Lavash Bread Margherita Pizza

 

This is a light, yet filling and tasty pizza on lavash bread that can be put together fairly quickly. 
Serves 1-2 people
Ingredients:
1 piece of lavash bread, about 10x15 inches
2 oz. goat cheese (about 2 solid Tbsp)
1/2-3/4 cup shredded Italian style cheese of your choice (mozzarella, Parmesan, etc.)
1-2 medium sized tomatoes
1-1/2 Tbsp fresh basil, sliced
1/4-1/2 tsp dried Italian herb mix
3/4 tsp salt, divided
1/4 tsp red pepper flakes (optional)
1-1/2 Tbsp olive oil

Preheat oven to 375F. Start by dicing tomatoes (if not organic tomatoes, peeling is a good idea too), place them in a colander and salt liberally, about 1/2 tsp.  Allow to sit for about 15 minutes while juices drain and flavors concentrate.  Meanwhile, carefully spread goat cheese evenly over lavash bread leaving a 1 inch edge for a crust. Sprinkle shredded cheese on top of goat cheese.  Toss tomatoes with basil, herbs, remaining salt and red pepper flakes (if using) and spread evenly over cheeses.  Drizzle top with olive oil.  Bake on a jelly roll pan for about 10-15 minutes until edges becomes darker and pizza is crisp.  Enjoy!

Curry and Coconut Chicken over Indian Spiced Potatoes and Cabbage

This is a very flavorful dish and is always a hit at our house!  The chicken and potatoes can be made and served separately to accompany other meals or sides if you wish.
Serves about 4 people
For Chicken Saute:
3 Tbsp olive oil, divided
1/2 lb chicken thighs, about 3 thighs (preferably organic - much more flavorful!)
1/2 medium onion, diced
1/2 bell pepper, diced (you can substitute other veggies here too, be creative :)
3 cloves of garlic, diced
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp curry powder
2 tomatoes, diced with juices
2 Tbsp shredded coconut, unsweetened 
1 cup water or broth for simmering
1/2 tsp each salt and pepper, divided (or to taste)
1 Tbsp flour

Preheat oven to 400F.  Rub chicken thighs in 1 Tbsp olive oil and season with about 1/4 tsp each salt and pepper, bake for about 15 minutes then set aside to cool. Dice thighs into about 1/2 inch cubes once cool enough to handle. Meanwhile, in remaining olive oil saute onion and pepper or other veggies over medium heat until tender, about 5 minutes then add garlic for 1 more minute.  Add cumin, coriander and curry then stir for another minute to saute spices.  (If you have cumin and coriander seeds, then by all means toast and grind them for this recipe - it will add a lot!) Add tomatoes and simmer for about 10 minutes.  Add cubed chicken thighs, and about 1 cup of water or broth. Cover and let simmer about 20 minutes. Remove cover and add remaining salt and pepper (to taste) and coconut, simmer another minute.  Then add flour to the pan, whisk to disperse well, simmer to thicken a couple minutes then turn heat to low.

For Indian Spiced Potatoes and Cabbage:
3 Tbsp vegetable oil
1 tsp mustard seeds
1/2 tsp turmeric
1/2 onion, sliced
2-3 medium potatoes, sliced and diced
1/4-1/2 medium sized cabbage, sliced
1/4 tsp salt (more or less to taste)

Heat the oil in a skillet (with tall sides preferably) over med/med-high heat.  Once hot, add the mustard seeds and allow to sputter, use splatter guard or partially covering lid to prevent airborne seeds.  Once seeds stop sputtering and they turn dark (but not burnt), add turmeric and saute 1 minute.  Add onion and saute for another 2 minutes then add potatoes, cabbage and salt.  Stir well and cover to steam/roast veggies, stirring every few minutes to prevent sticking to bottom of pan.  Veggies should be tender after about 10 minutes. Add more salt if desired.

Plate potatoes and cabbage on bottom, covered with the saucy chicken and serve with some warm naan.  Yummy! Enjoy!

Pasta with Pesto, Green Beans and Potatoes

This is a hearty, delicious and healthy veggie dish that can lighten up your evening with the colorful green beans and pesto!
Ingredients:
1 lb fresh green beans, trimmed and cut into 1 inch pieces
1/2 lb pasta of your choice (orecchiette in this case)
1-2 medium size potatoes, pealed and diced
1 Tbsp olive oil
1/4 onion, diced
2 garlic cloves, diced
1/2-3/4 cup Hearty Greens Pesto (see recipe from 10/19/10)
salt and pepper
shredded cheese for sprinkling on finished dish, such as parmesan

Steam the green beans until tender, about 10-15 minutes, and set aside.  Saute onion in olive oil over medium heat for about 5 minutes until tender, add garlic for another 1 minute. While the onions are cooking, start boiling the pasta according to the package directions. Add diced potatoes to onions and garlic and stir well then add about 2-3 Tbsp of water and cover to steam/fry potatoes. Check and stir occasionally so they don't stick to bottom of pan, add more water if necessary.  When the potatoes are tender, about 5-10 minutes (depending on size of chunks, check with fork), add the green beans and stir well. Drain and add pasta, stir well with beans and potato mix, then add pesto and toss.  Add salt and pepper to taste.  Serve warm with sprinkled cheese. Enjoy!

Tomato Bruschetta Salad

I LOVE the combination of tomato and basil!  Basil can be grown basically year-round (indoors in the winter) and this method of salting the tomatoes can make winter tomatoes taste summer fresh. With some warm crusty bread, this dish can be a fantastic appetizer or side but I could eat it alone too :)
Ingredients:
3 medium tomatoes, diced (preferably pealed too if not organic)
salt and pepper
1-2 Tbsp fresh basil, sliced
1 Tbsp balsamic vinegar
1 Tbsp olive oil

Place diced tomatoes in a colander and sprinkle liberally with salt, about 1/2 tsp, and mix.  Allow to sit for about 15 minutes while juices drain.  This will concentrate the flavor but will not make the tomatoes overly salty. Transfer the tomatoes to a bowl and add basil, vinegar and oil, and about 1/4 tsp black pepper.  Mix well and taste, add salt and pepper to your liking.  Enjoy with some bread to soak up the juices!