Moosewood Restaurant Cooks at Home: Antipasto Salad

I have lots of favorite things, Vixen included (despite the bitter reality that she’s decided to stop downloading music again…) Any-who, among them, the unique flavors and textures present in delectable foods really get my smile going.

Can you imagine all your favorites in one place at one time? Enter: the great Antipasto Salad, inspired by one of my most-loved cookbooks, Moosewood Restaurant Cooks at Home. If you are a vegetarian, or even if you’re not, this book is full of marvelous meal ideas that I promise, will become staples in your meal plan after one taste.

In goes a jar of marinated artichoke hearts, drained. I could eat these by the jar-full (…and have been known to.)

Garbanzo beans, rinsed and drained (a sneaky way to get protein into my husbands belly, without using chicken.)

Don’t you just love Kalamata olives? They are available pitted through most grocers, which will save you a few precious minutes during the dinner rush. I also added Castlevetrano’s (those bright green goodies) and some capers.

Cannellini beans, rinsed and drained (eventually Kev figured out my sneaky bean trick, but the good news is he ate them anyway!)

In with the tomato (chopped and seeded, of course…)

…red onion…

…and Feta cheese. Lots of Feta cheese. Yum. Squeeze in a lemon, drizzle on a touch of extra virgin olive oil and add freshly ground black pepper.

The best part about food is that we need to eat dinner everyday; that’s seven opportunities a week to feel inspired, create, and indulge in something fantastic.

This salad is now looking confused (all mixed up) and Me. Likey.

Served on a bed of lettuce for some crunch. Simple, satisfying, fresh and easy! All is well with the dinner world…now if I could just figure out what’s wrong with Vixen. Hmm.

Simple Tomato Dish

Thank you, Jacob Whitmer, for gifting Kevin and I with these beautiful red tomatoes that you hand-picked with your Dad! As you can see, they were very ripe – and as you can bet, extremely delicious to eat.

I sliced these farm-fresh, drop-dead-gorgeous tomatoes into 1/2 inch thick rounds and dressed them up with some kosher salt, freshly ground black pepper, basil from my little porch-plant and, of course, EVOO. Sooo simple and so good!