Caprese, Kitchen Sink Style!

It's that time of year where we all make promises which we sometimes intend to keep.  In my case I am working on recommitting myself to the wheatless life.  After success in training and finishing in the 2012 Portland Duathalon, I am setting my sights higher with the hopes of improving my time and loosing that little unattractive bulge...I also have been called up to do a work training and I'd REALLY like to fit into my dress uniform.  This calls for committing to healthier lifestyle choices over the winter...AFTER the Holidays of course.  So,that being said, I'd like to present my version of a personal favorite...not as fancy as the restaurant, but much easier to enjoy while curled up on the couch watching a movie.  :)

Ingredients:

Olive Oil
Balsamic Vinegar
Fresh Basil Leaves
Spinach
Tomatoes (I prefer Cherry)
Fresh Mozzarella
Prosciutto
Parmesian
Honey roasted sunflower seeds

Mix equal amounts of olive oil and balsamic vinegar, enough to coat the amount of the other ingredients in the salad.

Slice mozzarella into quart-inch slices and again into chunks.  If using large tomatoes, cut into chunks. Toss both into dressing mixture and let sit while preparing the rest of the ingredients.

Loosely chop Spinach leaves and several basil leaves and mix into the bowl.  Grate the Parmesan, slice prosciutto, add a handful of sunflower seeds, and toss together.

 

Now, pour yourself a glass of red wine and, if you feel good about cheating on your diet, grab a slice of Seattle's Bay Front Sourdough and enjoy!

 

 

Getting Your Ruffage

Coming up with sides for dinner can be a pain.  Being used to having pasta, mashed potatoes, or rice as faithful companions for my meat not having those options can make dinner a challenge. Seriously, there's only so many nights you can open a can of peas or green beans for dinner.

The Broccoli Salad is an oldie but a goodie.  Delicious, nutritious, and VERY VERY EASY.


Randi's Broccoli Tree Salad

Ingredients 
Broccoli
Onion
Carrots
Dried Cranberries
Honey Roasted Sunflower Seeds
Extra Sharp Chedder
Mayo
Vinegar
Cumin
Garlic Powder
Instructions
This is one of those "make to taste" recipes....meaning there are no set amounts and requires the cook to be in touch with their inner taste buds. 
Dice that broccoli into little tiny pieces.  This is a good way to take out pent up frustration....Whack that veggie! 
Throw the broccoli in your mixing bowl 
Dice that Carrot into little tiny pieces.  More frustration venting...WHACK WHACK WHACK! 
Throw the carrot in your mixing bowl.
Dice that onion. More frustration venting but don't cut your fingers off ;).
Throw the onion in your mixing bowl.
Add a handful of cranberries.
Add a handful of Sunflower Seeds.
Shred some cheese.

If you have diced and chopped correctly, your bowl of salad goodness should look like the photo below:

Don't be discouraged if your bowl looks a little less than orderly...it's all going to get mixed up anyway once you add a couple dollops of mayo, a tablespoon of vinegar, and a couple shakes of garlic powder and cumin.  That being done and a few stirs and your salad will look like this:

At this time I usually throw the whole deal into the fridge while I finish making dinner.  This gives the flavors of the salad time to meld into each other.

And there you go.  A perfect side and means of veggie goodness.