1. QUINOA SALAD W/ AVOCADO, CHERRY TOMATOES AND FETA
1½ cups cooked quinoa (Cook as per package instructions)
1 avocado - diced
1½ cups cherry tomatoes - sliced in half or quarters
2 oz feta cheese - diced
4 cups baby spinach - roughly chopped
2 tbs red onion - minced
½ cup of walnuts
4 tbs olive oil
2 tbs white wine vinegar
½ tsp honey
½ tsp dijon mustard
8 twists of pepper from a pepper mill
Pinch of salt
Cook quinoa as per package instructions. Let cool slightly when done.
Roughly chop spinach and add to a large bowl.
Dice avocado into a medium dice and add to the bowl.
Slice cherry tomatoes into half or quarters (depending on size) and add to the bowl.
Dice feta cheese and add to the bowl.
Mince red onion and add to the bowl.
Add cooked quinoa and walnuts to the bowl.
Whisk olive oil, white wine vinegar, honey, dijon mustard, black pepper and salt together.
Toss salad with dressing and serve.
1. Make sure to rinse your quinoa before you cook it.
2. After cooking the quinoa, drain off any left over liquid using a fine mesh sieve.
2. The easiest way to cool your quinoa quickly is to spread it out onto a baking sheet.
3. Give your spinach a rough chop, this make it much easier to eat.
2. EGGPLANT PIZZA W/ CHERRY TOMATOES
2 large eggplant, sliced 1 inch thick
24 oz jar tomato sauce
20 slices provolone cheese, mozzarella works too
3-4 oz fresh cherry tomatoes, sliced
1 cup fresh spinach
1/2 tsp himalayan salt
Pepper flakes, optional
Preheat your oven to 425 F. In two baking trays arrange the sliced eggplants. Sprinkle the Himalayan salt and bake for 15-20 minutes.
Remove the baked eggplant from the oven and turn your broiler on. Spread 1 tablespoon of tomato sauce over each eggplant round followed by one slice of provolone. Arrange some fresh spinach and cherry tomatoes over the cheese and broil for 3-5 minutes. Make sure you keep a close look while the eggplant is under the broiler as they can burn really fast.
Serve while still hot.
3. BALSAMIC PARMESAN ROASTED ASPARAGUS AND CHERRY TOMATOES
1 lb asparagus
2 cups cherry tomatoes, cut in half
¼ cup Parmesan cheese
salt and pepper to taste
½ cup Balsamic vinegar
Preheat oven to 400 F degrees. Spray a baking dish with cooking spray and set aside.
Snap the end pieces off the asparagus and place them in the baking dish. Add tomato halves too. Place the asparagus at one end and tomatoes at the other end. Season generously with salt and pepper and sprinkle the Parmesan cheese over asparagus and tomatoes. Place in oven and bake for about 15 minutes or until asparagus softens a bit and begins to get brown.
In the meantime add the balsamic vinegar to a small sauce pan and cook over medium heat for about 15 to 20 minutes or until it reduces and starts to thicken.
Drizzle some of the balsamic reduction over the roasted asparagus and tomatoes and serve warm.
4. CAPRESE CHICKEN
4 skinless chicken breasts
kosher salt & freshly ground black pepper
2 tablespoons olive oil, divided
3 large garlic cloves, minced
2 pints cherry tomatoes, halved
10 large basil leaves, finely chopped
8 oz fresh buffalo mozzarella, sliced in 1/2 inch thick slices
balsamic vinegar, to taste
Salt and pepper both sides of the chicken breasts and set aside.
In a large sauté pan over medium-high heat, warm 1 tablespoon olive oil. Add chicken, cover pan, and cook for about 10 minutes. Flip chicken breasts and continue cooking until the chicken is cooked thoroughly (or has reached an internal temp of 165°F).
While chicken is cooking, in a medium sauté pan over medium-high heat, warm remaining 1 tablespoon olive oil. Add garlic and cook for about 1 minute, or until fragrant. Add tomatoes and continue sautéing until tomatoes skin starts to soften/wrinkle, about 5 minutes. Remove from heat and stir in basil. Set aside.
Once chicken has reached desired doneness, top the tops of each chicken breast with 2 slices of mozzarella. Pour tomato mixture on top. Cover pan with lid once more and let the mozzarella melt, about 1-2 minutes.
Lastly, drizzle with a splash of balsamic vinegar and serve immediately!