Strawberry Basil Goat Cheese Pizza

If you know anything about me and Tom, you know that we love making pizzas. I can confidently say that it's one of our top 5 past-times. This is the newest addition to our pizza family and we welcome it with open mouths. Though it's probably most delightful in the summer or spring time, we tried it first in the cold winter and not only enjoyed it, but it brought us nostalgia and hopes of warmer, brighter days. Definitely not your typical pizza but absolutely worth going against the grain for.

Ingredients:

• 1 pizza crust, prepared (use your own favorite recipe. I have yet to be solely converted on one particular dough recipe so I don't feel right recommending one as of now. Suggestions welcome.)
• corn meal, for the pan
• 1 T balsamic vinegar
• 1 cup shredded mozzarella
• 1/4 cup fresh basil, julienned
• 1 cup sliced strawberries
• 3 oz. goat cheese, crumbled
• shredded parmesan + black pepper, for topping

Directions:

1. Toss the basil and mozzarella together, set aside.
2. Sprinkle pizza pan with corn meal and place dough/crust on it. Brush with balsamic vinegar. Sprinkle with mozzarella and basil mixture. Scatter strawberry slices over the cheese. Crumble goat cheese over the berries.
3. Place in the oven for 8-10 minutes at 400 degrees or so. Remove from the oven and slide onto a cutting board. Allow to rest for 5 minutes before slicing. Serve with parmesan cheese and black pepper. Enjoy!

Source: Take a Megabite

Cranberry Bars

We had the pleasure of going to my cousin's house for Thanksgiving. She is a great cook and I always love her food (not to mention that you can always count on it being not only good but healthy, too). Alongside the various typical Thanksgiving pies, she served these cranberry bars for dessert. They are light, delicious, and fairly healthy for a dessert. The one hard part about these bars is finding graham flour. The only place I have seen it sold is Whole Foods, and it's not even then every time. I googled substitutes and people suggested using part graham crackers part flour. I tried it and it worked fine but I'd suggest using graham flour if you can find it.


Makes 25 bars

Ingredient List

FILLING
• 1 lb. fresh or frozen cranberries
• 7 oz. fat-free sweetened condensed milk
• 1/4 cup lemon juice
• 3 egg yolks
• 
  
CRUST
• 3/4 cup all-purpose flour
• 1/3 cup graham flour
• 1/4 cup sugar
• 1/2 tsp. salt
• 6 Tbs. butter, melted and cooled
• 1/2 tsp. vanilla extract

Directions

1. To make Filling: Bring cranberries and 1/2 cup water to a simmer in saucepan. Reduce heat to medium, and cook 10 minutes, or until berries have burst and are tender. Cool. Blend in blender or food processor until smooth, and strain mixture through sieve. (You should have about 1 cup purée.)

2. Transfer purée to bowl, and whisk in condensed milk and lemon juice. Whisk in egg yolks.

3. To make Crust: Preheat oven to 350°F. Line 8-inch square baking pan with foil, and coat with cooking spray.

4. Whisk together flours, sugar, and salt in bowl. Stir in butter and vanilla extract. Press into bottom of prepared pan, and bake 25 minutes. Reduce oven temperature to 300°F, and pour Filling into hot Crust. Bake 23 to 28 minutes, or until custard is set. Cool, then chill until firm.

5. Use foil to lift baked dessert out of pan, then remove. Cut into 25 bars. Serve cold or at room temperature.

Nutritional Information

Per bar: Calories: 89, Protein: 2g, Total fat: 3g, Saturated fat: 2g, Carbs: 13g, Cholesterol: 31mg, Sodium: 80mg, Fiber: 1g, Sugars: 8g

Source: Vegetarian Times

Pasta with Roasted Sweet Potatoes, Feta and Arugula

This is one of my new favorite recipes. I can't get enough of it. I had never cooked with leeks before this recipe so I had to do some research. Actually, my first attempt of the recipe was a bit of a flop because I had no idea what I was doing with the leeks. So just as a heads up: use the white and light green part of the leek and just discard the darker part (I did the opposite on attempt #1 and it tasted like we had sand in our food). Also, make sure to rinse the leeks really well after slicing them. There are lots of layers and it will be impossible to clean unless you cut first, separate the rings, and soak for a minute in water. 

What I love about this recipe is that the ingredients are so basic and simple. It doesn't take much to bring out the incredible flavors that are naturally present in the ingredients. Not to mention this is a super food! So many good, nutrient-dense ingredients with absolutely amazing flavor. 

Just as a heads up, this recipe makes a ton of food. It will feed a family plus lots of left overs. Count of it. 

adapted from Donna Hay via Sidewalk Shoes

Ingredients:
1 1/2 lb sweet potatoes, diced
2 tbsp olive oil
salt
4 leeks, chopped
1 Tbsp rosemary, chopped
1 lb whole wheat penne  pasta
6 oz crumbled feta cheese
8 oz arugula
cracked black pepper

Directions:
1. Toss the sweet potatoes with 1 tbsp oil, salt and pepper.  Spread on a baking sheet and roast at 400 for 30 minutes or until soft and browned.

2. Place 1 tbsp oil in a small skillet.  Add the leeks and rosemary and cook for 7 minutes, or until soft and golden.

3. Cook pasta in boiling, salted water.  Drain and place in a large bowl.  Toss with sweet potatoes, arugula, leeks and feta.