Whole-and-Hearty Asparagus Pizza

Ingredients
1/2 lb fresh asparagus
Kosher salt to taste
Freshly ground pepper to taste
2 tbsp extra virgin olive oil
1/2 large sweet onion
4 tbsp butter, divided
1/2 lb mushrooms
Whole wheat or white pizza dough
Olive oil
5 slices bacon, cooked and cut into small pieces (optional)
6 oz shredded mozzarella cheese
3 tbsp grated or shaved Parmigiano-Reggiano cheese

Method
Preheat oven to 400 degrees. 


Spread fresh asparagus on baking sheet with sides. 


Sprinkle with salt and freshly ground pepper. 


Drizzle lightly with olive oil. 


Mix well, using hands. Spread out in single layer. 


Bake 10 minutes. 


While asparagus is roasting, slice sweet onion thinly and saute in 1 tbsp of butter until caramelized, about 10 minutes, then set aside. 


Slice mushrooms; saute in 1 tbsp of the butter until they give up their liquid and are browned, about 10 minutes; set aside. 


Prepare the pizza dough by rolling out on a floured surface, transfer to pizza baking sheet brushed lightly with a little olive oil, and brush dough lightly with more olive oil. 


Cut cooled asparagus into 1-2 inch pieces.


Layer ingredients onto dough in this order: caramelized onions, bacon pieces, mushrooms, asparagus (in a pinwheel arrangement, if desired), mozzarella and Parmigiano Reggiano. 


Bake for 15-20 minutes, or until dough is crusty and browned on edges, and cheese has melted. Allow to cool 5-10 minutes before serving.


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Pizza

Cornbread Panzanella Salad

Ingredients
8 ounces cornbread, cut into cubes (about 2 cups)
1/2 cup halved cherry tomatoes
1/2 cup cubed fontina cheese
1/2 cup cubed cucumber
1/4 cup chopped fresh basil leaves
1/3 cup extra-virgin olive oil
1 lemon, zested and juiced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper


Directions
Combine all the ingredients in a large bowl. Toss gently to combine. Place in a serving bowl and serve.


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Special Cornbread

Spicy Hummus: Quick Chickpea Spread

Ingredients

• 1 (14.5 ounce) can chickpeas (garbanzo beans), drained
• 2 rounded tablespoons tahini sesame paste, found in both dairy and dry specialty foods sections
• A drizzle extra-virgin olive oil
• 1/2 teaspoon crushed pepper flakes
• 1 teaspoon (1/3 palm full) ground cumin
• 1 teaspoon (1/3 palm full) ground coriander
• 1 clove garlic, crushed
• Coarse salt
• 1/2 lemon, juiced
• Pita breads, grilled and cut into wedges for dipping

Directions

Combine beans, tahini, oil, pepper flakes, cumin, coriander, garlic, salt, and lemon juice in food processor bowl and grind into a smooth paste. Transfer to a small dip dish and surround spread with warm pita wedges. This recipe makes a great appetizer, or anytime snack.

Tidbit: this is a fantastic dish to take to a pot luck or block party -- it's always a hit!

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Hummus

Vegetable Noodle Soup

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 rib celery, sliced (about 1 cup)
• 1 medium carrot, sliced (about 3/4 cup)
• 1 clove garlic, smashed
• 1/4 medium onion, about 1/2 cup
• 1/4 teaspoon kosher salt
• 1/3 cup orzo or other small pasta or egg noodles or broken up spaghetti
• 4 cups low-sodium chicken broth (1 quart box, or 2 cans)
• Small handful fresh parsley leaves, basil or dill, chopped (about 2 tablespoons)
• 1/2 lemon, juiced (about 1 tablespoon)
• Freshly ground black pepper
• Serving suggestion: Whole-wheat crackers and cheese sticks

Directions

Heat the olive oil in a medium saucepan over medium heat; add all the vegetables, garlic and onion. Season with the salt, and cook until tender, about 6 minutes. Add the pasta and cook until slightly toasted and golden, about 2 minutes. Add broth, and bring to a boil over high heat. Cook, covered, until pasta is just tender, about 8 minutes.

