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Photo by Eileen Goldfinger. Ocean Grove, NJ. August, 2013

Photo by Eileen Goldfinger. Ocean Grove, NJ. August, 2013

 

By Eileen Goldfinger, Food and Garden Editor  @Blogfinger   Re-post.

2 cups seeded watermelon, 1 inch cubed (I used half red and half yellow watermelon)

1 large beefsteak tomato, 1 inch cubes

1 small red onion cut in half and sliced thinly on an angle from the side

3 ounces of baby arugula

1/2 cup crumbled feta cheese

1/4 teaspoon freshly grated sea salt

1/4 teaspoon freshly grated black pepper

1/4 teaspoon ground garlic (dry not fresh)

2 tablespoons aged balsamic vinegar

4-5 tablespoons of extra virgin olive oil

Place watermelon, tomatoes, onion and arugula in a large bowl and stir.

Add salt, pepper and garlic to the salad.  Drizzle balsamic vinegar and olive

oil on salad and stir all ingredients together. Sprinkle feta cheese over the salad and serve.

Serves 2

Editors note: This salad was inspired in 2013 by Laurie Price at Laurie’s Farm Market **on Atkins Avenue in Neptune Township.

I purchased the yellow watermelon, tomatoes and arugula from her. All other ingredients were from Wegmans with the exception of the traditional barrel aged Italian balsamic vinegar which was purchased at Carter & Cavero in Sea Girt*.

* Carter and Cavero are at 2100 Rt. 35 in Sea Girt.   They also have a store in Red Bank.

** Lauri’s  Farm Market is no longer in business

 

GERRY MULLIGAN   “Home (When Shadows Fall’)    from his album Dream a Little Dream

 

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Photo by Eileen Goldfinger

Photo by Eileen Goldfinger

By Eileen Goldfinger, Food and Garden Editor @Blogfinger

preheat oven 350 degrees

1  9″ square oven proof casserole dish

1 medium eggplant, peeled and sliced 1/4″ rounds

2 large beef steak tomatoes, sliced  1/4″ rounds

1 zucchini, sliced in 1/4″ rounds

1 large onion, sliced in 1/4″ rounds

4 small sweet peppers, any color, remove seeds and ribs, cut in quarters

4 ounces mozzarella, thinly sliced

10-12 basil leaves, ripped

1 teaspoon fresh thyme leaves

4 tablespoons fresh parsley leaves, no stems

1/8 teaspoon salt

1/4 teaspoon freshly grated black pepper

3 cloves garlic, thinly sliced

4 tablespoons freshly grated parmesan reggiano

6 tablespoons extra virgin olive oil

Rub the casserole dish with  2 tablespoons olive oil.

Layer half the vegetables in the dish — layer of eggplant, of onion (take rings apart and layer),  of zucchini and of peppers.

Next layer the mozzarella, basil, thyme, parsley, salt, pepper and garlic.

Repeat the vegetable layers using the remaining vegetables. Drizzle 2 tablespoons of olive oil on top.

Place in oven and bake for 1/2 hour.  After that time, use a spatula to press down on vegetables in dish to flatten.  Sprinkle the vegetables with the grated parmesan reggiano cheese. Drizzle 2 tablespoons of olive oil on top. Cover dish with aluminum foil and bake for another 30 minutes or until the vegetables are soft.

Serves 2 as a main dish or 4 as a side dish.

Editor’s Note:  The eggplant and tomatoes came from Lauri’s Market on Atkins Avenue in Neptune Township. The herbs are from Eileen’s garden. All the other ingredients are from Wegmans.

MICHAEL GIACCHINO, soundtrack composer. He’s from New Jersey.

“Special Order” from the  Disney-Pixar film  “Ratatouille”

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