Marinated Summer Salad


Marinated Summer Salad

Marinated Summer Salad

The original version of this recipe came from my dear friend, Gail.  It was originally a marinated slaw which is absolutely fabulous!!!  I have used it for slaw but now that all the fresh peppers, tomatoes, and cucumbers are flourishing in the garden, this has been a regular at our table.  I have cut the marinade in half and replaced the cup of sugar with 2 small packets of Splenda.  Take this marinade and any vegetable that suits you…  it will be delicious!!!


Salad Ingredients Lists:

2 1/2  – 3 cups tomatoes, small diced… If using the cherry tomatoes, just cut them in half

3 small cucumbers, peeled and quartered

6 – 8 peppers of your choice…. hot, sweet, mild, spicey…What’s in your garden?  Just       seed and devein!

1/2 purple onion, sliced VERY thin



1 cup white vinegar

1/2 cup canola oil

1/2 cup water

2 small packets Splenda

Kosher salt and coarse ground black pepper to taste


Put all of the vegetables along with the marinade in a 2 1/2 qt container with a tight fitting lid.  Mix very well.  Refrigerate for 4 – 6 hours, Stirring and mixing frequently.  Serve and Enjoy!!!


Gail’s Original Recipe:

2 cups white vinegar

1 cup vegetable oil

1 cup sugar

1 cup water

salt and pepper to taste

Layered Eggplant & Tomato Casserole

With the abundance of Fresh Eggplant and Tomatoes in our garden right now, this was a great recipe to cook.  It is loaded with aromatic spices that make the kitchen smell SO good!!!

Layered Eggplant & Tomato Casserole

Layered Eggplant & Tomato Casserole

 Layered Eggplant and Tomato Casserole 

      I’m not really sure what to call this dish.  I had a recipe saved on my computer about a year ago… but after a hard drive crash and scouring through pages and pages of saved recipes…  I decided to do my best by creating it from memory.  I have to say that we had it last night for dinner and it was absolutely delicious!!!

Ingredients list:

5  Ichiban eggplant, medium sliced on the diagonal

Olive oil spray

Kosher salt and fresh cracked pepper

1 whole pod of garlic, chopped fine

1/4 cup white wine

2 cups chicken stock (I used some home made stock that I put in the freezer about a    month ago.)

2 teaspoons mild curry powder (Or you could use hot if you would like more spice)

2 teaspoons turmeric

1 1/2 teaspoons mild paprika

3  tablespoons of tomato paste

4 medium to large vine ripe tomatoes, sliced medium thickness

3/4 of a cup chopped fresh cilantro

1 cup of Greek yogurt

1 1/2 teaspoons garlic salt

1/4 cup of milk or more.  This is for thinning the sauce that goes on top, so you may     need more depending on the desired consistency.

Cooking Instructions:

Line two baking sheets with aluminum foil.  Spread the sliced eggplant out evenly among the two baking sheets.  Lightly spray the eggplant with the olive oil spray and lightly salt-and-pepper. Place each baking sheet under the boiler for about 2 1/2 to 3 minutes or until slightly golden.  Do this on each side.  I had to broil mine in batches.  It just depends on the size of your oven.  Set the eggplant aside until ready to use.  After broiling the eggplant preheat your oven to 425°.

In a medium-size skillet, heat 2 tablespoons of olive oil over high heat.  Add the garlic and sauté for about a minute.  Continue to stir so the garlic doesn’t burn.  Carefully pour in the white wine and mix well with the garlic.  Add in the curry powder, turmeric, and paprika.  Blend well.  Add the chicken stock and tomato paste.  When everything has blended turn the heat to low and cook until the sauce has thickened.  Your kitchen should be smelling really good right about now!!!!  I love the smell of curry powder!!!  Remove the sauce from the heat.

Spoon in about 1/3 of the sauce into a 9 x 12 baking dish.  Evenly layer in 1/2 of the broiled eggplant.  Sprinkle the eggplant with 1/2 of the chopped cilantro.  Now, layer in 1/2 of the sliced tomatoes.  Starting again with the sauce, repeat with another  layer of the eggplant, cilantro, and tomatoes and ending with the remaining sauce on top.  Save some of the cilantro so you can have some to sprinkle on the top for garnish.  Cover the dish with aluminum foil.  Place the baking dish on a baking sheet just in case any of the liquid bubbles out while cooking (you will thank yourself when it is time to clean your oven).  Place it in the oven and cook for about 35 to 40 minutes or until the casserole is bubbling around the edges.  While the eggplant is cooking make the yogurt sauce by mixing the yogurt and garlic salt in a small mixing bowl and whisking in the milk until it reaches the desired consistancy.  Remove the aluminum foil from the casserole dish and sprinkle with remaining cilantro.  Cut into serving sizes and drizzle each serving with the yogurt sauce.  We had this as a side dish to roasted lamb and I can’t tell you how delicious it was!!!  However, this dish is hearty and could easily be served as a meatless entree’.  Hope you enjoy!!!!!

Cappellini Pomodoro

Capellini Pomodoro,

Fresh, Delicious, Simple Recipe

There simply could not be a more perfect recipe to cook when fresh tomatoes are in season.  And simple is the keyword here!!!    I think that is what gives this dish it’s wonderful flavor.

Ingredients list:

One 13.5 ounce package of angel hair pasta cooked according to package directions

Exactly one cup of cut in half fresh cherry tomatoes

2 tablespoons extra virgin olive oil

Four cloves of fresh garlic, finely chopped

1/4 cup white wine

1/4 cup of finely chopped fresh basil

1/2 cup of finely grated fresh Parmesan cheese

Kosher salt and fresh cracked pepper to taste

In a medium-size pot heat the olive oil over high heat.  When the oil is hot add the tomatoes and let them simmer for about three minutes, continually stirring.  Add  the garlic and continue to simmer for about another minute.  Pour in the wine and continue to simmer.  You want the tomatoes to cook down but you also want them to still have some texture.  This is going to take about three more minutes.  When the tomatoes Are at the right consistency stir in the cooked pasta.  Add in the basil and Parmesan cheese.   Salt and pepper to taste.  Mix all of the ingredients up really good!!!  You want all those tomatoes and really good juices to get in there and coat that pasta!