I just love our Sendik’s customers. They are such a source of inspiration for demo’s and recipes. Crisse Merkel of Germantown passed along these recipes. I’ve made all three and they are great! Perfect for summer grilling and entertaining. Thanks Crisse!
- 1 sm Cucumber
- 1 small Sweet Onion
- 1 Tomato
- 1 tsp Olive Oil
- 1 Tbl Red Wine Vinegar
- Salt and Fresh Ground Pepper
- ½ cup Crumbled Feta, (I recommend Hidden Springs Creamery Fresh Sheep Feta in Brine)
Coarsely chop veggies, transfer to bowl. Add Vinegar and Oil, toss well. Season to taste with salt and pepper. Top with Feta and serve.
Lemony Zucchini Goat Cheese Pizza
- 1 Boboli Whole Wheat Crust
- 1 Lemon
- 4oz Chevre, room temp.
- few leaves fresh Basil, cut in thin slivers
- ½ med Yellow Zucchini, sliced thin
- ½ med Green Zucchini, sliced thin
- Olive Oil
- Salt and Pepper
Oven temp: 450
Stir together chevre with juice of half the lemon. Season with salt and pepper. Spread over pizza crust. Scatter with fresh Basil slivers over cheese. Arrange zucchini in circles on crust, overlapping slightly. Squeeze juice of second half of lemon on top of zucchini , drizzle olive oil over zucchini and finish with salt and pepper to taste. Bake 8-10minutes, until edges start to brown and zucchini looks roasted.
Crisse adds on the recipe that this makes a nice light lunch with a tomato salad and a white wine.
Saute of Zucchini & Toasted Almonds
- 2 Tbl Olive Oil
- 2 Tbl Thinly Sliced Almonds
- Salt and Pepper
- 1 or 2 small Zucchini, julienned
- few ounces of fresh grated Pecorino Romano or Parmesan
Heat Oil on high in a large skillet. Once hot, not smoking, add the almonds to the pan. Cook stirring constantly until golden brown, apx. 2min. Add zucchini, toss it with oil and almonds until to begins to glisten, (1 min) Just warm the zucchini….do not cook it to mush! Season with Salt and Pepper, top with freshly grated cheese and serve.
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