RECIPES WE LOVE

What’s cooking in SWFL

1 TABOULI Restaurant: Kareem's Lebanese Kitchen Serves 4-6

¼ cup lemon juice ½ cup extra virgin olive oil ½ ounce bulgur wheat ½ pound fresh parsley, fine chop ½ pound plum tomatoes, fine chop 2 ounces Spanish onions, fine chop ½ ounce fresh mint, fine chop 1 teaspoon salt ¼ teaspoon allspice

Combine lemon juice and olive oil, then add bulgur wheat and let stand for 2 minutes. Add remaining ingredients and then toss and serve.

4270 Tamiami Trail East, Naples; 239-315-4167; kareemskitchen.com

2 ONION SOUP Restaurant: Blanc Serves 8

6 tablespoons butter 1 tablespoon olive oil 3 pounds medium-sized yellow onions, peeled and thinly sliced Salt 1 tablespoon flour 2 cups cream sherry 2 cups white wine 6 cups beef stock Freshly ground black pepper 1 baguette 1 pound Swiss cheese, shredded

Melt 3 tablespoons butter and the oil in a large, heavy pot over medium-low heat. Add onions, cover and cook about 20 minutes, stirring occasionally until soft and translucent. Increase to mediumhigh, uncover and season to taste with salt. Sauté, stirring often until onions are very soft and deep-golden brown. Reduce heat to medium, sprinkle with flour and cook 2-3 minutes, stirring constantly. Add sherry and wine, stirring to blend over the heat about 2-3 minutes, then add beef stock. Season to taste with salt and pepper, simmer about 30 minutes. Adjust seasoning to taste.

Croutons

Preheat oven to 425 degrees and slice baguette into ½-inch thick slices. Butter both sides with remaining butter, toast in oven until golden brown on both sides. Fill up individual ovenproof bowls with onion soup, then place 3 slices of toast on each bowl. Spread a thick layer of cheese on top of croutons. Set bowl in baking pan, place in oven and broil until cheese is melted and golden brown. If soup was made in advance, reheat on top of stove until first boil before setting it up in the bowls.

13451 McGregor Blvd., Fort Myers; 239-887-3139; blancentertainment.com

3 LASAGNA Restaurant: Fresh Fit Foods Serves 4

½ cup chopped onion ¼ cup chopped carrot ¼ cup chopped celery Olive oil, salt, pepper 1 tablespoon chopped garlic 2 cups raw shredded kale 1 cup diced salted raw zucchini 32 ounces canned San Marzano tomatoes 2 teaspoons dried Italian seasoning 2 pounds lean ground beef or turkey 2 large sweet potatoes Parmesan, mozzarella or ricotta cheese, if desired Freshly chopped basil

Sweat onion, carrot and celery in about 2 tablespoons olive oil for 5-7 minutes.

Add garlic, kale and zucchini, sauté for additional 3-5 minutes. While cooking veggies, hand-crush the canned tomatoes, then add them and juice from the can to sautéed vegetables. Simmer sauce for 30 minutes on medium-low heat. Season with dried Italian seasoning, salt and pepper. Brown beef or turkey in separate pan. Drain fat, add meat to the sauce and simmer 20-30 more minutes.

Carefully slice sweet potatoes on a mandolin, paperthin. Place small amount of meat sauce in greased casserole dish and evenly coat bottom of dish. Place thin, even layer of sliced sweet potatoes and follow with sauce. Alternate layers 3-4 times until dish is filled ½ or ¼ inch from top. While layering lasagna, add cheese if desired. Bake in 350-degree oven 40-45 minutes or until sweet potato is tender. Remove from oven and let stand 15 minutes before cutting. Garnish with freshly chopped basil.

9201 Brookwood Court, Bonita Springs; 239-595-2503; freshfitnaples.com

4 BEACH BREAD Restaurant: PierSide Grill and Famous Blowfish Bar Serves 1-2

¼ loaf French bread 2 ounces garlic butter 1 ounce bleu cheese 2½ ounces shredded cheddar ½ ounce onion, julienned (about 8 pieces) 1 thickly cut tomato slice, diced 1½ ounces shredded mozzarella ¾ ounce chopped green olives

Cut French bread in half lengthwise, then in half again crosswise. Spread the following evenly over the bread: garlic butter, bleu cheese crumbs, half of the cheddar, onion, diced tomato, mozzarella, olives and the remaining cheddar. Press toppings onto the bread to form a seal. Bake in a convection oven at 375 degrees for about 12 minutes. Great to dip in marinara sauces. (Or wrap bread tightly and store for later, up to two days.)

1000 Estero Blvd., Fort Myers Beach; 239-471-0136; piersidegrill.com

5 COASTAL GIMLET Restaurant: Point 57 Serves 1

1½ ounces infused vodka* 1 ounce fresh lime juice ½ ounce simple syrup ½ ounce Licor 43

Shake all ingredients over ice and strain into a coupe or martini glass. * Infuse one bottle of vodka with one pineapple and two handfuls of sage 3-7 days before you plan to use it.

3522 Del Prado Blvd. South, Cape Coral; 239-471-7785; point-57.com