Baked Chicken Meatballs

I know I've been sporadic at posting over the last year or two. (I blame pregnancy, baby, moving, etc. etc.) But lately I've been motivated to get back here more frequently and put more effort into this space of mine. I started this recipe journal 4 1/2 years ago. 600 recipes later I'm still here and still loving it. I think it's ready for some improvements though. I've started the process of moving over to Wordpress (which I currently know nothing about so I have some homework to do). I'm planning to revamp the recipe archives and add print features. And I have a few other exciting ideas! So if I seem absent for a week or two you'll know why. I'm working hard behind the scenes.

To tide you over until then, I made some meatballs. Mmmmm. With chicken and bacon (or pancetta if you're feeling fancy). I made them with the pancetta (and I've never paid so much $$$ for such a tiny slice of meat before). And they turned out wonderful but I think bacon would do the trick. My only plea is that you don't use ground chicken breast. It's just too lean and won't result in these impossibly succulent and juicy little gifts. They would be awesome over a bowl of pasta or on a toasted baguette. We devoured them with garlic mashed cauliflower (recipe coming soon) and roasted asparagus spears.

Baked Chicken Meatballs

INGREDIENTS
3 slices Italian bread, torn into small pieces (1 cup) (I used whole wheat bread)
1/3 cup milk
3 oz. pancetta or bacon, finely diced
1 small onion, diced
1 clove garlic, minced
1 Tbsp. extra virgin olive oil
1 large egg
1 lb. ground chicken (I used ground chicken thigh)
2 Tbsp. tomato paste, divided
3 Tbsp. fresh flat-leaf parsley, chopped

DIRECTIONS
1. Preheat oven to 400 F. Line a 9x13 baking pan with parchment paper or aluminum foil.

2. Soak bread in milk in a small bowl until softened, about four minutes. Squeeze bread to remove excess milk; discard milk.

3. Cook pancetta (or bacon), onion, garlic, 1/2 tsp. kosher salt and 1/2 tsp. freshly ground black pepper in 1 Tbsp. olive oil over medium heat until the onion is softened and the pancetta has rendered some of its fat, about 8 minutes. Set aside to cool.

4. In a large bowl, lightly beat the egg and combine it with the ground chicken, 1 Tbsp. tomato paste, parsley, bread, and pancetta mixture. Form into about 15 meatballs and arrange on the prepared baking pan.

5. Combine the remaining Tbsp. tomato paste with a drizzle of olive oil and brush over top of the meatballs.

6. Bake in the preheated oven until the meatballs are just cooked through, about 20 minutes.

Makes about 15 meatballs, serves 4.

(Adapted from Gourmet via Smitten Kitchen)

Pesto, Chicken, and Red Grape Pizza

Coming to you from a new kitchen. A cute new kitchen. With ample counter space and sunlight streaming in. And a big pretty fridge. Still not enough cupboard space. (But that's probably my problem. When you move and the majority of your boxes are labeled "kitchen", you have too many serving platters and cooking gadgets.) Despite the lack of space and similar inconveniences we've come to accept with city life, we're happy in our new place.

Naturally, pizza was the first thing I made. This unusual spin on chicken pesto pizza includes grapes! Sounds crazy but tastes amazing. It's garlicky and cheesy (fresh mozzarella oozing all over the place) and sweet. I used my own pesto recipe but feel free to buy it prepared. I didn't include amounts for the toppings because when I'm throwing them on a pizza, I rarely measure. Plus it all depends on how big your crust is and how much you want to pile on top. It's pizza. So it's hard to go wrong.

Pesto, Chicken, and Red Grape Pizza

INGREDIENTS
1 recipe pizza dough
prepared basil pesto (purchased or make your own)
seedless red grapes, halved
shredded boneless skinless rotisserie chicken
fresh mozzarella, thinly sliced
freshly grated Parmesan or Romano cheese
freshly ground black pepper
green onions, thinly sliced

DIRECTIONS
1. Prepare dough according to recipe directions.

2. Preheat oven and pizza stone to 450 F.

3. Top prepared crust with a thin layer of basil pesto. Top with grapes, chicken, garlic, and mozzarella. Sprinkle with Parmesan or Romano cheese, freshly ground black pepper, and green onions (reserve some to add after baking).

4. Bake on preheated pizza stone for 8-10 minutes until the crust is puffed and golden brown and the cheese is bubbling. Sprinkle with reserved green onions; slice, and serve.

Makes 1 large pizza.

(Adapted from Cooking Light)

Israeli Couscous Salad with Smoked Paprika, Tomatoes, and Mozzarella

Here's another Giada recipe. (Four of the last five I've posted have been hers- not purposefully.) And I have another one I made today that's on its way. I must be inspired by her use of fresh healthy ingredients. It's almost summer after all. Time for meals from the garden (or farmers market if you live in the city and don't have a single square foot of soil to call your own). And cooking and dining outdoors.

We had our first barbecue with friends last weekend. And this salad was my contribution. Trying something new to serve at a gathering is a bit risky. (I've had my share of public failures, too.) But this time I got lucky. This dish was phenomenal! Just the right thing to serve with burgers hot off the grill.

Israeli couscous is actually a type of pasta. The mini balls are made with semolina flour. And they're hard to find, but they also make them with whole wheat! All of the ingredients listed below (including an 8-oz. box of the couscous) can be found on a trip to Trader Joes. Regular (not white) balsamic vinegar can be used in a pinch, but white is preferred for its lighter taste and coloring. The smoked paprika (which can be found at almost any grocery store now days) is essential though. Might as well buy a big jar- you'll want to add it to everything. (I practically do.)

