This delectable appetizer is served every Christmas Eve at our house. It's best prepared the night before, so that the cheese has time to absorb the flavorful essence of the herbs.
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Place cheese in glass baking dish. Then place galic and basil on top of cheese.
When olive oil is very hot, pour over cheese, garlic and basil. This makes a searing sound, so don´t be alarmed.
Take fresh sprigs of rosemary and thyme, place on top of cheese.
Let come to room temp, spooning excess oil over top of cheese and herbs every so often, a turkey baster works perfectly. Refridgerate for several hours or over night. About an hour or two before you´re ready to serve let cheese come to room temp spooning oil over cheese.
Remove peppercorns and serve with sliced crusted bread or cracker, truly delicious.
1½ pound Farmer's Cheese
1 cup Virgin Olive Oil
2 Bay Leaves
6 Whole Peppercorns
3 Cloves Crushed Garlic
1 cup Coarsely Chopped Fresh Basil
1 Large Sprig Each Fresh Rosemary & Thyme
This is a fabulous dish. The fig vinegar is a wonderful compliment to the eggplant. Very simple to make, yet impressive - and of course delicious!
- Wash and slice eggplant into thin round slices and coat both sides with olive oil
- Place on hot grill. Baste with blasamic vinegar and cook for 2 to 3 minutes on each side until browned
- Transerfer immediately to serving dish from grill.
- PlaceThinly sliced mozzerella over hot eggplant then place a layer of thinly sliced tomatoes on top of eggplant/ mozzerella
- Sprinkle chopped basil leaves over the top and drizzle a little more olive oil over all
- Grind some sea salt overentire dish and serve at once
- Eggplant
- Organic Olive Oli
- Balsamic Vinegar with Figs
- Organic Tomatoes
- Fresh Mozzerella Cheese
- Fresh Basil
This is a wonderful side dish or can be easily turned into the main course by simply serving over a pound of cooked linguini. Serve with a loaf of crusty Italian bread - delicious!
- Steam or boil broccoli in a small amount of water.
- Heat olive oil and add garlic in large skillet until garlic begins to color.
- Add pepper flakes, cooked broccoli, salt & pepper.
- Sauté until heated through. Turn into a dish & cover with parmesan shavings.
- Large bunch broccoli trimmed into large florets with stems attached
- 3 Tbs olive oil
- 2 thinly sliced garlic cloves
- ¼ tsp pepper flakes
- ground sea salt & pepper
- parmesan, thinly shaved
Why not try something healthy and a little spicy?
This recipe is fun to make and eat with the whole family.
A quick, healthy bite that is quick to put together, and makes a great afternoon snack too.
- Place shells in tortilla warmer and heat in oven.
- Heat oil in skillet and saute´ onions and peppers for 2 to 3 minutes. Add the rice and beans, mix well. Cook until hot, stirring often.
- Place on warm tortilla and top with salsa and your favorite fixings.
- Roll up and EAT! Serves 5.
- 10 Organic Sprouted Grain 8 inch Tortilla Shells
- 2 Tb Organic Extra Virgin Olive Oil
- 1/2 cup Diced Onion
- 1/2 cup Diced Red Pepper
- 1 Can Organic Cajun Rice & Small Red Beans
- 1 Can Organic Refried Kidney Beans
- 1/2 Cup Organic Salsa
