Beet Salad with Grilled Red Onions, Manouri Cheese, and Kalamata Vinaigrette
From: http://www.delish.com/recipefinder/beet-salad-onions-cheese-recipes
Salad:
4 medium red beets, trimmed
1/2 cup(s) red wine vinegar
1 1/2 teaspoon(s) salt
2 medium red onions, each sliced into 1⁄2-inch-thick slices
2 tablespoon(s) extra-virgin olive oil
1/4 teaspoon(s) freshly ground pepper
6 cup(s) mesclun
6 ounce(s) Manouri or other mild goat cheese, diced
Vinaigrette:
2 tablespoon(s) red wine vinegar
1 tablespoon(s) olive brine (from jar of kalamata olives)
1 teaspoon(s) honey
1/2 teaspoon(s) crushed dried oregano (preferably Greek)
1/4 teaspoon(s) salt
1/8 teaspoon(s) freshly ground pepper
1/4 cup(s) extra-virgin olive oil
To make salad: In a large saucepan, combine beets, vinegar, l teaspoon salt, and enough cold water to cover beets by 2 inches; bring to a boil. Reduce heat and cook until tender, 40 to 45 minutes. Cool beets in cooking liquid; peel. Using a handheld slicer, cut beets into 1/8-inch-thick slices. Set aside.
Meanwhile, heat a grill or a grill pan. Brush both sides of onion slices with olive oil; sprinkle with pepper and remaining 1/2 teaspoon salt. Grill onions over medium heat until evenly charred and tender, 2 to 3 minutes per side.
To make vinaigrette: In a small bowl, whisk together vinegar, brine, honey, oregano, salt, and pepper. Gradually add oil, whisking in a thin, steady stream until blended.
Arrange 1 cup greens and 1/4 cup cheese on each of 6 plates. Divide the sliced beets and grilled onions equally among the plates and drizzle with vinaigrette.
Corn, Bell Pepper, and Zucchini Sauté from: http://www.chow.com/recipes/30752-corn-bell-pepper-and-zucchini-saute
2 tablespoons olive oil
1 medium red bell pepper, cored, seeded, and medium dice
1/2 medium yellow onion, medium dice
1 medium garlic clove, finely chopped
Kosher salt
Freshly ground black pepper
2 ears white or yellow corn, shucked
2 medium zucchini, medium dice
2 tablespoons thinly sliced fresh basil leaves
1 teaspoon freshly squeezed lemon juice, plus more as needed
Heat the oil in a large frying pan over medium heat until shimmering. Add the bell pepper, onion, and garlic and season with salt and pepper. Cook, stirring occasionally, until the vegetables have softened slightly, about 6 minutes.
Meanwhile, remove the corn kernels from the cobs: Place a large container on a damp towel. Fold a paper towel into fourths and place it inside the container. Stand 1 ear of corn on the paper towel, using the stem as a handle. Using a paring knife, slice downward, letting the kernels fall into the container. Rotate the cob and continue until all the kernels have been removed; discard the cob. Repeat with the second ear of corn. Set the corn aside and discard the paper towel.
Increase the heat to medium high, add the zucchini, season with salt and pepper, and stir to combine. Cook, stirring occasionally, until the zucchini is crisp-tender, about 3 to 4 minutes.
Add the corn, stir to combine, and cook until just warmed through, about 2 minutes. Turn off the heat and stir in the basil and measured lemon juice. Taste and season with salt, pepper, and additional lemon juice as needed.
Fresh Dill Pasta Salad from: http://allrecipes.com/recipe/fresh-dill-pasta-salad/
1 (8 ounce) package seashell pasta
1 cup mayonnaise
1/4 cup sour cream
1 1/2 tablespoons lemon juice
1 1/2 tablespoons Dijon mustard
1/4 cup chopped fresh dill weed
1/4 teaspoon ground black pepper
2 (4 ounce) cans small shrimp, drained
1/2 cup chopped celery
1/2 cup chopped seeded cucumber
2 tomatoes, diced
3 tablespoons minced shallot
salt to taste
Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender, about 8 minutes. Drain and rinse under cold running water to cool.
In a serving bowl, combine the mayonnaise, sour cream, lemon juice, mustard, dill and black pepper. Gently stir in the pasta, shrimp, celery, cucumber, tomato and shallots. Mix in salt to taste and refrigerate for at least 2 hours before serving.
Using Dill:
Dill is delicate and works particularly well with eggs or in salads.
Use your dill with your beets and cucumbers
Pan-Fried Flounder with Dilled Tartar Sauce
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