Shakin & Bakin Foodie Blog

Every year we plant a garden in our backyard and grow a lot of our own veggies, fruits and herbs. One of the things that we can grow really well is cauliflower and I'm always looking for new recipes that utilize fresh cauliflower from our garden.

Today's recipe is one that I've been using for years and was passed down to me from my mother. It happens to be one of my husband's favorite recipes. You'll only need a few basic ingredients to make it.

Creamed Cauliflower Recipe

1 medium head of cauliflower
3 tbsp. butter
2 tbsp. all purpose flour
2 cup milk
salt and ground black pepper to taste

Washing cauliflower under cold running water removing the leaves and debris. Use a paring knife to shop it up into more manageable pieces and use the knife to remove any bad spots. Break up the florets and toss them into a colander. Rinse again under cold water, set aside.

Bring water to a full boil in a large cooking pot. Toss the florets into the boiling water and boil until fork tender. Remove from heat, drain water, set aside.

In a large saucepan melt the butter over medium heat. Stir in the all-purpose flour. Slowly add in the milk, salt and ground black pepper. You will need to stir the mixture almost constantly to prevent the milk from scorching. Cook over medium heat until mixture has thickened. Remove from heat.

Place the cooked cauliflower into a serving bowl. Pour the milk mixture over the top. Use a spoon to gently stir everything together or until florets are coated in the butter & milk mixture. Serve immediately.

If you have any leftovers you'll want to let them cool. Place into a bowl with a lid and refrigerate for up to 3 days. Reheat in the microwave before serving.

I admit...I'm not a big fan of cooked broccoli (love snacking on it raw), but when it comes to being cooked...well, I'm picky about it. Today's guest post recipe is courtesy of The Cocoa Exchange and looks like one that I might enjoy, especially since I'm a big fan of tomatoes. You'll only need 5 ingredients to make this recipe, so it's perfect for those who are learning how to cook.

Sautéed Broccoli Rabe and Tomatoes Recipe

2 Tbsp. olive oil
2 tsp. Pod & Bean™ Burger Seasoning
1 bunch Broccoli Rabe, coarsely chopped
1/2 cup sun-dried tomatoes, sliced thin
1/4 cup parmesan cheese, shredded

In a large sauté pan over medium heat, add olive oil and Pod & Bean™ Burger Seasoning. Add coarsely chopped broccoli rabe and sun-dried tomatoes and toss well. Cook for 5-6 minutes or until tender. Top with shredded parmesan cheese.

How many of you enjoy eating beets? I know I do! Seriously, I enjoy eating them and probably prepare them once every 2 weeks for the family to enjoy. One of my favorites is Harvard Beets which my mother taught me how to make several years ago.

Today we have a guest post recipe that's courtesy of The Cocoa Exchange. You'll only need a handful of ingredients to make the recipe. They look delicious and I can't wait to try them.

Roasted Beets with Feta Recipe

4 medium beets, peeled
1 Tbsp. olive oil
4 scallions, sliced thin
1/4 cup Pod & Bean™ Fig Balsamic Vinaigrette
1/2 cup feta cheese, crumbled

Peel 4 medium beets and cut into ½ inch pieces. Toss with 1 tablespoon olive oil and spread on a baking sheet.

Roast at 450° F, until tender, or approximately 35 minutes.

Transfer beets to a bowl and toss with Pod & Bean™ Fig Balsamic Vinaigrette and chopped scallions. Top with crumbled feta. Serve immediately.

I love eating green beans, but my husband...not-so-much. When I prepare them, I always have to doctor them up with all kinds of spices & herbs before he'll eat them. I like mine on the "sweet" side and he prefers them spicy with a little bit of a kick.

Today's guest post recipe is courtesy of The Cocoa Exchange. You'll only need 5 ingredients to make their recipe.

Curry Green Beans Recipe

1 lb. green beans, stems removed
2 cups low sodium chicken broth or water
2 Tbsp. Pod & Bean™ Curry Seasoning Blend
2 shallots, sliced thin
2 Tbsp. butter

Place green beans, broth and 1 Tbsp. Pod & Bean™ Curry Seasoning Blend in large sauté pan on medium high heat. Bring to boiling, reduce heat and cook for 5-7 minutes or until tender. Drain beans, reserving ¼ cup of broth.

