Vegetable Gratin (made with a mandolin)
5 tbsp extra-virgin olive oil, plus more for dish 2 medium onion, thinly sliced 3 medium garlic cloves, minced 2 1⁄2 tsp kosher salt 1⁄4 cup fresh basil leaves, torn 2 tsp fresh thyme, leaves chopped 5 to 6 medium plum tomato, sliced into 1/4-inch rounds 2 medium zucchini, sliced into 1/4-inch rounds 2 medium yellow summer squash, sliced into 1/4-inch rounds 1⁄2 cup parmesan cheese, finely grated
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Tzatziki
(From Ina Garten)
Ingredients
1 pound (1 pint) plain yogurt (whole milk or low fat)
1 hothouse cucumber, unpeeled and seeded
1 tablespoon plus 1/2 teaspoon kosher salt
1/2 cup sour cream
1 tablespoon Champagne vinegar or white wine vinegar
2 tablespoons freshly squeezed lemon juice (1 lemon)
1 tablespoon good olive oil
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced fresh dill
Pinch freshly ground black pepper
Directions
Place the yogurt in a cheesecloth or paper towel-lined sieve and set it over a bowl. Grate the cucumber and toss it with 1 tablespoon of kosher salt; place it in another sieve, and set it over another bowl. Place both bowls in the refrigerator for 3 to 4 hours so the yogurt and cucumber can drain.
Transfer the thickened yogurt to a large bowl. Squeeze as much liquid from the cucumber as you can and add the cucumber to the yogurt. Mix in the sour cream, vinegar, lemon juice, olive oil, garlic, dill, 1/2 teaspoon salt, and pepper. You can serve it immediately, but I prefer to allow the tzatziki to sit in the refrigerator for a few hours for the flavors to blend. Serve chilled or at room temperature
Salted Pita Wedges
(From The Pioneer Woman)
INGREDIENTS
Preheat the oven to 375 F.
Cut the pita pieces into six wedges each. Lay the wedges on a foil-lined baking sheet and brush both sides generously with olive oil. Sprinkle both sides with salt, then bake them for 15 to 18 minutes until they're golden brown and crisp.
Serve warm or at room temperature with whatever dip you want!
Greek Lemon Chicken Skewers
(courtesy reciperunner.com)
In a large bowl, whisk together all ingredients except chicken. Add cubed chicken and toss to coat.
Cover and refrigerate for at least 45 mins, up to 3 hours.
Heat a grill (or grill pan, or electric grill) to medium high heat. Thread the chicken onto metal or wooden skewers. If using wooden, be sure to soak for 30 mins first.
Oil grill and place skewers on. Grill 3-4 mins on each side, until chicken is cooked through.
(From The Pioneer Woman)
INGREDIENTS
- 6 pieces Pita Bread
- 1/2 cup Olive Oil
- 3 Tablespoons Kosher Salt
Preheat the oven to 375 F.
Cut the pita pieces into six wedges each. Lay the wedges on a foil-lined baking sheet and brush both sides generously with olive oil. Sprinkle both sides with salt, then bake them for 15 to 18 minutes until they're golden brown and crisp.
Serve warm or at room temperature with whatever dip you want!
Greek Lemon Chicken Skewers
(courtesy reciperunner.com)
- 1 1/2 pounds chicken breast, cut into approximately 1 inch cubes
- 3 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 tablespoon extra virgin olive oil
- 2 cloves of garlic, minced
- 2 teaspoons dried oregano
- 1/2 teaspoon dried parsley
- 1/2 teaspoon coriander
- 3/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
In a large bowl, whisk together all ingredients except chicken. Add cubed chicken and toss to coat.
Cover and refrigerate for at least 45 mins, up to 3 hours.
Heat a grill (or grill pan, or electric grill) to medium high heat. Thread the chicken onto metal or wooden skewers. If using wooden, be sure to soak for 30 mins first.
Oil grill and place skewers on. Grill 3-4 mins on each side, until chicken is cooked through.