Thanks to bloggers and restaurants, the last 20 years has brussels sprouts into a star side. If you’re still not making them at home, hopefully, this post helps you change that.

Let’s Start with Some Favorite Brussel Sprouts Recipes

• Garlic Roasted Brussel Sprouts
• Brussels with Figs and Bacon
• Brussels Sprouts with Almonds, Dried Cherries

Brussels Sprouts Recipes (Salads)

Brussels sprouts, raw and shredded, nbv 67t65

• Shaved Brussels Salad withe Pecorino
• Kale Winter Salad with Brussels
• Apple, Brussels Sprout Salad

Brussels Sprouts Recipe for Frittata, Pizza and Flash Fried

• Brussels Frittata – Keep some brussels sprouts uncooked to make this over the weekend.
• Pizza with Brussels Sprouts and Bacon
• Flash Fried Brussels Sprouts (like a restaurant)
• Brussels Sprouts with Red Quinoa – This is a meal, takes a bit of preparation but is divine.

The Brussels Sprouts Recipe to Consider

Brussels Sprouts with Butternut Squash

This is not the best picture because it’s a very old recipe, but trust me, it’s fantastic and has a secret ingredient. It’s made with sage leaves and a small amount of toasted bread cubes, but delivers umami satisfaction.

Now that you have a few brussels sprouts recipes to choose from, let me know what you make.

More Ideas for Brussels Sprouts

• Penne Pasta with Brussels Sprouts, Lemon, Breadcrumbs.
• Green Bean Casserole with Brussels and Bacon
• Brussels Sprouts Gnocchi with Sage Brown Butter

Don’t be stressed out by Thanksgiving. I have a great turkey recipe that requires very little from you and always comes out. It’s covered with cheesecloth and needs no basting.

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Thanksgiving Turkey

If you feel the stress of holiday cooking, this turkey recipe I make year after year is a winner. You cover the entire turkey with a cheesecloth soaked in broth. You end up with a self-basted crispy skinned, tender turkey.

RECIPE HERE

The post Brussels Sprouts Recipes You Will Love appeared first on Spinach Tiger.

I want to taste nothing but creamy tomato soup, flavored with the herbs of my choice. Typical recipes will have bouillon cubes or chicken broth and flour.

I decided against those ingredients, using heavy cream and white wine for a smooth and robust tomato bisque soup.

This Tomato Bisque Soup Recipe is a Healthy Version

The result is a healthier, cleaner taste of pure tomato. I picked the tomatoes and herbs out of my garden, and I wanted to share a soup that you could easily make without a lot of fuss, yet still have those sophisticated flavors. (see the faster, cheat version below).

Of course, you can pair this with a grilled cheese sandwich and make that classic American meal.

Put a Creative Spin on Tomato Bisque Soup

• Add fresh sweet corn, cut from from the cob, for texture.
• Add in homemade croutons, or crunchy bacon.
• Add hot sauce and chopped avocado.
• Add a some chile oil and replace cream with coconut milk.  So this at the end before stirring. Skip the wine.
• Add a drizzle of honey. Honey does something to tomatoes that I just adore.
• Skip the cream and simply have a great tomato basil soup.

Fresh garden tomato bisque soup is just one of many great tomato recipes made with food from my garden. You might also be interested in the fresh garden tomato sauce.

Fast Tomato Bisque Soup using Passata

Passata is simply strained tomatoes and sea salt, found in your local grocery store next to canned tomatoes, most often in glass bottles. Use Passata as your start. Add the wine first and when the alcohol burns off, add the heavy cream and warm through. Finish with fresh herbs, salt and pepper as needed. 

