Try these fast and easy recipes with your share items. Entertaining? These make great sides and starters.
Simple Cucumber Salad
1 medium cucumber
3 Tbsps. rice wine vinegar
3 Tbsps. soy sauce
Slice cucumber as thinly as possible (a mandoline slicer is great for this). Whisk together vinegar and soy sauce, and pour over cucumber slices in bowl. Toss to coat. Serves 3-4 as a small side dish.
Gazpacho a la Mrs. Landesman
Cool, refreshing and so good for you. Pair gazpacho with a fresh salad and a crusty loaf of bread for summer lunch perfection.
3 cloves garlic, crushed
1 onion, coarsely chopped
1 cucumber, sliced
1 green bell pepper, seeded and chopped
5 tomatoes, peeled and quartered
1/4 cup olive oil
1/4 cup distilled white vinegar
1 bunch fresh parsley, chopped salt and pepper to taste
1 tsp. paprika
1 1/2 cups tomato juice
In the container of a food processor or blender, combine the garlic, onion, cucumber, bell pepper, tomatoes, olive oil, vinegar, parsley, salt and pepper. Cover and blend to your desired texture. Stir in the tomato sauce and paprika and transfer to a bowl or container. Can be eaten immediately, but the longer this is able to sit in the refrigerator, the more the flavors will blend.
Recipe from AllRecipes.com
Spanish Tomato Toast
This is a great addition when you have the grill heated up for a meal.
8 slices sourdough or country-style bread, cut into 3/4-inch thick slices
4 cloves garlic peeled and cut in half
4 small ripe tomatoes cut in half
Cruet of extra-virgin olive oil
Small bowl of coarse salt or sea salt
Grill the bread about 2 to 4 minutes per side on a barbecue or toast it lightly in the oven.
Once the bread is toasted, rub 1/2 clove of garlic, cut side of half, over the bread while still warm. Use a fresh piece of garlic for each slice. Rub tomato (cut side) over the bread, pressing firmly to push the pulp into the bread, until the toast is covered with tomato; discard the skins and remaining pulp. Drizzle olive oil over the bread and tomatoes; sprinkle with salt and a couple grind of pepper. Serve immediately.
There are two ways to serve tomato bread:
The first is for the cook to do the rubbing and drizzling.
The second is to provide each person with a clove of garlic, half tomato, cruet of oil, and bowl of salt and let him or her do the work. The second way is more fun.
Optional garnish, choose one or a combination:
1/2 cup green Spanish olives
6 paper-thin slices Spanish ham or prosciutto
12 paper-thin slices Manchego
Smoky Eggplant Dip
If you love the flavors of Middle Eastern dishes like Baba Gannoush, but don't want to bother with the grill, try this fast and fresh alternative. Scoop this with pitas for a satisfying appetizer.
1 large eggplant
1 coarsely chopped tomato
2 Tbsps. finely chopped red onion
1 Tbsp. olive oil
1 tsp. balsamic vinegar
2 Tbsps. chopped fresh flat-leaf parsley
1-2 tsps. of fresh lemon juice
1 clove minced garlic
Coarse salt and freshly ground pepper
Crudites, bread and crackers, for serving
Place eggplant over a gas burner set on high (or place under broiler). Cook, turning as needed, until blackened and soft. Set aside to cool. Remove skin; discard. Coarsely chop eggplant; drain in a colander for 15 minutes. Combine eggplant, tomato, onion, olive oil, vinegar, parsley, lemon juice and garlic; season with salt and pepper. Serve at room temperature with crudites, bread, and crackers.
Recipe adapted from Martha Stewart Living
Vegetable Grill Packs
Planning to grill some chicken or burgers and need an easy side dish?
Take a large piece of foil, and spray with a cooking spray. Chop a combination of vegetables and place in the middle of the foil. Add fresh herbs, seasonings and a drizzle of flavorful olive oil. Fold the foil around the contents to create a fully enclosed packet, and place on the side of the grill to cook until the vegetables are tender (times will vary based on amount and vegetable).
Here are a few of our favorite combinations:
Zucchini, yellow squash, curry powder and green onions
Potato, onion, garlic, salt and pepper
Eggplant (peeled and cubed), bell pepper, onion and basil