Couscous and Grilled Vegetables Salad
recipe and photo: Susan Lewis, SusanAnnsKitchen.com I came up with this recipe for my mother who kept saying she ‘doesn't like couscous.’ It also is a great go-to dish everyone will enjoy when guests are coming over. Prepare in advance and when they arrive you only have to throw the meat on the grill and add a salad. An alternative vegetable preparation is roasting in the oven. - Susan Lewis
Ingredients 1 10-oz package couscous, substitute chicken or vegetable stock for the water 1 cup of grape tomatoes 1 zucchini, quartered lengthwise, seeded 1 summer squash, quartered lengthwise, seeded 1 large onion, cut in to thick slices 1 red pepper, quartered, seeded Herb Dressing 2 cloves garlic minced 1 tablespoon, course ground mustard, Susan Ann’s Kitchen 3/8 cup white balsamic vinegar 1 1/4 cup extra virgin olive oil 1 1/2 tablespoon Italian herb blend Directions Cook the couscous according to package directions. Halve the tomatoes. Sprinkle them with with olive oil and salt and pepper. Grill or roast them in the oven at 350˚until they start to shrink. Cool and set aside. For the herb dressing, put all ingredients in a jar, seal tightly and shake to combine. As soon as the couscous is ready, fluff it and combine with 1 1/3 cups of the dressing. Meanwhile heat gas grill to medium high. Lightly coat the vegetables except the tomatoes with olive oil and grill until they have grill marks and have softened. Remove from heat and cool. Chop into bite-sized pieces. Incorporate them into the couscous salad together with the tomatoes. Serve warm or at room temperature. Find Susan Ann’s Kitchen Products in the following markets: Lemon Street Market, Lancaster - Wonderful Good Market, Adamstown - S. Clyde Weaver, East Petersburg - Marketstands at Central Market, Lancaster - Bird-in Hand, Lebanon Farmers Market - Dutch Deli, Fairground Farmers Market, Reading - Paula Mae's at The Green Dragon, Ephrata Martin's Country Market, Ephrata - Lititz Farmers Market
Zucchini and Tomato Tart
recipe and photo Carrie Keplinger, The Gluten Free Hack, glutenfreehack.com
This delicious vegetarian dish starts with an easy, homemade gluten free crust and herbed cream cheese. Layer in fresh zucchini and tomato slices, sprinkle on a little extra cheese, and you're ready to impress your taste buds!
Gluten Free Pie Crust 1 1/2 cups gluten free flour 1 tablespoons psyllium seed husk 1/2 teaspoon salt 1/2 cup (1 stick) butter, plus some extra 6 tablespoons cold water Directions 1. Preheat oven to 400 degrees. Butter a 9-inch round pie dish. 2. In a food processor, blend flour, psyllium seed husk, and salt. Cut butter into chunks and pulse into flour until it resembles fine crumbles. 3. Empty flour/butter mixture into a large bowl and add the cold water. Mix with your hands until dough forms into a ball. 4. Use hands to spread dough evenly along bottom and sides of buttered pie dish. Liberally prick bottom with fork. Bake for 10-12 minutes, then remove and allow to cool slightly.
recipe and photos: Phoebe Canakis, phoebespurefood.com
1 yellow summer squash, diced 1 green zucchini, diced 2 green onions, diced 1/4 cup fresh corn 1 tablespoon fresh dill, chopped 1/4 cup cider vinegar (better yet a citrus vinegar) 1/4 cup extra virgin olive oil 1/4 cup orange juice 1 teaspoon sugar pinch of salt, to taste I prefer this succotash with consistent sized pieces. Cut the squash to general size of corn kernels. Combine all ingredients and let rest in the refrigerator for at least 2 hours. The longer it sits the better is gets.
Published on Jul 9, 2013
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