olive oil

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I Hate Kale … There I Said It!

I know, right! This is a very bad statement especially coming from an advocate for green living. But, truth be told, I have tried to develop a loving relationship with the nutrient dense Brassica oleracea. I have eaten it raw, sauted, in soups and stews, juiced, in smoothies, braised and bruised, all to know avail. I still hate kale. It’s just simply a fact in my green living life. Until one day when I had a house guest staying with...

Prosciutto, Spinach and Three Cheese Pizza

When I was doing my weekly shopping at Earth Fare this week I had a little wiggle room in my budget to visit the charcuterie case. This made me a happy girl! I first fell in love with charcuterie while I was in Italy quite a few years ago. While in Italy, there was nothing better than walking to the local butcher choosing a few meats (my choices were always prosciutto and mortadella), after the butcher I would stop at...

Mung Bean Curry, Simply Delish!

If you read my post MySuccessful Lal Masoor Dal you know that I have been dabbling in Indian cuisine. I love to dabble especially when it comes to international dishes! I love the history, the cultures and the simplistic applications used by its people. It just fascinates me. Today I’m going to share a recipe for Mung Bean Curry. Just a little history about Mung Beans, they have been dubbed as the “Food of the Gods” due to their nutritious...

My Successful Lal Masoor Dal (Indian Red Lentils)

Lal Masoor Dal is a mainstay of Indian, Pakistani, and Bangladeshi cuisine. There are many variations of Dal using chickpeas, yellow pigeon peas, mung beans, red lentils and kidney beans.    Dals are usually served over rice or with a side of flatbread. To tell you the truth, I could have skipped the rice and ate this Dal all by itself. I am sooo glad I tried it again and would have been very sad to have missed this wonderful...

Pasta Salad with Uncured Pepperoni

Ingredients: 2 cups gemelli (or other short pasta), preferably organic 100% semolina or whole grain  2 cups chopped organic spinach 1 cup organic grape tomatoes (halved) 4 ounces fresh mozzarella, cut into pieces 2 ounces uncured pepperoni, cut into pieces 3 tablespoons pure olive oil 1 tablespoon white wine vinegar sea salt and cracked black pepper Directions: Cook pasta according to the package directions; drain and rinse under cold water. Toss in a large bowl with the spinach, grape tomatoes,...