Pasta with Mushrooms and Artichokes

The night before Thanksgiving I knew I had to make a pasta dish for carbo loading purposes. While we weren't with the whole family at the Cincinnati Thanksgiving 10k, we did run the 5k in Boise (plus I added another 3.1 around the block to get the true T-day 10k feeling). It was my first time pushing Violet in the jogging stroller during a race and we had so much fun together. The Boise race was dog friendly so she was entertained as we ran past them and they ran past us.

While I'm a marinara lover through and through, I didn't want something so acidic before the race. I found this pasta dish from Giada DeLaurentiis that included mushrooms, artichokes AND marsala, three of my absolute favorites. The only changes I made were reducing the cream/using half and half and I used marinated grilled artichokes for a bit more flavor in the sauce. If you haven't tried these artichokes, I highly recommend you do, they were amazing!

Pasta with Mushrooms and Artichokes

slightly adapted from Giada DeLaurentiis

3 tbsp.. olive oil
1 small onion, finely chopped
1 lb. mushrooms, cleaned and chopped
Kosher salt
1 c. dry Marsala wine
1 lb. short cut pasta
1 jar of grilled artichokes in marinade
3/4 c. grated parmesan
1/2 c. half and half
chopped flat leaf parsley
1 tsp. fresh black pepper
Crushed red pepper flakes, if desired

Bring a large pot of water to a boil, add salt and drop in pasta, cook to al dente, drain and set aside.
Heat olive oil in a large, deep skillet over medium heat.
Add onion and cook for a minute, add mushrooms and saute' until water has evaporated and mushrooms have cooked down, about 10 minutes.
Season with salt and pepper, add Marsala and continue cooking until half the wine has evaporated.
Add pasta, artichokes, half of the parmesan and half and half to the skillet, toss with the mushrooms to mix and heat through.
Top with remaining parmesan, parsley and crushed red pepper flakes.

***Stop back every day until Christmas Eve for 12 new cookie recipes!***

Parmesan Stuffed Artichokes

I can still remember the first time I ate a fresh artichoke. I was 12 years old, at my friend and neighbor Leah's house for dinner. Her mom placed the artichoke in the middle of the table along with a dish of melted butter. I looked at Leah, unsure what to do. She pulled off a leaf, dunked it in the butter, and scraped the flesh off with her teeth, tossed the leaf aside and grabbed another. Who knew it was so simple... and delicious! 

Now here I am, 13 years later, finally getting around to having fresh artichoke for the second time. I feel like I've cheated myself out of years of pleasure! But honestly, making artichokes is not only a tedious process, but a scary one at that! I decided to finally be brave and dive right in. I mean, I hack apart pineapples, squash, and I've even cracked several coconuts. Certainly I can handle an artichoke! 

When I saw they were on sale and in season last week, I decided now was the time. So I scanned some recipes online and found that a breadcrumb-parmesan stuffing was simple and popular. Then I looked at a few youtube videos and tutorials on how to handle this beast. I tried to document it as best I could in the photos below. 

This was my husband's first time eating a fresh artichoke, and he is now a huge fan. The artichoke was tender and flavorful, the stuffing was salty and savory, and we both were wishing I had made a dozen. I will definitely be playing around with the stuffing options for these in the future! 

Step 1: Gather artichokes, a lemon, and tools. I wasn't sure what I'd use, so I grabbed a few things. In the end I used my knife, scissors and a melon baller. 

Step 2: Cut off the stems. Though you can eat them when they're peeled, since I was baking mine cup side up, I cut it off completely to help stabilize the artichokes.

Step 3: Cut off the top third or fourth of the artichoke, depending on length.

Step 4: Pull off the bottom third of leaves that are tough. Use kitchen scissors to snip off the top third of the remaining leaves.

Step 5: Use fingers to stretch out artichokes and loosen the center. Pull out the center leaves that are pulpy and purple.

Step 6: Use a melon baller to scoop out any pithy center pieces. Do not scoop through the bottom!

Step 7: Cut lemon in half, Squeeze the juice over each artichoke then place the lemon on top while you clean and prep the water. At this point, artichokes can be wrapped and refrigerated for a few hours with the lemon on top.

Step 8: Place artichokes and lemons in a pot filed with water 2/3 of the way up artichokes. Turn heat to high and bring to a boil. Turn heat to low and simmer for 40 minutes, partially covered.

