Shockingly Simple Summer Recipe:
Written by: Kristi Linebaugh
Dr. Jayson and Mira Calton, authors of Rich Food Poor Food, recently chose Canary Island Garlic and Herb Olive Oil as their top pick for Healthy Salad Dressing, as featured on FOX News.
Are you a Busy Family, running so many different directions that you put suntan lotion on the cat and take your kid to the vet? Now, add in camp and overtime and birthday parties and grocery shopping, meal planning and cooking and serving, Oh my!
So let’s take a break, you deserve it. Summer is upon us, and now all the Farmer’s Markets are springing to life, it’s a great time to use your secret weapon for Super Sonic Shockingly Simple Suppers.
Psst.. Secret Weapon à Canary Island Garlic and Herb Olive Oil.
Put your mind to rest (and put down the cat and suntan lotion!) and let me tell you how much easier your meal time just got, are you ready?
It is a 3 step method, called
Shake, Splash & Eat!!!
That’s it! The Canary Island Olive Oil is a restaurant quality super infused olive oil. It is super concentrated and is like two bottles in one, so you must shake it really well. It is so concentrated you will be amazed at the eye popping flavor it has, in such a small amount. Shake it up, Splash it on, and Eat it up!
Yep, that’s it, now you can have shockingly delicious flavor, without the work and it’s a “Kid Tested and Approved” Recipe.
Pop over to your favorite farmers market and buy all your local goodness for this recipe. We are keeping it simple, remember? So focus on the heirloom tomatoes and the baby spinach, both in season now. When buying in season at Farmers Markets you will always get the best price, with an abundance of, in season veggies, and usually at Farmers Markets you are buying Local, instead of having it carted half way across America.
Central Park Breakfast Bagel
2 Whole Grain Bagels
2 T of organic cream cheese
4 free range eggs scrambled in 2T of Canary Island Garlic and Herb Olive Oil
1 Big handful of raw organic baby spinach
2 Plump Roma Tomatoes, sliced and diced (or 1 large heirloom tomato)
1 sprinkle of Grey Celtic Sea Salt (over the tomatoes) or Fleur de Sel
2 3 finger pinches of organic mozzarella
2 T of The Canary Island Garlic and Herb Olive Oil (the original flavor)
**(a 3 finger pinch is when you use 3 of your fingers to pinch the cheese, very scientific you know)
A.) Cut bagels in half and put 1 T of cream cheese on each bagel, just on the bottom piece of bread. Then top cream cheese with ½ the handful of raw spinach, chop if you wish or just law the pieces on the cream cheese as they are.
B.) Place 2 of the scrambled eggs on each bagel ( we use small eggs, so if you are using large or jumbo eggs, you probably won’t need two eggs per person, or if you are really hungry, maybe you do 🙂
C.) Top the eggs with a 3 finger pinch of chopped tomatoes (sprinkled with Celtic Sea Salt), a 3 finger pinch of mozzarella and 1T of Canary Island Garlic and Herb Olive Oil over the top of the cheese and tomatoes.
D.) Bake in toaster oven for 5 minutes on 350 or just throw it on broil till golden and the cheese has melted. Watch it if you are broiling, because it browns fast.
Pop the lids on and cut in half and serve with a hug and a smile!
Variations: Right now onions and peppers are ripe for the popping at your local farmers markets. So if you would like to add some of those to this recipe, simply cut up peppers and onions, sauté them in a pan until the onions are translucent and then add to your scrambled eggs.
Recommendations from Rich Food Poor Food Book by Dr. Jayson and Mira Calton
Go Wheat Free and use millet bagels from Deland Bakery listed on pg.186 of Rich Food Poor Food, (we have used them many times at Café Latte and they really are delicious. Keep in mind if you don’t use them right away pop them in the freezer.)
Go organic to “Steer” Clear of Bovine Growth Hormones and use Nancy’s cultured cream cheese pg.78 RFPF book
The Country Hen is our favorite free range eggs from the book RFPF pg.88. At Café Latte we have two customers that gift us their extra eggs from their free range chickens. Who doesn’t love that?
Always use organic Spinach above all else. Spinach is heavily sprayed and made the Terrible 20 List on pg. 132 of RFPF
To choose the healthiest cheese RFPF authors Dr. Jayson and Mira Calton recommend block cheese pg.78 Organic Valley is excellent. (Chef tip from our restaurant, use a microplane to shred your cheese, you use a lot less cheese but it piles up nicely to make you think you are getting a lot.)
At our restaurant, Café Latte Coffee House and Eatery, we try to sneak in as many veggies in our dishes as possible. The customers usually don’t notice they are eating so healthy, because the Canary Island Garlic and Herb Olive oil gives the food so many flavors, they are too busy smacking their lips, and don’t notice the little veggies they just lapped up!!
Oh and by the way, that same trick works really well on kids too, just saying, we need all the tricks up our sleeves we can get when it comes to wrangling a veggie anywhere near our kids, usually it’s more like trying to put socks on a cat!
Miriam Vigoa and Kristi Linebaugh
www.vigoacuisine.wordpress.com for more recipes follow our blog
Hi, my name is Kristi Linebaugh, my business partner Miriam Vigoa and I, make the Canary Island Garlic and Herb Olive Oil. The original recipe was a 200 year old Vigoa family tradition, which Miriam recreated for our restaurant, Café Latte Coffee House and Eatery, 18 years ago when we first opened.
Miriam and I now travel and do cooking classes/demos across the U.S and have done over 400 to date. We teach our signature series, Easy Recipes for the Busy Family, at Whole Foods Markets across Florida. We specialize in 3, 5, and 7 minute recipes that we have perfected at our restaurant over the years. After all, feeding your family at home is just as crazy as feeding a frenzied crowd at a restaurant, only difference is, at home; no one leaves you a tip!!