More Fabulous Soup from Spinach Tiger

• Roasted Red Pepper Soup
• Italian Beef Macaroni Soup
• Ribollita Tuscan Cabbage Soup
• Green Potato Soup
• Carrot Ginger Soup
• Roasted Butternut Squash Soup with Toasted Pecans
• Healthy Spicy Tortilla Soup
• Creamy Garden Tomato Soup
• Summer Chicken Soup 
• Spinach Soup
• Snowcap Heirloom Beans with Shrimp
• Bean Soup with Bacon Bits
• Split Pea Soup with Portabello Mushrooms
• Garden Fresh Tomato Basil Soup
• Broccoli Basil Spinach Soup

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My Favorite Tools for this Recipe

• Soup Crocks
• Soup Ladle
• Stick Blender
• Le Creuset Dutch Oven (I have several, but this one is smaller and on my to buy list)
• Passata

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Fresh Tomato Bisque Soup

Homemade fresh tomato biscque soup with tomatoes from the garden, blended until smooth.

Course Soup

Cuisine American

Prep Time 30 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 30 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• 10 tomatoes see note
• 2 tablespoon olive oil
• 1 onion peeled, cut in chunks
• 2 carrots peeled, cut in big chunks
• 1 piece of celery or a dash celery seed
• fresh parsely small handful
• fresh basil small handful
• 6 sprigs of thyme or 1/2 teaspoon dry thyme
• 1/2 cup white wine or dry sherry optional
• 1/4 to 1/2 cup heavy cream
• 2 tablespoons butter

Instructions

• Cut an x in the bottom of each tomato. Submerge tomatoes into boiling water for 30 seconds. You may do this 4 tomatoes at a time.
• Cool. Peel.
• Cut in half, squeeze some of the water and seeds out.
• Put in crock pot with onion, carrot, celery olive oil, thyme, basil. Add white wine.
• Cook on high for 4 hours or low for six hours. (this part is very flexible. Just make sure there enough liquid in slow cooker).
• Put into blender or use a stick blender with butter and blend until smooth.
• Add back in soup pan. Turn burner on low. Add in heavy cream. Cook just until warm and blended.
• Top with freshly cut parsley and basil, sprig of thyme or any herbs you like.

Notes

You may want to make more than 10 tomatoes, just follow the ratios. 20 tomatoes will easily fit in most slow cookers. 

Cheat Tomato Bisque: Use Passata as your start. Add the wine first and when the alcohol burns off, add the heavy cream and warm through. Finish with fresh herbs, salt and pepper as needed. 

The post Tomato Bisque Soup Recipe with Fresh Tomatoes appeared first on Spinach Tiger.

This is an amazing recipe that has me so re-excited, I am going to try it several different ways. Just the tomato with the goat cheese with the honey is enough of a flavor busting combination to make me want to give it a paleo twist. Never would I think that honey should touch tomatoes.

Never would I think that a grainy mustard belongs in this combination. But it does and when you taste all three together with a backdrop of tart crust, you will smile. Smile big. I promise. It will take you by surprise the way the boy you didn’t like all that much kisses really well and you go wow! It’s the nice surprise of the day.

I used my end of season tomatoes, some honey cultivated via blueberries, and a good goat cheese log. Surpassing the recipe for tart crust, I simply added an egg to my own basic pie crust, but changed the quantities and added in a egg yolk.

This summery, french tomato tart is not really about me, even if tarts are my favorite food. This tart is about a combination of many hands, hard at work, and a love story high on a hill with a dairy goat or two.

Nobel Springs Dairy Goat Farm – Tennessee

Just ten minutes from my house, Nobel Springs Dairy sits on a 230 acres in Franklin, Tennessee. It’s the result of a romantic love story that began in the childhoods of Justyne McCoy and Dustin Nobel who fell in love with goats in childhood. They met when Justyne was in high school at a goat show. Together they fulfilled their individual dreams of raising goats on a dairy farm.

Yes, it’s romantic. And, yes, it’s hard work. They often work 14 or more hours a day, milking, cleaning, processing, and selling cheese at 8 different farmer’s markets and to local grocers. But, they love it because they are following their passion. Dustin and Justyne are getting married in July.

This picture of the goat was 15 years ago. Wow, how time goes fast.

The Process for French Tomato Tart

This tart from David Lebovitz. When I found it on his site, I felt as if I could taste the freshness of tomatoes, the buttery crust, and the golden browned, honey dripped goat cheese through the screen. It immediately went on my mental “to make” list. And, it synched perfectly with my visit to Nobel Springs Dairy.

