Herself's Recipes

Often served as an appetizer in Italian restaurants we use this as a meal on hot summer nights. I’ve seen it served a hundred different ways. Some or all of the below items are combined to make a cold platter. Then everyone sitting down can take or not the parts he/she chooses.

Fresh cut tomatoes ( about an hour before serving sprinkle a tiny bit of salt on the tomatoes followed by a little olive oil, this will bring out the flavor more )

Sliced fresh mozzarella cheese layered over tomato slices

Roasted peppers ( Slice peppers really thin and coat with equal amounts of olive oil and balsamic vinegar, then slowly roast ~350 till cooked through. Red peppers work best )

Marinated mushrooms ( Slice fresh mushrooms and add 1/2 cup oil, 1/4 cup balsamic vinegar, 2 Tbsp fresh basil, 1 tsp minced garlic, 1 tsp spicy mustard — marinate overnight )

Cold cuts ( prosciutto, sopressata, corned beef, ham, leftover steak from the grill &c )

Sliced provolone cheese

Wine grapes

Sliced honey dew melon or cantaloupe wrapped in prosciutto

Assorted olives

Sliced red onion

Layer all or some subset of these on a platter which is layered with enough lettuce that people can add lettuce to their plates if desired.

Also put some oil and vinegar on the table as dressing.

Antipasto means – before the meal.

Curry is a great way to bring some life to otherwise bland vegetables.

1 1/2 Tablespoons oil
1 head cauliflower chopped up
1 medium onion chopped up
saute until onions are clear and cauliflower is tender

In a bowl mix:
1 teaspoon curry
1/4 cup sour cream
1/4 cup water
Add this to the cauliflower and onions and simmer until liquid is reduced by half.

In India potatoes are added to the curry. Cauliflower (cabbage-flower) originated in the Mediterranean and is popular in cream soups in the mid section of Europe.