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Tomato Mozzarella Salad

  • Heirloom or Roma tomatoes (sliced 1/2 inch) - 6
  • Fresh mozzarella (sliced 1/2 inch) - 6
  • Basil (sliced thin) - 8-12 leaves
  • Olive oil - 1 tbsp
  • Balsamic vinegar (reduced) – 1 tbsp
  • Salt & pepper - Chef's choice

Place tomato slice on a plate, lightly salt and pepper. Add some basil leaves then the Mozzarella slices. Repeat. When finished drizzle olive oil and balsamic reduction over, followed with more fresh basil.

Reduce the balsamic vinegar by applying heat. Place between 2 to 4 times the amount desired in a sauté pan. Bring vinegar to boil, stirring frequently. Continue stirring and turn heat down to medium. Take off heat when near desired consistency. Remember that vinegar will continue to reduce even after heat is removed. Cooking time is approximately 3-5 minutes.

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Tres Veggies Penne with Pesto

  • Penne Rigate Pasta - 1lb
  • Asparagus (trimmed of tough ends) - 1/2 pound
  • Zucchini - 3 small, 1/4 pound
  • Green Beans (trimmed of stems and ends)
  • Pine Nuts - 1/4 cup
  • Basil - 2 cups
  • Parsley (flat leaf) - 1 handful
  • Lemon (zested)- 1
  • Garlic - 2 cloves
  • Parmigiano-Reggiano (grated) - 1/2 cup
  • Extra Virgin Olive Oil - 1/3 cup
  • Ground Black Pepper
  • Salt

Heat a large pot of water to boil for pasta. Salt the water and add pasta to cook to al dente. Cut asparagus spears into 2-inch pieces on an angle. Cut zucchini into matchstick shapes. Cut green beans into 2-inch pieces on an angle. Add vegetable to pasta after penne has been cooking for about 5 minutes. Cook veggies and pasta together for 2 minutes. While pasta cooks, toast pine nuts in a small pan until golden, then cool. Place nuts, basil, parsley, lemon zest, garlic, cheese and a little salt and pepper in a food processor. Turn the processor on and stream in the extra virgin olive oil until a thick sauce forms. Scrape pesto into large, shallow serving dish. Add a ladle of hot starchy pasta water to the pesto. Drain penne and veggies and add immediately to pesto. Toss to coat pasta and vegetables evenly. Adjust salt and pepper, to taste. Serve with extra grated cheese to pass at table. (This recipe can work with many different veggies as well as Chicken.

Courtesy of Jessica R.

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Mediterranean Tomato Salad

  • Large Ripe Tomatoes (chopped into large pieces) - 2
  • Medium Red Onion (sliced) - 1
  • Garlic (minced) - 2 cloves
  • Lemon Juice or Vinegar - 1 tbsp
  • Extra Virgin Olive Oil - 3 tbsp
  • Fresh Basi Leaves (torn into pieces) - 10 leaves
  • Parsley (flat leaf) - 1 handful
  • Lemon (zested)- 1
  • Garlic - 2 cloves
  • Salt and Pepper - to taste

  • Optional:
  • Mozzarella Cheese - 1/2 cup
  • Olives (chopped) - 6
  • Capers - 2 tsp
  • Anchovies (use how much ever suits your palate)

1. Slice onions and mince garlic and let sit for 5 minutes to bring out their health-promoting benefits.

2. Combine and toss all ingredients. Add salt and pepper to taste.

Serving Size - 2

Courtesy of www.whfoods.com

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