Return pan to heat and add butter and shallots and cook for 2-3 minutes or until shallots are translucent. Add green beans and 1 Tbsp. Pod & Bean™ Curry Seasoning Blend. Toss together and sauté for 3-4 minutes. If beans become too dry, add small amounts of the reserved broth.

Today's guest-post recipe is a complete twist on your classic mashed potatoes. The recipe is courtesy of Terra's Kitchen and will make 6 servings.

Sweet Strawberry Mashed Potatoes Recipe

3 pounds potatoes, peeled and quartered
1 teaspoon kosher salt, plus more for sprinkling
1/2 cup heavy cream
1/4 cup (1/2 stick) unsalted butter
1 tablespoon chopped white chocolate
Freshly ground black pepper
1/2 cup strawberries, stemmed and chopped
1 tablespoon fresh thyme leaves

Cook the potatoes: Put the potatoes in a large pot and cover with cold water. Add the 1 teaspoon salt to the water and bring to a boil. Lower the heat and simmer, covered, for 15 to 20 minutes, until the potatoes can be easily pierced with a fork.

Heat the Liquid: In a small saucepan, heat the cream and butter just until the butter has melted.

Mash Potatoes: Drain the potatoes and return them to the pot. Add the hot cream mixture and the white chocolate. Using a potato masher, mash the potato mixture to your desired consistency. Salt and pepper to taste. Stir in the strawberries and thyme. Serve immediately.

To celebrate chocolate’s global influence on our American culture, a story of connection that brings people together, spanning time and place, AMERICAN HERITAGE® Chocolate invites you to try their Chocolate and Balsamic Glazed Roasted Vegetables Recipe.

The brand’s unique flavor profile makes it a joy to explore new ideas! Like the complexity of a fine wine, a bite of AMERICAN HERITAGE® Chocolate reveals layers of taste. That should be no surprise. The mildly spicy and slightly sweet recipe is flavoured with a blend of 11 spices and ingredients available during the 18th century that range from the heat of chili peppers, to the warmth of vanilla, to the freshness of orange peel. Yield: 6 Servings, as a side dish.

Chocolate and Balsamic Glazed Roasted Vegetables Recipe

1 lb Carrots
1 lb Beets
2 Sweet Potatoes
1 tsp. Salt
2 Tbsp olive oil

For Glaze:

⅔ C balsamic vinegar
2 Tbsp. AHC Chocolate Drink mix (or 2 ounces chopped chocolate block)

1. Pre-heat oven to 425F. Peel and cube the carrots, beets, and sweet potato into a 1 inch dice. Place on a large sheet tray (or two smaller trays) in a single layer, and season with the salt and olive oil, tossing to coat. Place in the pre-heated oven and roast for 25 to 35 minutes, being sure to turn the vegetables with a spatula every fifteen minutes. While the vegetables roast, prepare the glaze.

2. In a medium pot, over medium-high heat, add the balsamic vinegar. Bring to a boil, and then reduce heat to medium. Simmer, uncovered, until half of the vinegar has evaporated, leaving about ⅓ cup of vinegar reduction. Using a whisk, add the chocolate, whisking constantly until melted. Remove from heat and set aside.

3. Once the vegetables are roasted, drizzle the balsamic-chocolate glaze over the vegetables, toss to coat, and serve immediately.

We all know to avoid certain foods (looking at you, sugar) to keep our teeth clean and healthy. But did you know that there are certain foods that you should be eating to make your teeth stronger?

Caitlin Grimes, D.D.S., of StoneCreek Dental Care in Alabama, has compiled a quick and easy recipe that will help keep your teeth strong, vibrant and healthy for years to come (when combined with proper brushing and flossing, of course)! This recipe makes 4 servings with a prep time of 25 minutes.

Lean protein like tofu contains phosphorous, which works with calcium to strengthen teeth. Dark, leafy greens like spinach are high in calcium and folic acid, as well as other essential vitamins and nutrients. Sesame seeds have calcium and magnesium, and can reverse tooth decay by remineralizing your teeth’s enamel. The ginger in this recipe also has anti-inflammatory properties — consider spicing up your diet with this delicious flavor! And if you’re just not into tofu, don’t worry — substitute chicken instead.

