What is a Caprese Salad?

When we think of caprese salad, we think of fresh tomatoes with mozzarella, a bit of fresh basil and some form of vinaigrette. I usually only like olive oil, salt and pepper with fresh tomatoes and mozzarella, but topping with fresh corn is a summer game changer. And, for a summer corn caprese salad, you don’t have to cook the corn, which adds sweetness and texture.

Ingredients for Corn Caprese Salad

• Ripe Tomatoes (can be almost any kind as long as they are ripe, sweet, juicy)
• Fresh mozzarella or burrata
• Fresh basil (or pesto)
• Extra virgin olive oil
• Fresh Corn
• Salt, Pepper

Pesto/Pistou Variations

The difference between pesto and pistou is basically the addition of nuts and cheese. A pistou is easy to make with just garlic, olive oil, basil, salt and pepper. It comes together very easily. However, you can also add a full pesto to this salad. Or, just use olive oil with freshly cut basil. This is more of an idea for caprese than anything you have to follow exactly. I’ve even thought of doing with an addition of fresh peaches along with the tomatoes.

I have several pesto recipes here at spinach tiger. This is my classic recipe, but I’ve been replacing the pine nuts with roasted, salted macadamia nuts (about 1/3 cup). You can also use pistachio nuts as I did in this recipe. You can replace the basil with fresh mint as I did here.

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More Pesto Recipes from Spinach Tiger

• Snapper with Pesto
• Grilled Lollypop Lamb Chop with Mint Pistou
• Ricotta Peas Pesto Appetizer
• Italian Potato Salad with Authentic Pesto
• Party Caprese Salad
• Caprese Party Sandwich
• Chicken with Creamy Pesto
• Seven Herb Pesto

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Corn Caprese Salad Recipe

Corn Caprese Salad with Tomatoes, Basil or Pesto, Fresh Mozzarella,

Course Salad

Cuisine Italian

Keyword caprese

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

• 8 ounces Fresh Mozzarella or burrata
• 3 fresh summer tomatoes
• Pistou Recipe Below enough to cover tomatoes and cheese
• 1/2 cup Pesto or
• 2 handfulls basil
• ⅓ cup olive oil
• 1 teaspoon salt or to taste
• 1/2 teaspoon black pepper
• 1 cob fresh corn

Pistou

• 2/3 cups fresh basil
• 1 clove garlic
• 1/3 extra virgin olive oil
• 1/2 teaspoon salt

Instructions

• If using large tomatoes, cut in thick slices, serve immediately.
• Set cheese out about 30 minutes in advance to enjoy the flavor and texture.
• Toss with cheese, olive oil, basil, salt, pepper or pesto
• Slice corn off of the cob.
• If using pistou or pesto spoon over salad, then top with corn.
• Season with salt and pepper as needed.

Pistou

• Combine all ingredients. Add salt as needed.

The post Summer Caprese Salad with Fresh Corn appeared first on Spinach Tiger.

There is a good reason to be picky because the caprese must be made with fresh mozzarella and the freshest tomatoes. This is truly a summer dish; however, in the off season, grape tomatoes like wild wonders will work fine.

Prosciutto Caprese Party Sandwich with Pesto

Prosciutto Caprese Party Sandwich with Pesto is a total crowd pleaser.

Caprese Salad with Pepperoni

This sandwich toasts the bread and mozzarella and tops it with pepperoni.

What is a Caprese Salad?

This idea of mozzarella, tomatoes and basil comes from the island of Capri, this simple dish is referred to as insalta caprese.

It presents the colors of Italy, and must have good extra virgin olive oil and salt. Adding a drizzle of balsamic is not typical, but if your tomatoes aren’t sweet enough, a small drizzle of GOOD balsamic (syrupy) can help.

• Red – Tomatoes
• White – Mozzarella
• Green – Basil

There are several myths as to its origin, one as a patriotic sandwich, one from a hotel, and one simply as a smart, peasant combination of ingredients. What is actually true is its popularity here in Italy and here in the States. The best we ever ate in a restaurant was during our first trip to Italy. I got the salad and my husband got the sandwich. To this day, he talks about that sandwich. Why? Because simple recipes must be made with the best of ingredients and balanced just right.

These are the actual pictures of our lunch in Chianti, Tuscany, at a very casual cafe. I like that they added some olives in and used buffalo mozzarella.

