Saturday, September 13, 2008

what a great morning!!!

i had a saturday morning off! lately i've been busy most of the day on saturdays with sessions. don't get me wrong. i love it! but every now and then you just long for that nice lazy saturday morning (who am i kidding? i'm always craving it!). one of my clients had to reschedule her session last minute so i got to lay in bed with my husband this morning and cuddle an extra long time. we watched a little tv in bed and then got up and made some eggs and english muffins. i remembered that there is a farmers market at the park just down the street from our house every saturday. i was miraculously able to talk him into going with me and being my "sugar daddy." i'd tell him what i wanted - and he'd pay. isn't it nice being a girl?

here's what i put in our basket....

honey comb - which i'm super excited about. it reminds me of my grandparents. they would always have this on their table with toast in the morning. mmmmm.....

mini - eggplant - which is perfect just for me. because ben doesn't much care for it. i love it sliced and brushed with olive oil. sprinkled with salt and pepper and grilled for a few minutes. mmmm! mini-eggplant tastes wayyyy better than the huge stuff!

tomatoes - i looked up a recipe this morning before we left. i've been wanting to make panzanella. it's an italian salad made with tomatoes, red onion, tuscan style bread, with olive oil and vinegar. i posted a picture and the recipe down at the bottom of this post. in case it sounds as good to you as it does to me! hope you enjoy!

cucumbers - these are also for the panzanella.

green beans - when ben and i were out in colorado last fall we got to meet up with one of my good friends from college. carly made this awesome salad! when i saw these green beans it instantly made me think of it. i'm gonna have to make it one of these nights. again, the recipe and a little picture is below.
we are going to go see a movie under the stars tonight at ogelthorpe university down in atlanta. they are playing juno! i can't wait! it's a really good movie. i think i'm going to pack a picnic. and this panzanella salad will probably be included!
hope you guys have an awesome rest of the weekend!

panzanella salad

Serves 6
1 garlic clove
2 pounds ripe beefsteak tomatoes, cored and cut into large chunks
1 medium red onion, peeled and thinly sliced
5 tablespoons extra-virgin olive oil
3 tablespoons red-wine vinegar
Coarse salt and freshly ground pepper
5 one-inch-thick slices day-old Tuscan-style bread
4 (about 12 ounces) Kirby cucumbers, peeled and sliced
1 cup packed fresh basil leaves
Place garlic on a cutting board; hit it with the side of a large knife to break it open a bit. Place tomatoes, onion, and garlic in a large nonreactive bowl. Drizzle oil and vinegar over the vegetable mixture; season with salt and pepper. Toss; let stand, covered, in a cool place, for 1 hour or more.
Place bread on a hot grill or under a heated broiler; toast until both sides are slightly charred, 2 to 3 minutes. Remove from heat, rub lightly with garlic if desired; tear bread into bite-size chunks. When ready to serve, add cucumbers, basil, and bread to tomatoes.
Toss to coat bread thoroughly with the marinating liquid. Adjust the seasoning with salt and pepper, and remove garlic clove.
Variations: Try adding bocconcini (cubed fresh mozzarella), roasted bell peppers, sliced fresh fennel, or capers. Experiment using other seasonal vegetables.

marinated green beans, olives and feta

(the rest of the stuff on this plate doesn't look to apetizing to me. just pay attention to the green goodness in the bottom right corner)

2 pounds fresh green beans, trimmed
1 1/2 teaspoons salt, divided
2 garlic cloves, minced
1/4 cup olive oil
1 cup kalamata olives, sliced
2 tomatoes, seeded and chopped
2 tablespoons red wine vinegar
1 tablespoon fresh oregano, finely chopped
1/4 teaspoon pepper
2 (4-ounce) packages crumbled feta cheese
Garnish: fresh oregano sprigs
Place beans in boiling water seasoned with 1 teaspoon salt; cook 6 to 8 minutes or until crisp-tender. Drain. Plunge beans into ice water to stop the cooking process. Place in a shallow serving dish.
Cook garlic in hot oil in a skillet over medium heat 30 seconds or just until fragrant; remove from heat. Stir in olives, next 4 ingredients, and remaining 1/2 teaspoon salt. Pour mixture over beans, tossing to coat. Chill at least 3 hours or overnight. Sprinkle with feta cheese. Garnish, if desired.


Anonymous said...

What a great idea to put recipes on your blog....and these look wonderful. You and Ben are missed in Jacksonville! Love, Gail