The Purloined Recipe

Red tomatoes, white potatoes, green olives and capers.

Serves 4-5

1 1/2 pounds red or white potatoes, all about the same size
2 large ripe tomatoes (select firm ones that will not fall apart when cut)
1/4 cup finely chopped red onion
1/2 cup pitted green olives, coarsely chopped
2 Tablespoons capers
1 large clove garlic, finely minced
1/4 cup olive oil
1/4 cup wine vinegar
Salt and pepper to taste

Boil potatoes in simmering water until just tender for 20-30 minutes depending upon the size of the potatoes. Drain and allow to cool.

Peel, and cut into 1-inch pieces. Core tomatoes and cut into 1-inch chunks.

In a large bowl combine potatoes, tomatoes, onion, olives, capers and garlic.

Add olive oil, vinegar, salt and pepper and toss to mix. Serve chilled or at room temperature. Keeps refrigerated up to 5 days.

garlic, onions, potatoes, Recipes By Ingredient, salads, The Recipes, tomatoes

from Molly Beverly

4 generous servings

3 Tablespoons white wine vinegar
1 Tablespoon lemon juice
Grated rind of 1 lemon
2 Tablespoons finely minced fresh oregano
OR 2 teaspoons dried Mexican oregano (in the cellophane packages with Mexican spices)
2 Tablespoons drained capers
1 Tablespoon kosher salt
1 1/2 teaspoons black pepper
3/4 cup extra virgin olive oil
2 large white onions, sliced into 1/4-inch rounds
1 1/2 pounds small red potatoes (For the last catering job I modified this to 1 onion and 2 pounds potatoes)
3 Tablespoons minced parsley mixed with 1/2 Tablespoon grated lemon rind, for garnish

In a large bowl combine vinegar, lemon juice and rind, oregano, capers, salt and pepper. Whisk in olive oil. Add onion slices and mix well.

Bring a large pot of salted water to a boil. Add potatoes and boil until just tender.

Drain. Rinse in cool water, and while still warm, slice 1/4 inch thick. Add to dressing and toss gently to coat with dressing. Cool to room temperature.

Garnish with parsley and lemon rind.

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Serves 4

2 large red bell peppers
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground black pepper
6 ounces aged goat cheese
1 small head lettuce, such as red leaf or Bibb

1. Heat grill to high. Roast red peppers on grill until charred, turning as each side blackens. Transfer to a large bowl, and cover with plastic wrap. Let stand until cool enough to handle, about 15 minutes. Using paper towels, peel off blackened skin.
2. Lay peppers flat on a clean work surface. Using a sharp paring knife, cut open peppers and remove seeds and ribs. Slice into ½-inch-wide strips. Drizzle with 1 tablespoon oil, and season with salt and black pepper; set aside.
3. Slice goat cheese into four pieces, and place directly on grill. Heat, covered, until cheese starts to soften and melt. Remove from grill.
4. Place one piece on each serving plate. Arrange lettuce leaves next to cheese on each plate. Drizzle greens and cheese with remaining tablespoon oil; season lightly with salt and black pepper. Divide reserved peppers among plates; serve immediately.

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Serves 8

1 pound spinach, cleaned and dried
1 cup dried figs, quartered
1 small Jicama cut in julienne strips
1 red bell pepper seeded and cut in thin strips

Dressing:

2 Tablespoons balsamic vinegar
1 jalapeno chili, minced
1/2 teaspoon minced garlic
1/4 cup olive oil
Salt & pepper to taste
Whisk together dressing ingredients.

When ready to serve–

Toss spinach in a bowl with half the dressing and arrange on plates. Toss figs and Jicama together with remaining dressing and place on top of spinach.

Garnish with red pepper strips and drizzle with remaining dressing.

Orange Variation:

Substitute oranges for figs. Cut through the skin and outer membrane of the orange. Slice orange and cut into quarters.

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Makes 6 servings

6 slices bacon
3 Tbsp red wine vinegar
1 Tbsp lemon juice
2 Tbsp water
2 tsp sugar
½ tsp ground black pepper
8 c. leaf lettuce, washed, dried and torn into pieces
6 green onions, thinly sliced
1 hard cooked egg, optional
8 radishes, thinly sliced, optional

1. Cook bacon over medium high heat until evenly brown. Remove from skillet, crumble and set aside. Reserve drippings.
2. Combine lettuce and green onions in large bowl.
3. To the hot bacon drippings, add vinegar, lemon juice, water, sugar and pepper. Stir over medium heat until hot and sugar is dissolved.
4. Add warm dressing and toss to evenly coat. Sprinkle with bacon. If desired, garnish with egg and radishes. Serve immediately.

