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Featured Recipe

Roasted Vegetable Bruschetta

This weekend I roasted a pan full of fresh veggies for a stuffed shell recipe I was working on.  They not only looked, but tasted so wonderful I thought, why not enjoy them as a topping on bruschetta!  Voila ~ here you go.

Mediterranean Kale and Quinoa Salad

"Such a fresh and healthy salad!"

1/4 cup olive oil
3 teaspoons balsamic vinegar
Sea salt
6 cups kale, ribs removed and coarsely chopped
2 cups spinach, coarsely chopped
1/2 cup red onion, chopped
5 Tbs. Kalamata olives, chopped
2 cups cooked quinoa, (about 1 1/2 cups dry)
1 pint cherry tomatoes, halved
2 cups feta cheese, crumbled


1.     In a small bowl combine olive oil and balsamic vinegar.  Sea salt to taste.

2.     In a large bowl combine kale and dressing.  Toss to coat well.  (It’s best to let sit for 15 minutes.)

3.     Add spinach, red onion, Kalamata olives and quinoa.  Toss well to mix all ingredients.

4.     Add the tomatoes and feta cheese; gently toss again.

5.     Serve and enjoy!


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