Optional herbs such as teaspoon chopped fresh rosemary, sage or oregano
A tablespoon of olive oil
For the topping
1 onion chopped
2-4 cloves of garlic crushed
1 tablespoon tomato puree
2 tomatoes chopped
Salt and black pepper
Mozzarella or parmesan cheese
Pre-heat the oven to 325F. Mix together the crust ingredients in a bowl. Line a baking tray with parchment paper and grease it with some olive oil. Spread out the pizza crust mixture to about 8 inches in diameter and about ¼ inch thick. Bake in the oven for about 10 minutes.
Meanwhile sauté the onions and garlic for about 10 minutes until they are soft, add tomato puree and cook for a few more minutes before adding the chopped tomatoes. Cook for another 5 minutes to soften up the tomatoes.
Then assemble the pizza with the tomato sauce, cheese as desired, and any other toppings of your choice.
This recipe makes a hummus-like sauce, dip, sandwich filler, garlicky delight.
1lb of roasted beets, peeled
½ cup of walnuts
1 tablespoon of cumin seeds
1 clove of garlic
Juice of 1 lemon
1 tablespoon of sesame seeds
salt and black pepper to taste
Splash of extra virgin olive oil
Toast the walnuts in the oven at 350F for 8 or 9 minutes. In a pestle and mortar, bash up the cumin and sesame seeds. Then add the garlic and crush it together with the ground cumin and sesame. Put it into a blender with the cooked beets, splash of olive oil, juice of the lemon, salt and pepper, and toasted walnuts. Blend it all together.
Serve it on the side with salads, or with some pita bread to dip into it. The purple finished product looks beautiful and tastes incredible – Enjoy!
Fresh, fragrant basil in the farmer’s market means summer is here at last. This pesto is very easy to make and delicious with whole wheat pasta, or on grilled vegetables, or added to sandwiches. Last night I sautéed some zucchini in olive oil for about 10 minutes; then right before serving I added a spoonful of the pesto, and some cooked quinoa. Yummy, it was a quick and easy, tasty meal for supper.
To make the pesto take a large pestle and mortar, put everything into it, and bash it into a pulp. It takes a few minutes to get the mushed up texture of pesto. Alternatively you can do it in a blender or food processor. That is it! So simple, yet so tasty!
This is another great recipe from my good friend Tom. He is a talented cook, always a creator of delectable food. Enjoy his easy to make and delicious, healthy soup!
2 garnet yams
2 celery stalks diced
1 small onion diced
2 Tbs. olive oil
1.5 cups green or brown lentils
1 quart vegetable stock
1 tsp. whole cumin, ground
1 tsp. whole coriander, ground
1/2 tsp. kosher salt
fresh cracked pepper
Peel and then cut the garnet yams into 1/2 inch cubes. Dice the celery and onion. Sauté the onion and celery for 5 minutes. Add the spices and salt. Add the lentils and vegetable stock. Bring the soup to a boil. Reduce the heat and simmer for about 15 minutes. Add the garnet yams and cook for another 25 minutes or until lentils are cooked through and the yams are tender. Taste the delicious soup and adjust seasoning as you desire.
An 8oz jar of black or green olives with pits still in place
1 teaspoon of cumin seeds
1 teaspoon of coriander seeds
1/2 teaspoon of pepper flakes
4 cloves of garlic
zest and juice of 1 lemon
1 tablespoon of olive oil
Rinse the olives. Grind the coriander and cumin seeds in a pestle and mortar. Add the peeled garlic cloves and roughly crush them. Mix the olives, lemon zest and juice, garlic and all the spices together in a bowl and add the olive oil. Cover and refrigerate. Leave for at least 24 hours. Then you will enjoy the tastiest garlicky olives, transformed from the ordinary into a gourmet delight! Enjoy!
There is lots of sprouting beautiful broccolini at my Farmer’s Market at the moment. I bought a big bagful of the lovely green shoots this week, and made a gorgeous salad with it. This amount serves 4 people.
1 lb of broccolini
Couple of handfuls of assorted mixed greens (lettuce, spinach, baby swiss chard, arugula etc)
In a salad bowl, mix together the oil and vinegar. Add the mustard, and salt and pepper. Mix it all together. Next cut off the thicker stems from the broccolini and then steam the vegetable for about 4 minutes until it is tender. Add the hot broccolini to the dressing and stir together. When it has cooled to room temperature, toss in the mixed greens and you have a really yummy easy to make salad.