Pizza doesn’t have to just have marinara sauce – try new things to shake it up!
Use fresh pizza dough available at Trader Joe’s to make this quick veggie pizza!
Ingredients: 1 cup prepared garlic hummus 1 bag fresh spinach, blanched, chopped, and squeezed dry (9 oz.) 1⁄2 red bell pepper, thinly sliced 2 Roma tomatoes, thinly sliced 1 1⁄2 cups shredded provolone cheese 1⁄4 cup shredded Parmesan Red pepper flakes (optional)
Instructions: Preheat oven to 475°, placing a baking stone or an inverted baking sheet on the middle rack.
Generously sprinkle cornmeal on a pizza peel. Press dough into a 14-inch circle on the peel. Spread hummus over dough, leaving a 1/2-inch border; top with remaining ingredients. (For two 8-inch pizzas, divide dough and toppings in half.) Freeze pizza at this point, if desired.
Slide pizza onto baking stone or pizza pan in oven; bake until crust is golden, 12–15 minutes (10–12 minutes for 8-inch pizzas). Remove pizza from oven and cut into slices. Enjoy!
Yummy! Feel free to add jalapeño, cilantro, corn and even a dollop of sour cream! Enjoy!
Ingredients: 2 cups shredded cooked chicken breast 1/4 cup Fresh Salsa 1 cup spicy black bean dip (such as Guiltless Gourmet) 4 (8-inch) multigrain flour tortillas (such as Tumaro’s) 1/2 cup (2 ounces) reduced-fat shredded Monterey Jack cheese Cooking spray
Instructions: Preheat oven to 450°.
Combine chicken and salsa in a medium bowl.
Spread 1/4 cup black bean dip over each tortilla. Top each evenly with chicken mixture and 2 tablespoons cheese. Stack tortillas in bottom of a 9-inch springform pan coated with cooking spray. Bake at 450° for 10 minutes or until thoroughly heated and cheese melts. Remove sides of pan. Cut pie into 4 wedges. Serve immediately.
Vegetarian and delicious!
Ingredients: 4 large portobello mushrooms (8 to 10 ounces each) 2 large cloves garlic, cut into slivers 1 ounce Romano, Parmigiano-Reggiano, or other firm cheese, cut into slivers 1 sprig fresh rosemary, leaves stripped off the stem, or 2 teaspoons dried rosemary 1/2 cup plus 2 tablespoons balsamic vinegar 1/2 teaspoon Coarse Salt 1/2 teaspoon black pepper 1 1/2 cups extra virgin olive oil, or more as needed 12 fresh basil leaves, thinly sliced
Instructions: Trim the stems off the portobellos. Using a moist paper towel, wipe the caps clean. Using a sharp object, make a series of holes in the portobellos. Insert garlic slivers into some of the holes, cheese slivers in others, rosemary leaves in others, and pine nuts in the remaining holes.
Combine 1/2 cup vinegar and the salt and pepper in a nonreactive mixing bowl and whisk until the salt is dissolved. Whisk in the oil and the basil. Pour some of the mixture in the bottom of a nonreactive baking dish and arrange the portobellos in it, gill-side up. Swish the mushrooms around to coat the bottoms with marinade. Spoon the remaining marinade over the portobellos. Let marinate in the refrigerator, covered, for as little as 30 minutes or as long as 3 hours.
Set up the grill for indirect grilling and preheat to high.
When ready to cook, remove the mushroom caps from the marinade. Strain the marinade if the basil looks wilted. Whisk the remaining 2 tbsp vinegar into the marinade. Arrange the portobellos on the hot grate, gill-side down. Grill for 3 minutes, then invert the portobellos and spoon on some of the reserved marinade. Continue grilling until the caps are browned and very tender, about 4 to 6 minutes, rotating the caps 45 degrees after 2 minutes to create an attractive crosshatch of grill marks. If the caps brown too much, reduce the heat or move the mushrooms to a cooler part of the grill. Transfer to plates or a platter and serve at once.
