salad and toss to combine.
Taste and adjust seasoning as needed.
Serve immediately, or refrigerate for at least 30 minutes to let the flavors meld together before serving.
Lentil Soup with Crispy Whole Grain Bread
Ingredients:
1 cup dried lentils
1 onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
6 cups vegetable or chicken broth
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon thyme
Salt and pepper to taste
4 slices whole grain bread
Olive oil for drizzling
Instructions:
Rinse the lentils under running water and set aside.
In a large pot, heat a little olive oil over medium heat. Add the diced onion, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
Add the minced garlic, cumin, smoked paprika, and thyme to the pot. Stir and cook for another 1—2 minutes until fragrant.
Pour in the vegetable or chicken broth and add the rinsed lentils to the pot. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 30—40 minutes, or until the lentils are tender.
While the soup is cooking, preheat the oven to 350° F. Place the whole grain bread slices on a baking sheet and drizzle with a little olive oil. Bake for 10—15 minutes, or until the bread is crispy and golden.
Once the lentils are cooked, use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender and blend in batches.
Season the soup with salt and pepper to taste.
Ladle the lentil soup into bowls and serve with the crispy whole grain bread on the side.
Classic Caprese Salad with Balsamic Glaze
Ingredients:
4 large ripe tomatoes, sliced
1 pound fresh mozzarella cheese, sliced
Fresh basil leaves
Extra-virgin olive oil
Salt and black pepper, to taste
Balsamic glaze
Instructions:
Wash and slice the tomatoes into 1/4-inch thick rounds.
Slice the fresh mozzarella cheese into similar-sized rounds.
Wash and dry the fresh basil leaves.
On a serving platter, arrange the tomato and mozzarella slices in an alternating pattern.
Tuck fresh basil leaves between the tomato and mozzarella slices.
Drizzle extra-virgin olive oil over the tomato and mozzarella slices. Use a good-quality olive oil for the best flavor.
Sprinkle salt and freshly ground black pepper over the salad to taste. Be mindful of the salt, as the mozzarella can already be salty.
Generously drizzle balsamic glaze over the assembled Caprese salad. Start with a small amount and add more to taste.
Serve Immediately:
The Caprese salad is best enjoyed fresh. Serve it immediately to preserve the vibrant flavors of the tomatoes, mozzarella, and basil.
For extra flavor, you can add a sprinkle of balsamic reduction or a few drops of aged balsamic vinegar.
Optionally, you can garnish the salad with a pinch of flaky sea salt for an added burst of flavor.
Garnish the platter with additional fresh basil leaves for a beautiful presentation.
Serve the Caprese salad as a refreshing appetizer or a light and flavorful side dish. It pairs well with crusty bread or as a topping for bruschetta.
Customize the salad according to your preferences. You can add a drizzle of honey for sweetness or a sprinkle of crushed red pepper flakes for a touch of heat.
This classic Caprese salad with balsamic glaze is a simple and elegant dish that celebrates the freshness of the ingredients. The burst of flavors from ripe tomatoes, creamy mozzarella, and aromatic basil, all enhanced by the rich sweetness of balsamic glaze.
Quesadillas made from a mixture of beans and corn
Ingredients:
1 can of black beans, drained and rinsed
1 cup of corn, fresh or frozen
1 bell pepper, diced
1 small onion, diced
2 cloves of garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
1 cup shredded cheese (such as cheddar or Mexican blend)
4 large flour tortillas
Olive oil or cooking spray
Instructions:
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and bell pepper, and cook for 3—4 minutes until they begin to soften.
Add the minced garlic, black beans, and corn to the skillet. Stir in the cumin, chili powder, salt, and pepper. Cook for an additional 5 minutes until the mixture is heated through and the flavors are well combined. Remove from heat and set aside.
Heat a separate skillet or griddle over medium heat. Lightly coat the surface with olive oil or cooking spray.
Place one flour tortilla on the skillet. Sprinkle a quarter of the shredded cheese over half of the tortilla.
Spoon a quarter of the bean and corn mixture over the cheese. Fold the tortilla in half over the filling, creating a half-moon shape.
Cook for 2—3 minutes on each side, or until the tortilla is golden brown and crispy, and the cheese is melted.
Repeat the process with the remaining tortillas and filling.
Once all the quesadillas are cooked, slice them into wedges and serve hot with your favorite toppings such as salsa, guacamole, sour cream, or fresh cilantro.
Quiche with spinach and feta
Ingredients:
1 pre-made pie crust
6 large eggs
1 cup milk or heavy cream
1 cup chopped fresh spinach
1 cup crumbled feta cheese
1/2 cup shredded mozzarella cheese
1/4 cup diced onion
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
Instructions:
Preheat your oven to 375° F (190° C) and place the pie crust in a 9-inch pie dish. Prick the bottom of the crust with a fork and bake for 10 minutes. Remove from the oven and set aside.
In a skillet, heat the olive oil over medium heat. Add the