Tuesday, May 25

Chickpea Salad

The perfect summer side dish!

2 cans of chickpeas (garbanzo beans--they are exactly the same thing)
1 small can of corn
1/2 fresh jalapeno diced small
1/2 orange pepper diced
1/2 yellow pepper diced
1/2 cup roughly chopped cilantro
1/2 small red onion, finely diced
juice of one lime
olive oil
salt & pepper to taste

Rinse chickpeas under cold running water. Toss all ingredients in a large bowl. Drizzle with about 2 tbsp olive oil and sprinkle with salt and pepper to taste. Allow to sit in the refrigerator for about 20 minutes, toss and serve!

Monday, May 24

Summer Squash Pizza with Shrimp and Goat Cheese

I've been on a Goat Cheese kick lately (obviously).  This is a quick, easy, delicious pizza.

Makes one 10-inch pizza

6 oz whole wheat pizza dough
1 tbsp olive oil
1 medium garlic clove, pressed
1/4 tsp crushed red pepper
2 shallots, thinly sliced
1/3 cup shreaded mozzarella
1 tsp fresh savory, chopped
1/2 small zuchinni, thinly sliced
1/2 small yellow squash, thinly sliced
3 mushrooms, thinly sliced
2 oz fresh goat cheese, crumbled
1/4 shrimp, peeled, and patted dry
Salt and Pepper

Preheat oven to 450.  In a small bowl, combine olive oil and pressed garlic, and allow to sit.  Spray baking sheet lightly with oil.  Dust dough with flour and press or roll to your desired thickness.

Rub garlic oil over rolled dough, leaving 1/2 an inch of crust.  Sprinkle generously with salt and pepper.  Scatter shallots and top with mozzarella and savory.  Arrange squash and zucchini in a single layer, then top with mushrooms and goat cheese.  Finally, add shrimp evenly to the top and put in the oven.  Bake for 18 - 22 minutes, allow to rest for 10 minutes before slicing.

Saturday, May 8

Veggie Pasta with Goat Cheese

This is one of mine and Ryan's favorite weekday dinners.  Its easy, healthy, and filling.

Serves 2-3

1 Large Shallot - thinly sliced
1 Medium Red Bell Pepper - diced
1 Medium Yellow Squash - thick sliced, quartering the larger slices
1 Medium Zucchini - thick sliced
1/2 Package Baby Bella Mushrooms - quartered
1 Bunch of Spinach (do not use baby spinach) - washed and torn into large pieces
2-3oz Fresh Crumbled Goat Cheese (I like to use herbed Goat Cheese but plain is good too)
Dried Red Pepper
Kosher Salt
Fresh Cracked Pepper
Olive Oil
Whole Wheat Pasta (enough for 2 - 3)
Fresh grated Parmesan (optional)

Prep all the veggies as detailed above.  Start water boiling for pasta.  In a large saute pan with a lid, heat 1 tbsp of olive oil over medium heat.  Add shallots and saute until golden.  Add red bell pepper, and season with salt, pepper, and red pepper flakes.  Sautee until red bell pepper starts to soften.  Add squash and zucchini and saute until they start to soften - if they start to brown add a bit more olive oil to the dish.  Add mushrooms and saute until soft, then add spinach.  Cover with lid and lower heat to medium-low.

By now your water should be boiling, so add your wheat pasta to cook.  When finished, drain and divide into large shallow bowls.  By now spinach should be wilted so stir the veggie mix and season to taste with additional salt/pepper if needed.  Top pasta in bowls with crumbled goat cheese, and then top with veggie mix.  Serve with fresh grated Parmesan cheese.

Ryan and I have also used shrimp in this dish on occasion which is a nice additon.

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