Cheesy Cauliflower Breadsticks

by joycevandenbergporterOctober 26, 2016

These cheesy grainfree breadsticks are a guaranteed winner! They are yummy enough to satisfy that carb craving that we all know so well, without adding empty calories and they are wheat and gluten free. This is one of the blog posts that went missing during my technically challenged summer, however, I certainly didn’t mind ‘having’ to make it again. The first time I spread the cauliflower ‘dough’ into rectangles (like a sheet pizza) and cut it into strips to serve.

This time I decided to try making into individual strips or bars which can be picked up by hand to eat. I am a crispy crust lover so I figured this would maximize the crispy edges and I was not disappointed. I sprinkled the cooked breadsticks with fresh basil but you could also provide warm tomato sauce or pesto for dipping.

Cauliflower is a great carb substitute and provides vitamins, and minerals plus fiber and very few calories (only 27 per cup), very low fat and no cholesterol. It is a surprisingly excellent source of Vitamin C which we need more of, especially this time of year as flu season approaches.

This recipe can also be used as a pizza, either rectangular or round. Just add tomato or pesto sauce. I would go light on toppings as it may not hold up. Here is a photo of my first Cheesy Cauliflower Breadsticks based on the recipe from Jo Cooks.com

I have blogged about Cauliflower Pizza before. My older recipe calls for the addition of almond flour which makes it more of a traditional crust and great for lots of toppings. Check out my original recipe for Cauliflower Crust Pizza which also featured caramelized onions and mushrooms.

Cauliflower Pizza Crust with Caramelized Onions and Mushrooms

I have the luxury of fresh eggs from my own backyard hens. I have 9 hens, most of whom have been rescued from Factory Farms where they lived in warehouses and never got a chance to go outside or eat fresh food. (Yes, even my organic cage free hens.) You can follow my ‘girls’ on their Facebook Page Mrs Vs Rescue Chickens. However, if you don’t have access to backyard chickens, please buy Pasture Raised eggs from the store. That is the ONLY label that means that the hens got a chance to go outside.

TIPS: I used a food processor to ‘rice’ my cauliflower which is very easy, however, I am starting to see Cauliflower Rice in stores (even Costco) if you are looking for a shortcut. Then I steamed the cauliflower rice in the microwave which is the easiest way to ensure you don’t have excess moisture. If you prefer not to use a microwave, you can steam the cauliflower on the stovetop with a bit of water before ricing. Just make sure any excess water is removed by squeezing with papertowels.

CHEESY CAULIFLOWER BREADSTICKS

1 large head of cauliflower (about 4 cups riced)
4 eggs
4 cloves garlic, minced
3 tsp dried oregano
1/4 tsp crushed red pepper (optional)
3/4 tsp salt
1/4 tsp pepper
2 cups shredded mozzarella cheese (or a blend of cheeses)
1-2 cups mozzarella cheese (optional topping)
1 Tbsn fresh basil, chopped (optional topping)

Preheat oven to 425 F degrees. Prepare 2 pizza dishes or a large baking sheet with parchment paper.

Remove outer leaves and roughly chop cauliflower into florets.

Add the florets to a food processor or blender and pulse until cauliflower resembles rice.

Place the cauliflower in a microwavable bowl and cover. Microwave for 10 minutes. Let cool.

Stir in the oregano, garlic, red pepper and salt and pepper. Taste (before adding the eggs) and adjust spices if necessary.

Mix in eggs and 2 cups mozzarella.

Divide the mixture in half and place each half onto the prepared baking sheets and shape into individual strips (about 5 or 6 to a pan) or into a rectangular shape that you will cut into breadsticks later.

Bake the crust (without toppings) for about 25 minutes or until nice and golden. You may have to push the sides back in with a spatula if you see spreading.

Sprinkle with remaining mozzarella cheese and put back in the oven for another 5 minutes or until cheese has melted.

Serve with fresh basil.

Cheesy Cauliflower Breadsticks

Servings: 4-6
Time: 45 minutes
Difficulty: easy
Print

1 large head of cauliflower (about 4 cups riced)
4 eggs
4 cloves garlic, minced
3 tsp dried oregano
1/4 tsp crushed red pepper (optional)
3/4 tsp salt
1/4 tsp pepper
2 cups shredded mozzarella cheese (or a blend of cheeses)
1-2 cups mozzarella cheese (optional topping)
1 Tbsn fresh basil, chopped (optional topping)

Preheat oven to 425 F degrees. Prepare 2 pizza dishes or a large baking sheet with parchment paper.
Remove outer leaves and roughly chop cauliflower into florets.
Add the florets to a food processor or blender and pulse until cauliflower resembles rice.
Place the cauliflower in a microwavable bowl and cover. Microwave for 10 minutes. Let cool.
Stir in the oregano, garlic, red pepper and salt and pepper. Taste (before adding the eggs) and adjust spices if necessary.
Mix in eggs and 2 cups mozzarella.
Divide the mixture in half and place each half onto the prepared baking sheets and shape into individual strips (about 6 to a pan) or into a rectangular shape that you will cut into breadsticks later.
Bake the crust (without toppings) for about 25 minutes or until nice and golden. You may have to push the sides back in with a spatula if you see spreading.
Sprinkle with remaining mozzarella cheese and put back in the oven for another 5 minutes or until cheese has melted.
Serve with fresh basil.

Meatless Monday – Fall Harvest Minestrone

by joycevandenbergporterOctober 17, 2016

It’s been raining outside, so… soup. I actually could have called this ‘Stone Soup’ from the old children’s fable, because it’s less of a recipe than a gathering of what was readily available from my pantry; like the last of the tomatoes and zucchini from the garden paired with root vegetables and winter squash. I know several people, like me, who hastily gathered the last of summer’s bounty from our gardens before the season’s first storm hit. This minestrone is a broth based soup so it isn’t heavy but it is hearty and filling with the addition of potato, butternut squash and cannellini beans.

Fall is a fabulous time for food. It’s a collision of the best of summer and the emergence of hard squashes and root vegetables. This broth based soup is relatively low in calories, cholesterol and fat but still densely nutritious. Cannellini beans add protein, calcium and iron. Butternut squash is an excellent provider of Vitamin A and potatoes (wrongfully maligned) is a surprisingly good source of Vitamin C. The more vegetables you include in your soup will result in a better array of vitamins, minerals, protein and fiber. However, the best thing about soup is that it just makes you feel good and warm inside.

TIPS: Canned tomatoes make an easy shortcut but if you are trying to use up fresh tomatoes, you can just dice them to make about 2 cups. If you don’t like tomato skins, just blanch the whole tomatoes in boiling water for about a minute or until you see the skin split. Then they are easy to peel, seed and dice. Feel free to use whatever fresh vegetables that are available. Try substituting other root vegetables or various types of squash. The more colors you see, the better.

HARVEST MINESTRONE

1/2 large onion, chopped
1 large carrot, scrubbed and cut into half circles
2 celery stalks, chopped
2 Tbsn olive oil
1 large potato, peeled and diced
1/2 small butternut squash, peeled and diced
2 zucchini or summer squash, diced
1 can cannellini beans, drained and rinsed
1 can diced tomatoes (or fresh, see TIPS)
1 Tbsn fresh oregano or thyme (or 1 tsp dried)
6 cups vegetable broth
parsley (for garnish) optional
parmesan (for garnish) optional

Saute onions, carrots and celery in olive oil in a large soup pot until soft.

Add broth, potatoes and spices and simmer about 10 minutes.

Add squashes, tomatoes and cannellini beans and simmer another 10-15 minutes.

Ladle into bowls and serve with fresh parsley and a sprinkle of parmesan, if desired.

Harvest Minestrone

Servings: 4-6
Time: 30 minutes
Difficulty: easy
Print

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1/2 large onion, chopped
1 large carrot, scrubbed
2 celery stalks, chopped
2 Tbsn olive oil
1 large potato, peeled and diced
1/2 small butternut squash, peeled and diced
2 zucchini or summer squash, diced
1 can cannellini beans, drained and rinsed
1 can diced tomatoes (or fresh, see TIPS)
1 Tbsn fresh oregano or thyme (or 1 tsp dried)
6 cups vegetable broth
parsley (for garnish) optional
parmesan (for garnish) optional

Saute onions, carrots and celery in olive oil in a large soup pot until soft.
Add broth, potatoes, tomatoes and spices and simmer about 10 minutes.
Add squashes and cannellini beans and simmer another 10=15 minutes.
Ladle into bowls and serve with fresh parsley and a sprinkle of parmesan, if desired.

Meatless Monday – Veggie Tofu Spring Rolls with Asian Dipping Sauce

by joycevandenbergporterOctober 10, 2016

If you’re looking for a new take on salad, these spring rolls are far from boring and the dipping sauce made with almondbutter is so good you might find yourself using it on everything! I took advantage of the gorgeous colors of the season with striped Chiogga beets and pink radish, which are surprisingly sweet raw when thinly sliced. They also create a fun splash of color on your plate. Shredded carrot and purple cabbage and sliced avocado add more crazy color and texture. I added crispy tofu for a protein boost and to make them worthy of a main course, but you can make them all veggie or add rice noodles if you prefer. Best of all, they can be tailored for personal tastes.

I saw a version of these Psychedelic Spring Rolls on Pinterest by @erinireland and couldn’t wait to give them a whirl, of course with my own spin. I love their vibrant and crazy colors which border on the unnatural but is actually the complete opposite, as all ingredients are fresh and organic. If you use seasonal veggies, the wonderful colors and flavors will be different throughout the year depending on what is available.

