Category Archives: Side Dishes

Broiled Mozzarella & Herb Tomato Recipe & Sage Hill Farms herb review

Here’s a quick, easy, healthy side dish (or meal in my case-it was today’s lunch)

Broiled Mozzarella & Herb Tomato Recipe

Cheese of your choice
Herbs of your choice – I used organic thyme and oregano from Sage Hill Farms

Slice the tomato into thick slices
Sprinkle with desired amount of cheese
Add desired amount of herbs
Then broil for approximately 8-10 minutes or until cheese is melted and brown.

Wasn’t that easy!?
and good too.

Read the Sage Hill Farms herb review here

Pasta Salad with Grilled Veggies Recipe

Pasta Salad with Grilled Veggies Recipe

* 8 ounces whole wheat rotini, shells or other short pasta
* 3 tablespoons EVO (extra virgin olive oil)
* 2 tablespoons red wine vinegar
* 2 cloves garlic, minced
* Sea Salt & freshly ground black pepper to taste
* 1 cup cherry tomatoes
* 2 medium-sized zucchini, cut lengthwise into quarters
* 1 red bell pepper, quartered & seeded
* 1 bunch scallions, trimmed
* 1 cup black olives
* 1 cup mushrooms
* 2 tablespoons chopped fresh oregano (I use oregano from Sage Hill Farms since it’s organic and fresh. The owner, Bea Kunz is an awesome lady that I’ve known for years. All the herbs and teas are divine!)
* 2 tablespoons chopped fresh basil (ditto what I said above about using herbs from Sage Hill Farms)

–Prepare charcoal fire, or preheat gas grill or broiler…whatever method you’re going to do the grilling part.
–Bring large pot of lightly salted water to a boil. Add pasta, and cook until al dente, about 7 minutes. Drain, and rinse thoroughly to cool. Transfer to large bowl, and toss with 1 tablespoon olive oil.
–Whisk together remaining olive oil, vinegar, garlic, salt and pepper in a bowl. Add the scallions, and toss to coat with oil mixture.
–Thread cherry tomatoes, zucchini, red pepper and mushrooms on wooden skewers, or place on grill directly.
–Grill, turning occasionally, about 3 minutes. Cook until all vegetables are tender and grill-marked, 2 to 4 minutes more. Remove from grill, and let stand until cool enough to handle.
–Chop vegetables (except the cherry tomatoes) into bite size pieces and add to pasta.
–Add remaining marinade, olives and herbs, and toss well.

Watermelon Salsa Recipe

This Memorial Day most people will be enjoying watermelon along with all the other commonly eaten foods to celebrate the beginning of summer.
Instead of having the typical slice or wedge of watermelon, try watermelon in a new way.

Watermelon Salsa

2 cups finely chopped seeded watermelon
1 cup fresh diced pineapple (or if you have to, you can use crushed pineapple from can but drain it first)
1 cup minced sweet onion
1/4 cup chopped fresh cilantro
1/4 cup orange juice
1/4 teaspoon hot sauce (you decide how hot you want it!)

Combine the cilantro, orange juice, and hot sauce in a bowl.
Mix the watermelon, pineapple, and onion together with the cilantro, OJ and hot sauce mix.
Refrigerate at least 30 minutes before serving.

Great with natural pita chips or whatever kind of chip you want to use (preferably something semi-healthy)