- Pesto:
- pine nuts
- garlic
- sea salt
- Ligurian extra-virgin olive oil
- Minestrone:
- Salt and freshly ground black pepper to taste
- extra virgin olive oil
- small shells pasta
- pesto
- extra-virgin olive oil
- minced garlic
- chopped fresh rosemary
- vegetable broth
- red-wine vinegar
Portobello caps make excellent mini casseroles. Here, they hold a tomato, cheese and olive stuffing that grills up to a smoky perfection. Serve them with whole-wheat couscous and a mixed green salad for an easy meal.
*Per serving: 122 calories; 8g fat (2g sat, 4g mono); 9mg cholesterol; 8g carbohydrates; 7g protein; 2g fiber; 338mg sodium; 431mg potassium.
Nutrition bonus: Vitamin C (25% daily value), Potassium (17% dv), Calcium (15% dv).
*To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.
- * 2/3 cup chopped plum tomatoes
- * 1/2 cup shredded part-skim mozzarella cheese
- * 1/4 cup chopped Kalamata olives
- * 1 teaspoon minced garlic
- * 1/8 teaspoon freshly ground pepper
- * 2 tablespoons lemon juice
- * 2 teaspoons reduced-sodium soy sauce
Video at: http://healthyflavors.com/viewrecipe.php?id=HF000132
- Salt and freshly ground pepper
- unpeeled large garlic cloves
- cognac
- tomato paste
- low-sodium chicken stock
- minced fresh parsley
- Parsley leaves
- Fresh thyme sprigs
The authentic version of this Greek vegetable dish calls for twice as much olive oil. I like the combination of kalamata olives, cauliflower and tomatoes. Serve it with whole grains, such as spelt, bulgur or barley.
- extra virgin olive oil
- Salt to taste
- chopped tomatoes
- bay leaf
- rosemary
- freshly ground pepper
- tomato paste dissolved in 1/2 cup water
- red wine
- quinoa
- shredded carrot
- sliced fennel
- crumbled feta cheese
- red wine vinegar
- extra-virgin olive oil
- chopped flat-leaf parsley
- tomatoes -- *see Note
- carrots -- cut in 1" pieces
- large onion -- quartered
- olive oil
- cream -- to taste
- * 1 cup sugar
- * 1/4 cup salt
- * 1 cup butter
- * 1 cup flour
- tomatoes -- *see Note
- carrots -- cut in 1" pieces
- large onion -- quartered
- cream -- to taste
- chopped peeled cored tomatoes
- chopped onions
- chopped celery
- chopped sweet red peppers
- sliced carrots
- bay leaves
- whole cloves
- garlic clove