I have never used rice wrappers before and I must admit that it takes a few tries to perfect the technique. The nice thing about them though, is that they are a fun alternative to tortillas or bread and they are gluten and cholesterol free and low calorie to boot. In addition, they are clear so they really showcase your yummy fillings.

TIPS: Have all ingredients ready before immersing the rice wrappers in hot water to soften. Practice on one or two to perfect the wrapping technique and make sure to fold in the sides before the top and bottom. They will feel sticky at first but that will go away as they dry. If you are using shredded veggies, make sure they are going in the same directions (up and down) instead of crosswise to prevent them from poking out or ripping the wrapper. Add additional hot pepper sauce for a spicier sauce. Be creative!

VEGGIE TOFU SPRING ROLLS WITH ASIAN DIPPING SAUCE

8 rice paper wraps
1 block organic extra firm tofu
1 cup purple cabbage, shredded
2 large carrots, shredded
1-2 avocados, sliced lengthwise
1 Chiogga beet, thinly sliced
1 radish, thinly sliced
small handful fresh mint and/or parsley, chopped (optional)

ASIAN DIPPING SAUCE
1/4 cup almond butter (or creamy peanut butter)
2 Tbsn water
2 Tbsn rice vinegar
2 Tbsn soy sauce (or gluten free aminos)
1-2 tsp hot sesame oil(or regular)
1/4-1/2 tsp grated ginger or ginger paste

Cut tofu in half to make 2 flatter rectangular pieces, then cut into 8 equal sticks.
Place in a single layer on a double layer of paper towels, cover with more paper towels and put a heavy pan on top (to help remove excess liquid) Let sit 10 minutes.

Prepare veggies using a mandolin or a sharp knife.

Arrange prepared veggies on a workspace.

Combine all sauce ingredients in a bowl and stir into a smooth sauce. Add additional water if necessary to thin.

Heat 2 Tbsn olive or avocado oil in a heavy pan. Season tofu with salt and pepper and saute on medium high heat until golden brown on all four sides. Let cool on a paper towel.

Dip rice wrapper in hot water until soft (10 seconds) Remove from water and spread flat on a plate. Arrange vegetables, herbs and tofu in the center with your ‘star’ veggie on the bottom (that is the one that will show).

Fold sides inward, then fold bottom and top inward. Roll as tightly as possible.

Place on a serving platter seam side down and make remaining 7 rolls.

Serve with Asian Dipping Sauce

Veggie Tofu Spring Rolls

Servings: 4
Time: 30 minutes
Difficulty: easy
Print

Cut tofu in half to make 2 flatter rectangular pieces, then cut into 8 equal sticks.
Place in a single layer on a double layer of paper towels, cover with more paper towels and put a heavy pan on top (to help remove excess liquid)
Prepare veggies using a mandolin or a sharp knife.
Arrange prepared veggies on a workspace.
Combine all sauce ingredients in a bowl and stir into a smooth sauce. Add additional water if necessary to thin.
Heat 2 Tbsn olive or avocado oil in a heavy pan. Season tofu with salt and pepper and saute on medium high heat until golden brown on all four sides. Let cool on a paper towel.
Dip rice wrapper in hot water until soft (10 seconds) Remove from water and spread flat on a plate. Arrange vegetables, herbs and tofu in the center with your ‘star’ veggie on the bottom (that is the one that will show).
Fold sides inward, then fold bottom and top inward. Roll as tightly as possible.
Place on a serving platter seam side down and make remaining 7 rolls.
Serve with almond sauce

Meatless Monday – BBQ Tofu Pizza

by joycevandenbergporterJuly 11, 2016

Two of America’s favorite foods are barbecue and pizza. Now imagine them together for the ultimate in delicious comfort food. This version is vegetarian, using tofu, crumbled and browned with barbecue sauce, in place of more traditional chicken with pretty great results. The barbecue sauce, smoked cheddar, mozzarella, purple onion and fresh tomatoes all melted together into quite a tasty pizza. My guests actually didn’t believe that it was tofu at first but they quickly became believers…

I used a very spicy barbecue sauce that has a slightly smoky flavor, so I used it sparingly. I didn’t want the pizza to be so hot that people couldn’t eat it. I may have used a layer of tomato sauce if I had it but used fresh tomatoes instead. Next time I will do both or use a milder barbecue sauce. I also doubled down on the smoky flavor by using a combination of mozzarella and smoked cheddar. Vegans can easily swap out the cheeses for any combination of vegan cheeses. There are many good ones available now.

http://www.kingarthurflour.com/recipes/a-tasty-whole-grain-pizza-crust-recipe

TIPS: A good shortcut is to use a ready made pizza dough, preferably whole grain (that’s just my preference). If you are interested in making your own, click on the link above for a good recipe for pizza crust using white whole wheat flour. Just keep in mind that once you roll out the dough into a circle or rectangle, the longer you allow it to sit, the more it will rise and thicken. So for a thinner crust, don’t let it sit more than an hour.

Your barbecue sauce will determine how well your pizza turns out, so choose one that is tried and true or make your own. Some of the store bought sauces are truly awful and some are delicious. Taste first…

BBQ TOFU PIZZA

1 ball pizza dough (see link above)
1/2 cup olive oil (divided)
1 block extra firm tofu
1 cup barbecue sauce
1 cup tomato sauce or barbecue sauce
2 cups shredded mozzarella
1 cup smoked cheddar
2 ripe tomatoes
1/2 purple onion
1/4 cup cilantro or parsley
olive oil spray (optional)

http://www.kingarthurflour.com/recipes/a-tasty-whole-grain-pizza-crust-recipe

Place the ball of pizza dough on a floured surface and roll out into desired shape. (Will be determined by your pan). Place on parchment paper and transfer to baking sheet. Put it in a warm place and let sit covered with a kitchen towel.

Drain tofu and cut into small cubes. Lay cubes on double paper towels, cover with another double layer and set something heavy on top. Let sit for about 10 minutes.

Heat 1/4 cup olive oil in a skillet on medium high and cook tofu until lightly browned. Using the spoon break the tofu up into large crumbles. Reduce heat and stir in 1 cup barbecue sauce. Cook another couple of minutes and remove from heat.

Chop tomatoes and cilantro and mince red onion.

Spray or brush pizza dough with olive oil, especially the edges. Spread 1 cup of tomato or barbecue sauce evenly over top (optional). Sprinkle cheeses over the top.

Top with tofu mixture, red onion and tomatoes. Spray with olive oil (optional)

Cook at 425 degrees for about 20 minutes, or until the cheeses are browned and bubbling and the crust is golden. Remove from oven and sprinkle with cilantro.

Slide pizza off of parchment paper onto serving platter or cutting board and cut into wedges or squares. Serve hot or room temperature.

Barbecue Tofu Pizza

Servings: 6-8
Time: 40-60 minutes
Difficulty: easy
Print

20160707_115923 1 ball pizza dough
1/2 cup olive oil (divided)
1 block extra firm tofu
1 cup barbecue sauce
1 cup tomato sauce or barbecue sauce
2 cups shredded mozzarella
1 cup smoked cheddar
2 ripe tomatoes
1/2 purple onion
1/4 cup cilantro or parsley
olive oil spray (optional)

Place the ball of pizza dough on a floured surface and roll out into desired shape. (Will be determined by your pan). Place the dough onto parchment paper on baking sheet. Put it in a warm place and let sit covered with a kitchen towel.
Drain tofu and cut into small cubes. Lay cubes on double paper towels, cover with another double layer and set something heavy on top. Let sit for about 10 minutes.
Heat 1/4 cup olive oil in a skillet and add tofu. Stir and cook until lightly browned, breaking up the cubes into large crumbles with the spoon. Add a cup barbecue sauce and cook another couple of minutes.
Remove tofu and sauce into a small bowl and set aside. (don’t wash pan)
Chop tomatoes and cilantro and mince red onion.
Spray or brush pizza dough with olive oil, especially the edges. Spread 1 cup of tomato or barbecue sauce evenly over top.
Sprinkle cheeses over the top.
Top with tofu mixture, red onion and tomatoes. Spray with olive oil (optional)
Cook at 425 degrees for about 20 minutes, or until the cheeses are browned and bubbling and the crust is golden. Remove from the oven and sprinkle with cilantro.
Slide pizza off of parchment paper onto serving platter or cutting board and cut into wedges or squares. Serve hot or room temperature

Meatless Monday – Grilled Tofu with Jalapeno Pesto

by joycevandenbergporterJuly 6, 2016

If summertime means throwing something on the grill for dinner, but you are trying to eat less meat for whatever reason, well this one is for you and ready in less than 30 minutes! This tofu is grilled to crispy perfection on the outside but creamy on the inside and topped with a spicy, savory jalapeno pesto that will become your new favorite. Trust me, you will want to put it on everything! The first time I made this for an omnivorous crowd, I had to defend the platter from my meat eating friends to make sure there was something left for the vegetarians. The next time I made a double portion and it still disappeared…

I happen to be a big fan of tofu, and it’s an obvious and easy meat substitute, however many people think it’s boring-or even unhealthy. 90% of soy is GMO (genetically modified and pesticide laden) and most of that is processed to make soy bean oil. What remains after the oil has been extracted is called soybean meal, much of which is fed to livestock (read meat) or turned into processed foods as soy protein. (both soybean oil and most soy protein should be avoided) Unlike soy protein, tofu is minimally processed and usually made from organic soybeans . Tofu is a great source of protein that is free from unhealthy animal fats. Best of all, it’s bland flavor allows flavors to be absorbed making it quite an adaptable food. It can be stewed, fried, grilled, baked, blended into sauces or even as a pizza topping. (Stay tuned for next week’s Barbecued Tofu Pizza which was also a fan favorite).-Joyce

GRILLED TOFU WITH JALAPENO PESTO

1 block extra firm tofu
1/4 cup olive oil
3-4 cloves garlic, minced
1 lemon, zest and juice
1 tsp dried oregano
1/4 tsp salt
1/8 tsp pepper

JALAPENO PESTO
1 cup cilantro or parsley
1 cup fresh basil leaves
1-2 jalapeno or red chili peppers
1 lemon, zest and juice
1/2 cup olive oil
1/3 cup grated parmesan
1/2 cup pine nuts or pistachios

Drain tofu and slice in half horizontally, then slice in half again, leaving 4 thick rectangular pieces. You can cut those in half or leave as is. Place tofu slices in a single layer on a double layer of paper towels. Cover with another double layer and place a heavy object on top to help press the water out of the tofu. Let sit for at least 10 minutes or more.

