This is a fun and easy way to make crispy delicious pizza that’s really quick. This recipe is the margherita version but you could use any combination of veggies and cheeses, or, I suppose, even meats. This recipe is by Jacques Pepin for Food and Wine Magazine.
- Four 10-inch flour tortillas
- Extra-virgin olive oil
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 4 medium tomatoes (2 pounds)
- Salt and freshly ground pepper
- 1 pound fresh mozzarella, preferably buffalo, shredded (4 cups)
- 1 cup finely shredded basil leaves
Set a pizza stone in the oven and preheat the oven to 475 degrees, allowing at least 45 minutes for the stone to heat.
Brush both sides of one tortilla with olive oil. Place the tortilla on a pizza peel that has been lightly sprinkled with corn meal and sprinkle with 1 tablespoon of the Parmigiano-Reggiano cheese.
Thinly slice 1 tomato; arrange on the tortilla. Season with salt and pepper and top with 1 cup of the mozzarella. Drizzle lightly with olive oil.
Slide the tortilla onto the hot pizza stone and bake for about 6-8 minutes, until the pizza is crisp on the bottom and the cheese is bubbling.
Garnish with 1/4 cup of the shredded basil, cut the pizza into 8 wedges and serve. Repeat with the remaining tortillas, tomatoes, cheeses and basil.
Makes four 10-inch pizzas
A nice and healthy vegetable soup to enjoy on a cold day. Adding leftover turkey would be a nice touch. This recipe is from USA Weekend.
- One 15.5-ounce can cannellini or other small white beans, preferably low-sodium, drained and rinsed
- 1 Tb. olive oil
- 1/2 large onion, diced (about 1 cup)
- 1 medium carrot, diced (about ½ cup)
- 2 stalks celery, diced (about ½ cup)
- 1 small zucchini (about ½ pound), diced (about 1½ cups)
- 1 clove garlic, minced (about 1 tsp.)
- 1 Tb. chopped fresh thyme or 1 tsp. dried
- 2 tsps. chopped fresh sage or ½ tsp. dried
- 1/2 tsp. salt, plus more to taste
- 1/4 tsp. freshly ground black pepper, plus more to taste
- 4 cups low-sodium chicken or vegetable broth
- One 14.5-ounce can no-salt-added diced tomatoes, with their juices
- 2 ounces baby spinach leaves (2 cups lightly packed), chopped
- 1/3 cup freshly grated 1/3 Parmesan cheese (optional
In a small bowl, mash half of the beans with a masher or the back of a spoon; set aside.
Heat the oil in a large soup pot over medium-high heat. Add the onion, carrot, celery, zucchini, garlic, thyme, sage, salt and pepper, and cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
Add the broth and tomatoes and bring to a boil.
Add the mashed and whole beans and the spinach leaves; cook until the spinach is wilted, about 3 minutes more.
Serve topped with the Parmesan, if desired.
This dish looks impressive and is especially wonderful when you use fresh organic vegetables and herbs. This recipe is from The Reluctant Entertainer.
- 3 Tbsp. olive oil
- 3 small shallots, finely chopped
- 4-5 medium red potatoes, sliced
- 1 medium zucchini
- Salt and pepper to taste
- 1 tsp. paprika
- 1/2 cup fresh basil leaves, finely chopped
- 4 Tbsp. butter
- 8 eggs
- 1 cup sharp cheddar cheese, grated
- 3 green onions (or use the greens from the shallots)
- 2-3 fresh tomatoes (I used heirloom)
Preheat oven to 400 degrees.
Add 2-3 Tbsp. olive oil to oven-proof skillet. Heat on medium-high and add finely sliced shallots and the potatoes. Salt and pepper; add paprika. Cook, stirring occasionally until brown and tender (about 10-12 minutes). Add the sliced zucchini and cook for another 2-3 minutes, until tender.
Add in the fresh chopped basil, removing the pan from the heat.
Create 4 evenly spaced wells in the potatoes and add 1 tablespoon of butter in each well.
Crack 2 eggs in each well, making sure you don’t break the yolk. Salt and pepper.
Place the skillet in the oven, without a lid, and bake for 8-10 minutes (until egg whites are baked through but you want the yokes to be runny).
Remove the skillet from the oven and sprinkle with 1 cup of cheese. Place back in the oven for 2 minutes.
Garnish with sliced green onions and freshly sliced tomatoes. Service while hot.
