Just Eat Food News

Summer could not possibly pass by without a heaping helping of potato salad.  Creamy, mayonnaise-y goodness.  However, this version uses plain whole milk yogurt as the base for the dressing and is packed with home spun flavor.  Enjoy with some ice tea and say hello to short shorts, and goodbye pants!!

CURRIED POTATO SALAD (SERVES 4 AS A SIDE)

• 1 pound marble potatoes (or any small potatoes) – cooked, chilled, cut into bite sized pieces, skins intact
• 1 cup plain whole milk yogurt
• 1 tablespoon lime juice
• 2 green onions – sliced
• 1-1/2 teaspoons curry powder
• salt and pepper to taste

Mix all ingredients and chill for at least 30 minutes before serving. 

I fell in love with Heirloom Tomatoes from my CSA in Del Mar, CA.  Their ‘meaty’ flavor was incredible and at times, reminiscent of bacon (I’m not kidding).  If a tomato could bring world peace it would definitely be the Heirloom.  Their flavor is so incredible that nothing much needs to be done to bring out the flavor. 

So, here is a delicate little salad that can be dressed up or down to accommodate few or many.  The amounts of ingredients are vague but the flavor is incredible.  Simple is truly better. 

Looking for more salad ideas?  You might enjoy:

• Fresh Green Bean Salad
• Honey Mustard Slaw with Beets and Pancetta
• Oasis Carrot Salad
• Red, White, and Blue Red Cabbage Salad

HEIRLOOM TOMATO SALAD (SERVES 2 OR AN ARMY DEPENDING ON HOW MUCH YOU MAKE OF COURSE!)

• Heirloom tomatoes – a variety of colors is best, cut into bite size pieces
• onion – white, red, or green would be fabulous, chop finely
• extra-virgin olive oil – drizzle over all tomatoes
• white balsamic – use about ½ as much as you did EVOO
• fresh oregano, and basil – chop finely
• salt & pepper to taste

Mix all ingredients and chill for at least 30 minutes before serving.  If you wish serve over micro greens and sprinkle sparingly with blue cheese. 

It is hard to believe that June is here, but it is!  I’m eagerly looking forward to what this summer has in store.  On that note I thought it would be fitting to whip up some delicious veggie dip to use up all those glorious vegetables from the farmers markets.  So tell that white stuff they call veggie dip to stay on the shelf where it belongs.  This dip is incredibly easy, tastes better, and you know exactly what’s in it.  No high fructose anything insight.  Looking for another veggie dip idea?  You might want to try Tofu Green Goddess Dressing as an interesting alternative.

DILL AND YOGURT VEGETABLE DIP (YIELDS 3/4 CUP)

INGREDIENTS

• ¼ cup mayonnaise
• ¼ cup plain yogurt
• 1 tablespoon dry dill – or use fresh if you have it!
• 1 green onion – sliced
• 1 teaspoon white onion – finely minced
• salt and pepper to taste

DIRECTIONS

Combine all ingredients in a air tight dish.  Allow to chill at least one hour before serving.  Then dip at will!

There are few things in life more enjoyable than a simple cucumber sandwich.  They’re light, delicate, and just begging for a glass of fresh squeezed lemonade.  This week’s pizza takes on a more summer like appearance. 

CUCUMBER CRISPS (8 CRISPS)

CRUST

I used one half of the recipe of Cheri’s Favorite Pizza Dough, but substituted half of the flour for whole wheat . 

TOPPINGS

• 3 ounces cream cheese
• 1 tablespoon lemon juice
• 2 tablespoons carrots, divided – finely chopped
• 2 green onions – sliced
• 24 cucumber slices

Preheat oven to 500°.  While the oven is heating shape your dough into desired shape, I made 8 oblongs about 2” in width, 4” in length.  Poke several small holes in the crust with a fork to prevent bubbling.  Brush pizza dough with extra-virgin olive oil.  Transfer pizza dough to whatever, pan, stone, etc you will be using for cooking.  Cook pizza dough for 7 minutes or until crust is golden. 

In a small mixing bowl combine first (4) ingredients, reserving a few carrots for garnishing.  Spread cream cheese mixture over pizza dough after they have slightly cooled, and lay cucumbers over the top, garnish with additional carrot.  Serve immediately

Don’t have your fill of pizza ideas?  Get all 25 weeks worth here. 