In a large ziplock bag, place olive oil, garlic and spices and shake to combine. Carefully arrange tofu in a single layer to the bag, seal and allow marinade to cover all sides. Set aside.

Seed jalapenos and pulse them in a food processor until minced. Add remaining ingredients, except for olive oil and pulse until if forms a paste. While running, pour in olive oil and pulse until combine. Spoon into a serving dish and set aside.

Preheat oiled grill until smoking hot, about 550 degrees. Grill tofu in a single layer about 5 minutes per side. Grill marks should be visible.

Remove tofu to a serving platter and serve with jalapeno pesto.

Grilled Tofu with Jalapeno Pesto

Servings: 2-4
Time: 25 minutes
Difficulty: easy
Print

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1 cup cilantro or parsley
1 cup fresh basil leaves
1-2 jalapeno or red chili peppers
1 lemon, zest and juice
1/2 cup olive oil
1/3 cup grated parmesan
1/2 cup pine nuts or pistachios

Drain tofu and slice in half horizontally, then slice in half again, leaving 4 thick rectangular pieces. You can cut those in half or leave as is.
Place tofu slices in a single layer on a double layer of paper towels. Cover with another double layer and place a heavy object on top to help press the water out of the tofu. Let sit for at least 10 minutes or more.
In a large ziplock bag, place olive oil, garlic and spices and shake to combine.
Carefully arrange tofu in a single layer to the bag, seal and allow marinade to cover all sides. Set aside.
Seed jalapenos and pulse them in a food processor until minced. Add remaining ingredients, except for olive oil and pulse until if forms a paste. While running, pour in olive oil and pulse until combine.
Spoon into a serving dish and set aside.
Preheat oiled grill until smoking hot, about 550 degrees. Grill tofu in a single layer about 5 minutes per side. Grill marks should be visible.
Remove tofu to a serving platter and serve with jalapeno pesto.

Red, White and Blue Potato Salad (Vegan)

by joycevandenbergporterJuly 4, 2016

Since it’s the Fourth of July, how about a colorful, holiday version of an old summertime classic? Enter Red, White and Blue Potato Salad, a flavorful vegan version using caramelized onions, whole grain mustard and a red wine vinegar and fresh herb blend to make this your new favorite potato salad – and it’s pretty too. Eat the mini potatoes whole or smash them up with your fork (like I did for my kids) to combine all the yumminess for maximum flavor.

Potatoes are a favorite comfort food but we most often eat them fried as French fries or potato chips, so they are fat laden (and usually not the good kind). Potatoes themselves are actually healthful even though they get a bum rap. They are a very good source of vitamin B6 and a good source of potassium, copper, vitamin C, manganese, phosphorus, niacin, dietary fiber, and pantothenic acid. Potatoes also contain a variety of phytonutrients that have antioxidant activity. So if you eat them without all the added fat, potatoes are actually a low calorie, high fiber, nutritious vegetable. In this recipe only heart healthy olive oil is used along with multiple other flavors to provide a healthy potato salad that is also delicious. I also added caramelized onions to provide that yummy taste sensation that is usually derived from bacon for good flavor without the animal fat and calories.

TIPS: Potatoes can be made ahead of time and refrigerated overnight. Or make the whole salad a day ahead since the flavors only get better after sitting overnight. When making caramelized onions, resist the temptation to increase the heat to make it go faster. They will just burn. Trust me…

RED, WHITE AND BLUE POTATO SALAD

3 pounds small red, white and blue potatoes
1 large yellow or sweet onion
1/2 cup red wine or malt vinegar
1/2 cup olive oil
1/2 cup whole grain mustard
1/3 red onion, minced or small bunch scallions, thinly sliced
1/2 cup fresh herbs, thyme, oregano or parsley, roughly chopped (or more)
salt and pepper to taste

Cut any larger potatoes in half and place them all in a large pot and cover with water. Add 1 teaspoon salt and bring to a boil. Reduce heat and simmer for about 20 minutes or until fork tender but not soft. Drain the potatoes, rinse them with cold water and place them in a serving dish.

While the potatoes are cooking, caramelize the onions in a large sauté pan over medium low heat, stirring often until the onions are dark brown, about 20 to 25 minutes. Don’t rush it or they will burn.

Remove caramelized onions from the pan and set aside.

Over low heat, add the vinegar to the pan and stir, making sure to scrape up all of the browned bits from the bottom of the pan. Pour the vinegar into a bowl and add the olive oil and the grainy mustard. Whisk together well and then pour over the potatoes.

Add the caramelized onions, red onions and herbs. Toss everything well and season to taste with salt and pepper.

Red, White and Blue Potato Salad

Servings: 4
Time: 30 minutes
Difficulty: easy
Print

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3 pounds small red, white and blue potatoes
1 large yellow or sweet onion
1/2 cup red wine or malt vinegar
1/2 cup olive oil
1/2 cup whole grain mustard
1/3 red onion, minced or small bunch scallions, thinly sliced
1/2 cup fresh herbs, thyme, oregano or parsley, roughly chopped
salt and pepper to taste

Cut any larger potatoes in half and place them all in a large pot and cover with water. Add 1 teaspoon salt and bring to a boil. Reduce heat and simmer for about 20 minutes or until fork tender but not soft.
Drain the potatoes, rinse them with cold water and place them in a serving dish.
While the potatoes are cooking, caramelize the onions in a large sauté pan over medium low heat, stirring often until the onions are dark brown, about 20 to 25 minutes. Don’t rush it or they will burn.
Remove caramelized onions from the pan and set aside.
Over low heat, add the vinegar to the pan and stir, making sure to scrape up all of the browned bits from the bottom of the pan.
Pour the vinegar into a bowl and add the olive oil and the grainy mustard. Whisk together well and then pour over the potatoes.
Add the caramelized onions, red onions and herbs. Toss everything well and season to taste with salt and pepper.

Deviled Eggs – Three Ways

by joycevandenbergporterJune 26, 2016

Chickens and their lovely eggs are part of my childhood. My Mom had chickens and I have fond memories of helping my Mom on the ‘farm’. Now I’m following in her footsteps and have a small flock of chickens that were mostly rescued from slaughter at factory farms by Animal Place. They are sweet girls who have lived tragic lives and I am lucky to have them live with me AND they make a lot of eggs! People ask me all the time when I’m going to make some egg recipes with this abundance of eggs. Well, here you go! I have always liked deviled eggs so decided to come up with a trio of deviled eggs that include the basic recipe plus one with Southwestern flavors, like cumin, chili powder and cayenne pepper, and another taste sensation with lemon, capers and smoked salmon (just like you would put on a bagel but without the bagel)

If you have been following goodmotherdiet for a while, I will apologize for repeating myself but I think there is a lot of misinformation out there about the eggs that we buy from the market.

Interesting fact: In the US eggs for sale are required to be washed, pastuerized (with heat) and then refrigerated. In the UK eggs for sale are not allowed to be washed, pastuerized or refrigerated. The reasoning is that the eggs are born with a ‘bloom’ that protects them from bacteria and procludes the need for refrigeration which reduced the nutrition. The UK also wants to keep their farmers accountable for creating conditions that are clean enough that eggs don’t need to be washed. What a concept! United States, are you listening?

The Classifcations for eggs are purposefully misleading. 90% of eggs in America are from chickens raised in battery cages where they live crammed together with other hens, each with the space the size of an iPad, their entire short lives. I am lucky to have a small flock of chickens that were rescued from factory farms, both from battery cages and ‘organic’ cage free. Well none of them (even the organic ones) had ever had fresh food before because they didn’t recognize fresh fruits and veggies as food when I first got them, AND the battery caged hens had never walked before. Think about that concept. I know that people are trying to make good decisions but it is difficult with the lack of oversight in labelling. Living Homegrown has decoded the labels for us in real English. Here is the deal:

REGULAR EGGS: These chickens are raised tightly together in cages stacked to the ceiling for the duration of their lives. Their wings are clipped and they are debeaked to prevent pecking in such cramped conditions. Don’t support these practices by buying these eggs. (See photo of my debeaked hen, Donette, below. Her upper beak was cut off when she was a tiny chick and now she has trouble picking up food because she has been deprived of her most important tool. She is learning though and now she can RUN 🙂
CAGE FREE: This only means that the chickens were not in cases. They can still be confined in very close quarters inside a building where they are standing in their own muck and can barely move. They have little or no access to the outdoors.
FREE RANGE: According to the USDA regulation, “free range” only means that the chickens were allowed “access” to the outside with no specifications as the quality or the duration of that outside exposure. So unfortunately, this term is mostly used where the chickens are crammed in large warehouses that has a small door on one end that opens to a few feet of outside dirt space. Most of the chickens never even know that door exists and couldn’t get there even if they wanted to.
PASTURE RAISED: Although it does not have any current regulations, it is being used by sustainable farmers to mean chickens raised in the outdoors..in the pasture. Pastured raised eggs are what we think they are. This is what you want to buy if you are shopping for eggs.

