Yesterday’s bounty from my yard and some bonus homemade salsa
Tomato season is in full swing. Every meal has tomatoes in one form or another. This is a nice combination of flavors to shake things up from the usual pasta salads:
- 10 oz dry rotini pasta, cooked, drained, chilled
- ½ cup red wine vinegar
- 2 tbsp Dijon or stone-ground mustard
- ¼ tsp black pepper
- 1 tsp crushed garlic
- 1 tsp dried basil, crushed
- ½ cup olive oil
- 2 oz fresh basil
- 4 oz fresh spinach leaves
- 2 large tomatoes, cut into thin wedges
- 4 oz Kalamata (Greek green) olives
- 4 oz shredded parmesan
- 2 oz crumbled Feta
- 8 oz diced ham (opt)
serving bowl, bowl, saucepan
In small bowl, whisk together vinegar, mustard, pepper, garlic & basil. Slowly whisk in oil. To serving bowl, add pasta, fresh basil, spinach, tomatoes, olives, parmesan, opt. ham and toss with dressing. Garnish with crumbled feta.
The International Grocery, a store in the next town past the closest, carries a good selection of Lebanese style pitas, delivered from an upstate bakery. This is a loaf of tannour bread. It’s thin and about 14″-16″ across. When I saw it I thought “instant pizza!”.The sauce is a whole grain mustard cut with plain yellow mustard with a ton of minced garlic. There are provolone and Swiss cheese slices atop the mustard and then a layer of pastrami broken into rough pieces, a little more shredded cheese, and then some of my refrigerator dills.We give this two thumbs up – especially given how quickly it comes together using that pre-baked crust. I did take it out of the oven a little sooner than I would have liked but I feared the crust would turn brittle. The edge crust – we call that part the “pizza bones” – did get hard but the mustard and cheeses kept the rest pliable.
This was just a spur of the moment thing. I started the dough the day before, not really sure yet what the toppings would be or I would have made a run after rye flour for the crust. I did look for rye flour today and finally found some at the local co-op store. I talked to a fellow there about the hard time we had finding it and he said there was a crop failure last year and it was a bit early yet for this year’s crop. This one was so much fun I’m pretty sure you’ll be seeing something similar here, soon.I didn’t use any sauce, as such, but I did brush the crust with garlic oil before laying the provolone on. Next layer was pastrami, then dill pickles, then the rest of the provolone we had on hand.The mustard was left off for the picture of the whole pie, I knew I wanted to use the bright yellow mustard on mine. Mrs J favors honey mustard.Enjoy!