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1. Broccoli and Tomato Casserole

2. Potato Salad Southern French Style

3. Brussels Sprouts Provencal Style

Book Description

Gardening and cooking have been elements of monastic life since the earliest days of Christian communities. Even the author of the life of Saint Anthony (the first monk) wrote, "These vines and these little trees did he plant; the pool did he contrive, with much labor for the watering of his garden; with his rake did he break up the earth for many years." One contemporary heir to Saint Anthony is Brother Victor-Antoine d'Avila-Latourrette, whose Fresh from a Monastery Garden contains vegetarian

... (more)

Fresh from a Monastery Garden : An A-Z Collection of Delectable Vegetable Recipes

Authors: VICTOR D'AVILA-LATOURRETTE

Date: November 1998

ISBN: 0385490399

Publisher: Broadway

Hardcover

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• 1 1/2 pounds boiling potatoes, cooked and peeled

• 6 eggs, hard-boiled, peeled and chopped

• 6 small ripe tomatoes, cored and quartered

• 1 small red onion, sliced

• 1/2 cup pitted black olives, sliced in half

• 5 tablespoons capers

• Vinaigrette

• 1/3 cup olive oil (more if needed)

• 4 tablespoons tarragon vinegar (more if needed)

• 1 tablespoon Dijon mustard

• salt and freshly ground black pepper to taste

1. Cut the potatoes into dice size and place them in a good-size salad bowl. Add the chopped hard-boiled eggs, quartered tomatoes, sliced onion, olives, and capers.

2. Prepare the vinaigrette by combing all the ingredients well. You may add more oil and/or vinegar as needed. Just before serving, pour the vinaigrette dressing over the vegetables. Toss gently and see that the vegetables are well coated. Check the seasonings and serve.

Note: This is an excellent salad to serve during a friendly lunch or brunch.

More From This Book:

1. Broccoli and Tomato Casserole

2. Potato Salad Southern French Style

3. Brussels Sprouts Provencal Style

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