With the holidays approaching, T.W.O. spent some time experimenting with recipes this weekend to make sure we have the perfect menu for our Holiday meals. This recipe is a great option for your Friendsgiving feast! It’s non-traditional, but festive and will add a refreshing dish to your table. Find out how to make this easy recipe in just a couple steps! Continue reading “Quinoa and Pomegranate Salad”
Side dish season starts NOW! What dish will you be cooking up this Fall Season in preparation for the big Thanksgiving feast?? Try this easy scalloped potato with leek recipe out and see if its a fit for your family! Continue reading “Scalloped Potatoes with Leeks”
It’s summer time and who wants to turn their stove on? We don’t! Well, at least T.W.O. tries to avoid it! We whipped up this “couscous” cauliflower recipe for a side dish one Friday evening. When cauliflower is put into a food processor, the consistency is very much that of the real couscous. It’s a great gluten-free alternative for couscous and still has extraordinary taste and texture! It is a must try!
Cauliflower Couscous Salad
– 1 head of cauliflower, cut into chuncks
– 1 red bell pepper, diced small
– 1 yellow bell pepper, diced small
– 1 can of chickpeas, rinsed and patted dry
– 3 Tablespoon fresh dill, chopped
– 3 Tablespoon fresh flat-leaf parsley, chopped
– 3 Tablespoons fresh mint leaves, chopped
– 2 garlic cloves, minced
– Spicy Lemon-Herb Vinaigrette (recipe below)
1. Place half of the cut cauliflower florets to the bowl of a food processor and process for a few seconds or until the cauliflower resembles couscous. Place into a bowl and repeat for the remaining cauliflower chunks.
2. To the processed cauliflower, add the remaining ingredients including the vinaigrette. Add as much vinaigrette as you wish. Season with pepper and salt. Toss and serve.
Spicy Lemon-Herb Vinaigrette Ingredients
– 1 cloves garlic
– Zest of 1 lemon
– 1/2 cup fresh lemon juice
– 1 Tablespoon fresh dill
– 1 Tablespoon fresh flat-leaf parsley
– 1 Tablespoon fresh mint leaves
-2 teaspoons sugar
– 2 teaspoon Dijon mustard
– ¼ teaspoon ground cumin
– ¼ teaspoon red pepper flakes
– 3 Tablespoons olive oil
Add all ingredients up to and including the red pepper flakes into the bowl of a food processor and process to blend well. Add the olive oil slowly while processor is running. Blend well. Use immediately or keep covered in the fridge.
With the 4th of July approaching us, T.W.O. decided to create a spin on the Italian dish and make it more of an All-American salad. Adding peach to the traditional dish compliments the flavors of the basil, heirloom tomatoes and burrata. Happy 4th of July!
Peach Burrata Caprese Salad
– 1 large heirloom tomato
– 1 large yellow peach
– 1 package of Belgioioso burrata
– 10 – 12 basil leaves
– 3 Tablespoons Balsamic
– 2 Tablespoons basil infused olive oil
1. Slice the heirloom tomato lengthwise to make rounds
2. Slice the peach.
3. Wash and dry the basil leaves.
4. To assemble: place the heirloom tomato on a plate, followed by peach, basil and burrata.
5. Drizzle olive oil and balsamic over the salad.
6. Top with salt and pepper.
T.W.O. has been using their barbecue a lot these past couple of weeks since it’s been so nice out. We decided to take our salad to the grill and whip up a roasted broccoli salad. Grab your tongs and chef’s hat and lets start grilling!
Roasted Broccoli Salad
– 2 large heads of broccoli
– 2 Tablespoons olive oil + some for brushing
– 2 red onions
– 3 cups cherry tomatoes or heirloom tomatoes, chopped
– 2 ½ Tablespoons red wine vinegar
– Shaved manchego cheese, for serving
– Krazy Salt
1. Preheat the barbecue.
2. Cut the broccoli heads lengthwise into ¾ inch thick steaks. Brush with the olive oil and season with salt and pepper.
3. Grill over medium heat for about 7 minutes or until the broccoli is lightly charred and tender. Transfer to a baking sheet to cool. Cut the broccoli steaks into 4 sections.
4. While the broccoli is cooling, cut the red onions crosswise in ½ inch sections. Brush with olive oil and place on the grill for about 5 minutes. Transfer to the baking sheet.
5. In a bowl, toss the tomatoes with the 2 Tablespoon of olive oil, vinegar, salt and pepper. Add the red onions and broccoli and mix well. Plate the salad and top with shaved manchego cheese.
6. Ready to eat!
Happy summer cooking!
Imagine, lounging on the beach looking at the crisp blue ocean waters of the Mediterranean in the warm sun. Besides rose, what else is missing? Of course, some Mediterranean orzo pasta salad! Its refreshing, light and satisfying. See you in paradise!
Mediterranean Orzo Pasta Salad
– 2 cups orzo
– 4-6 cups water
– ¼ cup fresh mint, chopped
– 2 cups cherry tomatoes, halved
– ½ cup red onions, chopped
– ½ cup lemon juice
– 2-3 Tablespoons olive oil
– 2-3 garlic cloves, diced
– 1 cup marinated artichoke hearts (optional)
- Cook orzo as directed on the box.
- Once the orzo is done, strain all the water out. Place in a bowl.
- Mix in chopped mint, cherry tomatoes, garlic, red onions, lemon juice, olive oil, salt and pepper. Add artichoke hearts if deserved.
- Plate and serve! Store leftovers in the refrigerator. If the pasta gets dry, add more lemon juice.
