We are two sisters that feed our families almost completely vegetarian. With 5 children aged 2 to 12 years between the two of us, we have had the joy and pain of experimenting. We plan to Blog 365 simple and kid approved meals. Most will be made-from-scratch but we will also share what we do when eating out. It may take more than 365 days to accomplish this but we hope you'll check back often, try our suggestions and give us your feedback.


68. Marinated Antipasta and Spinach Salad

garlic powder
6 - 10 plum tomatoes (quartered)
herbs de Provence or an italian seasoning mix

3 fresh garlic cloves
oregano (1 sprig chopped)
rosemary (1 sprig chopped)
basil (5 leaves chopped)
baby bella mushrooms (quartered)
1 diced small red pepper
1 diced small yellow pepper
1 diced small orange pepper
about a cup of artichoke hearts
1/2 cup chopped kalamata olives
1 can garbanzo beans
feta cheese

I oven-dried my tomatoes, starting around noon. I quartered them, tossed them in olive oil, salted them and seasoned them with powdered garlic and herbs de Provence. I put them in the oven at 250 until they smelled yummy and tasted amazing (about 4-5 hours). I set them aside to cool until I was ready to actually make dinner.

Then I cut tomatoes in half with my scissors, put them in a bowl with mushrooms. I then added my spices (which I also chopped with my kitchen scissors). Add minced garlic cloves, 1/3 cup olive oil and 1/4 cup red wine vinegar. Mix well and sit to marinate.

Chop peppers, add to mix along with artichokes and garbanzo beans. Mix all ingredients together and let marinate 30 minute - 1 hr. Serve over bed of spinach and top with feta cheese. This is really easier than it sounds you just need to plan ahead. Of coarse you could probably use sun-dried tomatoes instead and save some time but I promise the flavor will not be the same!

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