For those who love vegetables, this cookbook, Vegetables Revised, is very helpful. It gives great information on buying, storing and preparing vegetables.
The chapters in this cookbook will help you from start to finish on preparing a multitude of vegetables. There are chapters covering:
- Knife Skills
- Methods of Cooking
- Making Salads
- Making Gratins and Casseroles
- Making Stews
- Making Soups
- Making Pasta, Gnocchi, and Risottos
- Making Pureed Vegetables
Following these informative chapters are the recipes and tips for every vegetable you can imagine from A to Z. There are many images that show technique and final prepared dishes.
Below is a great Guacamole recipe from the cookbook:
- 3 medium tomatoes, peeled (optional), seeded, and coarsely chopped
- 2 teaspoons salt, plus more to taste
- 4 ripe avocados, preferably Haas
- Juice of 1 lime
- 2 chipotle chiles in adobo sauce, rinsed, or 2 jalapenos, stemmed, seeded, and minced
- 2 cloves garlic, minced and crushed to a paste
- 1 medium red onion, minced
- 2 tablespoons finely chopped fresh cilantro
- Freshly ground black pepper
Toss the tomatoes with the salt and pour into a strainer. Let the tomatoes drain for 30 minutes.
Peel the avocados and chop them into chunks roughly 1/4 inch on each side. Toss the chopped avocados with the lime juice and the chiles. Stir the garlic, onion, drained tomatoes, and cilantro into the avocados. Season to taste with salt and pepper. Serve at Room temperature.
Makes 8 to 10 appetizer servings
Canning is so great for preserving fruits and vegetables when there is an abundance certain times of the year. That way you can enjoy the harvest throughout the year. But canning must me done with the utmost in care in order for it to be safe. If you have never canned before (or if you need a refresher), please read and be very familiar with the process, which can be found in the USDA Complete Guide to Home Canning.
This recipe is from the blog, and book of the same name, Food In Jars. This jam is both sweet and savory and absolutely delicious.
- 5 pounds tomatoes, finely chopped
- 3 1/2 cups sugar
- 1/4 cup lime juice
(about 4 limes)
- 2 teaspoons freshly grated ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1 tablespoon sea salt
- 1 tablespoon red chili flakes
Combine all ingredients in a large, non-reactive pot. Bring to a boil and then reduce temperature to a simmer. Stirring regularly, simmer the jam until it reduces to a sticky, jammy mess. This will take between 2 and 2 1/2 hours, depending on how high you keep your heat.
When the jam has cooked down sufficiently, remove from heat and fill sterilized jars, leaving 1/4 inch of head space. Wipe rims, apply lids and twist on rings. Process in a boiling water canner for 20 minutes (add time if needed depending on your altitude.)
When time is up, remove jars from water bath and allow them to cool. When jars are cool enough to handle, test seals. Store jars in a cool, dark place for up to one year.
Makes approximately 4 (1-pint) jars depending on the how juicy the tomatoes are
Here’s nice cool salad for hot summer day.
- 8 ounces pasta
- 3/4 cup diced celery
- 1 cup cherry tomatoes, halved
- 2 12 ounce can solid white albacore tuna, flaked
- 3/4 cup shredded carrot
- 1/3 cup sweet relish
- 3/4 cup Miracle Whip
- 1/2 teaspoon garlic salt
- 1/2 teaspoon celery seed
- Crispy lettuce leaves
Prepare the pasta according to the package. Drain and rinse with cold water.
Mix in the rest of the ingredients into the pasta.
Lay lettuce leaves on plates and top with the tuna salad.
This is our favorite new frittata. If you like caprese salad then you’ll love this dish. We like to have this with some light sour cream on top and a side salad. The recipe is from Eggs, fresh, simple recipes for frittatas, omelets, scrambles and more.
- ½ bunch fresh basil, about ½ cup
- 1 cup cherry tomatoes, halved
- ¼ pound fresh whole-milk mozzarella cheese, diced
- Kosher salt
- Freshly ground pepper
- 10 eggs
- 1 tablespoon cream or milk
- 1 tablespoon extra-virgin olive oil
Preheat the oven to 425 F. Reserve about 2 tablespoons of the basil leaves and cut the remaining leaves into thin ribbons. Transfer the cut basil to a bowl and add the tomatoes, mozzarella, and a pinch each of salt and pepper. Stir well and set aside for 10 minutes.
