I am still recovering from my whirlwind trip to San Francisco. So, I figured I'd get back into the swing of things with a great healthy recipe I recently tried. Great for getting back in shape for beach wear season! BTW...Tiffany - when is that post coming?? I need to purchase fabulous beach/swim wear for when I go to the beach in June.
Goat Cheese Salad:Ingredients:
- Spring salad/spinach salad
- Short log of herb goat cheese
- Almonds, pistachios or pine nuts, chopped
- Red seedless grapes, halved
- Freshly ground black pepper
Instructions:
- Roll 6 1-inch pieces of goat cheese into a ball
- Lay out nuts and role goat cheese to coat
- Serve goat cheese topping over salad with halved grapes, top with black pepper and your favorite balsamic vinaigrette.
Tomato Basic Soup:We got this recipe from
Food Network, however we modified to the recipe below:
Ingredients:
- 1 (14 oz.) can chopped tomatoes
- 3/4 cup extra virgin olive oil
- Salt and freshly ground black pepper
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/4 cup chopped fresh basil leaves or 2 tablespoons dried basil
- 2 tablespoons butter
Instructions:
- Preheat oven to 450 degrees
- Strain the chopped canned tomatoes, reserving the juices in a bowl, and spread onto a baking sheet, season with salt and pepper, drizzle with 1/4 cup of the olive oil and roast until caramelized (about 10 - 15 minutes)
- While tomatoes are roasting... in a saucepan, heat remaining olive oil over medium-low heat. Add the onion and garlic, cook until softened (about 10 minutes)
- Add the roasted chopped caned tomatoes, reserved tomato juices, chicken broth, and butter. SImmer until vegetables are very tender (about 15 minutes)
- Add basil
- Pour mixture into a blender and puree allowing for some steam to escape from the top. Serve immediately.
Enjoy!
Lauren
