So I named this a galette, then you see the picture in a pie dish. A bit of a contradiction I know. I used phyllo this time instead of pie pastry. Phyllo being the temperamental floppy ingredient that it is I erred on the side of caution and used a pie dish. Chicken, I know…..
Summer’s bounty is still in full bloom and the tomatoes and cucumbers just keep coming in our garden. As much as I love salads I wanted to do something a little different. A fresh and healthy side dish or even as a main dish for a lunch, this is a fun easy and yummy dish to make!
2 cucumbers diced
4 small tomatoes or 2 large diced
8oz cream cheese
4 oz feta cheese
1/2 tsp oregano
1/4 c kalmata olives sliced
8 sheets phyllo dough and melted butter to coat
Lay sheet of phllyo across pie dish and brush with melted butter repeat four times. Layer 4 additional buttered sheets in opposite direction. Fold excess sheets up and brush with melted butter.
Bake at 375 for 12-15 minutes till brown and golden.
In a mixing bowl beat together cream cheese and feta and oregano. Spread over the bottom of the phyllo crust. In another mixing bowl combine tomatoes and cucumbers, and olives with a drizzle of olive oil and and salt and pepper to taste. Pour over the cream cheese filled phyllo crust. Serve immediately.
This was the Vegetarian dish that made my red meat crazed husband say these exact words,”I could give up meat if all veggie dishes taste like this. You have outdone yourself babe!” A compliment like this is better than receiving a Micheline Star!
1/4 cup olive oil
2 garlic cloves coarsely chopped
salt and pepper
1 red bell pepper
1 yellow bell pepper
1 bunch baby spinach washed drained and pat dried
1 cucumber sliced
2 tomatoes quartered
for the dressing
1/4 cup olive oil
1 large shallot or 1/8 red onion minced. (on this occasion I did not have a shallot so I used the red onion)
1 tbs champagne vinegar
1 tbs balsamic vinegar
1 tbs Dijon mustard
salt and pepper
12 kalmata olives chopped
1/8 c sliced pepperoncini’s chopped
Peel the eggplant and cut into 1/2″ slices. Place on paper towels and sprinkle a little salt on both sides. This will remove moisture and any bitter taste. Let sit for 30 min. Flip half way through.
To make grilling the peppers easier, slice off the top and make one slice down the middle. Open like a book and remove the seeds and veins.
In a mixing bowl whisk 1/4 cup olive oil, chopped garlic, pinch of salt and dash of pepper. Add eggplant and peppers and toss till coated. Grill on low heat with cover closed approx 5-7 minuets each side. Watch to make sure eggplant does not burn. Remove from grill and let cool to room temperature.
To make the dressing whisk together the remaining 1/4 cup olive oil, shallot/red onion, both vinegars,Dijon mustard, olives, pepperoncini, and salt and pepper,(1 tsp each). Slice the cooled eggplant and peppers. On a large serving platter plate up the spinach and add a dash of each salt and pepper. Layer the sliced grilled veggies across the top. Arrange the sliced cucumbers and quarterd tomatoes around the edge of the platter. Pour dressing evenly over entire salad!
A perfect Summer Vegetarian (even vegan) meal!!!!
The amounts you use will depend on how many salads you want to make. This was for my Father’s Day Luau and I made 6 Salads that day. So you can use as much or as little as you want!
Baby spinach leaves washed drained and pat dried
salt and pepper to taste
feta cheese crumbles (this photo does not show the cheese as my Dad does not like it. It was fathers day after all)
fresh sliced strawberries
sliced toasted almonds
In individual salad bowls fill 3/4’s of the way with the spinach, salt and pepper to taste, sprinkle the feta cheese, blueberries and sliced strawberries and then top with sliced almonds. The basic Vinegarette taste fantastic with this!
This is Cooking 101! Everyone must be able to master this simple but so very important staple. This can be used for green salads, pasta and potato salads, marinades and a basting sauce for grilling.
juice of 1 lemon
2 tbs Dijon Mustard
1/4 tsp salt
1/4 tsp pepper
1tbs dried oregano
2 tbs Champagne Vinegar (or white wine vinegar)
1/4 cup olive oil
Place in that order in a salad dressing carafe or mixing bowl, shake or whisk till combined. Chill at leat 30 minutes. This can be stored in the fridge for up to 3 days.
I am a fledgling vegetarian, although I can’t quite make the final leap and cut meat out all together I really do try to keep it to a minimum. So all summer long I am looking for fun and tasty salads that will keep me trim and fulfill my two ravenous boys! My husband and my step son, that lives with us, are always starving and want a full meal! I feel like this salad not only is healthy and light but it is also very filling!
1 bag fresh baby spinach washed drained and pat dried
4 baby carrots sliced, 2 Tbs Blue Cheese, 2 roma tomatoes sliced, 2 radishes sliced, 1/2 cucumber cubed, 2 hard-boiled eggs sliced.
1/2 an avocado sliced and 4 turkey bacon strips cooked cooled and chopped.
On a large serving platter place spinach to cover plate, then lay in a vertical lines across the spinach in order of ingredients 1-6 listed. Salt and Pepper to taste then lay avocado across the top in the center over the tomatoes, and pile bacon on top of avocado. Serve with your favorite dressing or you can make my Basic Vinaigrette
1/4 cup shredded sweetened coconut
1 small watermelon balled
1 pineapple cubed
1 can mandarin oranges drained
Layer 1/2 of watermelon, all the pineapple, the other 1 /2 of watermelon and bunch oranges on top. Sprinkle coconut.