Cooking with local veggies!

CHICOPEE, Mass. (Mass Appeal) – With local vegetable in overabundance right now, Cathie Cappa with Auntie Cathie’s Kitchen showed us how to make pan fried tomato & feta salad with lemon dressing. Cathie also showed us how to quickly pickle cucumbers.

Pan Fried Tomato & Feta Salad with Lemon Dressing

  • 5 tablespoons olive oil
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon capers
  • 1 tablespoon chopped fresh parsley
  • 1 pound green beans, trimmed
  • 1 8-ounce piece of Feta cheese (not crumbled
  • 2 large local tomatoes, sliced 1/2-inch thick
  • 1 tablespoon fresh thyme leaves, or 1 teaspoon dried thyme
  • kosher salt and black pepper
  • 1/4 cup dry bread crumbs
  • 6 cups arugula

Directions:

  • In a small bowl, combine 4 tablespoons of the oil, lemon juice, capers and parsley. Set aside
  • Bring a large pot of salted water to a boil. Add green beans and cook until tender (4-6 minutes). Drain and run under cold water.
  • Cut the feta into 4 slices. Set aside to drain.
  • Heat a large nonstick skillet over a medium heat. Season tomato slices with thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook until lightly browned, about 1 minute per side.
  • Wipe out the skillet and heat the remaining tablespoon of oil over medium heat. Coat the feta in bread crumbs and cook until browned, about 2 minutes per side.
  • Arrange the arugula, tomatoes, beans and feta on plates.

Quick Refrigerator Pickles

pickles

  • 1/2 cup white vinegar
  • 2 rounded teaspoon sugar
  • 1 teaspoon mustard seed
  • 1 teaspoon salt
  • 1 clove cracked garlic
  • 1 teaspoon dried dill
  • 1 bay leaf
  • 4 Kirby cucumbers, cut into 1-inch slices on an angle

Directions:

  • Heat small saucepan over medium high heat
  • add vinegar, sugar, mustard seed, salt and garlic to pan and cook until it begins to simmer and sugar dissolves.
  • Toss dill, bay leaf, and sliced cucumbers together in a heat-proof bowl.
  • Pour simmering liquid over the cucumbers and stir to evenly coat.
  • Allow to cool to room temperature or chill before serving.

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