Looks complicated but it will make a great meal!
Ingredients: For the Relish: 2 ripe peaches, halved (pits removed) 1 small onion, halved lengthwise 1 tablespoon olive oil kosher salt and freshly ground black pepper 1 tablespoon honey 1 tablespoon Dijon mustard
For the Lamb: 1 rack of lamb, frenched 1 tablespoon olive oil kosher salt and freshly ground black pepper 1 tablespoon Dijon mustard 2 teaspoons honey
Directions: Preheat a grill.
Meanwhile, season the rack of lamb with salt and pepper, brush with oil, and set aside. Season the peaches with salt and pepper, brush with oil, and set aside.
Once the grill is hot, place the rack of lamb down on the grill, meat-side first. Cook the lamb for about 2-3 minutes per side over the hottest part of the grill. Move the rack to a cooler part of the grill, brush with honey and Dijon mustard.
Place the peach and onion halves on the grill, flesh-side down, next to the lamb. Cover the grill and cook the peaches and lamb for about 15 minutes for medium lamb.
Uncover the grill and remove the rack to a plate. Let the rack rest for 10 minutes before carving.
While the lamb rests, prepare the relish. Chop the peaches and onions and transfer to medium bowl. Season with salt and pepper, and add in the mustard and honey. Set aside.
Slice the rack of lamb into 4 double chops and serve with the relish.
Enjoy this sweet treat!
ingredients: 2 sticks (1 cup) butter, softened 1 1/2 cups firmly packed brown sugar 2 tsp vanilla extract 1 tsp baking soda 1/4 tsp salt 3 large eggs 2 1/4 cups all-purpose flour 2 1/2 cups bittersweet or dark chocolate chunks or chips 1 cup coarsely chopped walnuts
Instructions: Heat oven to 400ºF. Youll need an ungreased baking sheet(s).
Beat butter, sugar, vanilla, baking soda and salt with mixer on medium 2 minutes until creamy. Beat in eggs until fluffy. On low speed, beat in flour until blended. Stir in chocolate and nuts.
Drop rounded tablespoonfuls 2 in. apart on baking sheet(s). Bake 8 minutes or until golden. Cool 2 minutes; remove cookies to a rack to cool further. Store airtight up to 1 week.
Plan ahead: Freeze dropped dough on baking sheets; when firm, place in a ziptop bag and freeze. Bake right out of the freezer (add 1 or 2 minutes to baking time).
Tools ‹ the dinner dish — WordPress.
Just made this Friday night and it was Fabulous!!!! Super yummy – Enjoy!
Ingredients: 1 cup plain Greek style yogurt 1 teaspoon Siracha Juice of 1 lime 1 Tablespoon Canola Oil 4 Tilapia or Catfish fillets (I used tilapia) 1 Tablespoon blackening seasoning 4 whole-wheat sesame buns 1 avocado, pitted, peeled and sliced 2 cups shredded red cabbage Pickled onions (recipe below)
Instructions: Combine the yogurt, siracha, and lime juice. Set aside.
Heat the oil in a large cast-iron skillet over high heat. Rub the fish fillets with plenty of blackening seasoning. When the oil in the pan is smoking, add the fish and cook, undisturbed, for 3 minutes until a dark crust forms. Flip the fillets and cook for an additional 2-3 minutes, until the fish flakes with gentle pressure from your finger.
While the fish is cooking, toast the buns. Divide the avocado and cabbage among the buns. Top with the hot fish, yogurt sauce and onions.
Pickled Onions: 3/4 cup red wine vinegar 3/4 cup water 2 Tbls sugar 1 tsp salt 2 bay leaves pinch of red pepper flakes 2 red onions, sliced into thin rings
Combine the vinegar, water, sugar, salt,bay leaves and pepper flakes in a small pan and heat until the liquid just begins to simmer. Set aside to cool for 5 minutes. Place the onions in a sealable jar or container and pour the liquid over the onions. These are ready to use almost immediately (give them at least 20 minutes of soaking) and keep covered in the fridge for up to one week.