Step 9: Preheat oven to 400*. Prepare stuffing mixture. Remove artichokes from water bath carefully (they will be tender) and place in a baking dish. I used a loaf pan to help them stay up.

Step 10: Use half of each stuffing mixture to stuff artichokes. Press mixture between the leaves and into the center. Place in the oven and bake for 25 minutes, until crisp on the edges and stuffing is browned.

Step 11: Very carefully transfer to a plate (I used a spatula for bottom support and tongs to hold it together) and serve.

Parmesan Stuffed Artichokes

2 artichokes, prepared

1 lemon, halved

1/4 c. Italian style breadcrumbs

1/4 c. grated Parmesan cheese

1 small yellow onion, very finely minced

1 garlic clove, pasted

Black pepper

2 tbsp. EVOO

In a small dish, toss together breadcrumbs, parmesan, onion, garlic and pepper.

Stuff into artichokes, then drizzle with EVOO.

Follow directions as listed above for artichoke preparation and baking.

The $119 Sandwich (or Martha's Pressed Picnic Sandwich)

Every morning I listen to the Bob and Sheri Radio Show. It's based out of Charlotte, NC, so I stream it on my computer. Because I work in a secluded office, I like to think they're my co-workers and we're having our morning chat. Bob and Sheri appeal to a large demographic of people, so during the "chat room" segment (8-9am), they have callers based on a different subject each day. A few days ago, they were talking about how low the new Martha Stewart shows ratings are, and asked anyone to call in if they watched. A man called in, who I would guess is in the 40-year-old range, and said that his wife watches it. He was home with her one day when she put it on, and said while he'd usually be against watching it, she made a sandwich and they couldn't stop drooling over it. They immediately went out to the grocery store to buy all of the ingredients and make the sandwich. The total bill? $119. Bob and Sheri asked if it was even worth it, and he said it was a great sandwich, but he wouldn't make it again for that price! 

I immediately went online and looked up the sandwich to find out what could possibly be driving up the price... I expected truffles, Gruyère and sliced steak. What I found was something very similar to a recipe I made and put on the blog ages ago - Mediterranean Vegetable Subs. I do realize that it would be easy to make this sandwich add up to $119 if you buy a pound of prosciutto, the finest salami, a gourmet olive tapenade, and fresh bunches of herbs, especially if you make this in the winter and peppers and herbs aren't in season. 

Luckily, I'm a savvy shopper, I grow my own herbs, and have a well stocked pantry, so I was able to make this sandwich at 1/10 of the price! Keep in mind, I didn't include the meat, but if you add 1/2 lb. of each salami and prosciutto, that should only add maybe another $10. Instead, I added a layer of fresh heirloom tomatoes. I also made my own olive paste, the amount I needed, much cheaper than purchasing it. 

So the $119 verdict? I loved the complex flavors this sandwich presented, from the sweet peppers and basil to the savory goat cheese and artichokes with a surprising kick from the cilantro. I really don't think the deli meat is necessary, but would add a nice salty touch to pair with the olive paste. I wouldn't pay $119 for this sandwich, but I would definitely make it again for my next picnic!

Tips and Trades:

-Rather than buy fresh herbs, try using herbed goat cheese on the sandwich. 

-If bell peppers are out of season or quite expensive, look for jarred bell peppers.

-This recipe calls for marinated artichokes, which I find cheaper than regular in small jars. If you can't find marinaded, toss the artichokes in the vinaigrette you make before putting them on the sandwich.

-Ciabatta is a tougher bread, and stands up to all of the ingredients on the sandwich. If you're not eating this immediately, be sure to use a bread with crust, like a baguette, because sliced bread will get soggy.

The $119 Sandwich (Pressed Picnic Sandwiches)

from Martha Stewart

3 bell peppers

1 1/2 tsp. Dijon mustard

1 tbsp. Balsamic vinegar

1/4 c. EVOO (I used 1 tbsp.)

Salt and pepper

1 loaf of rustic Italian bread (I used Ciabatta from the Whole Foods bakery)

1/2 c. prepared olive paste (recipe below)

8 oz. fresh goat cheese

8 oz. marinaded artichoke hearts

2 1/4 c. mixed herbs, such as parsley, cilantro and basil

1 heirloom tomato, sliced

Olive paste:

1/2 c. mixed olives (I used kalamatta and Spanish green)

2 tbsp. minced parsley

1 garlic clove

1 tbsp. EVOO

Salt and pepper

Zest and juice of 1 lemon

Add all olive paste ingredients to a food processor, pulse and run until a paste is created, add EVOO if necessary. Refrigerate until using.

