After David saw my post yesterday with all the delicious green meals, he texted me and said, “looks like we have dinner planned out already for this week”. I guess that meant that he not only liked the green-foods I posted, but he was ready to try them out also. So we picked one that looked the best to us and no surprise to y’all, it was the pizza. WE LOVE PIZZA. So without anymore blabber (or awesome Cosby Show pics), here’s the recipe.
Your favorite pizza dough-we used store bought
1 red onion
1 1/2 tablespoon olive oil
Salt and pepper
1 1/2 cups arugula
1 tablespoon balsamic vinegar
1 teaspoon fresh lemon juice
1. Preheat the oven to 500 degrees F to heat your pizza stone. Place the pear slices and red onion slices in a bowl and toss with 1/2 tablespoon of the olive oil. Season with salt and pepper. Place in skillet and cook until onions and pears are soft and translucent. Add splash of balsamic vinegar.
2. In a bowl, toss the arugula and lemon with salt and pepper. Once pizza stone is heated fully, remove from oven and add your stretched dough to the stone. Top the pizza dough with red onion and pear mixture. Crumble goat cheese on top.
3. Place the pizza (on the stone) in the oven and bake for 10-15 minutes or until pizza crust is golden and cheese is melted. Remove from oven and add arugula mixture and bake for 2 more minutes. Let cool for a few minutes before slicing. Slice and serve warm.
Since I’m a vegetarian, it’s only appropriate to talk about some wonderful greens when St. Patrick’s Day is around the corner. Nope, I’m not going to talk about gold foil sweets after a couple weeks full of Girl Scout cookie complete-and-utterly-disgusting-cookie-over-indulgence. They’re soooo goooood though. Ughhh…I love cookies.
I digress…since it’s Monday, we should start the week off right–lean and green, yes? So here are 5 green delicious and healthy dishes to serve up this week. It’s not all about green beer anymore, folks. Let’s get to the greens.
Roasted Kale, Broccolini and Chickpea Salad via Edible Living. Yum.
Kale Salad with Roasted Beets and Figs via Wit and Whimsy. Here comes spring, folks. This would be delicious hot or cold!
Zucchini Fritters with Mint via Whole Living and they use greek yogurt instead of sour cream to add some protein. Such a great vegetarian trick!
Peach and Chèvre Pizza with Arugula via Five and Spice. Maybe it’s a little soon for peaches, but you could sub anything a little sweet (caramelized onions would be nice).
Avocado and Roasted Brussel Sprouts with “Facon” and Lime via The Little Red House (if you eat meat, the recipe calls for bacon). I don’t use a ton of fake meat, so you could add a salty cheese like parmesan instead of fake-bacon.
Since I was in the lovely state of Colorado over Valentine’s Day, visiting with my wonderful lady friends (some of them at least). I missed my husband over Valentines Day, that’s for sure, and so when I got back, we celebrated a week later. David had signed us up for a “Green” Cooking Class at our local Charleston Cook’s. It was mostly vegetarian and David called ahead to make sure that the things that weren’t could be modified for me (so thoughtful ). So sure enough, we got there and it was like vegetarian heaven rolled into a cooking class. Such a fun date night–dinner, wine (after hot things and knives are safely stored away), and really good company. And you know who led our class? I’ll give you a hint. This guy’s day-job is the antithesis of ‘vegetarian’. That’s right local Columbian’s, it was Ramone from 2 Fat 2 Fly (a local food truck that serves up stuffed chicken wings). Who knew he could do green’s so well? Must be that southern blood.Ramone was the best teacher–he was funny, engaging and we learned a lot! (Like how to REALLY cut an onion, and things like that). Here are some action shots from our class, David and I were responsible for a minestrone appetizer. And for the final products… So fun and delicious. Oh, and the OTHER best part? When you do a class, you get 10% off in the store afterwards, so we got a couple goodies for the house. How can you not shop in a store with so many cook kitchen gadgets, ya know?