• Tomatoes should be cut on the thick side and very ripe. Be generous with tomatoes, as they shrink up.
• Be generous with the honey. I went back in and drizzled more. I used a blackberry honey just as recipe called for.
• I increased my oven to 400 degrees and still had to cook much longer than 30 minutes, closer to 50 minutes, until my cheese browned enough. Next time, I may blind bake the pastry shell for a few minutes.
• I used fresh thyme, basil, and a little rosemary but you can use any fresh herbs you like

Honey is a secret ingredient here, drizzled over the cheese prior to baking.

It seems that as recipes get adapted, we find our own short cuts and tips. This is yet another exciting way many hands work to create a dish.

A special thanks to Nobel Springs, and if you are in the Nashville area, or shopping at one of our many farmer’s markets or Whole Foods, be sure to pick up some Nobel Springs goat cheese.

Special Diet Tart Crust Recipes

• Gluten Free Tart Crust
• Low Carb Tart Crust

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Goat Cheese, Honey, Tomato Tart

Goat cheese, honey, tomatoes comes together to make a delicious end of summer or anytime tart with fresh herbs adapted from David Lebovitz.

Course Entree

Cuisine American

Prep Time 40 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

Tart Crust (makes 1 large tart)

• 1 1/2 flour
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 9 tablespoons unsalted butter placed in freezer for 15 minutes
• 1 tablespoons iced cold water
• 1 egg yolk

Goat Cheese Honey Tart

• 1 tart shell or pie crust
• 2 tablespoons grainy mustard
• herbs such as thyme tarragon, basil
• 3 large meaty tomatoes not too juicy sliced thickly
• 1 tablespoon olive oil
• 8 ounces of goat cheese in a log easy to slice
• 2 tablespoons of honey may use more

Instructions

Tart Crust with Food Processor

• Using a food processor, mix together flour, sugar, salt.
• Blend in butter and on medium speed, count to 10 seconds.
• Blend in water and blend for a few seconds.
• Blend in egg.
• Bring together to form a dough ball, wrap in plastic and refrigerate for 30 minutes at least.

Using Hands for Dough

• Mix together the dry ingredients. Blend in the butter until you have a mealy flour mixture. Add in water and egg and knead gently until the dough forms a ball. Wrap in plastic and refrigerate for 30 minutes.
• Roll out to three inches more than size of tart pan.
• Gently place in tart pan, and using rolling pin, roll off the edges.

Goat Cheese Honey Tart

• Fork the bottom of the tart shell. Spread on mustard until the base is covered.
• Cover with a scattering of fresh chopped herbs.
• Arrange slices of tomato, keeping in mind that tomatoes do shrink.
• Drizzle olive oil over tomatoes and season with salt and pepper.
• Arrange 6 to 8 round discs of goat cheese cut about 1/2 inch thick on top of the tomatoes.
• Drizzle honey over the entire tart, saving some honey for drizzling once tart is out of the oven.
• Bake at 400 degrees F. for 30 minutes. If making smaller tarts, reduce baking time.
• Goat cheese will bubble and turn a golden brown. Serve hot or at room temperature.
• Add more fresh herbs.

Notes

I found it best using lots of honey.

The post French Tomato Tart with Goat Cheese and Honey appeared first on Spinach Tiger.

At a recent cookout,  I needed a side for burgers. I didn’t want any starch, and a salad seemed too formal. No one around here likes mayonnaise based salads (except me). That delicious cauliflower salad came to mind when my friend texted me from Adele’s during brunch. I looked at the ingredients in their on-line menu and went from there.

Watch the Video for Raw Shaved Cauliflower Salad

Now normally I would not make anything with raw cauliflower, because it has no taste, and isn’t pleasant to eat. However once you add marinate shaved cauliflower in a strong vinegar based dressing, pistachios, golden raisins and scallions, it becomes a pretty addicting salad.

Here’s what I Learned about Raw Shaved Cauliflower Salad.

