Rice Salad Recipe

Healthy, fresh and easy to make. This rice salad is just what you need for these hot summer days

It's so hot today, I cannot believe it! I went for my run this morning and thought I was going to melt on my way back. Really!! The forecast says we'll have a high of  95 degrees for today and tomorrow (that's about 35 degree Celsius). And for those of you who don't know me, I'm in Southern California near the ocean, with an average temperature of about 70 degree all year long. Breezy and cool, and not extremely hot.
With this unexpected heat wave, I don't feel like baking or cooking very much. So here is one of my favorite dishes for these occasions. It's fresh, wholesome, light and easy to make.
This dish can be prepared a day before and can be stored in the refrigerator for a couple of days. It's  perfect for a picnic or a barbecue. For a light dinner or to take along with you at work or school for a healthy lunch.

You can really make rice salad with many different ingredients. That's what I like about it so much. Change it up every time and make it fun. Today, I've prepared it with mixed pickled veggies, marinated artichoke hearts, olives, fresh mozzarella and hard boiled eggs. And of course, you need a drizzle of tasty olive oil and a sprinkle of chopped fresh basil. Sounds perfect, right?

Here is the video recipe for you.

Note, the quantities of the ingredients added to the rice are just to give  you an idea of what I did. But feel free to add or change anything as you prefer!

Ingredients: serving about 4

• 1 1/2 cups (300 gr) rice ( I used long grain)
• 3 hard boiled eggs
• 1 cup (180  gr) of giardiniera - mixed pickled veggies
• 1/2 cup (75 gr) of marinated artichokes hearts
• 1/4 cup (35 gr) of mixed pitted olives ( I used Greek)
• 6 oz (170 gr) of fresh mozzarella
• a couple of tablespoons of extra virgin olive oil
• salt
• 3-4 leaves of fresh basil 

Preparation time: 30 minutes
Directions:

1. Bring a large pot of salted water to a boil. Simmer the rice, as directed. it should take about 15 minutes.
2. In a separate small pan, hard boil three eggs: place the eggs in the pan, cover with cold water. Bring the water to a boil over medium heat. When the water starts to boil, lower the flame to the minimum and let cook for about 8 to 10 minutes. Drain, run under cold water and peel.

3. In a large bowl, add the mixed pickled veggies, the artichoke hearts and the olives. All cut in small pieces.

4. When the rice is ready, drain and run quickly under cold water to cool it down. Drain well and add to the bowl with veggies.

5. Drizzle with a couple of tablespoons of extra virgin olive oil.

6. Cut in pieces the boiled egg and salt to taste.

7. Add the eggs, mozzarella cut in small cubes, and the basil cut in smaller pieces to the rice.
Mix well. And adjust with olive oil if necessary.

Serve at room temperature or store in the refrigerator up to two days.

Buon appetito! 

Pasta Salad with Grilled Eggplant and Sun Dried Tomatoes

A fresh and healthy pasta salad with grilled eggplants, sun-dried tomatoes and fresh mozzarella

 An irresistible combination of Mediterranean flavors!

 A hot weekend is coming up here in Los Angeles. I can't wait to jump in the warm ocean water and relax on the sand. And if, like me, you are planning to spend your Sunday at the beach or somewhere else fun, here is a great picnic lunch idea.

This pasta salad is very simple to make. It's vegetarian, healthy, fresh and very tasty. You can prepare it ahead of time and store it in the refrigerator. And then you just bring it along to the beach or park in your cooler.
I generally prefer eating this salad at room temperature (not cold from the refrigerator and not hot from the stove). I chose farfalle pasta this time, but you can really use any shape of short pasta. I would really not recommend spaghetti for a pasta salad.
Here is the recipe for you. And have an amazing weekend :)

Ingredients, serving 4 people:                  PRINTABLE RECIPE

• 1 medium eggplant
• a couple of whole sun-dried tomatoes (I used about 5 halves - Colavita, tomatoes in olive oil)
• 1 garlic clove
• 8 oz of fresh mozzarella cheese
• extra virgin olive oil
• oregano
• salt
• 12 oz pasta

Preparation time: 30 minutes

Directions:

1. Bring a large pot of salted water to a boil and cook the pasta.
2. Cut the eggplant in thin slices. Grill the eggplants, drizzled with olive oil and sprinkled with salt.

3. Cut the grilled eggplants in small strips. In a large bowl, add the eggplants, the garlic cut in slices, the sun-dried tomatoes cut in pieces and sliced garlic

4. Drain the pasta, run it under cold water to stop it from overcooking. Add to the bowl and mix well. Add the mozzarella cut in small cubes and mix again. Add more olive oil and oregano if necessary. Easy as that :)

Buon Appetito!

Fresh and Healthy Couscous Salad

So healthy, fresh, light, and easy to make:
couscous salad with organic tomatoes, cucumbers, fresh mozzarella cheese and your favorite olives

Perfect for these hot summer days!

I prepared this couscous salad on Sunday, for our day at the beach. It was a great hit! So wholesome and delicious. A great combination of fresh flavors. I'm  one hundred percent sure that this will become one of your favorite summer recipe too. 

This couscous salad is quite versatile. It's perfect for a picnic on the sand, a barbecue at the park, your next party ... or you can simply enjoy it after a long day at work, or pack it for lunch the next day.

