Sunday, January 30, 2011
Squash, spinach and gorgonzola pizza
This simple pizza has the most flavorful, full-bodied taste. It's quick to make if you happen to have left over roasted squash in your fridge. All it takes is dough (I made Bittman's recipe in my food processor) spread thinly on a pan which you then drizzle with olive oil and cover with roasted squash cut into small pieces, thawed and drained frozen spinach, gorgonzola cheese. Bake at 450 degrees until the crust is golden brown. Enjoy with a nice cold beer!
Monday, January 10, 2011
Carrot salad
This little side-dish of shredded carrots loaded with garlic and onion will give your immune system a boost, not to mention keep the vampires away! Scroll down to see a second recipe made with the leftovers of this salad.
In a large bowl, add 2 or 3 large garlic cloves and half a small onion, both minced. Add a generous teaspoon of salt and mix. Add 3 generous tablespoons or so of olive oil and stir. Peel and shred about 5 or 6 large carrots. Add to the dressing, stir to coat, and then add a few heaping teaspoons of hemp seed if you have any. Serve at room temperature with a slice of lemon.
Sautee a can of drained, rinsed chick peas in a tablespoon or so of olive oil until browned. Mince a large handful of fresh parsley. Stir the chick peas and parsley in a large bowl with about a cup and a half of leftover carrot salad described above. Serve a side dish. (For the curious out there, the dish behind this one in the picture is creamy rainbow chard, which is simply one chopped leek sauteed in olive oil with chopped chard to which I added salt and creme fresh when the chards were nicely wilted. It's very yummy, too.)
In a large bowl, add 2 or 3 large garlic cloves and half a small onion, both minced. Add a generous teaspoon of salt and mix. Add 3 generous tablespoons or so of olive oil and stir. Peel and shred about 5 or 6 large carrots. Add to the dressing, stir to coat, and then add a few heaping teaspoons of hemp seed if you have any. Serve at room temperature with a slice of lemon.
Sautee a can of drained, rinsed chick peas in a tablespoon or so of olive oil until browned. Mince a large handful of fresh parsley. Stir the chick peas and parsley in a large bowl with about a cup and a half of leftover carrot salad described above. Serve a side dish. (For the curious out there, the dish behind this one in the picture is creamy rainbow chard, which is simply one chopped leek sauteed in olive oil with chopped chard to which I added salt and creme fresh when the chards were nicely wilted. It's very yummy, too.)
Monday, January 3, 2011
Hemp seed and parmesan dressing
I really enjoy the subtle, nutty flavor and the unique texture of raw hemp seed. Try it in this simple dressing for green salad and you may be converted as well!
Pour a generous tablespoon or two of olive oil into a large salad bowl. Add a few teaspoons of raw hemp seed and 3 to 4 tablespoons freshly shredded parmesan cheese. Salt to taste and stir. Add washed, cut-up fresh lettuce to the bowl and mix. Serve the salad garnished with lemon.
Pour a generous tablespoon or two of olive oil into a large salad bowl. Add a few teaspoons of raw hemp seed and 3 to 4 tablespoons freshly shredded parmesan cheese. Salt to taste and stir. Add washed, cut-up fresh lettuce to the bowl and mix. Serve the salad garnished with lemon.
Subscribe to:
Posts (Atom)
