Fresh grape leaves in the yard this time of year made us think of the delicious fried grape leaves stuffed with goat cheese. That led us to dolmades......and we compared a few recipes from various cookbooks. Seductions of Rice won out, and the dolmades were so delicious we ate every one of them, including the grape leaves at the bottom of the pan. We decided in the future we might even just line the pan, throw in the rice mixture, more leaves, and just have that for dinner.
Debashis made a white bean dip, and served that with rice crackers and endive spears:
White Bean Dip
Smashed peeled garlic cloves and rosemary sauteed in olive oil. Once things were crispy and fragrant, he removed the rosemary and kept it aside.
In the mini prep he added the olive oil & garlic, drained canned beans (rinse as you prefer), salt to taste, and some kalamata olives (4-5), and coarsely blended. Into a bowl it went, with the rosemary added back in. He adjusted for salt and pepper, fresh squeezed lemon & a little lemon zest.
Roasted Potatoes
Boiled small red potatoes were transformed in a skillet with olive oil, garlic, rosemary and salt into delicious, crispy roasted bites.
Easy Salad
The last addition was an easy salad of herbed lettuce mix, cucumbers, early heirloom tomatoes and avocado. This was served on a platter with olive oil and balsamic glaze drizzled on top. Easy, and tasty.
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