Simple Chopped Salad; Beautifully Refreshing for Summer
6/5/13 — Take it back to the basics. This simple, ultra-refreshing salad is fresh, bright, and beautiful. It will make you feel that way too.
Simple Chopped Salad
•3 cucumbers, peeled, seeded and finely chopped
•1 pint cherry tomatoes, finely chopped
•4-5 Roma tomatoes, finely chopped
•3 scallions, finely chopped
•1 large bunch of parsley, finely chopped
•Salt and pepper to taste
Combine the cucumbers, tomatoes, scallions and parsley in a large bowl. Drizzle with olive oil, salt and pepper.
Spinach and Roasted Garlic White Pizza
5/29/13 — I love pizza, but it can be super heavy and bloating. This Spinach and Roasted Garlic White Pizza isn’t weighty like a pepperoni pie, and it’s full of high quality stuff. It’s a tasty, comforting way to get your pizza fix, and your greens too!
Spinach & Roasted Garlic White Pizza
•1 cup low fat ricotta cheese
•½ cup Parmesan cheese
•½ cup mozzarella cheese
•3 tbsp water
•1 Boboli crust, ideally whole wheat
•1½ tbsp extra virgin olive oil
•6 cloves garlic, sliced
•10 oz. bag baby spinach
Preheat oven to 450F.
In a medium bowl, stir together the ricotta, Parmesan, mozzarella and water. Mix well.
Spread the cheese mixture over the Boboli, and bake for 8 minutes, directly on the oven rack. In the meantime, warm the olive oil in a large skillet over medium heat. Add the garlic and salt and cook for about 2-3 minutes, stirring frequently. Add the spinach and cook for another 2 minutes, until the leaves become bright green and tender.
Remove the pizza from the oven and add distribute the spinach mixture over the top. Bake a final 2 minutes.
Energetically Refreshing Asparagus Soup
5/15/13 — You don’t even need to love asparagus to dig this soup!
1 onion, chopped
½ tsp. dried tarragon
⅓ cup brown rice
1 bunch of asparagus, ends removed, cut into chunks (optional: reserve some tips for garnish)
3 cups vegetable stock
Salt and pepper to taste
In a large pot, warm the olive oil over medium heat. Add the onion. Cook until tender, about four minutes.
Stir in the tarragon, rice, asparagus and broth. Bring to a boil, and then reduce the heat and simmer, covered, for 30 minutes.
With an immersion blender, regular blender or food processor, puree the soup. Add salt and pepper to taste.
Homemade Caesar Dressing
5/8/13 — Forget the store-bought stuff that’s weighty and full of unpronounceable ingredients! You just need a few basic items (and about 1 minute) to whip-up this simple, healthy, feel good food.
CAESAR SALAD WITH HOMEMADE DRESSING
•1 tsp. anchovy paste (or 1-2 anchovies, mashed)
•1 garlic clove, minced
•2 tbsp. fresh lemon juice
•1/4 cup extra virgin olive oil
•1 head of Romaine
•½ cup croutons*
•1/3 cup freshly shaved Parmesan cheese
Combine the anchovy paste, garlic and lemon juice in a small bowl. Whisk in the olive oil. Use this dressing over a salad with romaine, croutons and freshly shaved Parmesan cheese.
*Make your own croutons by tossing bread cubes with 2-3 tbsp of olive oil. Bake at 350F, for about 12 minutes, stirring half way through.
Broccoli Cheddar Quiche with a Comforting Feel
5/2/13 — Here’s a Broccoli Cheddar Quiche recipe that (I think) makes you feel comforted! It doesn’t have the heavy ingredients included in many quiches. You just need a few simple items for an exciting meal, without the heft!
Broccoli Cheddar Quiche
• ½ cup milk
•3 tbsp. flour, preferably white whole wheat
•1 cup cottage cheese, low fat or fat free
•1 cup shredded cheddar cheese
•Salt and pepper to taste
•1 broccoli crown, chopped and steamed
Preheat oven to 350F.
Slowly combine the milk and flour, being careful to avoid lumps. Add the cottage cheese, shredded cheese, eggs and salt and pepper, stirring until well combined. Add the steamed broccoli. Pour the mixture into a greased 9 inch pie plate. Bake about 45 minutes.