A special thanks Mary Margaret for sharing gardening ideas and delicious recipes while we traveled to Italy.
While in Italy, we embraced the 10% of 90%/10% philosophy of real food eating. This was especially true when it came to gelato. I’m talking twice a day, most days. How could we pass on opportunities to experience flavors like basil, nutello, and limoncello gelato? When in Rome, right?
When our “holiday” ended [insert heavy sigh and sad, teary face], we returned to real life and real food eating resumed. To help our systems quickly adjust to better eating habits, our sweets primarily consisted of fruit. A non baked snack for us was Roasted Beet Chips. [I can already hear the groaning and moaning.] I’m generally not a beet person either; however, when they are roasted something fantastic occurs. They become sweet, crunchy, a bit salty, and down right addictive. They taste nothing like pickled beets that I despise. My only complaint … they are a wee bit messy to work with as nearly anything they come in contact with turns pinkish.
The first thing my little one asked for when we returned from Italy was biscuits. (Baking on my part in Tuscany was nonexistent). We love Olive Oil Drop Biscuits. They have 5 ingredients and are ready in no time. Top them with a bit of local honey … buon appetito. Breakfast is served.
When summer is in full swing and veggies are in abundance, I crave Fresh Summer Veggies for dinner. That craving was answered this week with roasted tomatoes and broccoli as well as sautéed corn and zucchini. Everything was finished with some olive oil and Parmesan cheese and a maybe a squeeze of lemon. In my opinion, nearly everything is improved with olive oil and Parmesan cheese. It doesn’t take a trip to Italy to figure that out 😉
Summer salads are another way to get a handle on all of the summer veggies. The Greek Chicken With Kalamata Olives & Feta is ready in no time, and it is made better with fresh basil, mint, and summer tomatoes. Take the flavor to another level by marinating the chicken the night before. No time for that? No worries. It’s delicious either way!
Two other dishes that made the meal plan cut were Eggs & Avocados Toast With Bacon and Hard Shell Tacos with Avocado Tomato & Corn Salad. Who doesn’t love “Taco Tuesday?” It’s even better when the taco seasoning isn’t full of preservatives and ingredients you can’t pronounce and the taco shells don’t come from GMO corn? Easily transform soft tortillas into hard shell tacos, and make a batch of your own taco seasoning for now and later. No time for a slow food dinner one night during the week resulted in Eggs & Avocados Toast for us. These items are staples in our pantry and make for dinner in a flash!
Hope something makes your belly smile…
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Olive Oil Drop Biscuits
1 c. whole white wheat flour
1 1/2 t. baking powder
1/2 t. sea salt
1/2 c. organic milk (alternative: almond milk)
1/4 c. olive oil
1 T. local honey (alternative: 6 drops of organic stevia), optional
Directions: Preheat the oven to 450 degrees. In a small bowl, combine the flour, salt, and baking powder. In another small bowl, whisk together the milk and olive oil (add the honey now, if using it). Add the dry ingredients to the wet and stir just until combined. Use large serving spoons or a large scooper to “drop” the biscuits on a baking sheet. Bake for approximately 10 minutes and slightly golden.
Roasted Beet Chips
beets, sliced paper thin
1-2 T. olive oil
1/2 T. sea salt
Tips/Notes: Prepare your mind as things are about to get pink! You may want to use gloves and/or protect your counter top. Use a cutting board and/or work surface that you don’t mind having a semi-permanent pinkish color.
Directions: Preheat oven to 350 degrees. Line a baking sheet with parchment paper or foil. Cut the beets near the stems, leaving .5” remaining (so you have something to hold while slicing). Wash the beets in warm water and pat dry. Slice the beets using a mandolin (or by hand). Dry them with paper towels or a towel you don’t mind getting “pinked.” Toss them with a tablespoon or two of olive oil and lightly sprinkle with sea salt. Lay them in a single layer on the baking sheet. Bake for 20 minutes and then flip and bake another 15-20 minutes until they are crisp. Enjoy warm or cooled.
Warning: Trips to the loo will become exciting in the near future. #thinkpink
Ooops!! I forgot to take a picture of these guys. They were gobbled up!
