One whole wheat pizza crust (or make your own thin crust)
1 small roll or one big roll of goat cheese
Olive Oil (about 2 Tbsp)
Balsamic vinegar (enough to drizzle)
One large heirloom tomato
½ cup of fresh parsley
1 cup of fresh baby spinach
Sea salt
Cracked black pepper
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To begin, glaze the top and bottom of the pizza crust with olive oil. Use a small brush to spread it evenly across the crust. Crush the goat cheese and spread on top of the crust. Slice the tomato into thin round slices and place on top of the cheese. Place baby spinach on top of the tomatoes. Place chopped parsley on top of spinach and tomatoes. Drizzle with balsamic vinegar and olive oil. Season top with sea salt and cracked black pepper to taste. Bake in an oven heated to 425 degrees and let bake until the crust looks brown along the edges and crisps up. The cheese should look melted. Take out of the oven, cut like a pie and serve.
Goat Cheese and Veggie Pizza
February 12, 2010 at 12:57 pm (baby spinach, balsamic vinegar, cracked pepper, fresh tomatoes, goat cheese, Main Dish, olive oil, oven, parsley, sea salt, Summer, whole wheat pizza crust)
Penne with Pepper Steak and Caramelized Onions
June 5, 2009 at 1:49 pm (baby arugula, balsamic vinegar, beef broth, broiler, canola oil, cracked pepper, flank steak, garlic, Main Dish, parmesan, penne, red onion, Spring, stovetop, yellow onions)
PREP: 20 min (includes steak seasoning)
COOK: 50 min
STAND: 10 min
Serves 4.
¾ lb flank steak
2 Tbsp cracked black pepper
2 cloves garlic, minced
1 Tbsp canola oil
1 large yellow onion, sliced
1 red onion, sliced
2 Tbsp balsamic vinegar
1 c reduced-sodium beef broth
8 oz penne pasta
6 oz baby arugula
Shaved Parmesan cheese
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1. Preheat the broiler. Place the flank steak on the rack of a broiler pan and coat all sides with the pepper and garlic. Let stand about 10 minutes.
2. Heat the oil in a large skillet over medium-high heat. Cook the onions for 8 minutes, or until lightly browned. Reduce the heat to medium-low and add the vinegar to deglaze. Stir in the broth, cover, and cook for 15 minutes, or until the onions are very soft and browned. Remove from the heat.
3. Prepare the pasta according to package directions, drain, and place in a large bowl.
4. Meanwhile, broil the steak, 4 inches from the heat, for 12 minutes, or until a thermometer inserted in the center registers 145°F for medium rare, 160°F for medium, or 165°F for well done. Let stand for 10 minutes, then slice into thin strips.
5. Stir the arugula into the onions. Add the pasta and toss to coat. Add the steak strips and top with the cheese.
Broiled Salmon with Peppercorn-Lime Rub
May 22, 2009 at 2:28 pm (7 ingredients or less, broiler, cracked pepper, garlic, kosher salt, limes, Main Dish, Quick Dishes, salmon fillets, vegetable cooking spray)
Serve with Quinoa-Vegetable Salad for a quick, satisfying meal.
4 (6-oz) salmon fillets (about 3/4″-thick)
Cooking spray
2 t grated lime rind
1/2 t kosher salt
1/2 t cracked black pepper
1 garlic clove, minced
Lime wedges (optional)
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1. Preheat broiler
2. Place fish, skin sides down, on a broiler pan coated with cooking spray. Combine remaining ingredients except lime wedges; sprinkle over fish. Broil 7 minutes or until fish flakes easily when tested witha fork or until desired degree of doneness. Serve with lime wedges, if desired. Yield: 4 servings.
Chicken Pear Salad with Blue Cheese
January 17, 2009 at 2:01 pm (7 ingredients or less, blue cheese, blue cheese dressing, cracked pepper, cubed cooked chicken, green bell pepper, no-cook, pears, Salad, salad greens, yellow bell pepper)
Chicken Pear Salad with Blue Cheese
Prep Time: 10 minutes
Servings: 4
6 cups salad greens
1 1/4 cups cooked chicken or smoked turkey strips
1 yellow or green bell pepper, cut into strips
2 small ripe pears, peeled and sliced
1/2 cup blue cheese salad dressing
Cracked black pepper
Crumbled blue cheese (optional)
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1. In a large bowl, toss greens, chicken and pepper strips. Arrange on 4 dinner plates.
2. Arrange pears on top. Drizzle with dressing; sprinkle with black pepper and cheese, if desired.
Roasted Red Pepper Rotini Caesar
January 16, 2009 at 4:02 pm (7 ingredients or less, cracked pepper, creamy Caesar dressing, creamy peppercorn Parmesan dressing, Main Dish, parmesan, refrigerator, rotini, Salad, salt, spinach, stovetop)
Roasted Red Pepper Rotini Caesar (served hot)
12 oz rotini
12 oz jar of roasted red peppers, sliced
4 cups of fresh baby spinach OR frozen spinach
1 cup of creamy Caesar dressing OR creamy peppercorn Parmesan dressing
Shredded Parmesan cheese to taste
Cracked paper to taste
Salt to taste
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Cook pasta according to package directions. Heat a large saute pan with a light film of oil, toss in red peppers and spinach; heat until warmed (about 1 minute). In the large saute pan, toss cooked pasta with spinach and peppers. Add Caesar dressing, stirring frequently until heated through (approximately 3 – 5 minutes). Top pasta with desired amount of Parmesan cheese, cracked pepper and salt. Makes 4 servings.
Roasted Red Pepper Rotini Caesar (served cold)
Cook pasta according to package directions. In a mixing bowl, toss pasta, Caesar dressing, red peppers and spinach until evenly mixed. Top pasta with desired amount of Parmesan cheese, cracked pepper and salt. Refrigerate and serve.
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