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SpinDistribute.com Article Directory

The following article was published in our article directory on April 15, 2019.
Learn more about SpinDistribute Article Distribution System.

Healthy Recipes

Article Category: Food and Drinks

Author Name: Giangi Townsend

Grilled Vegetables Stack
Prep time: 10 minutes
Cook time: 15 minutes

Ingredients:
1 eggplant sliced between 1/4 to 1/2 inch thick
1 red onion sliced between 1/4 to 1/2 inch thick
1 tomato sliced
1 mozzarella di Bufala sliced
1 zucchini very thinly sliced
olive oil
balsamic vinegar
salt
pepper

Directions:
1. Place a grill pan over high heat on your stove.
2. Brush olive oil all over the onions and the eggplant and the red onions. Season with salt and pepper.
3. Once the grill is hot add the slices of eggplant and red onion and grill for about 5 minutes each side. Brush more oil if it gets a bit dry and turn once over again.
4. Place 5 to 6 slices of shaved zucchini on the place. Drizzle with a very small amount of olive oil and sprinkle salt and pepper.
5. Top it with one slice of tomato and start layering the eggplant, mozzarella, red onion, mozzarella, eggplant.
6. Sprinkle salt and pepper all over the stack of vegetables. Drizzle olive oil and balsamic vinegar.

Fennel, Tomatoes and Basil Salad with Lemon Vinaigrette
Prep time: 10 minutes
Cook time: None – no cook dish

Ingredients
1/4 cup fresh lemon juice
1 medium finely chopped shallots
2 bulbs - small to medium fennel
8 Campari tomatoes
10 fresh, washed and cut in chiffonade basil

Directions
1.In a small bowl combine the lemon juice, shallots, a pinch of salt and pepper.
2. Whisk in the olive oil in a steady stream until it is incorporated well and emulsified.
3. Cut the stalks of the fennel bulbs. Slice off the tough bottom end and remove any tough or discolored our layers. Slice each bulb in half lengthwise and then slice the fennel as thin as you can.
4. Put the slices in a bowl with room enough to toss them.
5. Stem the tomatoes and cut them into wedges (I remove the seeds).
6. Place them in the same bowl as the fennel and add the basil.
7. Toss with enough of the vinaigrette to coat them well. Season with salt and pepper to taste.

Endive with Avocado Salad
Prep time: 10 minutes
Cook time: no need to cook meal

Ingredients:
1 1/2 tablespoons Dijon mustard
1/4 cup lemon juice
3/4 teaspoon salt
1/2 teaspoon ground pepper
4 heads of endive
4 ripe, peeled and seeded Haas avocado

Directions:
1. Whisk together the mustard, lemon juice, olive oil, salt, and pepper to make a vinaigrette.
2. Remove a half-inch from the stem end of each endive, discard the core, and cut the rest across into 1-inch chunks. Cut the avocados into large dice or wedges. Toss the avocados and endive with the vinaigrette. Season to taste and serve at room temperature.

Spinach Salad with Warm Bacon Mustard Dressing
Prep time: 10 minutes
Cook time: 5 minutes

Ingredients:
3 cups washed and hard stems removed spinach
4 slicers cut into 1/2 inch pieces bacon
1 teaspoon olive oil
2 teaspoons Dijon mustard

Directions:
1.In a small frying pan fry the bacon until crisp. Meanwhile wash the spinach and set aside.
2. In a large bowl mix together the mustard, pepper and the olive oil. When the bacon is done add half the bacon to the mix and most of the bacon rendering.
3. Add the salad and mix well, taste and add salt if need be.
4. Add the remaining bacon to the salad and serve.
5. The salad leaves need to be well coated. Add more mustard if need to

Tian of Vegetables
Prep time: 10 minutes
Cook time: 20 minutes

Ingredients:
2 zucchinis, sliced in small rounds
1 squash, sliced in small rounds
fresh thyme
olive oil
salt and pepper
18 ounces cherry tomatoes
1 tablespoon unsalted butter
1/2 yellow onion

Directions:
1. In a heavy cast enamel oval gratin dish, smear the butter all over the bottom and sides.
Arrange the slices of zucchini and squash, alternating them. Leave some open space in the middle. Place the cut tomatoes in the middle of the dish.
2. Preheat oven at 350F.
3. In a small skillet with 1 teaspoon of olive oil, sauté the onion over medium heat until translucent. Add some fresh thyme while cooking and season with salt and pepper.
4. When done, 5 to 8 minutes, gently sprinkle them over the zucchini, squash and tomatoes.
Season with salt and pepper, fresh thyme and a generous amount of olive oil.
5. Place in the preheated oven and cook for 15 to 20 minutes.
6. Serve hot or at room temperature.

Keywords: cooking, food, easy, healthy, dinner, French recipes, Italian recipes, family, recipes, 30 minutes dinner, mnutricious

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