Doc V's Healthy Kitchen

Jim has arrived in our village. He will be house-and dog-sitting at Diane’s place. We’ll ignore his jetlag and invite him for lunch ( we= the alpha ladies, Anria, Diane and myself and our dogs, Bonnie, Aragon and Oskar😉). It’s a beautiful day to spend time on our terrace, from which you have a fabulous view on the monte Amiata, the Crete Senesi and Siena.

As often delicious.nl inspired me for the following recipe.

Start with the green sauce. Mix a handful of fresh parsley, a handful of fresh oregano leaves and a few mint leaves with 4 table spoons of red wine vinegar, 4 table spoons of olive oil, 2 table spoons of drained capres on vinegar, and 2 teaspoons of dijon mustard in the blender. Add some water to increase the amount without adding extra kcal. Taste, add pepper and salt.

Take a large oven dish. Spread 1 kilo of cherry tomatoes, 4 chopped garlic cloves, 1 chopped red onion, 2 table spoons of olive oil. Put in the oven at 170°. Bake for 15 minutes. Stir. Add a mixture of : 1 table spoon of red wine vinegar, 3 table spoons of dijon mustard, 1 table spoon of olive oil and a pinch of sugar. Spread on the tomatoes and bake for 15 minutes. Mix 150 grams of older ciabatta pieces ( approximately 2 cm size) with 100 grams of grated parmesan and 2 table spoons dried oregano. Spread on and in between the tomatoes. Bake for 15-20 minutes at 200°. Serve warm or at room temperature with the lovely salsa verde and some green salad.

PS I almost forgot to post this lovely recipe. Sorry, Anria.