The fresh corn polenta is sure a nice side dish.
• Dress up a side dish of diced tomatoes and corn with 1/2 cup marinara sauce and 1/4 cup taco sauce – thickens and flavors nicely.
Rouxfy’s Leek and Ginger Slaw
The slaw is wonderful added to a serving of grilled tuna that has been rubbed with a paste of orange juice, wasabi powder and a touch of sesame oil. Thanks, Chef Ruth!
3 large leeks, cleaned, split in half and shredded finely on the diagonal
1 large knob fresh ginger, grated
Approx. 1/2 cup rice wine vinegar
Approx. 2 T. sugar
Combine the leeks, ginger, vinegar and sugar, adjusting amounts of the vinegar and sugar to taste. Toss well to dissolve the sugar and coat the leeks. Toss occasionally while chilling, Refrigerate overnight or at least several hours.
Grilled pineapple
SUSAN’S SLICED TOMATOES with PESTO VINAIGRETTE
Long time friend, Susan Schwasnick, brought this side dish to a summer BBQ years ago and it immediately became a family favorite. I do like to garnish with fresh basil when it’s available.
3 ripe tomatoes, sliced to 1/2" thickness
1/4 cup red wine vinegar
1/2 cup olive oil
4 T. pesto, see Pantry
1 clove garlic, minced
Parsley for garnish
Arrange the tomatoes on a serving platter. Combine the vinegar, oil, pesto and garlic and mix well. Drizzle dressing sparingly over the sliced tomatoes and chill for at least 15 minutes before serving. Garnish with the parsley or basil. Makes __ portions.
Mozzarella and Tomatoes with Walnut Pesto
An old friend introduced me to this salad which is a tasty version of a Tomato Caprese salad.
Walnut Pesto: 1/2 cup coarsely chopped toasted walnuts
3 cups fresh basil 1/2 cup olive oil (a little more if needed for consistency)
4 cloves garlic 1 cup (4 oz.) freshly grated Parmesan Cheese
Wash and pat dry the basil. In a food processor, process basil, garlic and walnuts gradually adding the olive oil. Add the parmesan and process until just mixed together.
For the salad:
1 lb. fresh mozzarella 1 lb. summer ripened tomatoes 1/4 cup toasted pine nuts
Slice the cheese and tomatoes and arrange on a plate, alternating slices. With a spoon, drizzle a little of the pesto over the tomatoes and mozzarella. Sprinkle with pine nuts and maybe a little more grated Parmesan.
Roasted Beets and Garlic
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Geez, sorry - got carried away it's been so long since anyone asked for an idea.....................