Enjoy some delicious recipes!
Program #1024Marie Hegler
Balsamic Tomatoes and Mozzarella Salad
1/2 cup olive oil
1/4 cup balsamic vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
1 shallot, minced
1 garlic clove, minced
Salt and pepper, to taste
1 pint cherry tomatoes, halved
8 ounces mozzarella, cubed Mixed baby greens
1. To make dressing, combine all ingredients in a jar with a lid, and shake until mixed well.
2. To assemble salad, toss tomatoes and mozzarella with 1/4 cup dressing. Serve atop mixed baby greens.
Yield: 4 servings
Italian Sausage and Cauliflower Rice Stuffed Peppers
4 multicolored bell peppers, tops cut off and chopped, peppers hollowed and seeded
2 cups cauliflower rice
8 ounces ground Italian sausage
1/2 onion, chopped
1 garlic clove
1. Preheat oven to 350 degrees.
2. Wrap bell peppers in aluminum foil, and place in a baking dish. Bake for 15 minutes and remove from oven.
3. Meanwhile, in a large nonstick skillet over medium heat, cook sausage until brown. Drain and set aside.
4. Heat oil in skillet, and add chopped bell pepper tops, onion, and garlic. Cook, stirring occasionally, until softened, about 3 minutes. Add mushrooms and cauliflower rice and cook for additional 2 minutes. Return sausage to the skillet. Mix in the 1/2 of the tomato sauce and 1/2 of the Parmesan cheese, salt, and pepper. Spoon mixture into peppers and place them on a baking sheet. Top with remaining sauce and Parmesan cheese.
5. Cover and bake for 15 minutes at 350 degrees.
Yield: 4 servings
Clemson Cooperative Extension
Salt in Antiquity
While salt is cheap today, it used to be worth its weight in gold. Historians believe that Roman soldiers were once paid with salt. In fact, the word 'salary' comes from the Latin word 'salarium,' or payment in salt. During the late Roman Empire, salt was carried across 400 miles of the Sahara desert by caravans of as many as 40,000 camels. It was that important to humanity!