Lettuce Wrap Caprese Salad

Lettuce wrap caprese salad has no formal recipe. It’s an idea. After enjoying a large Sunday brunch, we only wanted and needed a very small dinner. Thus, the caprese lettuce wraps were born.

Summer Caprese Salad with Fresch Corn

Summer Caprese Salad with a southern twist. Here’s a twist on caprese salad, adding in fresh corn and using pesto. You could just use torn basil leaves.

Creamy Burrata and Heirloom Tomatoes

Burrata with summer tomatoes over arugula is a dream dish. Don’t forget to use lots of fresh basil, and if you have homemade sourdough bread, you have dinner.

As you can see, there are many versions of caprese salad, and you might have a few of your own. Let me know in the comments.

Caprese Skewers

These caprese skewers make serving at parties easy, and everyone loves them. Check out the cute toothpicks.

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Tips for Caprese Salad

• Only use ripe tomatoes at room temperature. (Do not refrigerate tomatoes unless already cut).
• Take mozzarella or burrata out of the refrigerator at least 30 minutes before serving. Cold mozzarella has no taste when cold.
• Use a good extra virgin olive oil. Simple recipes need good ingredients.
• If you don’t have a nice syrupy vinegar, skip this.
• Top with fresh basil or Italian herbs and don’t forget the salt and pepper.
• Do add in some olives or cucumbers for a twist.
• Avoid raw onion (in my opinion, this ruins the salad.)

More Salad Ideas for Summer

Summer Salad Ideas can be found HERE.

The post Seven Caprese Salad Ideas appeared first on Spinach Tiger.

I feel confident calling this the best ever chicken salad because I brought it to a party, and everyone who tried it commented on it.  It was perfect combination of textures. Pomegranates, pecans, celery, apples, white meat chicken. I used the Best Body Mayonnaise  (Amazon) as it is 100% avocado oil.

You can make this a keto friendly recipe by eliminating the apple, but do keep the pomegranate.

Use a Good Rotisserie Chicken for Chicken Salad

It all started when a friend dropped off two rotisserie chickens from Whole Foods to keep us covered for dinners, after my mother passed away. I cut off all of the white meat, discarding any skin or bones, and froze the dark meat for another time.

You can roast your own chicken, using my easy one hour oven roasted chicken recipe. 

I was shocked at how much chicken I ended up having and would say one chicken is probably all you need for several servings.  The day before my mother died, I stopped at Whole Foods with the intention of making soup and had organic celery on hand. I had made her this roasted pumpkin which was her last dinner with us and still had pomegranate arils left. I also had a few very crisp gala apples, and fresh parsley (for the soup I never made). I always have pecans on hands, and chose to roast them for just about 3 minutes.

What is the Key to the Great Chicken Salad?

As easy as chicken salad is to make, there are important components to making it the best.

• The chicken has to be pulled, not cubed. Use a food Processor.
• The mayonnaise has to be healthy. I use Better Body Foods because it doesn’t have canola oil.
• There has to be some crunch, either from celery or apples or both. (I know some people hate celery).
• There needs to be a little bit of sweet, which is where my pomegranate comes in. It’s a better choice than using dried cranberries if you’re looking for a lower sugar option.
• It needs nuts, and I prefer roasted, chopped pecans.
• Don’t forget the salt and pepper, and a smattering of parsley.
• Add a little honey if your mayonnaise doesn’t have flavor.
• Add fresh herbs. I added rosemary for a holiday feel.

My Favorite Food Processors (My Amazon Picks)

Braun 12 Cup Food Processor that does everything. I use this for shredding carrots, squeezing lemons, chopping nuts and processing my chicken. This is the processor for life.

Kitchen Aid 5 Cup Food Processor – great for the small jobs. You can use this for the chicken salad, but you might have to do it in batches.

I know this can be used to make the best chicken salad sandwich, but I like to serve it in a pretty bowl, topped with chopped pecans, pomegranates, and a smattering of parsley and rosemary. It’s so perfect for Christmas parties and Christmas brunches.

You can use this same recipe to make the best ever turkey salad.

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Pomegranate Spells Holiday Time

The pomegranate arils perfected this chicken salad, adding a touch of tart and sweet with some texture. I wouldn’t leave these out. I get so excited when pomegranates hit the grocery in winter as I throw them into almost every salad and some hot dishes like last week’s roasted pumpkin. Just a tablespoon or two makes a difference.

