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Grilled Tomato, Avocado and Mozzarella Sandwich PDF  ICON_SEP Print ICON_SEP
Healthy Eating
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Recipe: bread of your choice/1 avocado, sliced/2 slices mozzarella cheese (or dairy free)/1 tomato, sliced/olive oil/ sea salt and black pepper to taste. Heat a little olive oil in skillet over medium heat; Layer avocado, tomato and cheese on bread. Drizzle olive oil and dash of salt and pepper; top with 2nd piece of bread. Cook until golden brown on both sides.

EASY Strawberry Jam Treats PDF  ICON_SEP Print ICON_SEP
Healthy Eating
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Recipe: 2 sheets puff pastry, thawed /1 cup cream, whipped (non dairy optional)/4 tbs. strawberry jam / powdered sugar. Preheat oven to 400 F . Roll out pastry, cut into 4 lengthway strips. Line two baking trays with baking (parchment) paper and place pastry on each. Prick well and chill for 15 minutes in freezer. Slice each sheet in quarters and then half each quarter. Separate and bake in oven for 8–10 minutes or until pale golden brown. Carefully turn pastry and bake 6–8 minutes. more. Remove from oven and allow to cool. Spread the first sheet with jam and the second with cream and join together so that plain pastry faces up. Top with powdered sugar and fresh strawberries.

How to Open a Pomegranate... PDF  ICON_SEP Print ICON_SEP
Healthy Eating
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Every year at pomegranate time we hesitate to attempt to open one and get to those tasty seeds! Why? Because it seems so hard. Right?  Well, here are some tips to help quell your fears:

1) Slice the top and bottom from the pomegranate. They're juicy, so do this on a cutting board.

2) Slice a plus sign (+) into the pomegranate from top, going down 3/4 of the way. Don't slice all the way through.

3) Put the pomegranate into a clean sink and pour boiling water into the sink, letting the pomegranate soak for several minutes. Basically, you're going to blanch the pomegranate.

4) Move the pomegranate into pot filled with cold water.

5) Using your hands, break the pomegranate open, under the water. As you pull it apart, the seeds will drop to the bottom of the sink, and the white pith will float to the top.  And there you go. Now enjoy those seeds!

Crock Pot Spinach and Mushroom Lasagna... PDF  ICON_SEP Print ICON_SEP
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Recipe: Frozen Box of Spinach (thawed and squeezed dry or fresh chopped)/2 Tbsp Olive Oil/ 2 Cloves Garlic Chopped /1 Small Onion Chopped /8 oz Fresh Mushrooms Sliced/ /½ tsp Sea Salt/8 oz/Tomato Sauce /6 oz Tomato Paste/2 cups Chopped Tomatoes /12 /Lasagna Noodles, uncooked/1 Egg, (slightly beaten or egg substitute) /Parmesan cheese (non dairy optional)/15 oz Ricotta Cheese (or dairy free) /2 Tbsp Parsley Flakes (or fresh chopped/1 dash Fresh Ground Black Pepper /2 cups Mozzarella Cheese, shredded (or dairy free).

Heat olive oil in a medium skillet. Add garlic, mushroom, onion, salt and wine let simmer for about 10 minutes or until mushrooms and onion are tender. Add tomato paste, tomato sauce, and tomatoes, cooking at least 10 minutes. Mix egg, spinach, ricotta cheese, Parmesan cheese (optional), parsley, and pepper. Add enough milk (or almond milk) to make ricotta cheese mixture creamy. Spread a layer of spaghetti sauce over the bottom of a 4 to 6 qt crock pot. Layer 4 noodles, broken into pieces to fit, then add a layer of spaghetti sauce mixture followed by a layer of ricotta cheese mixture, sprinkling half of mozzarella cheese over ricotta cheese mixture. Repeat layers. Cover and cook on low setting 4 to 6 hours.

Pasta Puttanesca PDF  ICON_SEP Print ICON_SEP
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Recipe: 2 tbs. olive oil /2 tbs. capers, drained and patted dry with paper towels /1 red onion, chopped (1 cup) /3 cloves garlic, minced/½ tsp. red pepper flakes /1 lb. cherry tomatoes, halved (3½ cups) /1 cup fresh basil leaves, thinly sliced, divided /¼ cup pitted Kalamata olives, coarsely chopped /12 oz. linguine (or your choice of pasta). Heat oil in large skillet over medium-high heat. Add capers, and fry 1 to 2 minutes, or until many capers have split. Remove capers with slotted spoon, and drain on paper towels. Add onion to skillet, and cook 3 to 5 minutes, then stir in garlic and red pepper flakes, and cook 1 minute more. Stir in tomatoes, and cook 5 to 7 minutes, or until tomatoes begin to break down. Stir in 1/2 cup basil and olives, and remove pan from heat. Cook pasta according to package directions. Drain pasta, reserving 1/2 cup cooking water. Add drained pasta to skillet, and toss to combine with sauce, adding some pasta water if mixture seems too thick. Serve garnished with remaining 1/2 cup basil and capers.

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