Tag Archives: vegetarian

Tricolore Salad

Simple and delicious !!

Simple and delicious !!

1 small head Radicchio-chopped

2 heads endive- chopped

1 handful of Arugula

½ Granny Smith Apple –chopped

Plenty of shaved strips of Parmigiano Reggiano  or Pecorino Romano- shave onto salad with a potato peeler.

big splash of your good Olive Oil

Big Pinch of Sea Salt

A few twists of Fresh Cracked Pepper

Toss together and enjoy !!

Greek Salad Ciabatta

The perfect healthy tasty warm weather lunch.

1 loaf of Ciabatta  or a nice crusty round loaf- cut in half horizontally


1 clove Garlic

½ teaspoon Dijon Mustard

1 Lemon-juiced

Sea Salt-pinch


3/4 cup Olive Oil

¼ teaspoon fresh Oregano

Rub clove of garlic onto the bottom of a glass measuring cup covering it in the oils from the garlic. Discard garlic piece.

Add Dijon, lemon juice, and salt and pepper. Beat well with a fork or a mini whisk.

In a slow steady stream pour in olive oil while whisking. Mixture will become thicker.

Sprinkle in Oregano and refrigerate for 30 minutes.

Sandwich Ingredients

1 Avocado

2 cups arugula/rocket

Cucumber-peeled and sliced

1 block Feta Cheese-sliced

10 baby heirloom Tomatoes-cut in quarters and tossed with salt and pepper

Sea Salt


½ cup Oil Cured Black Olives-chopped

Prepare and refrigerate dressing.

Assemble Sandwich

Slice Ciabatta lengthwise

**Brush both insides of bread with all the dressing

On the top half of the Ciabatta spread out the Avocado and top with Arugula

Lay cucumber slice on bottom half of Ciabatta

Top with sliced Feta

Top with seasoned Tomatoes

Top with Olives

On a large plate Fold top onto bottom and cover with foil

Place in refrigerator and

**weigh it down with a top plate with a heavy object on top of the plate compressing sandwich

Leave in frig for at least 4 hours

Serve with Potato Chips or Crisps and a refreshing Iced Tea.

Savory Pinwheels

Really nice , impressive and Fun!! make them ahead of time and keep in refrigerator, slice and bake when your guests arrive.

Puff Pastry sheet


1 big bunch fresh clean basil

1 clove garlic

1/4 cup grated parm cheese

1/3- 1/2 cup olive oil -add half at a time

Blitz all with a pinch of sea salt in cuisinart or blender.

Sun Dried Tomatoes:

buy them in a jar –  drain bout 10 tomatoes and chop  into small pieces

goat cheese

lay out chilled tart pastry, round or square.

smooth out pesto on top of pastry covering all.

sprinkle with sundried pesto and goat cheese .

roll  top 1/4  of pastry down

then the bottom 1/4 up

then again the top another  1/4 down

then bottom another 1/4 up

at this point stack the two on top of eachother making one stack (this

makes the pretty palmier design)

place on cookie sheet and refrigerate at least 1/2 hour( the colder the

better when you go to slice these)

slice in 1/2 ” slices and place on cookie sheet

bake at 425 until gloden brown

20-25  minutes  keep an eye on it ,your oven may be hotter than mine.