Month: January 2017

Tomato, Artichoke, Olives & Parsley Salad

5 from 1 reviews
Tomato, Artichoke, Olives & Parsley Salad
 
Prep time
Total time
 
Simple Healthy and Delicious. Add a fresh baked bread and your favorite wine with friends. Per La Salute. Original recipe credit to my friend Robyn from Simply Fresh Dinners.
Author:
Recipe type: Salad
Cuisine: Mediterranean
Serves: 6
Ingredients
  • 2 - 3 Tomatoes, quartered
  • Artichokes, organic low sodium, halved
  • Olives, quartered ( I used our Olives from Spain fresh tasting no MSG )
  • Fresh Parsley, snipped
  • Dressing:
  • Garlic Infused Olive Oil 3 - 4 ounces
  • Serrano Honey Vinegar 2 ounce
Instructions
  1. Put prepared tomatoes, artichokes, olives and parsley in a large salad bowl.
  2. Mix Garlic Infused Olive Oil with Serrano Honey Vinegar whisk together to emulsify before drizzling on the salad.

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Mushroom Vegetable Medley Soup with Roasted Sweet Potato and Farro

 

 

 

 

 

5 from 1 reviews
Mushroom Vegetable Medley Soup with Roasted Sweet Potato and Farro
 
Clean and Healthy full of flavor, color, vitamins, fiber and texture. The roasted sweet potato adds to the comfort food list.
Author:
Recipe type: Soup
Ingredients
  • Mushroom Vegetable Medley Soup
  • ½ cup Farro prepared as directed, set aside
  • 1 cup roasted sweet potato (prepare ahead of time)
  • 2 Leeks, sliced thinly, remove the outer layer, use only the white sections
  • 1 cup Portobello mushrooms, diced in chunks
  • ½ cup Shitake mushrooms, sliced thinly
  • 2 TB UP Extra Virgin Olive Oil (Used Coratina EVOO)
  • 1 cup carrots, sliced or cubed
  • ½ cup broccoli florets, cut up small
  • ½ cup cauliflower florets, cut up small
  • ½ cup red cabbage, cut up small sections (save to last for serving)
  • 1 – 2 boxes organic vegetable or chicken broth unsalted
  • 1 - 2 TB Medici Italian Spice Blend (Local Spicery)
  • Fennel Fused Extra Virgin Olive Oil to drizzle on top for serving
Instructions
  1. Method:
  2. Cook and drain the Farro as directed, keep crunchy tender. Set aside.
  3. Mix the Extra Virgin Olive Oil in with the Medici Italian Spice Blend. Set aside for 5 minutes before using.
  4. Sauté leeks and mushrooms in the UP Extra Virgin Olive Oil & Medici Italian Spice mixture for about 4 minutes.
  5. Add the broth, stir well. Add the other vegetables excluding the red cabbage. Simmer at a low boil for about 6 minutes. Remove from heat keeping the vegetables tender crunchy. Do not overcook the vegetables.
  6. Serving: Add spoonful of roasted sweet potato and Farro into the soup bowl, then add a small spoonful of red cabbage on the top of each bowl served to keep the colors vibrant.
  7. Finally, drizzle the Fennel Fused Extra Virgin Olive Oil on top with a dash of Makai or Flower of the Ocean sea salt to finish.
  8. Option: You can use fresh kale leaves without stems instead or red cabbage. Add the fresh kale on top of the soup before serving.
 

Rainbow Red Cabbage Salad with Mango and Pistachios

 

 

 

 

 

5 from 1 reviews
Rainbow Red Cabbage Salad with Mango and Pistachios
 
Healthy Choices: full of flavor, color, fiber and texture. Per La Salute
Author:
Recipe type: Salad
Ingredients
  • Rainbow Red Cabbage Salad
  • 1 cup red cabbage, finely shredded
  • ½ cup carrots, shredded
  • ½ cup broccoli stems, shredded
  • 1 mango, diced (or apple)
  • Juice of 1 lime
  • 3 TB pistachios, walnuts or Macadamia nuts
  • Mix all ingredients together in a large bowl. Add the lime juice on top of salad.
  • Dressing:
  • ¼ cup Persian Lime Infused Extra Virgin Olive Oil
  • Less than a ¼ cup Suzanne’s Signature Blend Sicilian Lemon Coconut Balsamic
  • Add about ½ teaspoon of Makai Sea Salt.
  • Whisk them together well in a small bowl and drizzle on top of the Rainbow Red Cabbage Salad.
  • Options: Roasted Walnut Oil and Red Apple Balsamic using walnuts and apples in the salad
Instructions
  1. Mix all ingredients together in a large bowl. Add the lime juice on top of salad.
  2. Dressing:Whisk Olive Oil and Balsamic Vinegar together well in a small bowl and drizzle on top of the Rainbow Red Cabbage Salad.