How to Crack Open a Pomegranate

Score the six ridges of the pomegranate and break at the ridges over a bowl of water. The frustrating part can be the pulp mixing with the pomegranate arils. Break over a bowl of cold water. The arils will sink to the bottom and you can use a slotted spoon to remove the pulp from the top. Then drain the arils.

Nutrition Value for Best Chicken Salad

If you want this to be a keto friendly (zero net carb) recipe,  take out the apple. It was as if everything was pre-planned to make the best ever chicken salad. This low carb and a paleo recipe, full of healthy fat, protein and fruits and around 4 net carbs per serving.  If you remove the apple, it’s zero net carbs and keto friendly.

More Party Foods from Spinach Tiger

• Pimento Cheese Egg Salad
• Loaded Deviled Eggs
• Party Caprese Salad
• Keto Texas Sheet Cake
• Pimento Cheese Deviled Eggs
• Italian Sausage Balls
• Sourdough Camembert Wreath
• Feta Olives Salad
• Ricotta, Peas, Pesto Appetizer
• Cowboy Caviar
• How to Make a Cheeseboard

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Holiday Chicken Salad

Pulled chicken, with pomegranates, rosemary, and pecans make a very festive chicken salad made with Rotisserie chicken.

Course Appetizer, Salad

Cuisine American

Keyword chicken salad

Prep Time 15 minutes minutes

Servings 6 Servings

Ingredients

• 1 pound white meat chicken Pulled from rotisserie chicken or poached
• 1/2 cup diced celery
• 1 cup mayonnaise Better Body Foods
• 2 tablespoons pomegranate arils
• 1/2 cup pecans chopped
• 1 small gala apple with skin diced
• 1 tablespoon parsley chopped
• 1/2 teaspoon sea salt or to taste
• 1/2 teaspoon black pepper to taste or to taste
• 1 teaspoon fresh rosemary, finely chopped or more to taste
• 1 tablespoon honey optinal

Instructions

• Pull chicken off bone. Don't use any skin. I find using a food processor makes the texture I like for chicken salad.
• Add diced celery, diced apple to chicken.
• Add mayonnaise according to need. I used quite a bit. Add optional honey if desired. It does add an extra something.
• Toasting pecans is optional. No more than 3 minutes. Chop somewhere between fine and course, keeping in mind how that will be for eating. Add in, but save some for topping.
• Season with salt and pepper.
• Add in rosemary and parsley, but also save a little for the top.

Prepare Pomegranate

• Score the six ridges of a pomegranate.
• Break open over a bowl of cold water. The pomegranate arils will sink to bottom.
• Add two tablespoons of arils, and save a little for the top.

Poached Chicken Breasts Option

• Add about 2 inches cold water over the chicken breasts and bring to boil. Once the water is boiling, skim off the scum off the top, and turn down the heat. Take out of the water as soon as the chicken reaches 165 degrees F. in the middle. Cool completely before making the chicken salad.

The post Best Ever Holiday Chicken Salad with Rosemary and Pomegranates appeared first on Spinach Tiger.

I once wrote on instagram that bread and water with people is better than a feast alone. People feed our soul just as much as food feeds our body.

At that time I invited a new couple from church to dinner to start the new year and to make a genuine connection. The man now comes to my husband’s men’s group and it’s been a very important relationship of support for both of them.

The New Testament reminds us that the second commandment is to love others as ourselves. If we live on-line, if we never have people into our home, if we never serve people, we aren’t doing that.

It’s funny, because on another New Year’s day, I went to a new church and met a lady named Chris, who invited me to the church’s faith sharing group for women before I even entered as we met at the door.

It’s a book club for Catholic women and that first book on the cardinal virtues was life changing. I had forgotten how important a focus on these virtues is, prudence, temperance, fortitude and justice.

A Great Book to Embrace in the New Year

The Art of Living: Cardinal Virtues and the Freedom to Love by Edward Sri is a fantastic manual for connecting and living righteously and I highly recommend it.

That was in 2023 and several books later, I’m still part of the group. A handful of us go to lunch afterward and that’s where the relationships really take place. I often wonder about the ladies that have never joined us for lunch, because it’s at those lunches that I’ve learned their stories and truly have felt their love.

Maybe a goal for 2025 is fostering friendships. Start with some new year’s traditions.

