Recipes

By Tracy Fletcher McGlothlin

 

 

Organic Heirloom Tomato Caprese

 

 

1 sheet puff pastry, thawed

1 large organic heirloom tomato, sliced

Mozzarella cheese, torn into pieces

8 fresh basil leaves

2 tablespoons chopped garlic (optional)

Salt and pepper to taste

Olive oil

 

Preheat oven to 350 degrees. Roll puff pastry onto floured surface. Sprinkle olive oil onto a baking sheet. Place pastry dough on oiled baking sheet. On top of pastry, place sliced tomatoes, cheese pieces, and basil leaves—also torn into pieces. Add salt and pepper to taste. Bake at 350 for 25 minutes.

 

*OPTIONAL*  If you choose to use garlic, remove the pastry after 15 minutes and sprinkle garlic on top, then continue to bake 10 more minutes. Cut into squares and serve!

 

Cucumber Tomato Salad

 

1 1/2 cups organic heirloom tomatoes, cut into cubes

1 cucumber, sliced

8 oz fresh mozzarella, cubed

4 tablespoons olive oil

2 tablespoons balsamic vinegar

1 clove garlic, minced

1 tsp sugar

Salt

Pepper

 

Combine tomatoes, cucumber, and mozzarella in a serving bowl. In a small bowl, whisk together olive oil, vinegar, garlic, and sugar. Add garlic and stir well. Drizzle mixture over tomatoes, etc, and stir until well coated. Refrigerate for 1 hour. Remove from refrigerator 30 minutes before serving. Toss before serving.

 

 

Banana Bread

 

2 cups ripened bananas, mashed

2 cups self-rising flour

1 stick butter, room temperature

3/4 cup dark brown sugar

2 eggs, beaten

1 vanilla bean

3/4 cup pecan pieces

 

Preheat oven to 350 degrees. Grease and flour a 9x5 loaf pan. In a large bowl, beat eggs then add brown sugar and butter. Alternate bananas with flour while mixing. Add inside of vanilla bean. Mix continuously for 3 minutes. Add pecan pieces and mix until well combined. Pour into prepared pan and bake at 350 for 1 hour and 15 minutes, or until toothpick comes out clean. Let cool for 10 minutes before removing from pan.

 

 

Spinach Watermelon Salad

 

16 oz spinach

2 cups watermelon, cubed

1 cup feta cheese, cubed

1/2 cup pistachios

1/4 cup sliced banana pepper rings, cubed

Salt and pepper to taste

Vinaigrette dressing

 

Put spinach in large salad serving bowl. Add watermelon, cheese, pistachios, and banana pepper, then toss. Drizzle with vinaigrette dressing, salt, and pepper.

 

Vinaigrette Dressing

 

 

1/4 cup extra virgin olive oil

2 tablespoons white wine vinegar

2 teaspoons honey

1 teaspoon Dijon mustard

1 teaspoon oregano

 

Whisk together and set aside for 30 minutes. Whisk again just before serving over spinach watermelon Salad.

 

 

Light French Onion Soup

 

2 medium Onions

1/2 stick butter

1 tsp pepper

1 tsp thyme

2 beef bouillon

2 vegetable bouillon

6 cups water

1/2 cup white wine

 

Slice Onions very thin and then into quarters. Sauté them in a large soup pot in butter until they are translucent. Add two cups of water, pepper, and thyme. Add beef and vegetable bouillon, and bring to a boil. Reduce heat and cook for 10 minutes. Add white wine and cook another five minutes. Serve in a soup bowl topped with croutons and Havarti

cheese.

 

Tracy's Southern Pimento Cheese

 

8 oz. cream cheese (softened)

16 oz. shredded sharp cheddar cheese (room temp)

8 oz. pimentos (with juice)

1/2 tsp cayenne pepper

1 tsp paprika

1 tbsp. Dijon mustard

1/4 cup sour cream

1/8 cup mayonnaise

1 tsp Worcestershire sauce

1 tbsp. lime juice

1/8 cup buttermilk

1 tbsp. salt

1 tbsp. pepper

 

Mix cream cheese and cheddar cheese together in a large mixing bowl. Add pimentos and the rest of the ingredients one at a time. Stir until blended well together. Refrigerate for at least two hours or overnight. Serve with crackers or as a southern favorite, with celery.

 

Southern Mothers Day Favorite: Grouper W/Beurre Blanc Sauce and Pimento Cheese Grits

 

GROUPER

 

1-2 lbs grouper

1 stick butter

1/8 cup lemon juice

1/8 cup Panko crumbs

1/2 tsp garlic powder

1 tsp salt

1 tsp pepper

 

Preheat oven to 350. Wash grouper and place in a baking dish, and set aside. Melt butter and add lemon juice and garlic powder. Pour over fish, making sure both sides are covered. Sprinkle salt, pepper, and Panko crumbs on top. Bake for 20-25 minutes.

 

PIMENTO CHEESE GRITS

 

1 cup white stone ground grits

2 cups water

2 cups half-n- half

1 tsp salt

3 tbsp. butter

1/2 cup pimento cheese

 

Combine water, half-n- half, grits, salt, and butter, and bring to a boil while stirring. Cover, reduce heat, and simmer for 25-30 minutes. Add pimento cheese, stir until well blended, and serve!

 

BEURRE BLANC SAUCE

 

1 cup dry white wine

1/2 cup champagne vinegar

3 medium shallots (finely chopped)

2 sticks unsalted butter (softened)

1 tsp salt

1 tsp fresh ground pepper

1/4 cup fresh basil (chopped)

 

In a saucepan, combine wine, vinegar, and shallots. Bring to a boil, reduce heat, and simmer for about 10 minutes. Add butter a little at a time, along with salt and pepper. Whisk until smooth, and remove from heat. Add basil, reserving half to sprinkle on top of dish.

 

PLATING

 

Place a serving of grits on a plate. Place grouper on top of the grits. Top with beurre blanc sauce. Sprinkle remaining basil on top. May also top with a couple pieces of steamed asparagus or a side of broccoli.