Posts Tagged ‘whole foods recipes’
Grilled Provolone Sandwich with Oregano and Tomato
Posted by: EatFree
May 6th, 2012 >> Uncategorized
This is a a variation of a traditional grilled cheese sandwich. The combination of the provolone, oregano, and tomato work wonderfully-just make sure to purchase a mild provolone cheese so as to not overpower the flavor of the oregano.
Ingredients:
- 6 slices of sprouted grain bread
- 3 teaspoons canola oil
- 3 thick slices of mild provolone cheese
- 1.5 teaspoons dried oregano
- 3 large slices of tomato
Directions:
- Heat up grill pan. Brush each slice of bread with 1/2 teaspoon of canola oil. Add provolone cheese and then sprinkle 1/2 teaspoon of oregano (crush between palms) on top of cheese. Top with tomato and then another slice of bread.
- Place oiled side of bread down on heated grill. Toast on both sides until golden brown and cheese is melted. Enjoy!
Warm Spinach Salad with Soy Bacon, Apple, and Chili
Posted by: EatFree
April 30th, 2012 >> Uncategorized
This warm spinach salad has all the four major flavors-spicy, sweet, tart, and salty. The warm apple mixture is poured over the fresh baby spinach leaves, making them wilt just the right amount. If you are vegan, simply replace the butter with canola oil and if you don’t care for soy bacon, substitute with lean organic turkey bacon. Some crumbled blue cheese wouldn’t be a bad touch here either!
Ingredients:
- 14 bacon strips, cooked and crisped
- 1 tablespoon unsalted organic butter
- 1 Granny Smith apple, diced
- 1 fresno chili, diced
- Salt to taste
- 2 tablespoons raw muscavado sugar
- Dash of fresh nutmeg
- 9 ounces of fresh baby spinach
Directions:
- Heat butter. Add apples, chili, and salt. Cook on medium low until apples are still firm yet slightly softened. Stir frequently.
- Stir in sugar and nutmeg. Stir for 30 seconds or until slightly thickened. Pour warm mixture over fresh spinach. Top with crisp bacon (and blue cheese crumbles if desired) and enjoy!
Although this is a great winter soup, it’s also nice during the cooler parts of spring when you’re eagerly waiting the warm summer months. This recipe is a riff on beef barley soup with the mushrooms replacing the beef in this case. The mushrooms do justice in adding a nice meatiness, both texturally and flavor-wise, to the dish. The variety of mushrooms I used here consisted of dried porcinis, chanterelles, oysters, shitakes, and portabellas. While fresh is always best, it’s not always easy to find these more gourmet mushrooms fresh so I opted for the dried here.
Ingredients:
- 2 tablespoons vegetable oil
- 1 small red onion, diced
- 1 tablespoon garlic, minced
- 2 teaspoons dried thyme
- salt and pepper to taste
- 1 teaspoon smoked paprika
- 1 dried bay leaf
- 4 cups low-sodium vegetable broth
- 1 cup barley
- 2 cups dried mushrooms, rinsed
- 1 teaspoon dried rosemary
Directions:
- Heat oil. Add onions and sweat for 4 to 5 minutes. Stir frequently. Add garlic and cook on medium low for about 30 seconds. Add in thyme, salt, pepper, paprika, and bay leaf. Cook on low for 20 seconds or so. Add in broth, barley, 2 cups of water, and mushrooms. Bring to a boil and then simmer covered for 50 to 60 minutes or until barley is tender and cooked.
- If soup needs more liquid, add some water to your liking. (I like this soup more on the stew side, so I kept it to 6 cups of liquid). Add in rosemary 5 minutes before the end of cooking time. Ladle into bowls and enjoy!
