Browsing Tag


Goat Cheese Polenta with Basil Almond Pesto & Pan Fried Chickpeas [For one]

August 21, 2013


Wyatt is off at a Black Sabbath concert tonight . No, I’m not sure why – he’s not a 60 year old fan or a metal head of any kinds [but this is beside the point]. The point is that I’m here alone tonight. I decide to have a sort of girl’s night…with myself. Yoga, red wine, and a chick flick (Bridesmaid to be exact…hey, don’t judge! Everyone ALWAYS references it and I have no idea what they are ever talking about). This is a special treat because I’m usually get suckered into alien, death-centric, action flicks and a case of beer.

This also meant I was on my own for dinner this evening. Any normal American would have probably just got chinese take-out but I was excited by the thought of not having to worry about another person’s needs / preferences. Both polenta and chickpeas are two things Wyatt isn’t really that crazy about – and I totally disagree. I personally don’t think there could ever be anything wrong with a big bowl of corn creaminess that takes on the subtle flavor of whatever cheese you decide to melt into it. And as for chickpeas – give me them anyway you’d like: blended, roasted, sautéed, or panfried.

Needless to say, I’ve settled in for the night with this big polenta bowl and my boxer dog, Tuko. If you need us – we’ll be over here watching some girls relieve themselves in wedding dresses because of some bad Mexican food they ate (gross! Sorry, Bridesmaid reference?)

When pan frying the chickpeas, make sure you use just a big enough skillet so that they can lay evenly in one layer but not so big that you have to use half your bottle of oil. And as for the pesto, I’ve been into using kale (since it grows like wildflowers in my garden) but went with basil on this one since it’s finally basil season – feel free to use whatever leafy green you have on hand!




Goat Cheese Polenta with Basil Almond Pesto & Pan Fried Chickpeas

  • 1 cup dried polenta
  • 4 cups water
  • 1 ounces goat cheese (or more if you are like me)


  • 1/2 cup raw almonds
  • 3 garlic cloves
  • 1 1/2 cups fresh basil
  • 1/4 cup parmesan
  • 1/2 cup olive oil
  • salt / pepper


  • 2 cups cooked chickpeas (from a can or from dried)
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • salt / pepper
  • oil (I used olive but you could use vegetable as well)

In a food processor or very powerful blender, combine all the pesto ingredients and blend until a smooth paste forms. Add more olive oil if needed to reach your desired consistency. Set aside.

In a saucepan, bring 4 cups of water to a boil. Add polenta and lower heat to medium low. Whisk continuously until the polenta has become thick enough that it won’t stick to the bottom. After fifteen minutes of simmering, stir in the cheese and remove from heat. Cover to keep warm and set aside.

In a large cast iron skillet, heat a thin layer of oil over medium. Add chickpeas, cumin, chili powder, salt, and pepper. Sauté for ten to fifteen minutes or until golden brown. Remove from pan with a slotted spoon and place on a paper towel lined tray. Let sit for a few minutes to crisp up.

Mix the polenta, chickpeas, and pesto all together and enjoy!


Pacific Coast Exploring – Part 2 (Oregon)

July 31, 2013

…And here is Part 2 of our coastal exploration (check out Part 1 here). These pictures are mostly all taken in Oregon and on the way to Portland. I wish wish wish wish wish I had an excuse to move to Portland – I would be so close to the ocean, mountains, Redwoods, waterfalls, rivers, drip coffee, blueberry bourbon basil donuts (Yup – that’s right. Thank you, Blue Star), and so many other things.


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Mini Strawberry Chocolate Tart with Whipped Goat Cheese & Basil Micro Greens

May 19, 2013


Let’s talk about micro greens. Do you eat them? Do you grow them? To be perfectly honest, I had not had much experience with them before this spring. After planting my two gardens, I was still left with tons of seeds until I rememberd an article my Grandma sent me a few months back about using extra seeds to make micro greens. The process is simple and only takes between 7 and 14 days to grow. So while you are sitting around waiting for those tomato plants to produce fruit three months down the road, you could have already harvested six rounds of micro greens!



For this recipe, I used basil micro greens which complimented the strawberries wonderfully. It tasted like summer in every bite. I’ve found the basil micro greens to be the most flavorful so far but the swiss chard is the prettiest. With tiny strips of pink, yellow, and red…it’s hard to resist not topping everything with them. If you are into the idea of making your own micro greens, check out Claire’s post on it here or hop on over to Organic Gardening for their step by step tutorial.


Also, on the topic of new things, I was at the farmer’s market earlier today and my friend mentioned how her boyfriend eats the strawberries with the stems on. I immediately asked if she had told me he wasn’t supposed to do that and she laughed. She then went on to tell me that although it’s not standard, it’s in fact totally okay to eat the stems and that she has no right telling him not to do it. I didn’t believe her. After much research (aka – hopping on my iPhone), I discovered that I was completely wrong.  MIND BLOWN. AND…this was a game changer! I loved sliced strawberries but they are so much more beautiful whole. Hence the reason i kept them whole in this recipe…you can totally dig into the ENTIRE strawberry. BUT, if that is too weird for you (it’s okay, I totally understand) then feel free to chop the strawberries into thin slices or chunks.

If you’d like to just make one regular pie size version instead of two miniature, just double the recipe below.


Continue Reading…

Lentil Meatball Subs

March 22, 2013

Lentil Meatball Subs


Lentils are known for being a good source of protein, increasing energy, helping with digestion, maintaining good cholesterol, and so many other important dietary needs. So, of course, these inciting benefits make me want to cram as much lentil’s into my diet as possible. Although I enjoy a big bowl of Lentil soup now and then, my palette often longs for some variety. So I’m on a new hunt to conquer more lentil recipes without taking the easy way out and making soup. This recipe was my first attempt on this new journey. And damn – it is delicious!

I made a sub out of these with delicious meatballs but I don’t plan on stopping there. With the leftovers there are talks of spaghetti and ‘meatballs’ or ‘mostacholi’ bakes. Also, I cannot wait to make these again in appetizer form and serve them on cute little sticks with a Sweet Pepper Aoili or a cilantro dipping sauce. The options are endless with these little balls!

These do take a little time because there are several rounds of cooling processes but it’s totally worth it. And these freeze super well! The recipe below easily feeds 4-6 so if there are only 2 of you then I’d suggest freezing the rest for an easy spaghetti weeknight meal.