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For those of you who are less concerned with animal welfare and more interested in nutrition, here is a photo of eggs from my hens who spend all day outside along with the paler yellow eggs from my newer hens who were just starting to eat ‘real’ food. The darker yolks, not only have more flavor, they have a lot higher nutritional value. Regular store bought eggs will be even paler by comparison.

Donette, my former battery caged hen, debeaked and dewinged as a baby

My chickens have their own Facebook Page if you want to follow them. They LOVE getting LIKES! I named their page in honor of my Mom, Mrs V’s Rescue Chickens (just copy and paste into URL).

So, lets get back to making devilled eggs. I have provided a recipe for traditional devilled eggs, followed by a spicy Southwestern version and one with smoked salmon, lemon and capers. Choose one or make them all!

TIPS: Devilled eggs are usually made by slicing the eggs in half the long way but I have a tray that keeps them perched straight up when I cut them in half. I think they look cute, so feel free to break with the norm. You can spoon the filling back into the eggs, or if you want to get fancy, pipe it in. If you don’t have a piping tool, you can put the filling in a small plastic baggie and cut one of the corners off for a homemade tool. Just squeeze gently into whatever pattern or design you prefer.

Traditional Devilled Eggs

Servings: 12
Time: 30 minutes
Difficulty: easy
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CLASSIC DEVILED EGGS

6 large eggs

2 tablespoons mayonnaise

1 teaspoon prepared mustard

1 tsp vinegar

1/8 teaspoon salt

Dash of pepper

paprika (optional)

Place eggs in a single layer in a saucepan; add water to cover eggs by 2 inches. Bring to a boil; cover, remove from heat, and let stand 15 minutes.
Drain and fill the saucepan with cold water and ice.
Peel and rinse eggs with cold water.
Slice eggs in half, and carefully remove yolks.
Mash yolks in a food processor or with a fork until smooth. Stir in mayonnaise, mustard, salt, and pepper; stir well.
Spoon yolk mixture into egg whites. Garnish with paprika, if desired.

Southwestern Deviled Eggs

Servings: 24
Time: 30 minutes
Difficulty: easy
Print

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SOUTHWESTERN DEVILED EGGS

12 eggs

1/2 cup mayonnaise

2 tsp Dijon mustard

1 tsp cumin

1 tsp chilipowder

1/8 teaspoon salt

1-2 Tbsn lemon or lime juice

Dash of hot sauce (optional)

1 Tbsn cilantro

1 red or green jalapeno pepper, sliced

1 Tbsn black olives, sliced

1/2 tsp cayenne pepper (optional)

Place eggs in a single layer in a saucepan and add cold water to cover eggs by 2 inches. Bring to a boil; cover, remove from heat, and let stand 15 minutes. Drain and fill the saucepan with cold water and ice. Peel and rinse with cold water.
Slice eggs either vertically or horizonatlly and carefully remove egg yolks leaving egg whites intact.
Mash yolks until smooth in a food processor or with a fork. Blend together yolks, mayonnaise, mustard, cumin, chilipowder and salt.
Spoon or pipe yolk mixture into egg white halves.
Top with jalapenos. olives and cilantro. Sprinkle with cayenne pepper.
Serve cold

Smoked Salmon and Caper Deviled Eggs

Servings: 24
Time: 30 minutes
Difficulty: easy
Print

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12 eggs

2 oz smoked salmon

1/2 cup mayonnaise

2 tsp Dijon mustard

1/8 teaspoon salt

1 1/2 Tbsn capers, drained

1 tsp lemon zest (plus more for garnish)

2 Tbsn lemon juice

1 Tbsn parsley or cilantro (optional)

Place eggs in a single layer in a saucepan and add cold water to cover eggs by 2 inches. Bring to a boil; cover, remove from heat, and let stand 15 minutes. Drain and fill the saucepan with cold water and ice. Peel and rinse with cold water.
Slice eggs in half either vertically or horizontally, and carefully remove yolks, keeping egg whites intact.
Mash yolks until smooth in a food processor or with a fork. Blend together yolks, mayonnaise, mustard, salt, 1 Tablespoon capers, 1 teaspoon lemon zest and lemon juice.
Spoon or pipe yolk mixture into egg white halves.
Top with smoked salmon, capers, cilantro and lemon zest.
Serve cold

Meatless Monday – Easy Zucchini & Tomato Tart

by joycevandenbergporterJune 20, 2016

Today is the first day of Summer! It is also Summer Solstice when the sun is at it’s highest point in the sky, which means it’s the longest day of the year, with about 17 hours of sunlight, and the shortest night. 2016 is a special year, because the solstice coincides with the Strawberry Moon, a once-in-a-lifetime occurence. A Strawberry Moon is a full moon in June, named by early Native American tribes because it marks the beginning of the strawberry season. The two events coincide only once every 70 years so make sure you look up at the moon tonight. You may not get another chance!

http://www.hlntv.com/article/2014/06/13/strawberry-moon-honey-facts-june-full

So summer. Nothing captures summer’s delicious bounty like zucchini and tomatoes that are abundant and so good this time of year! If you aren’t lucky enough to have a small garden, this is also the time of year that they are the most affordable, thanks to supply and demand. Luckily, they are great together and can be combined many different ways. This is an easy tart to assemble, especially if you use a prepared pie crust. It has layers of a garlicky ricotta parmesan mixture, thinly sliced zucchini and ripe tomatoes all baked together into a delicious and creamy tart. This is a great vegetarian main course or a stunning party dish to share.

I didn’t make my own crust for this one because I was pressed for time (no shame in that-even bloggers take shortcuts sometimes), however, my favorite homemade pie crust is one from King Arthur Flour which uses white whole wheat flour (yes, that is a thing). White whole wheat flour is almost as light as traditional white flour but has all of the nutrition and none of the heaviness of regular whole wheat flour. For those who like to make their own crust, this is an easy and good one. Click through on the link below for the recipe.

WholeWheatPieCrust_900x600-900x600.jpg (900×600)

http://blog.kingarthurflour.com/wp-content/uploads/2015/06/WholeWheatPieCrust_900x600-900×600.jpg

If you are looking for other vegetable tart ideas, one of my favorite, and most popular recipes, is a Summer Vegetable Tart that combines zucchini, eggplant, tomatoes and mozzarella which is another great combination. Click through below for the recipe.

https://goodmotherdiet.com/2014/07/14/meatless-monday-summer-vegetabletart/

Regardless of what vegetables you put into the tart, it’s a sure winner. It’s also a great way to use up extra garden veggies. If you slice them thin enough, you could substitute or add almost any vegetable for the zucchini. Since this tart cooks for almost an hour, most vegetables will get done, however, if you have something that is more fibrous or hard to slice thinly, you could par-boil it for a minute or two before arranging in the tart.

TIPS: Tomatoes shrink when cooked, so feel free to generously overlap the slices for full coverage. Next time I will overlap even more. Using a variety of sizes and colors makes a prettier dish. For cherry tomatoes, slice in half and press the curved side down into the ricotta mixture.

EASY ZUCCHINI AND TOMATO TART

1 pie crust
2 cups ricotta
3/4 cup parmesan cheese (or other grated cheese)
1 egg
4-5 garlic cloves, finely minced
1/2 cup fresh basil, chopped (plus more for garnish)
1/4 tsp salt
1/8 tsp pepper
1 medium zucchini, thinly sliced
4-5 ripe tomatoes, sliced
olive oil spray

Prepare all herbs and veggies. Preheat oven to 375°F.

.Place pie crust in a pie pan and crimp edges, if desired

In a medium bowl combine the eggs, ricotta, garlic, basil and parmesan.

Spread half of the ricotta mixture evenly over the crust.

Arrange the zucchini evenly on top of the ricotta mixture.

Carefully spread the remaining ricotta mixture over the zucchini.

Arrange the tomato slices over the top. Spray the tomatoes with olive oil (or use a brush) and sprinkle with salt and pepper, dried oregano, basil or thyme.

Bake until the crust is golden brown and the ricotta has set, 45-60 minutes. To brown the tomatoes, broil the last 5 minutes.

Top with additional parmesan and fresh basil, if desired.

Let it cool slightly before serving.

Zucchini and Tomato Tart

Servings: 6
Time: 75 minutes
Difficulty: easy
Print

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1 pie crust
2 cups ricotta
3/4 cup parmesan cheese
1 egg
4-5 garlic cloves, finely minced
1/2 cup fresh basil, chopped (plus more for garnish)
1/4 tsp salt
1/8 tsp pepper
1 medium zucchini, thinly sliced
4-5 ripe tomatoes, sliced
olive oil spray

Prepare all herbs and veggies. Preheat oven to 375°F.
.Place pie crust in a pie pan and crimp edges, if desired
In a medium bowl combine the eggs, ricotta, garlic, basil and parmesan.
Spread half of the ricotta mixture evenly over the crust.
Arrange the zucchini evenly on top of the ricotta mixture.
Carefully spread the remaining ricotta mixture over the zucchini.
Arrange the tomato slices over the top
Spray the tomatoes with olive oil (or use a brush) and sprinkle with salt and pepper, dried oregano, basil or thyme.
Bake until the crust is golden brown and the ricotta has set, 45-60 minutes. To brown the tomatoes, broil the last 5 minutes.
Top with additional parmesan and fresh thyme, if desired.
Let it cool slightly before serving.

