Bruschetta (Can Be Breadless As Well)

Last night, I decided to make Breadless Bruschetta or as my Dad liked to call it "Tomato Salad." I mixed it up and used a large Heirloom Tomato instead of the typical large, red Tomato.  My Boyfriend and I ate it as a salad to our meal (which was cheeseburgers by the way). I used really fresh ingredients, which made it taste even better. Feel free to add thinly sliced, toasted Baguette bread topped with my bruschetta recipe below if you want. However, it tastes just as good without the bread if you want to stay away from the carbs or have a gluten allergy.

Serving Size: 2-3 servings

Ingredients:

1 tablespoon Extra Virgin Olive Oil

1 large heirloom tomato (or 1 large red tomato) diced

5 basil leaves

2 tablespoons Parmesan Romano Cheese

Materials:

Medium mixing bowl

Cutting board

Sharp Knife (serrated)

Tablespoon

Mix all together in a bowl and serve. 

Mediterranean Vegetables

Feel like making a dish that's healthy and seasonal? I know that's what I've been craving lately. I made this recipe up one night because I was craving a dish with a lot of flavor that was composed of Summer vegetables. It goes really well with chicken, especially chicken topped with goat cheese or feta, which compliments this Mediterranean Vegetable recipe.  See last recipe on Cranberry, Feta, and Strawberry Chicken. 


Ingredients:
1 red pepper diced
2 zucchinis chopped into medallions
2 medium sized squash chopped into medallions
3 tablespoons Extra Virgin Olive Oil 
Balsamic Vinegar (enough to coat veggies)
Pepper

Materials:
Deep Frying Pan 

1. Sauté red pepper, zucchini, and squash in Extra Virgin Olive Olive on medium heat. 
2. Heavily Pepper vegetables front and back. 
3. Frequently stir Vegetables on Medium heat for 5-7 mins
4. Swirl Balsamic Vinegar around the pan one time. You want to have enough to lightly coat the vegetables. However, you don't want to have a lot of excess liquid in the pan (if you pour too much on accident, pour out excess.) 
5. Heavily pepper the vegetables 1-2 more times.
6. Cook for 7-10 more mins or until the vegetables soften, stirring frequently.
7. Drain any excess liquid. Put in serving dish and enjoy.

Mama Mia! Bucatini all' Amatriciana

My Dad has gotten onto me lately for not cooking enough Italian food, since his side of the family is Italian. My favorite Italian pasta dish is Bucatini all' Amatriciana, which is Bucatini pasta with pancetta (Italian bacon) and tomatoes. If you have an Italian market close to where you live, like I do in Atlanta (E. 48th St Market in Dunwoody), then I would buy the pancetta, grated pecorino Romano, and a can of Cento Peeled San Marzano Tomatoes (I think the can is 1 lb and 14 oz).

Serves: 4

Ingredients: 

12 oz bucatini or thick spaghetti (I usually just make a lb of pasta)

14 oz peeled ripe tomatoes, seeds removed, chopped

4 oz pancetta or guanciale (pig's cheek)

minced chili pepper to taste

olive oil

salt and pepper

grated pecorino Romano

1. Finely chop the pancetta and sauté in a skillet with 3 tablespoons of olive oil.

2. When it starts to brown, add the tomatoes.  Season with salt and pepper, add the chili pepper and cook over high heat for about 10 minutes. 

(I usually cover the pan so the sauce will thicken a bit. Also, stir the sauce occasionally.)

3. Cook the pasta in salted boiling water until al dente.  Drain and add to the sauce.

4. Add some pecorino and toss. Serve with additional pecorino on top of the bucatini or on the side.