New Year’s Food Traditions

• There are many food traditions for the new year all around the world. Here are a few:
• Pork: eaten as pigs root forward. 
• Black Eyed Peas: peas for pennies (prosperity). 
• Greens for Prosperity
• Cornbread for Gold 

Growing up in Pennsylvania, we always had pork and sauerkraut, as cabbage is considered one of the good luck foods. Here in the south, it’s all about the black eyed peas, greens and cornbread. 

 I decided to make carnitas (pork) with corn tortillas and our guests brought a delicious cabbage slaw.  Black eyed peas cowboy caviar was the perfect starter. We were covered with all the good luck foods in a non-traditional way. 

This dinner was so good that I think it will be our new year’s tradition from now on. 

What is Cowboy Caviar?

Typically cowboy caviar, also known as Texas caviar (sometimes Tennessee caviar) is a mixture of beans (maybe corn) onion, jalapeño, cilantro, oil, vinegar and meant to be eaten with tortilla chips as a dip. 

There are a hundred ways to make it and I chose to use black eyed peas and black beans. I skipped the corn because it’s winter and the only time I want to add corn is when I can grill it and cut it off the cob. Honestly, it’s not necessary, as we all thought this version cowboy caviar was just right. The four of us ate almost the entire bowl. 

Ingredients for Black Eyed Peas Cowboy Caviar

The main ingredients are black beans, black eyed peas, pickled red onion,  cilantro, lime juice. I added in a mixture of brightly colored bell peppers, because I just happened to have them left over from this pizza recipe. Avocado is an option and should be added right before serving. Salt is a must and you will need to taste for seasoning before serving. 

The secret to the brightness and flavor in the dip the pickled red onion and jalapenos. I am not a raw onion fan, but I do like pickled onion and thought that acid will give these beans what they need. I was right.

Pickled Red Onion in 30 minutes. 

I found a recipe from the Kitchn that was pretty easy to use.

• Slice red onion in half moons. Place in colander. 
• Pour two cups of boiling water over the onions. 
• Pour a cup of vinegar into jar. I used half cider vinegar, half balsamic.
• Add peppercorns, seasonings and a teaspoon of sugar. 
• Add onion. 
• Ready in 30 minutes. 

Make the pickled onion the night before so the flavors meld. The beans will not get mushy and will be absolutely delicious. I didn’t add any seasonings to the vinegar.

Tips for Black Eyed Peas Cowboy Caviar

• Make sure to rinse the beans in cold water to remove the sodium. 
• Make a day ahead for full flavor profile. 
• If you don’t use pickled onion, you will need to add vinegar to bring acid to the dish.
• Salt liberally. 
• Add avocado right before serving.

Playing around, in the summer, add some chopped tomato and grilled corn (off the cob). 

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Cowboy Caviar with Black Eyed Peas

A perfect starter for tacos, made with black beans, black eyed peas, pickled onion

Course Appetizer

Cuisine tex mex

Keyword black beans, black eyed peas, cowbow caviar

Prep Time 4 minutes minutes

Resting Time for Pickled Onion 30 minutes minutes

Servings 8 servings

Ingredients

• 1 can black beans
• 1 can black eyed peas
• 1 red bell pepper (or a mix of colors) small dice
• 3 tablespoons pickled onion small dice
• 1 jalapeno pepper or serrano
• 1 handful cilantro chopped
• 1 tablespoon olive oil
• 1 tablespoon vinegar, if needed
• 1 teaspoon salt
• 1 avocado diced (optional)

Pickled Red Onion

• 1/2 red onion sliced into half moons
• 1 cup vinegar
• 1 teaspoon sugar optional
• 1 tablespoon peppercorns or some black pepper
• 2 cloves garlic cut in half

Instructions

• Rinse beans in colander in cold water. Set aside.
• Dice peppers, onions in very small dice.
• Mix beans, peppers, onions.
• Toss with olive oil.
• The pickled onions may be enough vinegar. If not add a teaspoon or two.
• Add cilantro.
• Season with salt and pepper.
• Add avocado right before serving.

Pickled Onion

• Slice into thin half moons and place in colander.
• Pour boiling water over onion.
• Put vinegar in jar with sugar and peppercorns.
• Put onion in jar. Will be ready in 30 minutes. Dice fine for the bean dip.

