September 22, 2017
Bruschetta
8 roma tomatoes, chopped in cubes
1/3 cup red onions, minced
5 or 6 basil leaves, finely chopped
3 garlic cloves, minced
1/2 cup red wine vinegar
1/2 cup olive oil
1 loaf french baguette, cut in 1/4 inch slices (lightly toasted, optional)
Mix chopped tomatoes, onion, basil and garlic in medium sized mixing bowl. Add red wine and vinegar, mix well. Spread on bread slices. Serve!
Fall Market Salad
Greens of your choice: head of bibb or butter lettuce, spinach, arugula, etc
package of sprouts (sunflower, pea, radish, etc)
1 pint of muscadines, cut on halves (remove seed if desired)
1 package of Craisins
1 package crumbled or grated goat cheese of your choice
1 cup balsamic or raspberry vinaigrette
Handful of slivered almonds
Place servings of greens on individual plates. Top with onions, muscadines, Craisins, and cheese (in that order). Drizzle with dressing and serve.
Sauteed Vegetables
1 large white eggplant, peeled and diced
2 garlic cloves, minced
1-2 multicolored bell peppers, diced
1-2 multicolored banana peppers, diced
1 medium sweet potato, diced
1-2 summer squash, diced
1 Tbsp soy sauce, to taste
1-2 Tbsp brown sugar, to taste
1 Tbsp water
Add water to large saute pan. Add all cut vegetables, cover and steam at medium heat until cooked through but not mushy. Once water is boiling, add garlic, soy sauce and brown sugar. Serve with grain of choice (rice, quinoa, barley, etc) for main course or with chicken, beef or seafood as side dish.