Get your family in on the cooking with these easy make-your-own pizzas. Start with store-bought whole pitas, naan, or flatbreads. I love Greek pita because it’s soft and pillowy and grills up nicely without getting too crunchy. We used Pomi Tomato Sauce, which comes in a carton. I like this sauce because it’s not thick and sweet like American pizza sauce can sometimes be. We also made some of our pizzas with parsley pesto, which made for a bright, vibrant change of pace. This is a great meal for a party, especially if you are serving people with different dietary restrictions. You can easily accommodate the pickiest eaters with a wide variety of choices. Everyone’s happy!
For the Pesto:
- 2 C. fresh parsley, packed
- 1/4 C. olive oil
- 1 clove garlic, peeled
- salt and pepper
- juice of 1/2 of a lemon
- 1/4 C. chopped walnuts
Put all the ingredients into a blender (I used my smoothie maker) or food processor, and puree until smooth.
Pizza Topping Ideas:
- Pomi Tomato Sauce (or your favorite sauce)
- Sauteed crimini mushrooms
- Sauteed chopped bell pepper, or jarred roasted peppers
- Sauteed red onion
- Grilled zucchini
- Crumbled Soy Sausage or Chorizo
- Fresh Basil Leaves
- Tomato Slices
- Fresh mozzarella cheese
- Daiya Vegan Cheese shreds
- olive oil, salt, and pepper
Heat your grill to medium. Brush both sides of the pitas with olive oil. Set out all the toppings and let everyone make their own. Grill for 6-8 minutes with the lid closed, or until the cheese is melted and bubbly.
Posted in Italian, Quick Dinners, Vegetarian
Tagged easy, family, flatbread, grilled, kids, make-your-own, naan, party, pesto, pita, pizza, pizza bar, vegan, Vegetarian
I love to have people over for brunch. I am in favor of any event that gives me an excuse to drink champagne during daylight hours. What I don’t love is getting up early to cook, so I like to look for things I can make ahead of time. Wow, I sound really decadent and lazy. I’m really not. Promise.
A strata is a basically a savory bread pudding. It’s eggy, and custardy, and cheesy, and delicious. It’s the perfect make-ahead brunch dish. You can assemble it the night before and bake it while your friends are having their first glass of bubbly. Another nice feature of a strata is that you can customize it to meet the needs of your guests. As long as you cook it first, you can add pretty much any meat (crumbled Italian sausage is awesome in this) or veggie to suit everyone’s taste. Serves 8
- 1 and 1/2 loaves of crusty French or Italian bread, torn into cubes (about ten C.)
- 1 C. fresh parsley, chopped
- 2 t. olive oil, divided
- 4-5 C. broccoli florets
- 2 large leeks, white and light green parts, sliced
- 2 shallots, diced
- salt and pepper
- 1/2 t. red pepper flakes
- 1 t. Herbes d’ Provence, or dried basil or oregano
- 3-4 C. spinach leaves
- 2 C. grated asiago, mozzarella, parmesan mixture, (Swiss would also work well), divided
- 12 eggs
- 1 C. heavy cream
- 2 C. milk
Distribute the bread cubes and parsley evenly in a 13 x 9 inch baking dish, set aside. Heat the oven to 400 degrees. Place the broccoli on a rimmed baking sheet and drizzle 1 t. oil over it. Sprinkle the broccoli with salt and roast in the oven for about 20 minutes or until tender. Meanwhile, heat a skillet with the remaining 1 t. of the olive oil over medium-high heat. Add the leeks and shallots, a little salt and pepper, and the red pepper flakes and dry herbs. Stirring occasionally, cook until the leeks are tender and the shallots are starting to caramelize. Add the spinach and stir until wilted. Remove from heat. Whisk the eggs, cream and milk until well blended. Sprinkle half of the cheese over the bread and add the leek mixture and the roasted broccoli. Use your hands or a pair of tongs to gently toss everything together so that it is well distributed. Pour the egg mixture over the whole thing and top with the remaining 1 C. of cheese. Cover the dish with plastic wrap and refrigerate overnight. Remove the dish from the fridge about thirty minutes before baking. Bake at 350 uncovered until the egg mixture is set and the cheese is melted and golden, about thirty to forty minutes.
