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
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.
S T R AW B E R R Y
O R A N G E G R A N I TA
• 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.
Z U C C H I N I TO M ATO B A S I L
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
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