You almost can’t add enough vinegar and you need to let it marinate overnight. If not, it ends up being fairly tasteless. If you can wait or you plan ahead, it’s amazing, especially if you add nuts for crunch, and dried fruit for sweetness and texture.

You also needs lots of scallions, and a strong mustardy dressing.  I used a ratio of vinegar to oil 1 to 2. Normally I use much less vinegar, but this salad needs a lot of acid. It also needs salt, but add the chopped nuts first (which are salted) before you add too much.

I used a large whole cauliflower and sliced each floret as thinly as possible. I tried both slicing with a knife and a mandolin. The mandolin works better and I use this one also featured below.

As far as nuts, I used chopped, salted pistachios. Harder nuts seem to work better in this salad, and you could also use chopped peanuts or sliced almonds. If you use almonds, sautè them first to intensify their flavor. I added in some red chili flakes for heat.

Tips for the Best Shaved Cauliflower Salad

• Robust Vinaigrette made with Olive Oil and Mustard
• Slice Cauliflower thinly
• Scallions (lot of them)
• Toasted Nuts for more texture
• Add in heat with red chili flakes

Shaved Cauliflower Salad stays crunchy and is the perfect side dish to take to a party or pot luck.

I find that people really appreciate healthier choices at parties. This will be added to my list of salads that travel well, that include this Potluck Autumn Kale Salad and this Brussels Sprouts Salad with Raw Beet Pesto.

 More Spinach Tiger Cauliflower Recipes

• Popcorn Cauliflower
• Cauliflower Parmesan
• Greek Cauliflower
• Cauliflower Bacon Leek Soup
• Purple Cauliflower Salad with Walnut Vinaigrette
• Skillet Cheesesteak with Cauliflower (no bread)

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Shaved Cauliflower Salad with Champagne Mustard Vinaigrette

Raw Cauliflower Salad with pistachios, golden raisins, scallions, and a zesty dijon mustard champagne vinaigrette.

Course Salad

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

• 1 head cauliflower
• 1/2 cup chopped salted pistachios
• 1/3 cup golden raisins
• 2 bunches of scallions
• 1/2 cup champagne vinaigrette see recipe below
• sea salt
• pepper
• red pepper flakes as needed

Champagne Mustard Vinaigrette

• 1 clove garlic minced
• 1 tablespoon dijon mustard
• 3 tablespoons champagne vinegar more as needed
• 6 tablespoons extra virgin olive oil
• 1 teaspoon red pepper flakes

Instructions

• Cut out the bottom core of cauliflower. Discard
• Slice cauliflower as thin as you can. Mandolin is best, but you can slice with good sharp knife.
• Toss with vinaigrette.You will want the vinegar to be pronounced. I found that the cauliflower doesn’t hold the vinegar taste.
• Season with salt and pepper to taste.
• Add in chile flakes.
• Add golden raisins, chopped scallions, nuts, (reserve some nuts for garnish).

Vinaigrette Instructions

• Infuse olive oil with chopped garlic for 20 minutes.
• Put mustard in a jar and mix well with vinegar.
• Slowly add olive oil. Mix well.
• Add red pepper flakes.
• Season with salt and pepper.

Video

Notes

Depending on how large your cauliflower is, you may need more dressing. Once you taste, you may need to add vinegar, but I found I didn’t need to add in more olive oil.
You might also want to add in more nuts, raisins depending on your own taste.

It’s important to refrigerate this salad for several hours or overnight to marinate the cauliflower.

The post Shaved Cauliflower Salad with Champagne Vinaigrette & Video appeared first on Spinach Tiger.

It’s simple. The recipe just contains cucumbers, arugula, olive oil, lemon, salt and pepper. Some recipes swirl in plain yogurt and you can always do that, but I like the olive oil/lemon version for a clean, fresh tasting soup.

I’ve made chilled soups here before. Traditional Gazpacho, Chilled Watermelon, Canteloupe soup are all summer soups that are perfect during the hot summer days.

Two Main Ingredients

This is a very simple soup. You might see recipes online with a long list of ingredients, but this is a soup of fresh, local ingredients, using only two basic ingredients cucumbers and greens for either a quick starter or a nourishing, refreshing lunch.

