Summer Harvest Veggie Menu

This salad recipe has no proportions indicated because it is completely scalable to the number of people you are feeding. For a single serving, I use a combined total of about 1 1/2 to 2 cups of veggies, an ounce of cheese, 1 – 5 oz. can of tuna, and a total of about 2 tablespoons of vinaigrette. For the vinaigrette, use 1 part vinegar to 2 parts olive oil, season with mustard and spices to your taste. Adjust the contents and proportions to what you like to eat. Really, you can’t mess this up. You can do it!!! 🙂

Not Quite Nicoise Salad

Ingredientstuna salad oil vinegar vomfass mall of america

Spring greens or baby spinach
Tomatoes, cut in bite-sized pieces
Green beans, steamed for 3 minutes and chilled
Red onion, sliced
vomFASS Olives, with pimento
Feta Cheese, cubed or crumbles
Canned tuna (or chicken)

Vinaigrette made with these vomFASS products:

Honey Balsamic Vinegar
Lemon Extra Virgin Olive Oil
Dijon Mustard
Viola’s Mediterranean Fish Seasoning
Pyramid Sea Salt

Directions

Toss salad ingredients together. Whisk vinaigrette ingredients together. Combine with salad. Enjoy!

Roasted Veggies

Ingredients

Veggies of choice: eggplant, zucchini and yellow squash, onions, bell peppers, mushrooms, asparagus, radishes, garlic, etc.

Pyramid Sea Salt
vomFASS Pizza Extra Virgin Olive Oil
vomFASS Aceto Balsamico Maletti or di Famiglia

Directions

Slice veggies into ½ inch to ¼ inches, depending on density of vegetable. Combine olivegrilled veggies olive oil vomfass mall of america oil and sea salt in a large bowl or pan. Add veggies and toss gently until lightly coated. Place on grill mat on a 425 degree grill, or spread in a single layer onto a pre-heated sheet pan. Roast or grill at 425 degrees, turning halfway through to get a slight char on each side. Time varies from 10 – 30 minutes, depending on types of veggies and desired char.

Enjoy as a side dish (Drizzle with Aceto Balsamico for serving), cool for an antipasti plate with the remoulade below, enjoy as a healthy snack, blend into a dip (see recipe below), add to a salad, or make them into soup!

Roasted Veggie Remoulade

Ingredients

¼ C. plain Greek yogurtroasted vegetables with remoulade vomfass mall of america
¼ C. mayonnaise
1 T. capers, rinsed and chopped
½ T. vomFASS Calamansi Balsam Vinegar
2 tablespoons vomFASS Dijon mustard
vomFASS Sea Salt and Viola’s Pepper with Herbs, to taste

Directions

Whisk together all ingredients. Serve in a small bowl on a platter with roasted veggies.

 

Roasted Veggie Dip with Flatbread

Ingredients

2 C. roasted veggies (see recipe above)
7 T. vomFASS Pizza Extra Virgin Olive Oil
2 t, vomFASS Vingre Viejo de Montilla (Spanish Red Wine Vinegar)
1 small clove garlic, finely chopped (unless garlic is in roasted veggies)
vomFASS Sea Salt and Viola’s Pepper with Herbs
2 t. Viola’s Smoked Paprika (spicy or sweet)
1 t. Viola’s Cumin

3 6-inch pitas, flatbread or cauliflower pizza crust

Directions

When cool enough to handle, coarsely chop vegetables and transfer to a food processor along with 1 Tbsp. olive oil, vinegar, garlic, salt and pepper. Pulse until mixture is finely chopped with some texture remaining. Taste and season with more salt and pepper, if needed. Transfer to serving bowl.

Preheat oven to 350°F. In a small bowl, stir together paprika, cumin and 1/2 tsp. salt. Cut each pita or flatbread into triangles. Arrange triangles in a single layer on 2 large baking sheets. Lightly drizzle with remaining 3 Tbsp. olive oil and sprinkle with spice mix. Bake until crisp and golden brown, about 12 minutes. Serve dip at room temp with pita chips or flatbread.

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Easter Brunch at Home

You can fight the crowds of people Sunday morning for a turn at Easter brunch in a restaurant. Or, you can make this easy, delicious and healthy brunch at home while in your PJs, with your favorite music streaming and sipping on a glass of bubbly!

Here’s our suggestion: Asparagus + Manchego Cheese Omelets – Serves 4Brunch at Home Omelet Asparagus vomFASS Mall of America

Ingredients

1 lb asparagus
8 eggs
1 C. Manchego cheese, grated
vomFASS ingredients:
Lemon Extra Virgin Olive Oil
Garlic Pepper Whole Blend
Herb Garlic Sunflower Oil
Pyramid Sea Salt
Indian Green Peppercorns

Tomatoes, avocado, or green onions for garnish.

Directions

Heat oven to broil. Wash asparagus and snap off tough ends. Blanch asparagus for 2 minutes in a steam basket over boiling water in a large saucepan. Then rinse asparagus in cold water to stop cooking. Pat dry on paper towels. (You can blanch a day in advance and hold in a container or zipper bag in the refrigerator until the next morning.) Place spears on aluminum foil lined baking pan with Asparagus Grilled Vegetarian vomFASS Mall of Americasides. Drizzle with Lemon Extra Virgin Olive Oil, turning spears to coat evenly with oil. Crack Garlic Pepper Whole Blend generously onto spears. Broil for 4 minutes on top rack of oven. (If your grill is free from its snow bank, use that instead of broiling!) Hold asparagus in oven on low, or turn oven off to hold while making eggs.

Make omelets two eggs at a time. Crack eggs into a bowl and whisk. Add 1 T. water and a pinch of Pyramid Sea Salt, groundProsecco vomFASS Mall of America or crumbled with fingers, and a grind or two of Green Indian Peppercorns and whisk again. Heat Herb Garlic Sunflower Oil in an omelet pan or small non-stick saute pan over medium high heat until oil is hot. Add eggs, reduce heat to low and cook until set but not dry. A cover can help get the center set. Slide omelet onto plate and put in oven to hold with asparagus. Cook the remaining omelets. Assemble with asparagus, add grated 1/4 cup grated cheese to each omelet, saving some for garnish. Add other garnishes desired.

Pair with sparkling wine, such as our beautiful Sentio Prosecco from Italy, on its own or add orange juice for a Mimosa. Enjoy!

Simplify: instead of omelets, simply scramble the eggs all at once and serve with asparagus on the side and grate cheese over all.