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Tomato, Barley and Feta Risotto
I love to make this meal over the winter months, a generous serving in front of the fire, it’s a true winter warmer and everyone loves the flavours. Tasty tomatoes, the crunch of the barley and the smooth rich taste of the feta brings this together beautifully.
Click here for the full recipe:
Enterprise: Orzo salad with polony and lemon vinaigrette (12.09.2012)
Orzo salad with polony and lemon vinaigrette
(serves 4)
1 cup orzo, cooked
2 cups prewashed baby spinach, chopped
1/2 cup chopped drained oil-packed sun-dried tomato halves
1/2 red onion, chopped
3 tbsp chopped pitted kalamata olives
1 cup chopped Enterprise polony/Cheese polony
salt and black pepper
1 jar marinated artichoke hearts, undrained
3/4 cup feta cheese, crumbled
1 lemon, halved
• Combine orzo, spinach, sundried tomatoes, onion, olives and polony in a large bowl.
• Drain artichokes, reserving marinade. Coarsely chop artichokes, and add artichokes, reserved marinade, and 1/2 cup feta cheese to orzo mixture, tossing gently to coat.
• Sprinkle each serving with remaining feta cheese.
• Grill the lemons on the braai or in a chargrill pan until caramelized and squeeze the hot juice over the salad.
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Breakfast - Chickpea frittata, mixed greens, sunflower seed dressing:
Frittata: Sun-dried tomatoes, sliced - 3 pieces. Dried shiitake, soaked, sliced - 7g dried. Green onion - 30g. Garlic, minced - 2 cloves. Kale, chopped - 40g. Red chilli, sliced - 10g. Chickpea flour - 45g. Water (from soaking shiitake) - 150g. White pepper - pinch or to taste. Black salt - pinch. Iodized salt - pinch or to taste. Baking powder - ⅛ teaspoon.
Salad dressing: Sunflower seeds, raw - 9g.Lemon juice - 20g or to taste. Date, deseeded - 1 piece. Water - a little to dilute. Iodized salt - pinch or to taste.
Garnish/side: Mixed lettuce - 110g. Almonds, raw, crushed - 3 pieces. Sunflower seeds, raw, crushed - 8g. Date ketchup/low sugar ketchup - 45g. Strawberries - 150g.
Lunch - Barley risotto, kale, roasted cauliflower:
Risotto: Sweet potato, chopped - 105g. Hulled barley, dry - 50g. Vegetable broth, low sodium - 110g. Water - 100g. Garlic, minced - 2 cloves. Onions, small dice - 95g. Celery, small dice - 50g. Carrots, small dice - 65g. Soy milk, unsweetened, fortified - 45g. Nutritional yeast - 1.5g. Almond butter, unsalted - 5g. Iodized salt - pinch or to taste.
Sauteed kale: Garlic, minced - 2 cloves. Red chili, sliced - 10g. Kale, chopped - 50g. Iodized salt - pinch or to taste.
Roasted cauliflower: Lemon juice - 5g or to taste. Whole sesame tahini - 7g. Garlic powder - 1g. Chinese five spice - pinch. Iodized salt - pinch or to taste. Water - a little to dilute. Cauliflower, florets - 100g.
Garnish: Sunflower seeds, raw - 3g. Nutritional yeast - 1.5g.
Dinner - Miso shirataki ramen:
Vegetable broth (low sodium) - 1.5 cups. Kelp - 1 small piece. Dried shiitake - 10g. Napa cabbage, chopped - 100g. Soybeans, soaked - 55g dried. Broccoli, florets - 100g. Sweet potato, sliced - 75g. Radish, shaved - 10g. Shirataki noodles - 360g. Green onion, sliced - 30g. Miso - 11g or to taste. Sesame seeds, natural, toasted - 4.5g. Nori, cut into 4 pieces - 1 sheet.
Full written recipe sheets:
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