 Lentil Meatball Subs


Lentil Meatball Subs

Adapted from The New York Time’s Wellness Blog

For the meatballs:

  • 2 cups lentils
  • 1/4 cup olive oil
  • 1 onion, diced
  • 3 carrots, chopped
  • 2 celery sticks, chopped
  • 2 garlic cloves, minced
  • 2 Tablespoon fresh thyme
  • 3 Tablespoons tomato paste
  • 8 ounces button mushrooms, cleaned and sliced
  • 3 eggs
  • 1/2 cup Parmesan cheese
  • 3/4 cup breadcrumbs


For the subs:

  • Tomato Sauce (I used my homemade sauce)
  • Baguette
  • Gouda Cheese (fresh mozzarella would be wonderful too)
  • Fresh basil or oregano, for garnish


Place the lentils in a saucepan with 8 cups of water. Let the water come to a boil and then reduce to a simmer. Simmer for 30 minutes or until the lentils are soft but not falling apart. Remove from heat and drain. Let cool.

In a large saucepan, heat the olive oil over medium. Add the onions, carrots, and celery and let cook for about ten minutes (or until they begin to brown). Next, add in the garlic, thyme, and a little bit of salt. Let cook for another minutes. Add tomato paste and stir for three minutes. Then add in the mushroom and continue to cook until most of the liquid has been absorbed (about 15 minutes). Remove from heat and let cool.

Combine the cooled lentils with the cooked vegetable and add the Parmesan, eggs, and breadcrumbs. Refrigerate for 15 minutes.

Preheat oven to 400 degrees and grease a 13×9 inch pan. Using clean hands, roll the mixture into golf ball size (smaller if you want to use them as appetizers) balls and place on greased baking sheet. Continue with the rest of the batter.

Bake for 30 minutes or until the meatballs start to brown on top.

To assemble: Take two pieces of baguette and slice them down the middle (but leave a little piece at the bottom still attached). Press the baguette open and stick slices of Gouda on each bottom followed by meatballs and sauce. Stick under the broiler for a minute or until the cheese has melted. Top with fresh basil or oregano and server fresh!

I served mine with Parmesan Thyme Sweet Potatoes and it was fantastic!


Blueberry Basil Peach Fizz

March 13, 2013


And here is the cocktail recipe I promised to go along with the Basil Blueberry Infused vodka. It’s simple with the shining ingredients being the garnish. But that’s the way I like my cocktails. Feel free to smash the blueberries a little bit if you like a little chunk in your drink. This drink will probably be even better in a few months when berries start to become in season. I should have waited…but I’m impatient. Ah well.

Also. The whole peach and blueberry combination is my all time favorite. Try it with a Cobbler Cake or in this cocktail. It’s delicious. Heck, it may even replace your favorite strawberries and banana. Or mango and orange. It’s pretty amazing. You won’t be disappointed.



Blueberry Basil Peach Fizz

  • 1 ounce blueberry basil infused vodka
  • 1 cup soda water (more or less depending on how strong you like your cocktail)
  • 2 basil leaves
  • small handful blueberries
  • 1 slice of a peach
  • Ice




Fill a cocktail glass with ice. Then pour 1 ounce of infused vodka and soda water over it. Top with blueberries and basil leaves. Stick peach slice on rim of glass. Enjoy!





Basil Blueberry Infused Vodka

March 10, 2013



This is less of a recipe and more of a kitchen experiment. It involves letting vodka absorb the flavors for up to a weeks time. And involves sip tasting everyday. And adjusting the ingredients throughout the week. It involves playing with flavor combinations and getting use to what ingredients absorb into the alcohol quicker than others. It involves patients and curiosity. And, of course, a love for cocktail mixing.

The fascination with mixing my own cocktails started last summer with simple syrups. A simple syrup is, as stated in its name, ridiculously simple to “simmer” up. But you know what else I discovered is as simple to make? Rosemary simple syrup. Blueberry simple syrup. Cranberry simple syrup. The options are literally endless.

So after I had mastered the simple syrup, I was ready to move onto more DIY ways to make my own cocktails unique. I tampered with the idea of making my own bitters (after reading articles such as this one and several books from the library) but the ingredients were obscure and I never did get around to ordering the supplies (one day!).

And after many months of my cocktail making desires being dormant, I stumbled upon infused alcohol. I was out at dive bar where our friend was playing a show and noticed a bunch of jars behind the bar filled with fruits, herbs, and flowers. I questioned the bartender who was reluctant to give me too many details (perhaps he thought I was a spy from their competing bar next door) but what I did get out was that they were filled with alcohol and being infused for the next 4 days. In my slightly tipsy state, immediately upon returning home, I questioned google  about what could have possibly been going on in those jars and how I could try it out. I came to the conclusion that they were making infused alcohols and couldn’t wait to try it myself.

This is the first of two I’ve tested. I also have a ginger blood orange rum that still needs another day or two (more on that in the coming days – hopefully). I have a delicious cocktail recipe I served with this vodka but you’ll have to wait for that. Can’t give you guys too much in one post!

Make sure to experiment with your own flavor profiles! Try light colored alcohols to absorb the flavors quicker and think of your favorite herb , spices, and fruit combinations. If the first round doesn’t work out, don’t give up. Experimenting is all about playing around and it may take a few times to get to a flavor you are proud of. The infused alcohol will take anywhere from a few days to a week – all herbs and fruits release flavors at different amounts of time so be patient and sample your alcohol often.



Basil Blueberry Infused Vodka

  • 1 pint blueberries, rinsed
  • handful of basil
  • 1 cup vodka

Transfer 1/2 the blueberries to sealable jar or container. Slightly smash them open so the flavors can be released. Muddle the basil leaves with a mortar and pestle (or use your hands to rip the leaves apart). Place in jar with the blueberries and add vodka. Seal jar and stick in the fridge for up to a week. Check daily and add more blueberries or basil depending on the desired flavor. [I ended up adding the entire pint of blueberries by the time the week was over but didn't add anymore basil].


Strain using a small mesh strainer or coffee filter. Serve in cocktails or by itself.




Song of the day:

Basics: Homemade Tomato Sauce

March 7, 2013




I’m not going to lie to you. It’s the last leg of winter and I am feeling as uninspired by food as is heavenly possible. I’m over root vegetables. And citrus cakes. And winter squash curry. At first, I was pretty bummed out by this realization. But in retrospect – it happens and it’s a good learning experience to look for inspiration in more than just pretty produce and cleverly flavored recipe combinations.

