Tuesday, June 19, 2007
I'm still here ... really! The hot weather has hit, though, and cooking almost anything is hard to imagine at times. However, one thing I did discover in the July issue of Bon Appetit was a great recipe for fattoush. I grilled some zucchini, summer squash, mango, and yellow bell peppers--enough to give them grill marks but not enough to make them mushy--as well as onions and halved pita rounds. These were all chopped or broken into pieces and added to cubed feta (the fabulous kind from the farmer's market), halved cherry tomatoes, a little cumin, salt, pepper, cilantro, lots of fresh mint (very important and tasty), fresh lemon juice and olive oil. Toss together and serve. I served this with chicken kabobs that had been marinated in lemon and lime juice, chardonnay, salt and pepper, cumin, and olive oil. Grill the chicken til just tender and serve on top or next to the fattoush.