Tag Archives: Olive oil

Roasted Cabbage

Roasted Cabbage

Just in time for a fall…another recipe from pinterest….I wasn’t kidding when I said it was addicting. This is a super easy side to make for two reasons 1) you probably have all ingredient for the marinade already 2) it takes minutes to throw together. As we’ve have an abundance of cabbage in our CSA lately, we’ve had this several times. It’s a great way to use the “other half” of a cabbage. I find that when using cabbage I rarely use the whole thing and then I need to find something to do with the rest. This has become a “go to” for using up cabbage. For the two of us we’ll have a wedge a piece but for a larger family you could cut the wedges in half and serve another veggie with it. I didn’t change anything from the original recipe I saw online. However, I’ve made it using soy sauce instead of Worcestershire and I’ve left the lemon out when we didn’t have any on hand and it was still tasty! I also think you could play around and add different spices to change it up a bit. The original blogger talks about making it on the grill but I’ve never tried it that way.

Let me know if you come up with another variation!

Roasted Cabbage

Ingredients for marinade

 

1 tsp olive oil

2 tbsp real bacon bits (I used 2 strips of crispy bacon for half a cabbage)

2 tbsp lemon juice

1 tbsp Worcestershire sauce

Cabbage Quartered

1/4 tsp kosher salt

1/4 tsp ground black pepper (more or less to taste)

1 Medium Head of Cabbage quartered

 

Preheat the oven to 425 degrees.

Mix the olive oil, bacon bits, lemon juice, Worcestershire sauce, salt and pepper to make the marinade.

Marinade with Bacon

Prepare the cabbage. Rinse it under water and remove any yucky loose leaves. Cut into quarters.

Lay each wedge on a sheet of aluminum foil large enough to wrap it up in. Spoon about 2 tbsp of the marinade on top making sure to get it in all the nooks and crannies.

Spoon marinade on top and wrap up.

Wrap each wedge and bake for 20-30 minutes for crunchy cabbage and 30-45 for a softer cabbage. (We’ve done it both ways!)

 

Note: To make a whole head of cabbage I would double the recipe above. The amount above is what I’ve used for a half a cabbage.

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Summer Tomatoes

There is nothing better than fresh tomatoes in the summer! Now that they are in season you may be wondering how to best prepare them. There are tons of things you can do with them like slice them up for burgers, add them to salads, make a caprese salad and now you can try this recipe. It’s easy, delicious and yes, tastes like summer! This recipe came from the June issue of bon appétit magazine. It’s perfect for a hot night and tastes great with just about anything. I have made it 2 ways. One exactly as the recipe states with the watercress but I’ve also just made the tomatoes and omitted the watercress salad which is what I have pictured.

 

Summer Tomatoes

Serves 4-6

4 large tomatoes sliced 1/4” thick

1 shallot, thinly sliced into rings

¼ cup (loosely packed) flat-leaf parsley leaves

1 Tbsp olive oil plus more for drizzling

Flaky sea salt and freshly ground black pepper

1 bunch watercress, tough stems removed (about 4 cups)

1 Tbsp fresh lemon juice

 

In a medium bowl toss watercress with 1Tbsp each oil and lemon juice. Season watercress to taste with salt.  Mound watercress on a platter.

Arrange tomatoes around the watercress on the platter. Scatter shallots and parsley over tomatoes: drizzle with olive oil and season with salt and pepper.

 

For the version pictured I only used 1 large tomato and half of a small shallot. I omitted the watercress salad but squeezed half a lemon over the tomatoes along with the olive oil, salt and pepper, shallot and parsley.

Bon appétit!

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Fennel, Grapefruit and Parmesan Salad

 

My mother in law made this salad a couple of years ago and I thought it was fantastic. I had always meant to ask her for the recipe but kept forgetting until this year when we began participating in a CSA. We happened to have an abundance of fennel and our neighbors with whom we’re splitting the CSA don’t really care for it.

Fennel, celery and parsley all from our CSA!

This recipe is so easy and so tasty I don’t know why I didn’t get it sooner. It just tastes like summer!!  I hope you enjoy it as much as we do.

Fennel, Grapefruit and Parmesan Salad

2 large fennel bulbs
2 lemons
1 grapefruit (or navel orange)
1 3 oz. piece of Parmesan cheese
1/2 cup Italian parsley chopped

Cut off feathery tops of fennel at the base of the stalks and remove outer layer of the bulb.  Thinly slice and arrange on a platter.  Cut grapefruit or orange into segments and place on top of fennel.  Using a vegetable peeler, shave strips of Parmesan over the top.  Drizzle with good quality olive oil and the lemon juice.  Sprinkle with salt and serve.

For a twist you can add artichokes, celery and/or black olives.  Instead of lemon juice you can use white balsamic or white wine vinegar.

 

 

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Fresh Avocado Tomato Salad

I love backyard BBQ’s! The problem is that not everyone we know eats the way we do so when we’re invited to a cookout I try to bring a dish that everyone will love but that’s not loaded with carbohydrates. This salad is always a hit! It’s so fresh and so tasty that it can be eaten by itself like we do or used as a dip for all the chips that will be lying around the party. Another great thing about this dish is that it only takes a moment to whip up so you don’t have to spend hours in the kitchen on a beautiful day.