So, I am taking this lull as an opportunity to hone in on basics in the kitchen. If you’ve ever owned a food blog then you’ve probably noticed that there are certain standards that are expected of you. You’ve probably been at a gathering or in a kitchen with someone while they were cooking and everyone turned to you for advice. “Oh! Shelly owns a food blog – ask her!”. I mean, yes, I have an unhealthy obsession with food but that does not make me the best cook in the kitchen. Heck. The whole reason I started this blog was to push me to become a better cook.

Sometimes the goals off VV can get lost in the trends of fun flavor pairings and exotic ingredients. So, as mentioned, this is my opportunity to hone in on basics ranging from nut butter to standardizing a soup recipe to making pasta sauce. The Kitchn recently posted a few articles about recipes you should know by heart. Do you have a basic pizza dough recipe you always turn to? Or minestrone recipe? Or a mindless recipe work that you can just whip up without having to read through 3 pages full of instructions? Knowing a few recipes and basic kitchen skills will help you to be confident next time everyone turns to you in the kitchen.

Often times we get so used to the convenience of buying things at the store that we forget about how simple they really are. I was reminded of this when making vegetable stock and again with this pasta sauce. Did you know you can make your own pasta sauce in about the same amount of time it will take to boil that big pot of water and cook your pasta? Crazy! And you can probably make it with ingredients right from your pantry.

So, instead of tackling that daunting step-by-step on how to make your next elaborate meal…why don’t you take an evening to perfect your own tomato sauce recipe that can be replicated over and over again?



[Oh and side note. I’ve also been taking this time to do a little clean up around VV. I’ve put some energy into giving VV’s Facebook Page a small makeover and started re-doing my ‘Recipe’ page [which is a loooong ongoing process]. If your into random recipe suggestions, links to weird / funny / encouraging articles, and the occasional puppy pic – then head on over to Facebook and like VV. Okay, that was my oooonly and last plug-in for the day. But…to be fair, I don’t have any annoying advertisements flashing all over my pages so a quick suggestion won’t ruin it. Maybe? Hopefully? Please, don’t leave!.]

Basic Tomato Sauce

  •  1 16 ounce can of whole tomatoes
  • 2 garlic cloves, minced
  • Italian herbs (basil, oregano, thyme – dried or fresh)
  • 1 Tablespoon olive oil
  • 1 onion, diced
  • red wine , optional




Step one: Chop and prepare your veggies / herbs.




Step 2: Heat olive oil in a skillet over medium. Add onions and saute until translucent (about five minutes). Add garlic and saute for another minute.




Step 3: Add wine (if using) and turn heat up to high. Let the wine simmer until almost all the liquid is evaporated. Next, add in the tomatoes and use your [clean hands] to break apart the tomatoes (I like my sauce chunky but it all depends on personal preference). Let simmer under the sauce is thick and has reached your desired consistency.

Serve over pasta, ravioli, gnocci, or on homemade pizza!


tomato sauce



September 19, 2012

Okay, so I feel a bit behind the times posting a {gasp} tomato-themed recipe while the rest of the blog sphere is bustling with pumpkin flavored baked goods and spiced ciders. I guess this probably tells a lot about my character. I spent all summer dragging my feet and then the crisp, fall-feeling air kicked in last week was a slap in the face. It was a reminder that there are still plenty of summer produce recipes I wanted to conquer. So…here we are…scrambling at the last minute trying to fit every last possible heirloom tomato, sliver of basil, and piece of zucchini bread into my diet before the first frost comes. And thus, I am asking you to stick with me…give me THIS week (and maybe weekend) to get summer out of my system and I promise I will start fresh next week with pumpkin infused everything. Cool? Cool.

Anyhow, the main reason I probably took so long to make these recipe was coming to terms with using my day old bread in a salad. Don’t get me wrong….I loooove salads but old bread is meant for french toast. Everyone knows that! And the struggle between making a salad and french toast…was well not really a struggle for most of the summer. Sorry arugula but cinnamon and butter win every time. Well…every time up until now. After making this last week, I wish I had been more open to sharing my stale bread all summer long…maybe stocking up on twice as much bread to distribute evenly between sweet and savory. We could have come to some compromise had I known this was going to be pretty much the best salad ever to exist.

This recipe reminds me of a salad form of bruschetta (probably for good reason…you smart smart Italian chefs!). This is a huge relief for me because I LOVE the flavors of bruschetta but am not allowed to make it myself. I can’t make it myself because my old roommate and very very good friend makes the best bruschetta ever to exist. And this is probably due to the fact that she lived in Italy for a short period (and Belgium and South Africa and Jordan…sheesh, putting my cultural experiences to shame). Sooo… it’s awesome having a friend who can make pretty much the best summer dish ever but it means that my attempts are just pointless. And thus, this is a great alternative to trying to get my bruschetta fix without having to actually compete with Ella’s bruschetta.



  • 1/2 loaf of old bread, sliced into 1 inch cubes
  • 2 Tablespoons olive oil
  • 1 teaspoon salt
  • 1 pepper, cut into 1 inch cubes
  • 1/2 cucumber, cut into 1 inch cubes
  • 1/2 red onion, cut into 1 inch cubes and soaked in cold water for 10 minutes
  • 2 medium tomatoes, cored and chopped
  • 1 Tablespoon capers
  • 1/3 cup basil, roughly chopped



  • 1 garlic clove, minced
  • 1 teaspoon dijon mustard
  • 3 Tablespoons balsamic vinegar
  • 1/4 cup olive oil
  • salt/pepper, to taste


To make the dressing: whisk all the ingredient together in a small bowl and set aside.

Heat a tablespoon of olive oil in a skillet over medium. Add the bread and toss until it is completely coated. Saute until browned and crispy on all sides. Add salt and toss to coat. Remove from heat.

In a large salad bowl, combine the pepper, onion, cucumber, tomatoes, capers, and toasted bread. Fold in the capers and salad dressing right before serving.

Munch down.

How easy was that?


Moody Monday // Basil Salt

September 17, 2012

Hello, Gloomy Monday. The overcast and rain made it particularly hard to get out of bed this morning but this picture from camping next weekend managed to brighten my mood. So…here I am… currently moving pretty [very slowly] into my week. Ah, oh well.

Did everyone have a good weekend? I hope so! Mine was spent with family, at the farmer’s market, cooking yummy food, plant shopping and doing yoga. I picked up some delicious looking butternut squash (helllooooo, Fall!) and some sweet corn (before it’s too late!)…ah, I love this “in-between” part of the season where summer vegetables are still around but fall produce is also popping up.

