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Summer Recipes

Caprese salad with heirloom tomatoes; recipe below. (photos by Jill Greenberg)

Step away from your oven and avoid the stove. These recipes have fewer than 10 ingredients and will keep you nourished and cool. Once you have cooked with fresh ingredients, it will be hard to go back to cans and frozen options. Let these recipes inspire you to plant a garden of your own; perhaps start small with an herb garden. The champagne salad dressing recipe provided by the newly opened harborfront restaurant, Liberty Hound, is not to be missed. It provides a creamy texture although it is actually a vinaigrette…

Caprese Salad with Heirloom Tomatoes

Serves 4-6

1 pint heirloom cherry tomatoes, halved and quartered
1 8-oz ball of fresh mozzarella cheese, drained, cubed
1 small handful of fresh basil, chopped
1 tbsp olive oil
2 tsps balsamic vinegar
Freshly ground black pepper and garlic salt to taste

Wash the tomatoes and cut into halves and quarters depending on size. Drain and chop the mozzarella cheese into cubes. Chop the fresh basil. Combined tomatoes, mozzarella, and basil in a large bowl. Drizzle with olive oil and balsamic vinaigrette. Season to taste with pepper and garlic salt. Toss lightly to combine.

Apple Cheddar Slices

Serves 2

2 apples (Granny Smith preferred)
1 block of cheddar cheese (smoked apple cheddar preferred)
Chives to taste (about 1⁄2 tbsp.)
2 tbsps mustard (champagne mustard preferred)
2 tbsps sour cream
2 tsp mayonnaise

Wash apples. Using a mandolin slicer or a knife, slice apple and cheddar into equal sized slices. Chop chives. Set aside. In a small bowl mix mustard, sour cream, and mayo to make topping. Arrange apple slices on plate and top with cheddar slices, a dab of the topping, and evenly distribute sprinkles of chives.

Baby Zucchini Salad with Champagne dressing from Liberty Hound

Serves 4

5 baby zucchini, sliced thinly

1⁄2 red onion, sliced thin
1 red bell pepper, diced
1⁄4 cup garlic, chopped
1⁄4 cup shallots, chopped
1 tbsp fresh picked thyme
1 quart champagne vinegar
2 quarts blended olive oil
Freshly ground black pepper and garlic salt to taste

Wash the zucchini, onion, bell pepper, garlic, and shallots. Slice the zucchini and onion (with a mandolin slicer or by hand), dice the bell pepper, and chop the garlic and shallots. Place the garlic, shallots, thyme, champagne vinegar, olive oil, salt, and pepper in a blender to emulsify to make the dressing. Toss the zucchini, red onion, and bell pepper together in a large bowl and drizzle with the dressing. Season with salt and pepper to taste.

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