Wingin’ It Wednesday: Tomato Mint Salad

LongJohn’s Nana, Mrs. Nice, has been coming into town to spend some time with him once a week so that I can do things that necessitate the use of both hands (in fact, she’s here right now so that I can use both hands to type this post – yay for Mrs. Nice, and grandparents everywhere!).

When she was here last I whipped up this salad of things that were in my fridge: normally when I make a tomato salad with feta I use balsamic vinegar and fresh basil but I didn’t have either of those so I went with a little twist, and I hope you like it.

Start with some tomatoes, naturally. I’m using grape tomatoes here but you can use whatever you have.

Then, finely chop up an onion. This is a shallot. A red onion would also be nice.

Nice and small. We want the IDEA of onion rather than holy-wow-there’s-a-lotta-onion-in-this.

Grab some mint. I grew this monstrosity from three stalks I got out of a box at the grocery store.

Crumble up some nice firm feta cheese.

Assemble!

I made a dressing out of grapeseed oil, honey, and a bit of lemon juice, and drizzled it over the whole shebang.

It was lovely!

Greek Baked Eggs

My brother and I take turns hosting a family brunch every second Sunday, and because both of our families are on tight schedules on Sundays (us with getting Gren exercised and tired prior to the brunch, and them with getting the General up and ready to go in time), it makes sense to prepare dishes that can be made ahead of time, or that can be cooked all at once, and also dishes that don’t require constant presence in the kitchen when we should be paying attention to the interactions between corgi and toddler. This one from Salted and Styled requires some focus and prior preparation but it’s very quick so you’re not in the kitchen for very long. The original recipe worked for 5 servings, but I upped mine to 8 so the measurements are approximate. Go with what looks good to you.

Start by cracking however many eggs you want into individual bowls. You’ll need to pour these quickly later so that’s why you’re doing this. Grab as well some fresh herbs from the garden: parsley, thyme, and oregano. I bet some sage would be tasty as well, and if you wanted to alter the flavour a little then you could maybe do a sage-savoury-chives combo or something like that. Chop up the herbs and set them aside for a minute. Grab a few handfuls of feta cheese and crumble that up as well.

Grab as well a handful of Kalamata olives, and chop those up (after removing the pits). Mix that with a little bit of minced garlic and some salt and pepper. Go easy on the salt though, as the olives and the feta are both pretty salty in their own right.

Now preheat your broiler and grab a large cast-iron skillet or wide, shallow baking dish. Dollop some butter in there as well as a few drops of heavy cream.

Heat the butter and cream either under the broiler or on the stovetop until bubbly.

Then working very quickly, slide in all your eggs.

Sprinkle with your herbs and olives.

Top with feta.

Shove that under the broiler until the eggs are cooked to your satisfaction (runny or hard, it’s up to you) – probably less than 5 minutes.

Serve straight from the pan with some buttered toast as a plate or for sopping up your yolks. Mmm!

Iceberg Wedge Salad

This is a quick way to give your salads a little structure.  I served mine at a buffet, so I plopped them into extra-large cupcake cups to make them portable.

Start with a crisp head of iceberg lettuce.

Chop off the stem.

Then divide the head into wedges.  I cut mine into 12 wedges that were quite thin.

Dice up a tomato.

Sprinkle that onto the wedges.

Crumble some feta (or use cheese curds, which I did last week).

Mince some chives.

Sprinkle both of those onto the wedges.

Add a drizzle of dressing.

And that’s it.  Simple and structural.

Made-up Macaroni Salad

Pasta salads are ideal for summer parties.  You can make them ahead of time and you don’t have to worry about heating up the house.  This one came together on the fly, as most of them tend to do.  I stuck with a reddish theme and it worked out.

Start with a bowl of cooked pasta.  I used cavatappi, or Scoobi-do pasta.

Chucked in a diced onion, tomatoes, garlic, red peppers, and green olives.

Then some fresh oregano, chives, and some cubed feta.

Then I decided to throw in a few bocconcini as well.  I also tossed in some tandoori spice and some Hungarian paprika for kick.

When you make a pasta salad, make a lot of dressing to go with it, because the pasta will absorb so much extra liquid.  The base of this one was olive oil, maple syrup, Tabasco, and rice vinegar.

