Thanksgiving is a time when Mamma adds so many side dishes to the table we do not even get a chance to sample them all. Cooking with beets and finding different ways to prepare them can be a challenge but Mamma makes these cooked beets fresh from the garden…wow, even carnivores eat them.
Here is her recipe:
1 tbsp Vinegar
2 tbsp olive oil
Salt to taste
Light sprinkle oregano
Wash and boil beets until tender
Rinse with cold water and peel skin. Colder the water the better.
Slice beets and place into serving bowl. Whisk the 1 tbsp of vinegar and 2 tbsp of olive oil together…drizzle over the beets. Mix well. Grate in one (1) clove of garlic. Add salt to taste and sprinkle of oregano….stir and serve. Buon appetito!
Summer is all about BBQ and eating outdoor. We hope you will give this potato salad recipe a try and let Mamma know whether it is a keeper by liking it below.
4 large potatoes
1 or 2 sticks Celery
3 or 4 radishes
2 green onion stalks
1 Serving Spoon Mayonnaise
1/2 TSP Mustard
Parsley to garnish
Peel and boil potatoes. In a separate pot boil your eggs. Let cool. In a large bowl grate half of the potatoes and half of the eggs. Chop remainder of the potatoes and eggs into cubes. Finely chop the celery, onions, radishes and add to mixture.
Add a serving spoon size of Mayonnaise and the 1/2 tsp mustard and thoroughly mix. If not moist enough add more Mayo. Sprinkle with black pepper and salt and mix until you reach your desired consistency.
Finish with a dash of paprika and garnish with parsley. Place in fridge until ready to serve. So good!
This is a seriously scrumptious salad … insalata di verdura. Without a doubt a real Italian classic.
Black Olives, pitted (use a quality brand)
Olive Oil – Extra Virgin
Salt to taste
After cutting up vegetables into your serving bowl, add pitted olives and crushed garlic cloves. Apply olive oil liberally and salt to taste. Stir frequently and what is great about this salad is you can make it few hours ahead of serving as you will want the olive oil to soak into the vegetables to help accentuate the taste … Mangia
12 cups of water
1 cup of coarse salt
Large Green Olives purchased by the box (seasonal)
Crush firm green olives, removing the pit.
Soak crushed olives in water for 4 days, remember to change water every day.
Place olives into canning jars.
Boil salt and water mixture, pour hot solution into the jars.
Seal jars and store.
Preparation: Pour contents of sealed jar into a bowl and soak the olives in fresh water for at least one day (over night is better, squeezing olives occasionally and refreshing the water). Squeeze as much excess water out of olives as you can and place into serving bowl, let air dry, add fresh garlic, oregano, salt, anise seed and olive oil to taste.
Stir frequently and after they have been dressed allow them to sit for a few hours before serving. If you are a true olive lover this Italian recipe will become a keeper.