Last night I popped open my new cookbook and decided it was time to try something from it. Even though we generally eat only raw foods during the growing season. What did I find to make?
Spanish Potato Gratin
2 1/4 c. chunked potatoes (we used local organic blue potatoes, just because they are darnright awesome!)
3 Tblsp. olive oil
1 arge onion food processed (personal preference, I hate chunks of onion, do what ya want!)
1 garlic clove finely chopped
about 6 fresh tomatoes (calls for canned but its tomato season eat fresh!) chopped
4Tblsp. green olives pitted
4 Tblsp. black olives pitted
2 Tblsp. fresh parsley chopped
1 Tblsp. fresh thyme chopped
1/4 c. bread crumbs
salt and pepper
Preheat the oven to 375 degrees. Bring a saucepan of water to boil. Add the potatoes and simmer for about 15 minutes, drain and return to saucepan. Dry the potatoes on very low heat ( I used my cast iron skillet), shaking the pan gently. Mash the potatoes.
Heat half the oil in a large saucepan(used my huge cast iron skillet, we dont use anything but cast iron). Add the onion and garlic, and saute over moderate heat for 5 minutes, or until the onion is soft and golden. Mix in the tomatoes, olives, half the parsley and thyme, and season with salt and pepper. Spoon the mixture into an ovenproof dish. Tio with the mashed potatoes, and scatter bread crumbs and remaining parsley and thyme on top. Drizzle remaining oil over the top and bake for 15 minutes!
Roasted Veggies with Couscous and Lemon Pepper Oil
1 fennel bulb
12 medium sized tomatoes
2 red peppers (i used a purple pepper and a regular ole green one, its all we had!) seeded and cut into bite-sized chunks
2 zucchini, cut into bite-size chunks
1 red onion, cute into chunks
4 cloves of garlic ( I used about 12, but its up to you, I love the way the garlic melts in your mouth in a full clove) dont chop, just peel and leave whole!
4 Tblsp. olive oil
freshly ground black pepper
grated zest of 1 lemon
1 lb couscous
Preheat over to 400 (we just left ours at the same temp as the other recipe!) Trim the tough stalks off the fennel bulb. Shave off the base, and remove any damaged outer layers. Slice the buulb in half lengthwise, cute out the core, and slice each half into bite-size chunks. Skin the tomatoes by dropping them each in boiling water for about 20 seconds then immediately placing them in ice cold water...the skin will slide right off. Cut the tomatoes into chunks.
Put the tomatoes, fennel, peppers, zucchini, onion and garlic in an ovenproof dish. Drizzle 2-3 Tblsp. of the oil over them. Scatter pepper and half the lemon zest over the top. Bake for 30 minutes, until slightly golden around the edges. Put the couscous in another ovenproof dish, and pour warm water over the top, just enough to cover the grains, but not flood them. Cover, and let sit for at least 10 minutes in a warm place (on top of the stove while the other dish cooks in the oven) Fluff up the couscous grains with a fork. Add the remaining oil and lemon zest, and mix together. Cover the couscous with foil, and bake alongside the veggies for 20 minutes. Toss it all together, and its yummy time!