Heat a broiler on high, place peppers directly under and broil until skin is charred, rotating as necessary. 

When all sides are blistered and charred, place in a bowl and cover with plastic wrap to steam skins off.

Rest for 5 minutes, peel skins off and discard with seeds, slice peppers in half.

In a small dish, whisk together Dijon, balsamic, EVOO, salt and pepper.

Slice the bread loaf in half, rip out insides and reserve for another use (breadcrumbs or croutons).

Spread olive paste on one half of the bread, crumble goat cheese on top, then artichokes, tomatoes and bell peppers.

Drizzle with vinaigrette, add herbs and top, press down and wrap tightly in plastic wrap. 

Refrigerate until eating, at least 30 minutes, up a few hours. 

Mediterranean Veggie Flatbread Pizza

Thursday night tends to be pizza night in our home. It used to be Friday, but now I find myself so tired from the week that Friday is generally eat out night. Every week when I'm working on the menu, I ask JJ what kind of pizza he wants. Sometimes he'll answer, but he's constantly challenging me to create something new. I've had a few great successes with this, including these pizzas: Chicken Mole Pizza, Caribbean Jerk Chicken Pizza, and Grilled Zucchini, Goat Cheese and Prosciutto Pizza. 

I tend to struggle with creating vegetarian pizzas because they're always lacking protein. I've made Greek or Mediterranean pizzas before, but they had prosciutto. So for this pizza, I had an idea to use hummus as the sauce, and then top it with vegetables. However, I didn't want to cook the hummus, so I decided to cook the crust, top it with hummus, vegetables and cheese, and then broil it. This method worked exactly as I had hoped! It would also make for a delicious grilled pizza, if you desire! 

Note: I pre-cook my zucchini, but not all other vegetables. If you don't mind your zucchini on the raw side, you can just add them at the end. 

Mediterranean Veggie Flatbread Pizza

1 pizza crust (recipe below)

1 batch of hummus (recipe below)

1 medium zucchini, sliced thin

1 15 oz. can quartered artichoke hearts

2 roasted red peppers, sliced

2 slices red onion

1/4 cup halved olives

1/2 c. crumbled feta

1 tbsp. pizza or Mediterranean seasonings

(my pizza seasoning has fennel seed, crushed fennel, red pepper flakes, rubbed sage, salt, pepper and oregano)

Whole Wheat Mix pizza crust (makes 2, 10" crusts):

1 packet fast acting yeast

1 tbsp. honey

1 1/4 cup warm water

1 1/2 cup whole wheat pastry flour

1 cup unbleached all purpose flour

1 tsp. salt

1 tbsp. EVOO

In a standing mixer with the dough hook on, add water, honey and yeast, stir to combine, set aside for 5 minutes, until yeast froths.

Add 1 c. whole wheat flour, salt, EVOO and AP flour to mixer. 

Turn on low and begin to mix. 

Add more whole wheat flour as necessary if dough is too sticky, alternately add water if it's too dry. 

Knead on medium-low speed for 5 minutes, set aside to proof.

Punch down, divide in half. 

If only using 1 crust, the other can be wrapped loosely in plastic (it will continue to rise), put in a freezer bag, and frozen.

Roll or stretch out pizza crust over parchment, set aside. 

Original Hummus

15 oz. can of chickpeas, drained (or 2 c. cooked)

2 tbsp. well-stirred tahini

1 lemon, juiced

1/2 tsp. cumin

1/2 tsp. salt

2 tsp. EVOO

Add chickpeas, tahini, lemon juice, cumin, salt and EVOO to a food processor.

Process until very smooth, adding water, tahini or EVOO to thin, about 5 minutes.

Refrigerate until using.

Preheat oven to 425*

Slice zucchini, spray a baking sheet with nonstick spray, add zucchini, season with salt and pepper. 

Place in the oven.

Place pizza pan/baking sheet in oven.

Roll crust out on parchment, pierce the center a few times with a fork.

Drizzle with 1 tsp. EVOO.

Place crust, on parchment, on pizza pan.

Bake for 12-15 minutes, until golden brown and crusty on bottom.

