FRESH from the
GARDEN RECIPES
NECTARINE & BLUEBERRY PIE
BREAD & TOMATO SALAD
My take on the classic panzanella salad.
Serves 4
6 plum tomatoes, in wedges
2 tablespoons basil, roughly torn
1⁄
2 cup pecorino, crumbled
3 cups croutons
4 tablespoons olive oil
salt & pepper to taste
1. Combine flour, salt and sugar in a
large bowl.
2. Add butter and use your
fingers until the mixture resembles
coarse meal.
3. Mix vinegar, egg and
water in a bowl and mix into the flour
with your hands just until combined.
4. Press the dough gently together,
wrap in plastic and chill for at least 1
hour.
5. Take it out and roll it flat.
6. Fill
a 9-inch pie plate with it. Cut of excess
dough.
7. Cut out small circles with a
cookie cutter to go around the edge of
the pie.
ISRAELI COUSCOUS SALAD
Couscous is such a great invention.
It soaks up all the good flavors in this
salad. Such a great picnic food.
Serves 4
1 squash, diced
1 red onion, diced
1 aubergine, diced
4 tablespoons olive oil
salt & pepper to taste
5 cups cooked Israeli couscous
2 tablespoons chopped basil
2 tablespoons chopped parsley
1 tablespoon chopped mint
16 cherry tomatoes
1⁄
2 cup olive oil
3 tablespoons lemon juice
1. Mix tomatoes, basil, pecorino and
croutons on 4 plates.
2. Pour over olive
oil and sprinkle with salt and pepper.
Filling:
5 nectarines, pitted and sliced
1⁄
2 cup blueberries
2 tablespoons plain flour
2 tablespoons lemon juice
1 tablespoon sugar
1 egg
1 tablespoon milk
1. Heat the oven to 450°F.
2. Place
squash, onions and aubergine on a
baking tray and toss with oil, salt and
pepper.
3. Roast for about 12 to 15
minutes, or until soft. Cool.
4. Mix
the vegetables, couscous, herbs and
tomatoes.
5. Mix together oil, lemon,
salt and pepper and pour the dressing
over the salad.
6. Mix well and serve.
SQUASH & PEAS SALAD
Nothing says summer like fresh garden
peas. This is a great summer salad to
serve at any BBQ.
Serves 4
1 squash, cut thinly length wise
2 cups baby spinach
1 cup fresh peas, blanched 20
seconds in salted water
1⁄
2 cup pecorino shavings
1⁄
4 cup toasted pine nuts
4 tablespoons olive oil
2 tablespoons lemon juice
salt & pepper to taste
1. Mix squash, spinach, peas, pecorino
and pine nuts on 4 plates or a large
platter.
2. Mix oil and lemon juice and
pour it over the salad.
3. Toss gently.
4. Sprinkle with salt and pepper.
1. Preheat the oven to 450°F.
2. Place
the nectarines and blueberries in a bowl
and toss with flour.
3. Place it in the pie
shell. Pour over the lemon juice and
sprinkle with sugar.
4. Line the edge of
the pie with the small dough circles.
Beat egg and milk and brush the dough
with it.
5. Bake for about 40 minutes, or
until golden.
6. Cool and serve.
SQUASH CARPACCIO
A great side dish. Perfect with
grilled fish.
Serves 4
1 yellow squash
1 green squash
200 g pecorino, in thin slices
2 tablespoons purple basil leaves
salt & pepper
olive oil
1. Cut the squash into very thin slices,
use a mandolin if you have one.
2. Spread them onto 4 plates or a large
platter with pecorino and basil.
3. Sprinkle with salt and pepper and
add olive oil.
