Don’t know about you but lately on my trips to the local farm markets I become hypnotized with the beauty of the vibrant colors and  the fragrance  of the fruits and veggies.. always purchasing more than I need..I sometimes feel like I am purchasing a collection of  Mother Nature’s works of art ..well they are..

But when you go shopping for fruits and veggies always go with a plan and a recipe in mind to shop for..And most of all don’t miss the colors of this season.

Fresh tomatoes and peppers.. and a recipe to create a fresh authentic Gazpacho..authentic to the Andalucia region of Spain..also a light recipe with only 250 calories a serving. This recipe makes 4 servings

Shopping list :
*3 pounds fresh red, ripe tomatoes

*Extra virgin olive oil

*1 loaf crusty bread-day old

*1 fresh red pepper

*1 fresh cucumber

*white vinegar

*2 cloves fresh garlic

 

Gazpacho

In a bowl place 1 cup of day old crusty bread that has been cut into cubes and soak with 1 tablespoon of vinegar, 2 cloves minced garlic, 4 tablespoons of extra virgin olive oil. Mix with a wooden spoon or hands and let sit for 30 minutes. Wash,cut into cubes, 3 pounds of red ripe tomatoes. Cut into cubes 1 cucumber and one red pepper. Set aside. In a food processor, blend together into a soup like consistency the cubed veggies and the soaked bread mixture. Place in refrigerator for an hour to chill. Serve garnished with cubed cucumbers,peppers,tomatoes and a few bread croutons and don’t forget to place an ice cube in each dish of soup.

 

Enjoy our weekend ..with a cool bowl of gazpacho for a light lunch or dinner..

For more recipes get your copy of the Award winning The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition

See you at ……Sept 9-12th Hudson Valley Wine Festival in Rhinebeck, NY..On stage cooking appearances and book signing. For info on sponsorship email info@marialiberati.com

Maria

www.marialiberati.com     where food meets art, travel & life!

copyright 2009, Art of Living, PrimaMedia,Inc./ Maria Liberati

 

 

 

 

 

 

 

Today as I finished up a panel discussion at the Chestnut Hill Book Festival in Chestnut Hill, Pa on writing  your own cookbook (with  noted cookbook writers’ ) someone in the audience came up to thank me for noting that cookbook writing and cooking should be a passion.  But he also put it more succinctly…… that cooking and eating a meal should be more than just putting ingredients together..it should be an experience no matter how simple!
Think of  eating a meal as an experience..an experience to try a new food  or a new flavor combination. It can be a simple dish..bruschetta with fresh tomatoes, fresh basil, fresh mozzarella..a truly delicious experience of  true flavors! An fun experience to lift up your spirits..to give you something to look forward to at the end of the day!

Here are some great recipes to experience:

Zucchini Parmigiana Frittata

*6 eggs

*2 small zucchini, chopped

*4 tblsps of olive oil

*4 tblsps of parmigiana-reggiano cheese grated

*handful of fresh parsley finely chopped

*salt and pepper to taste

Heat olive oil in saute pan. Place in chopped zucchini. Saute for 5 minuts. Break eggs in a bowl. wisk with a wire whisk, place in chopped parsley, grated parmigiana-reggiano cheese wisk together. Add in salt and pepper to taste. Place in saute pan with zucchini. When all sides are dryu and top does not have runny liquid, flip over with a plate on top and place back in sauce pan. Brown on that side, take out of pan and slice and serve.

Panzanella (tuscan bread salad)

*4 slices of thick crusty bread

*1/2 cup  extra virgin olive oil

*4 plum tonatoes chopped

*1 cucumber peeled and chopped

*1/2 red onion peeled and chopped

*handful of fresh basil leaves chopped

Tear bread slices and place in bowl with chopped cucumber and chopped onion. In  small bowl whisk together olive oil and red wine vinegar. Pour over bread and salad and let marinade for 30 minutes.

Then place in tomatoes, and toss, top with chopped basil leaves and serve.

Hope to see you at the upcoming The Basic Art of Italian Cooking events at:
July 16th- Annapolis, MD- Whole Foods Market, Annapolis Culinary Center, 7 PM- A Tuscan Picnic cooking demo and book signing. Call store for info or email events@marialiberati.com

July 18th- Fair Lakes/Fairfax, Va., Whole Foods Market, A Tuscan Picnic  and Wine Pairing, 1PM. Call store for info or email:events@marialiberati.com

July 31st-August 2nd ,Atlantic City Wine and Food Festival. Email:events@marialiberati.com

Mangia Bene, Vivi Bene,

Maria

http://twitter.com/marialiberati

http://mariandco.blogspot.com

 

 

 

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Nothing epitomizes summer more than a picnic or barbecue on July 4th. Here’s some healthy and fun ideas to make yours

For healthy  Holiday dish for the grill this weekend here’s one of my favorite salad recipes..easy to make..quick..healthy and it includes some grilled veggies…

A recipe for a simple, refreshing Greek salad on hot summer days. Try grilling the tomatoes and red onion slices for some added flavor to this classic summer salad.

Grilled Greek Salad

You will need:

1 large beefsteak tomato cut into 1/2″ slices

1 large red onion cut into 1/2″ slices

1 cucumber split lengthwise, deseeded and cut into 1/4″ slices

1 cup pitted kalamata olives

1 cup crumbled feta cheese

1 head romaine lettuce

1/3 cup red wine vinegar

1 cup extra virgin olive oil

Kosher salt and black pepper

Instructions:

Brush the tomato and onion slices with olive oil and season with salt and pepper. Place on a hot grill and cook for one and a half minutes per side to achieve grill marks. Cut the slices in half and set aside while you assemble the dressing.

Fruit Skewers are a fun idea and healthy as well:

Makea patriotic dessert with strawberries, watermelon, blueberries, banana slices and cherries. Alternate fruit pieces on skewers in ed white and blue colors and serve fresh!

Refreshments:
Serve freshly squeezed lemonade over fresh strawnberries.

Serve freshly brewed iced tea with fresh orange slices and fresh mint leaves.

Cold  Pasta Salads;

Toss cold pasta with red and green peppers, cherry tomtaoes, yellow or green zucchini, chopped red onion to add a rainbow of color.

Grilled veggies:

Cut up fresh veggies, marinate in a dressing made up of 1/4 cup olive oil, 3 tablespoons white wine vinegar, fresh parsley and minced garlic. Marinate for 10 minutes, plae sliced veggies on skewers and grill till tender.

Hope to see you at one of The Basic Art of Italian Cooking School events:
Thursday, July 9th- Whole Foods Market, 6:15 PM- The Basic Art of Italian Cooking presents The Outdor Kitchen with Celebrity Chef Maria Liberati, Recipes for the picnic and the beach all tasty, fun and easy. Samples and recieps provided. Call store at 215-481-0800  to register or for more info or email events@marialiberati.com

July 11th-Chestnut Hill book festival book signing and cookbook panel -2 PM at Magarity’s on Germantown Avenue in Chestnut Hill. For mroe info email:events@marialiberati.com

July 16th- Whole Foods Market Culinary Center, Annapolis Maryland, 7  PM  for more info call store or email events@marialiberati.com

July 18th- Whole Foods market, Fairfax Virginia, Tuscan Picnic and Wine Pairing at 1:30. Call store to register or email events@marialiberati.com

July 30-August 2nd- Atlantic City Food & Wine Show, Bally’s Casino for info email: events@marialiberati.com

For your copy of the bestselling book The Basic Art of Italian Cooking go to www.marialiberati.com

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