Israeli Couscous Salad with Smoked Paprika, Tomatoes, and Mozzarella

INGREDIENTS
1 Tbsp. extra virgin olive oil
1 1/3 cups (8 oz.) Israeli couscous, also known as pearl couscous or maftoul (whole wheat if you can find it)
generous pinch salt
2 cups packed baby spinach leaves, chopped
12 oz. grape or cherry tomatoes, halved
8 oz. fresh mozzarella, cubed (or 4 oz. feta, crumbled)
1 cup jarred roasted red peppers, drained and diced
1/3 cup sliced or slivered almonds, toasted
1/4 cup fresh flat-leaf parsley, chopped
3 Tbsp. fresh basil, chopped (or fresh mint)
1/3 cup extra virgin olive oil
2 Tbsp. white balsamic vinegar
1 1/2 tsp. smoked paprika
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper

DIRECTIONS
1. To make the coucous, heat the oil over medium-high heat in a large saucepan. Cook the couscous, stirring frequently, until golden, 4 to 5 minutes. Add 2 cups water and the salt and bring to a boil. Reduce the heat to medium-low. Cover and simmer until the couscous is just tender and the liquid is absorbed, 9 to 10 minutes. Set aside to cool.

2. To make the dressing, whisk the oil, vinegar, paprika, salt and pepper in a small bowl until smooth.

3. Mix together the spinach, tomatoes, cheese, peppers, parsley, almonds and basil in a large bowl. Add the couscous and the dressing. Toss until all the ingredients are coated. Season to taste with additional salt and freshly ground black pepper, if needed. Transfer to a large serving bowl and serve. (Can be prepared ahead of time and served chilled.)

Serves 6-8.

(Adapted from Food Network)

Pizza with Brussel Sprouts and Bacon

Don't be scared of the brussel sprouts. If you have any reservations about eating them, this is the way to go about it. On top of a pizza, sauteed with bacon and smothered in cheese. Not exactly healthy, but at least you're eating your greens. I made a bacon-free version for my ten-month-old and snuck a few bites myself- and honestly, it was still delicious without the meat.

Pizza with Brussel Sprouts and Bacon

INGREDIENTS
1 recipe pizza dough
6 slices bacon, diced
2 large shallots, thinly sliced
2 cloves garlic, minced
1/2 lb. brussel sprouts, thinly sliced
salt and freshly ground black pepper
4 oz. white cheddar, shredded
4 oz. mozzarella, shredded

DIRECTIONS
1. Prepare pizza dough according to recipe directions.

2. In a large skillet, cook bacon over medium heat until crisp. Set aside to drain on paper towels. Remove all but 1-2 Tbsp. of the bacon grease from the skillet. Add the shallots and garlic and cook for about a minute over medium heat. Add the brussel sprouts and cook for 3-5 minutes, tossing occasionally, until tender and wilted. Season with salt and freshly ground black pepper.

3. Preheat oven and pizza stone to 450 F.

4. Top prepared crust with bacon, shallot mixture, cheddar, and mozzarella. Bake in preheated oven for 8-10 minutes until the cheese is bubbling and the crust is puffed and golden brown.

Makes 1 large pizza.

(Adapated from How Sweet Eats)

Pasta with Artichokes and Tomatoes

This was a recipe I never intended to make. And didn't expect much from when I set to it. It was one of those evenings when I wasn't in the mood for cooking much of anything, but needed something semi-nutritious to feed Clara. (I figure my husband can fend for himself, but my 10-month old manages to motivate me even on my laziest of days.) Pasta makes them both happy so I searched for a recipe utilizing what I already had around. I made a few changes to Ree (The Pioneer Woman)'s original recipe. I added more tomatoes because I prefer my pasta saucy. And lightened it up by using milk instead of cream (which didn't hurt a bit). Whole wheat noodles replaced white. And I used a few dried herbs from the shelf. 

Despite my tinkering (healthifying) and its lack of meat (someone in this family is suspicious of anything labeled "vegetarian"), it was not only edible- it was delicious! My husband ate a massive plateful and didn't complain on the second and third night I served it as leftovers. (It does make a large amount.) Clara gobbled it up. And all I could think was "Wow. I'm going to have to share this one!".

Pasta with Artichokes and Tomatoes

INGREDIENTS
2 Tbsp. butter
2 Tbsp. olive oil
1/2 medium onion, diced
3 cloves garlic, minced
14 oz. canned or frozen artichokes, diced or whole
14 oz. can diced tomatoes with their juices (I used diced tomatoes with basil)
16 oz. can tomato sauce
1 cup heavy cream (I used whole milk and it was still rich and creamy)
generous pinch nutmeg
salt and freshly ground black pepper, to taste
fresh or dried herbs, to taste (I used a sprinkling of dried basil, oregano, and thyme)
1 lb. pasta (I used whole wheat capellini)
1 cup freshly grated Parmesan + extra for serving

DIRECTIONS
1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Drain, reserving a little pasta water, and set aside.

2. Meanwhile, add the butter and olive oil to a large saute pan over medium heat. Add the onion and garlic and cook until the onion has softened, about 10 minutes. Stir in the tomatoes, tomato sauce, and artichokes. Continue cooking over medium heat, stirring frequently, for another 10 minutes. Turn the heat to low and stir in the heavy cream (or milk) and nutmeg until heated through. Remove from the heat and season to taste with salt and pepper and fresh or dried herbs.

3. Place drained pasta in a large serving bowl. Sprinkle with 1 cup Parmesan and pour the sauce over top. Toss lightly to combine and coat, adding a bit of the reserved pasta water if the sauce seems too thick (I didn't need any). Garnish with fresh herbs (optional) and serve with extra freshly grated Parmesan.

Serves 4-6.

(Adapted from The Pioneer Woman)

Pizza with Smoked Mozzarella, Black Olives, and Broccoli Rabe

Broccoli rabe again. This time with smoky mozzarella and briny black olives on a chewy puffed pizza crust. There's something about broccoli rabe I really like. It's somewhat like a cross between spinach and broccoli- with leafy greens and florets, but not as slimy as the former and less bulbous than the latter. And while it can be bitter (it comes from the mustard family which includes turnips), with some careful preparation I've never found it to be so. (If you want to ensure it loses its bite, boil it for a minute or two before adding it to the skillet.) The only other addition I would consider for this pizza (not that it needs improving in the slightest) would be some sausage. Broccoli rabe + Italian sausage = awesome. Like I've done here.

