August 11, 2016

Summer Shirazi Salad

Ah, cooking! I had my girlfriend over for black garlic, zucchini, and goat cheese pizza last night. Love hanging with this girl. She teaches me so much about cooking + she's one of the most well-rounded bad ass babes I know. The night before I left for Michigan we sat on her screened-in porch and ate and drank the night away with friends ~ linguine made with fresh cream and white wine, tomatoes and basil. 

Good good times!

We make a fresh layer cheese at the goat farm with black garlic made right here in
Hillsboro, Wisconsin. I bought a pound of garlic and thought I'd put it to good use.
After unsuccessfully cutting the artichoke, I put zucchini on the pizza instead. 
The black garlic was overpowering but you can never go wrong with tangy goat cheese. Black garlic tastes a lot like Miso in case you're wondering. Next time I make the pizza I'll go with a base layer of black garlic and goat cheese and top with fresh tomatoes, Carmen red peppers, onions, and herbs. I used my stand-by buttermilk crust which I shared here.

I'll leave you with a recipe for Shirazi Salad I made earlier this Summer!

Shirazi Salad 
Combine a red onion and 1/4 c. red wine vinegar in a bowl and let set for 20 minutes. Drain. Toss the red onion, 2 cloves of garlic, sliced cucumbers along with strips of peel, tomatoes (sun golds and heirlooms are best!), 1/4 c. lime juice and salt in a bowl. Move the salad to a pretty platter or large bowl. Combine chives, dill, cilantro, parsley and tarragon, another 1/4 c. lime juice and 2 T. olive oil in a separate bowl; season with salt and pepper and toss. Mound the herbs on top of the salad and serve! We ate ours with crusty sourdough and goat cheese & a plate of mozzarella and oregano.


"We are not trapped or locked up in these bones. No, no. We are free to change, and love changes us. And if we can love one another, we can break open the sky."
~ Walter Mosley, Blue Light


No comments:

Post a Comment