Spinach, Tofu and Sesame Stir-Fry Recipe (Source: The New York Times)

1 Tbsp. Canola oil
1/2 Pound Tofu, diced
1 Large Garlic clove, minced
1 Tsp. Grated or minced fresh ginger
1/4 Tsp. Red chili flakes
Soy sauce - To taste
1 6-ounce Baby spinach, rinsed
2 Tbsp. Toasted sesame seeds
1 Tsp. Sesame oil

1. Heat canola oil in a large skillet or wok; add tofu and cook for 3 to 5 minutes.
2. Add ginger and garlic and cook for an additional minute. Add soy sauce to taste.
3. Add spinach and cook until wilted (about 1 minute). Add sesame seeds and more soy sauce to taste. Remove from heat.
4. Combine with desired grain (e.g., brown rice) or noodles.

Substituting flour for cauliflower can cut calories and add extra nutritional value to your pizza night! Try this easy cauliflower pizza crust recipe, courtesy of Terra's Kitchen. It's really easy to prepare and once prepared, you can top it with your favorite pizza toppings.

How to Make Cauliflower Pizza Crust Recipe

2 1/2 cups cauliflower, grated (about 1/2 a large head)
1 large egg, lightly beaten
1 1/4 cups shredded part-skim mozzarella cheese
2 tablespoons grated parmesan cheese
Kosher salt and freshly ground black pepper
1/4 cup tomato sauce
1 cup grape tomatoes, sliced in half
2 cloves garlic, sliced
1/4 teaspoon crushed red pepper flakes
Fresh basil leaves, optional

Line a baking sheet with parchment paper, and preheat oven to 425ºF.

Grate the cauliflower using a box grater until you have two cups of cauliflower crumbles. Place in a large bowl and microwave for 7 to 8 minutes, or until soft. Remove from the microwave and let cool.

Mix in the egg, one cup mozzarella, parmesan cheese, and salt and pepper. Once combined, pat into a 10-inch round on the prepared pizza pan. Spray lightly with nonstick spray and bake for 10 to 15 minutes, or until golden.

Top the pizza with the sauce, 1/4 cup mozzarella, grape tomatoes, garlic, and red pepper flakes. Bake in the oven until melted and bubbly, another 10 minutes. Top with basil before serving.

I'm pretty fortunate that both my husband and I love to cook. Matter of fact, he makes dinner for the family 3 times a week and when we host special parties and/or family get-together's, he helps with the menu planning & cooking then too! As a busy grandmother, mom, wife and business owner, I always appreciate his help.

Last weekend we had a few guests over to our home for a casual dinner together. He grilled up some delicious steaks and hamburgers and served these yummy Cheesy Bacon Potato Skins along with grilled corn-on-the-cob and our guests raved and raved about the potato skins! Here's the recipe!

Cheesy Bacon Potato Skins Recipe

4-5 large white baking potatoes
salt and ground black pepper (if desired)
3 Tbsp. melted butter
2 cups shredded cheese
6 slices of cooked & crumbled bacon
1/8 cup finely chopped green onions

Note: for the shredded cheese...we blended together cheddar, Italian and mozzarella cheese.

Preheat oven to 375 degrees F. Cover a cookie sheet with aluminum foil and spray with non-stick cooking spray. Set aside.

Wash and dry potatoes. Slice potatoes into 1/4" to 1/2" thick slices. Brush all sides of the potato slices with the melted butter and lay them onto your prepared cookie/baking sheet. Sprinkle salt & ground black pepper onto them if desired. Place sheet into the oven and bake for 30 minutes or until the slices are fork-tender. Remove and flip the slices over. Place back into the oven for an additional 12-14 minutes.

Remove baking sheet from the oven and top them with the finely chopped green onions, shredded cheese and crumbled bacon. Place the baking sheet back into the oven and bake for an additional 5-7 minutes or until done. Remove and let them sit on the baking sheet for an additional 3-5 minutes before serving.