Meatless Monday – Eggplant “Meatballs”

by joycevandenbergporterJune 6, 2016

Sometimes the answer is just meatballs. These vegetarian beauties, made with eggplant are tasty and perfect as a main dish paired with a salad, over pasta or even spooned over mashed potatoes or rice. They also make great game day sliders. Just add small brioche buns and extra sauce, and maybe a slice of fresh mozzarella . Or for a simple appetizer, make smaller ‘meatballs’ and serve with toothpicks. Delish!

I love eggplant for it’s color, flavor and versatility. In this recipe, it doesn’t even taste like eggplant, which is a good thing because we’re making ‘meatballs’ not eggplantballs. The combination of sauteed eggplant, bread crumbs, parmesan, garlic and herbs all held together with a beaten egg is surprisingly tasty and ‘meatballish’. The texture is nice, firm but not hard or soggy. Eggplant meatballs are not going to have as much protein (or fat) as traditional meatballs but they do have quite a bit of nutrition, including protein. According to http://www.Skinnytaste.com, four of the smaller sized meatballs have 259 calories, 12 grams of fat, 9 grams of protein, 30 grams of carbs and 6 grams of fiber. Eggplant, itself, also adds some good plant based nutrients like, potassium, vitamin C, vitamin B-6, fiber and important phytonutrients.

TIPS: Serve these meatbals hot right out of the pan or on a serving platter. For a main course serve with pasta, rice or mashed potatoes. For a cheesier dish, serve with a dollop of fresh riccotta. To boost the nutrition, use whole grain breadcrumbs, if you can find them or make your own. Sometimes I make my own tomato sauce and sometimes I just pick it up from the grocery store. There are many good ones availble so don’t feel like you have to make your own. If you want to try a homemade tomato sauce, I have included an easy recipe below.

Since the eggplant is sauteed, you don’t have to salt it first unless you think your eggplant may be old and slightly bitter. In that case salting first, may sweeten it up. Otherwise, the cubed eggplant can go right into the saute pan.

Recipe adapted from http://www.skinnytaste.com/eggplant-meatballs/

EGGPLANT ‘MEATBALLS’

1 1/4 lbs unpeeled eggplant, cut into 1-inch pieces
2 Tbsn olive oil (or olive oil spray)
1/2 tsp salt
1/4 tsp black pepper
2 garlic cloves, crushed
2 tbsp chopped basil, plus leaves for garnish
1 1/2 cups Italian seasoned breadcrumbs
1 large egg, beaten
1/2 cup Parmesan or Romano cheese, grated, plus more for serving
1 tablespoon chopped flat-leaf parsley
3 cups tomato sauce(24 oz)
part skim ricotta cheese, for serving (optional)
brioche slider buns (optional)

Cut eggplant into 1 inch cubes.

Place 1/2 tablespoon olive oil in a large nonstick skillet over medium high heat. When hot add the eggplant and 1/4 cup water. Season with salt and pepper to taste and cook, stirring occasionally until tender, 10 to 12 minutes. If eggplant gets too dry, add a bit more water.

Transfer to the bowl of a food processor and pulse a few times, but don’t puree.

Transfer to a bowl and add bread crumbs, beaten egg, cheese, parsley, garlic and chopped basil into the eggplant. Season with salt and pepper.

Form the eggplant mixture into balls about and transfer to an oiled baking sheet. Makes about 24 1 oz balls or 12 or more large meatballs.

Bake at 375°F until firm and browned, about 20 to 25 minutes. You can broil the last five minutes for better browning, if desired.

Heat the sauce in a large deep skillet to warm the sauce or make your own using the recipe below. Add the meatballs to the sauce and simmer for 5 minutes. Garnish the meatballs with basil and serve with ricotta cheese, slider buns or pasta.

EASY HOMEMADE TOMATO SAUCE (Double the recipe if you like lots of sauce as this makes a scant 2 cups)

1 Tbsn extra-virgin olive oil
3-4 large garlic cloves, chopped
1 can (14.5 oz.) diced tomatoes with liquid (or 2 cups peeled and diced fresh tomatoes)
1/4 tsp. dried oregano (or1 Tbsn fresh oregano, minced)
1 Tbsn fresh basil, minced
salt and pepper to taste

Saute the garlic in olive oil until it becomes fragrant. Add the tomatoes with the juice, oregano and basil and let it cook at a low simmer until it’s thickened. You can break up the tomatoes with a fork as it softens to make the mixture more sauce like.

Eggplant Meatballs

Servings: 6
Time: 45 minutes
Difficulty: easy
Print

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1 1/4 lbs unpeeled eggplant, cut into 1-inch pieces
2 Tbsn olive oil (or olive oil spray)
1/2 tsp salt
1/4 tsp black pepper
2 garlic cloves, crushed
2 tbsp chopped basil, plus leaves for garnish
1 1/2 cups Italian seasoned breadcrumbs
1 large egg, beaten
1/2 cup Parmesan or Romano cheese, grated
1 Tbsn chopped flat-leaf parsley
3 cups tomato sauce (24 oz)
part skim ricotta cheese, for serving (optional)
brioche slider buns (optional)

Preheat the oven to 375°F. Spray a large rimmed baking sheet with cooking spray
Place 1/2 tablespoon olive oil in a large nonstick skillet over medium high heat. When hot add the eggplant and 1/4 cup water. Season with salt and pepper to taste and cook, stirring occasionally until tender, 10 to 12 minutes. If eggplant gets too dry, add a bit more water.
Transfer to the bowl of a food processor and pulse a few times, but don’t puree.
Transfer to a bowl and add bread crumbs, beaten egg, cheese, parsley, garlic and chopped basil into the eggplant. Season with salt and pepper.
Form the eggplant mixture into balls about and transfer to the prepared baking sheet.
Bake until firm and browned, about 20 to 25 minutes. Makes about 24 1 oz balls or 12 or more large meatballs.
Heat the sauce in a large deep skillet to warm the sauce or make your own using the recipe below. Add the meatballs to the sauce and simmer for 5 minutes. Garnish the meatballs with basil and serve with ricotta cheese, slider buns or pasta, if desired.

EASY HOMEMADE TOMATO SAUCE (Double the recipe if you like lots of sauce as this makes a scant 2 cups)

Saute the garlic in olive oil until it becomes fragrant. Add the tomatoes with the juice, oregano and basil and let it cook at a low simmer until it’s thickened. You can break up the tomatoes with a fork as it softens to make the mixture more sauce like.

Asian Lettuce Cups with Hearts of Palm (Vegan)

by joycevandenbergporterJune 1, 2016

Lettuce wraps are fan favorites of those trying to eliminate carbs, gluten or calories. I just love them because they’re delicious with their warm, savory filling wrapped in cool and crispy lettuce leaves, topped with shredded veggies, salted peanuts and chili peppers. The best part is that they are easy to make and ready in about 15 minutes. My son, Jackson, loves the Chicken Lettuce Wraps at our local Japanese restaurant. I wanted to make a similar version at home but without the chicken and I may have taken some liberties but the concept is the same. I used hearts of palm in place of meat in my Barbecue Pulled “Pork” Sliders with great success and thought I would see how it does as a substitute for chicken. Well, the results were a resounding “Yum!”. Click on the link below for the Slider recipe:

Meatless Monday – Barbecue Pulled “Pork” Sliders with Spicy Slaw (Vegan)

I had warned that hearts of palm would be showing up in more recipes, especially once I realized that they are such a good meat substitute, both in taste and texture but also from a nutritional standpoint. Hearts of Palm is harvested from the inner, less fibrous, part of various palm trees, most commonly the cabbage palm. It is definitely not empty calories as I originally thought. Hearts of Palm is naturally low in calories, at only 41 calories per cup(146 grams). It is also very low in Cholesterol and a good source of Protein (four grams in one cup), Riboflavin and Potassium, and a very good source of Fiber, Vitamin C, Folate, Calcium, Iron, Magnesium, Phosphorus, Zinc, Copper and Manganese. That is quite a list for the unassuming hearts of palm.

TIPS: I love the crispy, juiciness of iceberg lettuce for wraps but butter lettuce, romaine or even kale or collard greens would work too if you like something a bit more substantial. I recommend setting up a toppings bar and letting everyone decorate their own. My favorites are roasted peanuts, scallions and red chili peppers but the sky is the limit. Use your imagination. Sriracha is a good option too.

ASIAN LETTUCE CUPS WITH HEARTS OF PALM

1 can hearts of palm
1 can sliced water chestnuts
1/2 large red onion (or yellow onion)
4 cloves garlic
1 zucchini (optional)
6 brown mushrooms (optional)
1/4 cup soy sauce (or gf liquid aminos)
1 Tbsn rice vinegar
1 Tbsn sesame oil
1 tsp honey
1/4 tsp red pepper flakes (optional)

TOPPINGS

8 lettuce leaves
1/3 cup roasted peanuts
2 scallions, sliced or julienned
2 red chili peppers, chopped or julienned
Sriracha or other hot sauce (optional)

Drain hearts of palm and water chestnuts. Roughly chop both and set aside

Cut onion into small dice and chop garlic. Prepare toppings, either slice, chop or julienne scallions and peppers. Coarsely chop peanuts. Cut stem end from lettuce and gently separate leaves.

Heat olive oil on medium high in a heavy pan and brown onions, garlic and hearts of palm. Cook about five minutes, or until veggies are seared and browned but not burnt.

Reduce heat and add water chestnuts and zucchini/mushrooms and saute for a few minutes.

Combine soy sauce, sesame oil, rice vinegar and honey in a small bowl. Pour over veggie mixture and cook several minutes.

To serve, spoon veggie filling into lettuce cups (I like a double cup). Top with scallions, peppers and peanuts. Drizzle with srirachia, if desired.

