za.mpmn-digital.com
New recipes

Artichoke, Cherry Tomato, and Feta Salad with Artichoke-Pesto Crostini

Artichoke, Cherry Tomato, and Feta Salad with Artichoke-Pesto Crostini


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


Ingredients

Pesto

  • 1 12-ounce jar marinated artichoke hearts, drained
  • 3 tablespoons (packed) finely grated Parmesan cheese

Salad

  • 1/4 cup chopped shallot (about 1 large)
  • 2 tablespoons finely chopped fresh Italian parsley plus additional for sprinkling
  • 1 tablespoon whole grain Dijon mustard
  • 12 1/2-inch-thick diagonal baguette slices, toasted
  • 3 5-ounce packages mixed baby greens
  • 2 12-ounce jars marinated artichoke hearts, drained
  • 1 12-ounce container yellow and red cherry tomatoes, halved
  • 1 cup crumbled feta cheese (about 4 ounces)

Recipe Preparation

Pesto

  • Place all ingredients in processor. Blend until finely chopped. Season to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and chill.

Salad

  • Whisk shallot, vinegar, 2 tablespoons chopped parsley, mustard, and garlic in medium bowl. Gradually whisk in oil. DO AHEAD Vinaigrette can be made 1 day ahead. Cover and chill.

  • Spread 1 tablespoon pesto over each baguette slice. Sprinkle parsley over crostini.

  • Mix baby greens, artichoke hearts, and cherry tomatoes in very large bowl. Toss with enough dressing to coat lightly. Sprinkle feta over.

  • Serve salad with crostini.

Recipe by Diane Rossen Worthington,Reviews Section

Lunch around here means food you can eat with your hands. Whether you&rsquore craving for a Monte Cristo sandwich, a Southwestern chicken wrap, a lamb burger, a turkey Panini, BBQ chicken pizza, or short rib tacos, we&rsquove got you covered.

Drinks are a must with every meal, and sometimes are the meal. Put on your bartending hat and make a round of authentic cocktails for you and your buddies. Our cocktails are always conversation starters and there&rsquos one for every taste and occasion, so try them all. We have some non-alcoholic drinks here too, somewhere :/


This recipe is a perfect vegetarian alternative to your classic Sunday bolognese, and it tastes just as delicious. It is blazing with healthy nutrients and bursting with outstanding flavor. This recipe is perfect for a family dinner and is very simple to make. And what's even better, is that the copped cauliflower provide a texture so similar to ground meat that you can barely find the differnce.

If you're looking for a delicious, simple, and hearty meal for the weeknight, this rich recipe is perfect for you. It is a flavorful vegetarian meal, packed with protein and healthy fibers. Plus, this recipe is extremely easy to make, taking less than an hour to prepare and serve!


Bricks Wood Fired Pizza - Mount Prospect

Our take on the classic. Served with wood fired pizza crust. Add extra pizza crust for an additional charge.

Bread Bites

Gourmet bread bites, brushed with our roasted garlic olive oil and Parmesan cheese, served with our house tomato sauce.

Fresh Tomato Bruschetta

Oven-baked artisan bread, provolone and Parmesan cheeses with balsamic Roma tomatoes, extra virgin olive oil, sweet balsamic glaze and fresh basil.

Caprese

Fresh mozzarella cheese, sliced Roma tomatoes, extra virgin olive oil and basil, drizzled with a sweet balsamic glaze.

Garlic Bread

Artisan bread brushed with roasted garlic olive oil, Parmesan and mozzarella cheeses, served with our house tomato sauce. Add extra sauce for an additional charge.

Gluten Free Garlic Bread

Gluten Free bread brushed with roasted garlic olive oil, Parmesan and mozzarella cheeses, served with our house tomato sauce.

Crostini con Prosciutto

Oven-baked artisan bread with fresh mozzarella cheese and prosciutto with ribbons of grilled bell peppers. Baked in our wood-fired oven, then drizzled with extra virgin olive oil and a sweet balsamic glaze.

Josies Meatballz

House-made meatballs with California raisins, house tomato sauce, and a dollop of ricotta cheese.


Wednesday, January 3, 2018

How to Eat Local This Year

This is a typical early summer farm share box. It's got plenty of leafy greens along with some herbs, onions, squash, eggplant, peppers and radishes.

Follow me | Pinterest | Instagram | Facebook

So you want to Eat Local more often this year? Me, too. I'm glad you're here. I think eating locally is good for your body, your family, our environment and our community. Plus, the food just tastes good. For over a decade I've been deliberately seeking out locally grown fruits and vegetables, locally produced sweeteners, and locally sourced protein. I've moved from the East Coast to the Midwest while keeping up with my Buy Local habits. I suspect these tips are transferable, so I've decided to break from the usual 'how to use the farm share produce' recipe type posts for a series on how to add more local to your life. Please feel free to share with someone thinking about eating more local this year. I know we can all use support to make our good intentions into actions.


This series evolved from a talk I gave at my local community center entitled Eat Local, Save Money, and Support Your Local Economy. Over the years I've picked up a bunch of tricks to make successful local food choices, and I wanted to share some. The start of a new year is often a motivating time for many people, so if I can help nudge your local leanings into some practical action I'd be delighted.
Over the series we'll cover why sourcing food locally is good for your economy, where you can find local foods, and how to shop more mindfully. I'll share my philosophy on menu planning--when I do it, when I wing it. I will explain vegetable triage, and share some tips on reducing food waste. I'll give you some tips for preserving produce while it's abundant--without needing fancy equipment. Feel free to poke around the website--there's a lot of nuggets of wisdom in here along with some pizza. To help eaters like me, I've got my recipe index broken into produce type--from Acorn Squash to Zucchini--with a variety of recipes for a variety of eaters.

I'd like to start off with my biggest surprise--the WHY of Eating Local.

Why are YOU interested in eating local? For me, it began as a way to increase the amount of vegetables and fruits our family was eating while supporting farmers who are respectful and kind to the land in the region we live. The human and environmental impacts were pretty much all I thought about. Now, though, the economic impact of my purchases on my community are my bigger motivation. This is for two reasons. First, every dollar is a vote for what matters to you. Second, everybody eats. If I can combine my voting (dollars) with something I've already got to do (buy food), I see that as a winning multitask. As the chart above shows, 48 cents out of every dollar you spend locally is recirculated in your community. This multiplier effect ripples throughout the region. When you buy a box of strawberries or a loaf of bread at the farmer's market, or eat at a local independent restaurant, you are contributing to your neighbors, to your PTO, to the emergency services of your town as your dollars are recirculated by local business owners. You are enriching your community just by buying dinner. That's pretty empowering.