Archive | June, 2011

Gina’s Calamari Salad with Lemon and Parsley

19 Jun

Another great recipe by Gina!  This recipe is packed with flavor and a great light summer meal.  DH loved it!  I hope you enjoy!

Ingredients:
1/4 cup red onion, diced up
1 stick of celery, chopped into small pieces
1/2 cup roasted red peppers, chopped
1/4 cup fresh parsley, minced
1 garlic clove, chopped up
1 1/2 lemons
1 1/4 tsp red wine vinegar
salt and fresh pepper to taste
1 lb. fresh squid, tube and tentacles cleaned

Directions:
Rinse squid and slice tubes into 1/2 inch rings.  Leave the tentacles whole and set aside.  Prepare a bowl of water with ice.

In a medium bowl combine onion, garlic, celery, red peppers, parsley, lemon juice, vinegar, salt and fresh pepper.

Bring a medium pot filled with water and a pinch of salt to a boil.  Add calamari all at once and cook until tender yet cooked, about 1 minute.  Quickly drain once cooked and add to the ice bath until cool, about 4-5 minutes.

Combine squid with the salad and toss well.  Taste for salt and add additional seasonings and lemon juice if needed.  Cover and refrigerate for at least 1 hour.

Makes about 3.5 cups.

Recipe Source – http://www.skinnytaste.com/2011/06/chilled-calamari-salad-with-lemon-and.html

Tuscan Panzanella Salad

19 Jun

 

 

 

 

 

 

 

With the temperatures flirting with 90 degrees, I think it’s safe to say that summer is just about here!  The tomatoes this time of the year are so flavorful and abundant.  When the weather gets hot, I don’t like to eat something to heavy. So when my MIL invited us over this weekend for Father’s Day I volunteered to make a salad.  We had a lot of tomatoes on hand and I had never made a Panzanella Salad before, so I figured this was the best time to try it!  Well this salad is DELICIOUS!!  So easy to make, so flavorful, so yummy!

Ingredients:
2 large ripe tomatoes, cut into bite sized pieces
3 medium size vine ripe tomatoes, cut into bit sized pieces
1 medium cucumber, peeled and sliced into small pieces
1 small red onion, halved and thinly sliced
1 cup fresh basil leaves, torn into small pieces
1/2 cup EVOO, more to taste if needed
3 tablespoons balsamic vinaigrette, more to taste if needed
Sea Salt and Pepper
1-2 small Ciabatta sticks cut into small cube shape pieces (I used Garlic Ciabatta Sticks; yielded approximately 2 cups when cut up)

Directions:

In a large mixing bowl, combine the tomatoes, cucumber, onion, and torn basil.  Drizzle with the 1/2 cup olive oil, and the 3 tablespoons of balsamic vinaigrette and season with salt and pepper.  Toss well to coat evenly.

** Don’t add bread into the salad until you are ready to serve, as the bread will get a bit soggy over time from the liquid marinade **
Cut or tear the bread into bite sized pieces.  Place half of the bread in a wide shallow serving bowl.  Spoon on half of the tomato mixture.  Layer the remaining bread on top and then the remaining tomato mixture. 

Toss the salad, then taste and adjust the seasoning with salt and pepper, and vinaigrette.  If the bread is dry, add a little more olive oil.  Garnish the salad with a few basil leaves just before serving.

Adapted from Williams Sonoma; Essentials of Italian 2007