Sunday, July 15, 2012

Girls Weekend Food

Got home from another great girls weekend a little while ago.  Had some pretty awesome meals this weekend. (Thanks Becca!!)  Just so I won't lose them, here's the recipes:

Greek Herb Panzanella

Good Olive Oil
1 small french bread cut into 1 inch cubes
1 cucumber
1 red bell pepper
1 yellow bell pepper
1 pint cherry or grape tomatoes halved
1/2 red onion chopped
1/2 pound feta cheese
1/2 cup olives (we skipped)
2 Tbs Fresh Oregano
2 Tbs Fresh Rosemary

For the vinaigrette
2 cloves garlic, minced
1/2 teaspoon Dijon Mustard
1/4 good red wine vinegar (we used balsamic)
1 teaspoon salt
1/2 teaspood freshly ground black pepper
1/2 cup good olive oil

Heat 3 Tbsp olive oil in a large saute pan. Add the bread cubes and sprinkle with salt, oregano and rosemary; cook over low to medium heat, tossing frequently for 5-10 minutes, until nicely browned. Add more olive oil as needed.

Place cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl.

For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, 1 teaspoon salt and the pepper in a small bowl. while still whisking add the olive oil and make an emulsion. pour the vinaigrette over the vegetables. Add the feta, olives and bread cubes and mix together lightly. Set aside for 30 minutes for the flavors to blend. Serve at room temperature.

Mango Salsa

1 mango - peeled, seeded and chopped
1/4 cup chopped red bell pepper
1 green onion chopped
2 tbsp cilantro
1 jalapeno pepper finely chopped
2 tbsp lime juice
1 tbsp lemon juice
1 chopped cucumber

Combine all, sit 30 minutes before serving.

Black Bean and Corn Salsa

1 can black beans (rinsed and drained)
1 cup frozen corn (thawed)
1/2 cup chopped red bell pepper
1/2 cup fresh cilantro
3 tbsp lime juice
8 small green onions
2 tbsp balsamic vinegar
1/2 tsp salt
1/2 tsp ground cumin

Mix all of the above well. Chill before serving.

No comments:

Post a Comment