Pizza with Smoked Mozzarella, Black Olives, and Broccoli Rabe

INGREDIENTS
1 recipe pizza dough
olive oil
1 small onion, thinly sliced
12 oz. broccoli rabe (fresh or frozen), trimmed and chopped (if fresh)
2 cloves garlic, minced
salt and freshly ground black pepper
~2 cups smoked mozzarella, grated (I probably used a bit more)
1/2 cup freshly grated Parmesan
handful sliced black olives
crushed red pepper flakes

DIRECTIONS
1. Prepare pizza dough according to recipe directions.

2. While the dough is rising, heat a drizzle of olive oil in a large saute pan over medium heat. Add the onion and saute until tender, about 10 minutes (or longer if you want to caramelize it). Add the garlic and broccoli rabe and cook for another 3-5 minutes.

3. Preheat oven and pizza stone to 450 F.

4. Brush prepared crust with some olive oil and top with onion/broccoli rabe mixture, mozzarella, Parmesan, and black olives, and sprinkle with crushed red pepper (to taste).

5. Bake on pizza stone in preheated oven for 8-10 minutes, until the crust is puffed and golden brown and the cheese is bubbling.

 Makes 1 large pizza.

(Adapted from Gourmet)

Orecchiette with Sausage and Broccoli Rabe

I've been procrastinating posting this recipe because I can't seem to find the time/energy to sit down and write something spectacular about it. Well, here it is anyway- with few words, but no lack of flavor or goodness. I loved this pasta dish. Quickly boiling (in the same pot of water that cooked the pasta) and then sautéing the broccoli rabe removed any traces of bitterness. The sausage was sweet and meaty. And the garlicky olive oil and a handful of parmesan added the finishing touch.

Orecchiette with Sausage and Broccoli Rabe

INGREDIENTS
1 lb. broccoli rabe, stems trimmed (I used frozen chopped broccoli rabe found at Whole Foods)
1 lb. orecchiette pasta (I used whole wheat)
1 lb. pork or turkey Italian sausage (mild or hot)
3 Tbsp. olive oil
3 cloves garlic, minced
pinch crushed red pepper flakes
kosher salt and freshly ground black pepper, to taste
1/4 cup freshly grated Parmesan + extra for serving

DIRECTIONS
1. Heat olive oil in a large saute pan over medium-high heat. Add sausage and cook, breaking up with a wooden spoon, until browned and no longer pink.

2. Meanwhile, bring a large pot of salted water to a rolling boil. Cook pasta according to package directions. Remove pasta from the boiling water with a slotted spoon and place in a large bowl. Drizzle with olive oil and toss (to prevent it from clumping). Reserve 1 cup of pasta water and set aside. Return the water to a boil and add the broccoli rabe. Boil for 1-2 minutes before removing from the heat and draining the water.

3. Add the broccoli rabe, garlic, and crushed red pepper to the sausage and cook for several more minutes. Stir in the pasta and Parmesan. Add as much of the reserved pasta water as needed to create a light sauce (I used about 1/2 cup). Season to taste with salt and freshly ground black pepper. Remove from the heat and serve with extra Parmesan.

Serves 4.

(Adapted from Food Network)

Pesto and Roasted Vegetable Pizza

My gym shares a parking garage with Whole Foods. The elevator (I'm not about to lug an 18 lb. baby + 10 lb. diaper bag + groceries down and up all those stairs) deposits you in the Whole Foods lobby (which you then have to exit and cross the street to access the gym and return through on your way back). I'm suspicious that the two have teamed up to keep each other in business. If the intense aroma of baked goods wafting through the parking deck doesn't prevent you from reaching the gym in the first place, you'll surely succumb when you're ravenous post-workout. I can't decide if this situation is perfectly convenient or entirely hazardous- for my budget and my body. I love being able to pick up a few groceries without making an extra trip. But I can always find a reason to go in and end up with a few more goodies than intended. I might be able to resist the cookies, but I usually come out with a loaf or two of bread and a new variety of cheese or a roll of sushi.

One day, being particularly hungry, I grabbed a slice of sweet potato spinach lasagna to take home for lunch. It looked and sounded delicious- two favorite vegetables layered with pasta and bubbling cheese. And then I took my first bite to realize that this was no normal lasagna. A quick inspection of the ingredients list revealed that it was in fact vegan. Layers of tofu replaced the pasta and cheese and what I thought was little flecks of Parmesan on top was nutritional yeast. (The vegetables did turn out to be real.) I still ate it. And it wasn't completely disgusting- just extremely disappointing for a cheese-loving girl like me. (And hopefully really good for me.)

And then there was the day I picked up a slice of this pizza. Quite the opposite experience. Aside from a mediocre crust, I was wowed. There was a generous layer of basil pesto and chopped roasted vegetables topped with genuine melted mozzarella. Mmmmhhh. I knew at once I'd be recreating it at home. And so here it is.

I roasted a combination of bell peppers, summer squash, eggplant, mushrooms and onion. And had a pile of leftover vegetables which I've been adding to sandwiches, omelets, and quesadillas throughout the week (so clearly not a problem). I purchased a container of pesto at the store, but homemade would be even better. For half of the pizza I combined the mozzarella with Parmesan and on the other half I added goat cheese. Both were excellent so no recommendation there. I didn't provide exact amounts in the ingredients because I didn't measure anything. The more veggies and cheese the better, I say.

Pesto and Roasted Vegetable Pizza

INGREDIENTS
1 recipe pizza dough
combination of roasting vegetables, diced (I used red and yellow bell peppers, yellow squash and zucchini, eggplant, cremini mushrooms, red onion)
olive oil
kosher salt and freshly ground black pepper
~ 2 cups mozzarella, grated
freshly grated Parmesan or goat cheese, crumbled
pesto (jarred or homemade- I used half of a 7 oz. container)

DIRECTIONS
1. Prepare dough according to recipe directions.

