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Green Goddess Dressing

16 Jul

This is a dressing I have been making for the Yoga Center Saturday buffets for a while now…  And a new resurgence of retro recipes has made it popular and chic once again…

I make several different version of this dressing, with the pale green color being the common denominator.


 Green Godess Dressing


½ cup buttermilk
½ cup plain yogurt
3 tbs of white wine vinegar
2 tsp honey
¼ cup fresh spinach leaves
¼ cup fresh basil leaves
2 scallions, chopped
A handful of fresh parsley, chopped a bit
2 tsp mustard – Dijon or grain mustard will do
¼ tsp salt
A few grinds of black pepper
1 cup canola or olive oil


  1. In a blender, mix all the ingredients except the oil.  Blend well and add the oil thru the blender cap while the blender is still running in a thin stream.


Use it to dress your salad or as a dip for crudités…  if you’re using specifically for crudités, I may blend also 4oz of cream cheese to make it thicker.

Tomato Bread / Pan Con Tomate

7 Jul

I am a bread lover… I inherited that from my dad.  And I already established I am also a tomato lover…  so what would be best than to put those two loves together??

Pa amb tomàquet, as it is called in Catalan, is the official bread tapa of choice in Barcelona and all of Cataluña.  You get a plate of it as soon as you sit down in any restaurant.  And it’s also used as the bread of choice in a bocadillo or sandwich in that area.


It’s a true testament of how great ingredients come together in a beautiful harmony…

 Pan con Tomate


1 demi baguette whole grain bread
2 ripe tomatoes, organic preferably
Spanish olive oil – Spanish oil made from arbequina olives from the Penedés region would be extremely appropriate in this application
Salt and Pepper to taste
  1. Slice the baguette into 2 halves.  Drizzle with a bit of olive oil and sprinkle with salt and pepper.  Place bread in a grill pan or pannini grill to toast.  I use my George Foreman grill…
  2. Meanwhile, take 1 tomato and chop it into small pieces.  Set aside.  The other tomato, slice it in half and set aside as well.
  3. When the bread is toasted to your satisfaction, take one of the tomato halves and rub the flesh against the bread.  The tomato flesh will kind of disintegrate and soak the bread with its juices and goodness.  You’ll be left with just the skin of the tomato in your hand.  Use one tomato half for each half of bread.
  4. Sprinkle some of the chopped tomato on top of the bread halves and a bit more salt and finish with a final drizzle of olive oil. 

Cut into pieces and serve as an appetizer or tapa.


Potato Zucchini Gratin

4 Jul

I got the inspiration for this dish by a recent post from Heidi from 101 Cookbooks.  When I read her recipe I realized I had most the necessary ingredients waiting for me in my kitchen.  And what I didn’t have, I would substitute and improvise…

I had received a couple of great zucchinis from my CSA box that I was wondering how to cook…  Heidi and her recipe came to the rescue.  Thanks a lot.


 Potato Zucinni Gratin


3 medium russet potatoes, washed well and peeled
1 medium sized zucchini
¼ teaspoon of sea salt
About 1 ½ tbs of basil/parsley oil
About ¼ cup of grated parmesan cheese
About ¼ cup of freshly grated Pecorino Romano cheese
Canola Oil Spray
About 2 tbs of fresh whole wheat breadcrumbs
Some additional sea salt and freshly ground pepper to taste


  1. Spray a medium-sized pyrex dish with canola oil spray and sprinkle with about 1 tbs of breadcrumbs.  Shake the pyrex so the breadcrumbs coat the dish as much as possible… just as if you were flouring a pan to bake a cake…  Set aside.
  2. Using a mandoline, slice as thinly as possible the zucchini.  Place in a colander and sprinkle about ¼ teaspoon of sea salt and let them drain some if its moisture out. 
  3. Sliced Zuchinni
  4. Using the same mandoline, slice as thinly as possible the potatoes. 
  5. Sliced Potatoes
  6. Place in a bowl and add the basil/parsley oil, the grated parmesan cheese, the Pecorino Romano, some salt and pepper.  
  7.  After about 5 minutes after salting the zucchini, squeeze them to release as much moisture as possible.  Using a paper towel pat them dry.  And add them to the bowl with the potatoes.  Toss well to combine potatoes, zucchini and seasonings.
  8. Place the seasoned veggies into the breaded pyrex dish.  Place them with your hands trying to create layers after layers of potato and zucchini.  It does not need to be perfect, but try to lay them all flat.
  9. Potato Zuchinni Casserole - Prep
  10. Sprinkle some added breadcrumbs over the top and add a bit more parmesan and Pecorino Romano cheese to create a nice crust on top.
  11. Because I do this in a toaster oven, I never preheat… but place it in a 400F oven for about 30-45 minutes – the perfect amount of time to allow you to take a shower and meditate.


I had this with some goat cheese toasts on the side… The potatoes cook well and the zucchini tastes perfect in it.  It was super good. 

Thanks again to Heidi at 101 Cookbooks… this will definitely be a go-to recipe from now on…

                Gratin and Goat Cheese 2

Basil Parsley Oil

2 Jul

I did this flavored oil to season a nice Tomato Salad with Goat Cheese Toasts… but I was surprised how versatile the oil has proven to dress and season many other recipes.


Basil Parsley Oil



A small handful of parsley – mostly leaves
A small handful of basil leaves
About 1/3 cup of olive oil
Sea Salt – 1 turn around the food processor bowl
About 4 turns of the pepper grinder


  1. In a food processor mix together all the ingredients and process until the herbs are chopped super fine.
  2. Let it rest room temperature for about 1 hour so the flavors mix well together before using.


If you’d like, you could strain it… but I like it chunky.

Tomato Salad with Goat Cheese Toasts

1 Jul

I LOVE tomatoes!!!!  I just love them immensely… they might well be my favorite vegetable.  I am stuck between potatoes and tomatoes as my favorite, and I am just realizing that possibly neither of them is actually a vegetable.

Oh well, vegetable or not, I have been receiving way too many tomatoes in my weekly CSA box that I have been finding creative ways to have them.  Although growing up I used to just slice a tomato as a way to add “a salad” to my plate and, to this day, I still do it when I am too lazy to wash lettuces and cut up other salad components.

Something I recently started doing (or stopped doing would be a more accurate expression) is to not place tomatoes in the fridge.  With the temperatures being so hot here in PR, I always believed tomatoes would spoil way too quickly if they were left sitting on a counter.  Well, they eventually can spoil, but you can safely leave them there for a good week and they will be perfect.  The taste of a tomato is definitely better and more intense if it’s left at room temperature.  Apparently there is a component in the tomato that is shuts down its flavor permanently if the tomato is kept in the fridge.

This is a tomato salad made to celebrate the lusciousness of tomatoes… 

 Tomato Salad 2


Tomatoes – organic and local preferably to ensure their freshness and flavor
1 whole-grain demi-baguette, sliced on a bias
Salt/Pepper to taste
Drizzle of olive oil
About 2 oz of goat cheese – left at room temperature for a few minutes
About 1 tbs of Basil/Parsley oil


  1. Slice tomatoes as you wish – in slices across its equator, pole to pole… however you prefer.
  2. Drizzle baguette slices with olive oil, some salt and pepper and toast in a toaster oven until they’re golden around the edges.  Slather them with goat cheese
  3. Place sliced/cut tomatoes on a plate.  Drizzle basil/parsley oil and sprinkle with a bit of salt and pepper.  Place goat cheese toasts on the side…
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