Fig and Lemon Pizza

Recipe of the Month: Fig and Lemon Pizza

Recipe of the MonthINGREDIENTS

  • 1 handful of radish sprouts
  • 1 pizza crust (I get mine at whole foods and divide it because I like thin crust – bake time is for thin crust)
  • 1 organic lemon sliced really thin
  • 6 figs sliced
  • 1 cup gorgonzola cheese
  • 1 cup mozzarella cheese
  • ¼ cup parmesan cheese
  • 4 tablespoons olive oil
  • 3 grated garlic cloves
  • 1 ¼ cups organic corn meal

PREPARATION INSTRUCTIONS

  • Grate the garlic and put it in a small bowl with the olive oil.
  • Slice the lemons and figs.
  • Heat the pizza stone in the oven on 450 for 5 minutes.
  • Put 1 cup of corn meal on the counter and roll out the pizza dough (or toss it if you are that good).
  • Carefully take the pizza stone out of the oven and spread ¼ cup corn meal on the stone (to keep dough from sticking).
  • Put the rolled-out dough on the stone.
  • Using a pastry brush – brush the dough with the olive oil/garlic mixture.
  • Place the sliced figs and lemons around the pizza.
  • Sprinkle the radish sprouts around the pizza.
  • Sprinkle the gorgonzola evenly over the pizza.
  • Top with the mozzarella.
  • Sprinkle the pizza with the parmesan cheese.
  • Put it in the oven for about 10-15 minutes until it is starting to brown and the crust is crispy (this timing is for a thin crust pizza and may vary depending on your oven).

NOTES

We have friends over for Pizza and Shark Tank on Friday nights. To avoid having the same thing each week I decided to venture out with my choice of ingredients. This pizza may sound a little adventurous to you, but my friends said it was one of their favorites. I get my pizza dough ready made from whole foods and divide it in half because I like really thin crust pizza.  The second half gets frozen.  The sprouts are from one of my health partners – Skolex.  They are at a farmer’s market near me in the summer.  I usually buy a variety of sprouts from them. They also sell kits to grow them at home (great for winter months).

My Version of a Greek Salad

Recipe of the Month: My Version of a Greek Salad

INGREDIENTS

1 small cucumber sliced and quartered

1 box(can) of garbanzo beans, rinsed and drained

3 green onions sliced – include the green part

3-4 Tables spoons fresh dill chopped

½ cup feta cheese

¼ – ½ cup kalamata olives sliced

½ c grape tomatoes sliced

¼ cup chopped yellow pepper

¼ cup chopped orange pepper

½ teaspoon dried oregano

¼ cup olive oil

1/8 cup red wine vinegar

2 hand fulls lettuce or spinach (optional)

PREPARATION INSTRUCTIONS

Mix all the veggie ingredients together, sprinkle with the olive oil and the vinegar – toss!

NOTES

This salad actually started out quite differently.  I had some dill that I wanted to use while it was still good.  I love garbanzo beans, dill, cucumbers, and feta cheese together.  So that is what I set out to do.  But then when I decided to have baked chicken I started thinking a Greek Salad would add a little spice and color so I checked my fridge for available ingredients and came up with my version of a Greek Salad.  I have included 2 pictures because there are actually 2 ways you can serve this salad.  The first one is with lettuce, spinach or some greens mixed in like a typical salad.  The second is without the greens – served in a pita pocket or just on a piece of toast – bruschetta style.  Also great as a meal salad.

You can add radishes or veggies you have on hand that you like and you can increase or decrease the amounts of any that I have included if they are not your favs.  Enjoy!

Grilled Salmon Salad

Recipe of the Month: Grilled Salmon Salad for Two

Recipe of the MonthINGREDIENTS

  • 1 piece salmon (I like Alaskan salmon –– just under ¾ lb)
  • 2 cups Mixed greens
  • 2 cups Kale (sliced away from ribs and then chopped or sliced into ribbons)
  • 3 small Multi colored carrots thinly sliced (regular carrots are fine, I like the added color of red, white, and orange carrots)
  • ¼ – ½ cup Olives ( I used mixed, you can use just Kalamata olives)
  • ½ Avocado sliced
  • ½ cup Blackberries
  • 1 Red onion (½ sliced thin, ½ minced or grated)
  • 2 large radishes thinly sliced
  • 1 Lemon thinly sliced
  • 5 Tablespoons Olive oil (2 for the salmon, 3 for the dressing
  • 1 Tablespoon mustard ( I used a sweet/hot mustard – Dijon would be ok too)
  • 9 Tablespoons apple cider vinegar (I used Braggs)

