Fresh Life Fam: Week of June 29th
July 5th 2020
CUCUMBER TOMATO SALAD!
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INGREDIENTS
Dill & Garlic Dressing:
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 1/2 teaspoons sugar
- 1 clove garlic, minced
- 1 tablespoon fresh dill, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- Freshly ground black pepper, to taste
Salad:
- 1 pound cherry or grape tomatoes, cut in half
- 1 pound cucumbers (approximately 2 large or 4 small), peeled & diced
- 1/2 cup Kalamata olives, drained, pitted, & chopped
- 1/2 cup feta cheese, crumbled
- 2 tablespoons fresh dill, chopped (for garnish)
INSTRUCTIONS
For the Dressing:
- In a medium bowl, whisk together the olive oil, vinegar, sugar, garlic, fresh minced dill, oregano, garlic powder, salt, and pepper until thoroughly blended. Alternatively, you may measure the ingredients into a jar, tighten the lid, and shake until incorporated, or blend together in a blender or mini food processor.
For the Salad:
- In a large bowl, combine the tomatoes, cucumbers, olives, and feta. Whisk or shake the dressing and pour over the top. Toss together until all of the ingredients are evenly coated.
- Cover the salad and refrigerate for at least 4 hours, removing from the refrigerator 30 minutes before serving. Stir well, garnish with dill, and serve with a slotted spoon to drain off any excess dressing.
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CRISPY GARLIC POTATO WEDGES
INGREDIENTS
- 6 large russet potatoes, rinsed
- 1/4 cup olive oil
- 1 tablespoon minced garlic, (or 3 teaspoons garlic powder)
- 1/2 teaspoon onion powder
- 2 teaspoons salt, (adjust to your tastes)
- 1 teaspoon paprika
- 1/2 teaspoon black cracked pepper
- 2/3 cup finely grated or shredded parmesan cheese, divided
- 2 tablespoons fresh chopped parsley
INSTRUCTIONS
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CARAMELIZED ORANGES DESSERT
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INGREDIENTS
- 6 oranges, large and sweet
- 1/2 cup (90g) granulated sugar
- 1/4 cup water
- 1 teaspoon ground cinnamon
- 2 tablespoons orange juice
INSTRUCTIONS
1. Peel oranges to flesh using a paring knife. Cut each segment away from white membranes so you are left with only the flesh of the oranges then slice oranges into â…“-inch-thick slices and set aside. Collect about 2 tablespoons of orange juice.
2. In a saucepan combine the water, orange juice and sugar. Bring to a boil over medium heat and allow the caramel to color a bit—about 5-10 minutes. Meanwhile, arrange the oranges slices on plates and sprinkle with ground cinnamon.
3. When the dry caramel is ready, drizzle over orange slices and allow to cool a bit before serving.
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Oranges are a good source of several vitamins and minerals, especially vitamin C, thiamine, folate, and potassium.
- Vitamin C: Oranges are an excellent source of vitamin C. One large orange provides over 100% of the RDI
- Thiamine: One of the B vitamins, also called vitamin B1, thiamine is found in a wide variety of foods.
- Folate: Also known as vitamin B9 or folic acid, folate has many essential functions and is found in many plant foods.
- Potassium: Oranges are a good source of potassium. High intake of potassium can lower blood pressure in people who already have high levels and may reduce your risk of heart disease
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