Ingredient: Olive Oil

Grilled More Vegetable Than Potato Salad

DIGITAL CAMERAThis lovely plate of vegetables can transform into a delicious grilled side dish that is perfect with any grilled meat ,poultry,  or fish.DIGITAL CAMERA

Grilled More Vegetable Than Potato Salad
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Servings
4
Servings
4
Grilled More Vegetable Than Potato Salad
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Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. To make the garlic oil: Place olive oil and smashed garlic cloves in a small pan. Cook over low heat until the garlic is lightly browned and the oil has become fragrant. Allow to cool before removing the garlic. (use the garlic in marinades or as a seasoning)
  2. Precook the potatoes: Cut the potatoes into 1 inch chunks. In Place the potatoes and a little water in a microwave friendly container. Cover loosely and steam in the microwave for 4 minutes or so. The potatoes should be barely tender. Set aside to cool.
  3. Prepare the veggies for the grill: Slice the squash in 1/2 inch thick diagonal slices. Trim the ends off of the beans. Cut the onion in half lengthwise. Halve or quarter the peppers.
  4. Heat a grilling basket and a flat grate on the grill. Coat with olive oil cooking spray. Take 1/2 tablespoon of the infused olive oil and toss with the potato chunks. Use the rest of the oil to brush the vegetable slices.
  5. Put the potatoes in the basket and the vegetables on the grate. Grill, tossing the potatoes and turning the vegetables occasionally. It should take about 15 minutes to have everything turn golden.
  6. Remove the vegetables to a cutting board. Cut in chunks that are about the same size as the potatoes. Place in a large serving bowl along with the potato chunks.
  7. Add some freshly ground pepper and a pinch of salt and toss to combine everything. Drizzle the balsamic over everything and enjoy!
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Sort of Southwestern Minestrone

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Sort of Southwestern Minestrone
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A hearty soup that isn't too heavy. A little like minestrone, but with a definite Southwestern flavor.
Servings
4
Servings
4
Sort of Southwestern Minestrone
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A hearty soup that isn't too heavy. A little like minestrone, but with a definite Southwestern flavor.
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. If you are using the chicken sausages, grill or broil them until they are nicely browned. When cool enough to handle, cut in half lengthwise then slice. Set aside.
  2. Heat a soup pot over medium heat and add the olive oil. Add the onions, garlic, jalapenos, cumin, and carrots and cook until the veggies begin to soften, 5 minutes or so.
  3. Add the corn, sausage (if using), and sun dried tomatoes and cook for a minute or two. Add the stock. Bring to a boil, add the oregano, reduce the heat and simmer for 15 minutes.
  4. Add the rinsed and drained beans and the lime juice and simmer for 5 - 7 minutes. Ladle into soup bowls. Serve with a lime wedge if you'd like.
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Mushroom and Blue Cheese Omelet

Cooking for one is what you make it. You can settle for boring or you can romance your plate with delicious food that you love. An omelet can be boring or it can be a delectable taste treat. I opted for the latter.

My omelet was filled with earthy Crimini Mushrooms, subtle shallot, and fragrant garlic. DIGITAL CAMERAJoined by Blue Cheese it  was a sophisticated yet comforting supper. Too bad I was the only one to enjoy it.

Mushroom and Blue Cheese Omelet
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Servings
1
Servings
1
Mushroom and Blue Cheese Omelet
Print Recipe
Servings
1
Servings
1
Ingredients
Servings:
Instructions
  1. Heat a small fry pan over medium heat. Add the olive oil and tip the pan to coat evenly with the oil. Add the mushrooms, shallots, and garlic.
  2. Cook stirring occasionally until the mushrooms are lightly browned and the the shallots and garlic are fragrant.
  3. Add the eggs to the pan, shaking to begin the setting process. continue to cook, shake and lift the eggs until they are almost set.
  4. Add half of the cheese to the eggs and gently fold the omelet in half. continue to cook ,until the omelet is browned, flipping once.
  5. Turn out on a plate and top with the remaining cheese. Serve with sliced tomatoes.
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Tabbouleh Salad

Tabbouleh Salad
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This recipe is very adaptable. From side dish to main dish to salad topper, it's a tasty addition to any meal.
Servings
6
Servings
6
Tabbouleh Salad
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This recipe is very adaptable. From side dish to main dish to salad topper, it's a tasty addition to any meal.
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Rinse the bulgur and allow it to drain. Heat the chicken broth to just boiling. Put the bulgur in a heat proof bowl. Add the broth and allow it to sit approximately 30 minutes.
  2. The bulgur should puff up some and be chewy, (but chewable.) If there is excess broth, drain it off, but it doesn't have to be bone dry. Leave the bulgur in the bowl.
  3. Place the parsley and mint leaves in the bowl of a processor. Pulse until finely chopped, but don't let it turn into a paste. Scrape the chopped herbs into the bulgur and toss to combine.
  4. Add the tomatoes, cucumbers, and onions to the bulgur mixture and toss to combine. Set aside.
  5. In a jar with a tight fitting lid, combine the olive oil, lemon, juice and garlic. Shake until completely blended. Taste and add salt and pepper to taste and shake again. Repeat adding salt and/or pepper if needed.
  6. Pour the dressing onto the bulgur mixture and toss once again to combine. Chill for 4 hours or overnight. Serve as a side dish or as part of a meal salad.
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Roasted Red Pepper and Bean Dip

DIGITAL CAMERAWhen is a dip a healthy lunch? When the dip has low fat protein and good carbs and a pop of color. This dip uses cannellini beans as its base. It’s joined by roasted red pepper out of a jar and a head of roasted garlic. Lemon, rosemary, and a little Kosher salt round out the flavors.DIGITAL CAMERA

This dip deserves a healthy assortment of dippers and I chose two vegetables that aren’t always chosen first for the team.  Sugar snap peas are one of my current crushes. I love the crunch and the taste which is a combination of English Peas and Snow Peas.

They were joined by Jicama. DIGITAL CAMERAThis crunchy tuber has been around for quite some time and I’ve always been a fan. It has the texture and appearance of a potato, but has a slightly sweet taste that reminds me of cucumber.

This lunch will be lovely out on the deck on a sunny afternoon. A tall glass of iced tea and perhaps a few baked pita chips on the side. Come on Spring!!!

Roasted Red Pepper and Bean Dip
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Roasted Red Pepper and Bean Dip
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Ingredients
Servings:
Instructions
  1. Combine all the ingredients in the bowl of a processor. Process until smooth.
  2. Taste and add more salt if needed. Chill for at least four hours or overnight. Serve with raw veggie dippers or crackers.
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