Stop Blogging and Cook

DAILY POST JULY 12th:  EXPORTS TO DIE FOR

GLUTEN-FREE & VEGAN

S H O P

LEFTOVER
Bread

LIQUOR STORE
Red wine

GROCERY STORE
Olive oil
Sweet paprika
Dry basil
Kosher salt
Pepper

GREEN MARKET
Tomatoes
Sweet red onion
Garlic
Cucumber
Lime
Bell pepper – sweet red, yellow or green
Fresh cilantro OR basil

T I M I N G

SERVES 4
PREPARATION TIME:  20 min, 10 min quick
MARINADE TIME:  3 hrs at room temperature, or chill up to 24 hrs in the refrigerator

1. Combine bread & wine; add tomatoes & onion.
2. Make roux of garlic, paprika & basil; add olive oil.
3. Combine vegs w/roux.
4. Let stand or refrigerate.

C O O K  /  P R E P A R E

INGREDIENTS
2 thick slices bread, shredded
1/2 c red wine
4 tomatoes, chopped
1 sweet red onion, minced
1/2 tsp kosher or sea salt
1/8 tsp black pepper
3 cloves garlic, minced
1 TBSP sweet paprika
3 TBSP olive oil
1 small cucumber, peeled in stripes, seeded & chopped
1/2 bell pepper – sweet red, yellow or green
1 TBSP lime juice
1/4 cup fresh cilantro, chopped OR fresh basil

PREPARATION

1. WINE/VEG MIX:
   • Combine bread & wine.
   • Add tomatoes, onion, salt & pepper.
2. ROUX:
   • Mash garlic & paprika w/mortar & pestle to a thick paste
   • Slowly add olive oil by droplets while beating with a whisk until it reaches the consistency of mayonnaise.
3. Whisk a few TBSP of the Wine/Veg Mixt into the Roux.
4. Add Roux to the rest of the Wine/Veg Mix.
5. Add cucumber, bell pepper, lime juice & cilantro.
6. Let stand or refrigerate 1 hr.

S E R V E

Serve with garnish of cilantro along with a loaf of crusty, whole grain bread w/olive oil for dipping.

W O R K P L A C E   L U N C H

No reason why you can’t cool off at work.