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Recipe: Artichoke-Tomato Salad, Eggplant Salad, White Bean Hummus, White Beans, Cucumber-Yogurt Sauce and Pita Bread
Similar Categories: Artichoke, Tomato, Salad,, Eggplant, Salad,, White, Bean, Hummus,, White, Beans,, Cucumber, Yogurt, Sauce, Pita, Bread
Artichoke-Tomato Salad, Eggplant Salad, White Bean Hummus, White Beans,
Cucumber-Yogurt Sauce and Pita Bread.
Artichoke-Tomato Salad
8 oz artichokes, chopped
1 cup cherry tomatoes, cut in half
2 oz feta, crumbled
2 Tbsp extra virgin olive oil
2 tsp red wine vinegar
1 tsp basil chiffinade
salt and fresh ground black pepper
1.Toss ingredients together gently. Correct seasonings.
Eggplant Salad
1 large eggplant, (about 1 1/2 lbs)
1/4 red onion, medium dice
2 cloves garlic, thin sliced
2 Tbsp extra virgin olive oil
1/2 lemon, juice and zest
2 tsp capers, chopped
1 tsp basil chiffinade
1 tsp mint chiffinade
salt and pepper to taste
1. Cut eggplant in half lengthwise and score lightly on flesh side. Toss in
a little olive oil, salt and pepper. Grill on both sides over low flame
until eggplant is very soft. Cool. Remove skin and chop.
2. Saute onions and garlic in olive oil over low flame until garlic is
golden. . Stir mixture into eggplant.
3. Add remaining ingredients to eggplant. Season to taste.
White Bean Hummus
2 lbs cooked white beans
1/4 cup extra virgin olive oil
2 cloves roasted garlic
2 tbsp white bean cooking liquid
juice and zest of 2 lemons
salt and pepper to taste
1. Puree all ingredients together
2. Correct seasons
White beans
1 lb white beans, soaked for at least three hours and drained
2 qts water
4 oz carrots, cleaned and cut in half
4 oz whole celery stalks
1/4 white onion
2 oz garlic, thinly sliced
2 tbsp salt
1. Bring beans and water to boil. Skim. Lower heat to simmer.
2. Add remaining ingredients. Simmer until tender.
3. Strain beans. Reserve liquid.
4. Shock beans on sheet tray to cool.
5. Remove large pieces of vegetables and store.
Cucumber-Yogurt Sauce
1 cup plain yogurt
1/2 cup cucumbers, peeled, seeded and small diced
1 clove garlic, mashed into a paste with salt
salt and fresh black pepper to taste
1 tsp lemon juice
1 tsp lemon zest
1 tsp chopped mint
1 tsp chopped basil
1. Fold together all ingredients. Correct seasonings.
Pita Bread
Yields 15 pitas
4 cups flour
3 tsp baking powder
1 tsp baking soda
2 tsp sugar
1 tsp salt
1/3 cups olive oil
1 1/2 cups warm water
1. Place all dry ingredients in mixer with paddle attachment.
2. Turn mixer on low.
3. Mix together oil and water.
4. Slowly add wet ingredients to dry ingredients.
5. Continue mixing until dough comes together and is smooth. Do not over
mix.
6. Portion dough into 15 balls. Cover and let rest 1 hour.
7. Roll each portion into 6" circles. Stack on sheet tray.
8. Place each pita on grill using low flame. Only use front portion of
grill. Do not let dark grill marks form. Turn each pita after dough has
puffed. Continue cooking for 1 more minute.
9. Place in air tight container. Can be kept frozen.
Cucumber-Yogurt Sauce and Pita Bread.
Artichoke-Tomato Salad
8 oz artichokes, chopped
1 cup cherry tomatoes, cut in half
2 oz feta, crumbled
2 Tbsp extra virgin olive oil
2 tsp red wine vinegar
1 tsp basil chiffinade
salt and fresh ground black pepper
1.Toss ingredients together gently. Correct seasonings.
Eggplant Salad
1 large eggplant, (about 1 1/2 lbs)
1/4 red onion, medium dice
2 cloves garlic, thin sliced
2 Tbsp extra virgin olive oil
1/2 lemon, juice and zest
2 tsp capers, chopped
1 tsp basil chiffinade
1 tsp mint chiffinade
salt and pepper to taste
1. Cut eggplant in half lengthwise and score lightly on flesh side. Toss in
a little olive oil, salt and pepper. Grill on both sides over low flame
until eggplant is very soft. Cool. Remove skin and chop.
2. Saute onions and garlic in olive oil over low flame until garlic is
golden. . Stir mixture into eggplant.
3. Add remaining ingredients to eggplant. Season to taste.
White Bean Hummus
2 lbs cooked white beans
1/4 cup extra virgin olive oil
2 cloves roasted garlic
2 tbsp white bean cooking liquid
juice and zest of 2 lemons
salt and pepper to taste
1. Puree all ingredients together
2. Correct seasons
White beans
1 lb white beans, soaked for at least three hours and drained
2 qts water
4 oz carrots, cleaned and cut in half
4 oz whole celery stalks
1/4 white onion
2 oz garlic, thinly sliced
2 tbsp salt
1. Bring beans and water to boil. Skim. Lower heat to simmer.
2. Add remaining ingredients. Simmer until tender.
3. Strain beans. Reserve liquid.
4. Shock beans on sheet tray to cool.
5. Remove large pieces of vegetables and store.
Cucumber-Yogurt Sauce
1 cup plain yogurt
1/2 cup cucumbers, peeled, seeded and small diced
1 clove garlic, mashed into a paste with salt
salt and fresh black pepper to taste
1 tsp lemon juice
1 tsp lemon zest
1 tsp chopped mint
1 tsp chopped basil
1. Fold together all ingredients. Correct seasonings.
Pita Bread
Yields 15 pitas
4 cups flour
3 tsp baking powder
1 tsp baking soda
2 tsp sugar
1 tsp salt
1/3 cups olive oil
1 1/2 cups warm water
1. Place all dry ingredients in mixer with paddle attachment.
2. Turn mixer on low.
3. Mix together oil and water.
4. Slowly add wet ingredients to dry ingredients.
5. Continue mixing until dough comes together and is smooth. Do not over
mix.
6. Portion dough into 15 balls. Cover and let rest 1 hour.
7. Roll each portion into 6" circles. Stack on sheet tray.
8. Place each pita on grill using low flame. Only use front portion of
grill. Do not let dark grill marks form. Turn each pita after dough has
puffed. Continue cooking for 1 more minute.
9. Place in air tight container. Can be kept frozen.
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Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Artichoke, Tomato, Salad,, Eggplant, Salad,, White, Bean, Hummus,, White, Beans,, Cucumber, Yogurt, Sauce, Pita, Bread
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