Heirloom Tomato Salad
Ingredients:
6 oz. heirloom tomatoes, marinated in extra virgin olive oil
1/2 oz. fresh baby arugula
2 teaspoons sea salt (1 in salad and 1 on top)
1 teaspoon black pepper (1/2 in salad and 1 on top)
1/2 oz. lemon vinaigrette
1 tablespoon of the olive oil you marinated the tomatoes in, drizzled on top
Ingredients:
6 oz. heirloom tomatoes, marinated in extra virgin olive oil
1/2 oz. fresh baby arugula
2 teaspoons sea salt (1 in salad and 1 on top)
1 teaspoon black pepper (1/2 in salad and 1 on top)
1/2 oz. lemon vinaigrette
1 tablespoon of the olive oil you marinated the tomatoes in, drizzled on top
Preparation:
Combine and enjoy!
Combine and enjoy!
Penne Mediterranean
Ingredients:
1/2 oz. extra virgin olive oil
1 teaspoon fresh garlic
1 tablespoon sundried tomatoes
2 tablespoons feta cheese (1 in dish and 1 on top)
3 oz. Vegetable Bercy sauce
2 tablespoons herb butter
2 oz. fresh spinach
1 tablespoon toasted pine nuts
7 oz. wheat penne pasta
Ingredients:
1/2 oz. extra virgin olive oil
1 teaspoon fresh garlic
1 tablespoon sundried tomatoes
2 tablespoons feta cheese (1 in dish and 1 on top)
3 oz. Vegetable Bercy sauce
2 tablespoons herb butter
2 oz. fresh spinach
1 tablespoon toasted pine nuts
7 oz. wheat penne pasta
