Friday, July 17, 2015

Eating Light Is Only Right, In Summer

Greek Salad (lettuces, cucumbers and Honey Drop tomatoes all from the Cafe Drake HRV gardens), Flatbread, Hummus.

Side Yard Salad with Grilled Flatbread and Yellow Pepper Dip

Our Yellow Pepper Dip evolved from clearing the fridge and counter of aging, but still perfectly good, produce. If thinned with vinegar and oil it makes a refreshing and light salad dressing but it's perfect fro dunking toasted bread or tortilla chips. At Cafe Drake HRV we've heaped it atop steamed vegetables and even baked potatoes. It's simple and fast so pay attention please: heat 2 T. olive oil in a skillet over a medium flame. Add 1 chopped onion and 2 cloves of chopped garlic. Cook only until the onion is soft, not browned, and then add 1 diced yellow bell pepper and 1 chopped tomato. Continue cooking, stirring often, until the pepper has softened as well. Allow to cool slightly then transfer to a blender along with 1/2 cup rich vegetable stock, 2 T. mayonnaise (vegan or regular), 1-2 T. chopped tarragon (use a bit less if dried), salt to taste, a pinch of cayenne pepper and 1 t. sugar or maple syrup. Puree until smooth and, in an ideal world, chill for 30 minutes before serving. This final step firms up the "dip" as well as allowing flavors to blend.

No comments: