Mix and serve with your favorite meat or fish. I served with oven roasted chicken ….. and a nice bottle of chilled Rosé.

enjoy!

maria

Hail Lettuce!

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The perfect garnish, the perfect salad!

In my book, Breaking Bread in L’Aquila, my proscuitto with melon is garnished with my “lettuce ruffles”, the perfect garnish and edible too!

Tonight in this 95 degree heat, I am preparing a simple lettuce salad with grape tomatoes, red onion, cucumber and Italian Tuna (Sicilian) packed in the glass jar.

Take advantage of the fresh, local vegetables that are in season. The perfect dinner with a glass of white wine !

ciao,

maria

Hold the Mayo!

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I threw in another dish for Arlene’s bbq with the family. Here’s a tasty artichoke potatoe salad. That’s right “hold the mayo”!

It’s a very simple and quick to make potatoe salad for those last minute dishes. This is perfect with your outdoor parties and doesn’t spoil by holding the mayo.

This salad has a twist of a tasty artichoke dip (artichokes, garlic, parmigiago cheese) to the potatoes. Delicious!

2 lbs. red potatoes
2 cans of artichokes (halved)
1/2 cup extra virgin oil
3 cloves of garlic (chopped)
1 cup freshly grated Parmiagiano cheese
1/4 cup finely chopped fresh Italian Flat leaf Parsley
salt and pepper (to taste)
pinch of red chili flakes (optional)

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, approx. 20 minutes. Drain, cool, peel and cut into quarters.

Add the artichokes, garlic, olive oil, parley, parmigiano. Mix, taste and add salt and pepper (to taste), red chili flakes (optional). Garnish with a little parlsey.

Ready to serve!

Enjoy the Holiday Weekend,

maria!