unwind cooking
feta
Mashed Potato Quesadilla
Serves up to 4 | Wine to sip: Woodbridge 2010 Merlot by Robert Mondavi – I got a 1.5L bottle of this wine last week and it kept fresh for 3-4 days with a cork in the fridge. I had a lot of left over mashed potato. Quesadillas was an easy solution! Add a side … Continue reading
Thyme Chicken, Mushrooms and Brussells Sprouts Pizza
Serves 4-6 | Wine to sip: Woodbridge 2010 Merlot by Robert Mondavi 8 ounces Brussels sprouts, chopped 4 ounces crimini or white mushrooms, sliced 1 tablespoon grapeseed oil 5 pieces boneless chicken breast tenderloins 2 teaspoon thyme 1 teaspoon garlic powder 3 tablespoons extra virgin olive oil, plus a little extra to oil baking sheet … Continue reading
Organic Herb Salad with Avocado and Feta
Serves 4 3 ounces organic herb salad mix, rinsed 1/2 English cucumber, sliced 2 tablespoons extra virgin olive oil 1 teaspoon Balsamic vinegar 2 ripe avocados, sliced crumbled Feta cracked peppercorns Optional: sunflower seeds, roasted and unsalted Toss herb salad mix, cucumber, oil, Balsamic. Top with avocado, feta and sunflower seeds. Sprinkle with cracked peppercorns … Continue reading
