Tag: cherry

Wheat Berry and Cherry Tomato Salad

Wheat berry or wheatberry is the whole grain form of wheat, this is not yet refined, so it means this is intact with all the nutrients compared to the refined one. I like the chewy texture and the nutty taste of wheat berry.

Ingredients:

2 cups wheat berry

6 cups water (add if needed)

2 cups cherry tomato

2 tablespoons lemon juice

2 tablespoon olive oil (extra virgin)

1/2 cup chopped parsley

salt and pepper to taste

Procedure:

1. Put the water and wheat berry in a pot then boil until tender. Drain and let cool.

2. Put the cooked wheat in a mixing bowl, then add the rest of the ingredients and mix well.

3. Serve and enjoy with your favorite fried or grilled meat.

Marinated Artichoke and Olive Appetizer

This simple marinated artichoke and olive appetizer is full of bright, Spanish-inspired flavors. It makes a great addition to a holiday cheese board or a tapas-style spread. It’s also a great little snack any time!

This post has been sponsored by ShopRite Supermarkets. All thoughts and opinions are my own.

When Shawn and I were in DC earlier this summer, we walked passed one of my favorite Spanish restaurants while we were looking for a place to sit down and eat lunch in between museums. We ended up going for noodles instead, but I haven’t been able to shake my craving for tapas ever since.

There’s only one Spanish restaurant that I know of here in Albany and they only do tapas on their bar menu. So, I finally took matters into my own hands and made a tapas-inspired spread for dinner one night.

We had air fried patatas bravas, devils on horseback, sliced chorizo, and, my favorite of the night, this simple artichoke, olive, and Manchego salad.

I headed to ShopRite Supermarket for ingredients because they always have a really good selection of international products at affordable prices. I knew I’d be able to find the Manchego cheese that I wanted there. It also gave me the opportunity to check out their new ShopRite Trading Company products.

ShopRite Trading Company launched earlier this year and features artisanal products inspired by Asian, Indian, Greek, and Latin cuisines, which are imported from Italy, Ecuador, Spain, Greece, and more! I love experimenting with cuisines from other cultures, so I was really excited to give these products a whirl. They have everything from olive oils to cooking sauces to marinated artichoke hearts. You can find them in almost every aisle of ShopRite Supermarket – look for the black ShopRite Trading Company logo on the bottom right corner of the label.

For this tapas-style artichoke and olive salad, I used ShopRite Trading Company Imported from Greece Marinated Mixed Olives, STC Imported from Peru Marinated Artichoke Hearts Quarteredquartered marinated artichoke hearts imported from Peru, and STC Imported Italian Extra Virgin Olive Val Di Marza PDO from Sicilyextra virgin olive oil from Sicily. I also grabbed a box of STC Rosemary Flatbreads to serve with the olives.

To make the salad, I made a simple marinade by heating a little olive oil with garlic and lemon zest. This infuses the oil with flavor and makes a really delicious base for your dish. I threw in a few red pepper flakes for heat and a splash of sherry vinegar for acidity. I poured the marinade over the drained artichokes and olives, then added in some shaved Manchego cheese and fresh parsley.

You can eat this appetizer right away – it’s delicious when the oil is still a little warm – or serve it at room temperature. The oil solidifies when it’s refrigerated, so if you want to make it ahead of time, be sure to pull it out of the fridge about an hour before you want to eat to let it come up to room temperature.

Marinated Artichoke and Olive Appetizer

Yields 10

Ingredients

2 Tablespoons ShopRite Trading Company Extra Virgin Olive Oil
2 garlic cloves, thinly sliced
1 lemon, zested
1 teaspoon red pepper flakes
1 Tablespoon sherry vinegar
1 small jar ShopRite Trading Company Marinated Artichoke Quarters, drained
1 jar ShopRite Trading Company Marinated Mixed Olives, drained
2 ounces Manchego cheese, shredded
1/4 cup fresh parsley, chopped
ShopRite Trading Company Flatbreads, for serving (optional)

Directions

Add the olive oil to a small pot set over medium heat. When the oil starts to shimmer, add the garlic and lemon zest. Cook 2-3 minutes or until the garlic begins to turn golden. Immediately remove the pot from the heat and stir in the pepper flakes and vinegar.

In a medium bowl, combine the artichoke quarters and olives. Pour the oil mixture over the salad and mix well. Gently stir in the Manchego and parsley.

Recipe Notes

The marinated mixed olives have pits. You can use an olive/cherry pitter to remove them before making this recipe or be sure to have a bowl/napkin available for your guests to discard their pits into.

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I am not a certified nutritionist. Nutrition information calculated using myfitnesspal is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Information provided on this site is not a substitute for professional advice by certified health professionals; please consult with your doctor regarding specific health needs.

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Baked Cauliflower Falafel with Almonds and Broccoli Seed Sprouts

Falafel gets a healthy makeover! These flavourful baked falafels are better than the real deal, because they are made with cauliflower, broccoli sprouts, white beans, almonds and einkorn flour! It makes a great lunch paired with salad greens, extra roasted cauliflowers, Feta and a refreshing yoghurt dressing.

Cauliflower Falafel	Cumin Roasted Cauliflower	Salad & Yoghurt Dressing
100 g White beans, cooked 150 g Cauliflower florets 1 clove Garlic, peeled 2 tbsp Broccoli seed sprouts 1 Egg, medium 30 g Almonds, ground 60 g Einkorn flour 1/4 tsp Baking powder 1/4 tsp Chilli flakes 1/2 tsp Cumin seed powder 1 tsp Salt 1 tsp Olive oil	500 g Cauliflower, cut into 5cm florets 1 tbsp Olive oil 1 tsp Cumin seeds Salt and black pepper	200 g Plain full fat yoghurt 1 clove, Garlic, minced 2 tbsp Freshly squeezed lemon juice 1 tsp Olive oil 2 tbsp Broccoli seed sprouts Salt and white pepper 80 g Salad greens 1 Onion, peeled and sliced 2-3 Cherry radishes, cut into wedges 50 g Feta, crumbled

Preheat the oven to 200C/400F. Line a baking tray with baking paper. Brush the baking paper with half of the olive oil.
Drain the white beans and place them in a processor together with cauliflower florets, garlic, broccoli seed sprouts and egg. Process all the ingredients until smooth. Add in ground almonds, einkorn flour, baking powder, chilli flakes, cumin powder, and salt. Process again until well combined.
Using 2 tablespoons to form 10 falafels and place them on the prepared baking tray. Brush the falafels with the remaining olive oil. Bake in the middle of hot oven for 30 minutes until lightly golden brown.
In a large bowl, toss the cauliflower, oil, and cumin to coat. Season to taste with salt and freshly ground black pepper and toss again to coat well. Arrange cauliflower in a single layer on a large, heavy baking tray and roast in 200C/400F hot oven for 30 mins, or until tender and golden brown.
Mix yoghurt, minced garlic, lemon juice, olive oil, and broccoli seed sprouts together. Season with salt and white pepper powder.
Place salad greens, sliced onions and cherry radishes on a serving platter. Crumble the feta over and top with cauliflower falafels. Serve with cumin cauliflowers and yoghurt dressing.

Eat,Drink And Be Merry!