However, now it’s back to business! I’ve spent a good portion of today looking at website designers and am feeling very frustrated. It’s like looking for the perfect home to move into! There are endless options but I can’t seem to find the right designer/company that fits both my style and my budget. And so the search continues….



And to continue our discussion from last week’s Moody Monday, let’s talk about another way to preserve basil! Come on, I know you all have pots upon pots full of basil blooming in your backyard right now and we all know they will be gone as soon as that first [unexpected] frost hits. So pick as much as you can and let’s bake some basil salt! [or preserve some pesto like we did last week!]

Who needs plain old basic salt when you can make your own flavored salt? Basil salt is a fun way to retain the flavors of summer all year long. In the summer, sprinkle it on top of a [cucumber/cream cheese] sandwich or enjoy with fresh tomatoes and mozzarella. In the winter, enjoy with an Italian-inspired pasta dishes or even on top of your morning pile of eggs and hash browns.

Oh and did I mention that the subtle mint tint the basil gives the salt is absolutely beautiful? Yup, not lying.

Basil Salt

  • 1/2 cup basil leaves
  • 1/2 cup coarse salt

Preheat oven to 225 degrees.

Pulse everything in a food processor until incorporated and finely ground. On a parchment lined baking sheet, spread out the salt so that it’s in a single layer.

Bake for 30-40 minutes and stir halfway through the cooking process.

Enjoy sprinkled on everything!

Moody Monday: Lake Michigan Bound // Preserving Pesto

September 10, 2012

Hey all! Hope everyone had a fantastic weekend! You may be seeing me post less and less ‘Moody Monday’ posts as we move forward because I’ve been trying to incorporate more day-to-day things into regular posts. This means that a regrouping at the beginning of the week is starting to feel a bit unnecessary. But either way, I do enjoy posting about my weekend so today I am going to!

Wyatt and I ended up taking our spontaneous road trip up to Lake Michigan and went camping for the weekend. It was a much needed adventure! We were so back and forth on going because we have been so busy lately that taking the weekend away from our house just did not seem like it was be a de-stresser. Instead, I felt like I should probably stay home and that I would find relief in cleaning up around the house, being lazy with some tea and a magazine, and watching movies with my boyfriend. However, these are things I’ve been doing for the past month so making myself get out of my comfort zone was a perfect change of pace. There is something about listening to the waves crash along the shore and gazing out into endless water that is so soothing. The perfect cure to a stressful month!

I am so glad we took this trip because it may be our last camping trip of the season. And the weather was cool which meant all weekend long flannel wearing and crisp evenings by the fire. Helllloooooo, Fall!

Oh…and here are a few pictures from the weekend!


Anyhow, shifting gears…am I the only one who seems to have mounds and mounds of basil taking over my backyard? Well, I’m guessing not and although I currently loathe the flavor of basil because it has been in pretty much every dish I’ve made for the past 3 months… I know come February I will be missing summer bounty like woahh. So, in attempt to spare my future self of the winter blues, I whipped up some pesto and froze it in ice cube trays for the cooling months ahead.

These cubes will be perfect come winter when you want to add a bit of pesto to stews, pasta, or pretty much anything that comes to mind! Just remember to top the cubes with olive oil because it will prevent the pesto from getting freezer burnt. Also, I omitted the Parmesan so that my pesto will be more versatile but feel free to play around with it! And lastly, feel free to double or triple this batch if you have a ton ton ton of basil on hand.

Preserving Pesto in Ice Trays

  • 4 cups basil
  • 2/3 cup nuts of choice (I used cashews that were soaked but feel free to experiment)
  • 1/2 cup + 1 Tablespoon olive oil
  • Ice tray

In a food processor or blender, pulse the basil, nuts, and 1/2 cup olive oil together until a thick pesto has formed. Pour evenly into an ice tray. Drizzle the extra tablespoon of olive on top of the prepared pesto. Stick in the freezer overnight and then transfer to an airtight bag. Store in the freezer for up to 6 month.

Caprese Breakfast // Recipe Inspiration from Dishes Undressed

September 6, 2012

And now it’s time for part 2 of the collaboration that I am doing with Angie from Dishes Undressed. She has been inspiring such fun and fresh recipes that I would have not stumbled upon otherwise. I love stepping outside of my comfort zone to try new things in the kitchen!

This recipe was basically meant for me. We started out this spring with massive ambitions for our garden. We planted lavender, cucumber, peppers, tomatoes, oregano, basil, mint, corn, rosemary, and spinach. But between the extensive heat wave that was July, moving into a new home halfway through the summer, and Tuko’s digging habits…we pretty much ended up with basil and tomatoes. Ah well, better luck next year.

With that being said…I love the flavor combination of tomato and basil so when she sent me this recipe, I knew I was going to love it. Using fresh herbs and vegetables from the backyard make the meal even more satisfying.

I tweaked it a bit from the original recipe that Angie sent. She originally had it set up as an appetizer but it was the only one eating so I figured I would make it into a meal for one and throw everything onto a piece of delicious, crusty bread.

This is one of those recipes that you can tweak to your liking…if you love tomatoes then put extra tomato and not so much cheese or vice versa. I’m not going to give amounts so you can totally take charge and make this recipe your own.


Caprese Sandwich

  • 1 piece of crusty bread (I used a slice of whole wheat from a local bakery)
  • Cream cheese
  • tomato, sliced
  • basil, sliced
  • Fresh mozzarella, thickly sliced
  • balsamic vinegar + olive oil (mix equal parts together to make sauce)
  • Salt/Pepper, to taste


Toast the bread to your liking. Spread cream cheese and then top with tomatoes, mozzarella, and basil. Drizzle with balsamic/oil mixture and salt/pepper.

Enjoy in the morning with a cup of tea or as an afternoon snack.


Make sure to check out Angie’s mouth watering blog and expect more delicious recipes to come soon from this collaboration!


Savory Vegetable Cobbler

August 7, 2012

CSA Box this week! So excited that we got one since last week’s had to be cancelled because of the drought.

I have been starting to feel summer winding down in my mind so I sorted through and made a list of all the recipes I MUST complete before the fresh produce goes out of season. This was number 1 on my list. It was something that I had made last summer and as soon as I ran across the scribbled recipe in my notebook, I started craving it. The best part too is that you can totally substitute whatever veggies you have on hand and this will help get rid of the huge basil plant infestation that is starting to take over your garden!

Also, I totally realize that making something that is usually sweet into a savory dish may sound weird. But it’s amazing! I have a delicious savory french toast recipes that I will be making in the next couple of weeks to re-enforce this statement. And I am really sorry to whoever invented this idea because the notes I have of this recipes (which were written down years ago) does not include the original source.