Over the past few months we've been really trying to cut out the process foods and eat healthier options as much as possible. Now that we're into late Spring and Summer is just around the corner, I'm trying out a slew of new recipes that utilize fresh products and alternative ingredients.

Today's guest post recipe is courtesy of Terra's Kitchen. It will make 4 servings.

Healthy Greens Stir-Fry Recipe

1 cup sugar snap peas
1 cup broccoli
1 cup spinach, packed tightly
4 baby bok choy, quartered
3 garlic cloves, minced
1 tablespoon ginger, minced
2 tablespoons fish sauce
2 tablespoons sesame oil
½ cup scallions
Coarsely ground black pepper
Canola Oil

Directions: Heat wok or large skillet to high. Add 1 tablespoon canola oil. Sauté the garlic and ginger together. Add the sugar snap peas, spinach, bok choy, broccoli, fish sauce, and half of the sesame oil. Stir-fry quickly until the vegetables start to brown slightly and become tender. Remove from heat. Stir in remaining sesame oil, scallion, and 1/8 teaspoon pepper.

Pro Tip: Remember HPCO! Hot. Pan. Cold. Oil. When stir-frying always remember to heat your wok BEFORE you add the oil. HPCO goes for sautéing too.

Are you trying to eat healthier this year? If so, squash is a great way to go. It's lower in calories, jam-packed with nutrient's your body needs and it can be prepared a gazillion different ways. I personally prefer it baked or grilled...but my mother likes to cook it up and mash it like a potato. How do you enjoy eating squash?

Today's guest post recipe is courtesy of Spork Foods. It will make 4-6 hearty servings.

Baked Acorn Squash with Pistachios and Pears Recipe

2 acorn squash
2 teaspoons neutral tasting oil
1Ž4 teaspoon sea salt
1Ž4 teaspoon finely ground black pepper

Filling Ingredients:

2/3 cup Setton Farms Dry Roasted and Salted Pistachio Kernels, roughly chopped, plus more finely chopped for topping
1 fresh red D’Anjou pear
2 teaspoons extra virgin olive oil
2 teaspoons maple syrup
2 teaspoons red wine vinegar
2 sprigs fresh rosemary, finely chopped
8-10 leaves fresh mint, finely chopped
3-4 sprigs fresh thyme, finely chopped
1Ž4 teaspoon sea salt
1Ž4 teaspoon finely ground black pepper

Pre-heat oven to 400°.

Slice acorn squash in half vertically, and hollow out seeds. Rub with oil and sprinkle with sea salt and pepper. Place cut side down on walled baking sheet. Roast about 30-35 minutes, or until soft.

To create filling, finely dice pears and add to mixing bowl. Add roughly chopped Setton Farms Dry Roasted and Salted Pistachio Kernels, olive oil, maple syrup, vinegar, rosemary, mint, thyme, sea salt and pepper. Fold to incorporate.

Scoop filling mixture into each squash half, creating mound of filling in center. Sprinkle with additional finely chopped pistachios.

Place under broiler for about 3 minutes, until golden. Serve warm.

© Spork Foods, 2015

Hosting a party and looking for a special dish to make? If so, I think you'll appreciate our guest post recipe today that will make 8 servings. I love eggplant, especially when it's used in a gourmet dish like this one.

Suggested Wine Pairing: PAIRS WITH SANTA MARGHERITA CHIANTI CLASSICO RISERVA - This intense ruby-colored wine is characterized by vigorous tannins and fresh acidity, followed by an aroma of forest fruits and sweet spice against a backdrop of herbs and autumn leaves.

Eggplant Caponata with Crostini Recipe

1 large eggplant, cubed and roasted
2 tbsp olive oil
1 medium onion, chopped
2 stalks celery, from the tender inner stalks, diced
3 large garlic cloves, minced
2 red bell peppers, diced
Salt to taste
1 14 oz can crushed tomatoes
3 heaped tbsp capers, rinsed and drained
3 tbsp coarsely chopped pitted green olives
2 tbsp sugar, plus a pinch
3 tbsp red or white wine vinegar, or sherry vinegar
Freshly ground pepper to taste

Roast the eggplant cubes and allow to cool. Heat one tbsp of the oil over medium heat in a large, heavy nonstick skillet, then add the onion and celery. Stir until the onion softens, about five minutes, and add the garlic. Cook together for a minute, until the garlic begins to smell fragrant, and add the peppers and 1/2 tsp of salt. Stir until just tender, about eight minutes.

