2T extra virgin olive oil
2 medium zucchini
1T lemon juice
small handful basil, leaves picked and torn
small handful flaked almonds, toasted
4 ounces of tin sardines in olive oil, drained
Thinly shave the zucchini lengthwise with a v-slicer (or mandoline or sharp knife). Mix lemon juice and oil in a bowl and season this well. Add in the zucchini and toss thoroughly. Let stand for 10 minutes or so to let the dressing absorb. Toss in the basil leaves and split salad between two plates. Put your sardines (or other complement) and toasted almonds on top.
Source: Group Recipe
I hear that kids can turn in to picky eaters in the early years, and the battle over eating veggies can drag on for years. I wouldn’t know anything about that now, would I? 😉 I found an intriguing recipe that claims to be fail-proof in getting kids to eat spinach. It sounds pretty good and I was thinking of making these snacks for myself. It does kind of cheat though, anything with a stick of butter in it and some cheese is going to taste good. Whatever. I’m still going to add this to the archives for future reference with Isadora.
Spinach Balls | Makes 50
2 (10-ounce) packages frozen chopped spinach, thawed
4 eggs
1/2 cup grated Parmesan cheese
1 large onion, finely chopped
2 cups Pepperidge Farm Herb Seasoned Stuffing Mix
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1 teaspoon salt
10 tablespoons melted butter (1 stick, plus 2 tablespoons)
Heat oven to 350 degrees. Squeeze the water out of the spinach. Beat the eggs in a large bowl, then dump spinach and the rest of the ingredients in and mix. Cover the bowl and refrigerate until the mixture holds together, about an hour. Shape into roughly 1-inch balls and bake on a lightly greased cookie sheet until just browned and crispy, 30 to 35 minutes.
(Source: Wondertime Magazine, March 2009. Page 54.)