Asian Lettuce Wraps

Servings: 4
Time: 15 minutes
Difficulty: easy
Print

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1 can hearts of palm
1 can sliced water chestnuts
1/2 large red onion (or yellow onion)
4 cloves garlic
1 zucchini (optional)
6 brown mushrooms (optional)
1/4 cup soy sauce
1 Tbsn rice vinegar (or gf liquid aminos)
1 Tbsn sesame oil
1 tsp honey
1/4 tsp red pepper flakes (optional)

TOPPINGS

8 lettuce leaves
1/3 cup roasted peanuts
2 scallions, sliced or julienned
2 red chili peppers, chopped or julienned
Sriracha or other hot sauce (optional)

Drain hearts of palm and water chestnuts. Roughly chop both and set aside
Cut onion into small dice and chop garlic. Prepare toppings, either slice, chop or julienne scallions and peppers. Coarsely chop peanuts. Cut stem end from lettuce and gently separate leaves.
Heat olive oil on medium high in a heavy pan and brown onions, garlic and hearts of palm. Cook about five minutes, or until veggies are seared and browned but not burnt.
Reduce heat and add water chestnuts and zucchini/mushrooms and saute for a few minutes.
Combine soy sauce, sesame oil, rice vinegar and honey in a small bowl. Pour over veggie mixture and cook several minutes.
To serve, spoon veggie filling into lettuce cups (I like a double cup)
Top with scallions, peppers and peanuts. Drizzle with srirachia, if desired.

Meatless Monday – Kale, Fennel Salad with Apples, Pecans & Goat Cheese

by joycevandenbergporterMay 30, 2016

Well I’ve finally done it! I massaged kale. I have always thought kale was just fine the way it is naturally but have heard that massaging kale is a thing and have been wondering if ‘super relaxed’ kale is really worth all the fuss. So when I spotted this recipe from Vegetarian Times, June 2016 for Fenway Park’s signature salad, I thought I would give it a try – even down to the kale massaging and fennel soaking, (Nope, I hadn’t done that before either). What could be better than a salad that has been given the ultimate in pampering and spa treatments? This lucky salad is a delicious combination of sweet and savory on a bed of velvety kale and fennel and drizzled with a Maple, Lemon, Dijon Vinaigrette. Not bad for ballpark food, don’t you think? Good on you, Fenway Park!

Why do we massage kale anyway? Kale is a slightly bitter green which is also somewhat fibrous. When it is massaged, it’s tough cellulose structure breaks down (LA Times) making it less fibrous. You can actually see the difference. The kale will darken, shrink in size and become silky in texture. The flavor changes as well. That bitterness mellows to a sweet softness. Another benefit is that massaged kale has such a wonderful texture with just the right mix of sweet and bitter flavor, you need to use less salad dressing, thus fewer calories. That said, this Maple Dijon Dressing is pretty good so don’t skip it entirely.

So now you probably want to ask why one would soak shaved fennel. Well that is not quite as clear. Soaking fennel in cold water seemed to mellow the flavor and soften the texture of shaved fennel while still preserving it’s crispiness. Just make sure the water is really cold. The soaked fennel paired really well with the silky kale so there must be something to this. You could probably soak your julienned apples too to prevent browning.

TIPS: You can skip the massaging and soaking if you’re pressed for time or can’t be bothered. Just make sure you slice thinly.

This recipe calls for dried cranberries but I was planning on using pomegranate seeds instead but I didn’t get the pomegranate seeded before my guests came and I didn’t want the kitchen to look like a tragic kitchen accident with all that pomegranate juice, so I stuck with dried cranberries, which were good. I think pomegranate seeds would provide a fresh pop of sweet and tart, so next time I will be better organized and give them a try.

If your pecans are raw, just toast them in the oven at 350 for about about 7 minutes and let cool. Or you can find toasted or candied pecans in most grocery stores.

This is a yummy dressing but it can tend to be too sweet when paired with apples, cranberries and pecans, so try adding one tablespoon of maple syrup at a time to the other ingredients until it is to your preferred sweetness. The original recipe called for three tablespoons but I used two and next time I will use only one.

KALE FENNEL SALAD
1 bunch kale, stems removed, leaves cut into thin strips
1 generous pinch of salt
1 small fennel bulb, trimmed, thinly sliced and submerged in ice water
1 apple, cored and julienned
1/2 cup pecan halves, toasted or candied
1/2 cup dried cranberries
4 oz fresh goat cheese, crumbled

DRESSING
1-3 Tbsn pure maple syrup (add 1 Tbsn at a time until desired sweetness)
2 Tbsn lemon juice
1 Tbsn dijon mustard
1 small shallot, minced
2 tsp fresh thyme, chopped
6 Tbsn olive oil

Place kale in a medium bowl, and massage with salt for a minute or so, or until the greens are dark and glossy.

Thinly slice fennel and place in a cold water bath while you prepare the other salad ingredients

Drain fennel, and add to kale

Stir in apple, cranberries, goat cheese and pecans.

Combine maple syrup, lemon juice, mustard, shallot and thyme in a small bowl. Whisk in oil and season with salt and pepper.

Toss the salad with dressing.

Kale and Fennel Salad with Apples, Pecans and Goat Cheese

Servings: 4-6
Time: 20 minutes
Difficulty: easy
Print

20160522_152218

1 bunch kale, stems removed, leaves cut into thin strips
1 generous pinch of salt
1 small fennel bulb, trimmed, thinly sliced and submerged in ice water
1 apple, cored and julienned
1/2 cup pecan halves, toasted or candied
1/2 cup dried cranberries
4 oz fresh goat cheese, crumbled

DRESSING
1-3 Tbsn pure maple syrup (Add 1 Tbsn at time until desired sweetness)
2 Tbsn lemon juice
1 Tbsn dijon mustard
1 small shallot, minced
2 tsp fresh thyme, chopped
6 Tbsn olive oil

Place kale in a medium bowl, and massaage with salt for a minute or so, or until the greens are dark and glossy..
Thinly slice fennel and submerge in cold water while you prepare the other ingredients
Drain fennel, and add to kale
Stir in apple, cranberries, goat cheese and pecans.
Combine maple syrup, lemon juice, mustard, shallot and thyme in a small bowl. Whisk in oil and season with salt and pepper.
Toss the salad with dressing.

Root Vegetable Chips with Two Dips

by joycevandenbergporterMay 25, 2016

Root vegetables, I know – they’re homely and mostly relegated to salads and stews… but not any more! These root vegetable chips will please almost anyone, especially people who love savory snacks! They are like a potato chip on steroids, more flavorful and more healthful. Parsnips, red, yellow and pink striped chiogga beets sliced thinly, brushed with olive oil, dusted with salt and pepper, and baked into crispy chips. They are absolutely delicious and crunchy and a great way to get people to eat more non-traditional veggies. I mean, who eats parsnips? Well, a whole group of people ate them and came back for more at my house the other night. I served them with a homemade Lemon, Parmesan Aioli (my go-to dip) and a traditional guacamole, but really they were good enough to stand up on their own. The dips are just extra for people (like me) whole love a good creamy dip or thinks chips can’t be served without guacamole.

I owe the idea for these veggie chips to my sister, Carole. Last weekend I attended a family event and stayed with Carole, who had a recipe for making chips from root vegetables that she wanted to try. I had never made them before but we had fun making them together and were happy with the results. They are very easy to make if you have a mandolin. Just peel and slice the veggies and bake them on low heat for an hour and a half or so until they are crispy. The original recipe my sister used called for them to be cooked at 195 degrees which I eventually increased the heat because they weren’t crisping fast enough for us. There are many root chip recipes out there that call for various oven temperatures (even up to 400) and lengths of time (as little as 30 minutes) but most of the commentary was not positive. I decided this time to bake at 250 degrees because so much flavor is retained with the low temperature and there is little chance of burning. It’s almost like speed dehydrating but it works and everyone loved the results!

Root vegetables are a treasure chest of nutrients in spite of their unattractive and intimidating outer appearance. However, once you cut them open, their jewel toned flesh is revealed. These intense colors are not just gorgeous, they are indicative of their rich nutritional value. Root vegetables are high in vitamins and minerals like iron, calcium and potassium that they absorb from the ground and they are an excellent source of fiber. Even parsnips, which look like white carrots, are loaded with nutrients like their more colorful cousins. Use a combination for maximum nutrition and to ‘Eat the Rainbow”.

TIPS: I sliced the parsnips and the chiogga beets on my mandoline on the thinnest setting but sliced the red and yellow beets on the second setting because I wanted to see if there was a difference in quality. The thicker beets took about 20 minutes longer to cook and were definitly thicker. The thicker you slice, the longer they take to crisp and the yield is smaller. I prefered the thinner chips but the crowd preference was pretty split between thick and thin. For thin slices, you will need one baking sheet per vegetable.

When selecting root vegetables from the market, choose larger specimens as they shrink quite a bit during baking. Also choose smoother skinned ones, if possible. The ‘hairy’ parts are harder to peel, in fact, I had to use the tip of my peeler to remove them.

Using an olive oil spray makes prep easy and fast but you can also use the old fashioned oil and brush. Feel free to add other spices before baking. Chili, curry or garlic powder, ground cumin and cayenne pepper are all good choices.