Add another tbsp of oil and the eggplant, and stir together for another five minutes, until the vegetables are tender. The eggplant will fall apart, which is fine. Season to taste. Add the tomatoes to the pan with about 1/2 tsp salt and a pinch of sugar. Cook, stirring and scraping the bottom of the pan often, for five to 10 minutes, until the tomatoes have cooked down somewhat and smell fragrant. Add the capers, olives, remaining sugar and vinegar. Turn the heat to medium-low and cook, stirring often, for 20 to 30 minutes, until the vegetables are thoroughly tender and the mixture is quite thick, sweet and fragrant.

Season to taste with salt and pepper, and remove from the heat. Allow to cool to room temperature. If possible, cover and chill overnight. Serve at room temperature.

Potato Salad with Boston Lager Dressing Recipe

I'm looking forward to the late spring and summer seasons when my family get's together on a monthly basis for backyard barbecues and family picnics. We hold our family get-together's once a month from April through October and we always have a great time. To make it easy on everyone, we rotate homes and everyone brings a potluck dish!

Today I'm sharing a guest-post recipe with all of you that's perfect for all of your summer parties, backyard barbecues and family get-together's.

Warm Potato Salad with Boston Lager Dressing Recipe

For the Potatoes:

2½ pounds red potatoes
½ cup finely chopped mild red or yellow onions
¼ cup finely chopped parsley
2 tbsp. chopped chives

For the Dressing:

6 tbsp. olive oil
½ cup finely chopped onions
¾ cup Samuel Adams Boston Lager
3 tbsp. malt or cider vinegar
½ teaspoon sugar
1 tbsp. Dijon mustard
Salt and pepper

For the Dressing:

Heat 2 tablespoons of olive oil in small frying pan over medium heat. Add the onions and cook until soft, about 5 minutes. Add the Boston Lager, vinegar and sugar and boil for about 5 minutes. Put into food processor with mustard. On low, combine the remaining 4 tablespoons of olive oil. Season with salt and pepper.

For the Potatoes:

Cook the potatoes in boiling salted water until fork tender, about 20-25 minutes. Remove and immediately peel and slice into ¼ inch rounds. While potatoes are warm, gently mix them with onions, parsley, and beer dressing. Do not over mix. Season to taste with salt and pepper and garnish with chopped chives.

Today's guest post recipe is courtesy of Explore Cuisine and will make 2-4 servings. If you love spaghetti, but are looking for healthier alternatives, this might be the right recipe for you. Explore Cuisine products are all gluten-free, non-GMO and made from organic ingredients. Jam packed with protein, iron, and fiber, these pastas are the perfect alternative to other glutinous pastas.

What would you make and serve to go along with this dish? My mother has been going more & more gluten-free and this would be something she would enjoy. How about you?

Easy Chickpea Spaghetti Recipe

1 box Explore Cuisine Chickpea Spaghetti
1/4 cup nutritional yeast (optional)
1 cup organic pasta sauce

Cook the spaghetti until soft according to the packet directions. Drain the water from the pasta, and stir in the pasta sauce. Add more if you like more sauce. Serve in bowls and then sprinkle the nutritional yeast on each one. Season with salt and extra nutritional yeast if desired. Serve immediately.

The below recipe for Gluten-Free Green Bean and Pasta Casserole will be the star of your holiday spread this year. Using Explore Cuisine Edamame & Mung Bean Fettuccini, this dish is not only gluten-free but jam packed with protein, iron and fiber. Each two ounce serving of this organic, non-GMO pasta boasts 22 grams of plant-based protein that will keep you full throughout even the longest of dinner table conversations.

