So, this year definitely has been an interesting year for all people of the United States and all over the world. Why does that statement have anything to do with a yummy recipe? Well, a lot actually. Many people were home and were cooking from scratch. To be completely honest I have cooked from scratch […]
I love fresh organic tomatoes and feta cheese with a little balsamic vinegar. So when I saw this recipe, I know it is a great one. This baked recipe is very simple to make. Just up my alley. Plus, it is good for you too. Especially in this holiday eating season.
Yummy Baked Tomato and Feta
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
- 1 pint cherry tomatoes, halved
- 1 garlic clove, finely minced
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 3 tablespoons extra virgin olive oil
- Sea salt and freshly ground black pepper to taste
- 1 8–10 oz. block feta
- 2 drops Oregano Vitality™ essential oil
- 2 drops Basil Vitality™ essential oil
- Fresh oregano and basil to garnish
- Toasted pita or other crusty bread
- Preheat oven to 350⁰ F.
- In a large bowl, mix the tomatoes, garlic, oregano, basil, olive oil, salt, and pepper.
- Place the block of feta in the middle of a medium, shallow baking dish. Place the tomato mixture on top and around the feta. Bake for 15 minutes or until the feta has softened and the tomatoes are fragrant.
- Take the baking dish out of the oven and remove 1 tablespoon warm oil from the dish. Add Oregano Vitality and Basil Vitality to the warm olive oil and gently stir to combine. Pour the oil mixture over the warm tomatoes and feta.
- Garnish with fresh oregano and basil leaves and serve warm with toasted bread.
Oh my tasty goodness!! This recipe would be a perfect addition to your Thanksgiving table this holiday season and any day during the cold weather months.Healthy, tasty and just plain yummy.
Click to watch video.
Roasted Butternut Squash Soup
- 6 cups butternut squash, peeled and cubed
- 2 tablespoons olive oil, divided
- ½ teaspoon salt
- 3 garlic cloves, minced
- 3 carrots, diced
- 1 onion, diced
- 2 apples, diced
- 3 tablespoons water
- 1 cup vegetable broth
- 1 cup light coconut milk
- 1 drop Black Pepper Vitality™ essential oil
- 1 drop Cinnamon Bark Vitality™ essential oil
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- Additional salt to taste
- Green onions, chopped (for garnish)
- Preheat oven to 350°F.
- Toss squash in olive oil and salt and bake on a cookie sheet for 30–35 minutes.
- While squash is cooking, heat olive oil in a large sauté pan.
- Add garlic and cook for 30 seconds.
- Add carrots and 3 tablespoons water or vegetable broth to pan.
- Cover and cook for 10 minutes.
- Add onion and apples.
- Cook 15–20 minutes or until all veggies/fruit are soft.
- Add to blender and blend until well combined.
- 10 Transfer to a large pot.
- Stir in vegetable broth and coconut milk, reserving 2 tablespoons of the milk.
- Stir in Cinnamon Bark Vitality, Black Pepper Vitality, garlic powder, and onion powder.
- Add salt and pepper to taste.
- Stir thoroughly.
- Reheat gently, serve in bowls, and garnish with reserved coconut milk and green onions.
- Best paired with a cozy blanket and your favorite book.