Category Archives: Recipes

Recipes

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Spinach-Feta Cheese Salad

By: Rich Bendorf, ofm 

This is the house salad of The Frian Friar.  It is simple, fast and refreshing and has received rave reviews in my kitchen.  (Serves 4)

  1. Tear or chop 9 oz. of leaf lettuce. You can use either baby spinach or tender small leaf spinach.
  2. Divide spinach into four bowls and tear or chop until desired consistency.
  3. Sprinkle 1T of EVO on each salad.
  4. Add about 1T of Balsamic vinegar and toss.
  5. Salt and Pepper to taste.
  6. Top with about 1 oz. of Feta Cheese.
  7.  Enjoy.

N.B. This is always a favorite of guests.  It is easy to prepare and is very low in carbohydrates and high on fibre.  Also, feel free to be creative with this recipe in your own kitchen.  Let me know how you like it!

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Preprandials

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Garlic-Herb Encrusted Crostini

By: Rich Bendorf, ofm

Mix following ingredients in a small bowl and set aside:

1T Minced Garlic
1t Sea Salt
1t Pepper
4T EVO (Extra Virgin Olive Oil)
1t Italian Herb Mix
3T Parmagiano-Regiano Cheese (or Parmagiano)

  1. Cut French Bread or Baguette into ½ inch slices
  2. Place bread slices on toaster oven rack and spread mixture on to slices. Make sure to stir the mixture frequently.3.Toast until golden, about 4-5 minutes
  3. Serve with Mediterranean Rose’ or your favorite wine.
  4. Enjoy!

N.B. Try using Sour Dough bread with the recipe…it adds a tangy distinctive flavor.  Also try different types of hard cheese to enhance the flavor.

 

Tangy Tapenade

The Provencal name for capers is Tapeno. Capers provide the unique taste and tang for this preprandial treat. Although Tapenade is adjunct to a meal, it is also great alone, on crackers or crostini, with a glass of red wine.

1 Large can of Black Olives (Mario 6 oz Dr. Wt., or equiv)

3 T drained Capers

3 T EVO (Extra Virgin Olive Oil)

2 T lemon juice

2 cloves of garlic (1 T of minced)

2 t fresh thyme leaves or 1 t dried thyme, or dry italian

Sea salt and fresh ground pepper to taste

Put all ingredients into a food processor and pulse until well mixed, but not a paste.