PREPARATION INSTRUCTIONS

  • Put the salmon in a dish and pour 2 T. olive oil over it.
  • Sprinkle the grated onion on top of the salmon.
  • Spread the sliced onions and lemons on top.
  • Set it aside to marinate for at least 30 minutes (an hour would be better, turn it over after 30 minutes).
  • Divide the lettuce and kale between two bowls or plates.
  • Add the sliced onions, radishes, blackberries, olives, carrots, avocado.
  • Light the grill and let it heat up for a few minutes (5-10 depending on your grill.
  • Mix 9 Tablespoons cider vinegar, 1 Tablespoon mustard, and 3 Tablespoons olive oil to make the salad dressing. (I usually put all the ingredients in a coffee cup and blend it with a mini wisk – a fork works also).
  • Put the salmon on the grill (onions and lemons also – even though they may fall through the grates).
  • When it is flaky – it is done (you may prefer a little less done – that is your choice).
  • Divide the salmon into two portions and place a piece on each salad.
  • Pour the dressing over each salad.

NOTES

Serve with garlic bread and a glass of wine and you have a wonderful dinner!  Bon appétit!

Lemon Arugula Shrimp Pasta

Recipe of the Month: Lemon Arugula Shrimp Pasta (for two)

INGREDIENTS

  • Pasta – I use Ancient Grain Fettuccini (I never measure – just guess what I think will be enough for 2)
  • 2 organic lemons (because you will be using the zest)
  • 2 cloves garlic (minced – I use my microplane)
  • 6 large shrimp (shelled and deveined)
  • 2 Tablespoons Olive oil
  • 2-3 cups arugula
  • Salt and pepper

PREPARATION INSTRUCTIONS

  • Heat salted water for the pasta
  • Heat the olive oil in a sauté pan –add the garlic and cook until fragrant and just barely beginning to turn golden (Do Not burn it)
  • Add the zest of the 2 lemons and the juice from both
  • Add the pasta to the boiling water
  • Sauté the shrimp in the olive oil lemon mixture until pink and no longer translucent (If the liquid seems like it has all been absorbed you can add another Tablespoon of olive oil)
  • Drain the pasta, put it in a serving bowl add the shrimp mixture and the arugula and toss

NOTES

A little garlic bread and a glass of wine and you have a fantastic dinner with very little effort.  (Yes, I do drink wine)

Dinner For Two – Baked Fish with Capers, Fingerling Potatoes, and Roasted Carrots

Recipe of the Month: Dinner for Two – Baked Fish with Capers, Fingerling Potatoes, and Roasted Carrots

INGREDIENTS

Fish

  • 2 fish fillets (tilapia, sole, flounder work well – DON’T use farm raised)
  • ½ organic lemon sliced paper thin (organic because you are using the rind)
  • 1 cup minced onion
  • 1 Tablespoon capers
  • Salt and pepper
  • 1 Tablespoon olive oil

Potatoes

  • 8-10 fingerling potatoes cut into thirds
  • 2 Tablespoons chopped pablano (could use a regular green pepper)
  • 1 Tablespoon olive oil
  • 1 Tablespoon butter
  • ¼ cup grated parmesan
  • Salt and pepper

Carrots

  • 2-3 carrots halved or quartered depending on thickness
  • 2 Tablespoons olive oil
  • 1 Tablespoon balsamic vinegar

PREPARATION INSTRUCTIONS

Potatoes

  • Heat the oven to 350
  • Put 1 T. olive oil in a baking dish
  • Cut the potatoes and put in dish on top of olive oil
  • Chop the pepper and add to potatoes
  • Mix to coat everything with the olive oil
  • Add the Salt and pepper
  • Sprinkle with the parmesan
  • Cut the butter into little pieces (4 or 5) and dot the potatoes with the butter
  • Put in the oven (the potatoes will take the longest)

Carrots

  • Peel the carrots and slice in half lengthwise (I like to leave just a little of the green stem for appearance)
  • Put the olive oil and balsamic vinegar in a baking dish
  • Toss the carrots in the olive oil/vinegar mixture to coat evenly and put in the oven

Fish

  • Put 1 Tablespoon of olive oil in a baking dish
  • Top with the fish fillets
  • Thinly slice the lemons and put on top of the fish – about 5 slices
  • Sprinkle the onions on top of the fish
  • Sprinkle the capers on the fish
  • Salt and pepper
  • Then squeeze the lemon juice from the other half of the lemon on the fish
  • Put in the oven with the other dishes

NOTES

Farm raised fish are typically fed grain that has been genetically modified or is loaded with pesticides.  Avoid it like the plague unless you are absolutely certain about your source.  Easiest thing is to just avoid it.