Did I mention it's fresh, healthy and delicious?!? Because it's fresh, healthy, delicious AND super easy and fast to prepare. Only few ingredients are required to make this salad. Make sure to use good quality, tasteful products, tough. I bought all my ingredients at Trader Joe's, As you might guess ... one of my favorite store :) Check out my video, and you will see how easy this recipe is!

Wait, there is more! You can prepare this salad ahead of time too. Just refrigerate it, especially if the weather is warm, and if you are not planning to eat it in the next hour or so.  I just love recipes that work around my schedule :)

Ingredients: serving 4 people:

• 8 oz (225 gr) of Israeli pearl couscous (I used Trader Joe's) 
  
• 2 organic tomatoes
• 2 small (Persian) cucumbers, or one medium cucumber
• 8 oz (225 gr) of fresh mozzarella cheese
• 1/2 cup of pitted green olives (or your favorite) 
• salt to taste
• oregano 
• about 4 tablespoons of extra virgin olive oil

Preparation time: 20 minutes

Directions:
1. Bring about three cups (700 ml) of water to a boil. Add one tablespoon of olive oil, and salt to taste. Simmer the couscous for about 12 minutes. If you are using a different couscous than what I have, make sure to check the directions on the box on the best way to cook it.

2. Cut the tomatoes, cucumbers and mozzarella cheese in small cubes. Combine these ingredients in a large bowl. Season with salt and drizzle with about 3 tablespoons of olive oil.

 3. Add the olives, sliced.

4. When the couscous is ready, drain and run under cold water to stop from overcooking.

5. Add to the bowl, mix well and sprinkle with oregano.

Serve immediately, at room temperature or refrigerate for up to a day.

Buon Appetito!

Rose Shaped Eggplant Parmigiana

Let's give a new shape to the traditional Italian eggplant Parmesan!

This rose shaped appetizer is made with thin slices of eggplant rolled in buttery pastry crust, 

filled with melted mozzarella cheese and garlicky tomato sauce,

a sprinkle of oregano flakes and freshly grated Parmesan cheese.

Finally, here it is! I know many of you have been waiting for this. A savory variation of my so-talked-about rose shaped apple dessert!!
After the rave reviews and the many requests, I finally came up with something deliciously savory, vegetarian and quite healthy. And (of course!) pretty and elegant, shaped like a rose. Something  you will want to try as soon as you see how easy it is to prepare. This is going to be a sure hit at your next party.
This recipe is just as easy as the apple roses', but made with scrumptiously savory Mediterranean ingredients. All you have to do is spread tomato sauce and shredded mozzarella cheese on strips of puff pastry. Place the eggplant slices on the strips, sprinkle with oregano flakes and garlic infused olive oil. Roll up the roses and bake. It's so much fun looking at these roses come alive right under your eyes!
When ready, you might thinks that these eggplant Parmesan roses are too pretty to be eaten. Well... think again! When the amazing aroma coming from your oven hits your nostrils, you will not be able to resist.
So, ready for this recipe?!? Hold on tight, and start taking notes so you can head right to the store and get what you need. My only suggestion: make sure you bake enough for everybody!

Buon appetito!

Ingredients to make 6 roses:                                 Printable Recipe

• 1 medium eggplant (about 12 oz, 340 gr)
• 1 frozen puff pastry sheet, thawed
• 1 cup of crushed tomatoes (I like San Marzano)
• 1 garlic clove
• 1 tablespoon of extra virgin olive oil
• a couple of leaves of fresh basil
• 6 tablespoons of shredded mozzarella
• oregano flakes
• garlic infused olive oil (optional)
• freshly grated Parmesan cheese to sprinkle on top
• salt

Preparation time: 20 minutes to prepare, plus 45 minutes to bake
Directions:
1. Thaw the puff pastry if you haven't done so. It should be outside the freezer for 20-30 minutes.
Prepare the tomato sauce: in a small pan, saute' for one minute the crushed garlic clove with one tablespoon of olive oil. Add the crushed tomatoes and salt to taste. Let the sauce simmer for a few minutes. Add the basil leaves after about five minutes. Turn off the heat when ready.

2. Peel the eggplant and slice as this as you can. Cut the slices in half. Sprinkle with salt and drizzle with garlic infused olive oil, if you have it, or regular extra virgin olive oil.

3. Unwrap the puff pastry (9 in x 9 in) over a clean and lightly floured counter.  Using a rolling pin stretch the dough a little, in one direction, trying to keep it in a rectangular shape. Cut the dough in 6 strips, about 2 in x 9 in (5 cm x 22 cm).

4. Preheat the oven to 350° F (175° C). Spread about one tablespoon of tomato sauce on each strip.

5. Sprinkle each strip with about one tablespoon of shredded mozzarella .

6. Place the eggplant slices as shown in the picture.

7. Sprinkle with oregano.

8. Fold up the bottom of the dough.

9. Carefully roll, seal the edge and place in a silicone muffin cup. No greasing is needed for silicone muffin mold. Make sure to spray regular muffin tin.

10. Do the same steps for the other 5 strips. Bake for about 40-45 minutes,on the lower rack. Check after the first 30 minutes. If the top of the eggplant slices are starting to burn, cover with aluminum foil for the remaining of the time.

Note: Before removing from the oven, make sure the pastry is fully cooked on the inside.
11. Sprinkle with freshly grated Parmesan cheese and serve immediately.

Buon appetito!