Super tasty – Super easy to throw together – Enjoy!
Craving a BLT but worried it’s not healthy? Try this salad version to bump up nutrition without compromising taste. Enjoy!
This recipe makes 4 salads.
For the salad: 12 strips bacon, cut into 1-inch pieces 1 head romaine lettuce, chopped (8 cups) 3 cups diced seedless watermelon 1 1⁄2 cups halved yellow cherry tomatoes
For the croutons: 2 cups cubed French bread 2 Tbsp. bacon drippings or extra-virgin olive oil 1⁄2 tsp. kosher salt 1⁄4 tsp black pepper
For the Parmesan and Black Pepper Dressing: 3⁄4 cup plain yogurt 1⁄4 cup mayonnaise 3 Tbsp. white wine vinegar 1⁄4 cup crumbled Parmesan 1 Tbsp. minced shallots 2 tsp. cracked black pepper 2 tsp. minced capers 1 tsp. prepared horseradish 1⁄2 tsp. kosher salt
Cook bacon in a large skillet until crisp; remove to a paper-towel-lined plate. Reserve bacon drippings.
Combine bread cubes and 2 Tbsp. reserved bacon drippings for the croutons in a bowl, stirring to coat bread with drippings. Sauté bread cubes in a nonstick skillet over medium-low heat until browned, 8–10 minutes, stirring frequently. If croutons are too dry, add another 1 Tbsp. drippings as needed. Season croutons with salt and pepper.
Divide lettuce among 4 plates. Top each salad with some of the bacon, watermelon, and tomatoes. Garnish with croutons and serve with Parmesan Black Pepper Dressing.
This is a great summer meal. Enjoy!
Ingredients: 2 medium boneless chicken breasts (skin-on) 4 links sweet Italian pork sausage cut in half in the middle 1 crusty baguette, cut into rounds 12 fresh bay leaves 2 lemons 1/2 cup extra-virgin olive oil kosher salt and freshly ground black pepper 2 anchovies 1 garlic clove 1 tablespoon lemon juice 2 egg yolks 1 cup extra-virgin olive oil 2 tablespoons water 2 tablespoons grated Parmigiano-Reggiano cheese kosher salt and freshly ground black pepper 2 heads romaine lettuce, chopped 2 lemons, cut into wedges for garnish flat-leaf parsley leaves for garnish 1 cup grated Parmigiano-Reggiano cheese
Instructions: Preheat grill to medium-high heat. Take 4 links of sweet Italian pork sausage and cut in half in the middle. Chop 2 medium boneless chicken breasts (skin-on) into chunks roughly the same size as the sausage. Take one crusty baguette, and cut it into rounds. Using metal skewers make two extra-large kabobs (two skewers per kabob). Thread the components alternating bread, chicken, sausage and fresh bay leaves until the skewers are full. Baste the kabobs with extra-virgin olive and season with salt and freshly ground black pepper.
Place skewers on the hot grill and cook until golden brown, turning to get an even color all over. Baste with lemon juice as they cook. Prepare the salad. In a blender, combine 2 anchovies, 1 garlic clove, 1 tablespoon lemon juice, 2 egg yolks, and 1 tablespoon of grated Parmigiano-Reggiano cheese. Pulse a couple of times to combine, then add 2 tablespoons water and blend again. Keep the motor running, and gradually pour 1 cup extra-virgin olive oil through the feed tube and continue to blend until emulsified. Season to taste with salt and some freshly ground black pepper.
Chop 2 heads of romaine lettuce, and throw into a large mixing bowl. Dress the salad with homemade dressing, add some Parmigiano-Reggiano cheese and some cracked black pepper, and mix thoroughly. When the kabobs are done, remove them from the grill and serve alongside the salad. To plate, garnish with more Parmigiano-Reggiano cheese and fresh lemon.