Is it just me or is this the perfect dish to make the night you get your CSA box and use up a bunch of those veggies while they are the freshest? I think so.



Savory Vegetable Cobbler

Serves 2 as a main (double for a family of 4 or to have leftovers)

For the topping:

  • 3/4 cup all-purpose flour
  • dash of salt
  • dash of sugar
  • 1/2 cup grated cheddar
  • 1/4 cup unsalted butter, chilled and cut into large chunks
  • 1 Tablespoon ice old water


  • 1/2 Tablespoon butter
  • 1/2 Tablespoon olive oil
  • 2 garlic cloves
  • 1/2 sweet onion, diced
  • 2 tomatoes, diced
  • 1 medium zucchini, diced
  • 1/2 bell pepper, diced
  • 1/3 cup basil, chopped
  • 1 teaspoon sugar
  • 1/3 cup flour
  • 1 Tablespoon milk
  • Salt/Pepper

To make the topping: Combine the flour, salt, sugar, and cheddar into a small mixing bowl. Throw in the butter and with [washed hands] press the butter and batter between your fingers to create a coarse dough. Slowly add in the tablespoon of cold water and mix until a thick ball forms. Wrap in foil and stick in the freezer until ready to use.

For the filling: Preheat oven to 400 degrees. In a large skillet, heat the butter and oil over medium. Add the onion and garlic and cook for five minutes. Add in the squash and bell peppers and cook until everything is soft and begins to brown. Season with salt and pepper and remove from heat. Fold in the tomato, sugar, flour, and milk. Place in a 9 by 9 inch pan.

Remove dough topping from fridge and pinch off tablespoon pieces to lay over the top. Stick in the oven for 35 or 40 minutes or until it’s browned.



Summer Vegetable Calzones

June 28, 2012

Oh! Do you remember those delicious pizzas I made here? Well, I froze the rest of the dough and made calzones out of it yesterday! It was oh so yummy and a great way to get versatile with the dough. I don’t know about you guys but we eat pizza A LOT over here so it’s nice to  mix it up. However, since I stuck eggs and blueberries on top of our pizzas last week, I promised Wyatt that I would keep these simple. BUT believe me- next time I will be throwing in pesto, potato slices, feta, thyme, and gouda! Not a doubt in the world.

In non-food related news, we are ALMOST moved into our home and are shooting for Sunday to be our official “all moved in” date (if this 100 degree weather subsides). Honestly, we just have a bunch of clothes and plants to transfer to the place and we are set. We even slept in our new bed for the first time last night- it was like we were at a slumber party because the place does not feel like home yet. Exciting (but kind of scary!) stuff going on around here.

Summer Vegetable Calzones

Makes 4

  • 1 Pizza Dough
  • 1/2 cup marinara sauce
  • 2 cups mozzerella cheese
  • 1 yellow zucchini, diced
  • 1/2 onion, diced
  • 3 garlic cloves, minced
  • 1/2 bell pepper, chopped
  • 1 Tablespoon fresh basil
  • 1 Tablespoon olive oil

If you are using dough that you froze, make sure to take it out of the fridge at least four hours before and cover it in an oiled bowl. Set it in a warm place to rise and do it’s thing.

Preheat oven to 450 degrees.

In a large skillet, heat the tablespoon of olive oil over medium heat. Add the garlic and sauté for about a minute. Next, add in the onion, pepper, and zucchini and sauté until the vegetables are tender (I cooked them for about ten minutes). Season with salt and pepper.

Divide the dough into 4 balls. Use a floured surface and rolling pin to roll out 4 circles (or ovals). Divide the veggie mixture into 4 parts and make a line in the center of each dough piece with them. Next, do the same for the sauce, basil, and cheeses. Finally, fold over the dough and seal by pressing a fork along the edges. I then rolled the edges to make them look pretty but it does not matter as long as it’s sealed.

Bake for 10 to 15 minutes.

Enjoy warm and gooey!

Quinoa Primavera

June 26, 2012

As an attempt to cure my pizza hangover (symptoms included but were not limited to lethargy, lack of desire to wear ‘going out’ clothes, food baby, etc), I decided we need a healthy dinner to counteract all the over eating lately.

This recipe was my answer. It’s a rather weird one because it basically replaces pasta with quinoa to create a “healthified” twist an Italian classic. So why quinoa, you ask? Well it’s considered the “superfood” of grains (it is a…seed?) because it is a complete protein (contains all the essential amino acids), has twice as much fiber as other grains, and is low in fat. And, if that doesn’t sell you then maybe it’s light texture and quick prep time will win you over!

Regardless, this was a super easy and delicious recipe that I managed to whip up in about 20 minutes. To make it even healthier (and vegan!) feel free to omit the cheese (but that will compromise the slight creaminess that the cream cheese gives it.)

Also, it made for delicious leftover to bring to work the next day!


Quinoa Primavera

  • 1 1/2 cups uncooked quinoa, rinsed
  • 3 cups vegetable broth
  • 2 ounces of cream cheese
  • 2 Tablespoons fresh basil leaves, chopped
  • 3 garlic cloves, minced
  • 1 cup onion, diced
  • 3 cups zucchini, diced
  • 1 cup orange pepper, diced
  • 1 Tablespoon olive oil
  • 1/4 cup Parmesan

 Start by bringing the vegetable broth to a simmer. Cook quinoa for 15 minutes or until the liquid has been absorbed. Remove from heat and stir in the cream cheese and basil. Cover and set aside while you prepare the vegetables.

In a medium skillet, heat a tablespoon of olive oil over medium. Add in the garlic and saute for about a minute. Next, add in the zucchini, onion, and pepper and cook until very softened (I did mine for about 15 minutes but you can judge it on how crispy or softened you like yours!). Season with salt and pepper and add into the quinoa mixture.

Serve warm with some delicious rose sangria and a baguette.

Breakfast Pizza Part 1: Savory Breakfast Pizza

June 19, 2012

I made a breakfast pizza “buffet” last night for dinner. I use this term “buffet” lightly because really…it was only 2 pizzas (a savory and a sweet) but that is a lot of pizza for two of us! I had spotted the original concept for this recipe on Smitten Kitchen months ago and knew I had to try it…eggs on a pizza, who would have thought? But the idea of mixing two of the best things (breakfast AND pizza) was just too tempting not to play with.

