Just be sure to write down your own favorite combinations for planning next year’s garden!
Eggplant, provolone, mozzarella, marinara sauce
Lettuces, roasted red peppers, cucumbers, tomatoes, and fresh herbs, with tuna or chicken
Cucumbers, tomatoes, olives, capers, red onions, feta cheese, with optional chicken or fish
Roasted eggplant, fresh mozzarella, provolone, marinara sauce
Roast beef, roasted red peppers, caramelized onions, provolone
Tomatoes, fresh mozzarella, hearty artisan bread, fresh basil or homemade pesto
Spinach, garlic, caramelized onions, roasted peppers, freshly grated Parmesan
Roasted eggplant, zucchini, yellow squash, onions, red pepper, garlic, capers, roasted tomatoes
Roasted tomatoes, pesto, goat cheese
SALLY'S RICE SALAD
6 c. cooked rice (a mix of brown and white was very nice!)
2 c. finely chopped red, yellow or orange pepper
3/4 c. finely chopped red onion
1 c. chopped marinated artichoke hearts
1/4 c. small capers
1 c. golden raisins
1/2 c. chopped fresh dill - do not use dried!
1/3 c. minced fresh parsley
1 c. sliced black olives
1 c. fresh or frozen peas - do not cook
Mix all of the ingredients and toss with about 3/4 of the dressing -- add more dressing only if needed. Prepare several hours before serving. Serve at room temperature. Variation: add roasted chicken breast or grilled shrimp for a main dish.
DRESSING FOR RICE SALAD
1 1/4 c. corn oil
1/2 c. white wine vinegar
1 3/4 tsp. kosher salt
1 3/4 tsp. freshly ground pepper
1 tbsp. minced garlic
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/4 c. chopped fresh parsley
Whisk all ingredients together and toss with rice salad mixture. Reserve some of dressing to use only if needed, so that salad is still fluffy and not soaked in dressing.