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Mediterranean Chopped Salad with Tomatoes, Peppers, Feta and Basil
Mediterranean Chopped Salad with Tomatoes, Peppers, Feta and Basil
Place onions in a small bowl and cover with cold water. Set aside. Combine tomatoes and peppers in a colander set over a bowl and season with 1/2 teaspoon kosher salt and a few grinds black pepper. Allow to rest at room temperature for 20 minutes. You should end up with about 2 tablespoons juice in the bowl. If excess juice is collected, discard all but 2 tablespoons.
Add mustard and vinegar to vegetable juices. Slowly whisk in olive oil. Add tomatoes, peppers, cheese, drained onions, and basil to bowl and toss to combine. Season to taste with salt and pepper and serve.
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Tomato and Mozzarella Quesadillas with Basil
Tomato and Mozzarella Quesadillas with Basil
Heat grill to medium. Place 4 of the tortillas on a cutting board and top with the mozzarella and tomatoes, leaving a 1-inch border.
Season with ½ teaspoon of the salt and the pepper and top with the remaining tortillas.
In a medium bowl, combine the basil, pine nuts, oil, and remaining salt; set aside.
Cook the quesadillas around the perimeter of the grill until the cheese melts and the tortillas are crisp and golden, about 2 minutes per side.
Immediately cut the quesadillas into wedges and serve with the basil salad.
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Risotto with Scallions, Mushrooms and Spinach, Chard or Kale
Risotto with Scallions, Mushrooms and Spinach, Chard or Kale
Heat 2 tablespoons oil in a large skillet over medium heat. Add the onion, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until tender, 6 to 8 minutes. Stir in the garlic and cook for 1 minute.
Add the rice and cook, stirring, for 1 minute. Add the wine and simmer until absorbed, 3 to 5 minutes. Add the broth and simmer, stirring occasionally, until the rice is tender and creamy and the broth has been absorbed, 18 to 20 minutes. Stir in the Romano.
Meanwhile, heat the remaining 2 tablespoons oil in a second large skillet over medium-high heat. Add the mushrooms, season with 1/4 teaspoon each salt and pepper and cook, tossing occasionally, until golden brown and tender, about 5 minutes. Fold the mushrooms into the risotto along with the spinach and scallions. Top with additional Romano, if desired.
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