I had to trick Wyatt with this dish. We are a pizza-loving house and he wants to go out for pizza at least once a week. Once a week! I’ve tried to rationalize it by loading the pizzas with mounds of veggies but he finally complained that I put too much on them and now just insists on cheese. Never will you meet a couple that fights so much over pizza toppings! So, of course, you can only imagine the look on his face on Sunday night when he asked what I was making and I replied with pizza dough. Let’s just say it started out as a big grin then quickly turned into a suspicious glare and ended in the question “What are you putting on top of this pizza?”. I told him “breakfast. Mostly eggs”. He must have assumed this was a joke because it was dropped and the look on his mortified face when I cracked three eggs over the pizza dough the next day was absolutely priceless.

Luckily, he was hungry enough to eat whatever I put in front of him and not only did he eat one piece with egg on it, but he ate three! It was just that good! Imagine a delicious pizza crust as the toast and then lathered between the toast and egg is a layer of gooey cheese and spices. How can that be bad?

I also made a delicious blueberry lime pizza but you will have to wait until tomorrow for that recipe!

Savory Breakfast Pizza

Simple pizza dough:

  • 4 cups flour
  • 4 teaspoons salt
  • 1/2 teaspoon active yeast
  • 3 cups + 1 Tablespoon warm water

And for the toppings:

The night before: Whisk together the flour, salt, and yeast. Slowly add in the warm water and mix until just combined. On a lightly floured surface, roll out the mixture and knead until everything is incorporated (this shouldn’t take more than a minute or two). Place the dough in a greased bowl and cover with a rag. Let sit overnight so that the yeast can do its thing and double in size.

Once ready to make the pizza, preheat oven to 425 degrees. Divide the dough in half and either roll out two pizzas or save one of the halves for another night (you can wrap it up and stick it in the fridge for another day). Roll out the pizza dough on a floured surface until it’s the desired thickness you’d like (it will rise a bit in the oven but not much). Set aside to let the dough rise slightly while you prepare the toppings. Also, note that a lot of people claim you should not use a rolling pin to stretch pizza dough because of the air pockets but I have never had problems with the dough not coming out delicious so do whatever you are comfortable with.

In a skillet, heat a tablespoon of olive oil over medium heat. Add in the fakin’ bacon and cook on each side for about 3 minutes or until it becomes crispy. Remove from heat and slice into little chunks.

Spread a tablespoon of olive oil over the top of the pizza dough and then layer on the mozzarella, tomatoes, bacon, and basil. Finally, crack the eggs and place in four different spots on the pizza. Season with salt and pepper.

Cook for 12 to 15 minutes, checking periodically. Depending on how you like your eggs is how long you will want to cook it- it you like the yolk running then take it out much soon than if you like them hard (just make sure the white parts are for sure cooked before removing!).

Serve with a strong bloody Mary or tequila sunrise.

Polenta and Veggie Lasagna

June 7, 2012

This was one of those recipes that spawned from me standing in front of the pantry going “what can I make for dinner with what I have?”. It’s a rather daunting question and there have been many failed meals that ended in last-minute pizza ordering because of this question. That however, was not the case this time around. Using the basic structure of what you could put in lasagna, I managed to whip up this twist on the famous Italian dish and may never look back.

‘Grits’ was always a bad word for me growing up. I would always have visions of white mush that was pushed out-of-the-way at ‘Crack Barrel’. Polenta, however, was a different story. Polenta meant slices of warm and crusty Italian deliciousness fried up on a skillet by itself or layered out under a pile of cheesy breakfast eggs.

I don’t know exactly how to pin my finger on it but there is something so amazingly satisfying about the comfort of vegetables cooked in olive oil and the savory flavoring of warm polenta. From the very first bite, this recipe pulled at my ‘comfort strings’ and left me craving for leftovers for the rest of the week.

Polenta and Veggie Lasagna

  • 1 cup dried polenta
  • 8 ounces chevre cheese (or goat cheese)
  • 1/8 cup Parmesan
  • 1/8 cup Gouda (optional)
  • 1 Tablespoon olive oil
  • 4 garlic cloves, minced
  • 1 medium onion, diced
  • 1 zucchini, diced
  • 1 yellow pepper, diced
  • 5 celery stalks, diced
  • 2 carrots, diced
  • 1 cup vegetable stock
  • 1- 6 oz. can of tomato paste
  • handful of fresh basil or oregano, for garnish
  • salt/pepper, to taste

Preheat oven to 350.

Bring 3 cups of water to a boil and cooked the polenta for five minutes. Once cooked, pour onto a cookie sheet lined with tin foil (to create a “sheet” of polenta). Set aside while you prepare the veggies so that it can harden up (or stick in a 350 degree heated oven for about 10 minutes if you want your polenta a little crispy- this will also help it harden faster!).

In a large skillet (or saucepan), heat one tablespoon of olive oil over medium heat. Add in the onions and cook for about five minutes or until they begin to soften. Add in the garlic and cook for another two minutes.

Next, add in the pepper, zucchini, celery, and carrots. Cook for about 15 minutes or until everything has softened up.

In a small bowl, whisk together the stock and tomato paste until well combined. Add to the cooking veggies and bring to simmer. Simmer for about 10 minutes or until the mixture has become very thick. Season with salt and pepper.

To assemble: Grease the bottom of a 9 by 13 inch pan. Cut the polenta in half and place a sheet of it snuggly in the bottom of the pan. Using half the goat cheese/chevre, spread a layer of it on top of the polenta. Next, layer on half of the veggie mixture. Repeat with another layer of polenta, chevre, and veggies. Finally, top with gouda, parmesan and fresh basil/oregano.

Cook for 25 to 30 minutes or until everything is heated throughout.

Serve warm with garlic bread or by itself! Enjoy while watching an episode of ‘Mad Men’ or listening to your favorite David Bowie album.

PS You should consider following me on Facebook for updates about new posts! I am currently trying to branch out with my social network skills!

Veggie Hoagies

May 16, 2012

So vacation was awesome but I am feeling a little sluggish from all the gas station munchies and PB&J road sandwiches. I’ve decided to dedicate this whole week to “cleansing” my body and trying to pack it with as much veggies as possible. So far this week, every morning has started off with a Green Monster [smoothie] and a big veggie sandwich for lunch. I am hoping to post about my Green Monster creations soon- as soon as I can get an appetizing picture of green slushiness (maybe this won’t be anytime soon..)

Anyways, as an attempt to keep my boyfriend from breaking up with me from a veggie overload, I’ve tried to expand and get as creative as possible with our sandwiches this week. The other day I whipped up these oven toasted hoagies and they will for sure become a new staple in my lunch routine. So perfect because you can use whatever veggies you have on hand and then load them with the melted cheese and tangy dressing.