Gluten Free Green Bean and Pasta Casserole Recipe
by Carol Kicinski, Simply Gluten Free
Serves: 8 - 10 people as a side dish or 6 as a main course

Kosher salt
1 (8 ounce) package Explore Cuisine Edamame & Mung Bean Fettuccini
1 pound green beans, trimmed and cut in half
2 tablespoons butter or dairy free butter substitute
8 ounces white button mushrooms, sliced
1 cup gluten free chicken or vegetable stock
1 cup heavy cream
2 cups (7 ounces) grated Parmesan cheese
Black pepper
Vegetable oil
6 shallots, thinly sliced

Preheat oven to 350 degrees.

Bring a large pot of heavily salted water to a boil. Add the pasta and cook for 4 minutes. Add the beans to the pasta and cook for another 4 minutes. Reserve about 1 cup of the cooking water and drain the pasta and green beans.

In a large skillet, melt the butter over medium high heat. Add the mushrooms and cook until they start to brown, about 6 - 7 minutes. Add the stock and cream, bring to a boil, reduce heat and simmer for 2 minutes. Stir in the Parmesan cheese then add the pasta and green beans. Add kosher salt and black pepper to taste. Stir to combine. Add a little pasta water if the sauce is too thick. Pour the mixture into a 9 inch by 12 inch baking dish and bake for 20 - 30 minutes or until heated through and bubbly.

While the casserole is baking, prepare the shallots. Line a plate with paper towels. Pour enough oil into a large skillet to come up ¼ inch. Heat over medium-high heat. Reduce the heat to low, add the shallots and let cook for 12 minutes, the shallots should be quite soft. Raise the heat to high and cook, stirring often, until the shallots are well browned. Remove with a slotted spoon and let drain on the paper towels. Sprinkle with salt. The shallots will crisp more as they cool.
When the casserole is done, scatter the shallots over the top and serve.

Thanksgiving is just around the corner and many of us have our holiday dinner menu planning on our minds. With most traditional Thanksgiving dinners, pumpkin pie and mashed potatoes are served. With that said, have you ever thought about combining the two and making pumpkin mashed potatoes? I know I haven't until I saw our guest post recipe today from Chef Anthony Stewart from Pritikin Longevity Center + Spa. It looks delicious and super easy to prepare.

If I was making this recipe, I think I would mix in a tad of milk and some ground cinnamon spice to jazz it up just a little bit more. With that said, their original recipe is below for you to enjoy.

Pumpkin Mashed Potatoes Recipe

1 pound Yukon Gold Potatoes Quartered
1 pound Calabaza Peeled, Seeded, and Cut Into Large Chunks
1 Cup Sour Cream, Fat Free

Instructions: In a large pot, cook potatoes and calabaza in gently boiling water until tender, about 20 to 25 minutes. Drain in a colander. In a large bowl, mash potatoes and calabaza with a wire whisk. Add sour cream and mix well.

This past year my garden did extremely well, especially when it came to growing an abundance of fresh tomatoes, onions, zucchini, cucumbers and bell peppers. Seriously, this was the best crop and harvest we've had in at least the past 10 years.

I had a reader email me to ask how you can freeze bell peppers and after I answered her question, I thought I would also publish the instructions right here on my foodie blog for all of you.

How to Freeze Bell Peppers

Wash and towel dry your peppers. If you have any bad spots on them, you'll want to cut those away or totally toss it. Use a sharp knife to cut away the stem & core. Rinse them underneath cool running water to help loosen the seeds and membranes. Toss them away.

I like to prepare mine on a glass cutting board. I first slice them in half and then I slice them into strips or dice them into chunks, depending on how I plan to use them in the future. Every season, I make batches of both, but more strips than chunks, since we use our strips in a lot of stir-fry's, soups and stews.

Once you have them diced up or cut into strips, place them into a large measuring cup. I like to freeze mine in 2 cup portions, so I measure out 2 cups at a time. Pour them onto a baking sheet in a single layer and use paper towels to blot up any moisture that remains on them. Place the tray into your freezer for one hour to start the freezing process.

Remove from freezer and blog them again with paper towels. Pour into freezer bags (I use quart-size bags) or freezer containers. Purge out all of the air that you can. Seal the bag or container, label them appropriately and then freeze.

When you want to use them, you don't thaw them out at all! You simply remove as many that you need from your package and toss them into whatever it is your preparing. In addition, there is NO NEED to blanch them during the preparation/freezing process either. It's totally not necessary. Furthermore, freezing them does change their texture a little bit, so you don't want to toss them into a salad or eat them plan. They are meant to be used in your cooking, slow-cooker and baking recipes.

