Simply brush a loaf of ciabatta bread with olive oil, and grill it till crisp. In the meantime, mix together your favorite goat cheese, along with some mascapone, to even out the tang.Mix in some lemon peel and fresh herbs, I used basil and parsley, set aside.After you have grilled your eggplant that was also brushed with olive oil, salt and pepper, lightly toss it in a balsamic vinaigrette. ( a very important step!)
GRILLED ZUCCHINI RIBBON SALAD
This recipe is adapted from Michael Chiarello. Take a mandoline or a vegetable peeler and make length wise strips of zucchini. Toss them in some olive oil and place on grill, he suggested cooking only one side, but I did both. It cooks up fast so watch it, you just want it lightly wilted with light grill marks. Place them all on a platter. In the meantime, whisk together a fresh lemon and olive oil dressing, adding some crushed garlic, just a hint! of course salt and pepper to taste.Now add fresh basil and parsley roughly chopped and toss into the zucchini ribbons. Pour the lemon dressing all over.
Top it off with some shaved Pecorino and toasted pinenuts! Can I just say, Yumm!
LILAC'S FROM MY GARDEN
LILAC'S FROM MY GARDEN
Lilac's are popping up everywhere here in Chicagoland! They are in full bloom right now, and the smell is incredible! These were taken from a big bush I have in my backyard. Thought I'd share this bouquet with all of you. Note to all my blog friends... I will be gone on vacation for 1 week, we are flying to sunny California, ( Napa Valley & San Francisco, Woo Hoo!!) I will be sure to come back with plenty of pictures to share, after all it is a foodie lovers dream trip! So with that being said, I won't be around to visit you till I come back, don't worry you are all in my reader, I'll look forward to catching up when I get back.
See you soon,
Marie
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