2. Meanwhile (or ahead of time), to roast vegetables preheat oven to 400 F. Line a large rimmed baking sheet (or two baking sheets if you have a lot of vegetables) with aluminum foil and coat with cooking spray. Drizzle the vegetables with olive oil and toss to coat. Sprinkle with kosher salt and freshly ground black pepper. Spread in an even layer on the prepared baking sheet and roast in preheated oven for 25-35 minutes, turning occasionally, until golden and tender.

3. Preheat oven and pizza stone to 450 F.

4. Top prepared crust with a thin layer of pesto, the roasted vegetables, mozzarella and Parmesan (or goat cheese).

5. Place on pizza stone and bake for 8-10 minutes, or until the crust is puffed and golden and the cheese is bubbling.

Makes 1 large pizza.

Chicken, Bacon, Mushroom, and Roasted Red Pepper Pizza

I'm amazed that I'm still coming up with new combinations for pizza toppings. Apparently the possibilites are endless. (And I already have a few more ideas up my sleeve.) Homemade pizza is our favorite dinner around here. The dough takes a little work, but the results are totally worth it. Even Dustin prefers it to just about any take-out version (especially deep-dish which we've learned isn't our thing). This pizza featured chicken and bacon, bits of cremini (baby portobello) mushroom, and juicy slices of roasted red peppers. I just used mozzarella, but next time I think I'll get more adventurous with the cheese- something smoked (cheddar, gouda, etc.) would add the perfect pizzaz.

Chicken, Bacon, Mushroom, and Roasted Red Pepper Pizza

INGREDIENTS
1 recipe pizza dough
favorite tomato-based pizza sauce (jarred or homemade)
1 large boneless skinless chicken breast, grilled and thinly sliced (or a rotisserie chicken would work well)
3 slices bacon, cooked until crisp and crumbled
8 oz. cremini mushrooms, sliced
12 oz. jar roasted red peppers, drained and sliced
1/4 red onion, thinly sliced
2-3 cups mozzarella, shredded (you could also add smoked mozzarella, cheddar, or gouda)

DIRECTIONS
1. Prepare pizza according to recipe directions.

2. While dough is rising, grill chicken and cook bacon. Prep vegetables.

3. Preheat oven and pizza stone to 450 F.

4. Top prepared crust with a thin layer of pizza sauce, sliced chicken, crumbled bacon, mushrooms, peppers, onion, and cheese.

5. Bake on pizza stone in preheated oven for 8-10 minutes, until the crust is puffed and golden brown and the cheese is bubbling. Slice and serve.

Makes 1 large pizza.

Sausage Lentil Soup

My photography doesn't always do my recipes justice. I spend a lot more time worrying about taste than looks. And now that it gets dark in the late afternoon it's almost impossible to get a good shot of anything I cook for dinner. So I'm either in a rush or shooting leftovers that never look as attractive after their time in the fridge. But I refuse to let a less-than-perfect photo deter me from posting an awesome recipe. This one must be shared. This soup is just what you need to get through these next few months. It's hearty and warm and will feed a lot of mouths. Serve with fresh Parmesan and crusty bread for soaking up the rich broth.

Sausage Lentil Soup

INGREDIENTS
1 lb. green lentils
1 Tbsp. extra virgin olive oil
1 lb. ground Italian sausage
1 large onion, diced
4 stalks celery, diced
3 large carrots, peeled and diced
1 small zucchini or yellow squash, diced
2 large cloves garlic, minced
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/4 tsp. crushed red pepper flakes (more to taste)
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. dried thyme
1 tsp. dried parsley
6 cups low-sodium chicken broth
28 oz. can diced or crushed tomatoes (I used fire-roasted crushed tomatoes)
2 Tbsp. red wine vinegar
freshly grated Parmesan, for serving

DIRECTIONS
1. In a large bowl, cover the lentils with boiling water and let sit 15 minutes. Drain.

2. Heat oil in a very large pot over medium-high heat. Add the Italian sausage and cook until browned and no longer pink.

3. Add the onion, celery, carrots, zucchini, garlic, salt, pepper, red pepper, and dried herbs. Cook for about 15 minutes, stirring often.

4. Add chicken broth, tomatoes, and drained lentils, cover, and bring to a boil.

5. Reduce heat to medium-low and simmer for 1 1/2 hours or until the lentils are cooked through and tender, stirring occasionally. If needed, add water partway through cooking to thin the soup. (I added about 1 cup.)

6. Stir in the red wine vinegar and season with salt and pepper to taste. Serve with freshly grated Parmesan.

Serves 8+.

(Adapted from Food.com via My Baking Addiction)

Summer Vegetable Minestrone, Revisited

This week started out bleak and dreary and soup seemed like the thing to make. Summer vegetables are still abundant around here, so I decided to revisit my minestrone. A pot-full makes enough to feed us for days... just the thing to have around when the temperatures drop and the rain lingers. Enjoy it with a crusty hunk of bread and some freshly shaved Parmesan.

7/1/10: As promised, here's a healthy and delicious recipe to offset all those sweets I've shared with you lately. It's a simmering medley of nutritious summer vegetables, whites beans, and a pasta al dente. Low fat, high fiber, and packed with vitamins and minerals. Minestrone is a traditional Italian soup made with whatever fresh vegetables can be found. There's no set rule for what to include. Sprinkle a little Parmesan on top and enjoy a bowl of guilt-free Italian comfort food.