Remove pizza pan with crust as well as zucchini from the oven.

Turn oven off, and broiler on high.

Slather with hummus, top with vegetables, cheese and sprinkle with seasoning.

Place under the boiler for 2-4 minutes, until cheese is melty and vegetables are hot.

Marsala Pasta with Mushrooms and Artichokes

Chicken Marsala was one of my favorite dishes for a long time. After going back to vegetarian a few months ago, I found myself craving it. Not for the chicken though, for the marsala sauce. I do think the pancetta adds immense flavor to the sauce, so I wasn't sure I could make a pasta marsala sauce that would taste as good. 

I also was concerned that a pasta dish with just mushrooms would seem to be missing something. I was searching on Food Network's website and found this Giada recipe. Adding artichokes was a genius move, in my opinion. They add a new texture, flavor, and meaty quality to the dish. I did think the absence of pancetta was noticable, but with the addition of a little more parmesan I thought the dish was great. 

It can easily be altered to add any protein, such as chicken, pork, turkey meatballs or for vegetarians, cannelini beans or tempeh strips. 

Marsala Pasta with Mushrooms and Artichokes

adapted from Giada Laurentiis

1 tbsp. EVOO

1 small yellow onion, minced

2 garlic cloves, minced

1 lb. cremini mushrooms, sliced

Salt and fresh ground black pepper

2/3 c. dry Marsala wine

6 oz. whole wheat pasta (I used Barilla whole wheat shells)

1 15 oz. can quartered artichokes, drained well

1 tsp. fresh thyme leaves (3/4 sprigs)

2 tbsp. half and half

1/2 c. grated Parmesan, separated

Bring a large pot of water to a boil, salt, add pasta and cook to al dente.

Drain and set aside.

Heat a large, deep skillet over medium heat.

Add EVOO, onion, garlic and mushrooms.

Saute for 5-8 minutes, until mushrooms have sweat out liquid and begin to caramelize.

Season with salt and pepper.

Add Marsala, simmer and reduce by half. 

Add artichokes, thyme, and half and half.

Stir well to combine, add cooked pasta and half the cheese, stir well.

Bring to temperature, plate and serve with remaining grated parmesan.

Spinach and Artichoke Penne with Faux Alfredo

A few months ago, I tried to make a healthier version of Fettuccini Alfredo at my sister's request. I used pureed cottage cheese, a technique that I found in the Moosewood Lowfat Favorites cookbook. I thought the pasta was nice, and the cottage cheese was a great substitute. However, after my success with whipped cauliflower, I thought I might try using that as the base for a newer, lighter alfredo. It doesn't pack the same protein punch, but I liked the flavor a bit more.
Now I do realize that this dish is a bit out there, and pureed cauliflower might turn some people off, but luckily flavor of the parmesan really overpowers the cauliflower, so it's hard to tell the cauliflower is even in there.
To round out the dish, I found a can of artichokes in the pantry, so thought I'd add them. Then I was going to prepare a spinach salad, but thought I might just wilt the spinach and add it to the dish to make the ever popular spinach and artichoke combo!

Spinach and Artichoke Penne with Faux Alfredo

1/2 lb. whole wheat penne

1/2 head of cauliflower florets

2 c. vegetable stock

1 lb. fresh, baby spinach

1/4 -1/2 c. milk

1/2 c. parmesan cheese

1 15 oz. can of quartered artichoke hearts

Salt and pepper

Crushed red pepper flake

Bring a large pot of water to a boil, salt and add pasta.

Cook for 10 minutes, or until al dente, drain.

Bring vegetable stock to a boil in a small pot, add cauliflower, cover, turn heat to low and simmer for 10 minutes, until soft.

In a large saute' pan, wilt spinach leaves over medium heat. Drain and set aside.

Add cauliflower to a blender or food processor with most of the parmesan cheese, add 1/4 c. of milk and any remaining vegetable stock. Puree. Add more milk if necessary, season with salt and pepper.

Add pasta, artichokes, cauliflower puree, and spinach to the pasta pot.

Turn over low heat and bring to temperature.

Plate and top with remaining parmesan and a sprinkle of crushed red pepper.

Linguini and Vegetables in Saffron Broth

A few weeks ago at a restaurant in Bloomington I had a dish similar to this. My only compaint was it didn't have enough veggies! The sauce was also a cream sauce, so I took the cream out and left it in the broth. It was a bit slurpy, but absolutely delicious. For the pasta, I tried a 3:1 whole wheat to all purpose, which turned out much better than I anticpated!