The post Cowboy Caviar Recipe with Pickled Onion – New Year Tradition appeared first on Spinach Tiger.

Thanksgiving often means sausage balls. I have two different recipes, one is traditional but grain free, and one is keto friendly, sausage balls Italian style.

• Sausage Balls
• Italian Sausage Balls

Starters

• Prosciutto Fruit Cups – This is fun, a little bit different.
• Pears and Blue Cheese Bites – Sweet, Salty, Tangy. Easy done. Slices of Pears with a bit of blue cheese (or you could use feta). Maybe a pomegranate for color. Done!

• Pimento Cheese Deviled Eggs
• Loaded Deviled Eggs
• Golden Beet Carpaccio – This is different and lovely.
• Party Wedge Salads – Everyone LOVES and there’s a homemade blue cheese dressing, but you can use a bottled ranch.
• Autumn Pot Luck Salad with Cranberries, Pumpkin Seeds
• Olive, Feta Appetizer

Salads that Love Turkey

• Kale Apple Salad with Golden Raisins, Maple Vinaigrette

More Recipes for Thanksgiving

• Thanksgivig for the Keto Diet
• Unexpected Healthy Thanksgiving
• Thanksgiving No Baste Turkey with Cheesecloth
• 50 Gourget Thanksgiving Recipes

The post Thanksgiving Bites and Starters appeared first on Spinach Tiger.

I think I might be a little blessed because while the Spinach Tiger loves steak, I have a crush on ground beef and never seem to run out of ground beef ideas. If you have some great ideas, leave them in the comments.

Good ground beef has fat and flavor which is quite satisfying, and as long as I can get my hands on grass fed, high quality ground beef without sticker shock,  I’d rather eat ground beef than just about anything.

My crush has led to many ground beef ideas over the years, from fast and easy to slow and fussy and even recipes for a party. You could use ground turkey in these recipes, keeping in mind, you will need to add in more flavor, more fat (olive oil), and you could substitute ground lamb. Play around and always be sure to tell me if you have a great ground beef recipe.

The Fast and Easy Ground Beef Ideas

Personal Favorite

Our all time favorite dish is Ground Beef with Peas and Sauteed Onion. You can choose to add in a starch such as rice, potatoes or pasta, but we like it just like this.

Eventually, I jumped off into other ground beef stir fries, using kale or spinach and even adding in pancetta in this Italian Stir Fry

Ground Beef in Soup/Chili

• Italian Meatball Wedding Soup
• Italian Meatball Soup in Tomato Broth
• Ground Beef Five Bean Chili
• No Bean Chili

Ground Beef Ideas for Dinner

• Ground Beef Stroganoff
• Spaghetti Squash with Bolognese
• Picadillo
• Ground Beef Taco Meat
• Easy Shepherd’s Pie
• Crack Slaw with Comeback Sauce
• Easy Hamburger Steaks
• Hamburger Steaks with Wine Mushroom Sauce

Italian Dinners with Ground Beef

• Three Cheese Spaghetti Squash Lasagna with Meatballs and Sausage
• Bolognese Sauce (Five Different Recipes)

Ground Beef Ideas for Your Next Party

Meatballs with Blueberry Pear Compote a recipe from La Cucina Italia, an Italian Magazine and it’s so delicious and a great demonstration that meatballs can travel down many roads in Italy.

Stuff it Ground Beef Ideas

Stuffed Peppers, one of the dishes we make a lot!

Feta Stuffed Lamb Meatballs with Pistachio Pesto

These are just some of my ground beef recipes. I make meatloaf, burgers, stuffed cabbage, lettuce wraps  and other  ground beef dishes, but for some reason I’ve never posted their recipes. Once I do, I’ll add them in. If you have a good ground beef link (not a tater tot type recipe), leave it in the comments.

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Ricotta Stuffed Meatballs

Ricotto stuffed meatballs, great for an entree or party dish.

Course Entree

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 12

Author Angela Roberts

Ingredients

• 1 pound ground beef
• 2 tablespoons parsley chopped finely
• 3 tablespoons grated parmesan cheese or pecorino romano
• 1 egg
• 1 cup ricotta cheese
• 1 teaspoon salt or more
• 1/2 teaspoon black pepper

Instructions

• Mix beef with 1 tablespoons parsley, 2 tablespoons cheese, and egg.
• Mix Ricotta cheese with remaining parsley, cheese
• Season both meat mixture and cheese mixture with salt and pepper.
• Use about a tablespoon of meat mixture, Flatten and place ricotta cheese in middle. Form into meatball.
• Continue making small meatballs.
• Bake at 375 for 20-25 minutes.

