Forty Cloves

Update on SiciLean and Romaine Salad with Strawberries and Basil

 

Okay, so you know how I said that I was enjoying the lazy days of summer? Well, that laziness is like a faint memory now. For one thing, the kids are finished with their two weeks of day camp. For another thing, I am working hard to set up the new blog, SiciLean™, and “migrate” the recipes and blog posts over from Forty Cloves (not terribly difficult, just time-consuming). I also made the mistake of scheduling all of the appointments that are hard to manage during the school year – doctors, dentists, orthodontist, etc. – over summer vacation, which means that I’ve spent entirely too many hours of the last two weeks sitting in various waiting rooms of various offices.

But I have made a lot of progress on the new blog: I have designed the site and moved a lot of the files from Forty Cloves. I am currently working on creating an index of recipes that will make it easier to find what you are looking for. I am working on some preliminary posts which will familiarize you with the Sicilian diet and outline the SiciLean™ principles/philosophy. And I’m combing through my vast collection of recipes to find ones that I think you’ll love.

It hasn’t left a lot of time for cooking. In fact, I haven’t even turned my oven on in a while. The few meals I’ve made have been either grilled or cold. That means, lots and lots of salad (the easiest of all meals, if you don’t mind the chopping). This Romaine Salad with Strawberries and Basil is a great combination of summer flavors and textures – colorful, crisp, and sweet. Enjoy!

 

Romaine Salad with Strawberries and Basil

1 head romaine lettuce, washed and chopped

1 ½ cups of strawberries, washed and sliced

1 generous handful of basil

2 Tbsp. extra-virgin olive oil

1 ½ Tbsp. balsamic vinegar

Salt and pepper to taste

 

Place the chopped romaine lettuce in a medium bowl.  Add the strawberries and basil leaves. Set aside.

In a separate bowl, whisk together the olive oil, balsamic vinegar, a pinch of salt and several (maybe 8 or 10) grinds of black pepper.

Add the dressing to the salad and toss well to combine. Adjust salt and pepper, as desired.

Serves 4.

Some Big News and Lamb Chops with Mint Salsa (a great combination, BTW!)

 
Hi, Friends,

    I'd like to send a great big thank you and a cyber-hug to all of you who subscribe to the blog, visit the site regularly and pass it on to others. Forty Cloves has been incredibly well-received and has really grown and blossomed. I appreciate all of your support and I’m excited to share some great news with you.

     Many people ask me how I am able to cook and eat this way, and stay so slim. I always respond by saying that it is precisely BECAUSE I cook and eat this way that I stay so slim. I tell them about my 101 year old grandmother who maintains that the key to her health and longevity is her Sicilian diet. Then, I mention my parents, aunts, uncles and, well…just about everyone in our family.  We have all grown up on this diet and have continued to eat this way. None of us (and this is not an over-generalization – none!) have struggled with excess weight or the health issues caused by it. (For those of you who claim that we have “good genes,” I say, thank you very much, but please log onto the internet and check out medical statistics for the country of Sicily – some pretty amazing proof that, although my family is rather awesome, it’s not just us!). Eating this way makes sense, not only because the food is incredible, but because it will keep you lean, satisfied, full of energy and feeling fabulous! As if that isn’t exciting enough, here’s one more thing to get pumped up about:

     Forty Cloves is undergoing a metamorphosis, and will soon be “SiciLean”. While the food will remain the same, I’ll be sharing a lot more information about the Sicilian diet (the SiciLean philosophy) and its health benefits. I will provide you with:

• Background information and resources describing the country and culture of Sicily
• Details about the way that Sicilians eat and their beliefs/attitudes about food
• Principles/guidelines of the SiciLean philosophy
• Loads of recipes to make your mouth water and your waist shrink
• Recommendations and shopping tips for wine, olive oil, kitchen gadgets and other things I love
• Links to articles and resources for living a healthy lifestyle
• Advice about entertaining and eating out
• Stories about my wonderful and wacky Italian family
• Whatever else I can come up with to keep you healthy and inspired!

     Make sure to include your email address here and you won’t miss a beat. Once the new site is up and running, I’ll send word to you so that you can come check us out. 

Note: If you’re already a Forty Cloves subscriber, you need do nothing. I know where to find you (wow, that sounds creepy). 

 Thanks, again, and I look forward to catching up with you on SiciLean!

Oh, and here is the Lamb Chop recipe - enjoy!

Lamb Chops with Mint Salsa

8 loin lamb chops

4 Tbsp. extra-virgin olive oil

3 garlic cloves, minced

1 1/4 tsp. salt

fresh black pepper, to taste

1/4 c. fresh mint leaves, chopped

1 lemon, zested and juiced

Preheat grill to medium-high.

First, rub the chops with about 2 Tbsp. of the oilve oil. Salt and pepper both sides of the chops and the rub in the minced garlic. Set aside.

In a medium bowl, whisk together the remaining 2 Tbsp. of olive oil, the mint, lemon zest and lemon juice. Add approx. 1/4 tsp. salt and freshly ground black pepper, to taste. Set aside.

Grill lamb chops for approximately 4 minutes per side. When done, transfer the lamb chops to a serving platter and spoon the mint salsa over the top.

It is a good idea to let the chops rest for about 5 minutes before serving. This will allow the juices to redistribute and the meat to become infused with the flavor of the mint salsa.

Serves 2-4.