Sunday, August 25, 2013

Basil-Balsamic Sliced Tomato Salad

This is one of my favorite ways to serve fresh, ripe tomatoes when they're in season.

This recipe is so simple, but so delicious and healthy!


2 or 3 medium-to-large fresh tomatoes, sliced 1/4-inch thick
1 to 2 tablespoons fresh basil leaves, to taste, shredded or coarsely chopped
Extra virgin olive oil for drizzling
Balsamic vinegar for drizzling
Salt and freshly ground black pepper to taste

Arrange the tomato slices on a serving platter.

Sprinkle with salt and pepper to taste, and then drizzle lightly with the olive oil and the vinegar.

Sprinkle the basil evenly over the dressed tomatoes, and serve.

-- 3-6 servings

Saturday, August 17, 2013

Lemon-Balsamic Arugula Salad with Pine Nuts

This salad is quite simple, but loaded with flavor and nutrition.

Enjoy it as an accompaniment to a Mediterranean-style meal, or just serve with some bread and maybe a cup of soup for a light lunch or supper.


2 tablespoons pine nuts
4 to 6 ounces fresh baby arugula
3 to 4 tablespoons Lemon-Balsamic Vinaigrette

Toast the pine nuts in a dry skillet over low to medium-low heat for few minutes until lightly golden. Remove from heat and set aside.

Place the arugula in a large bowl. Add the vinaigrette to the arugula, tossing well. Use only enough dressing to lightly coat all of the greens.

Sprinkle with the pine nuts, and serve.

-- 4 servings

Saturday, August 10, 2013

Scrambled Egg Breakfast Pitas with Zucchini and Peppers

While great for breakfast or brunch, these egg and veggie pita sandwiches also work well for lunch or a light supper.

Serve alone, or add a salad for a satisfying, well balanced meal.


6 large eggs, or equivalent in egg substitute
2 tablespoons milk
1 tablespoon extra virgin olive oil
1 small zucchini (approx. 6 ounces), quartered lengthwise and cut crosswise into 1/4-inch-thick wedges
1/2 medium red bell pepper, seeded and cut lengthwise into julienne slices, and slices cut crosswise into thirds
2 large (6- or 7-inch) pitas (preferably whole wheat)
Salt and freshly ground black pepper to taste

In a small bowl, whisk together the eggs, and milk, along with salt and pepper to taste. Set aside.

In a medium skillet, heat the olive oil over medium to medium-high heat. Add the zucchini and peppers, along with additional salt and pepper to taste. Saute until the vegetables are cooked through.

Add the egg mixture and cook over medium heat, stirring frequently, until eggs are cooked through.

Meanwhile, cut the pitas in half crosswise, and toast them lightly in a dry skillet or grill pan over medium to medium-low heat.

Fill the toasted pitas evenly with the egg mixture, and serve.

-- 4 servings

Saturday, August 3, 2013

Balsamic Mixed Green Salad with Mock Chicken Strips

There are many brands and varieties of mock chicken strips and tenders available in most large supermarkets these days that work great in a vegetarian main-dish salad.

This is one of my favorite combinations.


2 portions mock chicken strips (breaded or unbreaded, as desired)
4 to 6 ounces (4 to 6 cups) mixed salad greens (e.g., spring mix, field greens, or your favorite mixture)
1 large fresh tomato, or two smaller tomatoes, diced
4 to 5 thin slices of cucumber, cut in half to make bite-size half-moons
2 to 3 tablespoons black olives, pitted and sliced
4 to 6 tablespoons Honey-Balsamic Vinaigrette or Honey-Dijon Balsamic Vinaigrette (or your favorite prepared balsamic vinaigrette)

If the "chicken" requires cooking (as is true for most varieties), cook according to package directions. Set aside.

Place the salad greens in a large bowl along with the tomato, cucumber, and olives. Add the dressing to the salad greens, tossing well. Use only enough dressing to lightly coat all of the greens with the dressing.

Transfer the greens to individual serving dishes. Arrange the "chicken" evenly atop each salad.

Serve immediately.

-- 2-4 servings