AVOCADO SALAD
Ingredients:
1 bunch of spinach
1 avocado
1/4 red onion chopped
2 tbsp olive oil
1 lemon
salt to taste
1/2 tsp cayenne
Directions:
Chop spinach into small pieces.
Place into a mixing bowl and toss
with the olive, lemon juice,
avocado and salt. Add in the onion and cayenne.
VEGETABLE LASAGNA
Ingredients:
1 1/2 tbsp olive oil
2 cloves garlic, minced
2 bunches spinach, large stems removed and chopped
¼ cup vegetable stock
2 cup diced mushrooms
1 zucchini, sliced
1 cup peas
1 24oz jar tomato sauce (try to use a sauce without added sugar)
Brown rice lasagna noodles
(pre-cooked)
1 cup cheese for topping
Directions:
1. Set the oven to 350 degrees.
2. In a small sauté pan, heat 1 tbsp olive oil over medium heat.
Add garlic and sauté until fragrant. Add spinach and 1/4 cup vegetable stock. Continue to sauté until slightly wilted.
Set aside spinach mixture in a bowl.
3. In the same sauté pan, add ½ tbsp oil, chopped mushrooms and zucchini. Sauté 3-5 minutes until fragrant.
Set aside.
4. In a blender combine peas and water with seasoning.
Blend on high until you get a creamy consistency.
5. In the baking dish, spread about 1 cup of tomato sauce to cover the bottom.
Add a layer of noodles, overlapping them slightly to make a solid single layer.
Spread peas and cheese evenly over noodles.
Layer mushroom/zucchini mixture on top of cheese.
Add another layer of noodles, followed by sauce and spinach mixture.
PASTA
Ingredients:
1 kg of pasta
2 tbsp olive oil
1 clove of garlic, chopped
1/2 cup zucchini, chopped
1 cup chopped heirloom tomatoes
chopped basil
Salt and pepper to taste
Directions:
In a large pot, boil water.
Add pasta and cook for 8-10 minutes.
Meanwhile, in a large pan, warm the olive oil over medium hear.
Add garlic and stir until slightly brown and fragrant.
Add zucchini and stir 3-5 minutes.
Add tomatoes and continue to cook until tomatoes are slightly soft.
Season with salt, pepper, coriander and chopped basil.
Drain pasta and put in a large bowl.
Toss in fresh veggies and serve.
Note: 1 tablespoon (15 g) of Olive Oil is 120 Kcal
Recipes
CHOOSING THE RIGHT OLIVE OIL FOR COOKING
A high quality extra virgin olive oil is perfect to be added over fish, meat, vegetables, used in salad dressings, used as a dipper or rubbed on a piece of bread. As the oil is left unheated, you take full benefits of its flavor and aroma, as well as its health qualities. Pair olive oil with foods and find the right match. Use a mild to medium strength oil for salad dressings or to be added over mild food. Switch to a robust olive oil to add over a hearty dish. When frying or sauteing, flavor and aroma of oil is not important. Then, you can use a cheap extra virgin or virgin olive oil.
CULINARY USE OF OLIVE OIL
Olive oil has been used for thousands of years in cooking and is one of the cornerstones of Mediterranean diet. It is very versatile and, with its unique flavor and aroma, it has become a must-have in European kitchen. Different olive oils complement different foods and uses. Olive oil can be used for cooking, frying, as an ingredient in marinades and sauces and as a condiment, drizzled over various dishes. It is always appreciated as a bread dipper or simply dabbed on a toasted piece of bread that has been scratched with a clove of garlic.
6. Repeat with one more layer of noodles, sauce, and then sprinkle generously with cheese.
7. Bake the lasagna for 35-40 minutes or until bubbly.
Let it sit for 5 minutes or so to firm up before slicing.
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