Cooking times may vary depending on the size of the potatoes, carrots, and thickness of the fish – as well as your oven.  But a good rule of thumb (with my oven) is 25-30 minutes for the potatoes (I like mine a little crusty). The carrots may be 5 minutes less and 20 minutes for the fish.  You’ll know the fish is done if it is flaky when you test it with a fork.

This recipe is really easy and quick to prepare and looks elegant on a plate.  Great date night dinner.  Enjoy!

Asparagus Mushroom Risotto

Recipe of the Month: Asparagus Mushroom Risotto

INGREDIENTS

  • 1 cup risotto
  • 4 garlic cloves minced and divided (2 and 2)
  • 1 lb asparagus (break off ends and slice into 2-3 inch lengths)
  • I also added about a cup of broccoli heads – just because they needed to be used
  • 8 oz mushroom sliced (pick your favorite variety)
  • 4 T butter
  • 4 T olive oil
  • 4 cups chicken broth
  • 2 shallots chopped
  • 1 cup dry white wine
  • ¼ cup grated parmesan

PREPARATION INSTRUCTIONS

Put the 4 cups of stock in a pan and heat to warm – keep it warm but not cooking.

Saute 2 of the garlic cloves in 2 T butter and 2 T olive oil.  When fragrant add the mushrooms.  If desired – add salt and pepper at this time. Here’s the tricky part.  Once the moisture has evaporated turn the heat up and let them brown DO NOT stir them during this step.  You will want to – but resist.  This is when they get great flavor.

After they are browned you can add the asparagus and any other veggie you have decided to use.  You will want them to be aldente.  Turn the heat off when you get to this point and cover it to keep it warm or put in a warm oven.

While the mushrooms are browning – in another pan add the remaining olive oil and butter.  Saute the remaining garlic until fragrant.  Add the shallots.  When the shallots are translucent add the risotto and stir to coat (do not brown it)

Add the cup of wine and cook and stir until the liquid is absorbed.

Add 1 ladle of the broth to the risotto and keep stirring.  When it is almost all absorbed add another ladle.  Keep doing this until you have added all of the broth.  This is time-consuming – but be patient – it will be worth it.

When you have added the last bit of broth sprinkle in the parmesan and stir to mix it in.  The risotto should not be juicy but it will be sticky.  The cheese should add a salty flavor, but if you want more – this is the time to add it. Add the veggies and put on plates to serve.

NOTES

Risotto has always scared me a little bit.  I like it and think it makes a great meal all by itself, but the careful attention it requires made me hesitant.  This recipe might be a little more time consuming than some quick prep ones – but it is so worth it.

If you want to make it truly vegetarian – use vegetable broth instead of chicken broth.  Enjoy!

Skillet Breakfast for One

Recipe of the Month: Skillet Breakfast for One (see notes)

 

Recipe of the MonthINGREDIENTS

  • 1 organic potato sliced as thin as possible
  • 4 thin slices of onion (separate the rings)
  • 2 Tablespoons chopped pablano pepper (or pepper of your choice)
  • 1 handful of spinach
  • 10-12 cherry tomatoes sliced into thirds
  • ¼ cup feta cheese
  • 1 egg
  • Sea Salt and fresh ground pepper
  • 1 heaping teaspoon organic lard (could use olive oil)

PREPARATION INSTRUCTIONS

  • Heat an iron skillet on high (I used a small 9-inch skillet)
  • Add lard, allow to melt
  • Lay potato slices in bottom of skillet
  • Spread onion rings around the pan on top of potato
  • Sprinkle pepper evenly around skillet
  • Sprinkle with salt and pepper (about a teaspoon of each)
  • Allow to cook until beginning to brown, then flip potatoes, onions, peppers
  • Cook until beginning to brown on the other side
  • Top everything with a layer of spinach
  • Spread the tomato slices around the skillet
  • Sprinkle the cheese evenly around the skillet
  • Crack an egg in the middle
  • Cover with a lid and put in oven at 350
  • When the egg is done – enjoy – serve in the skillet – be sure to use a hot pad to handle the skillet and to set it on.

NOTES

This was a skillet for one. If you have 2 skillets and are cooking for 2 – great. Just do the exact same thing with the second skillet. If you have a larger skillet and are cooking for 2 or 3 – just increase all the ingredients and put into the larger skillet. Crack the eggs so they each have their own little area, the recipe can then be divided and served on plates.

In the picture, you will notice the egg is totally done (no runny center). I actually got distracted by a phone call. This would be perfect for my daughter who likes her eggs cooked with a hard center. I prefer a runny center. You will have to check your skillet to see how quickly the egg is cooking to make sure it comes out the way you prefer.

Obviously, if everyone isn’t on the same page with the doneness of the eggs you will have to prepare each separately.

