I had a similar salad at this fantastic Italian restaurant in Coronado. Cut the veggies into thick pieces and pour over the Simple Dressing. Toss the bread cubes in when ready to serve. This is good the next day too.
BREAD
4 slices whole wheat bread, dried out
Spray with olive oil, and if desired smashed garlic cloves
Toast or grill, then cut into cubes
SALAD
4 cups tomatoes, coarse chop (about 1.5 lbs)
1 cup red onion, fine chopped
1 red pepper, coarse chopped
1 yellow pepper, coarse chopped
1 cucumber, coarse coarse chopped
1/2 cup basil leaves, torn
Saturday, October 30, 2010
SIMPLE SALAD DRESSING
This quick dressing is delicious!
Put all the ingredients in a food processor and whirl until smooth. If you don't have a processor, press the garlic and whisk together the rest. This is delicious over a green salad, or chopped veggies.
2 cloves garlic
1/4 cup red wine vinegar
1/4 cup olive oil
Pinch of kosher salt
Pinch of pepper
Put all the ingredients in a food processor and whirl until smooth. If you don't have a processor, press the garlic and whisk together the rest. This is delicious over a green salad, or chopped veggies.
2 cloves garlic
1/4 cup red wine vinegar
1/4 cup olive oil
Pinch of kosher salt
Pinch of pepper
HEARTY VEGETABLE CHILE
Beecher's Flagship Foundation came to our elementary school and showed my daughters 5th grade class how to make this healthy dish. The kids all loved it and were able to bring the recipe home. I was so impressed with the program and wished other kids had an opportunity to learn how to cook healthy. See if they will come to your school. Find them at www.FlagShipFoundation.org
I have one secret ingredient that I add which gives great flavor. It is Chipotle Powder. I found it at the Spice Market store in Pikes Place. You can add just about any vegetable to this recipe. If your kids don't like a certain veggie, just chop it up super tiny and they'll never know. I do all my veggies in my food processor, even the garlic. It makes quick work.
In a large pot saute the carrots and olive oil for 2 minutes, then add the other veggies and garlic and saute until soft.
1T olive oil
4 carrots, washed diced
1 onion, chopped
2 red peppers, chopped
4 garlic cloves, chopped
Add the spices and saute until veggies are coated.
1 T Chili Powder
1 tsp Chipotle Powder
1 T dried Oregano
1 tsp cumin
1 tsp salt
1/2 tsp pepper
Add the beans and stir.
1 can black beans, rinsed
1 can kidney beans, rinsed
1 can garbanzo beans, rinsed
Add the rest of the ingredients.
2 28oz cans of whole tomatoes
1 cup frozen corn
1 cup water, or as needed
Simmer 5 minutes.
Top with a 1/2 bunch of cilantro and serve.
Freeze leftovers in large ziplock bags or jars.
I have one secret ingredient that I add which gives great flavor. It is Chipotle Powder. I found it at the Spice Market store in Pikes Place. You can add just about any vegetable to this recipe. If your kids don't like a certain veggie, just chop it up super tiny and they'll never know. I do all my veggies in my food processor, even the garlic. It makes quick work.
In a large pot saute the carrots and olive oil for 2 minutes, then add the other veggies and garlic and saute until soft.
1T olive oil
4 carrots, washed diced
1 onion, chopped
2 red peppers, chopped
4 garlic cloves, chopped
Add the spices and saute until veggies are coated.
1 T Chili Powder
1 tsp Chipotle Powder
1 T dried Oregano
1 tsp cumin
1 tsp salt
1/2 tsp pepper
Add the beans and stir.
1 can black beans, rinsed
1 can kidney beans, rinsed
1 can garbanzo beans, rinsed
Add the rest of the ingredients.
2 28oz cans of whole tomatoes
1 cup frozen corn
1 cup water, or as needed
Simmer 5 minutes.
Top with a 1/2 bunch of cilantro and serve.
Freeze leftovers in large ziplock bags or jars.
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