Pesto

Pesto Recipe By:ANDERVAL “Basic pesto, made with basil, olive oil, pine nuts, and Parmesan cheese. This recipe differs from the classic preparation by the addition of parsley. You can add a little extra Parmesan to the mixture if you like.” Ingredients 3 cups packed fresh basil leaves 4 cloves garlic 3/4 cup grated Parmesan cheese 1/2 cup olive oil 1/4 cup pine nuts 1/2 cup chopped fresh parsley (optional) Directions Combine basil, garlic, Parmesan cheese, olive oil, and nuts in the bowl of a food processor or blender. Blend to a smooth paste. Add parsley if desired. Continue reading Pesto

Mediterranean Wrap

Mediterranean Wrap “A great wrap for lunch or dinner. Can be made with all sorts of leftovers, like home made pesto, grilled chicken or that avocado that’s going to go bad soon.” Ingredients 1 red onion, sliced 1 zucchini, sliced 1 eggplant, sliced 1/4 pound fresh mushrooms, sliced 1 red bell pepper, sliced 1 tablespoon olive oil salt and ground black pepper to taste 4 whole grain tortillas 1/4 cup goat cheese 1/4 cup basil pesto 1 large avocado, sliced Directions Place the onion, zucchini, eggplant, mushrooms, and bell pepper into a large container with a tight fitting lid. Drizzle … Continue reading Mediterranean Wrap

Mediterranean Quinoa Salad

Mediterranean Quinoa Salad Recipe By:Coulter “An easy to make light salad that can be served with or without chicken for vegetarians.” Ingredients 2 cups water 2 cubes chicken bouillon 1 clove garlic, smashed 1 cup uncooked quinoa 2 large cooked chicken breasts – cut into bite size pieces 1 large red onion, diced 1 large green bell pepper, diced 1/2 cup chopped kalamata olives 1/2 cup crumbled feta cheese 1/4 cup chopped fresh parsley 1/4 cup chopped fresh chives 1/2 teaspoon salt 2/3 cup fresh lemon juice 1 tablespoon balsamic vinegar 1/4 cup olive oil Directions Bring the water, bouillon … Continue reading Mediterranean Quinoa Salad

Mediterranean Kale

Mediterranean Kale Ingredients 12 cups chopped kale 2 tablespoons lemon juice 1 tablespoon olive oil, or as needed 1 tablespoon minced garlic 1 teaspoon soy sauce salt to taste ground black pepper to taste Directions Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the kale, recover, and steam until just tender, 7 to 10 minutes depending on thickness. Whisk together the lemon juice, olive oil, garlic, soy sauce, salt, and black pepper in a large bowl. Toss … Continue reading Mediterranean Kale

Mediterranean Greek Salad

Mediterranean Greek Salad Ingredients 3 cucumbers, seeded and sliced 1 1/2 cups crumbled feta cheese 1 cup black olives, pitted and sliced 3 cups diced roma tomatoes 1/3 cup diced oil packed sun-dried tomatoes, drained, oil reserved 1/2 red onion, sliced Directions In a large salad bowl, toss together the cucumbers, feta cheese, olives, roma tomatoes, sun-dried tomatoes, 2 tablespoons reserved sun-dried tomato oil, and red onion. Chill until serving. Continue reading Mediterranean Greek Salad

Mediterranean Zucchini and Chickpea Salad

Mediterranean Zucchini and Chickpea Salad Prep 25 m Ready In 25 m Recipe By:ChristineM “Chopped zucchini, chickpeas, tomatoes, and fresh basil in a light balsamic dressing. Or you can use red wine vinegar! Makes a great side dish or light lunch. Not necessary, but best if chilled at least a couple hours to let flavors blend.” Ingredients 2 cups diced zucchini 1 (15 ounce) can chickpeas, drained and rinsed 1 cup halved grape tomatoes 3/4 cup chopped red bell pepper 1/2 cup chopped sweet onion (such as Vidalia(R)) 1/2 cup crumbled feta cheese 1/2 cup chopped Kalamata olives 1/3 cup … Continue reading Mediterranean Zucchini and Chickpea Salad