The post Ground Beef Ideas for Easy Family Dinners appeared first on Spinach Tiger.

Unlike his recipe, I skipped the flour, and added mozzarella cheese. Trying both ricotta fritters with and without the mozzarella, the added cheese won out, and serves as an extra binder, adding to the texture, and making this truly low-carb.

The tomato sauce is made quickly with one large can of Marzano Plum Tomatoes, which is ready when the fritters are done. This dish takes about 30 minutes active time, but does require a lot of patience, as the fritters are fried on the lowest setting.

What are Ricotta Fritters?

Savory ricotta fritters are fried dollops of ricotta cheese, mixed with egg, nutmeg, mozzarella and fried slowly on the stove. They can be eaten as is, or placed in a bed of fresh tomato sauce. They can be a main dish, a side dish or a starter.

Tips For Ricotta Fritters

• Remove the moisture from the ricotta. This will truly make all the difference in the world. Place your ricotta in a strainer lined with cheesecloth or paper towels. Place over a bowl. Cover with paper towel or cheesecloth and press out the extra liquid using a bowl on top. It is recommended to do this for 8 hours, but I only had one hour and used paper towels and was able to make these with no problem.
• Fry on very low. I used the lowest setting on my gas stove. Each fritter took about 8 minutes on one side and six minutes on the other side. It could even take longer, so be patient.
• While the fritters are frying, make the tomato sauce.
• Put tomato sauce in a baking dish. Place ricotta cheese on top of the sauce and keep warm in the oven until serving. You want the sauce to be hot. Sprinkle parmesan or pecorino romano on top right before serving.

Variations on Ricotta Fritters

• Top with Pepperoni
• Serve with Pesto
• Add Veggies, such shredded zucchini
• Go sweet, adding finely chopped apples with cinnamon and sweetener such as Swerve.

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More Keto Italian from Spinach Tiger

• Keto Eggplant Lasagna
• Eggs in Purgatory (Italian Shashuka)
• Italian Sausage Balls
• Keto Sausage Crusted Three Cheese Pizza
• Ricotta Stuffed Meatballs
• Chicken Parmesan with Pepperoni

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Savory Ricotta Fritters with Quick Tomato Sauce

Savory Ricotta Fritters (No flour) with Easy Tomato Sauce

Course Appetizer and Main

Cuisine Italian

Keyword ricotta cheese, ricotta fritters

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 8 fritters

Ingredients

Ricotta Fritters

• 330 grams ricotta cheese 1 1/4 cup
• 2 tablespoons olive oil
• 1/2 cup mozzarella cheese shredded
• 1/4 cup pecorino romano or parmesan grated
• 1 small egg
• 1/4 teaspoon freshly ground nutmeg
• 2 tablespoons chopped parsley
• salt and pepper

Fast Tomato Sauce

• 1 tablespoon olive oil
• 1 clove garlic
• 1 28 ounce can San Marzano Peeled Tomatoes
• 1/4 cup white wine optional
• salt and pepper

Instructions

Getting Liquid out of Ricotta (one hour to overnight)

• Use either cheesecloth or paper towels. I used paper towels and placed under and over the ricotta cheese in mesh strainer over a bowl. I placed another bowl over the ricotta to press out liquid. I only did this for one hour, but you can do this overnight also.

Tomato Sauce

• Heat oil in medium sauce pan that will fit the tomato sauce. Add garlic cloves and cook for a minute. If garlic burns, start over.
• Crush the tomatoes with your hand, retaining the pulp and allowing all the juice and puree to go into the pan. You CAN add in some of the pulp if desired.
• Add in white wine. Season with salt and pepper. Simmer on low for 30 minutes, while making the fritters.

Ricotta Fritters

• Mix ricotta, pecorino romano, parsley, mozzarella, nutmeg, egg, salt and pepper together.
• Heat a flat frying pan (I used a griddle) with a small amount of oil. Using a spoon, place each fritter in frying pan, keeping enough space between to be able to turn them easily. Cook each side 8 minutes and six minutes after flipping. BE PATIENT. They will brown, but this takes time. Keep the heat at its lowest setting.
• Once tomato sauce is done, place both sauce and then fritters in baking pan and warm up in oven if necessary. Serve when hot.