Linguini with Vegetables in Saffron Broth

1 c. whole wheat flour

1/3 c. AP flour

2 eggs

8 oz. cremini mushrooms, quartered

2 c. vegetable stock

1/2 tsp. saffron threads (a hefty pinch)

4 c. baby spinach leaves

1 15 oz. can artichoke hearts, halved

1 roasted yellow bell pepper, peeled and sliced

1/2 c. halved cherry tomatoes

1/2 c. crumbled feta

salt and pepper

Follow this guide on how to make fresh pasta with the first 3 ingredients listed

Heat a deep saute' pan over medium heat.
Add 1 tbsp. EVOO and mushrooms.
Sweat for 4-5 minutes, add broth and saffron.
Bring to a simmer.
Add the spinach and wilt into the broth (or to remove a bit of the biterness, saute' in a seperate pan and then add to the broth).
Cook pasta, drain, add to the broth along with peppers and artichokes.
Plate with a slotted spoon, add a splash of broth over top.
Top with cherry tomatoes and feta.

Italian Pasta Salad

I love to bring pasta salads to cookouts. They're so versatile and everyone loves a good pasta salad. I like to put in tons of veggies to really bulk it up. Usually I use some sort of fun pasta shape, or tortellini. I think everyone loves tortellini pasta salad more than regular, and I aim to please!

I like to add the warm tortellini to the onions to take a bit of the bite of raw onion, and the warm tortellini really sucks up the dressing well.

Italian Pasta Salad

2 lbs. fresh or frozen tortellini

1/2 diced red onion

1 english cucumber, diced

1 red bell pepper, diced

1 green bell pepper, diced

1/2 c. chopped sun dried tomatoes

1 15 oz. can artichoke hearts, diced

4 oz. goat cheese, crumbled

dressing:

1/2 c. balsamic vinegar

1/4 c. EVOO

handful of parsley

2 tbsp. fresh oregano leaves

10 fresh basil leaves

salt and pepper

1 tbsp. honey

2 tbsp. grated parmesan cheese

Cook tortellini according to package directions.

Add onion to a large bowl.

Add warm tortellini.

Blend dressing ingredients, pour over tortellini while still warm.

Refrigerate until chilled.

Add diced vegetables, toss, top with goat cheese and gently stir to combine.

Serve chilled.

Greek Pasta Salad

I had Allison over for dinner Saturday night because our husbands were both working. Cooking for Allison is great because she pretty much eats anything. I love cooking for people like that (I know, I'm one of the pain in the neck people who I'd hate cooking for...haha). So anyway, I had some feta in the fridge that I needed to use, and the weather has been so summery, so I went with a pasta salad and turkey burgers. She loves artichokes, and I had some other Greek-ish ingredients on hand, so this pasta salad came together no problem! I wish I had some bell peppers to throw in, but I forgot to get one...

Greek Pasta Salad

Salad:

8 oz. tri color rotini

1/2 english cucumber, diced

10 olives, halved (any variety)

10 sun dried tomatoes, minced

1 15 oz. can quartered artichoke hearts

1/4 red onion, diced

1/2 c. crumbled feta

1 bell pepper, diced

Dressing:

Juice of 1 lemon

1/4 c. red wine vinegar

1 tsp. sugar

1/4 c. EVOO

1 tbsp. minced fresh oregano (1/2 tsp. dried)

Salt and pepper

Cook pasta, drain and rinse with cold water.

Add dressing ingredients to a large bowl, whisk well.

Add all salad ingredients, toss and serve chilled.

A Year Ago: Nepalese - Dal Bhat and Terkari (Lentils with Rice and Curry Vegetables)

Pasta with Lentils and Artichoke

For dinner tonight, I went back to my favorite cookbook, Moosewood Low-Fat Favorites. I haven't had a single thing from that cookbook that I haven't enjoyed! I had a can of artichokes on hand, so I flipped to the index and found this recipes using them. I don't think I've ever seen a dish that combined lentils and pasta, so I was intrigued. As I read the ingredient list, I was surprised at the combination of flavors. I was expecting an Italian style dish with the pasta, tomatoes, artichokes, onions and garlic, but then I got to cumin, corriander, lemon, feta... much different that what I expected!
The overall dish, however, was a HUGE success! Though it's a tomato based sauce, the lentils add a creamy texture. The lemon, corriander and cumin brighten up the dish, but aren't over powering. The feta adds a nice bite, but is also very creamy when warmed. Overall this was a seriously delicious meal and Moosewood did not let me down!
Note - the original recipe uses farfalle, but the only short cut pasta I could find that was both organic and whole wheat was fusilli.
Also, I halved the lentils and pasta amounts, but kept the sauce and veggies the same.

