A new and elegant twist on a Tomato and Cucumber Salad. . .

Ingredients:

2 Cucumbers Peeled

4 Roma Tomatoes Rinced and Chopped

1/4 Cup of Fresh Basil Leaves rinced and roughly chopped plus additional whole basil leaves for garnish

3 Tblspn. Chopped Red Onion

1 Tspn. fresh garlic minced

Salt and Pepper to taste

2 Tblspn. Extra Virgin Olive Oil

1 Tspn. Red Wine Vinegar

Directions:

Using a Mandoline Slicer with the "toothed" blade set at approximately 1/8", run your cucumber lenth wise to create the "spaghetti" effect.   Place sliced cucumber, chopped tomatoes, chopped onions and minced garlic in a large bowl.  Drizzle with the extra virgin olive oil and salt and pepper to taste.  Toss so that the mixture is coated evenly.  Let stand at room temperature for 30 minutes then re-toss and plate as pictured.

Serves 4

Rustic Roasted Vegetables

A simple and delicious dish that is a great side dish for beef or roasted chicken. . .

The amount of Ingredients can be easily adjusted to accommodate larger quantities.  It is also a very budget friendly side dish!

Ingredients:

4 Russet Potatoes Peeled and cut into 1 inch rounds (Skin on is optionsal)

4 Large Carrots Peeled and cut in half

4 Large Celery Stalks rinsed and cut in half

2 Sweet Yellow Onions quartered

1 Tspn. Kosher Salt

1Tspn. Black Pepper

3 Tblspn. Grated Romano Cheese

3 Tblspn. Gluten Free Seasoned Breadcrumbs (See recipe for breadcrumbs in archives as part of the Chicken Milanese recipe on October 9, 2010)

2 Tblspn. Olive Oil

Directions:

Pre-heat your oven to 425 degrees.

Place the potatoes, carrots, celery and onions on a baking sheet.  Drizzle the olive oil over the mixture and then sprinkle them with salt and pepper.  Mix the vegetables on the tray so that they are all lightly coated with the olive oil and salt and pepper.  Don't be afraid to use your hands to mix them.   Sometimes our hands are our best kitchen utensil!  In a small bowl, mix the Romano Cheese and Seasoned Gluten Free Bread Crumbs.  Sprinkle the mixture over the top of the vegetables.  Place the baking sheet uncovered in the oven for 30 minutes or until the vegetables are fork tender and the cheese and breadcrumb coating is lightly golden brown.

Serves 4

Sorry about the break in posting for so long. . .

As most of you know, I have been quite busy working on my cookbook!  I am happy to report that I hope to finish the book and have it available within the next 6 months or so. . .I will keep you posted on the details. . .In the meantime, I thought I would put up a few easy recipes for your tasting pleasure. . .enjoy!