The post Savory Ricotta Fritters with Quick Tomato Sauce appeared first on Spinach Tiger.

My husband had bought them hoping they could be the affordable lobster like seafood for lobster roll. I made a langostino lobster salad, with a mayonnaise based dressing that would be perfect for either salad or lobster roll.

Technically langostine are not lobster, but there is a very similar taste and texture without the price tag.

This is perfect for lunch, parties, lobster rolls, lettuce wraps, or starters. It tastes like a lobster salad, but is much more affordable.

Langostino Vs. Lobster

Langostine (plural for langostino) are not lobster. A different crustacean, they are much smaller in size, but are similar in taste. Often referred to as squat lobster or langostino lobster, as the FDA will not allow langostine to be labeled simply “lobster.”

However, don’t let that stop you from trying langostine in place of your favorite seafood dish. You can often find them for under $12 a pound at either Trader Joe’s or Aldi’s.

Mayonnaise Dressing for Langostino Lobster Salad

• Mayonnaise
• Lemon Juice
• Worcestershire
• Garlic Powder
• Parsley (can use dill if desired)

The other two ingredients are langostine and celery. Celery is an important part of what makes this so good, adding in crunch and color.

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More Seafood Salads from Spinach Tiger

• Shrimp Avocado Tomato
• Crab Louis
• Fresh Tuna Nicoise
• Greek Salmon Salad

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Langostino Lobster Salad

Langostino Lobster Salad which can be also be used for Lobster Roll

Course Sauce

Cuisine American, French

Keyword mayonnaise, remoulade

Ingredients

• 1 pound langostine
• 2 stalks Celery chopped

Dressing

• 1 cup mayonnaise
• 2 tablespoons dijon mustard
• 2 tablespoon lemon juice
• 1 tablespoon Worcestershire
• 1/2 teaspoon garlic powder or one minced fresh clove
• 1 tablespoon parsley finely chopped
• 1 teaspoon paprika

Instructions

• Mix all ingredients for dressing together.
• Add langostine, celery.
• Refrigerate minimum one hour to meld flavors.

The post Langostino Lobster Salad appeared first on Spinach Tiger.

For some of my keto readers, you can enjoy this too!

The best way to make this salad is to use a combination of green and black olives (not the tasteless ripe black olives or stuffed green olives in jars.) Try to find an olive bar is you can and choose some large green olives, kalamata olives and or Italian olives.

Ideas for Olive and Feta Salad

• Castelvetrano Olives – Bright Green (from Castelvelatrano Sicily)
• Kalamata – Pungent featured most with Greek dishes.
• Italian Dry or Salt Cured – often marinated in olive oil, garlic, Italian seasonings

Mix up the green and brown or black olives for interest and variety of taste.

What is Feta Cheese?

Feta is a pickled white curd cheese made either from Sheep’s milk or a combination of sheep and goat cheese. It’s tangy and creamy. It can be cut into cubes or crumbled.

I prefer a sheep-milk only feta cheese and I’ll look for that. You might find feta in America made with cow’s milk. It’s not the same and I would avoid that.

Look for feta that is sitting in brine and is made 100% of sheep’s milk. Trader Joe’s carries a brined feta that is quite good.

What to do with Olive Feta Salad?

• Add Tomato and Cucumber. Now you really have a side salad or side dish.
• Toss spaghetti with olives and feta and you have a main dish or starter course.
• Place olive feta salad on your best charcuterie board.

Process for Olive Feta Salad

• Cut feta into cubes.
• Use an assortment of olives.
• Cover with extra virgin olive oil.
• Squeeze some lemon or orange and include some zest.
• Add fresh thyme (you can used dried or fresh oregano).
• Add chili flakes according to your desire for heat. You can skip.