Pasta with Lentils and Artichoke

Moosewood Low-Fat Favorites

1 cup dry red lentils

1 bay leaf

3 cups water

2 cups diced onions

2 large garlic cloves, pressed or minced

2 teaspoons ground cumin

1 teaspoon ground coriander

2 tablespoons lemon juice

2 cups canned tomatoes (I used 1 15 oz. can organic unsalted diced tomatoes)

1 1/2 cups artichoke hearts (I used 1 15 oz. can whole hearts, halved

1/4 teaspoon crushed red pepper

1 pound farfalle

salt and pepper to taste

Garnish with crumbled feta cheese

Combine the water, lentils, and bay leaf, bring to a boil, lower the heat and simmer for 15-20 minutes.

Bring a pot of water to a boil, add salt and pasta. Cook to al dente.

Heat a large saucepan over medium heat.

Add 1 tbsp. EVOO, saute onions until golden, about 5 minutes.

Add the garlic, cumin, and coriander, stir frequently.

Add the lemon juice, tomatoes, artichoke hearts and crushed red pepper and simmer for 10 minutes.

Season with salt and pepper.

Add lentils and pasta to the tomato mixture.

Toss, plate and serve with crumbled feta.

Spinach, Artichoke and Goat Cheese Summer Rolls

For dinner tonight, I was inspired by a recipes I saw on Kelly's blog for Artichoke, Spinach and Goat Cheese Spring Rolls. I loved the east meets west feel of these rolls, different from anything I've ever seen! When I looked at the recipe, I was surprised to see that it still used asian flavors for the dipping sauce and roll contents. I decided to instead make it more of an Italian flavored roll because that was what I was craving. These rolls were delicious, like a salad in a wrap, very innovative and fun!

Spinach, Artichoke and Goat Cheese Summer Rolls

20 rice paper wrappers

1 bag of fresh baby spinach

1 14. oz can articokes, chopped

1/2 red onion, julienne

1 red bell pepper, julienne

1 6 oz. log of organic goat cheese, crumbled

40 basil leaves

Dipping sauce (not pictured):

1 tbsp. dijon mustard

2 tbsp. balsamic vinegar

1 tbsp. honey

1/4 c. EVOO

Salt and pepper

Fresh oregano, minced

Prep all ingredients and set out on a cutting board.

Grease a serving platter with 1 tbsp. EVOO.

Fill a pie plate with warm water.

Dip a rice wrapper into water, soak for 30 seconds.

Pull out, place on a cutting board, add spinach, 2 basil leaves, pepper, artichokes, goat cheese and onion.

Roll up like a burrito, place on the greased serving platter.

Refrigerate until serving.

To make dipping sauce:

Whisk all ingredients in a small dish, taste and adjust seasonings.

A Year Ago: Bolivian Food: Quinoa Torte, Chicken Breasts with Quinoa, Cashew, and Goat Cheese Sauce

Beckon Desire Pizza Copycat - Gorgonzola and Artichoke Pizza with Spinach Pesto

For dinner tonight, I am using the SuperFood artichokes. I had this pizza from Avers a few months ago, and loved it. For some reason, I was craving it last weekend. It's not a complex pizza to make, but the flavors are complex and delicious. It's an interesting combo when you look at the ingredients list, but they're amazing together.

I made my own pizza crust, and I think it's the best I've ever made. I'm guessing because I used no whole wheat flour... which always makes it a bit gummy and off tasting. Instead, I used organic unbleached flour. I made up the crust recipe based on the average recipe.

Overall, a delicious, and pretty healthy pizza!