 

Fresh Avocado Tomato Salad

For a large batch to take to a party you’ll need:

5 ripe avocados, pit/skin removed and chopped into large bite size pieces (You don’t want them too hard and you don’t want them mushy)

1-2 cups of organic cherry tomatoes sliced in half

½- ¼ of a red onion, finely diced

1 cup of fresh cilantro, chopped

1 lime cut in half (if you roll the lime under your hand for 30 seconds or so before cutting it in half you’ll release more of the juice)

Extra Virgin Olive Oil

Salt and pepper to taste

Optional 1 jalapeño, finely diced

 

Place avocado, tomatoes, onion, cilantro and jalapeño if using into a bowl, sprinkle with salt and pepper and mix all ingredients. Squeeze both halves of the lime into the bowl and drizzle with olive oil. Mix together. It can be eaten right away but if you allow it to sit for a few hours before serving it enhances the flavor.

 

It’s easy and tastes like summer! I hope you enjoy it with your friends and family this weekend!

 

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Salad Dressing And Sauce

One of the questions we are most often asked is, “What kind of salad dressing can I use?” To which we reply oil and vinegar. And then people look at us like we’re crazy and we hear, “You mean there is nothing I can use out of the entire salad dressing aisle?” The problem is that most commercially made salad dressings are full of stuff that we don’t recommend you eat like soy and/or canola oil, high fructose corn syrup and/or sugar and/or artificial sweeteners and lots of preservatives. Don’t be fooled by advertising on the bottle saying “made with olive oil”. Upon reading the label you will see that soybean or canola oil come first on the list and maybe somewhere at the bottom they’ve added a little olive oil so they can make their claim. Unfortunately, they also add a ton of preservatives to give it a long shelf life. The same is true of sauces and marinades. What are you supposed to do? Are you doomed to only have oil and vinegar for salad dressing for the rest of your life? It’s really not that bad, you know!

Alas, we have an option for you to make your own salad dressing and a sauce. It only takes a minute and is as varied as the options at the grocery store provided you use a little imagination to alternate the ingredients. Plus, you know exactly what’s in it so you’re not getting a bunch of unhealthy preservatives. It’s a great idea for people who are following a gluten-free or soy free diet. Additionally, we have patients who keep a little bottle of their own salad dressing in their purse when they go out to dinner!

SALAD DRESSING

If you eat a lot of salad every week, I suggest making a large batch to have on hand. Otherwise you can make a small amount for your meal.

INGREDIENTS (not a complete list, use your imagination!):

Extra Virgin Olive Oil

Balsamic Vinegar or Red Wine Vinegar or White Wine or lemon or lime (you’re seeing the variety!)

Finely chopped garlic cloves

Finely chopped shallot

Finely chopped onion

Rosemary/Basil/Parsley/Thyme/Cilantro/Dill/Oregano (again whatever herbs you like either fresh or dried)

Salt and Pepper

Dijon Mustard

 

Here is an example of one of our favorites to have on hand for a week.

1 cup of EVOO

¼ balsamic vinegar

2 finely chopped garlic cloves

1 Tbsp of finely chopped rosemary

Salt and pepper to taste.

 

Combine all ingredients into a shaker. Shake and serve! Voila!!

The great thing is you can taste it and see if it needs more of one ingredient or another and add it. If I’m using fresh ingredients I usually refrigerate it for the week.

 

SAUCE

This recipe is again from Linda, our receptionist. It’s incredibly easy and really fresh and light tasting. It can be used on vegetables or chicken or fish or you can use it as a salad dressing too.

 INGREDIENTS

1 1/2 c firmly packed fresh basil (optional: add a few springs of parsley leaves)

1/4 c fresh lemon juice

2 T Dijon mustard

1/3 c extra-virgin olive oil

Dash coarse salt & ground pepper

 

Blend basil/parsley, lemon juice, 1/4 c water and mustard on high-speed till smooth.  Add oil with blender running.

 

Now that it’s warmer outside we love to grill a bunch of meat to have on hand for healthy lunches and quick dinners. The problem is that chicken is great the first night but gets a little dry if you have to warm it up. This sauce is a great option to use if you chicken is a little dry the second day and even if it’s not dry. It tastes great!

 

Do you have a great salad dressing or healthy sauce recipe to share with us?

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Zucchini Boats

Zucchini BoatsI discovered this recipe while browsing on Pinterest. If you have never been to pinterest, I highly recommend you check it out, BUT only if you have time to kill. If you are looking for recipes, they’ve got them while not all of them are healthy, they still look good. In addition to recipes, they have DIY projects, room decor, style decor, travel, architecture, literature, prints, the list goes on and on. “What do you do with these things?” you say. You pin them to a board that you can go back and look at later. Very similar to an inspiration board but online.

Anyway, I came across this recipe while browsing one day and thought, “that sounds great but I’d leave out the bread crumbs.” Here is the original recipe and below you will find my changes. This is super easy and always tastes great! Enjoy!

Zucchini Boats

Zucchini

Grape tomatoes

Grated Parmesan cheese

Mozzarella or Fontina cheese

Fresh basil

Salt and Pepper

Olive oil

Garlic

Cut the zucchini in half lengthwise and trim a little off the bottom so it sits still in a baking dish

Scoop out the center where the seeds are with a spoon

Brush the surface with a mixture of crushed garlic, olive oil, salt and pepper

Arrange halved grape tomatoes into the grooves, sprinkle with grated Parmesan cheese and bake in a 350 degree oven for about 30 minutes

Remove and place diced fontina or mozzarella between the tomatoes, place them back in, but now under the broiler until golden and bubbling

Remove and drizzle with olive oil and fresh chopped basil.

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