Fresh Garden Tomato and Basil Salad with Fresh Mozzarella

 The tomatoes in our garden are beginning to ripen.  One of my favorite things to do with them is to make this fresh tomato, basil and mozzarella salad.  It works well as an accompaniment with any Italian dish.  I just enjoy eating it a luncheon entree.  A nice piece of warm, crusty Italian bread would be a great accompaniment with this dish.


Ingredients:

1½ lbs. Roma tomatoes
fresh basil, rinsed and dried
16oz. fresh whole-milk mozzarella
2 t. sugar
½ c. red wine vinegar
3/4 c. extra virgin olive oil
salt and pepper, to taste

Rinse tomatoes and allow to dry completely.  Using a sharp knife, quarter tomatoes and place in a large bowl.

Cut mozzarella cheese into small cubes.

 Tear basil leaves into the tomatoes and cheese.
 

Add salt and pepper, to taste.

 

In a small bowl, add vinegar and sugar and stir with a whisk.  Slowly drizzle in olive oil, using the whisk to make an emulsified mixture.  Taste and adjust season according to your liking.

Pour dressing over tomatoes, mozzarella and basil; toss gently and serve.

Zucchini Cobbler

When you've just about exhausted all possibilities of what to do with all of that zucchini, here is another idea for its use.  You just might fool your family or friends into thinking that this is an apple cobbler.  It is a little time consuming, but the results are delicious.  I hope you'll try it!



Ingredients (Zucchini filling):

8 c. zucchini (peeled, chopped, and seeds removed)
2/3 c. fresh lemon juice (about 3½ lemons)
1 c. white sugar
1 t. ground cinnamon
½ t. ground nutmeg

 

 
Peel skins from zucchini and remove ends.  Split zucchini in half, then into quarters; remove seeds from each quarter.  Cut into small dice.

Juice lemons to yield 2/3 cup.  Be sure to strain seeds from juice.

 

In a large saucepan, add zucchini, lemon juice, sugar, cinnamon, and nutmeg.  Over medium heat, cook for 15-20 minutes or until zucchini is tender.  Remove from heat.


Ingredients (Crust):

4 c. all-purpose flour
2 c. white sugar
1½ c. (3 sticks) butter, chilled
1 t. cinnamon

 

In a large bowl, add flour and sugar; mix to combine.  Add butter and mix with pastry blender or your hands until the mixture resembles coarse crumbs.

 
Remove ½ c. of the butter/flour mixture and add to the zucchini mixture (this will help to thicken the zucchini mixture).  Allow to cool slightly.

 

Grease a 10x15 inch baking pan.  Remove half of the left over crumb mixture and press into the bottom of the baking pan.  Add cooled zucchini mixture and spread evenly.

Using the rest of the crumb mixture, sprinkle liberally over the zucchini mixture and lightly press down with your hand, to form a top crust.  Sprinkle 1 t. ground cinnamon on top of crust mixture.

Preheat oven to 375º and bake for 35-40 minutes, or until top is golden.  Serve warm or cold.

Oven Baked Potato Wedges

 Pictured served with Crab Cakes


Ingredients:


3 large russet baking potatoes, scrubbed
¼ c. olive oil
2 T. dried marjoram
1 T. paprika
salt and pepper, to taste

 

Scrub and wash potatoes and allow to dry.  Cut each potato into half, then cut each half into quarters, lengthwise.  Place in large Ziploc bag.  Add olive oil, marjoram, paprika, salt and pepper.  Close bag and shake to coat potatoes with mixture.

Remove from bag and place on a cooking sheet.  Preheat oven to 400º.  Bake for 30 minutes, turning once or until potatoes are crispy on both sides.

Yield: 4 people

Confetti Crab Cakes with Dill Lemon Sauce

Ingredients:

3 T. butter
2 green onions, finely chopped
3 T. bell pepper, finely chopped (red, green, yellow)
2 cloves garlic
3 T. heavy cream
1 T. dijon mustard
¼ t. cayenne pepper
1 c. panko breadcrumbs
2 eggs, slightly beaten
1 t. fresh parsley, minced
1 lb. white or claw crab meat, picked free of shell
¼ c. Parmesan cheese, grated
3 T. olive oil
salt and pepper, to taste

 

 
Melt 1 T. butter in a heavy skillet, over medium heat.  Sauté onions, bell peppers, and garlic until vegetables are transparent (about 3 minutes).  Add cream, mustard, and cayenne pepper and mix well.  Remove from heat and allow mixture to cool thoroughly.

 

In a separate bowl, add ½ c. breadcrumbs, eggs, and parsley and sautéed vegetable mixture from skillet; mix well.  Gently fold in crab meat.

Form the mixture into eight patties, about a half inch thick.

Combine the remaining bread crumbs and Parmesan cheese in a bowl and mix together.

 

Coat crab cakes in breading mixture on both sides.  Refrigerate until firm, about two hours.


Add olive oil and remaining butter into skillet.

Sauté crab cakes in the hot oil for 3 minutes on each side or until golden brown.  You can also place crab cakes on baking sheet, drizzle with oil and butter mixture, and bake at 400º for 7-10 minutes, turning once.

Spoon a dollop of dill lemon sauce alongside each crab cake, and serve the remaining sauce separately (see below for the sauce recipe).

Yield: 4 servings.

Dill Lemon Sauce:

1 c. mayonnaise
¼ c. buttermilk
2 T. fresh dill, finely chopped
2 T. fresh parsley, minced
1 T. lemon zest, grated
2 t. fresh lemon juice
1 small clove garlic, minced

 

Combine all ingredients in a bowl and stir well.  Refrigerate until chilled (the sauce will thicken as it chills).


Yield: 1½ cups