Beckon Desire Pizza

or Gorgonzola and Artichoke Pizza with Spinach Pesto

1 recipe pizza crust, recipe below

1 recipe spinach pesto, recipe below

1/2 red onion, thinly sliced

1 can artichoke hearts, sliced

4 oz. creamy gorgonzola wedge, crumbled

(don't use pre crumbled, go for a soft, melty gorgonzola)

1 tsp. Penzey's pizza seasoning

crust:

1 c. warm water

1 packet dry active yeast

1 tbsp. honey

1/2 tsp. salt

2 c. organic unbleached flour

spinach pesto:

3 c. packed spinach leaves

zest and juice of 1 lemon

1 garlic clove, crushed

1 tbsp EVOO

salt and pepper

Add water, yeast and honey to a stand mixer bowl. Proof yeast 10 minutes.

Add flour and salt, turn mixer on low (with dough hook).

Mix for 5 minutes.

Pick up dough ball, it should be slightly sticky.

Spray the bowl with nonstick spray, place dough ball back in, cover with saran wrap.

Proof for 1 hour, punch down, proof for another hour.

Preheat oven to 425 degrees.

Press dough into a pizza pan.

Bake for 7 minutes.

While crusts bakes, prepare other ingredients.

Add all pesto ingredients to a food processor and pulse until it becomes a paste.

Slice onion and artichokes.

Take pizza crust out, slather with pesto, top with artichokes, onions, and crumbled gorgonzola.

Sprinkle with pizza seasoning.

Bake for another 10 minutes.

If the pesto is a bit soupy and the cheese isn't completely melted, broil for 2-3 minutes.

Remove from the oven, cool for 5 minutes, then slice.

A Year Ago: Spinach, Mushroom and Cheddar Quesadillas & Sweet Potato and Black Bean Soup

Artichoke and Goat Cheese Lasagna / Christmas Lasagna

For Christmas, I decided to make the ladies I work with in the Accounting Department each a lasagna. They are all so busy with kids and their activities, I felt like it would be super appreciated, and it was! I made them a basic lasagna with meat sauce and ricotta.

Since I was already making 4 lasagnas, I figured why not make 5 and make one for JJ and I for dinner. Since I knew we'd be out of town and would not be able to eat the whole thing, I invited over our friends Allison and Will. I love to add veggies to my lasagna, or different twists, so I made it with artichokes (Allison's favorite) and goat cheese mixed in with the ricotta. It was delicious!

So if you're giving a lasgana away, or seving a big group, plain ricotta might be the way to go, but if you're a little adventerous and want a new twist on lasagna, try out the artichoke lasagna!

Artichoke and Goat Cheese Lasagna

Meat Sauce, for 5 trays of lasagna, made in 2 pots:

2 lbs. ground beef

4 tbsp. EVOO

4 large onions, minced

10 cloves of garlic, minced

4 tbsp. Penzey's Italian herb seasoning

2 15. oz. cans Italian style tomato paste

4 15 oz. cans Tomato sauce

1 168 oz. cans crushed tomatoes from Sam's club (or sub 12 28 oz. cans)

Salt and pepper

1 tsp. crushed Red Pepper flake

1 tbsp. fennel seeds

Heat skillet to medium, add olive oil and beef (1 lb. in each pot). Brown and crumble. Drain if necessary. Add onions and garlic. Sautee for about 5 minutes, until softened. Add seasoning, salt and pepper, tomato paste, sauce and crushed tomatoes. Cover and simmer until ready to use.

Ricotta Mixture (Makes 4 lasagnas)

2 16. oz. tubs whole milk ricotta

2 16. oz. tubs part skim ricotta

2 c. shredded mozzarella cheese

1/2 c. shredded parmesan cheese

2 eggs, beaten

salt and pepper

Whisk eggs, fold in all other ingredients. Set in the fridge until ready to use.

Goat Cheese and Artichoke Filling (For a single lasagna):

1 8 oz. tub part skim ricotta

1 6 oz. log herbed goat cheese

1 egg, beaten

salt and pepper

1 can quartered artichoke hearts, lightly chopped

Other Ingredients for 5 lasagnas:

8 c. shredded Mozzarella mixed with 1 c. shredded parmesan

5 boxes lasagna noodles (I used whole wheat)

Bring a large pot of boiling water to a boil. Heavily salt and drizzle in 1/4 c. EVOO

Add lasagna noodles, cook for 8 minutes, until very al dente.

Meanwhile, lay out pans, coat bottom with a layer of sauce.

Using tongs, pull out noodles and place on a cookie sheet, drop in more noodles - Don't drain water!!!