Need a fast and easy side dish – T.W.O. has you covered with this mushroom and basil quinoa recipe. It’s light, flavorful and fresh. If you are a mushroom lover, you will love this recipe!
Mushroom & Basil Quinoa
– 2 cups chicken broth, low sodium
– 1 cup quinoa
– 1 shallot, chopped
– ¾ cup fresh basil, chopped
– 1/4 cup manchego, shaved
– 2 cups mushrooms, sliced
– 3 garlic cloves, diced
– 2 teaspoons garlic powder
– ¼ cup lemon juice
– Olive Oil
- Bring 2 cups of water to a bowl. Add quinoa. Reduce heat to low and cover. Cook for 20 minutes.
- While the quinoa is cooking, sauté mushrooms, cloves, shallot in olive oil. Add fresh salt and pepper. Cook for about 8-10 minutes.
- When the quinoa is done, place in a bowl and mix mushrooms in. Add lemon juice, basil, manchego, salt and pepper to taste.
- Plate and serve hot.
A steak that isn’t meat or doesn’t contain a lot of calories – is this even possible! Well T.W.O. makes is possible with cauliflower! Yes, that’s right we are making steaks with cauliflower! Grab your herbs and mushrooms and lets make this vegetarian dish!
– 1 head cauliflower
– 1 cup mushrooms, diced
– 6 Tablespoons basil olive oil
– 2 teaspoons red pepper (cayenne)
– 3 teaspoons oregano
– 3 teaspoons ground coriander
– 2 teaspoons garlic powder
– 6 Tablespoons balsamic vinegar
– Krazy Salt
Preheat oven to 415°.
- Cut the cauliflower in half. Remove the steam.
- Take the halves and cut thick slices. You should get a total of 4-6 “steaks” depending on the size of your cauliflower.
- In a pan, heat up 4 Tablespoons of olive oil over medium-high heat. Place the steaks in the pan and top with all the spices, salt, pepper and balsamic. (Make sure to save ½ the ingredients for each side) Brown each side for about 4 minutes each.
- Remove from the pan and place on a foil-lined cookie sheet.
- Cook in the oven for about 20-25 minutes.
- While the steaks are cooking, sauté mushrooms in the pan with 2 Tablespoons of olive oil. The excess spices from the pan will be enough to spice up your mushrooms. Add salt and pepper to taste.
- When the cauliflower is done, remove and plate. Top with sautéed mushrooms and greens.
Healthy meal or side dish– you got it!
Bored of your traditional salad?! We’ll T.W.O. has a new recipe for you! Cabbage crunch salad has been a favorite side dish in T.W.O.’s family for generations. It’s easy, fresh and a crowd pleaser!
– 1 head of green cabbage
– 1 cup green onions, chopped
– 1/3 cup cilantro, chopped
– I package chicken top ramen noodles
-3/4 cups rice vinegar
-1/4 cup red wine vinegar
-1/3 cup vegetable oil
-2 tablespoons white sugar
-1 packet top ramen seasoning (included in package with dry noodles)
– Krazy Salt
Using a sharp knife, cut the cabbage in half. Take the “core” out of each half. Next, cut the cabbage in thin slices to create a “slaw”. Put the cut cabbage in a mixing bowl. Add the chopped green onions and cilantro. Break the top ramen into small clusters over the salad. If you are having a hard time breaking the ramen, place the ramen into a Ziploc bag and pound until small clusters are created. Combine the noodles with the cabbage.
For the dressing, add all the ingredients together and mix well. Add fresh ground pepper and Krazy Salt to taste.
Pour the dressing over the cabbage mixture and toss. Make sure the dressing, ramen noodles and green onions are evenly distributed throughout the cabbage slaw. After everything is mixed well, cover with foil or plastic wrap and put in the refrigerator. It’s best to let the salad marinate for at least one hour before serving. Serve chilled.
It’s almost Super Bowl Sunday…do you have a menu ready? If not, don’t worry! Between now and February 2nd, we will be featuring some delicious recipes that will be perfect options for your spread! Today–twice baked potatoes!
-6 large Russell Potatoes, washed
-1/2 cup 2% milk
-1/2 cup sour cream
-2 garlic cloves, diced
-1/2 cup butter, softened
-2 cups cheddar cheese, shredded
-4 Tablespoons dried basil leaves
Preheat oven to 400°F.
Using a knife, poke holes in the potatoes prior to putting in the oven. This allows the potatoes to breath and the heat to spread evenly inside. And so they don’t burst!
Bake the potato for about 30-40 minutes. You will know when the potatoes are done when you can easily put a butter knife through each of them.
Remove the potatoes from the oven and let them sit for 5 minutes. Using a sharp knife. Slice the potatoes in half, long ways.
Using a spoon, scoop the inside of the potatoes out and place into a big mixing bowl. Scrap as much out as possible without breaking the skin. Once complete, add the butter to this warm mixture to melt. While melting, add sour cream, garlic, milk, 1 1/2 cup cheese, basil leaves, salt and pepper. Mix with a hand mixer or a wooden spoon. Once all the ingredients are combined, add the potato mixture to the potato skins.
Top the stuff onions with the remaining shredded cheese. Place in the heated oven for 10-15 minutes. Then turn the oven to broil and let the potatoes broil for 1-2 minutes. The cheese should melt and the tops should get a little brown. Remove the potatoes from the oven. Top with green onions/ chives and serve!
Your football crowd will be pleased!
Ready, Set, Hike, TOUCHDOWN!