Tabbouleh Stuffed Heirloom Tomatoes with

Lemon Yogurt Dressing

1 cup bulgur wheat
1 1/2 cups boiling water
1/ 2 cup lemon juice
1/4 cup plus 2 tbsp Milanese Gremolata Olive Oil
1 1/2 tsp sea salt
1 bunch green onions, minced
1 cup mint leaves, chopped
1 cup Italian parsley, chopped
1 English cucumber, diced
1 pint cherry tomatoes, cut in half
black pepper
4 heirloom tomatoes
1 cup plain yogurt
1 tbsp lemon zest

Place the bulgur wheat in a large heatproof bowl.
Pour in the boiling water…add 1/4 cup lemon juice, 1/4 cup olive oil, and 1 1/2 tsp salt.
Stir to combine and let stand at room temperature for 1 hour.
Add the green onions, mint, parsley, cucumber and tomatoes…mix well.
Add pepper to taste and refrigerate 2-4 hours.
Whisk the yogurt, lemon zest, remaining 1/4 cup lemon juice and 2 tbsp olive oil together in a small bowl until well blended…refrigerate.
When you’re ready to serve, cut off the tops of the tomatoes, remove the seeds and flesh inside, leaving the shell intact.
Spoon the tabbouleh into the tomato shell and generously drizzle the dressing over the top.

Recipe from "Garden Table: Celebrating Bare Feet Fresh Picked Tomatoes and Not Waiting Until Sunday Night to Grill," by Mango Dragonfly

 

​Jicama Cilantro Slaw with Orange Vinaigrette

4 tbsp frozen orange juice concentrate, thawed
4 tbsp Tangerine Balsamic Vinegar
1/2 cup Blood Orange Olive Oil
sea salt
black pepper
1 medium red cabbage, coarsely chopped
2 medium carrots, coarsely grated
1 jicama, peeled and cut into mini matchsticks
1 cup green onions, thinly sliced
1 cup cilantro, chopped

Whisk the orange juice concentrate, balsamic vinegar, and olive oil together in small bowl.
Season with salt and pepper to taste and refrigerate until ready to serve.
Combine the cabbage, carrots, jicama, green onions, and cilantro together in large bowl.
Toss with the dressing as desired and serve. 

Recipe from "Garden Table: Celebrating Bare feet Fresh Picked Tomatoes and Not Waiting Until Sunday Night to Grill," by Mango Dragonfly

​​​​​​​​​​ides, Soups and Salads

Chopped Pecan Chicken Salad with Wild Blueberry Lemon Vinaigrette

1/3 cup Lemon Olive Oil
2 boneless, skinless chicken breasts
Venice Olive Oil Lemon Sea Salt
black pepper
3 tbsp Wild Blueberry Balsamic Vinegar
1 tsp Dijon mustard
1 head Romaine lettuce, finely chopped
1 cup dried blueberries
1 cup pecans, chopped
2/3 cup red onion, diced
1/2 cup blue cheese

Heat 2 tbsp olive oil in a large sauté pan over medium-high heat.  
Season the chicken breasts with salt and pepper to taste and cook for 4-5 minutes per side or until the chicken is cooked through.
Transfer the chicken to a plate and let rest/cool for 15 minutes.  
Meanwhile, whisk the remaining olive oil, balsamic vinegar and mustard together until well blended.
Season with salt and pepper to taste.
Chop the chicken into small cubes and add to a large bowl with the lettuce, pecans and red onions.
Toss with 1/2 the vinaigrette until well coated.
Top with the blue cheese and serve immediately with remaining vinaigrette on the side.

Roasted White Truffle Asparagus
2 lb asparagus
3 tbsp White Truffle Olive Oil
2 tsp sea salt
1 tsp black pepper

 Preheat the oven to 425°F.
Add the asparagus, olive oil, salt, pepper,

and garlic together in a large bowl…toss

until well coated.
Transfer the asparagus to a rimmed baking sheet and spread out into an even layer.
Roast in the oven for 10-15 minutes or until browned and roasted.
Shake the pan a few times during cooking to make sure the asparagus roast evenly.
Remove from the oven and serve hot.

​Recipe from "Branch and Vine: Love and Deliciousness From the Olive Oil Store," by Mango Dragonfly

French Artichoke Potato Salad

1/4 cup Sicilian Lemon Balsamic Vinegar
1/4 cup Dijon mustard
1/2 cup Herbe de Provence Olive Oil
1/4 cup Italian parsley, chopped
1/4 cup shallots, minced
1 cup marinated artichoke hearts, drained and chopped
sea salt
black pepper
3 lbs small red-skinned potatoes, cut in half or bite-size
1 cup dry white wine

Whisk the vinegar and mustard in medium bowl until well blended.
Gradually whisk in the olive oil.
Stir in the parsley, shallots, and artichoke hearts.
Season vinaigrette to taste with salt and pepper…set aside.
Boil the potatoes in salted water until tender…drain and transfer to large bowl.
Pour the wine over the potatoes and let stand for 5 minutes.
Pour the vinaigrette over warm potatoes and toss gently.
Refrigerate until ready to serve.

Recipe from "Garden Table: Celebrating Bare Feet, Fresh Picked tomatoes and Not Waiting Until Sunday night to Grill," by Mango Dragonfly

Farmer’s Market Salad

4 tbsp Sicilian Lemon Balsamic Vinegar
1 shallot, minced
1 tsp thyme
1 tsp Dijon mustard
1 cup Basil Olive Oil
sea salt
black pepper
1 lb baby red potatoes, cut in half
1 lb green beans, cut in bite-sized pieces 
4 cups mixed salad greens
1/2 cup basil leaves, cut in ribbons
1 lb cherry or yellow pear tomatoes, halved
1 cup kalamata olives, pitted and halved

Whisk the vinegar, shallot, thyme and mustard together in small bowl until well blended.
Gradually whisk in the olive oil.
Season to taste with salt and pepper.
Refrigerate the dressing.
Steam the baby potatoes until just tender, about 10 minutes…allow to cool.
Steam the green beans 5 minutes.
Immediately rinse under cold water and drain.
Combine the greens, basil, potatoes, green beans, tomatoes and olives in large bowl.

Add the vinaigrette as needed, toss and serve.

Recipe from "Garden Table: Celebrating Bare feet Fresh Picked Tomatoes and Not Waiting Until Sunday Night to Grill," by Mango Dragonfly

​~Le Grand Aioli is a Provençal feast made up simply of fish, vegetables and golden, garlic-y aioli for dipping. Served family style on a large platter it’s perfect for lingering, sunset-watching al fresco meals.

Traditionally, a grand aioli features at least six components. Possibilities include: poached fish, shellfish, boiled potatoes, fresh radishes, fennel, cherry tomatoes, hard boiled eggs, baby carrots, steamed artichokes, asparagus or green beans.
You can certainly make this in a blender or food processor but sometimes it’s fun to do by hand. Either way, be sure to add the oil slowly, excruciatingly slow, molasses in the snow slow, to get the right texture.

Aioli

4 medium garlic cloves, minced fine
1 tsp sea salt
2 egg yolks
1 cup Extra Virgin Olive Oil

 Add the garlic and salt to a medium bowl and mash into a paste.
Whisk in the egg yolk until well blended.
Whisking constantly, add in oil slowly…drop by drop…gradually increasing to a very fine stream as the aioli thickens.
Keep whisking until the oil is incorporated and the aioli hold its shape when spooned.
Chill until ready to serve.

Recipe from "Branch and Vine: love and Deliciousness from the Olive Oil Store," by Mango Dragonfly