Fresh Summer Veggies
(Oven Roasted Herb Tomatoes, Sautéed Corn and Zucchini, & Oven Roasted Broccoli with Parmesan Cheese)
Oven Roasted Herb Tomatoes
Adapted from Jeanettes Healthy Living
3 organic tomatoes
1 T. extra virgin olive oil
Sea salt/black pepper, freshly ground
1/2 t. dried basil and/or oregano
1-2 garlic cloves, minced
Handful of basil leaves, finely chopped
Grated Parmesan cheese
Directions: Preheat the oven to 425 degrees. Line a baking sheet with foil or parchment paper. Slice each tomato into three (.5 inch) rings. Remove the seeds around core areas to get rid of excess juices. Place the tomatoes on the baking sheet. Sprinkle with salt/pepper and the dried herbs. Top them with a drizzling of olive oil. Roast for 20-30 minutes. Finish with a sprinkling of fresh basil and Parmesan cheese. Up the ante with a final drizzle of olive oil.
Sauteed Corn and Zucchini With Lemon and Parmesan Cheese
Adapted from Damn Delicious
1 ½ T. olive oil
2 cloves garlic, minced
2 large organic zucchinis, diced (alternative: organic yellow summer squash, or both)
2-3 ears of organic corn, kernels freshly sliced from the cob (alternative: frozen)
Sea salt/black pepper, freshly ground
¼ t. dried oregano, optional
2 T. chopped fresh cilantro leaves, halved
2 T. chopped fresh basil leaves, halved
Juice of 1 lemon (alternative: lime)
2 T. grated Parmesan
Directions: Warm a large skillet to medium heat adding olive oil to coat the pan. Add the garlic and cook until fragrant (about a minute) before adding the corn, zucchini, salt/pepper, oregano, and ½ of the fresh herbs. Continue to cook until the zucchini is soft (about 5 minutes). Technically, at this point you can finish the dish by squeezing the lemon juice atop and stirring in the remaining fresh herbs and cheese.
Or, you could reduce the heat to low and add the finishing ingredients (fresh herbs, lemon, and cheese) immediately before you are ready to serve. This can remain on low for quite some time. As long as you don’t mind that the zucchini will continue to soften as it cooks, the flavor is not at all compromised.
Oven Roasted Broccoli with Parmesan Cheese
1 head of broccoli separated into florets
2 T. olive oil salt/pepper to taste
1-2 garlic cloves, minced grated Parmesan cheese (topping)
½ lemon, juiced (topping)
Directions: Preheat oven to 425 (bake, NOT convection). In large bowl, toss the florets, olive oil, salt/pepper, & garlic. Arrange in a single layer on parchment or foil lined baking sheet. Roast for 20-25 minutes (flipping them at about 10 minutes in). Finish this dish with a squeeze the lemon atop and a sprinkle with Parmesan cheese. Serve immediately!
Greek Chicken With Kalamata Olives & Feta
(optional overnight chicken marinade)
Adapted from Cinnamon Spice and Everything Nice
1 + 1/4 lb. organic chicken breasts or cutlets
1 pint organic cherry or grape tomatoes, halved
1/2 c. pitted olives
3/4 c. feta cheese, coarsely crumbled
1/3 c. fresh mint and basil leaves, chopped
2 T. extra-virgin olive oil
Sea salt & freshly ground black pepper
Directions: Remove marinated chicken from the liquid. Do not rinse. Season the chicken with sea salt/pepper. Pan sear the chicken in 1 tablespoon of olive oil until cooked. Remove from the skillet and allow to rest (do not cut the chicken). In a large bowl, add the remaining ingredients (tomatoes, olives, feta, mint and basil leaves, olive oil, salt/pepper) and stir. Slice the chicken into bite size pieces and add it to the salad. Season with salt/pepper to taste.
Optional Chicken Marinade
1/3 c. olive oil
2 T. fresh lemon juice
1/4 c. red wine vinegar
3 cloves garlic, minced
2 t. dried oregano
1 t. dried thyme
1 t. Dijon mustard
Directions: Add all ingredients to a lidded container and refrigerate overnight.
