Healthy Food Recipes

Minestrone is a rich, thick vegetable soup. It gets its name from the Latin word minestrare, which means “to serve” or “to dish up.”

Ingredients :

·         1 16-oz. can kidney beans

·         1 clove garlic, minced

·         1/2 tsp. salt

·         1/4 tsp. pepper

·         1 tbsp. olive oil

·         1/4 c. chopped fresh parsley

·         1 small fresh zucchini, unpeeled  and diced

·         2 celery stalks with leaves, finely chopped

·         2 small carrots, peeled and diced

·         1 small onion, minced

·         1 16-oz. can whole tomatoes, cut up with a spoon

·         21/2 c. water

·         1/3 c. elbow macaroni, uncooked

·         1/2 c. beef bouillon or tomato juice

      ·     salt to taste

How To Make :

·         Put beans in a large kettle and mash them slightly with a fork.

·         Add garlic, salt, pepper, oil, and parsley. Stir well.

·         Add water and all vegetables to the1 tbsp. olive oil kettle.* Bring to a boil over medium heat, stirring occasionally.

·         Lower heat, cover the kettle, and simmer 1 hour, stirring occasionally.

·      After 1 hour, add macaroni and beef bouillon or tomato juice. Simmer 15 minutes, stirring occasionally. Add salt to taste.

Preparation time: 20 minutes, cooking time 2.5 Hrs Serves 6 to 8

Ingredients :

·         1 c. olive oil

·         2 tbsp. lemon juice

·         1/2 tsp. pepper

·         1 tsp. sugar

·         1/2 tsp. dry mustard

·         1/4 tsp. paprika

·         1/2 tsp. oregano

·         1/8 tsp. basil

·         1 clove garlic, crushed

        ·      ¼ white wine vinegar

How To Make :

·         Combine all ingredients in a tightly covered jar. Shake well until dressing is thoroughly mixed.

·         Refrigerate for 2 hours. Shake well1 tsp. salt before serving.

Preparation time: 5 minutesChilling time: 2 hours Makes 1.5 cups

Antipasto is an Italian word that comes from Latin. Ante means “before”and pasto means “pasta”or “dough.”Antipasto is, therefore, what diners eat before the pasta.

Ingredient :

·         several leaves of lettuce

·         1/2 head fresh greens, such as Boston or romaine lettuce, shredded

·         6 carrots, peeled, halved lengthwise, and cut into 3-inch pieces

·         6 celery stalks, cut into

·         3-inch pieces

·         6 salami slices

·         6 provolone or mozzarella

·         cheese slices

·         2 tomatoes

·         2 hard-cooked eggs

·         6 canned artichoke hearts

·         black and green olives for garnish

·         radishes for garnish

·         1 bunch of scallions for garnish

·         1/4 c. Italian salad dressing (included in website)

How To Make :

·         Wash all fresh vegetables thoroughly and let dry.

·         Cover a large serving plate with leaf lettuce. Place shredded greens on top.

·         Divide carrot and celery sticks in half and place at each end of the plate.

·         In the center of the plate, lay alternate slices of salami and cheese.

·         Cut tomatoes and hard-cooked eggs into quarters. Arrange egg and tomato quarters and artichoke hearts around the edge of the plate.

·         Place olives, a few radishes, and some scallions wherever they fit in attractively. (Any other fresh raw vegetables such as broccoli or cauliflower cut into bite-sized pieces may be added.)

·         Dribble salad dressing over all.

Preparation time: 20 minutes Serves 6 to 8