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Fresh Life Fam: Week of June 8th

July 5th 2020
GRILLED ITALIAN
CAPRESE PANINI
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INGREDIENTS
  • 1 cup loosely packed basil
  • 4 garlic cloves
  • 1/4 cup Parmesan cheese
  • 1/4 cup + 2 Tbsp extra-virgin olive oil
  • 1/4 tsp kosher salt or to taste
  • 1/8 tsp ground black pepper or to taste
  • 4 large or 6 medium-sized ripe tomatoes sliced into 1/4" slices
  • 4 sandwich rolls
  • 8 ounces fresh mozzarella sliced or coarsely grated
  • salt pepper, olive oil

INSTRUCTIONS
To make the pesto, pulse the basil, garlic, Parmesan, 1/4 cup olive oil, salt and pepper in the bowl of a food processor fitted with a blade until smooth. Alternatively, to make this recipe super-simple and fast, use your favorite store bought pesto

Heat a grill pan over medium high heat and brush with 1 Tbsp olive oil Add the tomato slices and grill for a couple minutes on each side, until softened.

Slice the rolls in half and spread a thick layer of pesto on the top half of each roll and arrange the cheese on the bottom half.
Layer the grilled tomatoes on top and finish with the top half of each sandwich roll.

Brush the tops and bottoms of each rolls with the final 1 Tbsp olive oil and place back on the grill pan.

Press lightly and cook for 5 minutes. Carefully flip with a metal spatula and lightly press again.

Cook for another 3 minutes or until the cheese is melted.

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BALSAMIC HONEY GLAZED RAINBOW CARROTS
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INGREDIENTS
  • 1 lb rainbow carrots, cut in half and sliced
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon black pepper
  • Coarse salt for sprinkling
  • Parsley, diced, for garnish

INSTRUCTIONS
  1. Preheat oven to 400°F. Grease a baking dish and set aside.
  2. In a small bowl, whisk together the olive oil, balsamic vinegar, honey sea salt, and black pepper in a bowl until fully combined.
  3. Toss the carrots and the honey mixture together in a large bowl until evenly coated.
  4. Place coated carrots in to the prepared baking dish.
  5. Roast for about 30-35 minutes until carrots are tender (but not mushy!)
  6. Cool for 5 minutes. Top with a sprinkling of coarse salt and parsley to serve.
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    NO BAKE MANGO CHEESECAKE MOUSSE JARS

    INGREDIENTS
    • 100 grams Heavy Cream
    • 1 cup Mango Puree
    • 225 grams Cream Cheese (at room temperature)
    • 1/4 cup Caster Sugar (+ 2 tablespoons)
    • 1 teaspoon Vanilla Extract
    • 1 cup Granola
    • 2 1/2 tablespoons Butter, melted
    • Chopped mangoes and other fruits for topping

    INSTRUCTIONS
    1. Add heavy cream to the bowl of the Stand Mixer with the whisk attachment and beat on medium high speed till you achieve soft peaks. If you don’t have a stand mixer, feel free to use a hand mixer.
    2. Once the cream reaches soft peaks, add mango puree, cream cheese, 1/4 cup caster sugar and vanilla extract. Whisk for a minute or so till combined well.
    3. Pulse the granola a few times in a food processor till it resembles bread crumbs. Add butter and two tablespoons sugar to this and combine. Set aside.
    4. To assemble the jars, divide the granola mixture into 6 jars. Use the back of a spoon to press the granola mixture evenly in the jars. Pipe the cheesecake mixture into each jar, equally divided. Refrigerate for at least 2 hours. Top with chopped mangoes and other fruits just before serving.
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    Consumption of tomatoes and tomato-based products has been linked to improved skin health and a lower risk of heart disease and cancer.

    Categories: #Healthy Lifestyle
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