Monday, October 13, 2014

Sleek and Greek (Meatless Monday)

The cold soup and potato omelet combo was tantalizing.  I especially loved the soup, a recipe derived from Food and Wine Magazine. 

Greek Soup
(Serves 2)

1 tsp. Olive Oil
1/4 Leek, diced
6 Kalamata Olives
1/4 cup Sweet Red Pepper, diced
Saute for 5 minutes.  Remove from heat.  Add:
1 1/2 Tbsp. Red Wine Vinegar
1/2 Tbsp. Rice Wine Vinegar 
1 tsp. Fresh Parsley

3 Pickling Cucumbers, sliced
1/2 tsp. Honey

4 Tomatoes, chopped
1/4 cup V-8, low sodium
1/2 tsp. Honey 
Blend tomatoes, adding V-8 and honey to smooth.
Place in bowl.

Garnish with Olive Mix, Cucumbers and
2 Tbsp. Gorgonzola Cheese

The Omelet Recipe was inspired by Cooking Light.

Peppery Potato Omelet
(Serves 2)

12 Tiny Red Potatoes
Scrub and boil in water until cooked, about 15 minutes.  Drain and half.

1 Red Pepper, diced
1/4 Leek, diced
1 tsp. Olive Oil
Saute in small iron skillet.

3 Eggs, whipped
Pour eggs over peppers and leek.  Top with potatoes.  Cook 3 minutes.  
Place under broiler for about 4 minutes to cook eggs.  Garnish with Cherry Tomatoes.

Have a great week.  We're off to Atlanta (FNCE) Friday!

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