Health - Outreach - prevention - empowerment

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Thank you for helping us acheive our goal!                              


     
Annual Fundraiser

Held September 17th


  The highest forms of understanding
we can achieve are laughter
and human compassion
.   
                                  

                              By Richard P. Feynmen


Recipes for
Good Health!

Recipes from the cooking demo
are provided below by


Local Chef Brandon Midolo


Heirloom Tomato Salad

Serves 2 people

(3) Heirloom Tomatoes
(1) Red Onion
8 oz. Fresh Mozzarella
(1) Head Romaine Lettuce
Oil & Vinegar to Taste
Salt & Pepper to Taste
Balsamic Glaze to Taste

Cut tomatoes, red onions, and Mozzarella into desired sizes.  Season with oil vinegar, salt, and pepper.  Let sit for two hours.  Chop romaine into desired size and place on small plate.  Top lettuce with tomato mixture and drizzle with Balsamic Glaze.


Sicilian Chicken with
Riced Cauliflower

Serves 2 people

(2) Chicken Breasts
4 oz. Castelvetrano Olives
(2) Lemons, each cut into 4 pieces
4 oz. Olive Oil
2 oz. Oregano
4 oz. Paprika
16 oz. Riced Cauliflower
(1) Yellow Onion
4 oz. Capers
4 oz. Sun-Dried Tomatoes
2 oz. Parsley
4 oz. Sliced Almonds
Salt & Pepper to Taste

Mix chicken, olives, lemons, olive oil, oregano, paprika, salt and pepper.  Let marinate for 2 hours.  Place chicken on oiled cookie sheet and pour everything over the chicken.  Bake at 400 degrees for 15 to 20 minutes, or until internal temperature reaches 160 degrees.  Let sit 5 minutes before plating.  

For cauliflower, heat pan with oil.  Mix all remaining ingredients and sauté in pan until cauliflower is tender and has some color.  Season to taste. 

Place both on plate and enjoy!

Poached Pears

Serves 2 people

(2) Medium ripe Bosc Pears
(1) Bottle Sweet Red Wine--reduced by half
16 oz. Orange Juice
(1) Cinnamon Stick
(4) Cloves
4 oz. Goat Cheese
4 oz. Sliced Almonds

Combine reduced wine, orange juice, cinnamon, and cloves, and bring to a boil.  Peel pears and place in simmering poaching liquid.  Simmer on medium to low heat for 20 to 25 minutes or until pears are fork tender.  Chill pears and one cup of poaching liquid.  Place on plate with goat cheese, and top with almonds.  Drizzle one tablespoon of poaching liquid over each of the pears and serve. 






 ProjectHopeOfCleveland@gmail.com

Project H.O.P.E. of Cleveland, Inc.
10932 St. Clair Avenue 
Cleveland, OH 44108

216.391.7557

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Non-profit 501(c)3 Organization
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