Celebrating Tomatoes into Autumn

Before the first frost a few weeks ago, I dutifully picked all of the yet unripened green tomatoes from the garden. They have been slowly ripening in my pantry and extending the glorious summer bounty. There is nothing better than a fresh garden grown tomato, and I have been selfishly adding thick red and yellow (the yellow tomatoes did REALLY well this year) slices to every sandwich and along side every dinner plate.

With the current damp and frigid weather reminding us that summer is but a memory, a warm serving of these glorious tomatoes was needed. Topping a chunk of salty feta cheese with the celebrated slices of tomato and seasoning with fresh garlic, dried oregano, and a drizzle of olive oil before roasting is the trick.

The garlic becomes so fragrant, the cheese gooey, and the juices of the tomato meld it all together as I dip chunks of toasty bread into this spectacular dish. Individual ramekins make it a great dinner party appetizer or solo dinner, but the ingredients could be spread in any oven-safe baking dish or platter and served family-style. Wrap it up in a foil packet and grill, if you are so inclined. Really, you can't go wrong any way you serve up Roasted Tomatoes and Feta.

 

Roasted Tomatoes and Feta

(adapted from Food.com)

4 1/2-inch thick slices feta cheese

4-8 slices ripe garden tomatoes, depending on diameter (halved cherry tomatoes work, too)

4 cloves garlic, minced

4 tablespoons olive oil

dried oregano

loaf of crusty bread, sliced and toasted

Preheat oven to 375F.

Arrange 4 ramekins on a baking sheet.

Place one slice of feta in each ramekin.

Top cheese with 1-2 slices of tomato.

Sprinkle with minced garlic.

Drizzle with olive oil.

Season liberally with dried oregano.

Cover entire baking sheet with foil.

Bake for 15-20 minutes until tomatoes soften and release juices and cheese is melted. 

Serve an individual ramekin per person with lots of crusty bread for dipping. (Serves 4)

Fridge Friday, episode 6

Week 6 of Fridge Friday? Can you believe that I have actually kept up with this? Can you believe that I haven't made excuses and put it off and let is slide? Yes. I am still here, and frankly, it amazes me. My focus seems to be pulled in so many directions these days that my stick-to-it-ness suffers greatly. But, this *is* about food. Food does hold my attention...too much of the time, according to the every-growing size of my butt. But, I don't want to talk about my butt. Want to see my fridge?

So...what am I going to make? I am in the mood for a salad again. It is summer time. Thunderstorms moved through the region last night, and you can cut the humidity with a knife. Something crisp and refreshing would be good, but it has to be hearty and filling for my Midwestern appetite. I don't want to eat a big bowl of greens only to have hunger and cravings force me to dive face first into a pan of brownies a few hours later. A few years ago, I found a recipe online for a Broiled Feta and Caper Salad. Melty cheese AND crisp greens AND capers? Be still my heart. Grab the fixings and let's start cooking.

Did I mention that this salad has capers? I don't care if the sodium level is through the roof. 

I.Can't.Get.Enough.Of.Those.Salty.Little.Buds.

Broiled Feta and Caper Salad is truly a masterpiece with contrasts in flavors and textures. The crisp, sturdy romaine stands up well to the warm, gooey feta. Thin sliced red onions add depth that balances the pert, little capers. And what isn't better with tomatoes, basil, a drizzle of olive oil, and a squeeze of lemon. Nom. Nom. Nom. This is not a puny salad. There will be no hunger diving with Broiled Feta and Caper Salad On My Plate.

