With BlogHer Food around the corner, my mind is reeling with visions of food recipes dancing in my head. It may sound like Tech-no-geek girl has lost her other edge but in effect this is the other side of my duality- my passion for food. So to help celebrate I am doing some additional late night food posts….I’ve been DM with the Foodies that I am eager to meet and I can’t wait to talk dish!
Now, back to dinner- the weather is hot and there is no sense in turning on the stove but that doesn’t mean dinner has to be compromised. Tonight I indulged in a great Middle Eastern salad with an open faced turkey sandwich. Yes, I’ll share!
– Hearty Middle Eastern Cabbage Salad
– Salad Vinaigrette
– Turkey Panini al Fresco
The salad recipe is compliments of www.justforlicks.com with a few slight modifications. The result – RAVE REVIEWS! And if you are interested in another great recipe on Bowl Licker from Sue Barkett Zumout please take a look at Lebanese Stuffed Artichokes.
Hearty Middle Eastern Cabbage Salad
1 head red cabbage, medium chop or shredded
3 tomatoes (Shady Lady if available), diced
1 English cucumber, diced
1/2 cup red onion, finely chopped
1 cup fresh mint leaves, rinsed, dried and finely chopped
1 can (15 oz) garbanzo beans, rinsed
1 can (15 oz) dark kidney beans, rinsed
2 cans (4 oz) oil packed tuna, drained
1 container (5 oz) crumbled Feta
Wash and dry all vegetables.
For the onion, consider quartering and soaking it in ice water in the refrigerator for at least two hours. This will cut the sting and leave only the sweetness.
In a large salad bowl, add all of the ingredients in this order: cabbage, cucumber, beans, tomoatoes, onion, mint, tuna and cheese.
2 small cloves garlic, crushed or pressed
2 tsps coarse salt
2 TBS fresh lemon juice
1 tsp ground black pepper
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
Add salt and garlic to a mortar. Mash them together with a pestle. (If you don’t have a mortar/pestle it’s not a problem, press the garlic, add the salt and mix together.)
In a small high sided bowl, add lemon juice, black pepper, olive oil and vinegar. Transfer garlic mixture to measuring cup and whisk until blended well.
Pour over salad and gently toss.
Turkey Panini al Fesco
1 loaf cranberry walnut bread *
1 container (4 oz) cream cheese
2 oz cranberry chutney*
8 slices honey roasted turkey
Slice bread thin. Spread cream cheese over bread and then a light layer of the cranberry chutney. Top with a think slice of honey roasted turkey.
* while I have good recipes for these items, let’s keep this post simple, after all it is hot out!