Roasted Veggies with Fritatta and Arugula Salad for a Late Afternoon Lunch!
Posted by Shelly Perry (11/03/2010 @ 9:23 pm)
These roasted vegetables are the perfect dish for a sunny Autumn afternoon lunch.
Beautiful Donna, from Italy, made this light lunch for me and my BFF.
Roasted sweet potatoes, red peppers and zucchini with olive oil and salt and pepper in a 425 degree oven for about an hour is all it takes.
These were fantastic and tasted great with the mozzerella cheese fritatta with a hint of sauteed onion.
A light touch is the perfect ingredient.
Arugula salad with walnuts and dried cranberries is herb and berry freshness.
Eggs make a great light but protein and nutrient rich meal when you’re trying to eat light or stay on a tight budget.
Posted in: Food on a Budget, Healthy, Ingredients, Recipes
Tags: arugula, arugula salad, brunch, budget meal, dried cranberries, eggs, fritatta, healthy eating, healthy inexpensive meal, healthy meal, late lunch, mozzerella, mozzerella cheese fritatta, olive oil, red pepper, roasted vegetable, roasted veggies, sweet potatoes, walnuts, zucchini
Meatless Monday! Goat Cheese Purses in Pesto with Asparagus and Roasted Red Peppers and Arugula Salad
Posted by Shelly Perry (05/10/2010 @ 10:43 pm)
Lots of pesto and olive oil!
I sliced french bread and brushed it with olive oil and broiled for a few minutes to get crunchy, crusty goodness!
I also toasted some pine nuts and served them on the side to garnish everything!
Arugula dressed with fresh squeezed lemon and olive oil is simple, clean and delicious!
A great bottle of red wine and Brownies a la mode definitely make this a Meatless Monday to remember!
No one feels deprived. Not even the most serious of meat eaters.
Posted in: Green Living, Healthy, Ingredients
Tags: arugula, arugula salad, asparagus, David Bruce petite sirah, french bread, garlic, Goat Cheese Ravioli, lemon, Meatless Monday, olive oil, pesto, pine nuts, roasted red pepper, vegetarian, vegetarian meal, wine
Baby Arugula and Asparagus Salad with Lemony Tahini Dressing and Pine Nuts!
Posted by Shelly Perry (03/17/2010 @ 2:02 pm)
Lemony, garlicky, creamy, tahini dressing made this salad fantastic.
Baby arugula and lightly steamed asparagus was the perfect meal for a sunny day with promises of Spring!
I used the juice of 1 lemon to 2 tablespoons of sesame tahini plus 3 cloves of fresh garlic! To that I added 1 tablespoon of olive oil.
It was potent! and sooo delicious.
Another good thing about being a vegan is that the dog is never really interested in what I’m cooking.
Sammy was all about sunbathing today.
THE END!
Posted in: Green Living, Healthy, Ingredients, Recipes
Tags: arugula salad, asparagus, baby arugula, garlic, lemon, olive oil, pine nuts, Salad, tahini, vegan, vegan meal, vegan recipe, vegetarian
