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NEWS & EVENTS
Caprese Salad and Roasted Beets
3 vine ripe tomatoes, 1/4 inch thick slices
1 pound fresh mozzarella, 1/2 inch thick slices
20-30 fresh basil leaves
Extra virgin olive oil
Layer alternating slices of tomatoes and mozzarella, adding a basil leafed between each on a large shallow platter. Drizzle the salad with extra virgin olive oil and balsamic vinegar. Season to taste with salt and pepper.
Sweet Roasted Beets and Sauté’ Greens
Oven temp 425 degrees, 20 minutes. Serves 4
8-10 small beets, similar size with tops
3 tablespoons Olive oil
Remove the tops and scrub the beets. Do not peel the fresh beets. Slice ½ inch. Place in a bowl and add olive oil until covered. On a greased cookie sheet, place the beets, but do not overlap. Roast for 20 minutes or until done. Check with a fork.
2 Tablespoons olive oil
2 Tablespoons minced garlic
Salt and pepper to taste
Wash the greens until clean with warm water. Remove the stem. In a large skillet, add olive oil, and sauté’ chopped onions. When the onions are transparent, add garlic for 1 minute. Fold in the greens and cook 2-3 minutes until wilted. Season with pepper and salt to taste.
On a platter, arrange the beets overlapping the beets on the outside of platter. Add the greens in the center. Top the greens with sour cream or feta cheese.