As usual when I post a sandwich suggestion, feel free to substitute whatever veggies and cheeses you think sound good.



Veggie Hoagies

  • 2 ciabbata buns
  • 1 Tablespoon olive oil
  • 1/2 bell pepper, sliced
  • 1/2 onion, sliced
  • 5 button mushrooms, sliced
  • 1 tomato, diced
  • 1 teaspoon dried oregano (or 1 Tablespoon fresh)
  • 1 teaspoon dried basil (or 1 Tablespoon fresh)
  • 4 slices of Swiss cheese (or whatever cheese you prefer- omit if vegan)
  • 1/4 cup Italian dressing
  • salt/pepper
  • tin foil


Preheat oven to 375 degrees. Place the sliced ciabbata rolls on a ungreased cooking sheet and stick them in the preheating oven for 5 minutes (or until they start to become toasted).

In a skillet, heat the olive oil over medium. Add the onions and saute for about five minutes. Then add the peppers, mushrooms , basil, oregano, salt, and pepper and saute for another 10 minutes or until all the veggies have softened.

Divide the cheese and dressing between the two rolls. Top with the veggie mixture and the tomatoes. Spray tin foil with cooking spray and wrap the sandwiches in two pieces.

Bake for 10 minutes or until the cheese has completely melted.

Serve warm with chips or coleslaw or whatever sounds yummy!


Corn Fritters with Roasted Red Pepper Feta Sauce

March 27, 2012

This weather is confusing my body! It thinks its summer and all it wants are smoothies, fruit, and corn on the cob! This is most disappointing since none of these things are in season yet (well smoothies are always in season) so I am doing my best to improvise.

I made this recipe a couple of summers back when I was staying with my parents. They have this great pool that demands constant pool parties and this was a hit from those summer parties. I know this recipe is impressive because I go through such mass volumes of recipes that I can hardly remember what I made last week let alone years ago! The fact that this recipe still pops in my mind is a sure sign that it’s worth making again!

It turned out just as I remembered; the patties were inviting with their fluffy texture and an intense kick from the cilantro. The sauce is salty from the feta with a great vibrant kick from the red pepper [it also makes loads so I've been using the leftover sauce on veggie sandwiches]. The two really work perfect together so I insist on making them together!

Corn Fritters with Roasted Red Pepper Feta Sauce


  • 1/2 cup crumbled feta
  • 1/4 cup sour cream
  • 2 tbsp water
  • 1 tsp lime juice
  • 1 garlic clove, minced
  • 2 tbsp olive oil
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 roasted red pepper, chopped
  • `salt/pepper


  • 1 cup flour
  • 1/4 teaspoon baking powder
  • 1 tsp salt
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 egg, lightly beaten
  • 1 tsp lime juice
  • 1/2 cup water
  • 2 cups of corn (canned or frozen)
  • 4 scallion, chopped
  • 1/3 cup chopped fresh cilantro
  • canola or vegetable oil, for frying

First let’s make the sauce. In a blender, add the feta, sour cream, water, lime juice, and garlic. Puree until smoother. While blender is running, slowly add in the olive oil. Add the basil, oregano, and bell pepper. Puree until smooth and season with salt and pepper. Stick in the fridge until the fritters are ready.

For the fritters: In a large bowl, combine the flour, baking powder, salt, coriander, and cumin. Next, add in the egg, lime juice, and water. Use a spatula to mix until smooth. Finally, fold in the corn, scallions, and cilantro.

Heat a thin layer of oil in a large frying pan over medium heat. Use a heaping tablespoon to determine the size of the patties and cook them for about 3 minutes on each side or until browned (how fast they cook will completely be determined by how hot the oil is so keep an eye on them!).

Serve warm with the yummy yummy sauce!

We enjoyed them on the porch as a perfect evening snack!

Baked Onion Rings with Basil Cream Sauce

February 18, 2012

I use to have this method (well, I think a lot of people use this method) where if I don’t buy junk food at the store than I won’t eat it. Easy enough, right? Well then I met my boyfriend who craves milkshakes, french fries, and burgers every night around 11 or so (I despise the fact that the boy does not have an ounce of fat on him…) which was just not going to work for my diet. We compromised somewhere in the middle with hummus, popcorn, etc but there are times where he still manages to drag me to the dark side by insisting on a midnight milkshake run.

This has challenged me to try to “heathify” the greasy foods he craves. I know, I know…it just SOUNDS dreadful and most people think it’s impossible to BAKE something that we’ve grown to love DEEP FRIED but it’s more satisfying than you’d think. These onion rings are crispy, flavorful, and fast to whip up. So even though you weren’t able to drive thru to acquire them in five minutes, you know every single ingredient that goes into them and can feel satisfied knowing that they are just as good (probably even better. Who has honestly had warm, crispy and satisfying onion rings from Burger King? We all know they always turn out cold and soggy- YUCK).

I adapted the onion ring part of the recipe from Isa’s Appetite for Reduction. The key to success for this recipe is an assembly line to dip the onion rings from one thing into the other. This makes it so efficient and accessible to whip up in no time (no matter how lazy you are feeling at midnight).

Baked Onion Rings

  • 1 large onion, sliced
  • 1/2 cup all purpose flour
  • 2 teaspoons corn starch
  • 1 cup almond milk
  • 1 teaspoon apple cider vinegar
  • 1 cup Italian bread crumbs
  • 1 teaspoons salt and pepper
  • 2 teaspoons oil

For the Basil Cream Sauce:

  • 1/2 cup sour cream
  • 1/4 cup fresh basil leaves
  • 1 tablespoon cold water
  • salt/pepper, to taste

Preheat oven to 425 degrees. Line a baking sheet with waxed paper (or grease it).

Use two wide bowls to whip up the batters. In one, combine the flour and cornstarch. Slowly add in the milk and whisk while doing so. Finally, Add in the vinegar and whisk until well incorporated.

In the other bowl, Mix together the bread crumbs and salt. Then add the olive oil and use your fingers (this is the fun part!) to mix create a crumbly breading.

Now create an assembly line by putting the things in this order: onions, cornstarch mixture, breading, and the greased baking sheet. Now dip the onions in each bowl in that order and make sure that they get well incorporated with the breading; stick on the baking sheet and repeat with the rest of the onions.

Cook for about six minutes and then flip the onions and cook six or so minutes.

