For the best flavor, look for high-quality imported olives, available at gourmet markets or large supermarkets.
Prepare broiler.
Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand for 10 minutes. Peel and cut into strips. Combine peppers and salt in a medium bowl; set aside.
Place bread on a baking sheet; broil 1 minute on each side or until toasted.
Combine ripe olives and the next 6 ingredients (through garlic) in a small bowl. Spoon about 1 tablespoon olive mixture onto each toast slice; top evenly with pepper strips, and sprinkle each serving with 1 1/2 teaspoons crumbled goat cheese. Cut each panino in half. Serve immediately.
Cooking Light JULY 2006
Use different varieties of tomato for more color. Prepare just before serving so the tomatoes will hold their shape.
Photo by: Oxmoor House
Combine the first 6 ingredients in a large bowl. Add tomato slices, tossing gently to coat. Let stand 15 minutes.
Cooking Light JULY 2006
Add a few fresh sage leaves along with the garlic, rosemary, and lemon zest for more herbal flavor. You can serve this at room temperature or chilled. Haricots verts (delicate, thin green beans) work well as a substitute for asparagus.
Snap off tough ends of asparagus.
Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add asparagus, rind, garlic, and rosemary; sauté 3 minutes or until asparagus is lightly browned.
Add 1/2 cup water to pan; cook 5 minutes or until asparagus is crisp-tender and liquid almost evaporates. Discard rind and rosemary. Sprinkle asparagus with salt and pepper; toss well.
Cooking Light JULY 2006
The success of this dish depends on slicing or shaving the mushrooms, celery, and cheese as thinly as possible so that each bite will provide some flavor from all the ingredients.
Combine oil, lemon rind, lemon juice, salt, and freshly ground pepper in a small bowl.
Combine mushrooms and celery in a large bowl. Drizzle with oil mixture; toss gently to coat.
Arrange 1 cup mushroom mixture on each of 6 plates; top each serving with about 2 teaspoons shaved cheese.
Cooking Light JULY 2006
You can also shave the chocolate with a vegetable peeler, if you wish.
Preheat oven to 350°.
Place hazelnuts on a baking sheet. Bake at 350° for 15 minutes, stirring once. Turn nuts out onto a towel. Roll up towel; rub off skins. Chop nuts.
Preheat broiler.
Combine hazelnuts, peaches, and sugar in a large bowl, tossing to coat. Arrange peach mixture in a single layer on a broiler pan coated with cooking spray; broil 5 minutes or until lightly browned. Cool.
Spoon 1/3 cup ice cream into each of 6 bowls; top each serving with 1 cup peach mixture and 2 teaspoons grated chocolate.
Cooking Light JULY 2006
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Summer in Piedmont Menu