Summer Vegetable Minestrone

INGREDIENTS
2 Tbsp. extra virgin olive oil
4 cloves garlic, minced
2 onions, chopped
1 cup celery, chopped
5 carrots, peeled and sliced
4 cups low-sodium or homemade chicken or vegetable broth
~ 4 cups crushed tomatoes (I used fire roasted crushed tomatoes)
1 can canellini (white kidney) beans, drained and rinsed
handful fresh green beans, ends trimmed and cut into 1-inch pieces
1 cup whole wheat seashell pasta
1 small zucchini, quartered and sliced
1 small yellow squash, quartered and sliced
1 Tbsp. fresh oregano (or 1 tsp. dried)
2 Tbsp. fresh basil (or 2 tsp. dried)
2 cups baby spinach, chopped
salt and freshly ground black pepper, to taste
freshly grated Parmagiano Regiano, for serving

DIRECTIONS
1. In a large pot preheat olive oil over medium heat. Add onion and garlic and saute for 5 minutes. Add celery and carrots and saute for several more minutes.

2. Add chicken broth and tomatoes and bring to boil, stirring frequently. Reduce heat to low and add canellini beans, green beans, zucchini, squash, oregano, and basil.  Simmer for 30-40 minutes, adding the pasta halfway through. (You can always add water if the pasta is absorbing too much liquid.) Cook until the pasta is soft and the vegetables are tender (the carrots will take longest to cook).

3. Remove from the heat and stir in the spinach. Season to taste with salt and pepper. Ladle into bowls and serve topped with freshly grated Parmesan.

Serves 6-8.

(Adapted from All Recipes)

Fig and Prosciutto Pizza with Caramelized Onions

I've been looking forward to figs all year. So much so that back in July when I spotted the first few pints (direct from California) on display at Whole Foods I whisked one home immediately- only to be sorely disappointed. Those figs were mushy and tasteless and I drove myself right back there and got a refund. Those babies weren't cheap. But it was my hopes that were crushed more than my budget. So I refrained from making any more such purchases until September, once fig-season was in full swing. The wait paid off. My second set of figs was tender yet firm, juicy, and sweet. One of the most heavenly things I've yet to eat.

The first thing I made with my long-awaited fresh figs was pizza. I topped my usual chewy crust with salty prosciutto and cheese and sweet caramelized onions and figs. Amazing. I only wished I'd had more figs. They had succumb to my nibbling long before the pizza dough had risen. Oh well. Some things can't be controlled.

Just a note: I opted to top my pizza with fresh mozzarella and Parmesan. But I think that thinly sliced brie or crumbled gorgonzola or goat cheese would be equally as tempting.

Fig and Prosciutto Pizza with Caramelized Onions

INGREDIENTS
1 recipe pizza dough
1 Tbsp. extra virgin olive oil
2 large yellow onions, halved and thinly sliced
salt and freshly ground black pepper
3 oz. prosciutto, thinly sliced
1 pint (or more) figs, thinly sliced
8 oz. fresh mozzarella, sliced
1/2 cup Parmigiano Reggiano, freshly grated

DIRECTIONS
1. Prepare pizza dough according to recipe directions.

2. To caramelize the onions, heat 1 Tbsp. olive oil in a large skillet over medium heat. Add the onions and season with salt and pepper. Cook, stirring frequently (and reducing the heat as necessary to prevent burning), until the onions are soft and golden brown, about 30-40 minutes. Set aside.

3. Preheat oven and pizza stone to 450 F.

4. Prepare crust according to recipe directions. Top prepared crust with caramelized onions, prosciutto, figs, and mozzarella. Sprinkle with Parmesan. Bake in preheated oven for about 10 minutes, until the cheese is bubbling and the crust is golden brown.

Makes 1 large pizza.

Roasted Eggplant Pizza

Picky eating is my top pet peeve. I get all shook up when people tell me they hate something. Or refuse to try it. It might be a little hypocritical since I used to be picky myself. It wasn't all that long ago that I had a list of foods I thought I disliked. (My high school self refused barbecue sauce, beans, and generally all seafood- to name a few.) And then something changed (and I highly doubt it was my taste buds). A mental shift occurred when I started cooking and I suddenly wanted to try new things. I not only discovered that I liked most of the foods I was too stubborn to eat before, but also that a single bad experience with an ingredient didn't mean it was repulsive. Over the last few years of more open-minded eating I have come to the conclusion that there isn't a single food I don't like when it's prepared well.

So I should clarify that what really frustrates me is when people (adults in particular- kids don't know much better and often learn their picky habits from others) won't step outside of their culinary comfort zone. And with regularity. It makes eating- and life altogether- much more exciting. And like me, you might learn something about yourself. About how interesting and varied your tastes actually are. About how liberating it feels to not surround yourself with invented limitations. (Do I need to point out that this doesn't only apply to food?) When you're open to new experiences (expecting they won't go well every time, and not shunning a food forever because of a bad encounter), eating becomes much more enjoyable. An adventure. And for everyone else's sake, you'll be a lot more pleasant to dine with.

It's no coincidence that I broached this topic on my eggplant pizza post. I've only recently overcome my faux-aversion to this rich purple fruit. Eggplant has a reputation for being somewhat bitter in its raw state. I like how Wikipedia describes the transformation it takes- how eggplant "becomes tender when cooked and develops a rich, complex flavor." It really can be delicious. We recently had an incredible eggplant parmesan dish that convinced me of this. (Although, admittedly, probably anything would taste good fried and smothered in tomato sauce and cheese.) But nevertheless I was motivated to prepare eggplant at home. And more simply. Since I've had great success with this method in the past, I chose roasting. When I found Pioneer Woman's version of this pizza (which she deems her favorite!), I didn't look back.

I wasn't surprised that I loved it. Perhaps a little amazed that I couldn't stop sneaking roasted bits of eggplant off the baking sheet before they even made it onto the pizza crust. But what really blew my socks off is that our beach-house full of self-proclaimed "picky eaters" (including a large portion of my own family) liked it just as well. I was proud of them for giving it a go. And I could see the satisfaction they felt for trying, and genuinely liking, something new.