More Recipes from Spinach Tiger

• Baked Fish With Olives, Tomatoes, Capers
• Italian Spicy Shrimp with Olives over Zoodles
• Braised Chicken and Olives
• Snowcap Heirloom Bean Soup with Shrimp and Olives
• Rosemary Focaccia with Olives, Roasted Tomatoes
• Flash Fried Greek Cauliflower with Feta and Olives
• Grilled Chicken Kabob Recipe with Potatoes, Brussels and Feta

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Feta Olive Salad

Course Appetizer

Cuisine Greek

Keyword Feta, Olives

Prep Time 10 minutes minutes

Ingredients

• 4 ounces feta cheese
• 12 various olives See Notes on Olives
• 2 tablespoon olive oil
• 1/4 teaspoon oregano or thyme
• 1/8 teaspoon red chili flakes
• lemon or orange with zest or both

Instructions

• Cut feta into small cubes.
• Mix feta and olives in bowl with just enough olive oil to cover ingredients.
• Add squeeze of lemon or orange and add in some zest. Amounts will be up to you.
• Add fresh oregano (dried oregano) or my favorite Fresh Thyme.
• Sprinkle red chili flakes (according to your desire for heat). You can skip.

The post Olive Feta Salad or Appetizer appeared first on Spinach Tiger.

A few weeks ago we went to New Orleans, and one of the restaurants inspired this dish of orange beets.

Compere Lapin served us a beautiful beet salad made with pistachios and kale pesto. When I purchased the beets to attempt to make this, the beet greens were so fresh I couldn’t discard them. Thus, beet greens pesto. If you can’t find beets with healthy beet greens attached go ahead and use kale or serve with this homemade basil pest0 or this seven herb garden pesto.

Beets are no stranger to Spinach Tiger. I have over 25 beet recipes and the most popular one has always been my red beet smoothie.

There are months that beets go off my radar, but that shouldn’t happen because the health benefits are just too powerful. 

Beets contain betaine, a substance that relaxes the mind and is used in other forms to treat depression. It also contains tryptophan which is also found in chocolate and contributes to a sense of well being, promotes the health of internal organs and a growing body of evidence shows that betaine is an important nutrient for the prevention of chronic disease. Beet Greens are also extremely healthy, high in iron, Vitamin K, magnesium and much more.

I’ve sauteéd beet greens in this recipe but this is the first time I’ve used them raw.

Ingredients

• Red Beets (feel free to use beets of other colors)
• Olive Oil
• Basil
• Garlic
• Orange
• Lemon
• Pistachio Nuts

Roasted Orange Beets with Beets Greens Pesto is the Foodie Salad for Health Nuts

I roasted the beets after dousing with a little olive oil and a lot of freshly squeezed orange. The beets greens were mixed with some olive oil, a little basil, garlic, orange and pistachio nuts. I had my doubts that this would work, but when you take a bite of the beet with the beet greens pesto, lemon it comes together well.

This is a simple dish, but it has complex flavors and layered textures. You could add in some goat cheese and make this a meal all by itself or serve it with a more subdued fish dish.

More Beet Recipes from Spinach Tiger

• Ginger Roasted Salmon with Orange Roasted Beets
• Golden Beets Carpacio
• Red Beet Risotto with Goat Cheese
• Red Beet & Bacon Goat Cheese Flatbread
• Raw Red Beet Pesto
• Red Beet Smoothie
• Beet Greens and Candy Striped Beet Salad
• Red and Golden Beet Crostini with Goat Cheese
• Roasted Golden Beets

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Roasted Orange Beets with Beet Greens

Orange Beets salad with a pesto of beet greens, pistachios and lemon for a wonderful side dish.

Course Salad

Cuisine American

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• 1 pound red beets with beet greens attached
• 1/4 cup extra virgin olive oil
• juice and zest of one orange
• squeeze of half lemon
• 1/4 cup pistachio nuts roasted salted
• 1 clove garlic
• few leaves of basil optional
• sea salt
• black pepper

Instructions

• Trim off beet greens. Wash well.
• Using a pairing knife or potato peeler, peel skin from beets and cut into quarters or large bite sized pieces.
• Douse with a tablespoon of olive oil and juice of half of the orange with zest.
• Wrap in foil and roast in oven at 350 degrees for 35-50 minutes or until tender. Check at 15 minutes and turn.
• Remove and douse with remaining orange and zest of that orange while still warm.

Beet Pesto

• Mix in small food processor or blender, beet greens remains olive oil, lemon juice, garlic and two tablespoons pistachio nuts. Blend until smooth. Taste to season with salt and pepper. Add more olive oil if needed.
• Bring beets to room temperature. Drizzle with more olive oil if needed. Season with salt and pepper. Top with beets pesto and remaining pistachios.

The post Roasted Orange Beets with Beet Greens Recipe appeared first on Spinach Tiger.