Lay noodles in the pan. Use a cookie scoop and plop ricotta into noodles, sprinkle with cheese, top with sauce.

Repeat layers 3 more times.

When you're at the top layer, Top with just sauce and then cheese.

Bake at 350 for an hour covered with foil, or refrigerate or freeze.

- Your co-workers will LOVE you! -

*Note, you might want to have an extra bag/block of cheese, and some extra ricotta on hand in case you don't portion out the lasagnas well and you run out - I could have used a little more cheese for topping, oh well!

Olive Bar Sub

When our Kroger finally finished it's renovation and expansion, they put in an amazing olive bar with many varities of olives, as well as fresh mozzarella, feta, sun dried tomatoes, artichokes, marinated mushrooms, roasted peppers, hummus', pestos, and cold salads. I had a frozen loaf of bread, and JJ requested subs. I decided to basically just fill a container with the olive bar's contents and throw it all on the sub. I had him run to the deli counter and get some pancetta, and a big bag of spinach, and we were all set.
These subs are so full of veggies, and so delicious!

Olive Bar Subs

1 8” loaf of sub bread, baked, halved and hollowed out

¼ cup pesto or olive tapenade

1/2 c. marinated artichokes

1/4 c. marinated sun dried tomatoes

2 roasted red peppers

1/4 c. chopped assorted olives

2 cups fresh spinach leaves, wilted

1/4 c. crumbled feta cheese

1/2 c. bruschetta mixture (roma tomatoes, basil and red onion)

4 slices pancetta, pan fried to a crisp

Basil Pesto
2 cups basil leaves
1 garlic clove
1/4 cup pine nuts
1/4 cup parmesean cheese
salt and pepper
1/4 cup olive oil

Add first 5 ingredients to a food processor or blender, pulse until chopped small, turn on and stream in olive oil until it reaches desired consistency. I like mine thicker and less oily, sometimes use half chicken stock, half EVOO.

Preheat broiler in oven.

Place bread on a sheet pan. Spread pesto evenly on top and bottom of bread.

Add a layer of spinach, artichoke hearts, sun dried tomatoes, olives, pancetta and cheese on one side, and red peppers and more cheese on the other.

Place sub under the broiler until cheese is melted and slightly golden, about 2 minutes.

Top with the bruschetta mixture and close sub.

Simple Summer Dinner

About 2 weeks ago, I was at Sam’s Club and found giant clamshells of heirloom tomatoes. I already had my menu for the week planned, so I didn’t buy them, but put them on next week’s menu. Well, I went to Sam’s over the weekend to get them, and they were out! I tried a few other places, and no one had them, so I had to get regular tomatoes on the vine, but they’re smaller and sweeter. This Panzanella salad is a mixture of a few different ones I’ve seen made, catered to my personal tastes.
I wanted to make a small side with some protein. I was browsing through a few magazines and saw bacon wrapped asparagus. To keep with my Italian theme, I decided to sub prosciutto for the bacon. I hope you enjoy this light, delicious, easy and fresh meal.

Panzanella and Prosciutto wrapped Asparagus

1 loaf of slightly old bread, cubed (4 cups)
2 cups of tomatoes, chunked
1 can of artichoke hearts, quartered
1 heaping scoop of olive tapenade
2 cloves garlic, minced
2 tbsp. butter
Dressing:
1 tbsp. Dijon mustard
¼ c. red wine vinegar
¼ c. EVOO
Salt and pepper
Minced herbs, such as basil, parsley, and tarragon


Preheat oven to 400 degrees.
Heat butter in a skillet over medium-low, add garlic and sauté for a few minutes until soft. Add bread cubes, salt and pepper. Toss to coat. Spread on a baking sheet and bake for 10 minutes.
Cut tomatoes in half, squeeze out seeds, and chop. Add to a bowl. Add artichokes and tapenade. Mix to combine. Add all dressing ingredients in a bowl and whisk together.
Add cooled bread to bowl, toss with tomatoes and add dressing, toss to combine. Serve at room temperature, refrigerate leftovers, it gets better as it sits!

1 lb. asparagus spears, trimmed
Prosciutto, sliced thin
Blanch asparagus for 2 minutes, remove from water and shock in an ice bath.

Wrap bundles of asparagus, or one at a time, in slices of prosciutto. Season with salt and pepper, bake at 400 for 5 minutes.

(I put it in this bowl just for you, Katie!)