Stir in whatever herb suits you (or your young eater) and lemon juice. Season with pepper and additional salt, to taste. Fill thermos, pack in a lunch sack with crackers and cheese sticks and send off to school.

TIP: This soup freezes well, so freeze any leftovers or make a double batch to have plenty on hand. Also, you can stir in some cooked chicken or mini-meatballs, if desired, for another meal.

Copyright (c) 2008 Television Food Network, G.P., All Rights Reserved

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Cranberry Bean Pasta Fagioli

Ingredients

• 5 tablespoons extra-virgin olive oil, plus more for drizzling
• 5 cloves garlic, smashed
• 1 small onion, roughly chopped
• 1/4 teaspoon red pepper flakes, or more to taste
• 1 teaspoon finely chopped fresh rosemary
• 1 2-ounce piece pancetta (optional)
• 5 canned whole San Marzano tomatoes, crushed by hand
• Kosher salt
• 3 pounds fresh cranberry beans in pods, shelled (or 1 cup dried cranberry beans, soaked overnight)
• 2 bay leaves
• 1 piece parmesan cheese rind, plus 1/2 cup grated parmesan, and more for topping
• 2 cups small pasta, such as shells or ditalini
• 1 bunch kale, stems and ribs discarded, leaves chopped
• 1/4 cup roughly chopped fresh parsley
• Freshly ground pepper

Directions

Heat 3 tablespoons olive oil in a large pot over medium heat. Add the garlic, onion, red pepper flakes, rosemary and pancetta, if using, and cook 2 minutes. Stir in the tomatoes and cook 2 more minutes; season with salt. Add the beans, 3 quarts water, the bay leaves and parmesan rind. Cover and bring to a boil, then reduce the heat to low and simmer until the beans are tender, 1 hour 30 minutes to 2 hours.

Uncover the pot and bring the mixture to a boil over high heat. Add the pasta and cook until al dente, about 8 minutes. Add the kale and cook, stirring occasionally, until tender, 5 to 6 more minutes. (The soup should be thick and creamy; thin with water, if necessary.)

Remove the bay leaves, parmesan rind and pancetta, if used. Add the grated parmesan, parsley, the remaining 2 tablespoons olive oil, and salt and pepper to taste. Top with more olive oil and parmesan.

Photograph by Tina Rupp

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Cranberry Bean

Linguine with Tuna Puttanesca

Ingredients

• Kosher salt
• 12 ounces linguine
• 2 tablespoons extra-virgin olive oil
• 4 cloves garlic, thinly sliced
• 1/4 to 1/2 teaspoon red pepper flakes
• 2 tablespoons capers, drained
• 1/2 cup roughly chopped kalamata olives
• 1 28-ounce can San Marzano plum tomatoes
• 4 basil leaves, torn, plus more for garnish
• 1 5-ounce can albacore tuna, packed in olive oil
• Freshly ground pepper

Directions

Bring a large pot of salted water to a boil. Add the linguine and cook until al dente.

Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until slightly toasted, 1 to 2 minutes. Add the capers and olives and fry 2 more minutes. Crush the tomatoes into the skillet with your hands and reserve the juices. Cook until the tomatoes are slightly dry, about 2 minutes. Add the reserved tomato juices, the basil, and salt to taste and cook until the sauce thickens, 1 to 2 minutes. Add the tuna with its oil, breaking it up with a fork, and season with salt.

Drain the pasta, reserving 1/2 cup cooking water, and return it to the pot. Add the sauce and the reserved cooking water and toss. Season with pepper and garnish with more basil.