Stone Soup

Recipe of the Month: Stone Soup

Recipe of the Month INGREDIENTS

  • 2 andouille sausages
  • 2 Tablespoons olive oil
  • 3 carrots (chopped into bite sized pieces)
  • 3 celery stalks (chopped)
  • 1 turnip (chopped)
  • ½ large onion (chopped)
  • 3 garlic cloves minced
  • 1 1/2 cups potato(chopped)
  • 1 box (can) cannelloni beans
  • 1 cup lentils
  • 1 bunch kale
  • 32 ounces organic chicken stock
  • 1 bay leaf
  • S & P (to taste)
  • 1 parmesan rind (when you have grated your hunk of parmesan cheese to the point you feel you can no longer grate it – DON’T throw it away.  Instead, put it in a bag in the cheese drawer of your fridge.  Those rinds are amazing in various recipes –stews, risotto and especially soup!)

PREPARATION INSTRUCTIONS

  • Squeeze the sausage out of the casing and brown in Dutch oven or big heavy pot – breaking into small pieces
  • When beginning to brown add the olive oil, the garlic and onions and sauté until soft
  • Add the carrots, celery, turnip, and potatoes- toss to evenly coat with the oil and then sauté till beginning to soften. Add the chicken stock, bring to a boil and then reduce to simmer.
  • Drain the beans and rinse, rinse the lentils and add both to the pot.
  • Put in the bay leaf, parmesan rind, and salt and pepper.
  • Cut the Kale away from the stems. Chop the stems into small pieces and add to the soup.  Slice the kale into thin strips and add to the soup.
  • Simmer for 30 minutes. Take out the bay leaf and parmesan rind. Serve with garlic bread.

NOTES

You may be wondering why this is called Stone Soup – there are no stones in it!  Years ago, when my kids were young there was a book we would read – especially in the winter (just seemed like a winter story). In the story, 3 soldiers who were tired and hungry come to a poor village. The people said they had nothing to share, but then the soldiers taught them how to make a great “stone soup” by getting each villager to bring a small contribution to the soup.  In the end, it was a wonderful soup enjoyed by all.  All of the ingredients in this soup reminded me of that story.

Christmas Salad

Recipe of the Month: Christmas Salad

INGREDIENTS

  • Spinach, broccoli greens, kale (I usually allow 1 large handful of greens per person- the variety is up to
  • ½ Cup Feta cheese
  • ½ cup Pomegranate seeds
  • 1 Red onion sliced into rings
  • 1 Hakurei turnip (chopped into small cubes)
  • Juice of 2 limes
  • ¼ cup white vinegar
  • ¼ cup olive oil
  • ½ – ½ cup orange blossom honey

PREPARATION INSTRUCTIONS

  • Wash the greens and cut into bite sized pieces and put in salad bowl
  • Top with the pomegranate seeds, onion slices, chopped turnip, and feta cheese
  • Whisk the lime juice, vinegar, olive oil and honey together. Hint – if you measure the olive oil first and then the honey, the honey will slide out of the measuring cup very easily.
  • Sprinkle just enough dressing on salad to wet everything and toss! Any extra dressing can be saved for tomorrow’s salad.

NOTES

Hakurei turnips can be eaten raw or cooked – not what you think of when you think turnips) These may be difficult to find- but well worth the search.  I get them from a girl at a farmer’s market.

Save the rest of the pomegranate seeds for your morning juice drink or another salad

Breakfast or Dessert?

Recipe of the Month: Breakfast or Dessert? (serves two)

Recipe of the MonthINGREDIENTS (use organic)

  • 1 cup sprouted Tri- colored quinoa (Available at Trader Joes or Whole Foods)
  • 2 cups plain Yogurt
  • ½ cup Raspberries
  • ½ cup Blueberries or Black berries
  • 10 Fresh mint leaves chopped
  • 2 Tablespoon of honey

PREPARATION INSTRUCTIONS

  • Rinse the quinoa under cold water
  • In a pan add quinoa to 2 cups of water (2-1 liquid to quinoa)
  • Bring to a boil, reduce heat, cover and simmer for about 15 minutes
  • When all the water is gone remove from heat and allow to sit for 5 minutes before fluffing with a fork (cool in fridge or on counter)
  • Put the 1 cup of yogurt in the bottom of each dish and top with the quinoa
  • Drizzle the honey on top
  • Add the blueberries, raspberries, and chopped mint
  • Enjoy!

NOTES

Don’t leave out the mint. It really adds to the flavor. Buy local fresh honey. It won’t be diluted or have anything added. The flavors are amazing and will vary with the season.

This not only looks pretty but when you mix up all the flavors it is yummy. I eat it for breakfast, but think it is good enough for dessert!