SEMI-DRIED CHERRY TOMATO & FREGOLA SALAD
2 pints Cherry Tomatoes- or more!
½ Cup Fregola Pasta, or other small pasta such as Orzo
½ Cup sliced Red Onion
2 Anaheim Peppers, green & red, sliced into thin rounds
½ Cup Kalamata Olives, pitted & sliced in half
2 Tablespoons Balsamic Vinegar
2 Tablespoons Olea Extra Virgin Olive Oil
Place Cherry Tomatoes onto a lined baking sheet and place in the oven for several hours. Rotate pans if using more than one, and gently shake the pan to roll the Tomatoes every hour. After 3 hours, turn the oven off and leave in the oven overnight.
Cook Pasta according to packet directions and be sure that it is cooked for a salad purpose, not al dente for a hot pasta dish! Combine all ingredients in a mixing bowl and toss together. Serve over chopped Romaine or Spinach leaves.
SALT-CURED GREEN BEANS
1 pound Green Beans
1 Tablespoon Sea Salt
1 inch piece fresh Ginger, minced (about 1 ½ Tablespoons)
2 Garlic Cloves, minced
2 Tablespoons Brown Sugar
¼ Cup Soy Sauce
Trim both ends of Green Beans and toss with Salt in a shallow bowl. Leave curing for 2 hours. Rinse off Salt and pat dry. Combine remaining ingredients in a small bowl, and then pour over Green Beans into a quart-size Ziploc bag and press out flat- this will enable you to turn the product periodically and ensure even marination. Place in the refrigerator overnight and turn occasionally. Serve with Fried Rice, Noodles or as a condiment with Sushi.
BROWN RICE AND FETA STUFFED PEPPERS
½ Cup Brown Rice, dry
6 Anaheim or Poblano Peppers
1 Cup Yellow Onion, diced
1 Jalapeno, de-seeded & diced
2 teaspoons minced Garlic
1 teaspoon dried Oregano
1/2 cup crumbled Feta Cheese
Bring a large pot of salted water to a boil and then cook Peppers for about 5 minutes to soften them. Remove from water and let cool. Meanwhile, cook Brown Rice according to packet directions- you will have about 1 – 1 ½ Cups cooked Rice. At this time, sauté Onions & Jalapeno over medium heat until lightly golden, about 6 minutes. Add in Garlic, Rice, Oregano & Feta Cheese and stir over meat for a minute. Set aside. Use a sharp knife to make an incision on one side of each Pepper from the stem to tip. Use a small teaspoon to remove some of the seeds. Stuff each with about a ¼ Cup of filling and place in an ovenproof dish. Sprinkle with Parmesan Cheese and bake for 20 minutes at 350F.
1 large Eggplant, about 1 pound
2 ounces grated Parmesan Cheese
3 ounces Breadcrumbs
1/3 Cup Grapeseed Oil
2 Garlic cloves
2 Tablespoons dried Parsley
1 teaspoon Salt & Pepper mix
Use a small sharp knife to top & tail Eggplant and remove the skin. Roughly chop and pulse in a food processor until finely & evenly chopped. Transfer Eggplant into a mixing bowl. Pour remaining ingredients into food processor and pulse until combined. Use a spatula to combine all ingredients together and pour into a greased loaf pan. Bake at 450F for 20 minutes, then reduce heat to 350F for a further 20 minutes. Check for doneness by inserting a thin knife- it should come out clean. When cooked, allow to rest for 10 minutes before running a knife around the edge and carefully removing from loaf pan. Serve at the table with a Roasted Tomato Sauce or Roasted Pepper Relish!