Tuscan White Bean Salad with Lemon Basil Vinaigrette

Summer is around the corner, but honey if you live in Georgia, it is already here sitting on our backs like a monkey. LOL. In the Summer time my go to is salad. I love to use vegetables and fruits that are in season to make super flavorful and refreshing salads. This salad here is excellent anytime of the year. What makes it special to me is the champagne citrus vinaigrette, it gives the salad this wonderful burst of summer in your mouth. I am one to take my salad seriously. It’s not just putting raw vegetables and fruit in a bowl. Allow yourself  to get wild with salads this summer, roast, sauté, grill bake your ingredients and add them to arugula, wild kale, Napa cabbage, just get creative and add lots of color, EAT THE RAINBOW! Salad is a great way to do this. I hope you enjoy this recipe just as I have. Remember, to Set the Table with Love.

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Tuscan White Bean Salad with a Lemon Basil Vinaigrette

Tuscan White Bean Salad w/ Lemon Basil vinaigrette
2 cans white beans
1 1/2 tbsp Tuscan season blend
1/2 tsp sea salt
2 tbsp olive oil
1/4 cup onions, med, chopped
1 medium red bell pepper, med. chopped
1/4 cup chopped red onions
1 garlic clove
5 small artichoke heart , cut in fours
1/2 cup black olives,small
3 tbsp parmesan grated cheese
1 tbsp dried basil
1/2 tsp capers
4 shaved pieces of parmesan for garnish
1 boiled egg cut in quarters as garnish,
optional

Lemon Basil Vinaigrette
1/2 cup basil leaves, packed
1 clove garlic, smashed
1/2 tsp sea salt
dash of cracked black pepper
2 tbsp fresh lemon juice
1/8 tsp lemon zest
2 1/2 tbsp. organic honey
1 tbsp citrus champagne vinegar
1/4 cup extra-virgin olive oil

Instructions:

1. In large skillet add 1 1/2 tbsp of olive oil, saute the onions, peppers,
beans. Sprinkle everything with 1 tsp of Tuscan season blend and
1/2 tsp of sea salt , cook for about 3-4 minutes on medium heat.
2. Add garlic and cook for about 2 minutes until the garlic is soft. Set
everything aside in a larger salad bowl.
3. Add to the bowl the quartered artichoke hearts, black olives,
capers, red onions, 3 tbsp of grated parmesan cheese, dried basil and
the remainder of the Tuscan season blend. Set aside and make the
vinaigrette.

Vinaigrette
1. In a food processor, process the basil, garlic, salt, black pepper and
lemon juice vinegar and zest, until smooth. As the food processor is
running, slowly add the oil. Blend until combined.
2. Drizzle vinaigrette onto the white bean salad and gently toss until
all ingredients are combined. Do this to taste. I like to start off with a
small amount of dressing for the salad and add more, as needed. Or you
can leave the dressing out and serve it with the salad on the side.
3. Place the shaved pieces of parmesan on top and quartered boil eggs and add to the salad.

 

Mother’s Day Breakfast ~ Mini Frittatas

I am so excited about Mother’s Day! I hope you are thinking of ways to encourage the beautiful Mother’s in your life that has birth you physically, spiritually and both. I have a few recipes today I want to share with you that will make this Mother’s Day very special. It’s not too late and these recipes are super simple and Yum Yum approved. Enjoy them and make sure to Set the Table with Love. Happy Mother’s Day. 🙂

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Italian Cheese Frittatas

Five Cheese Italian Muffin Frittatas

Ingredients:

2 1/2 tbsp. of olive oil ( 1 tbsp for greasing the
pan and the remainder for sautéing vegetables)

1 medium onion diced, medium

1 medium red bell pepper, diced
the same size as the onions

1 garlic clove, diced, small

8 large eggs

1 tsp of sea salt

1/2 tsp. of black pepper

1 tbsp. of Italian dried seasoning

4 ounces Sargento Five cheese blend,or your favorite blend

12 cherry tomatoes, sliced in half, to top frittatas

1 ounce of parmesan cheese to

garnish frittatas

Directions:

1. Preheat the oven to 350. Grease a 12 cup muffin pan with olive
oil, set aside.
2. Heat olive oil in a saute’ pan. Add diced onions, peppers, and
garlic. Cook until onions are transparent, not caramelized.
3.Whisk eggs, salt, black pepper, basil together in a bowl. Mix
cooked ( make sure they are cooled, are you will have scrambled eggs) vegetables and cheese into egg mixture. Spoon about 1/4
cup mixture into each muffin cup. You want the mixture to go
about halfway up the muffin pan cups.
4. Add 2 sliced cherry tomatoes on top of each frittata.
5. Bake in the preheated oven until frittatas are set in the middle
and lightly browned, about 20 minutes.
6. Once cooked you can garnish each one with parmesan cheese.
~ If you have an issue with diary, you can leave the cheese out or
use your favorite vegan blend.

Since this is Mother’s Day add some, fruit, a card and her favorite flower and your golden.

 

 

 

 

Gluten free Vegetarian Cauliflower Veggie Pizza

I keep hearing my friends say they have gluten intolerance, so I wanted to share this enhanced version of my Cauliflower Veggie Pizza sticks. This recipe will make you feel like you are not missing the bread and also Cauliflower is a low carb veggie. Yay Me!!

Gluten Free Vegetarian Cauliflower Veggie Pizza Gluten Free Vegetarian Cauliflower Veggie Pizza

Ingredients:

Pizza Crust

1 1/2 cups grated cauliflower

1 teaspoon olive oil

1 cloves garlic, grated or minced

1 large egg, lightly beaten

4 1/2 oz white sharp cheddar, freshly grated and divided

1/2 cup parmesan cheese, 1/4 cup for topping

1 teaspoon dried Italian herb seasoning, divided

sea salt

pepper

Ingredients:

For Sautéed Veggies

11/2 teaspoon olive oil

1 cup zucchini, chopped, small

1 cup yellow squash, chopped, small

1/2 cup red bell pepper, chopped, small

1/4 cup grated parmesan for garnish

freshly chopped basil for garnish

Directions:

Preheat the oven to 350F.
Grate the cauliflower, using a cheese grater or a food processor. Put the grated cauliflower onto two pieces of parchment paper on a cookie sheet. Place in the oven and roast for about 7-10 minutes, spread it out so it doesn’t steam.  Add the roasted cauliflower into a large bowl.  Keep the oven on and remove all the cauliflower from the sheet and spray the sheet with the olive oil and set aside.

Add the garlic, egg, 4 oz of the cheese, 1/2 cup of the vegetarian  parmesan cheese (Belgioioso, sells a vegetarian parmesan) 1/2 teaspoon of the dried Italian herb seasoning (reserving 1/2 teaspoon for topping later), and a pinch of sea salt and pepper. Stir to combine and then spread on a sheet pan forming it into a pizza crust.

Bake until set and starting to turn golden, about 25- 30 minutes.

Preheat the broiler. Cut the crust into sticks. Slightly separate the pieces and sprinkle the remaining cheese on top along with the remaining 1/2 teaspoon dried Italian herb seasoning. Broil a minute or two, until the cheese is melted and golden in spots. Add sautéed veggies and more parmesan cheese if you like. Serve hot or warm.

Directions for Veggies: Add oil to a pan on medium heat and sauté the veggies until slightly tender, top on your pizza crust with garnishes.

Enjoy and Set the Table with Love!