Tag Archives: Parsley

Summer Tomatoes

There is nothing better than fresh tomatoes in the summer! Now that they are in season you may be wondering how to best prepare them. There are tons of things you can do with them like slice them up for burgers, add them to salads, make a caprese salad and now you can try this recipe. It’s easy, delicious and yes, tastes like summer! This recipe came from the June issue of bon appétit magazine. It’s perfect for a hot night and tastes great with just about anything. I have made it 2 ways. One exactly as the recipe states with the watercress but I’ve also just made the tomatoes and omitted the watercress salad which is what I have pictured.

 

Summer Tomatoes

Serves 4-6

4 large tomatoes sliced 1/4” thick

1 shallot, thinly sliced into rings

¼ cup (loosely packed) flat-leaf parsley leaves

1 Tbsp olive oil plus more for drizzling

Flaky sea salt and freshly ground black pepper

1 bunch watercress, tough stems removed (about 4 cups)

1 Tbsp fresh lemon juice

 

In a medium bowl toss watercress with 1Tbsp each oil and lemon juice. Season watercress to taste with salt.  Mound watercress on a platter.

Arrange tomatoes around the watercress on the platter. Scatter shallots and parsley over tomatoes: drizzle with olive oil and season with salt and pepper.

 

For the version pictured I only used 1 large tomato and half of a small shallot. I omitted the watercress salad but squeezed half a lemon over the tomatoes along with the olive oil, salt and pepper, shallot and parsley.

Bon appétit!

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Fennel, Grapefruit and Parmesan Salad

 

My mother in law made this salad a couple of years ago and I thought it was fantastic. I had always meant to ask her for the recipe but kept forgetting until this year when we began participating in a CSA. We happened to have an abundance of fennel and our neighbors with whom we’re splitting the CSA don’t really care for it.

Fennel, celery and parsley all from our CSA!

This recipe is so easy and so tasty I don’t know why I didn’t get it sooner. It just tastes like summer!!  I hope you enjoy it as much as we do.

Fennel, Grapefruit and Parmesan Salad

2 large fennel bulbs
2 lemons
1 grapefruit (or navel orange)
1 3 oz. piece of Parmesan cheese
1/2 cup Italian parsley chopped

Cut off feathery tops of fennel at the base of the stalks and remove outer layer of the bulb.  Thinly slice and arrange on a platter.  Cut grapefruit or orange into segments and place on top of fennel.  Using a vegetable peeler, shave strips of Parmesan over the top.  Drizzle with good quality olive oil and the lemon juice.  Sprinkle with salt and serve.

For a twist you can add artichokes, celery and/or black olives.  Instead of lemon juice you can use white balsamic or white wine vinegar.

 

 

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