Caprese Salad
Two 8-inch balls of fresh mozzarella usually packaged in brine solution and drained
Two pounds of fresh tomatoes- your type choice of what you have available
Sea salt
Freshly ground white pepper- black will do if you do not have white.
3-4 Tbsp. Extra Virgin Olive Oil
2 tsp. Balsamic vinegar
A fistful of fresh basil leaves
Drain the mozzarella and let sit on paper towel for 15-20 minutes. Slice into ¼ inch slices and place back on paper towel to further drain. Using a serrated knife, slice the tomatoes ahead of time and allow them to drain of their liquid before assembling as previously mentioned and only use the middle cuts. Save the ends for eating as you are preparing with a sprinkle of salt and dollop of mayo.
Start with a tomato on a serving platter and alternate overlapping the cheese and the tomatoes to make a round wreath or whatever the shape of your platter. Intersperse some whole basil leaves between the layering’s and then place a few on top of the salad. Mix and stir together the oil and the vinegar and drizzle the mixture over the cheese and tomatoes. Let sit for 5-10 minutes to have the cheese and tomatoes absorb the oil/vinegar dressing and then before serving sprinkle some salt over the salad.
Salting ahead usually will cause more liquid to drain and that makes an unsightly appearance on the serving plate. Served family style or can be plated individually.
Should serve 6 people.
Corn and Zucchini Fritters
2 cups of coarsely grated zucchini or yellow squash
3 cups of fresh corn cut from cob – if using frozen thaw and drain it before using
¾ cup whole wheat flour
1 ½ tsp. baking powder
1 tsp. chopped fresh basil- ½ tsp. if using dried
1 small onion FINELY chopped
2 large eggs
½ cup of milk or half and half
¾ cup shredded parmesan cheese- or another of your choice
1 tsp. salt
½ tsp. freshly ground pepper
Vegetable or olive oil for sauteing
Begin by tossing your grated zucchini/ squash in a bowl with a half teaspoon of the salt and then let drain for 15 minutes or so in a sieve / colander to remove excess water. After letting sit and draining off the water, spread on a paper towel or kitchen cloth and roll up. This is to remove excess moisture from the squash.
In a medium sized bowl whisk the flour, baking powder, basil, and the rest of the salt and the pepper. Add the milk/ half and half, egg, onion and whisk until just incorporated. To that, add the squash, corn, and cheese and stir all until it is well combined. If it appears to not be like a thicker pancake batter, add a bit more flour and stir well.
Over medium heat on the stove, place 2 or 3 tablespoons of your oil into the hot pan. Remember: hot pan / cold oil, food won’t stick! When oil starts to shimmer, put about ¼ cup of the mixture into small pancake size portions and let cook for 3 or 4 minutes. Flip and cook for another 3 to 4 minutes on the other side. Remove from pan and place on a paper towel to drain while you are fixing the rest of the batch. That absorbs the excess oil from cooking. They can be eaten at room temperature or given 30 seconds in a microwave to warm up after sitting on a paper towel to drain.
Should make 12 fritters depending on the size you make them.
Grilled Salmon Steaks
6-8 ounce skin-on salmon fillets
4 TBS extra virgin olive oil
Kosher or Pink Sea salt
Freshly ground black pepper
2 TBS balsamic vinegar
2 tsp. grainy mustard
Smoked paprika
Chopped flat leaf parsley for garnish
Your grill should be preheated to register at 400 to 450 degrees. Brush both sides of the salmon- especially the skinless side- with half of your olive oil. Sprinkle with salt and pepper. Mix together the balsamic vinegar, the two tablespoons of olive oil, mustard and smoked paprika and set liquid aside.
When the grill has reached proper temperature, oil generously the grates and place salmon skin side down not directly over the flames. Brush the skinless side generously with the liquid oil/ vinegar mixture. Cover the grill and let cook for about 5 minutes. Oil another section of the cleaned grill and flip the salmon over and place on this clean part of the grill, brush grilled side with the marinade and let cook with open cover for 2 to 4 minutes depending on your level of being grilled.
Remove from grill and let sit for a minute or two before serving to retain the juicy flesh meat.
Garnish with your chopped flat leaf parsley and provide salt at the table if so desired.
Lemon Creme Trifle
2 packages of dried ladyfingers
3 cups low fat Greek yogurt
1 ½ cup low fat cottage cheese
½ cup fresh lemon juice
1 large box of sugar free lemon Jello- can use orange
2 cups light / low fat/ sugar free topping (Cool Whip)
Blend the cottage cheese in a processor or blender until smooth. Mix the smooth cottage cheese with your yogurt and the dry Jello powder. Fold in the whipped topping and chill for thirty minutes or so. While the lemon filling is chilling, take your ladyfingers and brush them with the lemon juice and place a layer in the bottom of a trifle bowl.
Cover the ladyfingers with the chilled lemon filling and then add another layer of lemon brushed ladyfingers on top of the filling.
Add another layer of the lemon and keep going until you run out of either or both. You should get 3 or 4 layers of ladyfingers and filling. When all assembled, cover with plastic wrap and refrigerate.
Take out of the refrigerator when serving your entrée so the lemon flavor has a chance to warm up some and enjoy with a cup of coffee or tea as an end of the meal treat.