Summer Recipes with Katie Goodman
Summer Recipes with Katie Goodman
Each week, blogger, mother, and photographer Katie Goodman serves up a mix of great recipes, family memories, and yummy photography at GoodLifeEats. com.
STRAWBERRY ORANGE GRANITA
ZUCCHINI TOMATO BASIL SALAD WITH LEMON BASIL VINAIGRETTE
• ¼ cup white wine vinegar
• 2 tablespoons extra virgin olive oil
• 1 drop Basil essential oil
• 2 drops Lemon essential oil
• 1 clove garlic, finely minced
• 1 tablespoon minced shallot
• 2 medium zucchinis, ends removed and discarded
• 8 large fresh basil leaves, sliced thin
• 8 ounces cherry tomatoes in a variety of colors, sliced in half lengthwise
• 5 ounces small fresh mozzarella balls
• Salt and pepper, to taste
• 1 cup water
• ⅓ cup sugar
• ¼ cup fresh squeezed orange juice
• 4 drops Wild Orange essential oil
• 1 lb. sliced and hulled strawberries Optional garnishes: orange wedges, fresh strawberries, basil leaves
In a medium saucepan, combine sugar and water and cook over medium heat, stirring occasionally, until sugar is dissolved. Cool to room temperature.
Puree cooled water and sugar( simple syrup), orange juice, Wild Orange essential oil, and strawberries in a blender.
Transfer the strawberry-orange puree to a 9x13 glass pan. Place the filled pan in the freezer for 30 minutes.
After 30 minutes, remove pan from freezer. Rake the mixture with a fork to break up any crystals that have begun to form. Return the pan to the freezer.
Repeat every 25 – 30 minutes for about 3 hours, until the granita is frozen into flakey crystals. Cover and freeze.
Serve, if desired, with a small orange wedge, half a strawberry, and a basil leaf for garnish.
To prepare the dressing:
In a small jar, combine white wine vinegar, extra virgin olive oil, Basil essential oil, Lemon essential oil, garlic, and shallot. Screw the lid to the jar on tightly, then shake until well mixed. Set aside.
To prepare the salad:
Using a vegetable spiralizer, prepare the zucchini using the straight blade according to manufacturer’ s recommended instructions. Alternatively, slice the zucchini into ribbons using a vegetable peeler or a mandolin.
In a mixing bowl, toss the zucchini with the basil. Transfer to a large serving platter. Arrange the tomatoes and the mozzarella on top of the bed of zucchini.
Pour the dressing on top of the prepared salad, then sprinkle the top with salt and pepper, seasoning to taste.
26 / SUMMER 2016 LIVING MAGAZINE