A Fall Picnic Salad and a Lazy Autumn Day...

copyright 2009, Maria Liberati
What is it about the beginning of Fall that makes me feel lazy?? but not the same lazy I feel in the 'dog days' of August..that is an extremely 'wear your flip flops' and enjoy the summer sun relax. No it is more of a realxed because it seems as if everything is beginning to take its' course for the Fall. The weather is a Fall weather, offices are back to their normal schedules,schools are filled and on their schedules..everyone is back to their normal Fall routines..so yes  I guess that is a reason to relax.

Relaxing as this weekend is I opted for something light for dinner tonight..a Tuscna Picnic slad made with the Sempre Sapori spice blend I developed to create easy Tuscan style dishes in a 'flash'. We have been getting so many calls and orders and re-orders from those of you that tried it that I had a 'voglio' to use it on something as well. Here it is a salad for a light dinner on a relaxing Fall evening.

 Tuscan Picnic Salad with  Sempre Sapori




1 lb romaine salad (or 1 pre-cut package)



2 avocados, pitted and peeledTuscan



and cut into 1” chunks



1 lb plum tomatoes cut into wedges



½ lb fresh mozzarella cut into small chunks



2 tsp of Sempre Sapori (Tuscan Picnic Blend)



Wash, clean, cut salad ingredients. Place in large bowl. Combine salad dressing ingredients in small bowl and mix with wire whisk or place in bottle and shake to mix. Refrigerate dressing for 30 minutes before placing dressing on salad. Dressing can be refrigerated for up to two weeks

Get your copy of The Basic Art of Italian Cooking:Holidays and Special Occasions  before the mad Holiday rush great for a gift for someone special or for yourself. Filled with 140+ recipes, menus, wine pairing tips and short stories of Holidays spent in Italy.



Oct 2nd- Join me for a book singing in Collngswood, NJ at the Collingswood Book Festival from 11-1 PM



October 5th-Join me for a cooking demo/sampler dinner and book signing at Horsham Library in Horsham PA. Email juzz@aol.com for reservations. Spaces limited..4 course sampler dinner and more..



October 16th-18th.. join me at the Philadelphia Food  and Wine Fest..book signing, cooking demo on stage on Sunday at 3:30. Phhiladelphia Expo center, King of Prussia, Pa



Nov5-7-Christmas in Italy weekend at Harvest Moon Bed and Breakfast. Join me for a weekend of coking classes, wine pairings, in Lancaster, Pa using fresh produce from Lancaster at this beautiful bed and brakfst..just as we do at my cooking school in Italy.Email : Carl at Harvest Moon for reservations at info@harvestmoonbandb.com  

Refresh With a Summer Salad

A simple refreshing salad for lunch or a light dinner..
Grilled Greek Salad
copyright 2009, Maria Liberati

A recipe for a simple, refreshing Greek salad on hot summer days. Try grilling the tomatoes and red onion slices for some added flavor to this classic summer salad.

You will need:
1 large beefsteak tomato cut into 1/2” slices
1 large red onion cut into 1/2” slices
1 cucumber split lengthwise, deseeded and cut into 1/4” slices
1 cup pitted kalamata olives
1 cup crumbled feta cheese
1 head romaine lettuce

1/3 cup red wine vinegar
1 cup extra virgin olive oil
Kosher salt and black pepper

Procedure:
Brush the tomato and onion slices with olive oil and season with salt and pepper. Place on a hot grill and cook for one and a half minutes per side to achieve grill marks. Cut the slices in half and set aside while you assemble the dressing.

Whisk together red wine vinegar and extra virgin olive oil. Season with salt and pepper and taste.

Assemble the salad in a large bowl. Wash and chop the romaine head into bite sized pieces and combine in the large bowl with grilled tomato and onion, cucumber, olives and feta cheese. Drizzle with some of the dressing and toss to combine. Taste for seasoning and dressing coverage.



Tueday, June 2nd, The Basic Art of Italian Cooking by Maria Liberati tm will be at Kenilworth Library in Kenilworth NJ to present Cooking on A Budget with The Basic Art of Italian Cooking from 7-8 PM. Based on the bestselling book The Basic Art of Italian Cooking, the recipes will be for summer appetizers. Email:events@marialiberati.com for more info or call the library

Mangia Bene, Vivi Bene
Maria
http://www.marialiberati.com
http://twitter.com/marialiberati

Spring is here..ahh Primavera

copyright, Maria Liberati, 2008, Editor Lauren Scheller

Ahh... it is beginning to feel like 'Primavera' ..if not in the air at least in my mind.. Nothing makes you feel like Spring more than a special dish or treat in the kitchen....

Fast Forward to Spring With this Sea Inspired Salad


Spring is in the air, but, while we patiently wait for it to arrive, here’s a great recipe to beat the winter blues and combat cabin fever. If you scroll down the list of ingredients for Insalata Profumata di Mare, you can’t help thinking of a warm, beach breeze and summer sun. While this salad is actually a traditional Italian dish on Christmas Eve, the presence of the shrimp, mussels, and calamari make it perfect reminder of seaside flavor and fun anytime of the year. Combine these fresh ingredients to create a light, tasty insalata that is sure to make your spring arrive a little faster!
Insalata Profumata di Mare
(Flavors of the Sea Salad)
*1 lb of steamed, cleaned shrimp
*1/4 pound cleaned, steamed mussels-shelled
*1/3 lb of calamari-cleaned and cooked
*1 red onion
*2 red, ripe tomatoes
*4 parsley sprigs chopped finely
*1 tablespoon of olive oil
*1 fresh lemon
*salt and white pepper to taste
Directions:
Clean and slice the onion into round slices. Separate slices into separate rings. Wash and clean the tomatoes, cut in slices. Clean and chop parsley finely. Wash and cut lemon in half. Squeeze lemon with juice squeezer, remove seeds. Place fish in bowl and dress with lemon juice olive oil and pinch of salt and pepper. Sprinkle chopped parsley on top and stir. Cover with plastic wrap and set aside for 30 minutes in refrigerator.

On a large plate, arrange tomato slices. Place marinated fish on top and then top off with onion rings.
~ For this delicious recipe, and many others, be sure to check out Maria Liberati’s The Basic Art of Italian Cooking and one of her newest cookbooks-Holidays and Special Occasions from The Basic Art of Italian Cooking... Coming to you soon! Go to http://www.marialiberati.com/ to order your copy now..