Recipe help!

[SadieKate]

Thanks for all the ideas. I had thought about bruschetta which I adore but tomatoes this time of year. Not so hot. I guess I could buy hot house but it ain't the same.

[slinkedog]

Do you have an Andronico's or other upscale market that gets good produce year round? It will be expensive, but yummy!!

Maybe check out the page for Food Network's show "Everyday Italian." Giada de Laurentis has some really good and easy Italian recipes.

[Blueberry]

Thanks for all the ideas. I had thought about bruschetta which I adore but tomatos this time of year. Not so hot. I guess I could buy hot house but it ain't the same.

I had a killer bruschetta at a local restaurant recently - the base was butternut squash, and it was topped with julienned pears and sliced (slightly aged?) ricotta. Delicious!! And it was served at room temperature. So perhaps bruschetta with no 'maters?

[SouthernBelle]

First cook up some pretty pasta, maybe some nice multi-colored bowties.

Meanwhile, clean and chop some broccoli and cut some baby carrots into toothpicks. In a big hot skillet put some olive oil and garlic and let it start to sizzle. then add veggies and some salt, pepper and whatever spices you like. Stir it all around to coat. Turn it down to medium. Then add about 2 TSBs of water and cover snugly. cook til the broccoli is bright green, still a little crunchy.

Then mix pasta and veggies in a big pretty bowl. You can add a little italian dressing, maybe top with some cheese, basil whatever. Can be served hot or cold.

Takes about 10 minutes.

[Bad JuJu]

Olive salad (recipe below) poured over cream cheese and served with rounds of crusty Italian bread. Mmmmm......

This is called a Creole recipe--it's found in muffaletta sandwiches which are famously served in New Orleans at the City Market. BUT, it goes great with Italian meals as well.

Creole Olive Salad
Ingredients
1 cup pitted brine-cured black olives, such as Nicoise, sliced
1 cup large (queen) pimiento-stuffed olives, sliced
1/2 cup extra-virgin olive oil
2 tbsp minced shallots
2 tbsp finely chopped celery
2 tbsp minced fresh flat-leaf parsley
2 tsp minced garlic
1-1/2 tsp freshly ground black pepper
Instructions
Combine all the ingredients in a medium mixing bowl and mix well. If you want a finer mix, you can whirl it all in the food processor for a few pulses. Cover and refrigerate until ready to use. (The salad can be refrigerated for up to 1 week.)

[Bad JuJu]

Addendum: Throw in a little basil and oregano if you like those flavors, and you can use scallions instead of shallots, and any old kind of parsley will do.

[SadieKate]

What about green beans? I can get really good green beans this time of year. Hmm, green beans with the tomatoes. That would stretch the budget a bit further and make the possibility weak looking tomatoes look a bit better.

[SadieKate]

Hey, look! I could probably wing a salad out of this. Maybe toss in some buffalo mozzarella. Would that work with the green beens? Maybe pecorino would be better. I'd leave the tomatoes and basil fresh and uncooked. I also found a bruschetta recipe using roasted red and yellow bell peppers. What do you think. We have a great olive bar at our local market. I could take good olives. They do wonderful olive bread. We have jars and jars of olive tapenade in the pantry. You've inspired me.

On the nut side, I could just get a giant bag of pistachios at the Farmer's Market. That would be a hit.


GREEN BEANS BRAISED WITH TOMATOES AND BASIL

Fagiolini in Umido
Many versions of this simple, fresh, and flavorful contorno (vegetable side dish) are served in Italy. Lightly braising the green beans cooks them to a pleasingly crisp yet tender texture.

3 tablespoons extra-virgin olive oil
1 cup finely chopped white onion
2 garlic cloves, minced
1 1/2 pounds green beans, trimmed
2 large plum tomatoes, finely chopped (about 1 cup)
1 cup (packed) fresh basil leaves
1/2 cup water

Heat oil in large nonstick skillet over medium heat. Add onion and garlic and sauté until onion softens slightly, about 5 minutes. Add green beans, tomatoes, basil leaves, and 1/2 cup water. Cook until beans are crisp-tender, stirring and tossing occasionally, about 10 minutes. Season to taste with salt and pepper. Transfer to bowl and serve.

Makes 6 servings.

Bon Appétit
May 2005

[Deanna]

Just about any food can be improved by being in the proximity of prosciutto. How about:

Green beans & Prosciutto .

Ingredients
2 cups Green Beans
1tbsp olive oil
1 clove garlic, minced
3/4tsp dried oregano
1 to 2 oz prosciutto, diced
2 tsp lemon juice
Salt & Pepper, to taste
Preparation
In a medium saucepan, cook beans in boiling water, uncovered, until just tender, drain well. Heat oil in large skillet over medium-high heat; add garlic and oregano and cook 1 minute; stir in prosciutto. Add beans, stirring to coat and heat through, about 2 minutes. Drizzle with lemon juice, season with salt and pepper.

This would probably be good as a cold salad too.