Broiled Feta and Caper Salad

4 slices feta cheese (about 1/2-inch thick)

2 cups shredded romaine lettuce

1/2 small red onion, sliced thinly

2 Roma tomatoes, sliced

4 tablespoons olive oil (chose a fruity one for this simple dressing)

4 tablespoons capers, drained

2 tablespoons chopped fresh basil

fresh ground black pepper

4 lemon wedges

Preheat oven to BROIL.
Place the feta slices on a parchment lined baking sheet and broil until lightly browned.
On 4 salad plates divide and arrange the lettuce. 
Garnish with the onion slices.
Place a slice of the broiled feta cheese on top of each lettuce-onion mound. 
Place 2 tomato slices on each.
Drizzle the olive oil over the mixture and top with the capers and basil. 
Sprinkle each serving with black pepper.
Garnish a lemon wedge on top of each serving. (Serves 4)

Fridge Friday, episode 4

This Friday my fridge is pretty bare. I was, once again, away part of the week, but my trip to the big city did not produce any stock-up shopping. One of my pups had surgery, and I didn't take time for my usual wandering among the shops and stores. My focus was on getting my the-car-can-only-go-20mph-or-I-will-pant-and howl-and-fuss little Sissy Sue to the vet and back with the least amount of trauma and drama. I think that I succeeded, as evidenced by her now laying adoringly at my feet as I type this. Her recovery is going well, and I have good hopes for her future.

But, back to my fridge...there isn't a lot there, but I can still pull out the makings for a great salad. Spinach, feta, and artichokes can be paired with items from the pantry to throw together a deliciously satisfying lunch. I have adapted a Fine Cooking recipe by dipping into my huge jar of marinated artichokes for my version of Spinach Salad with Couscous Cakes. 

This salad is fresh with lots of powerful flavors. Marinated artichokes really are a great complement to the garlic and lemon in the crisped couscous cakes. Feta's salty, milky flavor is accentuated by the greens and tomatoes. I did make and enjoy the creamy lemon dressing for the salad, but I think that a drizzle of the marinade from the artichokes would have been a great substitution. (And less work for the lazy like me.) 

Even with a near-bare fridge, I will not go hungry when I have Spinach Salad with Couscous Cakes On My Plate.

Spinach Salad with Couscous Cakes

  

2 tablespoons fresh lemon juice
1 tablespoon sour cream
1 teaspoon chopped fresh mint
5 tablespoons olive oil
kosher salt 

freshly ground black pepper

3/4 cup couscous
Kosher salt
1 clove garlic
1/4 cup fresh flat-leaf parsley
1/2 cup canned chickpeas, rinsed and drained
2 large eggs, lightly beaten
1 1/2 teaspoons lemon zest
3 tablespoons olive oil

6 cups baby spinach, washed and dried
8-12 marinated artichoke hearts, halved or quartered
15 cherry tomatoes, halved
kosher salt

freshly ground black pepper
1/4 cup crumbled feta

Make the dressing: In a small bowl, combine the lemon juice, sour cream, and mint. 
Slowly whisk in the olive oil. 
Season to taste with salt and pepper.

Make the couscous cakes: Put the couscous and 1 tsp. salt in a medium bowl. 
Add 1 cup boiling water to the couscous, cover the bowl and let sit for 4 to 5 minutes.
Coarsely chop the garlic in a food processor. 
Add the parsley and pulse until finely chopped. 
Add the chickpeas and 1 tsp. salt and pulse until coarsely chopped.
Uncover the couscous and fluff with a fork. 
Stir in the chickpea mixture, eggs, and lemon zest until well combined. 
Press the couscous mixture into a 1/4-cup measure, smooth the top, and invert the measuring cup to release the cake onto a plate. 
Repeat with the remaining couscous mixture to make 9 cakes.
Heat 1-1/2 Tbs. of the oil in a large skillet over medium heat until shimmering hot. 
Add 5 of the couscous cakes to the skillet and use a spatula to lightly flatten the cakes so they’re about 3/4 inch thick. 
Cook, flipping once, until crisp and golden brown on both sides, 2 to 3 minutes per side. 
Transfer to a paper-towel-lined plate. 
Add the remaining 1-1/2 Tbs. vegetable oil to the skillet and cook the remaining cakes the same way.

Assemble the salad: In a large bowl, toss the spinach, artichokes, and tomatoes with about three-quarters of the dressing. 
Season to taste with salt and pepper and divide among 3 large plates.
Top each salad with 3 couscous cakes, sprinkle each salad with feta, and drizzle with the remaining dressing. (Serves 3)