Ingredients

• Cucumbers
• Arugula or Raw Baby Spinach
• Olive Oil
• Lemon
• Splash Vinegar
• Fresh basil or mint
• Salt, Pepper

Process for Cucumber Gazpacho Soup

This is very easy and quick chilled soup. I like to peel most of the cucumber (you don’t have to) and cut into large chunks. All of the ingredients go into a blender, adding only as much olive oil as you need, saving some to drizzle.

If you have a lemon-flavored olive oil, all the better. As far as vinegar, a splash means a small splash, just enough to bring some acid to the soup. A squeeze of lemon and some salt will do the rest in balancing flavor.

You can use either arugula or baby spinach. Keep in mind that arugula will add a peppery profile. You could also mix the greens.

More Cold Soups from Spinach Tiger

• Gazpacho (traditional)
• Golden Grape Gazpacho
• Watermelon Gazpacho Soup
• Chilled Canteloupe Soup with Blackberry Drizzle

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Play Around with the Recipe

• Add a chopped bell pepper to the recipe.
• Swirl in plain yogurt.
• Garnish top with chopped cherry tomatoes.

Products I Used for This Recipe

• Vitamix or Super Blender
• Cutting Board
• White Wine Vinegar

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Chilled Cucumber Gazpacho

Chilled Cucumbers with Arugula, Lemon, Olive Oil Blended to a summer soup.

Course Soup

Cuisine American

Keyword cucumber, gazpacho

Prep Time 15 minutes minutes

Servings 4

Ingredients

• 2 cucumbers see notes
• 2 cups arugula or baby spinach
• 2 tablespoons extra virgin olive oil
• 1 squeeze lemon
• 1 tablespoon white vinegar
• 1/2 teaspoon salt or as needed
• 1/2 teaspoon black pepper or to taste
• fresh herbs for garnish

Instructions

• Reserve 1 tablespoon olive oil for garnish.
• Put all ingredients in blender except vinegar, reserving salt and pepper and then adjust to your taste.
• Serve with basil or mint or garnish with micro greens.

Notes

You may need more cucumbers depending on how much you want to make or size of cucumbers. Best ratio is a handful of greens to one cup of cucumber, but this is a very flexible recipe made to taste.

The post Chilled Cucumber Gazpacho Soup (No Dairy) appeared first on Spinach Tiger.

This reminds me of my mother so much because she made the best ciambotta and she would pronounce it with an Italian accent, (Chumbotta) even though she was American born. I am so grateful for the simple Italian dishes I grew up on that used the fresh local vegetables of summer.

Once you eat this dish, you’ll make it again the next week. My husband ate three bowls last night, with some freshly made sourdough bread.

Ciambotta is typically made with zucchini, onions, tomatoes, and potatoes, and is similar to a French ratatouille, but is much thicker and more of a main dish than a side dish. I purchased the zucchini, peppers, potatoes and sourdough at the farmer’s market where I sell my keto bakes.

I used zucchini, green pepper, and potatoes purchased at the farmer’s market. I added onion, garlic, basil and a large can of Cento plum tomatoes. Sometimes I add in green beans, but I didn’t do that this time.

Add Left Over Meatballs or Sausage to Ciambotta if You Need Meat

If you happen to have some cooked meatballs or Italian sausage, you can always add those in, once the stew is done. However, we love this just as is.

Chop the zucchini into discs. Slice the onions and peppers into slivers. Saute onions, garlic and peppers in olive oil for about five minutes. Add zucchini. Saute another five minutes. Add in the can of tomatoes with a half can water, (more if needed). Season with salt and pepper. Cook for 15 minutes. Add diced potatoes, cook for another 45 minutes on low or until potatoes are cooked. Add in more fresh herbs when ready. Serve with crusty bread, more olive oil and pecorino or parmesan cheese.

Similar Summer Recipes from Spinach Tiger

• Stovetop Grilled Zucchini
• Italian Eggplant Stew
• Watermelon Gazpacho
• Linguini with Zucchini Sauce
• Garden Fresh Tomato Bisque
• Ribollita (Tuscan Soup)

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Ciambotta, and Italian Summer Stew

An Italian summer stew made with zucchini, tomatoes, potatoes, green pepper and onion.

