Summer Recipes
My favorite recipes of this past summer---here so I can find them next summer.
The Tomato Salad
2 ripe tomatoes, cut in wedges
1/4 or more of a red or white onion, cut in slivers
2 TBS red wine vinegar
1-2 Tbs olive oil
salt and pepper
1/2 avocado or more, sliced
a drizzle of olive oil to finish
mix up in the given order. Die happy. Tastes like gazpacho on a plate. So simple and so delicious.
Mojito cucumber salad
1 good sized english cucumber, thinly sliced
25 mint leaves
1/4 cup Splenda or sugar
1/4 cup rice vinegar
1/4 cup white rum
zest and juice of one lime
1" piece of fresh ginger, chopped
1 tsp crushed red pepper
Blend everything but the cuke. Add to the cuke, marinate at least one half hour
Holds for DAYS, and you can reuse the leftover juice in a drink. Or just keep adding cukes to it. It does seem to get hotter as it ages.
Basil Vinagrette
2 cloves garlic
1 1/2 TBS Dijon mustard
2 TBS honey
1/4 cup red wine vinegar
1 1/2 oz fresh basil leaves ( I think this was about a cup and a half, packed)
1/2 teas salt
1 1/2 teas cracked black pepper
1 cup olive oil
Blend all but the olive oil till smooth. Add oil in a small stream and blend till smooth
I could drink this stuff. I was putting it on everything, sandwiches, salads, EVERYTHING. Although the original recipe said it lasted for 3 days, I used it for at least a week. It made alot.
The Tomato Salad
2 ripe tomatoes, cut in wedges
1/4 or more of a red or white onion, cut in slivers
2 TBS red wine vinegar
1-2 Tbs olive oil
salt and pepper
1/2 avocado or more, sliced
a drizzle of olive oil to finish
mix up in the given order. Die happy. Tastes like gazpacho on a plate. So simple and so delicious.
Mojito cucumber salad
1 good sized english cucumber, thinly sliced
25 mint leaves
1/4 cup Splenda or sugar
1/4 cup rice vinegar
1/4 cup white rum
zest and juice of one lime
1" piece of fresh ginger, chopped
1 tsp crushed red pepper
Blend everything but the cuke. Add to the cuke, marinate at least one half hour
Holds for DAYS, and you can reuse the leftover juice in a drink. Or just keep adding cukes to it. It does seem to get hotter as it ages.
Basil Vinagrette
2 cloves garlic
1 1/2 TBS Dijon mustard
2 TBS honey
1/4 cup red wine vinegar
1 1/2 oz fresh basil leaves ( I think this was about a cup and a half, packed)
1/2 teas salt
1 1/2 teas cracked black pepper
1 cup olive oil
Blend all but the olive oil till smooth. Add oil in a small stream and blend till smooth
I could drink this stuff. I was putting it on everything, sandwiches, salads, EVERYTHING. Although the original recipe said it lasted for 3 days, I used it for at least a week. It made alot.