Recipes
Artichoke Greek Salad
Ingredients:
2 cups of canned artichoke hearts (quartered)
1 can of kalamata olives (pits removed)
1/2 can of black olives (pits removed)
1 cup of sliced red onions
1 1/2 cups of cherry tomatoes
1/2 cup of sliced green pepper
3/4 cup of store bought Greek or Italian Dressing
Strawberry and Spinach Salad with Quinoa and Goat Cheese
Ingredients
Salad
- 2½ cups baby spinach, roughly chopped
- 5 to 6 strawberries (to yield ¾ to 1 cup sliced strawberries), hulled and cut into ¼-inch thick slices
- 1½ ounces chilled goat cheese, crumbled
- 2 tablespoons slivered almonds
Quinoa
Pico De Gallo
Ingredients
- 2 cups Roma tomatoes, diced (3-4 tomatoes)
- 1 cup white onion, finely diced (1/2 large onion)
- ¼ cup jalapeno, seeds removed and minced (1 jalapeno)
- ¼ cup fresh cilantro, finely chopped
- 1 teaspoon Kosher salt (or more to taste)
- juice of 1 lime (or more to taste)
Beef Stew in Red Wine Sauce
1 tablespoon unsalted butter
2 tablespoons olive oil
2 pounds trimmed beef flatiron steak or chuck, cut into 8 pieces
Salt
Freshly ground black pepper
1 cup finely chopped onion
1 tablespoon finely chopped garlic
Crash Hot Potatoes
Ingredients
- 12 whole New Potatoes (or Other Small Round Potatoes)
- 3 Tablespoons Olive Oil
- Kosher Salt To Taste
- Black Pepper To Taste
- Rosemary (or Other Herbs Of Choice) To Taste
Preparation Instructions
Cilantro Lime Cauliflower "Rice"
Ingredients:
- 1 medium head (about 24 oz) cauliflower, rinsed
- 1 tbsp extra-virgin olive oil
- 2 garlic cloves
- 2 scallions, diced
- kosher salt and pepper, to taste
- 1-1/2 limes
- 1/4 cup fresh chopped cilantro
Directions:
Garlic Parmesan Zucchini and Tomato Bake
Summer Vegetable Tian
Ingredients
- 1 Tbsp olive oil
- 1 medium yellow onion
- 1 tsp minced garlic
- 1 medium zucchini
- 1 medium yellow squash
- 1 medium potato
- 1 medium tomato
- 1 tsp dried thyme
- to taste salt & pepper
- 1 cup shredded Italian cheese
Cheesy Zucchini Rice
Ingredients:
1 tablespoon olive oil
1 cup long-grain white rice
2 cups chicken broth ** Use vegetable broth to make vegetarian**
2 tablespoons butter