Per serving: Calories 524; Fat 16 g (Saturated 2 g); Cholesterol 6 mg; Sodium 641 mg; Carbohydrate 73 g; Fiber 7 g; Protein 24 g

Photograph by Antonis Achilleos

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Low Carb Pizza

Ingredients

Crust:

• 1 1/2 cups soy flour
• 3 eggs
• 3/4 cup heavy cream
• 1/3 cup club soda
• 1 teaspoon salt

Sauce:

• 1 tablespoon olive oil
• 1/8 cup diced red onion
• 1 teaspoon chopped garlic
• 3 large Roma tomatoes, diced
• 8 ounces no sugar added tomato sauce
• 1/4 teaspoon garlic powder
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano (may substitute Italian seasoning for dried herbs)
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

Toppings:

• 24 ounces shredded mozzarella cheese
• 8 ounces pepperoni slices
• 1/2 cup crumbled Italian sausage, cooked
• 1/2 cup diced Parma ham
• 1/3 cup julienned red bell peppers
• 1/3 cup julienned green bell peppers
• 1/3 cup julienned red onion
• 2 portobello mushroom caps, sliced
• 2 tablespoons extra-virgin olive oil
• Pinch dried oregano

 

Directions

Preheat oven to 375 degrees F.

Make the crust: Generously spray 2 (12-inch) pizza pans with nonstick vegetable oil cooking spray. In a medium bowl, stir together all of the crust ingredients to make a smooth, thick, pancake-like batter. Using a rubber spatula, spread the batter as thin and evenly as possible over the 2 pans.

Place pizza crusts on center racks of the oven and bake for about 12 to 15 minutes, or until lightly golden brown and firm to touch.

Remove crusts from oven and increase the oven temperature to 400 degrees F.

Meanwhile, make the sauce: In a saucepan over medium heat, heat olive oil and then sweat onions and garlic in oil, cooking just until softened and translucent. Add diced tomatoes and the remaining ingredients and simmer for about 2 minutes.

Compile the pizzas: Spread the tomato sauce and then the mozzarella cheese evenly over both crusts. Top 1 pizza with pepperoni, sausage, and ham, and top the other with the bell pepper strips, onions, and mushrooms. Lightly sprinkle 1 tablespoon olive oil over each pizza, and sprinkle each with a dash of dried oregano.

Place the pizzas back in the oven to bake for another 10 to 12 minutes, or until the cheese melts and starts to brown. Cut each pizza into 8 slices. 

SOURCE:  Low Carb Pizza

Tuna Burgers with Carrot-Ginger Sauce

Ingredients

For the Sauce:

• 1 small carrot, roughly chopped
• 1 1/2-inch piece ginger, peeled
• 2 tablespoons rice wine vinegar
• 1 tablespoon toasted sesame oil
• 1 tablespoon low-sodium soy sauce
• Pinch of sugar
• Kosher salt and freshly ground pepper

For the Burgers:

• 1 pound sushi-grade tuna
• 2 tablespoons plus 1 teaspoon extra-virgin olive oil
• 2 tablespoons low-sodium soy sauce
• Juice of 1/2 lime
• 1/4 cup chopped fresh cilantro
• 1 tablespoon grated fresh ginger
• Kosher salt and freshly ground pepper
• 1 cup spicy sprouts, for garnish
• 4 whole-grain hamburger buns
• 1/2 avocado, sliced

 

Directions

Prepare the sauce: Pulse the carrot and ginger in a food processor until finely chopped. Add the vinegar, sesame oil, soy sauce and sugar and process until smooth. Drizzle in 2 tablespoons water and combine; season with salt and pepper. Transfer the sauce to a bowl and set aside.

Prepare the burgers: Chop the tuna into chunks. Wipe out the food processor and add the tuna; pulse a few times to break up the pieces. In a bowl, mix 2 tablespoons olive oil, the soy sauce, lime juice, cilantro and ginger; season with salt and pepper. Pour over the tuna and process until well blended. Form into 4 patties; brush each lightly with the remaining 1 teaspoon olive oil.

Preheat a grill or grill pan. Once hot, add the burgers and cook for 2 minutes on each side for rare, or to desired doneness.

Toss the sprouts in the carrot-ginger sauce. Place the burgers on buns and top with avocado and sprouts.

Per serving: Calories 435; Fat 22 g (Sat. 3.8 g; Mono. 11 g; Poly. 6 g); Cholesterol 43 mg; Sodium 662 mg; Carbohydrate 28 g; Fiber 5 g; Protein 32 g

SOURCE:  Tuna Burgers with Carrot-Ginger Sauce