Course Stew

Keyword Ciambotta, Italian Stew, Summer Stew

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Servings 4 servings

Ingredients

• 3 tablespoons olive oil
• 3 cloves garlic sliced
• 1 large onion
• 6 zucchini
• 1 green bell pepper
• 28 ounce Italian San Marzano Tomatoes
• 6 yukon gold potatoes peeled, quartered

Instructions

Prepare Vegetables

• Slice onion into slivers.
• Seed and slice green peppers into slivers
• Cut zucchini cross-wise into discs.
• Peel potatoes and cut into large bite-sized pieces.
• Peel and thinly slice garlic.

Ciambotta

• Saute onion and green pepper in olive oil for five minutes. Add in garlic and keep stirring for a minute, careful not to burn garlic.
• Add in zucchini. Sauté for five minutes, continuing to stir.
• Season with salt and pepper.
• Add can of tomatoes, squeezing with hand. Fill the can halfway with water and add.
• Add in potatoes. Simmer for the next 50-60 minutes on low until potatoes are cooked through.
• Add in stems of thyme and basil.
• When done add in more torn basil. Serve with grated pecorino or parmesan.
• Serve with more olive to drizzle if desired.

The post Ciambotta, an Italian Summer Vegetable Stew 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.

Baked Goat Cheese on fresh summer tomatoes make the most delicious classic french tart. You can make this low carb by using my low carb almond flour tart crust.

Bell Pepper Recipes

• Stuffed Peppers
• Sausage and Peppers

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The post Summer Veggie Dinners: What to Cook This Week. appeared first on Spinach Tiger.

The very next day I replicated this salad adding in lemon pasta, feta cheese, tossed with a very lemony dressing. Trader Joe’s sold a lemon pasta for a while which was perfect to add and complimented the feta cheese perfectly. At the last minute I added in some tomatoes for color. I would have included some olives if I had some on hand.

I am known for my salads, because I always make my own dressing and have mastered the what lettuce goes with what type of dressing thing. It is a thing. For example, if you want to mix a pasta and feta cheese with lettuce, a heartier lettuce such as romaine works best. The crunch and bite from romaine lettuce compliments the bite of an al dente pasta.

Green Salad with lemon salad dressing is a versatile salad, but I especially like how a briny feta cheese fits right in. Since pasta is on the bland side, a strong cheese works well. You could also use slivers of parmesan cheese or crumbled blue cheese as a substitute.

You can make this an entree salad by adding pulled chicken or salmon.

Feta Cheese

As I wrote in my olive feta appetizer post, look for a feta cheese sitting in brine that is 100% sheep’s milk. Not all feta is alike, and you may seem crumbled feta sold in your grocery store. Usually a pre-crumbled feta is tasteless, and doesn’t add much to a dish.

More Salads from Spinach Tiger

• Wedge Salad Bar with Homemade Blue Cheese
• Asian Slaw with Ginger Dressing
• Taco Salad with Special Dressing
• Crab Louis with Remoulade
• Caprese Party Salad
• Kale Salad with Apple and Sweet Potato (our most popular of all)

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Green Salad, Lemon Dressing

Salad with Feta, Pasta, Lemon Dressing

Course Salad and Salad Dressing

Cuisine American

Keyword green salad, lemon salad dressing

Servings 8 servings

Ingredients

• 10 cups romain lettuce 2 bags Italian Lettuce Mix
• 4 ounces feta cheese (in brine)
• 10 grape tomatoes sliced in half, cross-wise
• 1 cup cooked pasta such as penne, corkscrew
• Lemon Dressing as needed

Lemon Dressing

• 1 teaspoon dijon mustard
• 1 lemon juice and zest
• sprigs of fresh thyme
• 1/4 red wine vinegar or champagne or white vinegar
• 1/2 cup extra virgin olive oil

The post Green Salad, Lemon Salad Dressing Recipe 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.

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