feel good meals - ant soriano
Ant, owner of Feel Good Meals, has been providing cooked, ready to heat and eat meals delivered to residents of Belmont for several months now. His business is growing rapidly and anyone that has tasted his dishes has no reason to wonder why. Delicious meals that you can enjoy from the comfort of your home, on your own schedule just by heating the dish!
We partnered with Ant to bring you four great recipes to try yourself!
MIZUNA & WATERCRESS SALAD
8 oz Mizuna greens, washed
8 oz Watercress, washed
2 oz Crispy Pancetta lardons
2 oz Candied pecans
1 oz Sliced Strawberries
1 oz Crumbled Gorganzola
1 oz Strawberry Balsamic Vinaigrette
Toss all ingredients gently in a mixing bowl with 1 oz of the Strawberry Balsamic Vinaigrette. Serve immediately.
STRAWBERRY BALSAMIC VINAIGRETTE
Makes about 2 cups
16 oz Strawberries, cleaned and halved
1/4 C Sugar
1 C BalsamicVinegar
2 oz Dijon mustard
2 oz Honey
1 Tsp Salt
½ Tsp ground white pepper
½ Tsp Basil, Dry
½ Tsp Oregano, Dry
½ Tsp Thyme, Dry
1 C blended oil
Quarter strawberries toss w/sugar, refrigerate for 10 min. Then puree and strain, reserve. Combine balsamic, dijon, honey, herbs, salt & pepper in blender. Slow drizzle and emulsify strawberry puree and then the oil. Chill and serve.
PROSCIUTTO WRAPPED SCALLOPS
8 ea U-10 Sea Scallops
8 slices Prosciutto di Parma
3 oz Sesame Sauteed Brussels Sprout Leaves
Trim the height of each prosciutto slice to match the height of the scallop it will be wrapping. Wrap each scallop with a 1 piece of the trimmed prosciutto. Skewer each wrapped scallop with a toothpick to hold the prosciutto in place.
Heat a sautepan over medium high heat with a 2 tbsp of olive oil. Once the oil starts to smoke, add in the scallops one by one, placing the exposed sides down. Sear 2 minutes, flip and sear on the other side for another 2 minutes. Serve over the Sesame Sauteed Brussels Sprouts
SESAME SAUTEED BRUSSELS SPROUTS
2 lbs Brussels Sprout leaves, separated
1 oz olive oil
1 clove garlic, crushed
1 tbsp toasted sesame seeds
1 tbsp sesame oil
juice of ½ lemon
salt and ground black pepper to taste
In a large sautepan, place the olive oil and crushed garlic clove over medium heat. Slowly heat up the oil until the garlic begins to brown. Remove the garlic before it burns and increase the heat to high. Once the oil begins to smoke, carefully add in the Brussels sprout leaves and quickly sauté for about 1 minute. Toss the leaves with the sesame seeds and sesame oil and finish with lemon juice and salt and pepper. Serve hot.
I'm Katie and I'm so excited to be bringing Housewives in the City to Gaston County! I'm a resident of Mount Holly. I absolutely love traveling, sports and I'm always up to learning something new. I cannot wait to meet all of you!