We all know that deep-frying our foods isn't good for our overall health. With that said, many of the foods that you typically toss in the deep-fryer can also be baked in your oven or tossed onto your grill. Oven-baking your french fries is a lot more healthier than tossing them into that fatty oil. Plus, I have a tip to share with you. When popping your french fries into the oven, you always want to make sure it has fully preheated! Don't get inpatient and toss them in early as it can cause your potato wedges to become soggy & not bake correctly.

Today's recipe is courtesy of Gaea. You can find additional easy-to-prepare and delicious recipes right on the company's website.

Oven-Cooked French Fries Recipe

4 1/2 cups organic potatoes
1/2 cup Extra Virgin Olive Oil GAEA PDO Region Kalamata
Coarse salt
Fresh pepper
1 teaspoon of smoked paprika

Preheat the oven at 450 F.

Scrub the potatoes clean and cut them into slices approximately 1 cm thick. Place them in a bowl filled with water and leave them for approximately 15 minutes. Drain the potatoes, season them with salt and pepper and place them on a baking dish. Top them off with Extra Virgin Olive Oil from the PDO region of Kalamata. Roast in the preheated oven for 25 minutes. Season with paprika. Reduce the temperature to 400 F and bake for 10 more minutes or until they get a nice golden color.

For the past few years my daughter has been making this cold broccoli salad recipe and bringing it to all of our family get-togethers. Every time she brings it..every one raves about it. It's an easy-to-make recipe and uses fresh broccoli, most of the kids will eat this one too!

This is a great cold salad to serve at holiday meals, picnics, family reunions and all types of get-togethers. Once it has been prepared, refrigerate it for several hours (even overnight) before serving.

Cold Broccoli Salad Recipe

4-5 slices bacon, cooked and crumbled
2 heads fresh broccoli, chopped
1/4 cup fresh carrots, finely shredded
1 1/2 cups cheddar cheese, shredded
1/2 large red onion, chopped
1/4 cup red wine vinegar
1/8 cup granulated sugar
3/4 to 1 tsp. ground black pepper
3/4 to 1 tsp. salt
2/3 cup low-fat mayonnaise
1 teaspoon fresh lemon juice

In a large mixing bowl combined together the freshly chopped broccoli, shredded carrots, shredded cheese, cooked & crumbled bacon and the chopped onion.

In a separate large mixing bowl whisk together the red wine vinegar, granulated sugar, ground black pepper, salt, low-fat mayonnaise and the fresh lemon juice until combined.

Pour the dressing that you just made into the first bowl, using a spoon to toss all of the ingredients together until blended. Cover the bowl and refrigerate for 4-6 hours before serving.

I love a good salad and I often enjoy a cucumber salad, especially during the late Spring and Summer months when cucumbers are plentiful here in the northeast. With that said, I've never enjoyed a cucumber salad that also included orange segments but now that I've seen this recipe, it's definitely on my must-try list!

This recipe is courtesy of the great folks over at Gaea, the makers of fine and gourmet olive oils. You can visit their web site to learn more about the company, their products and to pick up additional recipes. The recipe will make 4 servings.

Cucumber Salad with Fresh Herbs, Orange Segments Recipe

6 small cucumbers
Sea Salt

For dressing:

1/2 cup Gaea Sitia Extra Virgin Olive Oil
Juice of 1 lemon
Salt
Fresh ground black pepper
Fresh ground pink pepper
2 large oranges
1 Tbsp. fresh rosemary
1 Tbsp. fresh oregano
1 Tbsp. fresh thyme
1 Tbsp. fresh mint

Wash cucumber and oranges well. Peel oranges, remove white membrane and cut fresh in thin slices. Thinly slice cucumber with a mandolin. Combine salt and two kinds of pepper in glass or stainless steel bowl and add lemon juice. Slowly add olive oil while stirring constantly with wire whisk. Combine dressing with orange slices and fresh herbs.

To serve: Arrange cucumbers in dishes and pour over prepared dressing. Sprinkle with a little coarse salt.