Zona's Summer Salad

Working on an updated website for the Historical League, www.HistoricalLeague.org, Zona Lorig created a delicious spinach salad for a lunch break with Ruth McLeod.

Zona's secret salad dressing is a simplified version of Cilantro Lime Vinaigrette on page 21 of Tastes & Treasures cookbook. She used fresh lemon juice and Maple Syrup (from her cousins in Quebec).

A great one to experiment in the kitchen, Zona included quinoa to the salad for a wonderful nutty flavor.

Spinach Quinoa Salad
Salad Ingredients:
1 cup red quinoa, cooked
2 cups chicken or vegetable broth
 Cook quinoa in the broth according to package directions. Add salt to taste.
 Chill quinoa before mixing with the following ingredients. Use as much quinoa as you would like with the spinach; use the remainder at a later time.
6 ounces baby spinach, washed and thoroughly drained
16 oz. can cannellini beans, rinsed and drained
2-3 Persian cucumbers, peeled and thinly sliced
3/4 cup sugar plum tomatoes, sliced in half
3 green onions, thinly sliced
4 ounces feta cheese, crumbled
1/4 cup slivered toasted almonds

Dressing Ingredients:
4 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon maple syrup
Mix well and add to salad.

Eggplant Parmegian

Helpful hints from an Italian Chef, Maureen Biles.

The trick to Eggplant Parmesan is to drain the eggplant slices of excess moisture first, before cooking.

Cut eggplants lengthwise into 1/4 inch slices. Arrange one layer in the bottom of a large colander and sprinkle evenly with salt. Repeat with remaining eggplant, salting, until all eggplant is in the colander. Weigh down the slices with a couple of plates and let drain for 2 hours. The purpose of this step is to have the eggplant release some of its moisture before cooking.

Eggplant Parmesan

Ingredients Eggplant:
2 eggplants
3-4 eggs whisked
Progresso italian bread crumbs
Romano Cheese
Mozzarella Cheese
Olive Oil

Directions Eggplant:
Peel and slice eggplants thin 1/4 inch thick or less
Dip each slice in eggs and then cover w/ bread crumbs.
Some people fry these slices in olive oil till they are golden brown. I coat a baking sheet with olive oil and bake my slices. When they are golden brown on one side , I flip them and let the other side brown.

Ingredients Tomato Sauce:
Hunts or Contadina tomato sauce. 4 cans and about 3/4 can of water.
Italian Seasoning
Garlic Seasoning
Fresh Basil
Cooked Sausage or Lean Ground Beef

Directions Tomato Sauce:
Saute onions and garlic in sauce pan w/ olive oil. When this cooks add can tomato sauce, italian seasoning, garlic seasoning, and fresh basil. I like to cook sausage or lean ground beef and add it to my sauce for flavor.

After the slices are all cooked, I layer (like lasagne) eggplant, tomato sauce, grated Romano cheese and, if you like cheese, shredded mozzarella cheese can also be put on each layer.

Let this simmer all day or at least 4-6 hours.  Enjoy!

Homemade Basil Pesto

The basil plant is out of control. Time to make some Pesto.


Homemade Basil Pesto

Ingredients:
1 1/2 cup basil leaves
1/4 cup extra-virgin olive oil
1/4 cup pine nuts
1 garlic clove, chopped
salt
freshly ground black pepper to taste

Directions:
Combine all ingredients in a food processor or high-speed blender.
Puree until smooth.

Makes about 1/2 cup.

Also try Tomato Caper Relish on page 20 in Tastes & Treasures cookbook.