Monthly Archives: August 2013

Roasted Beet Salad

Salads,

beet salad

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Roasted Beet Salad

I love beets. Sometimes I grate them raw into salads, but my favorite way to prepare them is to oven-roast them and toss them into a salad with some nuts and cheese or tofu.
Servings: 4

Ingredients

  • Salad
  • _________
  • 3 medium beets oven roasted*, peeled and cut into large dice
  • 1 small head of red leaf lettuce or you could use mixed baby greens, butter lettuce, whatever you like
  • 1/2 cup of pistachios or pecans, or candied walnuts
  • 1/2 cup of crumbled goat cheese or blue cheese, or firm tofu
  • ~8 leaves of basil torn
  • Dressing
  • __________
  • 2 TBSP olive oil
  • 2 TBSP balsamic vinegar
  • 1/2 TSP dijon mustard
  • 1 TSP garlic or shallot minced (optional)
  • squeeze of fresh lemon juice
  • salt and pepper to taste

Instructions

  • Combine dressing ingredients in a jar and shake until combined.
  • Combine salad ingredients and toss with dresssing.
  • Serve.

Notes

*To roast beets, cut off the top of each beet and place on a large piece of foil. Top beets with 1 TSP of olive oil, salt and pepper and wrap tightly with the foil. Place foil-wrapped beets on baking sheet and bake at 425 for ~45 minutes or until tender and easy to pierce with a knife. Remove from oven and allow to cool still wrapped in foil (this will assist with steaming the skin and making it easier to remove).

Go-To Weeknight Baked Pasta

Easy Weeknight Meals, Main Courses, , ,

baked pasta

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Baked Pasta

This is my number one go-to weeknight meal for when I really don't feel like cooking. I make this in individual baking dishes so that it can be customized to each person's taste. The recipe below is for a single serving, but can be multiplied to accommodate any number of servings.
Servings: 1

Ingredients

  • 3/4 cups dried high-fiber white penne pasta*
  • 1 1/4 cups of pasta sauce
  • 1 pinch oregano
  • 1 pinch marjoram
  • 1 pinch of crushed red pepper flakes optional
  • 2-3 tablespoons of shredded mozzarella provolone, or parmesan cheese
  • salt and pepper to taste
  • Any combination of the following-
  • fresh basil torn
  • fresh spinach
  • minced red onion
  • minced fennel
  • minced zucchini
  • cherry tomatoes
  • chopped artichoke hearts
  • kalamata olives
  • sundried tomatos
  • roasted red peppers
  • veggie meatballs**
  • sliced veggie Italian sausage

Instructions

  • Preheat oven to 350 degrees.
  • Bring a pan of salted water to a boil and add pasta.
  • Cook pasta at a rolling boil for approximately half the time recommended on the package (usually ~5 minutes).
  • While pasta is cooking combine pasta sauce, spices, salt and pepper, and additional ingredients in an individual-sized, oven-safe casserole dish.
  • Drain pasta and combine with sauce mixture.
  • Top with cheese and a sprinkle of salt and bake at 350 for 30 minutes.
  • Remove from oven and serve.

Notes

*Ronzoni Smart Taste is the brand that I prefer
**Trader Joes and Nate's both have excellent veggie meatballs

Pesto Pizza

Main Courses

pizza

Print Recipe

Pesto Pizza with Veggies

Servings: 3

Ingredients

  • 1 package of frozen for refrigerated pizza dough*
  • 1/2 cup vegan pesto or prepared pesto
  • 2-3 thinly sliced roma tomatos
  • Assorted grilled vegetables*
  • 1/2 can of artichoke hearts
  • 1 large handful of spinach or arugula leaves
  • 1/4 small red onion thinly sliced
  • 2 TBS Kalamata olives coarsely chopped (optional)
  • 2/3 cup crumbled goat cheese optional

Instructions

  • Prepare pizza dough according to package directions
  • Spread pesto on pizza dough
  • Top with tomatos, vegetables, artichoke hearts, spinach, red onion and olives and goat cheese (if using)
  • Bake until dough is cooked and toppings are heated.

Notes

*I like Essential Bakery's frozen pizza dough. To prepare I cook on a pizza stone until bottom is lightly browned. Remove from oven, flip the pizza and top the cooked side. Return pizza to oven to crisp the (now) bottom of the pizza and cook the toppings.
**I love using peppers, zuchinni, or eggpant; To grill, cut into uniform slices, spray with olive oil, season with salt and pepper, and grill until vegetables are lightly cooked and black grill marks are formed.