Tuna melts have always been a big hit for me.  Their filling, easy, everyone loves them, and most of all their melty.  Yes, melty is a word.  Somewhere. 

I used whole wheat pitas that were prepared locally and happen to be incredibly soft and delicious.  You can always make your own if you are so inclined check out this search for some tasty options. 

For the tuna salad I used 2 fresh tuna fillets that I cooked, flaked, then I mixed in a bit of mayo, dill and lemon juice.  But, make it however you like it.

TUNA MELT PIZZA (MAKES 2 PIZZAS)

• 2 whole wheat pitas
• 1 cup tuna salad
• 1 cup spinach – finely chopped
• 4 thin slices of tomato
• ¼ cup cheese – I used a mixture of sharp cheddar, Munster, and Swiss
• green onion for garnish 

Preheat oven to 375° (use a toaster oven if you have one to save electricity).  On baking sheet place both pitas and divide all ingredients evenly between the two, except for the green onion.  Cook until cheese has melted, about 7 minutes.  Remove and garnish with green onion.  

Don’t have your fill of pizza ideas?  Get all 24 weeks worth here. 

The creamy tofu dressing was a perfect complement to the earthy, albeit slightly charred, grilled vegetables.  Certainly use any vegetables you want for this salad and have a great time experimenting.  I happen to like the raw carrots and tomatoes in contrast to the grilled zucchini, and eggplant, but you could grill it all and serve over grilled radicchio as another serving suggestion.  I hope you find this salad as versatile as I do.  If I keep eating this well I might just get a goddess like figure myself!  Yum!

GRILLED VEGGIE SALAD WITH TOFU GREEN GODDESS DRESSING

TOFU GREEN GODDESS DRESSING (YIELDS 2 CUPS)

• 7 ounces firm tofu – drained well, cubed
• ¼ cup green onion – sliced
• ¼ cup cilantro leaves
• ¼ cup white vinegar
• 2 garlic cloves – minced
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons honey

SALAD

• various mixed vegetables for grilling (i.e. eggplant, yellow and green zucchini)
• leafy greens
• carrot – julienne
• tomatoes - cubed

Begin by preparing the dressing.  Combine all ingredients for the dressing in a food processor and combine until smooth and homogenized.  Place in refrigerator until ready to use, let it rest at least 30 minutes before serving.

Prepare grill for vegetables and cook on each side until grill marks appear.  Serve over raw vegetables with a side of dressing for dipping. 

The cooking instructions for this recipe rely heavily on you knowing the temperament of your grill.  How is my grill you ask?  Oh, I would be happy if it made hot dogs hot.  Yeah, it is time to upgrade.  That being said, this pizza was incredible!  The flavors were fantastic and melded beautifully into a summertime version of Eggplant Parmesan. 

RUSTIC EGGPLANT GRILLED PIZZA (2 SMALL PIZZAS)

CRUST

I used one half of the recipe of Cheri’s Favorite Pizza Dough, but substituted ½ of the flour for whole wheat.  It gave it a nice earthy flavor and required an extra hour in rise time. 

TOPPINGS

• 1 eggplant – ¼” thick slices
• extra virgin olive oil (EVOO)
• 2 cloves garlic – minced
• Italian seasonings
• Parmesan – freshly grated – or use a combination of cheeses
• 1 large tomato – sliced thinly

Heat grill to a temp that will leave grill marks on your veggies.  Brush eggplant slices with EVOO and cook on grill flipping once the other side has grill marks.  Length of time varies for each grill so please keep a watchful eye.  This whole process shouldn’t take very long, unless of course you are using my grill.  Once the eggplant is cooked, remove from grill and set aside. 

Shape your dough so that it is thin and will fit on your grill.  Brush the grill with a little EVOO to prevent sticking and lay dough right on the grilling service.  Flip once grill marks appear and brush dough with EVOO, garlic, and sprinkle with Italian seasoning.  Then layer eggplant, tomatoes, and cheese.  Cover the pizzas and cook until cheese has melted. 

Need some more ideas for pizza night?  Get all 23 weeks worth here. 

The Farmer's Markets will be starting soon and the abundance that spring and summer have to offer will be in my grasp.  Believe me I will be one of the firsts to welcome it in.  In celebration of the good times to come, I bring you the Tomato Tart.  These would be so wonderful at a bridal shower, a ladies luncheon, or as an appetizer for a cocktail party.  Served with a small salad these are a perfect size for lunch. 

