Total time : 30 Minutes Make 6 SERVINGS
Part green salad, part antipasto salad, this recipe combines lettuce, celery, onion, peperoncini, olives and cherry tomatoes--all tossed in a dressing made with olive oil, vinegar and a little mayonnaise.
1 garlic clove, smashed
2 tablespoons mayonnaise
2 tablespoons red wine vinegar
1/2 teaspoon dried oregano
1/4 cup plus 2 tablespoons extra-virgin olive oil
Freshly ground pepper
1 large romaine heart, chopped
1 small head of radicchio—halved, cored and coarsely chopped
1/4 head of iceberg lettuce, coarsely chopped
1 tender celery rib, thinly sliced
1/2 small red onion, thinly sliced
1/2 cup cherry tomatoes
1/4 cup pitted green olives, preferably Sicilian
2 ounces Parmigiano-Reggiano cheese, shaved (1 cup)
In a large bowl, mash the garlic to a paste with a generous pinch of salt. Whisk in the mayonnaise, vinegar and oregano, then whisk in the olive oil. Season with pepper. Add all of the remaining ingredients and toss well. Serve right away.
Strawberries sweeten these mojitos . "A great drink when you're in the mood for something fruity." Use a molasses-based rum (like white Brugal) for a smoother drink, or a sugarcane-based rum (such as white Barbancourt) for a drier cocktail.
Kids around , omit the liquor , it makes them feel so grown up .
Lemon - Strawberry- Mojitos
8 lemon wedges24 mint leaves, plus 4 mint sprigs, for garnish (optional)
4 strawberries, plus 2 halved strawberries, for garnish
Ice cubes, plus crushed ice
8 ounces gold or aged rum
3 ounces fresh lemon juice
2 ounces prepared sugarcane syrup or agave nectar
In a cocktail shaker, muddle the lemon wedges with the whole strawberries and mint leaves. Add ice and the rum, lemon juice and sugarcane syrup; shake well. Strain into crushed ice–filled highball glasses. Garnish with the berry halves and mint sprigs.
Passion Fruit Ice Cream Pie with a Ginger Crust
This isn't the kind of ice cream pie you'd make for a kiddie birthday party. Instead of a plain cookie crust, a crispy, chewy one with crumbled gingersnaps, dried pineapple and candied ginger. And instead of the usual caramel or chocolate sauce on top, prepare a delectable mix of dulce de leche and passion fruit nectar from the supermarket.
1 8-ounce box gingersnaps, lightly crushed
1 dried sweetened pineapple ring (1 1/2 ounces), coarsely chopped
2 tablespoons coarsely chopped candied ginger
4 tablespoons unsalted butter, softened
1-1/4 cups dulce de leche (16-ounce jar)
1/2 cup passion fruit nectar (see TIP)
3 pints vanilla ice cream, slightly softened
1/4 cup salted roasted pistachios, coarsely chopped
2 tablespoons shredded sweetened coconut
1 . In a food processor, combine the crushed gingersnaps with the pineapple, candied ginger and butter and process until fine crumbs form. Press the crumbs evenly over the bottom and 1 inch up the side of a 9-inch springform pan. Freeze until firm, about 10 minutes.
2 . In a blender, blend the dulce de leche and passion fruit nectar until smooth.
3 . Spread 1 pint of ice cream in the chilled crust. Using a very small ice cream scoop (2 tablespoons), scoop the remaining 2 pints of ice cream into the crust, leaving some nooks and crannies. 4 . Drizzle 3/4 cup of the dulce de leche sauce over the ice cream, allowing it to pool in spots. Sprinkle with the pistachios and coconut and freeze until firm, at least 2 1/2 hours.
5 . Remove the ring and cut the pie into wedges. Serve the extra dulce de leche sauce at the table.
Make ahead :
The pie can be frozen in an airtight container for up to 4 days.
Look for passion fruit nectar at supermarkets, preferably the Looza brand.
School will be out soon , the summer will be very busy , your family can still have healthy meals .Family loves eating outside in the garden , not much clean up , fresh vegetables are plentiful . Come back , we will post more light dinners for you .