Roasted Eggplant Pizza

INGREDIENTS

1 large eggplant, chopped

1 pint grape tomatoes, halved

1 yellow or red onion, chopped

2 cloves garlic, minced
drizzle extra virgin olive oil

kosher salt and freshly ground black pepper

8 oz. fresh mozzarella, sliced or shredded

1/2 cup Parmigiano Reggiano, freshly grated

DIRECTIONS

1. Prepare pizza dough according to recipe directions.

2. To roast the eggplant, preheat oven to 450 F. Line a large rimmed baking sheet with aluminum foil. Combine the eggplant, tomatoes, onion, and garlic on the baking sheet. Drizzle with olive oil, sprinkle with kosher salt and freshly ground black pepper and toss to coat. Spread in an even layer on the baking sheet. (Or onto two baking sheets. The vegetables caramelize better if they have room to breathe.) Roast in the preheated oven 20-25 minutes, turning occasionally, until tender and golden. Remove from the oven and set aside to cool.

3. Keep the oven at 450 F and preheat the pizza stone.

4. Prepare the crust according to recipe directions. Top with the roasted vegetables, mozzarella, and parmesan.

5. Bake on preheated pizza stone for about 10 minutes, until the crust is puffed and golden and the cheese is bubbling. Slice and serve.

Makes 1 large pizza.

(Adapted from Pioneer Woman)

Zucchini, Corn, and Bacon Fusilli with Basil Pesto

When I was first with you, I wrote posts about my indifference to pasta dishes. About how my husband would rather have pasta than just about any other meal, but it was the last thing I would choose. But things have changed since then. I think Dustin has converted me into a pasta person. Because as of late, I find myself bookmarking and subsequently cooking and noshing lots of noodles. And liking it, too! I'm not sure when the transformation took place. It might have been this lasagna or this cheesy bake that changed my perspective on the world. But never mind the specifics, our visions have united and we're a pasta-obsessed duo now!

This recipe caught my attention because it stars two of summer's freshest ingredients: corn and zucchini. (And then there's basil in the pesto.) The bacon is just a bonus. A touch of bacon grease flavors the vegetables and the crumbled bacon adds a salty bite to the finished dish. Don't over cook the corn and zucchini- simply saute them until slightly tender. You don't want soggy veggies. And be sure to toss a generous handful of high-quality Parmigiano on top. Then you'll see what I mean about pasta.

Zucchini, Corn, and Bacon Fusilli with Basil Pesto

INGREDIENTS
1 lb. whole wheat fusilli pasta
6 slices bacon, diced
3 ears corn, kernels sliced off
1 1/2 lbs. zucchini (I also used some yellow squash)
salt and freshly ground black pepper, to taste
Parmigiano Reggiano, freshly grated for serving

Basil Pesto:
1 1/2 cups fresh basil
1/2 cup pine nuts, toasted
2 small cloves garlic
6 Tbsp. Parmesan, freshly grated
6 Tbsp. extra virgin olive oil
salt and freshly ground black pepper, to taste

DIRECTIONS
1. To prepare the pesto, place the basil, pine nuts, garlic, and Parmesan in a food processor. Pulse to create a chunky paste. With the motor running, stream in the olive oil until smooth. Season to taste with salt and freshly ground black pepper.

2. In a large skillet, cook the bacon over medium heat until crisp. Set bacon aside on a paper towel to drain. Reserve about 1 Tbsp. of bacon grease in the skillet and return to medium heat. Add the corn and zucchini and saute until tender-crisp, about 8-10 minutes. Season to taste with salt and freshly ground black pepper.

3. Meanwhile, bring a large pot of salted water to a boil. Add the fusilli and cook, according to package directions, until al dente. Drain, reserving some of the pasta cooking water. Toss the cooked pasta with the zucchini mixture and pesto. Add a little of the cooking water to thin, if necessary. Stir in the bacon. Serve topped with freshly grated Parmesan.

Serves 4-6.

(Adapted from Gourmet)

Fresh Tomato Basil Pasta Sauce

No matter how many tomato-full recipes I make, I can't seem to make a dent in my supply. I'm not complaining. I'm just explaining why every other recipe I've posted in July features tomatoes, or basil, or the heavenly union of the two. And each one has become my new favorite. This pasta sauce being no exception.

Because of the simplicity of ingredients and method of preparation, you must use juicy, ripe, peak-season tomatoes for this recipe. (Although any variety will do- mine were Roma and Beefsteak.) I didn't bother to blanch my tomatoes. I left the skins intact and then pureed part of the sauce after simmering, resulting in a consistency somewhere between chunky and smooth. I ladled it over vegetable ravioli and topped it with freshly grated Parmesan and more chopped basil. Sneaking spoonfuls as it was simmering away on the stove and later diving into the most sensationally-sauced bowl of pasta, I felt like I had been transported to Italy. If only.

*While this made the perfect amount of sauce for two, it could be easily doubled, tripled, quadrupled... you get the point... to feed a crowd or be canned or frozen for later use.

Fresh Tomato Basil Pasta Sauce

INGREDIENTS
2 lbs. fresh tomatoes, seeded and diced
2 Tbsp. extra virgin olive oil
1 small onion, diced
2 cloves garlic, minced
2 Tbsp. fresh basil, chopped + extra for serving
salt and freshly ground black pepper, to taste
pinch crushed red pepper flakes (optional)

DIRECTIONS
1. Heat olive oil in a large saute pan over medium heat. Add the onion and garlic and cook until soft and translucent, about 10 minutes. Stir in the tomatoes and basil. Season with salt and freshly ground black pepper. Bring to a boil; reduce heat to medium-low and simmer, partially covered, 1 1/2- 2 hours until thickened.

2. (Optional) Puree part or all of the sauce in a food processor or blender to your desired consistency and then return the sauce to the pan over medium-low heat.

3. Add a pinch of red pepper flakes and season to taste with salt and freshly ground black pepper. Serve warm over al dente pasta, sprinkled with freshly grated Parmesan and garnished with chopped basil.

Serves 2.

(Adapted from All Recipes)

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Roasted Cherry Tomato and Basil Pizza

I'm loving summer. It might be 96 degrees (with a disgusting % of humidity), BUT it's sunny. The trees (and surprisingly, the grass) are green. The days are long. I can sleep with my toes peeking out of my covers and a gentle fan blowing. I've got plump peppers and juicy tomatoes growing outside my back door.

