Tag: Peppers

Mediterranean Salad

Ingredients

Salad Marinade

  • 1/4 Cup Organic Extra Virgin Olive Olive Oil
  • 1 1/2 Lemon – Juiced
  • 1 Garlic Clove – Grated or 1 Tsp Minced Garlic
  • 1 1/2 Tsp Dried Oregano
  • 1 Tbs Balsamic Vinaigrette Glaze
  • 1 Tsp Red Wine Vinegar
  • Salt and Black Pepper – Pinch

Salad Ingredients

  • 8 Oz Romaine Leaf – Chopped
  • 8 Oz Green Leaf Lettuce – Chopped
  • 1 1/2 Cups Fontina Cheese – Shredded
  • 15.5 Oz Chick Peas – Drained and Husks Removed
  • 6 Oz Salami – Chopped
  • 6 Oz Jarred Artichoke Heart Quarters Marinated- Chopped
  • 4.3 Oz Jarred Sweet Pepper Drops – Drained
  • 1 Cup Cherry Tomatoes – Halved
  • 1 Cup Fontina Cheese – Freshly Shredded

Directions

  1. Mix together all of the marinade ingredients with a whisk and set aside.
  2. Drain the chick peas in a colander and rinse under cold water.
  3. Using your fingers, peel off the “husks” on the chick peas until they are all removed. It’s annoying and takes time, but worth it for the taste.
  4. Add 1 Cup of the shredded Fontina and the rest of the salad ingredients, including the chick peas, into a large bowl and 3/4 of the and mix well.
  5. Add the salad marinade and mix well again.
  6. Plate the salad and top with the remaining fontina cheese.
  7. Serve and enjoy!!

Breakfast Casserole

Ingredients

  • 20oz Hashbrowns
  • 9oz Breakfast Sausage – cooked
  • 10oz Rotel – drained
  • 2 Cups Cheddar Cheese – shredded
  • 1 Green Pepper – finely diced
  • 1/2 Medium Onion – finely diced
  • 10 Eggs
  • 1/2 Cup Milk
  • 2 Tsp Ground Black Pepper
  • 1 Tsp Salt
  • 1 Tsp Paprika

Directions

  1. Pre-heat your oven to 350 degrees F.
  2. In a 9 x 13 baking dish or an enameled cast iron casserole dish mix the hashbrowns, sausage, rotel, green pepper, onion, spices, and 1 1/2 cups of the shredded cheese.
  3. In a large bowl, beat the eggs and the milk.
  4. Pour the eggs over the casserole mix and ensure that you pour over top of the entire dish.
  5. Top with the remaining 1/2 cup cheese.
  6. Bake uncovered in the oven between 40 and 50 minutes, pending your oven.
  7. Remove the casserole and let cool for 5 to 10 minutes before serving.
  8. Store the leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat in the microwave.