- Spinach or spring mix greens
- Spring onions or sweet onion
- sprouts or other veggies
- Raw beet, grated
- Goat cheese or other meltable cheese
- Sprinkle of extra virgin olive oil
- Sprinklea good alsamic vinegar
- Optional: rehydrated sun-dried tomatoes
Build your salad in an oven safe bowl. Pop it in a toaster oven for approximately 5 minutes, or until greens are wilted and cheese is melty.
Also good to add in prior to baking: sun-dried tomatoes.
You can rehydrate your dried tomatoes in different ways. For basic use you soak them in water for 1 to 2 hours at room temperature as needed- this should be long enough to fully rehydrate them. Boiling water will speed up the process. For longer soaking times be sure to stick them in the refrigerator.
They can be added directly to soups and stews. Adding them during the last 20 to 30 minutes of cooking is usually sufficient.
You can also try soaking them in vegetable stock or you can be inventive and try rehydrating them with wine!
Use the liquid from soaking in your recipes like a vegetable stock.
Pour a mixture of one half vinegar and one half boiling water over them and let them soak for five to ten minutes. Drain thoroughly then mix with a good olive oil seasoned with a few pieces of garlic sliced clove and marjoram leaves. Let them marinate for 24 hours in the refrigerator before using. These are very good in salads and pasta dishes!
Find high quality extra virgin olive oil here.
You can buy all natural, additive-free wine here.
In south central PA, you can find organic veggies here.