As I said, make a lot.

Put half in now and then the other half right before you serve it.

TADA.

There was enough left over that I added some pasta sauce to it, topped it with cheese, and baked it into a casserole afterwards.  Waste not!

Watermelon and Feta Salad

Mrs. Nice made this delightful dish for us when we were over for lunch last week and it really hit the spot during that blasted heat wave. She learned it from a man at the grocery store who had been setting out samples and she was immediately hooked.  After tasting it, so was I, and so I made it for a further lunch (on my family’s side) the following weekend.

A note in advance: keep all your ingredients chilled and separate until just before serving or everything will go mushy.

Start with a decently-sized seedless watermelon (or mostly seedless, as was the case here).

Crack that puppy open by cutting off the ends and paring off the rest of the rind.

Cut it into slices and then chop those up into cubes and chuck them in a large bowl.

Chop up as well a large red onion.  That can be pitched into the bowl as well.  You might want to start tossing the ingredients together with your hands so you don’t destroy the watermelon.

Grab yourself a bunch of fresh mint.

Pull off the leaves and chop those up finely as well.

Sprinkle those over your watermelon.

Finally, haul over a good-sized hunk of firm feta cheese and cut that up as finely or as coarsely as you like.

Dump that in the salad as well and toss to mix it all up.

Juice a lime and pour the juice into a bowl.

Add in about 1 tablespoon (a glop) olive oil and whisk to emulsify.

Drizzle that over your salad and eat it all up!

Tofu Feature Month: Roasted Vegetable Lasagna

Today we are going to use tofu to replace ricotta cheese in a healthy and hearty lasagna.  This recipe makes for 2 dishes of pasta, so you can freeze one and then thaw it for cooking at a later date.

Start with your roasting vegetables.  Preheat your oven to 450°F.

Slice up 2 Italian eggplants (or one small regular one), 1 zucchini, and 2 red peppers.

Make the pieces relatively small so you don’t have to cut them up too much when you eat them.

Plop those in a roasting pan and drizzle lightly with olive oil.  Toss thoroughly and roast for about 20-30 minutes, stirring about halfway through, until everything is tender and fragrant.  Reduce the heat of the oven to 350°F if you are planning on cooking your lasagna right away.

Next, chop up about half a large yellow onion, and about a dozen mushrooms.  Sauté those suckers in a large saucepan with a wee bit of olive oil until they are tender as well.

Add the roasted vegetables and stir them around.

Pour in 2 jars tomato-based pasta sauce and mix that around to warm everything up.  I only used one jar of sauce in this recipe and didn’t have quite enough sauce to cover everything, so I definitely recommend two jars.  Add in a bit of fresh basil, too,  if you’ve got it.

Thaw 1 500g package of frozen spinach.

Add to that 2 packages soft tofu (or firm silken tofu) and squish it around.

I puréed about half of it in a blender for a creamier texture.

Season with salt and pepper. Shoulda used a bigger bowl …

Now, line the bottom of your oblong casserole dishes with noodles.  I use the no-cook lasagna because it’s less of a pain in the butt, and with the size of my dishes, each casserole will take 9 noodles.  Spread on a generous layer of the roasted vegetables in tomato sauce (I had to be sparing, because I only used the one jar of sauce).

Add another layer of noodles, then a heaping of the tofu/spinach mixture. Use half the stuff for each casserole.

More noodles.  The rest of your tomato sauce.  Try to cover all the noodles so they don’t dry out while baking.  Obviously, that’s not what happened here.  But what can you do?  I learned from my mistakes.

For a little extra flavour, feel free to top the lasagna with a handful of crumbled feta cheese.

Bake at 350°F for about 30-40 minutes, or until the top of the lasagna is all nice and bubbly.  Some lasagna advocates recommend covering the casserole and then uncovering it in the last ten minutes to crispen it up, but I’ve found that’s only helpful if you are working from a frozen casserole.  If you plan to freeze this lasagna and eat it later, I suggest you let it thaw completely before cooking.

Now you can eat it.  Comfort food that won’t kill you.  Genius. Though it probably would have been a better choice NOT to eat it with garlic bread.