Hard Shell Tacos with Avocado Tomato & Corn Salad Avocado Tomato Corn Salad
Adapted from Martha Stewart
1 T. olive oil
1.5 c. organic, non-GMO corn (fresh or frozen)
1 pint organic cherry or grape tomatoes, halved
1 avocado, halved and diced
½ red onion, thinly sliced
1 lime, juiced
1 T. olive oil
Sea salt and ground pepper
Directions: Heat medium skillet to medium. Add olive oil and corn. Saute 4-5 minutes until done. Remove from heat. In a medium bowl, add all ingredients except the avocado and stir. Add the avocado and gently stir to combine. Give one last squeeze from the lime to help coat the avocado to keep from browning. Refrigerate until ready to eat.
Hard Shell Tacos
1 package of soft whole wheat tortilla shells
Directions: Preheat the oven to 450 degrees. Hang tortilla shells over two oven rack bars (like a pair of pants hanging on a clothes hanger). If you hand them over 1 rack, they will harden nearly closed and you won’t be able to “stuff” it with taco fillings. Bake for 5-7 minutes until slightly browned and stiff. Remove from oven and set aside until ready for use.
1 T. olive oil
1 small red onion, finely sliced
1 organic bell pepper (any color)
1 lb. ground turkey
1.5 T. homemade taco seasoning (see recipe below)
1 can organic fired roasted diced tomatoes, drained
Directions: Heat the same skillet you used to sauté the corn to medium heat. Add olive oil to coat bottom of the skillet. Next, add the turkey and taco seasoning. Cook until no longer pink (about 5-7 minutes). Add the onion and bell pepper. Cook another 5 minutes or until softened. Stir in the tomatoes and allow to simmer until excess liquids have reduced. Remove from heat. Make tacos!
Taco Filling Ideas: shredded cheese, irganic Greek yogurt, shredded organic greens, organic salsa…
Homemade Taco Seasoning
1 T. chili powder
1 T. ground cumin
1 T. garlic powder
1 T. onion powder
1/4 T. crushed red pepper
Greek Turkey Burgers with Tzatkiki Sauce
Adapted from Tablespoon
4 T. jarred olive tapenade
1 lb. ground turkey ½ c. crumbled feta cheese, halved
100% whole wheat pita pockets or whole wheat burger buns
Mint leaves, whole (optional sandwich topping)
Organic kale or other greens (optional sandwich topping)
Red onion, thinly slice (optional sandwich topping)
Directions: In a small bowl, use your hands to mix together the olive tapenade, ground turkey, ¼ c. feta cheese, and salt/pepper. Form into four patties. Pan sear on medium heat (approximately 6 minutes per side). After flipping, top with the remaining feta cheese. Allow to rest a few minutes after cooking to seal in the juices. Serve with any or all of the above sandwich toppings.
Tip: Push a thumb print into one side of each patty before pan searing. This will prevent them from rising too high
Tzatziki Sauce (optional)
1 (6-ounce container) organic plain Greek yogurt
1/2 c. organic cucumber, finely diced
1 large clove garlic, minced
1 T. fresh lemon juice
sea salt, freshly ground pepper
Directions: In a small bowl, add all ingredients and stir. Refrigerate until ready to use.
Eggs & Avocados Toast With Bacon
Adapted from A La Graham
6 organic eggs, beaten
2 avocados, mashed
Sea salt/pepper, really not optional
6 slices whole wheat bread, toasted
Dash of hot sauce (optional)
Organic tomato, sliced (optional)
Serve with preservative free, uncured bacon (optional)
Directions: If cooking the bacon in a skillet, begin this process first since it takes the longest.
While the bacon is cooking, halve the avocados, remove the seed, and scoop the goodness into a small bowl. With a fork, mash the avocado. Season with salt/pepper and add a squeeze of lemon (note: lemon keeps the avocado from browning). Stir once more. In a medium skillet, scramble the eggs. While the eggs are cooking, toast the bread and slice the tomatoes.
Assemble the open faced sandwiches (toast, bacon slices, even layer of avocado, eggs). I finish mine with a layer of tomatoes. The rest of the family passes on the tomatoes. Finish with a dash or two of Tobasco style hot sauce, if you’re feeling daring.