ROOT VEGETABLE CHIPS

4 root vegetables(any combination of beets, parsnips, rutabaga, carrots, sweet potato, etc)
1/3 cup olive oil (or olive oil spray)
salt and pepper to taste

Peel and trim root vegetables

Using a mandolin or sharp knife thinly slice vegetables lengthwise

Spray or brush oil on the bottom of each baking sheet and arrange veggie slices in a single layer. Spray or brush slices with olive oil and sprinkle with salt and pepper

Bake at 250 degrees for about an hour and a half. Thicker slices can take up to two hours. Remove from oven when crispy and let cool

Serve with dips if desired. (I made a quick Lemon Parmesan Aioli and guacamole)

LEMON PARMESAN AIOLI

1/2 cup mayo (I love Just Mayo)
1/4 cup parmesan, shredded
3 cloves garlic, minced
zest from one lemon

Combine all ingredients and spoon into a small serving bowl

QUICK GUACAMOLE

3 ripe avocados, peeled and seeded
1/2 cup red or yellow onion, chopped
2 roma tomatoes, diced
1/4 cup cilantro, chopped
2-3 cloves, garlic, minced
juice of one lime
1 tsp salt

In a medium bowl, mash together avocado, lime juice and salt. Mix in the rest of the ingredients and spoon into a serving bowl.

Root Vegetable Chips

Servings: 2 cups
Time: 90+ minutes
Difficulty: easy
Print

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ROOT VEGETABLE CHIPS

4 root vegetables(any combination of beets, parsnips, rutabaga, carrots, sweet potato, etc)
1/3 cup olive oil (or olive oil spray)
salt and pepper to taste

Peel and trim root vegetables
Using a mandolin or sharp knife thinly slice vegetables lengthwise
Spray or brush oil on the bottom of each baking sheet and arrange veggie slices in a single layer
Spray or brush slices with olive oil and sprinkle with salt and pepper
Bake at 250 degrees for about an hour and a half. Thicker slices can take up to two hours.
Remove from oven when crispy and let cool
Serve with dips if desired.

LEMON PARMESAN AIOLI

1/2 cup mayo (I love Just Mayo)
1/4 cup parmesan, shredded
3 cloves garlic, minced
zest from one lemon

Combine all ingredients and spoon into a small serving bowl

QUICK GUACAMOLE

3 ripe avocados, peeled and seeded
1/2 cup red or yellow onion, chopped
2 roma tomatoes, diced
1/4 cup cilantro, chopped
2-3 cloves, garlic, minced
juice of one lime
1 tsp salt

In a medium bowl, mash together avocado, lime juice and salt. Mix in the rest of the ingredients and spoon into a serving bowl.

Meatless Monday – Minestrone Verde with Spring Vegetables

by joycevandenbergporterMay 9, 2016

This mostly ‘green’ soup is like Spring in a bowl. Dark leafy dino kale, sweet sugar snap peas and cannelini beans are all nestled in a tasty leek infused broth. Topped with a lemony pistachio pesto, salty shaved parmesan and red pepper flakes, this is one flavor packed bowl. Did I say Ready in less than 30 Minutes? I love eating with the seasons when vegetables are at their peak in freshness, nutritional value and flavor. Usually when vegetables are so abundant, they are also the cheapest. For the greatest freshness look for foods that are locally grown and preferably organic.

Did you know that fruits and vegetables are still ‘alive’ and continue to breathe after picking through a process called respiration, which leads to a loss of nutrients the longer it takes for them to be transported and sold. In addition, fruits and vegetables have a higher nutritional value when they are picked ripe, as opposed to picking them before they are ripe and letting them ripen later (for shipping purposes), except for certain crops like tomatoes. They might get to the right color and ripeness but won’t reach their highest nutritional levels, so buying local is the best bet if you can. Or sometimes, frozen is the best choice since they are picked ripe and frozen right away. (Livestrong)

I made this minestrone twice this week. The first time I made it, my husband went back for fourths and my 21 year old son ate all the leftovers. It was such a disappointment to find the empty container the next morning. Darn, no free lunch… So I decided to make it again a few days later for a casual dinner party I hosted for eight women, but this time I doubled the recipe. I was afraid of overcooking the vegetables while waiting for everyone to arrive and giving them all a chance to have cocktails with the chickens (yes, that is a thing when you have chickens). So I prepared the soup base, added the cannelini beans and turned the burner off. Once the soup was only warm and not hot, I added the veggies and let it sit until just before we were ready to eat. By the time it heated back up, the veggies were the perfect crisp tender. Of course, the fun part is allowing your guests to ‘decorate’ their own bowls with the delicious pesto, shaved parmesan and red pepper flakes. The bread can also be toasted ahead of time as it is fine at room temperature.

This soup gets much of it’s flavor from a good vegetable broth that is poured over sauteed onions, celery and leeks. Italians call this sauteed vegetable mixture soffrito, which is the foundation on which many Italian sauces, and other dishes are built. Traditional ingredients were lard and finely chopped parsley and onion, but modern cooks substitute olive oil or butter. Garlic, celery, or carrot may be included. Italian cooks often make a big batch of soffrito and save it to use in various recipes. Soffrito can be made 3 days ahead. Let it cool; cover and chill, or freeze up to 1 month

TIPS: Leeks are a delicious addition to soups but can harbor dirt between it’s many layers which will make your soup stock gritty. The easiest way to clean them is to cut off the stem and the dark green end, then slice in half vertically. Run each half under running water fanning the layers like a deck of cards to rinse out any dirt. Then chop into one quarter inch pieces.

RECIPE ADAPTED FROM SPRING MINESTRONE VERDE FROM BON APPETIT, MAY 2016

SPRING MINISTRONE VERDE

¼ cup olive oil
1/2 onion, finely chopped
1 medium leek, white and pale-green parts only, finely chopped
2 celery stalks, finely chopped
1 Tbsn fresh thyme leaves (or 1 tsp dried)
1 bay leaf
4 cups vegetarian broth or water
1 14.5-ounce can cannellini (white kidney) beans, drained and rinsed
6 ounces sugar snap peas, trimmed, sliced in half crosswise
½ bunch small Tuscan kale, ribs and stems removed, leaves torn
1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
salt and pepper to taste
shaved Parmesan (optional)
red pepper flakes (optional)
Pesto (recipe below)
4 ¾-inch-thick slices country-style bread, toasted

Heat oil in a large skillet over medium-high. Cook onions, leeks, and celery, stirring often, until soft but not browned, 6–8 minutes.

Add stock and bring to a boil. Reduce heat to a simmer

Remove the tough rib from the kale and roughly chop leaves.

Destring snow peas and cut in half

Place slices of bread in a single layer on a baking sheet. Spray or brush with olive oil and broil until golden brown. Turn and repeat on the other side.

Add beans and sugar snap peas; cook until crisp-tender, about 4 minutes.

Add kale and peas and cook until kale is wilted and peas are tender, about 3 minutes. Taste and adjust seasoning with salt and black pepper.

Serve soup, topped with pesto, parmesan and red pepper flakes, with toast and pesto.

PESTO

2 tablespoons pistachios (pumpkin seeds or pine nuts)
1 garlic clove, chopped
1 cup (packed) basil leaves
1 cup (packed) parsley leaves with tender stems
⅔ cup olive oil, divided
½ cup finely grated Parmesan
½ teaspoon finely grated lemon zest
Kosher salt, freshly ground pepper

Pulse pistachios in a food processor. Add garlic, basil, parsley, and ⅓ cup oil in a food processor until a coarse purée forms. Add Parmesan, lemon zest, and remaining ⅓ cup oil; season with salt and pepper, if needed.

Minestrone Verde with Spring Vegetables

Servings: 4
Time: 20 minutes
Difficulty: easy
Print

20160504_204633

¼ cup olive oil
1/2 onion, finely chopped
1 medium leek, white and pale-green parts only, finely chopped
2 celery stalks, finely chopped
1 Tbsn fresh thyme leaves (or 1 tsp dried)
1 bay leaf
4 cups vegetarian broth or water
1 14.5-ounce can cannellini (white kidney) beans, drained and rinsed
6 ounces sugar snap peas, trimmed, sliced in half crosswise
½ bunch small Tuscan kale, ribs and stems removed, leaves torn
1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
salt and pepper to taste
Thinly shaved Parmesan and crushed red pepper flakes (for serving)
Pesto (recipe below)
4 ¾-inch-thick slices country-style bread, toasted

Heat oil in a large skillet over medium-high. Cook onions, leeks, and celery, stirring often, until soft but not browned, 6–8 minutes.
Add stock and bring to a boil. Reduce heat to a simmer
Place slices of bread in a single layer on a baking sheet. Spray or brush with olive oil and broil until golden brown. Turn and repeat on the other side.
Add sugar snap peas; cook until crisp-tender, about 4 minutes.
Add kale, beans, and peas and cook until kale is wilted and peas are tender, about 3 minutes.
Taste and adjust seasoning with salt and black pepper.
Serve soup, topped with pesto, parmesan and red pepper flakes, with toast and pesto.

PESTO

2 tablespoons pistachios (pumpkin seeds or pine nuts)
1 garlic clove, chopped
1 cup (packed) basil leaves
1 cup (packed) parsley leaves with tender stems
⅔ cup olive oil, divided
½ cup finely grated Parmesan
½ teaspoon finely grated lemon zest
Kosher salt, freshly ground pepper

Pulse pistachios in a food processor. Add garlic, basil, parsley, and ⅓ cup oil in a food processor until a coarse purée forms. Add Parmesan, lemon zest, and remaining ⅓ cup oil; season with salt and pepper, if needed.

