Archive for the ‘Recipes’ Category
Submitted on 2010/07/10 at 12:11pm
Hi Katherine. Here is the recipe I told you about this morning. Simple and yummy!
Sliced Peaches and Heirloom Tomato Salad
2 lb mixed heirloom cherry tomatoes, cut in half
6 peaches, sliced
6T extra virgin olive oil
3T red wine vinegar (or good balsamic)
8 fresh basil leaves, thinly sliced
Place tomatoes and peaches in mixing bowl. Toss with remaining ingredients. Or, you can arranged peaches and tomatoes in alternate rows on platter and drizzle with the dressing. Makes a pretty presentation.
Colorful and delicious!!
Hi Katherine. Here is the recipe I told you about this morning. Simple and yummy! Sliced Peaches and Heirloom Tomato Salad 2 lb mixed heirloom cherry tomatoes, cut in half 6 peaches, sliced 6T evoo 3T red wine vinegar (or good balsamic) 8 fresh basil leaves, thinly sliced Place tomatoes and peaches in mixing bowl. Toss with remaining ingredients. Or, you can arranged peaches and tomatoes in alternate rows on platter and drizzle with the dressing. Makes a pretty presentation. Colorful and delicious!!
My dearly beloved Aunt Sophie had turned me onto this great tasting pizza that really is very healthy for you. My son Ricky went wild for it and he did not know that it was zucchini. It takes about 45 minutes to prepare but it is great in taste and also good for the waist line. So here we go and thanks Aunt Sophie.
4 cups zucchini
2 tablespoons oil
1/2 cup grated cheddar cheese
salt, pepper to taste
1 med. chopped onion
1/2 lb of ground beef (optional)
tomato sauce (to taste1/2 cup grated parmesan cheese
1/2 cup grated mozzarella cheese
anything else you might want for toppings
Cut ends off zucchini, seed and grate. Put in a colander and sprinkle with salt. Let it stand for 30 minutes and then squeeze water out with hands. When it is dry, sauté in oil for about 5 minutes. Cool a little and add the egg, cheddar, salt and pepper. Press mixture into a 9” pie pan and bake at 400 degrees for about 10 minutes. While the mixture is cooking heat oil in skillet and add onions, peppers or what ever you toppings are except the cheeses and heat until translucent or brown for the meat. Pour the fat off and stir it into your tomato sauce. Spread it over your zucchini crust and top it with the cheese. Bake in oven at 350 for about 20 minutes. Dominoes or papa john’s cannot equal.
Thinking of going Italian. Well, here is one for the squash, zucchini, or eggplant. It is simple and easy. Remember though to cut your squash length wise instead of little round cuts. The Eggplant is ok to slice because of its size. It is the smaller squash than tender and less seedy, so thus most chefs prefer that to the larger ones.
3 Tablespoons of Olive Oil
healthy tablespoons of each of the following
Garlic (Fresh and use a press)
Salt and pepper to taste
Use this on the above about 1 and one half hours before you grill it. Hopefully the charcoal or wood is your choice but it is also good on propane and gas grills.
Well you cannot get the orange at our stand but the cilantro you can and some tastes veggies to try this out on your grill.
The recipe is simple yet you can have veggies with a great taste. Remember though, to make this taste great you should marinate in a shallow dish for about 1 hour before grilling.
Spicy Orange and Cilantro
2 tablespoons of olive oil
1 tablespoon orange juice (I find it better to take an orange and get the juice that way. it is only 1 tblspn)
1 tablespoon orange marmalade
1 tablespoon chopped fresh cilantro
I teaspoon red pepper flakes to add a little zest.
Grill and enjoy
Swiss Chard has become the buzz veggie for the last two years. It has great health value for your body plus it has a refreshing taste. You can use it in salads but I like to sauté mine. Remember with the Swiss Chard you can use the stem also so there is no cutting.
olive oil, garlic, onions, salt oregano, pepper, Swiss chard
First get frying pan and place a coating of olive oil.
Next, use a garlic press and fresh garlic and press it into the oil as it heats.
Chop up the onion and also place in oil till translucent.
Once onions are translucent, add about pound of Swiss Chard and cook and stir for about 5 minutes.