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    Amie Valpone, HHC, AADP is a Manhattan based Personal Chef, Culinary Nutritionist, Professional Recipe Developer and Food Writer specializing in easy Gluten-Free and Dairy-Free recipes. Amie is the Editor-in-Chief of the gluten-free blog, The Healthy Apple. Amie shares her passion for and approach to "Clean Eating" by focusing on natural, whole foods and ingredients that are good for you and your body. Amie works with Whole Foods Market as their Gluten-Free Manhattan Cooking Instructor and is a Gluten-Free Industry Innovator when it comes to helping clients, the community, companies and client live a healthy and happy life. Visit her site at: thehealthyapple.com.

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    Jefferson Adams
    Heirloom tomatoes are one reason we should all cherish August. They are as bright and flavorful, and juicy as they are bountiful this time of year. I like salty feta crumbled over mozzarella, but an herbed goat cheese will also go far. Enjoy this fresh salad on the side or on its own and save any extra zesty dressing for another day.
    Ingredients:
    1 pint baby heirloom tomatoes cut in half
    1 cup olive oil
    1 tablespoon red wine vinegar
    ¼ cup feta cheese
    1 poblano chili
    1½ cups fresh arugula
    1 tablespoon freshly chopped oregano
    ¼ cup fresh cilantro
    Salt and pepper
    Directions:
    Roast the poblano in a 400° oven for 15-20 minutes or directly over stove top until skin is blackened. Allow to cool, peel and roughly chop.
    Combine chopped pepper, olive oil, vinegar, cilantro and a pinch of salt in a blender until smooth.
    In a medium bowl, toss arugula and tomatoes with dressing. Top with feta cheese and garnish with oregano. Season with salt and pepper to taste.


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