Posted in Holidays and Special Occasions, Vegetarian
Tagged breakfast, brunch, christmas morning, do ahead, easy, eggs, holidays, make ahead, quiche, savory bread pudding, spinach, strata, Vegetarian, veggie
Brining is my favorite way to ensure a flavorful and juicy turkey. This year I decided to go with a new-to-me idea of using apple cider and fennel in the brine. The cider really enhances the natural sweetness in the turkey and makes for an ultra-juicy bird. You won’t be disappointed! To read my full turkey diatribe and find out why I never carve the turkey at the table, click here.
Brine for a 10 to 15 lb. turkey
- 1/2 C. Kosher salt
- 1 T. celery seed
- 1 T. mustard seeds
- 1 T. black peppercorns
- 3 whole star anise
- 1 750 ml. bottle of dry white wine
- 1/2 gallon apple cider (or unfiltered apple juice), not spiced, fresh if available
- 2 Granny Smith apples, sliced
- 1 fennel bulb, sliced
- 2 shallots, sliced
- cold water
- 1 bunch of fresh Italian parsley
- 1 stick butter, melted.
In a small saucepan, heat the salt with 1 1/2 C. water and stir until the salt is dissolved. Set aside to cool. In a dry pan, gently heat the celery seeds, mustard seeds, peppercorns, and star anise until you start to smell the spices. This helps to release some of the oils and will impart more flavor to the finished dish. In a pot big enough to hold your turkey (a plastic bag in a cooler works well if you don’t have a big enough pot) add the salt solution, the spices, the wine, the cider, the apples, the fennel, and the shallots. Stir to combine. Rinse your turkey, remove all the giblets, neck, etc. Pat it dry with a paper towel and immerse it in the brine solution. Add enough cold water to cover the bird. Put the whole thing into the fridge for at least 24 hours and up to 48.
To roast, heat the oven to 450 degrees. Remove the turkey from the brine, pat it dry and place it into a roasting rack. Fish out some of the apple and fennel slices and put them inside the cavity of the turkey along with the fresh parsley. Tie legs together with kitchen twine and tuck the wings under the bird. Brush the turkey all over with the melted butter. Roast breast-side up for 30 minutes. Turn the turkey over and roast for the rest of the time upside down. This keeps the breast from drying out. Turn the heat down to 350 and roast for 1 1/2-2 hours longer, or until the juices in the thigh run clear. Baste every thirty to forty minutes. When the turkey is done, allow it to rest, tented with foil for at least 40 minutes to an hour. Your turkey will stay hot for an hour after removing it from the oven. Resting is VERY important. It is the difference between juicy and dry. Take a look at my turkey post for carving directions. I hope you love this brine as much as we did!
Posted in Uncategorized
Tagged apple cider brine, brine, brined, easy, fennel, fool-proof, holiday, juicy, roasted turkey, thanksgiving, turkey
Delicata squash is a favorite of mine not just for its subtle, nutty flavor, but for the fact that the peel is so thin you can eat it! It’s so nice to be able to skip the peeling step in this recipe. You just have to cut it in half, scrape out the minimal seeds, and slice it thinly. You can roast delicata squash on a baking sheet with a little olive oil and salt for a delicious and healthy side dish, or you can combine it with breadcrumbs and cheese and make this delicious, satisfying gratin.
- 1 delicata squash, about 10 inches long, seeds scraped out and sliced thinly
- 1 C. panko breadcrumbs, divided
- 1/2 C. grated or shredded parmesan cheese
- olive oil
- salt and pepper
Preheat the oven to 350 degrees. Slice the squash into very thin slices and set aside. In a baking dish, drizzle a little oil and create a layer of squash. Sprinkle the layer with salt and pepper. Sprinkle with about 1/4 C. of the breadcrumbs and 1/8 C. of the cheese. Drizzle again with a little oil. Repeat with another layer of squash, then salt and pepper, then breadcrumbs and cheese. Continue to repeat until you’ve used all the squash. You will probably have about four layers. Be sure to finish with the last of the crumbs and cheese and another drizzle of the oil on top. Bake for 30 minutes, or until the squash is tender and the cheese is melted and golden brown.
Posted in Holidays and Special Occasions, Italian, Vegetarian
Tagged baked, delicata, easy, gratin, main, quick, side dish, simple, squash, Vegetarian