1356575791 facebook 1356575809 twitterInstagram icon

Antipasto Salad

Published in Weekly Recipes

Prep Time: 10 minutes Serves: 4

7-8 Leaves Red Lettuce, shredded
7-8 Leave Romaine, shredded
3 Green Onions, minced
1/2 Cup Red Cabbage, chopped
3 Roma Tomatoes, diced
1/2 Cup Mozzarella Cheese, cubed
1/4 Cup Pepporoncini (or banana pepper), minced
1/4 Cup Black Olives, sliced
Combine all and toss with your favorite Italian dressing. I prefer Good Seasons, which you purchase in a dry packet and can mix up with oil and vinegar to your own taste preference.

Rhubarb Bruschetta

Published in Weekly Recipes
Rhubarb Bruschetta
Prepared for us by Kim: thefamilypracticeblog.com
Prep Time: 5 min Cook Time: 3 min Serves: 2-3 easily doubled
3/4 Cup Rhubarb, diced
1/4 Cup Water
1/2 Tbsp Honey
1/2 Cup Strawberries, diced
1/2 Cup Roma Tomatoes, diced
3 Leaves of Basil, chopped
French Bread
Balsamic Vinaigrette
Heat rhubarb with water and honey in a skillet over medium-high heat for about 3 minutes until softened.
Transfer to a bowl and add in strawberries, tomatoes, and basil. Stir until rhubarb has formed a slight paste and all is well combined.
Toast bread and top with a spoonful of Bruschetta. Lightly drizzle with balsamic and enjoy.
**Would also be excellent with goat cheese and makes for a perfect spring time treat at a BBQ or family gathering.

Fiesta Stew

Published in Weekly Recipes


Prep Time: 10 minutes Cook Time: 15 minutes Serves: 4+
1 Cup Dried Israeli Couscous (also marketed as "Pearl" couscous)
1/2 Cup Dried Red Quinoa
6 Cups Cups Water, divided see below
3 Tomatoes (Roma, or heirloom variety)
8 Ounce Canned Tomato Paste
3 Leaves of Kale, chopped
1 Small Bell Pepper
1 Jalapeno
1/2 Yellow Onion
1/2 Cup Old Fashioned Oats
1 lb Ground Pork
1-2 tsp Cumin, as preferred
Salt and Pepper, as preferred
In rice cooker, combine couscous, quinoa and 2 cups water - set to "cook." Alternatively, bring water to a boil, add grains, cover and reduce heat to simmer until cooked thoroughly - about 7 minutes.
Meanwhile, process tomatoes in food processor to a sauce. Add 4 cups water, tomato paste, kale and cumin. Bring to a boil.
Next, combine bell pepper, jalapeno, onion and oats in food processor and process to a paste. Add to pork, along with salt and pepper, mixing thoroughly. Form into 1" meatballs.
Drop meatballs into boiling tomato broth.
Cook 7 minutes.
Add cooked quinoa/coucous mixture and cook an additional 5 minutes until fully incorporated.
Serve hot. Top with cheese, optional.


Zucchini Lasagna

Published in Weekly Recipes
Prep Time: 7 minutes Cook Time: 45 minutes at 375* Serves: 4
1 Large Zucchini
2 Slicing Tomatoes
3 Cloves Garlic
5 Leaves Kale
1 Jar Favorite Pasta Sauce (I like Classico Fire Roasted Tomato and Garlic)
4 Ounces Feta Cheese
Peel zucchini and slice length-wise into thin strips - to act as your lasagna "noodles."
In a food processor, combine one of the tomatoes, the garlic and kale. Process to a sauce, add to the prepared pasta sauce.
Slice the other tomato in thin slices, as if for a sandwich.
In a baking pan (4"x8" or similar), add a layer of "zucchini noodles" - then a layer of sliced tomatoes, then the pasta sauce mixture, sprinkle with feta cheese and then start another layer. Zucchini, more sauce, then feta.
Cover with foil and bake on 375* for 40 minutes. Uncover and bake an additional 5 minutes.