Tomato, Spinach and Feta Salad

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Fresh, plump tomatoes with fresh oregano and savory feta–what more could you want in a refreshing side salad dish? Bon apetit!
Ingredients:
1 pound plum tomatoes, chopped
8 ounces of feta cheese, crumbled
1 tablespoon chopped fresh oregano
2 tablespoons red wine vinegar
6 tablespoons olive oil
1 large red onion, chopped
1 5-ounce package of baby spinach leaves
Directions:
Mixed together olive oil, red wine and the fresh oregano to make the dressing. Combine tomatoes, onions, and spinach in large bowl. Toss with dressing. Season with salt and pepper. Arrange on platter and crumble the feta.
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Nova Frittata

Nova Frittata

Nova Frittata

 

Ingredients:

1 medium onion, diced
1 tablespoon unsalted butter
12 extra-large eggs
1 cup heavy cream
6 ounces cream cheese, crumbled
1/2 pound smoked salmon, chopped
1/2 cup chives, chopped
3 tablespoons chopped fresh dill (optional )
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Directions:

Preheat the oven to 350 degrees F.

Saute the onion and butter in a 10-inch oven-proof omelet pan over medium-low heat until translucent, about 5 minutes.
In a large bowl, beat the eggs. Add the heavy cream, cream cheese, smoked salmon, chives, dill, salt, and pepper and combine. Pour the mixture over the onions and place the omelet pan in the center of the oven.
Bake the frittata for about 35-40 minutes, until it puffs and a knife inserted in the middle comes out clean. Serve hot directly from the pan.
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French Onion Soup

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The perfect hearty soup for winter with lots of savory flavors. Sweet carmelized onions, soup soaked bread and a flavorful hunk of Gruyere cheese all meld together for a delicious and satisfying meal or starter.
Ingredients:
1/2 cup unsalted butter
4 onions, sliced
2 garlic cloves, chopped
2 bay leaves
2 fresh thyme sprigs
Kosher salt and freshly ground black pepper
2 quarts vegetable stock 
1 baguette, sliced
1/2 pound grated Gruyere
Directions:
Cut the onions into slices. In a four-quart nonstick Dutch oven, melt the butter over medium-high heat.  Add the  garlic and stir in onions to coat with butter. Cook for 10 minutes, stirring every three to four minutes.
Reduce heat to low. Add bay leaves , thyme salt and pepper. Cook uncovered for 35 to 40 minutes, stirring well every five minutes, until onions are a golden brown.
Stir in broth. Once mixture is boiling, reduce heat just enough so mixture bubbles gently. Cover with lid; simmer for 15 minutes. Meanwhile, arrange the baguette slices on a baking sheet  pan and toast for 1-2 minutes on each side or until golden brown.
Ladle the soup into bowls. Top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese. Sprinkle with Parmesan cheese (optional).

 

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Chocolate Chip Sand Tarts

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Tender, crumbly, shortbread-type cookies made with chocolate chips and group pecans–in the shape of a heart! Made with love and loved by all who eat them. Enjoy!

Ingredients:

2-3/4 cups all-purpose flour

1-1/4 cups very finely ground pecans

1/2 lb. (2 sticks) unsalted margarine

1/2 cup sugar plus additional sugar for sprinkling on the cookies

1 extra-large egg

1 teaspoon pure vanilla extract

1/2 cup miniature semisweet chocolate chips

Directions:

Preheat oven to 350 degrees. Line two large baking sheets with parchment paper.

In a bowl, stir together the flour and pecans.

In the bowl of a standing electric mixer fitted with the paddle attachment, cream the margarine and the sugar on medium speed until fluffy. Beat in the egg, then the vanilla.

Add the dry ingredients, a little at a time, and blend until a dough comes together. Add the chocolate chips and beat until incorporated.

On a lightly floured surface, roll out the dough 1/4″ thick. With a two-inch-wide heart-shaped cookie cutter, cut out cookies. Place them about 1″ apart on the lined baking sheets. Re-roll the scraps and cut out cookies in the same manner. Sprinkle them generously with granulated sugar.

Bake the cookies for about 12 minutes, or until just firm to the touch. Remove the baking sheets from the oven to wire racks and let cool for about five minutes before removing the cookies to the racks to cool completely. Store, in layers, in airtight containers for up to one week.

 

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Orzo Pasta Fagioli Soup

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There’s no better satisfying dish for a cold winter day. Our hearty Orzo Pasta Favioli Soup is filling and flavorful. Our tasting team couldn’t stop raving about it–and barely had room for the rest of the meal since they finished every last drop. Follow this simple recipe and see for yourself.

Ingredients:
2 tablespoons olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery, finely chopped
2 cloves garlic, minced
2  15-ounce cans cannellini beans, drained and rinsed
vegetable stock
1 cup orzo
1/4 cup grated romano cheese (optional)

Directions:
In a large dutch oven, heat the olive oil over medium heat. Add the onion, carrot, and celery, and saute about 5 minutes, until onion is translucent. Add the garlic and stir until fragrant, about 30 seconds. Add the orzo and saute for 5 minutes until lightly brown. Add beans and vegetable stock. Bring to a simmer, cover, and simmer 5 minutes. Season with salt. Cover and simmer until the orzo is cooked through, 12 to 15 minutes. Season with salt and black pepper. Stir in the romano cheese right before serving.

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