A village Greek Salad, Horiatiki, is really delicious and a great way to use the abundance of fresh vegetables available in the summer. Enjoy the salad with Rosemary Chicken Breast or Pork Souvlaki served with Tzatziki Sauce made with Greek yogurt.
Tag Archives: make ahead
Roasted Asparagus
Roasted Asparagus
Author: Pat
Recipe type: Side dish, vegetable
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
- 1 pound asparagus, trimmed
- ¼ cup olive oil
- 1 tablespoon balsamic vinegar, optional
- Kosher salt
- Freshly ground pepper
Instructions
- Preheat oven to 400°.
- Arrange asparagus in single layer in baking pan.
- Drizzle with olive oil.
- Season with salt and pepper.
- Roast in oven for 18-20 minutes or until crisp tender.
- Remove asparagus from oven and drizzle with balsamic vinegar, if desired.
- May be served warm or at room temperature.
New Potatoes with Shallots and Herb Butter
New Potatoes with Shallots and Herb Butter Author: Pat
Recipe type: Vegetable
Prep time:
Cook time:
Total time:
Serves: 6 generously
Ingredients
- 18 new potatoes, all red, all gold, or a mixture.
- 2 tablespoons butter
- ½ cup finely chopped shallots
- 2 cloves garlic, minced
- 2 teaspoons fresh parsley, chopped
- Optional: Could add fresh dill, chives, or rosemary. Be creative. Use what’s on hand.
Instructions
- Scrub potatoes but do not peel.
- Cook potatoes in boiling water until tender, 15-20 minutes.
- Drain potatoes.
- Reduce heat to low and add remaining ingredients.
- Cook, stirring occasionally, until shallots are translucent.
- Potatoes can be made ahead and reheated or kept warm over very low heat.
Baked Blueberry Pecan French Toast
Baked Blueberry Pecan French Toast
Author: Pat
Recipe type: Brunch
Prep time:
Cook time:
Total time:
Serves: 6 generously
This is a wonderful recipe to serve weekend visitors. Most of the preparation can be done ahead of time leaving the cook free to visit with guests.
Ingredients
- 24 inch baguette
- 6 large eggs
- 3 cups whole milk
- ½ teaspoon nutmeg, freshly grated is best
- 1 teaspoon vanilla
- 1 cup brown sugar, packed
- ½ stick butter (1/4 cup)
- ¼ teaspoon salt
- 2 cups blueberries
Instructions
- Butter a 9 X 13 inch baking dish.
- Cut twenty one inch slices from baguette and arrange in one layer in baking dish.
- n a large bowl whisk together eggs, milk, nutmeg, vanilla and ¾ cup brown sugar and pour evenly over bread.
- Chill mixture, covered, until all liquid is absorbed by bread, at least 8 hours and up to a day.
- Preheat oven to 350. In a shallow pan spread pecans evenly and toast in middle of oven until fragrant, about 8 minutes.
- Increase oven temp to 400.
- Sprinkle pecans and blueberries evenly over bread mixture.
- Cut ½ stick butter into pieces and in a small sauce pan heat with remaining ¼ cup brown sugar, stirring, until butter is melted.
- Drizzle butter mixture over bread and bake mixture 20 minutes, or until any liquid from blueberries is bubbling.
| Serves: | 6 |
| Prep time: | 8 hours |
| Cook time: | 30 minutes |
| Total time: | 8 hours, 30 minutes |
| Directions |
| Step 1 | |
| Butter a 9 X 13 inch baking dish. Cut twenty one inch slices from baguette and arrange in one layer in baking dish. | |
| Step 2 | |
| In a large bowl whisk together eggs, milk, nutmeg, vanilla and 3/4 cup brown sugar and pour evenly over bread. Chill mixture, covered, until all liquid is absorbed by bread, at least 8 hours and up to a day. | |
| Step 3 | |
| Preheat oven to 350. In a shallow pan spread pecans evenly and toast in middle of oven until fragrant, about 8 minutes. | |
| Step 4 | |
| Increase oven temp to 400. Sprinkle pecans and blueberries evenly over bread misture. Cut 1/2 stick butter into pieces and in a small sauce pan heat with remaining 1/4 cup brown sugar, stirring, until butter is melted. Drizzle butter mixture over bread and bake mixture 20 minutes, or until any liquid from blueberries is bubbling. | |