Arugula White Pizza

 

Ingredients

1 whole wheat prepared pizza dough (WW optional)
about 1/2 cup olive oil
5 cloves of garlic
1 shallot
2 sage leaves
1 thyme sprig
S&P
crushed red pepper flakes (optional)

1/2 cup  freshly grated Parmesan
1/3 cup freshly grated Asiago
9 thin slices of Fontina
2 cups sliced cherry tomatoes
2 cups arugula
1/4 cup slice basil
Balsamic Vinegar (optional)

How to make Arugula White Pizza

I made this pizza to celebrate my new oven!  It is so delicious!!

Let the pizza dough rest according to the directions.  Then, stretch it out into whatever shape pleases you most.  I like to put it into the oven when it is almost preheated and let the dough crisp up a bit more.  I usually keep it in there for about 10 minutes.

Meanwhile, heat minced garlic and shallots with the torn sage and thyme over medium low heat in the oil.  I usually let this cook for about 10 minutes as well to ensure that all of the flavor seeps into the oil.  Add S&P and red crushed pepper halfway through this.

Remove the dough from the oven and evenly pour the olive oil mixture over the pizza.  Top with the slices of fontina.  Then add the tomatoes and half of the basil and sprinkle the other cheese on top.

Bake in the oven for about 10-13 minutes, or until crust is crispy and the cheese is bubbly.  Let the pizza stand for about 2 minutes and add the arugula and the remaining basil.  Serve with a side of balsamic vinegar and enjoy!

Brie and Apple Sandwiches

 

Ingredients

2 large slices of rustic sourdough bread
5 slices of good quality Brie cheese
1 cup arugula (loosely packed)
5-8 grape tomatoes, halved
1 granny smith apple, thinly sliced
Balsamic vinegar
Fresh cracked pepper

How to make Brie and Apple Sandwiches

This is such a yummy sandwich that won't make you feel too full or bloated after you eat it.  I often use light brie cheese, but you can go for the full fat too.

Toast the bread on high in a panini maker or stove top.  Layer the cheese right on to the warm bread, followed by the tomatoes, apples, and arugula.  Drizzle some balsamic vinegar over the arugula and top with fresh crack pepper.

I serve 1/2 sandwich with an arugula and strawberry salad, but you could double this and have two large sandwiches for an entree.

Strawberry Arugula Salad

 

Ingredients

2 large strawberries, sliced
2 cups arugula
6 spinach leaves
3-6 grape tomatoes, halved
1 celery stalk, chopped
2 florets cauliflower, chopped
1/4 cup shaved/shredded Parmesan cheese
1 tbs dried currants (optional)

How to make Strawberry Arugula Salad

This salad is a wonderful balance of sweet, salty, tart, and peppery. It is perfect along side any meal, but I usually serve it with an Italian style dish.

Combine all ingredients in a large bowl.  Top with an Italian vinegarette or use one of my standard dressing recipes:

Dressing:
1/4 cup lemon juice
1 tbs white wine vinegar
1/4 cup truffle oil (or olive oil)
1/2-1 tsp salt
1/2 tsp pepper
1/4 tsp white sugar
1/2 tsp garlic powder

or

For the Dressing:
1 tbs apple cider vinegar
1/4 cup truffle oil (or olive oil)
1/2 tsp salt
1/2 tsp  fresh cracked pepper

Enjoy!

Heavenly Havarti Sandwiches

 

Ingredients

4 slices of Tuscan Pane bread
1 avocado, slices
1/4 cucumber, sliced thinly
about 2 oz Havarti cheese, sliced
10 grape tomatoes, halved
Fresh cracked pepper

How to make Heavenly Havarti Sandwiches

I'm so annoyed when I go out to a deli or sandwich shop and they have a vegetarian sandwich that is a complete afterthought or something totally unappetizing (like a soggy bun and soggy grilled vegetables).  When I eat a sandwich, I want something crispy, fresh, and delicious!

Not to worry because these sandwiches are so fantastic, filling, and so easy to make. 

They really don't need any other toppings or dressings because the avocado provides the creaminess that mayonnaise or another dressing would give without all the calories and bad fats.  (My boyfriend tried stone ground mustard on his, but he decided he liked it better without it.)

First, lightly toast or grill the bread.  This will provide a bit of contrast to some of the softer items in the sandwich.

Assemble your sandwich in whatever way you want.  I used the Havarti first, avocado, cumbers, then tomatoes and topped with fresh cracked pepper.

Serve with soup or you favorite side and ENJOY!

Heirloom Cherry Tomato and Spinach Salad

 

Ingredients

For the Salad:

6 Heirloom cheery tomatoes
2 1/2 cups loosely packed spinach
1 1/2 tbs dried cranberries
1/2 tbs unsalted sunflower seeds
a few shavings a good, aged English cheddar

For the Dressing:
1 tbs apple cider vinegar
1/4 cup truffle oil (or olive oil)
1/4 tsp salt
1/2 tsp  fresh cracked pepper

How to make Heirloom Cherry Tomato and Spinach Salad

This salad is so delicious and so simple.  I do not choose to include too many ingredients because I really love to let the heirloom cherry tomatoes sing.  If you cannot find heirlooms, regular cherry tomatoes are fine too.

Slice the cherry tomatoes into halves or quarters (depending on the size) and combine in a bowl with the washed and dried spinach, seeds, cranberries, and cheese.

For the dressing, combine all dressing ingredients except for the oil in a separate bowl.  Then, slowly whisk in the oil.

Pour the dressing over the salad and serve.