Tomato/Olive/Pepper/Spinach Base
½ cup cherry tomatoes - halved
¼ cup red onions - diced
½ cup colored peppers - diced
2 tbsp pitted Kalamata olives - chopped
2 tbsp green olives - chopped
¼ cup jarred artichoke hearts - chopped
1 cup spinach
¼ cup feta cheese - crumbled
2 tbsp olive oil or stock
2 tbsp parsley or thyme - minced
Optional:
1 tbsp garlic - minced can be added
1
1. Wash hands and rinse produce.
2. Heat olive oil or stock in non-stick or cast-iron skillet. Add red onion, peppers, tomatoes, artichoke hearts, and all olives and sauté for two minutes then add spinach. Remove from heat and add feta cheese.
3. Use this base to make a wrap, omelet, pizza toppings, mix with pasta, stuffing for pasta, or topping for fish, chicken or potatoes.
Ingredients
½ cup cherry tomatoes - halved
¼ cup red onions - diced
½ cup colored peppers - diced
2 tbsp pitted Kalamata olives - chopped
2 tbsp green olives - chopped
¼ cup jarred artichoke hearts - chopped
1 cup spinach
¼ cup feta cheese - crumbled
2 tbsp olive oil or stock
2 tbsp parsley or thyme - minced
Optional:
1 tbsp garlic - minced can be added
Directions
1
1. Wash hands and rinse produce.
2. Heat olive oil or stock in non-stick or cast-iron skillet. Add red onion, peppers, tomatoes, artichoke hearts, and all olives and sauté for two minutes then add spinach. Remove from heat and add feta cheese.
3. Use this base to make a wrap, omelet, pizza toppings, mix with pasta, stuffing for pasta, or topping for fish, chicken or potatoes.