I can't think of a better recipe to celebrate the abundance of ripe summer tomatoes than this Roman-inspired pizza. Fresh roasted baby tomatoes, silky mozzarella and salty Parmesan, and beautiful bright basil on a light and chewy crust. Summer, you're so good to me.

Roasted Cherry Tomato and Basil Pizza

INGREDIENTS
1 recipe pizza dough
1 1/2 lbs. cherry or grape tomatoes
extra virgin olive oil
kosher salt and freshly ground black pepper
8 oz. fresh mozzarella, thinly sliced
1 cup Parmigiano Reggiano, freshly grated
handful fresh basil, chopped

DIRECTIONS
1. Prepare pizza dough according to recipe directions.

2. While the dough rises, preheat oven to 450 F. Scatter tomatoes on a large rimmed baking sheet and toss with just enough olive oil to coat. Season with salt and pepper. Roast in preheated oven for 10-12 minutes, until the skins split. Remove from the oven and set aside. (Leave the oven on and add the pizza stone to preheat.)

3. Prepare crust according to recipe directions. Brush crust with a little olive oil and top with the mozzarella, Parmesan, and tomatoes. Season with freshly ground black pepper.

4. Bake pizza on pizza stone for about 10 minutes, until the crust is puffed and golden brown and the cheese is bubbling. Remove from the oven and sprinkle with fresh basil. Slice and serve.

Makes 1 large pizza.

(Adapted from Bon Appetit)

Cavatappi with Pesto, Shrimp, and Asparagus

I realize that I'm a little late with the asparagus. Its season peaked a few months ago. But since we live in the supermarket age where produce can be grown just about anywhere in the world and shipped to your dinner table, I can get away with this. I did try this recipe back in the spring using gnocchi (small potato dumplings, like these) instead of cavatappi. But I decided to tweak the recipe a bit and remake it in the future. Gnocchi is still a great option. (And I probably would have stuck with it, but Dustin prefers plain old pasta.) I threw in the cherry tomatoes as an ode to summer, knowing they would add a beautiful punch of color to the dish (and juicy bursts of flavor). I don't bother cooking the tomatoes, but rather stirring them in after removing the pasta from the heat. While the steam will still soften them, I think they're best as fresh as possible.

Cavatappi with Pesto, Shrimp, and Asparagus

INGREDIENTS
12 oz. whole wheat cavatappi
1 Tbsp. extra virgin olive oil
1 lb. asparagus, ends trimmed and cut into 1-inch pieces
pinch crushed red pepper flakes
1 lb. raw shrimp, shelled and deveined
1 pint cherry or grape tomatoes, halved
salt and freshly ground black pepper, to taste
Parmigiano Reggiano, freshly grated for serving

Basil Pesto:
1 packed cup fresh basil
1/3 cup pine nuts (pistachios can also be used)
1 clove garlic
1/4 cup Parmigiano Reggiano, freshly grated for serving
1/4 cup extra virgin olive oil
salt and freshly ground black pepper, to taste

DIRECTIONS
1. To prepare the pesto, combine basil, pine nuts, garlic, and Parmesan in a food processor. Pulse until well combined. With the motor running, slowly stream in the olive oil. Season to taste with salt and freshly ground black pepper.

2. Bring a large pot of salted water to a boil. Cook pasta in boiling water until al dente. Drain pasta (reserving about 1 cup of cooking water) and set aside.

3. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the asparagus and a pinch of red pepper flakes and saute until tender-crisp. Add the shrimp and saute until just cooked through (they will curl and turn opaque).

4. Toss shrimp and asparagus with the cooked pasta, pesto, and tomatoes, thinning with some of the reserved cooking water as necessary. Season to taste with salt and freshly ground black peper. Serve with freshly grated Parmesan.

Serves 4.

(Adapted from Cooking Light)

Spicy Shrimp Fettucine

This meal started with a box of fresh whole wheat fettucine from a Richmond pasta shop. (I haven't got the time- or gadgets- to be making fresh pasta of my own. Someday I hope to.) Purchasing the pasta was easy. The hard part- finding a recipe worthy of it. Fresh shrimp happened to be on sale this week at Whole Foods and that led me here. To fettucine with a spicy tomato sauce and big juicy shrimp. Finished with julienned basil and freshly grated Parmesan. To a fabulous restaurant-quality dinner in a hurry.

I have a habit of taking Cooking Light recipes and making them slightly heavier. I don't mess around with low-fat this or light that (a.k.a. more additives and less flavor). I use the real deal. I tend be generous with the cheese. That kind of thing. Not that this dish isn't good for you. It still is. It just tastes like it shouldn't be.

Spicy Shrimp Fettucine

INGREDIENTS
1 lb. whole wheat fettucine
2 Tbsp. extra virgin olive oil
8 cloves garlic, minced
1/2- 1 tsp. crushed red pepper flakes (I used 1/2 tsp. and it was mildly spicy)
1 1/2 lbs. raw shrimp, peeled and deveined
28 oz. can crushed tomatoes (I used crushed tomatoes with basil)
1/4 cup sour cream
2 Tbsp. tomato paste
2 tsp. dried basil (because I used canned tomatoes with basil and fresh basil for serving, I omitted)
kosher salt and freshly ground black pepper, to taste
freshly grated Parmesan cheese, for serving
fresh basil, julienned for serving

DIRECTIONS
1. Bring a large pot of salted water to a boil. Cook pasta until al dente and drain (reserving a little of the cooking water).

2. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and crushed red pepper and saute 1 minute. Add shrimp, season with salt and pepper, and cook 1 minute. Stir in the crushed tomatoes, sour cream, tomato paste, and dried basil (if using). Bring to a boil; reduce heat; simmer 5 minutes until the shrimp are cooked through (they turn opaque and curl). Season with salt and pepper to taste.

