Salad - Spinach, Fig, Ricotta and Toasted Marcona Almonds

Ingredients:
Spinach
Dried figs
Ricotta cheese
Marcona almonds (toasted)
Olive oil
Balsamic vinegar
Sea salt

Preparation:
Cut dried figs in small pieces. Toast Marcona almonds on a pan for a couple of minutes. Place them on a plate to let them cool. 
Use a mortar and pestle to crush the almonds a bit.
In a bowl, mix spinach, figs, add a bit or Ricotta cheese, olive oil, balsamic vinegar, and sea salt. Once all is mixed, add the toasted Marcona almonds on the top.

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Eggs - Petite Omelets

These omelets are so easy to prepare. It took me about 45 minutes for all the preparation and cooking. There are infinite combinations one can make. I used a muffin pan. Enjoy!

Ingredients:
Butter or olive oil to cover the muffin pan
6 eggs
Spinach
Kale
Mushrooms
Cauliflower
Prosciutto
Cheddar cheese
Peppers
Herbs: oregano, thyme, chives, parsley
Sea salt
Pepper

The secrets:
Use fresh ingredients
Cut ingredients in small, bite sizes
Bake for 20 minutes at 350 degrees or until eggs are done.

Salad - Grilled Pear, Orange and Arugula

Another kitchen experiment to keep eating greens and salads throughout the whole year. This salad goes well with fish or seafood.

Ingredients:

Arugula
Pear
Mandarin oranges
Olive oil
Lemon juice
Orange juice
Sea salt
Pepper

Preparation:
Cut pear in strips. Cover with olive oil and sea salt. 
Prepare arugula in bowl with a good amount of olive oil, sea salt and pepper.
Squeeze a bit of lemon juice and orange juice from Mandarin oranges into the arugula.
Cut Mandarin oranges in halves and add to salad.
Add warm grilled pears on top of salad.