Wishing you all beautiful, warm spring days!

TOMATO TARTS (4 TARTS)

CRUST

I used one half of the recipe of Cheri's Favorite Pizza Dough. 

TOPPINGS

• 3 ounces cream cheese
• ½ cup sharp cheddar cheese - shredded
• 2 green onions - sliced
• Cherry tomatoes - sliced

Preheat oven to 500°.  While the oven is heating shape your dough into desired shape, I made 4" rounds.  Poke several small holes in the crust with a fork to prevent bubbling.  Brush pizza dough with extra-virgin olive oil.  Transfer pizza dough to whatever, pan, stone, etc you will be using for cooking.  Cook pizza dough for 7 minutes or until crust is golden. 

In a small mixing bowl combine first (3) ingredients.  Spread cream cheese mixture over pizza dough after they have slightly cooled, and layer tomatoes over the top.  

Don't have your fill of pizza ideas?  Get all 22 weeks worth here. 

There are probably a million (or, at least 10 that I can think of off the top of my head) variations of the Patty Melt, and now, all hail the Patty Melt Pizza.  So simple, so obvious, and yes so good. 

PATTY MELT PIZZA (SERVES 2)

CRUST

I used one half of the recipe of Cheri's Favorite Pizza Dough.  It turned out great, and has become my favorite pizza dough recipe to date.  The other half was used for the incredible Pepperoni Pizza Rolls. 

TOPPINGS

• ½ pound pastured ground beef, or bison
• 2 cloves garlic - chopped
• 1 tablespoon extra-virgin olive oil
• ¼ white or yellow onion - sliced in rings
• ¼ red onion - sliced in rings
• 1-1/2 cup sharp cheddar cheese - grated

Preheat oven to 500°.  While the oven is heating shape your dough into desired shape.  Poke several small holes in the crust with a fork to prevent bubbling.  Brush pizza dough with extra-virgin olive oil.  Transfer pizza dough to whatever, pan, stone, etc you will be using for cooking.  Cook pizza dough without toppings for 5 minutes once the oven is preheated.  Cook beef or bison over medium heat in a skillet, add garlic, and break it into small pieces with a spatula.  When cooked through, drain any grease, set aside.  In the same pan add extra-virgin olive oil, once hot add onion rings and cook for three minutes.  Layer toppings on partially cooked pizza dough: ground beef, or bison, cheese, then onions arranged how you like them.  Cook pizza with toppings for 10 minutes more, or until golden brown and cheese has melted.

Don't have your fill of pizza ideas?  Get all 21 weeks worth here. 

I have been making variations of this recipe for several years.  This is an adaptation of the May Clinic's Cookbook, Three-Grain Raspberry Muffins.  They are sooo wonderful.  It is a fabulous cookbook that I enjoy and turn to often. 

Just tell your family this recipe only made 8 muffins.  I won't tell them otherwise.  If you really want a sinful treat, slather them with honey butter when they are still warm.

A few months back I posted a recipe for Whole Wheat Oatmeal Raisin Muffins if you would like to see another related recipe. 

THREE GRAIN MIXED BERRY MUFFINS (12 MUFFINS)

• ½ cup rolled oats
• 1 cup 1% low-fat milk or plain soy milk
• ¾ cup all-purpose flour
• ½ cup cornmeal, preferably stone-ground
• ¼ cup wheat bran
• 1 tablespoon baking powder
• ¼ teaspoon salt
• ½ cup dark honey
• 3 ½ tablespoons canola oil
• 2 teaspoons grated lime zest
• 1 pastured egg, lightly beaten
• 2/3 cup raspberries - I used ½ frozen raspberries, ½ frozen blueberries

Preheat oven to 400°F.  Line a 12-cup muffin pan with paper or foil liners (foil removes easier).

In a large microwave-safe bowl, combine the oats and milk. Microwave on high until the oats are creamy and tender, about 3 minutes.  Set aside.

In a large bowl, combine the flour, cornmeal, bran, baking powder, and salt.  Whisk to blend.  Add the honey, canola oil, lime zest, oats mixture, and egg.  Beat just until moistened but still slightly lumpy.  Gently fold in the raspberries.

Spoon the batter into the muffin cups, filling each cup about two-thirds full.  Bake until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean, 16-18 minutes.  Transfer the muffins to a wire rack and let cool completely.