A light and refreshing salad to enjoy on hot summer days. This salad can be made ahead of time to bring along to a bbq or picnic, but wait to add the dressing until ready to eat. The lettuce in the salad does not keep well once the dressing is added. Feel free to mix […]
Tag Archives: Vegetarian
Grilled Eggplant with Herbs
Ingredients:2 eggplants2 teaspoons salt1/2 cup extra virgin olive oil3 cloves garlic, crushed2 tablespoons fresh parsley, chopped2 tablespoons fresh oregano, chopped1/2 teaspoon pepper1/2 teaspoon saltInstructions:Cut the eggplant into 1/4-inch thick slices and generously salt each slice. Let them rest for about 15 minutes so that the salt can draw out the moisture and bitterness. Wipe each […]
Picnic Salad
This salad is a great alternative to traditional potato salad and is easy to bring to a picnic or BBQ. This salad can be made in advance and stored in an air-tight container for up to three days. I also love this salad because you can substitute the fresh herbs and green vegetables for what […]
Spring Radish Salad
This salad is super easy to make and is a light refreshing salad that adds a splash of color to your meal. This salad tastes best with red radishes that aren’t too spicy. Ingredients:1 bunch of red radishes, about 1 1/2 cups finely chopped1/2 bunch of parsley, about 1/2 cup finely chopped1 tablespoon fresh squeezed […]
Spinach Mushroom and Feta Crustless Quiche
Ingredients:Approximately 1 cup, sliced mushrooms (Oyster or shiitakes would be really tasty)1 clove garlic, minced1- 7 oz bag of spinach4 large eggs2 oz of feta cheese1 cup of milk1/4 cup Parmesan cheese, grated1/2 cup shredded mozzarellaSalt and pepper to tasteInstructions:Preheat the oven to 350 degrees. Add mushrooms, garlic and a pinch of salt and pepper […]
Spinach Pasta
I love making homemade pasta and when we got spinach in our CSA this week I was excited to try out a new recipe for spinach pasta. I have a pasta machine and used the cutter attachment to cut the pasta into tagliatelle, but I think this pasta would also be great for making ravioli […]
Pea Shoot, Pear, Walnut, and Feta Salad
During these cold winter months, I always find myself craving a light, crisp, fresh salad to balance out heavier meals. I know that it is not practical to eat salad in the winter, but sometimes I can’t get the idea out of my head. Enter pea shoots! Holy moly, pea shoots solved my winter salad […]
Butternut Squash Stuffed Shells
Bret and I had some butternut squash that we still needed to use and wanted to try something a little different. Stuffing shells with butternut squash is lighter version of traditional stuff shells, but still has the feeling of comfort food. If you don’t have butternut squash, no problem! This recipe would be great with […]
Parmesan Roasted Carrots
Ingredients:8-10 carrots2 tablespoons butter, melted4 tablespoons Parmesan cheese2 teaspoons garlic, minced1 teaspoon fresh parsley, choppedInstructions:Preheat the oven to 400 degrees F. Mix the melted butter and garlic together in a small bowl. Place carrots on a parchment paper lined baking sheet. Drizzle butter/garlic mixture over the carrots. Roast the carrots in the oven for 15 […]
Garlic Parmesan Scalloped Potatoes
Ingredients:4 tablespoons butter1 tablespoon minced garlic4 tablespoons flour4 cups milkSalt and Pepper to taste2 1/2 pounds potatoes, peeled and sliced into 1/8-inch to 1/4-inch rounds2 cups shredded mozzarella cheese3/4 cup Parmesan cheese (freshly grated)1 tablespoon fresh chivesInstructions:Preheat the oven to 400 degrees F. Lightly grease a 9 x 13-inch baking pan with cooking oil; set […]