This post comes to us from my sister Natasha, who has submitted so many posts I’m giving her a section. Welcome to the first post in Tasha’s Corner’. This space will be full of food and drink recipes that are often created with natural products! She admittedly gave me this post a couple days ago…Here goes!
My friend Julia is coming to lunch today and I have not seen her since my wedding- so I thought I would try and make it special. Julia lives in Oakland and has a nail decal business, so she is going to show me her new designs and use our photo equipment. Luckily I had a week off in-between teaching gigs.
The problem with my romantic lunch idea is that we have no food after being down the shore all weekend. So I turned to our overgrown garden. I came up with a couscous, roasted beet green salad, tomato salad and grilled eggplant.
I followed no recipes for this one but it is an extremely fragrant and green table!
2 tsp salt
cut herbs- I used mint, oregano and basil
I cut the eggplant lengthwise into four pieces and salted. I learned from 2008 On The Road Again Spain that with eggplant on the grill you should not oil until after cooked. I placed them on my new staub grill pan until cooked through. Then added oil and herbs.
For tomato salad
1 cup cherry tomatoes
1 drop agave
3 tsp balsamic
generous shake of olive oil
I just cut cherry tomatoes in half and added liquid and herbs!
1.5 cups Israeli couscous
3 cups water
1/2 cup wine
2 bulbs garlic
generous sprinkle of salt and pepper
2 cups beet greens
herbs- rosemary and mint
In a large deep pan I added oil and then couscous, stir until coated. Turn on heat. I added 1/2 cup Prosecco. Once boiled off, I added 3 cups water. While couscous is cooking I charred beet greens on grill pan still hot from eggplant and put bulbs of garlic in oven at 350 F to roast. (about 25 minutes).
Serve with St. Germaine and soda water with line wheel.
I was recently published in this magazine