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Ingredients
  • 6 large Portobello mushroom caps, stems and gills removed
  • 3 T. extra virgin olive oil
  • 6 oz. fresh or shredded mozzarella cheese
  • ½ pint grape tomatoes, washed, dried, and cut in half
  • ½ c. fresh or bottled pesto
  • Salt and pepper, to taste

Mediterranean – Inspired Stuffed Portobello Mushrooms

Here is a warm and satisfying twist on a classic Caprese salad. Fresh basil doesn’t hold up well to heat, so…

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  • 4 cups arugula, washed and dried
  • 4 oz. creamy blue cheese, like Saint Agur French Triple Cream, divided into small chunks
  • 2 ripe red or green pears, cored and cut into equal-size wedges
  • 2 T. olive oil
  • salt and pepper, to taste
  • 1 cup balsamic vinegar
  • 3 T. really good extra virgin olive oil

Roasted Pear with Creamy Blue Cheese Salad

This salad is another example of simple ingredients yielding outstanding results. When you combine the peppery taste of fresh arugula with…

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  • ¼ c. red wine vinegar
  • 2 t. dried oregano
  • 2. T. fresh basil, finely chopped
  • 1 clove fresh garlic, peeled and finely minced
  • 2 t. red onion, finely minced
  • 1 T. Dijon mustard
  • ½ c. extra virgin olive oil
  • salt and pepper, to taste
  • 2 large heads Romaine lettuce, washed, patted dry, and chopped into bite-sized pieces
  • 4 oz. feta cheese, cut into small, uniformly sized pieces
  • 8 oz can black olives, drained and roughly chopped
  • 1 pint grape tomatoes, washed and cut in half lengthwise
  • 1 large cucumber, peeled and sliced, then cut into quarters
  • ¼ red onion, finely chopped

Hearty Greek Salad

This beautiful salad tastes as good as it looks! Although you don’t have to spend the time arranging the toppings as…

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  • 3/4 c. full-fat, non-flavored Greek yogurt
  • 1 T. honey* or one very small pinch Stevia powder
  • 2 T. fresh lemon juice
  • 1 T. fresh lemon zest
  • Salt and freshly ground black pepper, to taste.
  • ½ small red onion, outer skin removed and cut into thin slices
  • 2 large heads fresh broccoli, tough stems removed, rinsed, and broken into florets
  • 6 slices bacon, cooked crispy and crumbled
  • ¼ c. fresh parsley, chopped
  • Salt and freshly ground black pepper, to taste
  • 1/3 c. toasted pumpkin seeds, unsalted

Broccoli Bacon Salad

Looking for a refreshing dish to bring to your next picnic or potluck? Try this chilled broccoli salad with a zesty…

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  • 3 blood oranges (or regular navel oranges), cut into thin slices with rind removed
  • 1 bulb fennel, washed, dried and thinly sliced, bottom and green leaves removed and discarded
  • 1 head Romaine or other leafy green lettuce
  • 1 t. fresh orange zest
  • 2 T. fresh orange juice
  • 1 t. fresh lemon zest
  • 1 T. fresh lemon juice
  • 1 t fresh lime juice
  • 1 T. fresh lime juice
  • ¼ cup rice wine vinegar
  • ½ cup really good extra virgin olive oil
  • 1 T. honey
  • 2 t. Dijon mustard
  • 1 clove garlic, finely minced
  • salt and pepper, to taste

Orange Fennel Salad with Citrus Vinaigrette

Orange and fennel is a classic combination that creates a wonderful flavor profile. Because these two flavors are so distinct, it…

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Ingredients
  • 4 large ripe tomatoes
  • 12 oz. fresh mozzarella, large ball
  • 1 large bunch fresh basil, washed and dried
  • 3 T. really good extra virgin olive oil.
  • 1 cup of balsamic vinegar
  • sea salt and fresh-cracked black pepper, to taste

Classic Caprese Salad with Balsamic Glaze

It’s hard to beat the classic flavor combination of fresh tomatoes, mozzarella, and basil. However, this version adds another dimension by…

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