3. Add the cooked pasta and toss to coat. Thin the sauce with some of the pasta cooking water, if desired. Stir in a handful of Parmesan and fresh basil. Serve with extra Parmesan and fresh basil for topping.

Serves 6.

(Adapted from Cooking Light)

Caramelized Onion and Roasted Veggie Pizza, Revisited

Last week I developed a sudden aversion to meat. I couldn't figure out why the turkey on my sandwich looked so unappetizing or how come a juicy burger was such a turn-off. While I'm not a hard carnivore, I've never disliked meat. At first I blamed the warm weather. I thought the heat was causing me to crave lighter, healthier foods. But that seemed silly. And then it hit me. I've spent the majority of the last month in an operating room. Around exposed muscle, bone, and tissue. Inhaling the fumes of burning flesh. (Pleasant images, I know.) Hmmm. I'm guessing there's a correlation here.

Luckily, Dustin has been gracious about my change in appetite and hasn't complained too much that I'm currently leaning vegetarian. (He confessed to similar feelings after spending a semester of anatomy in the cadaver lab.) So we're clear- I'm not giving up on meat. I just need a break. (Which would do us all some good on occasion.) Over the weekend I was craving pizza and remembered this favorite recipe I first posted two years ago. Oven-roasted vegetables and sweet caramelized onions are piled high on my homemade pizza dough and smothered in mozzarella and fontina. This time I added mushrooms to the veggie mix. There's no rule about what to include. All vegetables are welcome here.

6/11/09: I'm especially fond of this pizza because I developed it on my own. I take my inspirations from everywhere, but for the most part, this one came from within! I fall more and more in love with my pizza dough recipe every time I make it, which is very often. I enjoyed this pizza so much that I made it twice in one week (and we know I rarely repeat the same recipe twice within a year)!

I'm all about incorporating more vegetables into my diet, and what better way to enjoy them than atop a pizza?! You can roast whatever vegetables you prefer, but I definitely recommend including peppers and squash. The caramelized onions are essential. If you've never tried caramelized onions, you are in for a treat. Literally. They are sweet and aromatic and I can't stop myself from eating them right out of the pan! The Fontina is another required ingredient. I can't quite describe how it tastes- it just makes all the difference! Basically, don't make any substitutions or you won't get the same result. And then I can't be blamed if your pizza is sub-par.

Another note: I never actually measure how much cheese ends up on my pizza. Just judge for yourself how much is enough. Shoot for a ratio of about half Fontina to half mozzarella.

Caramelized Onion and Roasted Veggie Pizza

INGREDIENTS
1 recipe pizza dough
roasted veggies
2 large yellow onions, thinly sliced
2 Tbsp. extra virgin olive oil, divided
1 1/2 cups Fontina cheese, shredded
1 1/2 cups Mozzarella cheese, shredded

DIRECTIONS
1. Prepare pizza dough according to directions. While pizza dough is rising, roast veggies according to directions (or you can use previously roasted vegetables that have been kept in the refrigerator).

2. In a large pan heat 1 Tbsp. of olive oil over medium heat. Add the onion and saute, stirring occasionally, until caramelized (they will reach a deep golden brown), 25-40 minutes.

3. Place pizza stone in oven and preheat to 450 F.

4. When dough is ready, turn out on to a lightly floured surface to form your crust (see pizza dough directions). Sprinkle parchment paper with cornmeal and place your formed crust on it. Brush the crust with the remaining 1 Tbsp. olive oil. Spread half of the Fontina and mozzarella over the crust. Next layer with the roasted vegetables and caramelized onion. Top with the remaining Fontina and mozzarella.

5. Place pizza onto the preheated pizza stone and bake for 10-12 minutes, until the crust is golden brown and the cheese is bubbling. Remove from the oven and let rest for 5 minutes before slicing.

Makes 1 pizza.

Caramelized Fennel and Sweet Onion Pizza

I can't remember the last time I was this tired. Today I had all the best intentions of making it to the gym after work and then preparing dinner, but instead I came directly home and collapsed on the couch. And woke up much later. Thank goodness for Easter leftovers. (The recipes for which I'll be sharing with you later this week.) I'm sure eventually I'll adjust to my new schedule. And that someday I'll have the energy to cook on a weeknight again. I forgot how exhausting being busy is.

Over the weekend I found the time to make pizza. To stand over the stove and slow-cook thin slices of fennel and onion until golden and tender. And lovingly pile them on top of my homemade pizza crust alongside browned chicken sausage, Gouda, and olives. The fennel was a special touch. I've only cooked with it once or twice before. I find its flavor overwhelming in its raw form, but not like this. Caramelized fennel is soft and sweet with just a hint of anise. How I wish I was nibbling on a slice of this pizza right now, instead of merely writing about it!

Caramelized Fennel and Sweet Onion Pizza

INGREDIENTS
1 recipe pizza dough
1 link (~ 3 oz.) chicken sausage (I used Tuscan flavored chicken sausage)
1 Tbsp. extra virgin olive oil
1 large bulb fennel, halved and thinly sliced
1 large yellow onion, halved and thinly sliced
salt and freshly ground black pepper, to taste
1/3 cup kalamata olives, pitted and diced (optional)
1 cup Gouda, shredded
1 cup mozzarella, shredded
fresh chives, chopped for garnish

DIRECTIONS
1. Prepare pizza dough according to recipe directions.

2. While dough is rising, crumble and brown sausage a skillet over medium heat until cooked through. Remove sausage from the pan and set aside. Add olive oil, fennel, and onion to pan. Season with salt and pepper. Reduce heat to medium-low and cook, stirring frequently, about 30 minutes, until golden brown and caramelized.

3. Preheat oven and pizza stone to 450 F.

4. Top prepared crust with sausage, fennel and onion mixture, and olives (optional). Sprinkle with Gouda and mozzarella.

5. Bake in preheated oven for 10-12 minutes until the crust is puffed and golden brown and the cheese is bubbling. Remove from the oven and let cool several minutes before slicing.

Makes 1 large pizza.

(Adapted from Cooking Light)