Two Recipes from Daphne Nikolopoulos

Cover of 'The Storm Gourmet'

If a summer storm knocks out your power, you need not dine on pretzels and soda. Pineapple Press hide caption

itoggle caption Pineapple Press

Gazpacho 'Martinis'

1 (14.5-ounce) can petite-diced tomatoes

2 garlic cloves, minced

1 tablespoon fresh lemon juice

1/3 cup extra-virgin olive oil

2 tablespoons red wine vinegar

1 tablespoon dried parsley

1/2 teaspoon salt

1/2 teaspoon coarsely ground pepper

1/2 avocado, peeled, pitted and diced

Tabasco sauce

Combine tomatoes, garlic, lemon juice, oil, vinegar, parsley, salt and pepper in a martini shaker. Shake vigorously (about 10 seconds). Pour into martini glasses. Add Tabasco to taste. Garnish with avocado cubes. Serve with breadsticks or flatbread if desired. Makes two servings.

Salade Nicoise

2 (6-ounce) cans light tuna in extra-virgin olive oil

1 tablespoon fresh lemon juice

2 (14.5-ounce) cans sliced white potatoes

1 (14.5 ounce) can French green beans

1 cup marinated artichokes, quartered

1 tablespoon capers

1/4 cup pitted and halved Kalamata or other black olives

Anchovies (optional)

Salt and pepper

(dressing)

7 tablespoons extra-virgin olive oil

3 tablespoons red wine vinegar

1 1/2 tablespoons prepared Dijon mustard

Pinch salt

1/4 teaspoon cracked pepper

In a small bowl, toss tuna with lemon juice. Set aside.

In a large salad bowl, combine potatoes, beans, artichokes, capers, olives and anchovies. Season with salt and pepper and toss well. Add tuna. In a screw-top jar, combine dressing ingredients. Shake vigorously until creamy and frothy. Pour over salad and serve. Serves four.

Comments

 

Please keep your community civil. All comments must follow the NPR.org Community rules and terms of use, and will be moderated prior to posting. NPR reserves the right to use the comments we receive, in whole or in part, and to use the commenter's name and location, in any medium. See also the Terms of Use, Privacy Policy and Community FAQ.