In a bowl, whisk together the eggs, cream, and a pinch each of salt and pepper.
Warm the olive oil in a 10-inch ovenproof nonstick frying pan over medium-low heat. Add the egg mixture and cook, stirring gently, until the eggs begin to set but do not begin to scramble. Gently stir in the tomato-mozzarella mixture. Cook the eggs, undisturbed, until they begin to set around the edges, 2-3 minutes more. Transfer the frying pan to the oven and bake until the eggs are set around the edges and just firm in the center, about 5 to 8 minutes more.
Loosen the sides of the frittata with a spatula and hold a platter over the top of the pan. Holding the sides with hot pads, invert the frittata onto the platter. Cut into wedges, garnish with the reserved basil, and serve warm or at room temperature.
This casserole features fish and lots of vegetables sprinkled with olive oil. Mediterranean dishes are receiving a lot of attention these days as this type of diet is said to be very good for your health. This recipe was featured in Family Circle magazine.
- 2 tablespoons olive oil
- 1 pound small white potatoes, cut into quarters (pieces should be small)
- 2 large Italian frying peppers, thinly sliced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cloves garlic, peeled and chopped
- 4 3/4 inch-thick U.S. Pacific-caught cod or halibut fillets, about 5 ounces each (tilapia works well)
- 1/4 cup pitted kalamata olives, chopped
- 2 plum tomatoes, seeded and cut into 1/4-inch wedges
- 2 tablespoons lemon juice
- 1/4 cup flat-leaf parsley, chopped
Heat oven to 400 degrees F. Grease an oval 2-quart casserole dish with 1 tablespoon of the olive oil. Spread potatoes and peppers over bottom of the dish. Season with 1/8 teaspoon each of the salt and pepper. Bake at 400 degrees F for 35 minutes or until potatoes are tender, stirring occasionally.
Scatter garlic over potatoes and peppers. Season fish with remaining 1/8 teaspoon each salt and pepper and place on top of the potatoes. Distribute olives and tomatoes over the casserole. Drizzle with lemon juice and remaining 1 tablespoon olive oil. Sprinkle with parsley.
Bake at 400 degrees F for 25 minutes or until fish flakes easily when tested with a fork.
A traditional Italian soup, but this version favors vegetables instead of sausage. Original recipe from Family Circle.
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, chopped
- 1 14 1/2 ounce can diced tomatoes with basil, garlic and oregano
- 2 14 1/2 ounce cans reduced-sodium chicken broth
- 6 ounce small pasta shells
- 1 teaspoon Italian seasoning
- 1 bunch kale washed, tough stems removed, cut into 1-inch pieces
- 2 cans small white beans, drained and rinsed
- 1 tablespoon tomato paste
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Grated Parmesan, for serving
Heat oil in a large pot over medium heat. Add onion and cook 5 minutes. Add garlic; cook 1 minute.
Stir in tomatoes, broth and 3 cups water. Bring to a simmer over high heat. Add pasta and Italian seasoning. Cook, stirring, 5 minutes.
Stir in kale; cook 5 minutes more. Reduce heat to medium and stir in beans, tomato paste, salt and pepper. Heat through.
Ladle into bowls; garnish with Parmesan.
The original version of the recipe calls for chicken, but instead I like to add the white beans. I just think the overall texture and flavor is better. Of course, some shredded parmesan cheese is great melted into this soup.
- 1 tablespoon olive oil
cup chopped onion
cup coarsely chopped carrots
cloves garlic, minced
cups reduced-sodium chicken broth
tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
cups coarsely chopped fresh kale (about 8 ounces)
teaspoon black pepper
- 1 15 oz. can white beans, drained and rinsed
medium tomato, seeded and chopped
cup dry red lentils*
Add the oil to a large nonstick saucepan. Preheat over medium-low heat. Add onion, carrots, and garlic to hot saucepan. Cover and cook for 5 to 7 minutes or until vegetables are nearly tender, stirring occasionally.
Add chicken broth and dried basil (if using) to vegetable mixture. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in kale, salt, and pepper. Return to boiling; reduce heat. Cover and simmer for 10 minutes.
Stir in beans, tomato, red lentils, and fresh basil (if using). Cover and simmer for 5 to 10 minutes more or until kale and lentils are tender.
Note *If you wish to substitute brown or yellow lentils for the red lentils, you’ll need to increase the cooking time. Check the package directions for cooking times and add the lentils in Step 2.
Makes 6 servings