Thursday, February 03, 2005
Broccoli, Tomatoes and Feta
A few nights ago, I taught a class for six people at the home of a really lovely (and young! so young!) woman who is a pediatrician. They were just really terrific people. She and her husband eat out most nights, or just get pre-made foods, and wanted to try something new. We all know how hard it is in todays busy world (lordy, what a cliché) to make food ahead of time, and how hard it can be to go to the store and actually buy things you are going to eat (and not go bad!) so as a little challenge, we made a few dishes using only what was in her pantry and refrigerator. This is what we came up with. Simple, tasty, elegant and of course, delicious. There is nothing better than fresh foods prepared with love. (Ah l’amour.)
1 pound broccoli florets, blanched in salted water
1 pint cherry tomatoes (red and yellow)
½ cup feta cheese, cubed
½ cup hazelnuts, toasted
¼ cup best quality olive oil
1/8 cup red wine vinegar
a pinch of dried oregano (or fresh if you have it)
salt and pepper to taste
Combine all. Adjust seasonings to taste and serve.
Oregon's Willamette Valley is home to 99 percent of the U.S. hazelnut industry.
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The word feta comes from the Italian fette, meaning a slice of food