Toasted Almond and Sage Pesto Crostini
February 8, 2021
Carrot, Date, and Orange Salad by Amy Riolo The carrot, date, and orange Salad refreshing salad is from The Mediterranean Diabetes Cookbook. It is a Moroccan favorite which makes the most out of three widely used ingredients. In the countryside where orange orchards are common, families press their own orange oil to make orange blossom water. In the United States, orange blossom water can be found in specialty stores. Even children will love the unique combination of soft and crunchy textures and sweet and sour tastes in this salad. Both the salad and dressing can be made in advance, and stored separately in the refrigerator. Pour dressing over salad just before serving. Serves 8 Serving Size: 3/4 cup Ingredients: 4 cups baby spinach 2 medium carrots, peeled and grated 1 navel orange, peeled and cut into segments 1/4 cup pitted dates Juice of 1 orange Juice of 1 lemon 1 teaspoon orange blossom water Freshly ground pepper, to taste Preparation: Arrange spinach on the bottom of a large serving dish. Scatter carrots on top of lettuce. Arrange oranges on top of carrots. Arrange dates around the top. Make dressing by whisking orange juice, lemon juice, orange blossom water, and freshly ground pepper together in a small bowl. Set aside. Drizzle dressing over the salad. Serve immediately. Healthy Living Tradition: Follow nature’s lead when making healthy changes to your diet.  The rule of thumb is “if it grows together, it goes together”.  In season fruits and vegetables can be combined in many delicious and unique ways.
Carrot, Date, and Orange Salad
February 17, 2021
Potato Salad with Tomatoes and Capers, Pantelleria Style

Potato Salad with Tomatoes and Capers, Pantelleria Style

  • 2 pounds (1kg) of potatoes;
  • 1 pound (½ kg) of Roma or San Marzano tomatoes;
  • ¼ cup of salt preserved capers, thoroughly rinsed and patted dry;
  • 1 tablespoon of dried oregano;
  • 1 medium red onion, very thinly sliced in rings;
  • 3 tablespoons of red wine vinegar;
  • extra-virgin olive oil;
  • freshly ground pepper
Steam the potatoes until done, peel and cut them into bite-size pieces. Put them in a bowl, let them cool. Cut the tomatoes into bite-size pieces as well, seed them and add them to the bowl. Add the capers and the onion rings. Sprinkle the oregano and the pepper. In a little jug, mix the oil and the vinegar (1/3 of vinegar and 2/3 of oil). Dress the salad with this mixture just before serving, otherwise the potatoes absorb all the oil and become soggy.