Preparing the Basil Cream Sauce: While those are cooking, make your super easy sauce. Just throw all the ingredients into a food processor and blend until the basil has broken down and turned the sauce into a light green color. Serve with the onion rings.

Munch down to cure your evening munchies while watching another rerun of ‘Unsolved Mysteries’

Vegan Chicken[less] and Dumpling Stew

September 22, 2011

Okay Okay Okay. I may be getting ahead of myself with jumping into fall and winter recipes buuuuuuut it’s been rainy and cold for the past week….. so not my fault!

Even if they don’t admit it, every vegetarian misses some sort of comfort food from their childhood that has those gunky chunks of meats. I personally have always loved dumplings (dough in general. Give me cookie dough, bread dough, gnocci and I’m set for the day). So when I think of laying in bed with a big bowl of soup, I dream of thick chunks of celery, dumplings, and I guess…chicken?

Honestly though, I don’t care about the chicken so why not revamp the soup and make it without? Exactly what I was thinking. This soup has so much flavor with plenty of texture from the veggies and dumplings that it doesn’t even need any animal products. This stew is thick so you really don’t even need a side for this guy but we made simple grilled cheese because…well we we’re on the comfort food kick.

Oh and there’s loads of leftovers so you can be eating this stuff for days! (or share with your friends)

(This was me trying to capture the rainy day outside but we can all see how that turned out…)

Vegan Chicken[less] and Dumpling Stew

(Adapted from

6 servings

  • 4 T Earth Balance
  • 1 large onion, chopped
  • 6 tablespoons all-purpose flour
  • 3 tablespoons of cooking wine (whichever kind you have on hand)
  • 5 cups vegetable broth + 1 cup water
  • 1/2 c almond milk (NOT FLAVORED. THAT WOULD BE GROSS)
  • 2 teaspoons salt
  • couple dashes of pepper
  • 2 bay leaves (if you don’t already some some than just buy 2 in your bulk section at your local co-op)
  • 1 teaspoon dried thyme (or basil if you don’t have thyme)
  • 4 cups chopped mushrooms
  • 2 cups chopped celery
  • 1 cup chopped carrots
  • 1 cup frozen peas
  • 3 tablespoons minced fresh chives


  • 2 c all-purpose flour
  • 2 t baking powder
  • 3/4 t salt
  • 1/8 c minced basil
  • 1/8 c minced chives
  • dash of garlic powder
  • 2 T Earth Balance, melted
  • 3/4 c almond milk (NOT FLAVORED)

In a large skillet, melt the earth balance and saute the onions over medium heat for about 5 minutes or until they start browning. Next, whisk in the flour and cooking wine until it clumps. Then add vegetable broth, water, milk, salt, pepper, bay leaves, and thyme (or basil). Let this come to a boil and then add the mushrooms, celery, carrots, peas, and chives. Reduce heat and let simmer for 30 minutes.

To make the dumplings, mix together the flour, baking powder, salt, basil, chives, garlic powder. Melt the earth balance and combine with the dry ingredients and milk to make a thick dough. Be careful not to over mix or the dumplings will become too sticky to deal with.

Make dough into heaping, round teaspoons (the dumplings will expand as they cook) and drop into the stew. Cover and cook for another 15 to 20 minutes (or until the dumplings are all the way cooked through).

Garnish with extra chopped chives. Eat in the freezing cold so you can really get the full affect of the stew (not seriously though). But you should let your kitty lick the bowl clean (seriously!).

Caprese Breakfast Bake

September 18, 2011

With generous growing from both my tomato and basil plants this summer, I’ve really embraced caprese style things. Not only is it a perfect combination of colors and texture but it also is super fresh when using your own produce.

These are like the best secret ever to exist in breakfast making. Really you could put any type of vegetable and herb combination and these would really accent the freshness and flavors of what you have on hand. I really like these because not only do I get bored with the traditional scrambled eggs and over easy, but because you can just pop these in the oven and continue to get ready in the morning while it bakes instead of slaving over a stove top watching their progress.

Also, since you make littler personal guys (the little remekins I use for this recipe are in abundance at every Goodwill ever to exist so don’t hesitate to pick up a few for 50 cents the next time you’re thrift shopping) you can make as much or as little as you’d like which is awesome when I’m only cooking for Wyatt and me (we just don’t need an entire pie size quiche for breakfast, ya know?)

Anyways, enjoyyyyy.

Caprese Breakfast Bake

(to make 2 rememkin’s full)

  • 4 eggs
  • 1 cup mozzarella, cubed or shredded
  • 6 cherry tomatoes, sliced in half
  • 10 basil leaves, torn
  • 4 Tablespoons heavy cream
  • Salt/Pepper

Spray the remekins with cooking spray so the egg doesn’t stick. Preheat the oven to 350 degrees.

Divide the mozzarella, tomatoes, and basil leaves evenly between the two remekins. Top ingredients with two eggs in each remekin (be careful not to break the yolk so that it’ll be running when you’re finished and can drip all over your toast!). Pour a tablespoon of heavy cream over each each yolk (this helps it from drying out). Sprinkle with salt and Pepper.

Bake for 5-7 minutes and then turn the broiler on for another 2 minutes so the top gets crispy and yummy. Keep under broiler for a minute longer IF you want your yolk to harden.

Serve over yummy buttered toast and eat immediately (without burning yourself!). Yup Yup.

Margherita Pizza

September 16, 2011

As I’ve mentioned 100 billion times previously, the tomatoes at the farmer’s market right now are spectacular and this is by far one of my favorite pizza recipes (which works out great since it’s so simple!). This recipe is also a great way to show off the beautiful color and size of these heirlooms. Mmmmmm.

Yup.  This recipe is so simple that I’m going to keep this whole post simple and not ramble. I will say that you should never bother buying delivery (OR FROZEN-EWWW) ever again because this is faster, cheaper, and soooo much better.

  • 2 colorful and big heirloom tomatoes, sliced
  • 1 pizza dough (you could make it by hand but we used Trader Joe’s herb pizza crust and it was scrumptious)
  • 1 package of miniature fresh mozzarella balls
  • 3 cloves garlic, mined
  • olive oil
  • handful of fresh basil, torn into small chunks

Preheat oven to 375 degrees. Roll out pizza dough and place on a oiled baking sheet.

Spread olive oil on the first layer instead of pizza sauce. Next top with fresh garlic, mozzarella, tomato pieces, and the basil.

Cook for 12 to 15 minutes.

Damn. That’s it. Eat quickly before the roommates get it. Or share with your dog. Whichever.

Oh and please enjoy with yummy, cold beer.

Preferably this one: