Tag Archive for: week 15
Green Salad
Green Salad
4 cups kale, coarsely chopped & packed
2 tsp olive oil, extra virgin
1 large garlic clove, crushed
3/4 tsp salt
1 tsp black pepper, ground
2 large celery stalks, diced
1 large green bell pepper, chopped
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Kale Quiche
Kale Quiche
1 large bunch (about 1 1/2 pounds) kale, thick stalks discarded, leaves roughly chopped
Kosher salt and freshly ground black pepper
1 1/2 cups half and half
2 whole eggs
4 ounces grated gruyère or Comté cheese
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Mini Pepper Nachos with Corn, Black Bean and Avocado
Mini Pepper Nachos with Corn, Black Beans and Avocado
2/3 cup corn (grilled, charred, fresh, thawed or canned)
2/3 cup black beans
2/3 cup pico de gallo or your favorite salsa
1 medium avocado, diced
salt and pepper to taste
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Sweet Pepper Poppers
Sweet Pepper Poppers
12 mini sweet peppers
3 slices bacon
1/2 cup (75g) diced onion
4 ounces (112g) cream cheese at room temperature
4 ounces (112g) goat cheese at room temperature
1 teaspoon garlic (about one clove)
2…
Cantaloupe Salad with Basil, Mozzarella and Red Onions
Cantaloupe Salad with Basil, Mozzarella and Red Onions
1 medium cantaloupe, cut into 1 inch cubes
10-20 leaves of basil, chiffonade (reserve a few whole leaves for garnish)
10 green olives, sliced
1/4 red onion, thinly sliced
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Oven Roasted Thyme Tomatoes
Oven Roasted Thyme Tomatoes
5 plum tomatoes, quartered
1 tablespoon sugar
1/2 teaspoon salt and pepper
4 sprigs thyme, torn
2 tablespoons olive oil
Preheat oven to 250°F. Line baking sheet with parchment. Place tomatoes,…
Grilled Stuffed Portobello Mushrooms
Grilled Stuffed Portobello Mushrooms
2/3 cup chopped plum tomato
1/4 cup (1 ounce) shredded part-skim mozzarella cheese
1 teaspoon olive oil, divided
1/2 teaspoon finely chopped fresh or 1/8 teaspoon dried rosemary
1/8 teaspoon…