Healthy Food . . . Fresh Ingredients . . . Easy Recipes . . . & Musings from France
Find links to the Menu of the Week.
The feta I used for these is Greek: little cubes that come in a glass jar covered in olive oil. They will not melt like other cheese, but stay whole and get lightly browned. Tuna and Feta Tarts 3 oz (90gr) canned tuna 2 tbs Greek or plain yogurt 2 tbs black olive tapenade (or … Continue reading…
Sautéed Spinach with Shallots 1 bunch spinach – or 6 – 8 oz (200 gr) fresh spinach 2 shallots1 tsp dried thyme2 tbs good olive oil1 tbs Balsamic vinegar 1 tsp brown sugar salt – sea salt is nice, and pepper Wash and stem spinach if needed. Drain in a colander. If you don't feel … Continue reading…
Italian Pork Chops Just a few ingredients simmered together to produce moist, tender pork chops. The lemon adds a fresh taste to the tomatoes. Grate the lemon before cutting, using a lemon zester or the fine wholes on a grater. 2 – 4 pork chops, depending on size, 12oz (350gr) total weight 1 tbs olive … Continue reading…
This is from last weeks menu – but I didn't get it posted earlier and I wanted you to see the pretty, yellow chicken I got from our farmer neighbor for letting his cows graze in our pasture. This slow braising was perfect for it – and it's a traditional French recipe! Chicken with Rice … Continue reading…
Tomato Flan with Avocado These simple flans have the look and consistency of a soufflé without the work. Combine them with a sliced avocado and a bit of creamy dressing for a colorful first course. 3 eggs1/2 cup (160ml) tomato sauce (save the rest for Thursday)3 tbs Greek yogurt or plain yogurt or crème fraiche1/2 … Continue reading…
This is such a colorful risotto, it makes me happy just to have it on the table! I used both red and green peppers, and black olives. The turkey was cutlets, sliced thin, but a small piece of turkey tenderloin would work as well. Turkey and Pepper Risotto 3/4 cup Arborio rice (or other rice … Continue reading…
Delicious and easy – minor assembly required. I use quick cooking polenta, it takes about 10 minutes. It can be made ahead and refrigerated. I use whole Spanish Pimientos. If you can’t get them substitute pimentos or roasted red peppers. Polenta Cakes with Chevre and Pimiento goat cheese, log, 3oz, 100gr (2 1/5 – 3″, … Continue reading…