A girlfriend came over last night with dinner for me and my friend, Vicki, with whom I’m staying here in Houston on my vacation. In a beautiful woven basket was a springform pan filled with an unusual and very easy-to-make veggie tort. It was so spectacular I had to share this with all my Heartwarming sisters. So many of you share your favorite and delicious recipes with us, I could not let this one sit in my recipe file for “personal use only”.
- Heat oven to 400 degrees. Put a grill pan over medium-high heat, or prepare a grill; the heat should be medium-high, and the rack about 4 inches from flame. Brush eggplant, zucchini and mushrooms lightly with half the oil and sprinkle with salt and pepper; if roasting, grease 2 baking sheets with oil. Roast or grill vegetables on both sides until soft.
- Coat bottom and sides of 8-inch springform pan with oil. Layer a third of the eggplant slices into bottom of the pan, then layer in half the zucchini, mushrooms, tomato, garlic and basil, sprinkling each layer with a bit of salt and pepper. Repeat layers until all vegetable are used. Press the top with a spatula or spoon to make the torte as compact as possible. Sprinkle top with Parmesan and bread crumbs, and drizzle with about 1 tablespoon oil.
- Bake torte in oven until hot throughout and browned on top, about 30 minutes. Let sit for 5 minutes before removing outer ring of pan, then let cool for another 10 minutes before cutting into wedges.
We served this with grilled salmon and a piece of bread. Voila! Dinner.
I know that for 4th of July everyone has their family favorite hot dogs, corn on the cob and potato salad.
But for a twist I want to offer my sister, Nancy’s, Yogurt Potato Salad. This one is light, fresh and a crowd pleaser.
NANCY’S YOGURT POTATO SALAD
2# red skin potatoes cooked and sliced
½ cup chopped green onions
½ cup plain yogurt
½ cup Helmann’s mayonnaise
½ teaspoon dill
3 Tablespoons Cider Vinegar
1 teaspoon salt
½ teaspoon Pepper
½ cup chopped fresh parsley
Boil the potatoes with skins on and then slice. Cool. Add onion and parsley. Mix the rest of the ingredients in another bowl and then add to the potatoes. I usually double this recipe and use about 5 pounds of potatoes because it is gobbled up very quickly!
INSTEAD of plain hot dogs wrap them in bacon. Then roll them in a bit of granulated sugar. Grill. ENJOY!
For the CORN ON THE COB, take off the husks, clean the corn of the silk. In a bowl, mix 3/4th cup of real mayonnaise and some Italian Herbs. I add a bit of Thyme and fine chop Basil. BRUSH the corn with this mixture and then place directly on the grill. I spray with a bit of vegetable spray. Grill. (Turn the cobs every 3-5 minutes till brown...total of about 20 minutes.) The Corn will brown with the mayonnaise mixture which will give it a smoky, bacon taste, believe it or not. This has become a real favorite of ours for 4th of July.
For all of you living in the USA, I hope you all have a wonderful 4th of July and for my Canadian friends, have a wonderful weekend!
(And for all of you who think that I misspelled my title, I did not. That's the title of a musical play/song "The Fantasticks one of my husband, Jed's, favorites.)
And a bit of self promotion...while you're turning that corn every 3-5 minutes for a total of 20 minutes, and you want to read something...
And to all….happy reading!
Catherine www.catherinelanigan.com; @cathlanigan on Twitter/ Facebook/Catherine Lanigan.