Meatless Monday – Shaved Fennel Salad with Burrata

by joycevandenbergporterMay 2, 2016

The longer and warmer days of Spring bring forth a whole new crop of fresh vegetables. One of my favorites is fennel with it’s distinctive licorice-like flavor. Fennel is wonderful roasted and caramelized but it is also delightful served raw in salads. I particularly liked this salad featuring shaved fennel marinated in lemon and olive oil and paired with creamy burrata over a bed of baby arugula and topped with toasted pine nuts and fresh mint. I love the juxtaposition of the slightly crunchy, lemony fennel with the creaminess of the burrata which is one of my favorite cheeses. Burrata is similar to fresh mozzarella but has a soft, oozy and delicious center. Of course, if you are avoiding dairy, the fennel salad is strong enough to stand on it’s own without adding burrata. Since I made this as a main course, I also added avocado to add healthy fats and the sense of fullness it provides.

White foods like fennel don’t seem like they have much to offer from a nutritional standpoint but you might be surprised. Fennel is a great source of calcium, magnesium, phosphorous, folic acid, vitamin C and potassium. It’s high fiber content acts as a bulking agent and helps us feel fuller longer. Fennel can help with the absorption of iron and aids in digestion (particularly the digestion of fat) and freshens the breath. So I’m thinking fennel might be a no brainer to serve at dinner parties.

Fennel stalks and fronds are also edible. The fronds are especially great used as an herb or accent in dishes. The stalks can be chopped and added to soups and stocks. My fennel stalks, however, all went to my backyard chickens. I have 9 adorable rescue chickens, some of which were battery cage hens that were rescued from slaughter by Animal Place. Some of these lovelies had their beaks clipped which is a common factory farm practice. In losing their most important tool (their sharp beak) they have trouble picking up and cutting food. That is where my cuisinart comes into play. I blended up my fennel tops and fronds along with a few other fresh veggies to make it easier for my girls to get their greens. You can read more about my sweet girls and their Donald Trump ‘comb’overs on their Facebook Page: Mrs V’s Rescue Chickens. They love new followers. Oh, and don’t buy cheap eggs….

TIPS: Remove zest from lemon before cutting in half and juicing. Otherwise, it’s almost an impossible task and you will have wasted a lemon. Yes, I know this from experience when I did’t think ahead. This salad was just as good the next day once brought to room temperature, so I suspect the fennel can be marinated ahead of time and tossed with the rest of the ingredients just before serving.

SHAVED FENNEL SALAD WITH BURRATA

2 medium heads fennel
2 Tbsn olive oil, plus more for serving
1 lemon, juice and zest
1/4 cup pine nuts, toasted (or pistachios)
8 oz burrata
1 small bunch baby arugula
1/2 cup fresh mint leaves, roughly chopped
1 avocado, sliced (optional)
salt and pepper to taste

Trim frond ends of fennel and slice in half lengthwise and remove the core.

Using a mandoline or a sharp knife, slice fennel very thinly.

Place fennel, oil, zest and lemon juice in a shallow dish; season with salt and pepper. Let stand 10 minutes or so.

Dry toast the pinenuts in a small pan over medium heat until golden. Remove from heat and let cool.

Place a layer of arugula on a platter and arrange marinated fennel on top. Add avocado, if desired.

Place burrata over fennel and sprinkle with pine nuts and mint leaves. Drizzle with remaining marinade.

Shaved Fennel Salad with Burrata

Servings: 4
Time: 20 minutes
Difficulty: easy
Print

20160429_211100

2 medium heads fennel
2 Tbsn olive oil, plus more for serving
1 lemon, juice and zest
1/4 cup pine nuts, toasted (or pistachios)
8 oz burrata
1 small bunch baby arugula
1/2 cup fresh mint leaves, roughly chopped
1 avocado, sliced (optional)
salt and pepper to taste

Trim frond ends of fennel and slice in half lengthwise and remove the core.
Using a mandoline or a sharp knife, slice fennel very thinly.
Place fennel, oil, zest and lemon juice in a shallow dish; season with salt and pepper. Let stand 10 minutes or so.
Dry toast the pinenuts in a small pan over medium heat until golden. Remove from heat and let cool.
Place a layer of arugula on a platter and arrange marinated fennel on top. Add avocado, if desired.
Place burrata over fennel and sprinkle with pine nuts and mint leaves. Drizzle with remaining marinade.

Meatless Monday – Caprese Garlic Bread

by joycevandenbergporterApril 18, 2016

Garlic Bread is always a fan favorite. Now imagine this fav topped with other love, ripe tomatoes and fresh mozzarella, drizzled with a sweet and tangy balsamic reduction. Hungry yet? Best of all it requires very few ingredients and a short prep, pretty close to being ready to eat! The key to this dish is using really high quality ingredients, like perfectly ripe red tomatoes, fresh mozzarella (not the kind you use on pizza), fresh spicy basil, good bread and lastly, a splash of a nice balsamic vinegar. I like to intensify the balsamic by adding honey and reducing it into a delicious syrup but you can skip that step if you don’t have time. It’s hard to go wrong with a good balsamic vinegar. Mmmm…

I’m not even going to talk about the nutrition of this dish because you just want to eat the whole thing because it’s so good! That said, instead of the relatively empty, fat-laden calories of most garlic bread, the addition of real food on top ensures you’re getting some good vitamins and minerals in there. Everyone already knows about tomatoes and lycopene and antioxidants… Eat on!

Only my most loyal readers will notice that I didn’t post anything last week. My Dad was in town, for the first time in almost 9 years and the first time he’s had to deal with our current airport security nightmare. I’m sure no one will fault me for spending every moment with my wonderful father. My sister, Margaret and her husband Scott flew down with Dad for the weekend too. Margaret the Human got to meet Margaret the Chicken. For those of you who don’t know what that means, read about my new passion, my mini chicken rescue ranch: (copy and paste) https://www.facebook.com/Mrs-Vs-Rescue-Chickens-1500893156880649/

We went on lots of dog walks, including Crissy Field with the lovely backdrop of the golden gate bridge. Even after all these years, sometimes I think the GGB looks like a prop on a set because it’s so picturesque. We even went to iconic San Francisco show, Beach Blanket Babylon, which became a longtime favorite of Mom’s and Dad’s after I took them 30 years ago. I did cook (you will forgive me if I didn’t share) but we also frequented many local restaurants. Love you Dad!

TIPS: For this dish, I like to use a long thin baguette which develops a nice crispy crust and is also the perfect width for a sliced tomato. If you like a heavier bread ratio, use a thicker sourdough or ciabatta loaf, but you may need to double the garlic butter quantity. For a quicker prep time, buy pre-sliced fresh mozzarella or try out a vegan version by checking our Miyako’s Kitchen’s new vegan mozzarella. There are NO substitutions for fresh, ripe tomatoes… so plan ahead and set them in your windowsill to ripen for a few days.

CAPRESE GARLIC BREAD

1 thin baguette (sourdough or ciabatta loaf-see TIPS)
1/2 cup salted butter, softened
3-4 cloves garlic, minced (or garlic paste)
12 ounces fresh mozzarella cheese, sliced
2-3 medium tomatoes
1/2 cup balsamic vinegar
1 tsp honey
Salt and freshly ground pepper, to taste
1/3 cup chopped fresh basil

Slice baguette in half lengthwise, then cut in halves or thirds (whichever fits on your baking sheet) In a small bowl,combine butter and garlic. (You could also add a dash of Italian Seasoning if you wish) Spread evenly over bread.

Slice tomatoes and mozzarella into 1/2 inch rounds.

Preheat oven to 400 degrees Fahrenheit. Place bread on large baking sheet cut side up. Bake for 3-5 minutes, or until butter is melted and edges are golden.

Remove from oven and arrange mozzarella slices on bread and bake in oven for about 10 minutes or until cheese is melted but not falling off. You can turn to broil for the last few minutes, if desired.

While bread is cooking, reduce balsamic vinegar. Bring vinegar and honey to a boil, in a small saucepan, reduce heat and simmer for 7-10 minutes, stirring often, until vinegar is reduced by half or until vinegar is a nice syrupy consistency. Remove from heat.

Remove bread from oven, line with tomato slices, season with salt and pepper and basil. You have the option of cooking for another couple of minutes or serving tomatoes room temp. Drizzle with balsamic reduction. Cut into tomato sized slices and serve.

Caprese Garlic Bread

Servings: 6
Time: 20 minutes
Difficulty: easy
Print

20160417_213256

1 thin baguette (sourdough or ciabatta loaf-see TIPS)
1/2 cup salted butter, softened
3-4 cloves garlic, minced (or garlic paste)
12 ounces fresh mozzarella cheese, sliced
2-3 medium tomatoes
1/2 cup balsamic vinegar
1 tsp honey
Salt and freshly ground pepper, to taste
1/3 cup chopped fresh basil

Slice baguette in half lengthwise, then cut in halves or thirds (whichever fits on your baking sheet)
Slice tomatoes and mozzarella into 1/2 inch rounds.
Preheat oven to 400 degrees Fahrenheit. Place bread on large baking sheet cut side up.
In a small bowl,combine butter and garlic. (You could also add a dash of Italian Seasoning if you wish) Spread evenly over bread.
Bake for 3-5 minutes, or until butter is melted and edges are golden.
Remove from oven and arrange mozzarella slices on bread and bake in oven for about 10 minutes or until cheese is melted but not falling off. You can turn to broil for the last few minutes, if desired.
While bread is cooking, reduce balsamic vinegar. Bring vinegar and honey to a boil, in a small saucepan, reduce heat and simmer for 7-10 minutes, stirring often, until vinegar is reduced by half or until vinegar is a nice syrupy consistency. Remove from heat.
Remove bread from oven, line with tomato slices, season with salt and pepper and basil. You have the option of cooking for another couple of minutes or serving tomatoes room temp. Drizzle with balsamic reduction. Cut into tomato sized slices and serve.

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It's not what you think…

Tag Archives: vegetarian

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Harvest Minestrone

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Traditional Devilled Eggs

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Caprese Garlic Bread

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