Thursday, August 25, 2016

It's Thursday-Fire Up The Grill

Enjoy summer cookout time with these delicious sides. 

Balsamic Roasted Broccoli and Cherry Tomatoes
Recipe serves: 4

  • 2 bunches of broccoli, separated into florets,stems removed
  • 2 TB. Extra Virgin Olive Oil or Lemon Olive Oil 
  • 3 garlic cloves, minced
  • 1/4 teaspoon coarse ground black pepper
  • 2 cups cherry tomatoes
  • 1- 1/2 TB. Balsamic vinegar 
  • 1/2 tsp. dried oregano
  • fresh basil leaves, snipped
  • Preheat oven to 425 degrees. Line a baking sheet with parchment paper. 
  • In a bowl coat tomatoes and broccoli with oil.
  • Spread mixture on baking sheet.  Place diced garlic cloves among tomatoes and  broccoli. 
  • Sprinkle mixture with balsamic vinegar, pepper and oregano. Roast  about 14 minutes or until broccoli is lightly browned. Add in basil leaves last few minutes of baking time. 
Mediterranean Herb Potato Salad
Cook's notes: Potatoes that are infused with Mediterranean flavors of oregano and thyme. Toss the potatoes in the dressing while still warm so that they can absorb more of the aromatic flavor.
Recipe adapted from and serves 4. 
  • 1 pound small red potatoes, quartered
  • 2 TB. olive oil or Lemon Olive Oil
  • 1 TB. white wine vinegar
  • 1 tsp. oregano leaves
  • 1 tsp. thyme leaves
  • 1/2 tsp. parsley flakes
  • 1 cup cherry tomatoes, halved
  •  2 TB. drained capers
  • Bring potatoes and water to cover to boil in medium saucepan. Reduce heat to low; simmer 10 minutes or until potatoes are fork-tender. Drain well.
  • Mix oil, vinegar, oregano, parsley and thyme in large bowl until well blended. Add warm potatoes; toss to coat. Add tomatoes and capers; toss gently to coat.
  • Serve immediately.

Caramel Ice Cream Torte with Toasted Almonds
Recipes comes from
Cook's notes: I loved the ease of this recipe that uses only three ingredients-ice cream, caramel sauce and toasted almonds.  Be sure to use good quality ice cream.  
Cooking tip: For easier removal from pan, run a sharp knife under hot water and then in the inside of the springform pan before removing the outer pan edge.   
  • Press ½ gallon (4 pints) softened vanilla ice cream into a 9-inch springform pan. Freeze until slightly firm, one hour. Depending on the size of your pan you may need more ice cream. 
  • Top with 1 cup caramel sauce (slightly warmed, if too thick) and ½ cup toasted sliced almonds. Freeze until firm, several hours and up to 2 days. To serve, remove from pan and slice.

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