All Posts Tagged With: "feta cheese"

New Recipe – healthy, fresh, spicy side dish

By on Feb 2, 2011 in Recipes | comments(0)

Linda’s comments:  This recipe makes for a healthy, fresh spicy side dish.  I made this for a “bring a covered dish” party and it was a hit….I also added organic “cherry” tomatoes and Feta cheese.

Ingredients 

1 1/2 pounds organic green beans, ends trimmed 
6 medium organic  red beets, trimmed 
Extra-virgin organic olive oil or organic Coconut Oil
Kosher salt and freshly ground black pepper
2 tablespoons grated fresh horseradish
 
Vinaigrette:
2 tablespoons organic lemon juice
1 tablespoon organic lemon zest
1 tablespoon raw UNHEATED honey
1 tablespoon grated fresh horseradish
1/4 cup extra virgin organic olive oil or organic Coconut Oil
Kosher salt and freshly ground black pepper

Directions

Pre-heat oven to 400 degrees F. Toss beets on a large piece of foil and drizzle with olive oil. Season with salt and pepper then place another piece of foil over the top to form a pouch. Bake in the oven for 45 minutes until very tender. Allow beets to cool then rub off and discard the skins. Cut larger beets in quarters and smaller ones in half.

Blanch green beans in a large pot of salted boiling water for 2 minutes then plunge in ice water to shock. Drain and pat dry.

Make the dressing: Combine lemon juice, zest, honey and horseradish. Whisk while you add olive oil to lightly emulsify. Season with salt and pepper. Add beets and beans to the vinaigrette. Toss to coat everything evenly then serve showered with fresh grated horseradish.

This recipe was altered but the basic one came from:  http://www.kitchendaily.com/

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Zucchini Flat Omelet Recipe

By on Jun 20, 2010 in Recipes | comments(0)

Linda’s comment:  I love Omelets but this one is so yummy you will want to eat the whole thing at one setting. 

  • Zucchini Flat Omelet 

  •  
    • 4 teaspoons organic extra-virgin olive oil, divided
    • 1 cup diced organic zucchini (1 small)
    • 1/2 cup organic chopped onion
    • 1/2 cup organic grape tomatoes or organic cherry tomatoes, halved
    • 1/4 cup slivered fresh mint
    • 1/4 cup slivered fresh basil
    • 1/4 teaspoon salt, divided (sea or bio-salt)
    • Freshly ground pepper to taste
    • 5 large organic eggs
    • 1/3 cup crumbled goat cheese (2 ounces) (other cheese to use is feta or ricotta salata)

Directions

1. Heat 2 teaspoons oil in a 10-inch nonstick skillet over medium heat. Add zucchini and onion; cook, stirring often, for 1 minute. Cover and reduce heat to medium-low; cook, stirring occasionally, until the zucchini is tender, but not mushy, 3 to 5 minutes. Add tomatoes, mint, basil, 1/8 teaspoon salt and a grinding of pepper; increase heat to medium-high and cook, stirring, until the moisture has evaporated, 30 to 60 seconds.

2. Whisk eggs, the remaining 1/8 teaspoon salt and a grinding of pepper in a large bowl until blended. Add the zucchini mixture and cheese; stir to combine.

3. Preheat the broiler.

4. Wipe out the pan and brush it with the remaining 2 teaspoons oil; place over medium-low heat. Add the frittata mixture and cook, without stirring, until the bottom is light golden, 2 to 4 minutes. As it cooks, lift the edges and tilt the pan so uncooked egg will flow to the edges.

5. Place the pan under the broiler and broil until the omelet is set and the top is golden, 1 1/2 to 2 1/2 minutes. Loosen the edges and slide onto a plate. Cut into wedges and serve.

****Can find the Bio-Salt I use at http://biosaltusa.com/biosaltusa/ Tell Mildred that Linda sent you…I love this salt better than sea salt….

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