Tuesday, May 17, 2005

Keri - May 2005

Keri Evans
1 c. fresh roma tomatoes, minced
1 T. fresh basil, chopped
1-2 cloves garlic, pressed
1 t. olive oil
Splash of balsamic vinegar
Salt and pepper to taste
Fresh mozzarella cheese, cubed (optional)*

Mix all together and allow to sit at room temperature for 1 hour or more. Pile mixture onto slices of French bread that have been brushed with olive oil and garlic and crisped under broiler.
You can add more or less of any of these ingredients. I don't think I really follow a recipe for this, just do whatever tastes good. I could eat this all day!

*Tip from Emily: If you don't want to buy a block of fresh mozzarella, you can always just cut up some string cheese. That way you only have to buy as much as you'll use! It’s not as good, but it works in a pinch!

Keri - May 2005


Green leaf lettuce
Olives, chopped
Red onions, chopped
Penne pasta, cooked
Garlic, salt and pepper
Parmesan cheese
Mozzarella cheese

Cook the pasta according to the package directions.
Then sauté it in a skillet with fresh garlic, salt, pepper and parmesan until it is brown and there's a coating on the pasta. Cool.
Then add all the other ingredients together and toss with cooled pasta.

There are not really any measurements for this salad. Add as much as you think tastes good! Can also add black beans, peppers, or whatever else you have in you refrigerator. It's good with all sorts of dressing, but poppy seed is my favorite!

3/4 c. white vinegar
1 1/2 T. red onion (can use white, but red makes it prettier)
1 1/2 t. poppy seed
1 1/2 c. oil (I usually use a little less)
3/4 c. sugar
1 1/2 t. salt
3/4 t. dry mustard (can substitute regular mustard if needed)

I usually blend it all up in the blender. For the onion, I quarter it and drop a chunk in. If you don't want to use a blender, just grate the red onion. This dressing is good on everything!