Author Archive for: ‘Meriwether Godsey » Blog’

Summer Tomato Pie

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Serves 6-8

4 lg     ripe tomatoes, sliced 1/2″ thick

sea salt

9”       pie crust, chilled

1/2c   onions, finely diced

1/2c   mixed fresh herbs, minced

(basil, tarragon, oregano, parsley)

1c       lite mayonnaise

1c       grated cheddar

 

 

1. Preheat oven to 350°F

2. Put tomatoes on rack, salt well

3. Drain 10-15 min, pat dry

4. Place ½ tomatoes in pie crust

5. Top with onions & 2 T herbs

6. Layer rest of tomatoes, season with s&p

7. Combine mayo, cheese & rest of herbs

8. Spread mixture on top of pie

9. Bake for 25 min until golden brown

Butter Bean Hummus

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Serves 8-10

1 lb       fresh butter beans or
             frozen baby limas

2 t         fresh garlic, minced

⅓ c        plain greek yogurt

½ t ea   s&p

¼ t        cayenne pepper

1 c        olive oil

¼ c        fresh lemon juice

1. Place beans in saucepan, cover with water

2. Bring to boil, reduce heat & simmer, partially covered, 40 min

3. Drain & cool

In food processor

1. Combine beans, garlic, greek yogurt, s&p & cayenne, pulse until smooth

2. Slowly pour olive oil & lemon juice through spout

3. Pour into serving dish

4. Serve with raw veggies, pita toasts, gourmet chips

Store, covered, in refrigerator for up to 5 days

 

Radish, Cucumber & Peach Salad

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Serves 6

2  ripe peaches, diced to ½”

1  english cucumber,thinly sliced or julienne

8  radishes, quartered or thinly sliced

coarse sea salt

1T  grated lime zest

2T  fresh lime juice

2T  olive oil

1T  honey

 

1. Arrange peach, cucumber & radishes on platter

2. Season with sea salt

3. Whisk together lime zest & juice, oil & honey

4. Drizzle dressing over salad

 

Roasted Beet, Caviar Lentil, Orange & Chevre Salad

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Serves 8

1c     black caviar lentils

1lb    local beets (heirloom if available)

 

Dressing

1/3c  fresh orange juice

2T     orange zest

1/4c  shallots, minced

2T     cider vinegar

1T     honey

1/2t   s&p

1c      olive oil

1       orange

6oz    goat cheese

2c      baby salad greens

 

1. Wrap beets in foil, roast at 325°F, 1 hr

2. Peel beets while warm, dice to ½”, chill

3. Cook lentils in 4 c salted water until tender. Drain & chill

 

Dressing

1. Combine 1st six ingredients, slowly whisk in oil

2. Peel, section & dice orange

3. Toss chilled lentils, beets & orange sections with ⅔ of dressing

4. Assemble greens; top with lentils, orange sections, beets & crumbled goat cheese

5. Drizzle with remaining dressing

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