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In a salad bowl add:
1 bunch kale remove stems by tearing off kale
1/4 cup extra virgin olive oil
1/4 cup honey
1 clove garlic minced
1/2 cup raisins
2 Tbsp. pine nuts

Use clean hands and massage ingredients for 5 minutes. By doing this, the kale softens and flavors blend together. You can also add sliced up fresh fruit once you are finished massaging, strawberries work great.

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Serves 4

5 oz. Arugula, cleaned and chilled
1 oz. fresh Spinach
4 tomatoes
1/4 lb. of mozzarella, fresh sliced
1/4 cup of walnut pieces or halves, toasted
1/8 cup olive oil
1/8 cup walnut oil (optional)
1/16 cup balsamic vinegar

Arrange the arugula and spinach on a platter or individual salad plates. Place the sliced tomatoes and mozzarella overlapping slightly. Sprinkle with salt and pepper, then add the correct amount of vinaigrette and garnish with walnuts

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from Danielle Adams

1 bunch of Arugula
4 Slices or more of Prosciutto – chopped
½ Red Onion Sliced Paper Thin
1 Container of Baby Tomatoes – mixed variety is best

For Dressing:

1 Meyer Lemon – you may have to look in the specialty section for this
1 cup olive oil
1 teaspoon Dijon mustard
1 teaspoon kosher salt
1 teaspoon turbinado sugar
1/2 teaspoon fresh ground black pepper

Assemble the salad using the first ingredients – toss all ingredients. Zest the Meyer Lemon and juice it also. Then add the lemon juice with the rest of the dressing ingredients and pour over the salad – use as little or as much as you prefer. It’s a perfect simple summer salad!

Note: This dressing makes a great marinade for grilled asparagus and blanched green beans too!

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1 pound tender green beans, trimmed and cut on the diagonal
1 large fennel bulb, about 1 pound
2 Tablespoons virgin olive oil
3 Tablespoons lemon juice
2 Tablespoons water
1 flat anchovy fillet, minced
1 garlic clove, peeled and minced
Coarse salt to taste
1/4 cup black olives, pitted and quartered
Freshly ground pepper

Blanch green beans in an abundant amount of boiling salted water until they are tender, yet still crisp, about 10 minutes. Drain and refresh under cold running water. Shake dry.

Trim the stalks off the fennel bulb and cut away any tough outer leaves. Slice fennel into thin strips, leaving the core behind.

To make dressing combine olive oil, lemon juice, water, anchovy, garlic, and salt in a large bowl. When ready to serve toss the fennel and green beans in the dressing. Sprinkle the olives and grind the pepper over the top.

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Serves 6

All the nightshades are braised together in a sauce of basil and cilantro, two herbs that are quite possibly even better in combination than they are separately. Serve warm or at room temperature with a spoonful of garlic-infused yogurt or a wedge of lemon.

Sea salt and freshly ground pepper
1½ pounds Yellow Finn, Russian Banana, or other waxy potatoes
2 large peppers, red and/or yellow bells or cubanelles
vegetable oil
1 cup packed basil leaves
1 cup packed cilantro leaves
3 large garlic cloves
3 tablespoons olive oil
½ teaspoon roasted ground cumin
2 large onions, peeled and cut into eighths, or 16 very small onions
1 pound short oblong eggplants, such as Ichiban, quartered lengthwise
2 or 3 large meaty red tomatoes peeled, seeded, and diced
1½ cups cooked chickpeas (1 15-ounce can, rinsed)

Preheat the broiler. Bring 6 cups water to a boil and add 1 teaspoon salt. Slice the potatoes lengthwise about ½ inch thick, boil them for 5 minutes, and drain. Halve the peppers lengthwise, press to flatten them, then brush with vegetable oil. Broil, cut side down, on a baking sheet until blistered but not charred. Stack them on top of one another and set aside to steam. When cool, remove the skins and cut the pieces in half. Set the oven temperature at 350°F.

Coarsely chop the basil, cilantro, and garlic, then puree in a small food processor with olive oil, cumin and ½ teaspoon salt.

Toss all the vegetables with 1 teaspoon salt, some freshly ground pepper, and the herb mixture. Using your hands, rub the herb mixture into the vegetables, especially the eggplant, then add the chickpeas and toss once more. Transfer everything to an earthenware gratin dish. Rinse out the herb container with ½ cup water and pour it over all Cover the gratin dish tightly with foil and bake until tender, about 1½ hours. Remove the foil, brush the exposed vegetables with the juices, and bake for 20 minutes more. Let cool for at least 10 minutes before serving.

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