Watermelon and Chicory Salad

V, GF

The combination of watermelon and balsamic vinegar may sound strange to you, but balsamic vinegar pairs wonderfully with fruit. The balsamic reduction is slightly syrupy, which truly enhances the watermelon’s natural flavor in a gourmet at home kinda way.  Also try this balsamic reduction with strawberries for a healthy dessert.  You could add sugar to the vinegar, but since the fruit is in season there is no need.

Food 103

Watermelon and Chicory Salad
1/4 c balsamic vinegar
1 tbs extra virgin olive oil
2 c chicory, chopped
2 c watermelon, chopped
1/2 c feta cheese, crumbled
1/2 c red onion

Add balsamic vinegar to a small pot and turn heat to medium high.  Cook vinegar until reduced by half to 2 tbs.  Add extra virgin olive oil to vinegar, set aside.  In a large bowl add chicory then top with watermelon, feta cheese, red onion.  Drizzle dressing over the top then toss gently to combine.  Serve immediately.

Advertisements

Salad with Israeli Couscous, Apple, and Feta

DF if without feta, V, VG if without feta, GF

Need a great salad to serve with dinner? Try this salad with crisp apple and creamy feta, great with steak or chicken. Nothing more to say about this other than give it a try today.

Food 184

Salad with Israeli Couscous, Apple, and Feta
1/2 israeli couscous
4 c spring mix
1 green apple, chopped
1/2 c red onion, chopped
4 oz crumbled feta cheese
3 tbs red wine vinegar
3 tbs extra virgin olive oil
freshly ground pepper

In a small sauce pot combine israeli couscous with 1 c water.  Bring mixture to a boil then reduce to a simmer and cook until tender.  Let cool completely.  In a large bowl combine spring mix, green apple, red onion, feta, and cooled couscous.  Drizzle red wine vinegar and extra virgin olive oil over salad.  Season salad with fresh ground pepper and toss to combine.

Roasted Pepper and Scallion Frittata

DF, GF

Sunday breakfasts are great, mostly because they are lazy and I’m still in my pajamas, but the food is pretty amazing too.  The great thing about frittatas is that you can add just about anything to them.  You could choose bacon, sausage, steak or chorizo, and with veggies you can always use leftovers still in the fridge.  You can also make them for a group of 4, like this recipe, or you can scale them down and make individual servings.  You just have to alter the pan size and cooking times slightly, perfect for a cozy breakfast for two or a brunch party.

Food 108

 

Roasted Pepper and Scallion Frittata
1 orange bell pepper
4 slices bacon, chopped
4 scallions, chopped
8 eggs, scrambled
1/2 c milk or water
1/2 c crumbled feta cheese (if desired)

If using a gas stove turn a burner to medium or use the boiler on high and place bell pepper directly over flame or under broiler, turning every few minutes until fully charred.  Place in bowl and cover with plastic wrap, set aside for 5 minutes then peel off skin and chop pepper.

Heat olive oil in a large non-stick 12-inch skillet over medium high heat.  Add bacon and cook until crisp, draining off most of the fat leaving just 1 tbs.  In a large bowl mix roasted bell pepper, scallions, eggs, milk or water, and feta cheese if using.  Cook until bottom is just set, about 1 minute, then transfer to oven to finish cooking.  Cook in oven for 10 -12 minutes until eggs have set completely but before eggs have browned too much on top.

Slide frittata onto cutting board and slice into wedges for serving.